Evaluation of the transfer rate of ochratoxin a to decoctions of herbal medicines

Shim, Won‐Bo; Ha, Kwang-Soo; Kim, Min-Gon; Kim, Jeong-Sook; Chung, Duck-Hwa

doi:10.1007/s10068-014-0286-y

Cited by 13 publications

(10 citation statements)

References 18 publications

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“…[ 55 , 56 , 57 ], as well as common meals (bakery, meat, and dairy products) [ 1 , 40 ] contain more or less amounts of OTA. Furthermore, recent studies also highlighted its presence in herbal medicines [ 58 , 59 , 60 ], food coloring agents [ 61 ], spices [ 62 , 63 , 64 ], and even in bottled water [ 65 ]. The wide occurrence of OTA and its high thermal stability makes the eradication of OTA from the food chain very difficult.…”

Section: Dietary Sources Of Otamentioning

confidence: 99%

Ochratoxin A: Molecular Interactions, Mechanisms of Toxicity and Prevention at the Molecular Level

Kőszegi

Poór

2016

Toxins

253

166

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Ochratoxin A (OTA) is a widely-spread mycotoxin all over the world causing major health risks. The focus of the present review is on the molecular and cellular interactions of OTA. In order to get better insight into the mechanism of its toxicity and on the several attempts made for prevention or attenuation of its toxic action, a detailed description is given on chemistry and toxicokinetics of this mycotoxin. The mode of action of OTA is not clearly understood yet, and seems to be very complex. Inhibition of protein synthesis and energy production, induction of oxidative stress, DNA adduct formation, as well as apoptosis/necrosis and cell cycle arrest are possibly involved in its toxic action. Since OTA binds very strongly to human and animal albumin, a major emphasis is done regarding OTA-albumin interaction. Displacement of OTA from albumin by drugs and by natural flavonoids are discussed in detail, hypothesizing their potentially beneficial effect in order to prevent or attenuate the OTA-induced toxic consequences.

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Section: Dietary Sources Of Otamentioning

confidence: 99%

Ochratoxin A: Molecular Interactions, Mechanisms of Toxicity and Prevention at the Molecular Level

Kőszegi

Poór

2016

Toxins

253

166

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“…An increase of OTA content in broth was observed when boiling time increased, and the transfer of OTA reached over 15 % in the last minutes of boiling. On the other hand, a 47 % of OTA transfer was reached after boiling for 3 hours in decoctions of herbal medicines (Shim, Ha, Kim, Kim, & Chung, 2014) and 1 % of OTA transfer occurred after 5 minutes of boiling infusion tea (Ariño, Herrera, Estopañan, & Juan, 2007). So, boiling time has an importance in the level of OTA transfer.…”

Section: Otamentioning

confidence: 99%

Stability and kinetics of leaching of deoxynivalenol, deoxynivalenol-3-glucoside and ochratoxin A during boiling of wheat spaghettis

Vidal

Bendicho

Sanchís

et al. 2016

Food Research International

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The stability of deoxynivalenol (DON), deoxynivalenol-3-glucoside (DON-3-glucoside) and ochratoxin A (OTA) during spaghetti production and cooking was investigated. Initial mycotoxin concentration, boiling time and use of egg as ingredient were assayed as factors. DON was stable during kneading and drying, but a consistent reduction of DON (>40%) was observed in boiled spaghettis. According to our results, DON was transferred to broth, where it was not degraded, and boiling time determined the extent of the transfer. A DON leaching model was fitted to data with a high goodness of fit (r=0.99). This model can be used for prediction of final DON concentration in cooked pasta, and a useful tool in risk assessment models. DON-3-glucoside is totally stable through the pasta making process; moreover DON-3-glucoside is slightly released from pasta components and it is leached to broth. Similarly, OTA is also stable during pasta making; however, it is scarcely transferred to broth during boiling. The presence of egg as ingredient did not affect the final mycotoxin concentration in pasta in any case.

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“…Ochratoxin A ( OTA ) is the most prevalent and relevant fungal toxin and is produced by Aspergillus species and Penicillium species ( Liuzzi et al., 2017 ). OTA is one of the most common contaminants of food such as cereals, coffee, wine, dried fruits and nuts ( Fink-Gremmels, 2005 ), meat products ( Altafini et al., 2017 ), eggs ( Juszkiewicz et al., 1982 ), herbal medicines ( Shim et al., 2014 ), food coloring agents ( Solfrizzo et al., 2015 ), and even in bottled water ( Mata et al., 2015 ). The liver and kidney are key target organs for OTA to exert its toxic effects because of its metabolization and accumulation mainly occurred in the liver and kidney ( Vettorazzi et al., 2011 ).…”

Section: Introductionmentioning

confidence: 99%

Protective effect of curcumin on ochratoxin A–induced liver oxidative injury in duck is mediated by modulating lipid metabolism and the intestinal microbiota

et al. 2020

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Curcumin has antioxidant functions, regulates the intestinal microbial composition, and alleviates mycotoxin toxicity. The present study aimed to explore whether curcumin could alleviate ochratoxin A ( OTA )-induced liver injury via the intestinal microbiota. A total of 720 mixed-sex 1-day-old White Pekin ducklings were randomly assigned into 4 groups: CON (control group, without OTA), OTA (fed a diet with 2 mg/kg OTA), CUR (ducks fed a diet with 400 mg/kg curcumin), and OTA + CUR (2 mg/kg OTA plus 400 mg/kg curcumin). Each treatment consisted of 6 replicates and 30 ducklings per replicate. Treatment lasted for 21 D. Results were analyzed by a two-tailed Student t test between 2 groups. Our results demonstrated that OTA treatment had the highest serum low-density lipoprotein ( LDL ) level among 4 groups. Compared with OTA group, OTA + CUR decreased serum LDL level ( P < 0.05). OTA decreased liver catalase ( CAT ) activity in ducks ( P < 0.05), while addition of curcumin in OTA group increased liver CAT activity ( P < 0.05). 16S ribosomal RNA sequencing suggested that curcumin increased the richness indices (ACE index) and diversity indices (Simpson index) compared with OTA group ( P < 0.05) and recovered the OTA-induced alterations in composition of the intestinal microbiota. Curcumin supplementation relieved the decreased abundance of butyric acid producing bacteria, including blautia , butyricicoccus , and butyricimonas , induced by OTA ( P < 0.05). OTA also significantly influenced the metabolism of the intestinal microbiota, such as tryptophan metabolism and glyceropholipid metabolism. Curcumin could alleviate the upregulation of oxidative stress pathways induced by OTA. OTA treatment also increased SREBP-1c expression ( P < 0.05). The curcumin group had the lowest expression of FAS and PPARG mRNA ( P < 0.05) and the highest expression of NRF2 and HMOX1 mRNA. These results indicated that curcumin could alleviate OTA-induced oxidative injury and lipid metabolism disruption by modulating the cecum microbiota.

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Evaluation of the transfer rate of ochratoxin a to decoctions of herbal medicines

Cited by 13 publications

References 18 publications

Ochratoxin A: Molecular Interactions, Mechanisms of Toxicity and Prevention at the Molecular Level

Ochratoxin A: Molecular Interactions, Mechanisms of Toxicity and Prevention at the Molecular Level

Stability and kinetics of leaching of deoxynivalenol, deoxynivalenol-3-glucoside and ochratoxin A during boiling of wheat spaghettis

Protective effect of curcumin on ochratoxin A–induced liver oxidative injury in duck is mediated by modulating lipid metabolism and the intestinal microbiota

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