Significant Mycotoxin Research Articles

A systematic review on the diversity and importance of mycotoxins in tomato and derived products

Abstract Molds and their toxins, mycotoxins, are of major global challenges in the food industry due to their harmful effects on human health as well as their economic losses. Tomato and its products are prone to fungal spoilage at industrial and consumer levels. In this study, we aim to emphasize the presence and significance of mycotoxins not only in spoiled tomato-based products but also in the products without visible growth of fungi. According to our systematic review, main mycotoxins in tomatoes and their derivatives are Alternariol (AOH), Alternariol methyl ether (AME), Tenuazonic acid (TeA), and Patulin (PAT). Among them, TeA has the highest concentration in tomato-based products. Thus, it should be deemed as a health risk. We also outlined some of the current and potential antimicrobial techniques and their inhibitory effects on mycotoxins in tomato and derived products. Finally, we emphasize the need for further studies on the health risk assessment of most concerning mycotoxins (TeA and AOH) in tomato-derived products. The results of our review can highlight the gaps and align with the prevention of health risks, increasing product shelf-life, and avoiding economic losses in the tomato-based industry.

Mikotoksini - analiza rizika, principi i procedure

Food safety is considered as a set of preventive measures aimed to preventing the illness resulting from the consumption of contaminated food. Mycotoxins are toxic secondary metabolites of toxigenic molds that enter humans and animals most commonly via contaminated foods. Mycotoxins ingestion can produce both acute and chronic diseases-myotoxicosis, most commonly as a result of chronic exposure. In general, mycotoxins are known as very stable chemical compounds that are not destroyed by conventional technological processing, which makes it practicaly impossible to avoid in food. Thus, it is assumed that humans are constantly exposed to mycotoxins, most often in low concentrations. The negative effect of the presence of mycotoxins in foods reflects not only on the food safety but on the national economy and trade. Modern approach to food safety is based on risk analysis. Risk analysis, especially mycotoxins in our country, is underdeveloped. Therefore, this paper aims to inform the scientific and professional community not only about the significance of mycotoxins, but also about the mechanism of risk analysis of mycotoxins.

Species-specific responses of dew fly larvae to mycotoxins

The larval stages of saprophagous insects and filamentous fungi have been demonstrated to be serious competitors on decaying organic matter. When filamentous fungi appear to be competitively superior, fungal mycotoxins have frequently been suggested to constitute chemical weapons, causing high mortality among insect larvae. In this study, we tested whether typical fungal secondary compounds can indeed be considered as the underlying mechanism of interference competition between filamentous fungi and various saprophagous Drosophila species. In contrast to our expectation, we found no grand mycotoxin-specific effects, but insect survival appeared to be generally determined by complex interaction between toxin identity, toxin concentration and insect species. Three out of five drosophilids seemed to be equally affected by the mycotoxins used in this study, whereas two species showed toxin-specific changes in survival. Only two (Kojic acid and Ochratoxin A) out of seven mycotoxins caused insect-specific responses. Moreover, we discovered correlations between survival in toxin-free and spoiled substrates, which may indicate an interrelationship between intra-specific competitive ability and resistance to mycotoxins. We discuss the significance of mycotoxins as underlying mechanisms driving competitive insect-fungus interactions.

Aspergillusmycotoxins and their effect on the host

Aspergillus fumigatus is known to produce various immunosuppressive mycotoxins including gliotoxin. However, none of these mycotoxins has been confirmed as being directly related to the pathogenesis of aspergilli. Recent studies have made substantial progress in the determination of mycotoxins as virulence factors. Gliotoxin was found to be produced much faster than previously believed under certain culture conditions, such as at 37 degrees C and under high oxygen content, which is close to the environment in the host. Gliotoxin was also found to be detectable in the sera of aspergillosis mice and of aspergillosis patients. Based on these findings, it is becoming evident that gliotoxin is produced in the infected organs of patients of aspergillosis at a significant level. In addition to these known mycotoxins, A. fumigatus produces many mycotoxins apparently different from known toxins. From the aspect of gene analysis, the deletion of laeA was found to block the expression of metabolic gene clusters such as sterigmatocystin, and the gene is also expected to be related to the production of gliotoxin. The significance of mycotoxins as virulence factors will hopefully be clarified in the near future.

Occurrence and significance of mycotoxins in forage crops and silage: a review

Study of mycotoxins in animal feeding stuffs has concentrated on the occurrence of aflatoxins and, to a lesser extent, other mycotoxins in cereals, raw materials and concentrate feeds. However, ruminant diets contain a high proportion of forage crops such as grass or maize silage, hay and straw. Under adverse growing, production or storage conditions, fungal spoilage is likely to occur with some degree of mycotoxin contamination. The mould flora of forage crops is likely to differ significantly from that of cereals and mycotoxin contamination, should it occur, could differ qualitatively and quantitatively. Information relating to forage crops as a potential source of mycotoxins is reviewed. Some field incidents and animal disease which may be mycotoxin related are discussed and analytical methods are reviewed. Information on dose and effect of candidate mycotoxins is given where available. The review suggests areas which the authors consider merit further study. Crown Copyright 1998.

Mycotoxicoses of domestic animals and their diagnosis

Mycotoxins have been named "agents in search of a disease," and the considerable progress in analytical methodology over the last 10 years has not changed this very much. The following are factors that contribute to the difficulty of making a diagnosis: (1) nonspecificity of lesions; (2) masking of mycotoxic effects by secondary effects, e.g., through immunosuppression; (3) late appearance of a lesion, e.g., bone marrow damage or neoplasia; (4) interaction of several mycotoxins or presence of other toxicants or deficiency states; (5) species variation in the response to the mycotoxin(s); (6) difficulty of linking a late appearing effect with a demonstrable cause; (7) low doses of mycotoxins may cause stimulating effects; and (8) not being aware of the potential of a mycotoxin as a causative factor in disease. The mycotoxins of major importance in Canada are trichothecenes, ochratoxin, zearalenone, and ergot. It is concluded that the significance of mycotoxins for animals in Canada is likely generally underestimated.