Chemical, Physical and Biological Approaches to Prevent Ochratoxin Induced Toxicoses in Humans and Animals

Abstract

Ochratoxins are polyketide derived fungal secondary metabolites with nephrotoxic, immunosuppressive, teratogenic, and carcinogenic properties. Ochratoxin-producing fungi may contaminate agricultural products in the field (preharvest spoilage), during storage (postharvest spoilage), or during processing. Ochratoxin contamination of foods and feeds poses a serious health hazard to animals and humans. Several strategies have been investigated for lowering the ochratoxin content in agricultural products. These strategies can be classified into three main categories: prevention of ochratoxin contamination, decontamination or detoxification of foods contaminated with ochratoxins, and inhibition of the absorption of consumed ochratoxins in the gastrointestinal tract. This paper gives an overview of the strategies that are promising with regard to lowering the ochratoxin burden of animals and humans.

Fate of Mycotoxins during Beer Brewing and Fermentation

“…This was mainly caused by adsorption to the yeast (Table 4). OTA decomposition to phenylalanine and -OTA or other metabolites has been potentially suggested, 31) although those degradation compounds could not be detected in this study.…”

Immobilization of mycotoxins on modified nanodiamond substrates

“…23 While these mycotoxins have long been identified, there has been no economical, easy and practical resolution for removing these toxins from contaminated crops and feedstuff. Methods to remove or decompose mycotoxins in crops have included physical, chemical, and biological means; however, the procedures vary in their effectiveness 24,25 and may discolor and/or decay nutritional contents of the foodstuff. [26][27][28] The most recent treatment is the use of nonnutritive binding agents, termed enterosorbents, which adsorb and remove the mycotoxins within the GI tract before absorption into the body.…”

Optimization of washing and cooking processes of rice for Ochratoxin A decrement by RSM

“…In 1965, OTA was first discovered from an Aspergillus ochraceus isolate (Varga, Kocsubé, Péteri, Vágvölgyi, & Tóth, 2010). OTA is a chlorinated isocoumarin mycotoxin, mainly produced by toxigenic and filamentous fungi ( P. verrucosum , A. ochraceus , A .…”

“…carbonarius ) in food and feed (Feizy et al., 2011; Heshmati, Zohrevand, Khaneghah, Nejad, & Sant'Ana, 2017; Iha, Trucksess, & Tournas, 2009; Varga et al., 2010). OTA exists in agricultural products such as cereals, grapes, coffee, spices, cocoa, and their derivatives because of its thermostability (Ali, Hashim, & Shuib, 2015; Ghali, Hmaissia‐Khlifa, Ghorbel, Maaroufi, & Hedili, 2008; Varga et al., 2010). According to the experimental studies on OTA carcinogenicity in animals, the International Agency for Research on Cancer classified OTA as a possible human carcinogen (group 2B, IARC 1993).…”