Presence of Aflatoxin Carcinogens in Fresh and Mature Cheeses

Rojas-Marín,; Carvajal-Moreno, Magda; Mc, González-Villaseñor; Ea, García-Hernández; Gonzalez-Mendoza, Areli E

doi:10.4172/2153-2435.1000581

Cited by 4 publications

(4 citation statements)

References 31 publications

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“…Low molecular weight (LMW) compounds are targeted in various research fields with the aims of (i) searching for potential diseases biomarkers, e.g., gastric or prostate cancers [1,2], (ii) safety control of food products [3], (iii) environmental assessment [4] and (iv) applications in forensic science [5]. The 'gold standard' in the analysis of low molecular weight volatile organic compounds in various matrices is gas chromatography (GC) coupled to mass spectrometric (MS) techniques.…”

Section: Introductionmentioning

confidence: 99%

Silver Nanostructured Substrates in LDI-MS of Low Molecular Weight Compounds

et al. 2022

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Mass spectrometric techniques can provide data on the composition of a studied sample, utilizing both targeted and untargeted approaches to solve various research problems. Analysis of compounds in the low mass range has practical implications in many areas of research and industry. Laser desorption ionization techniques are utilized for the analysis of molecules in a low mass region using low sample volume, providing high sensitivity with low chemical background. The fabrication of substrates based on nanostructures to assist ionization with well-controlled morphology may improve LDI-MS efficiency for silver nanoparticles with plasmonic properties. In this work, we report an approach for the preparation of silver nanostructured substrates applied as laser desorption ionization (LDI) plates, using the chemical vapor deposition (CVD) technique. Depending on the mass of used CVD precursors, the approach allowed the synthesis of LDI plates with tunable sensitivity for various low molecular weight compounds in both ion-positive and ion-negative modes. Reduced chemical background and sensitivity to small biomolecules of various classes (fatty acids, amino acids and water-soluble metabolites) at nanomolar and picomolar detection levels for lipids such as triacylglycerols, phosphatidylethanolamines and lyso-phosphatidylcholines represent an emerging perspective for applications of LDI-MS plates for the collection of molecular profiles and targeted analysis of low molecular weight compounds for various purposes.

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Section: Introductionmentioning

confidence: 99%

Silver Nanostructured Substrates in LDI-MS of Low Molecular Weight Compounds

et al. 2022

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“…Aflatoxin is even found in contaminated milk from animal fed foods [5]. In elevating liver cancer risk, aflatoxin and hepatitis B displayed a conspicuous synergistic interaction [6,7].…”

Section: Introductionmentioning

confidence: 99%

A Comprehensive Review on the Formation of Carcinogens from Food Products with Respect to Different Cooking Methods

Das

Kemisetti

Jahan

et al. 2021

JPRI

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It has been seen that the majority of carcinogens are formed depending upon the cooking and processing conditions employed which influences their magnitude to adversely affect the food products. High heat, marination, roasting, frying, grilling etc. can significantly affect the household food products. The most frequently occurring carcinogens are Heterocyclic aromatic amines (HAA), Polycyclic aromatic hydrocarbons (PAH), N-Nitrosamines (NA), Acrylamide (AA) and aflatoxins. These agents are found in variety of food sources due to unhealthy processing conditions such as marinated pork dishes, chicken drumsticks, grilled chicken, smoked chicken and fish preparations, potato chips, sausages, soy sauce etc. Apart from these, marketed cooking oils of various grades, synthetic antioxidants and regular high consumption of coffee can remarkably increase the risk of causing cancer. Therefore, an appropriate knowledge and awareness in context to some harmful processing conditions must be taken into consideration before consuming the final food product. This review aims to summarize the major carcinogens from food with evidences, the mechanism of formation, carcinogenic action and ways to reduce the level of these carcinogens from food.

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“…A. parasiticus produces both B and G aflatoxins, while Aspergillus flavus only produces B aflatoxins [6]. International agency for research on cancer (IARC) categorized AFB1 as Group I of carcinogen and AFM1 as Group 2B of carcinogenic compounds [1,7]. AFB1 is thought to be the most potent toxic aflatoxin and metabolically produces the monohydroxy derivative AFM1 [8,9,10].…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Assessment of Aflatoxin M1 Concentrations During Production and Long Storage of Salted (Tuzlu) Yogurt

Albay

Şimşek

2019

Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi

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In this survey, it was aimed to determine the concentration of aflatoxin M1 (AFM1) in milk during the production and storage of salted (tuzlu) yogurt using High Performance Liquid Chromatography (HPLC). Salted (tuzlu) yogurt was produced artificially from contaminated milk with AFM1 at two different levels (0.05 µg/l and 0.1 µg/l). Yogurt and strained yogurt production caused losses of AFM1 about 65%, 70.25% and 73.75%, 81.12% respectively, in milk contaminated with 0.05 µg/l AFM1, and 0.1 µg/l AFM1. Also, it was determined that the storage process of the salted (tuzlu) yogurt (90 days) decreases the AFM1 content of the salted (tuzlu) yogurt by 0.019 and 0.027 µg/l (0.05 µg/l and 0.1 µg/l AFM1 respectively). Difference among dates in storage period was found to be statistically significant (P<0.01). Salted (tuzlu) yogurt has long shelf life and high heat processing, and AFM1 is not completely lost in both levels.

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Presence of Aflatoxin Carcinogens in Fresh and Mature Cheeses

Abstract: Pha rm a c e u tic a An a ly t ic a A cta

Cited by 4 publications

References 31 publications

Silver Nanostructured Substrates in LDI-MS of Low Molecular Weight Compounds

Silver Nanostructured Substrates in LDI-MS of Low Molecular Weight Compounds

A Comprehensive Review on the Formation of Carcinogens from Food Products with Respect to Different Cooking Methods

Assessment of Aflatoxin M1 Concentrations During Production and Long Storage of Salted (Tuzlu) Yogurt

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