Role of nanotechnology in the detection of mycotoxins

Ingle, Avinash P.; Gupta, Indarchand; Jogee, Priti; Rai, Mahendra

doi:10.1016/b978-0-12-817998-7.00002-1

Cited by 11 publications

(5 citation statements)

References 87 publications

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“…They can be created directly on the growing crops or on remaining plant residues in the field and accumulated during harvesting and storing of the grain, as was reviewed previously [ 106 ]. In the book Nanomycotoxicology , the definition of MT was described, and it originated from the Greek terms “mykes” and “toxicum”, meaning fungus or mold and poison, respectively [ 107 ]. The term MT was introduced for the first time in 1962 in England, due to turkey chicks’ feed contamination with deoxynivalenol (DON) [ 108 ].…”

Section: Environment As a Source Of Bread Chemical Contaminantsmentioning

confidence: 99%

Chemical Contamination in Bread from Food Processing and Its Environmental Origin

Maher

Nowak²

2022

Molecules

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Acrylamide (AA), furan and furan derivatives, polycyclic aromatic amines (PAHs), monochloropropanediols (MCPDs), glycidol, and their esters are carcinogens that are being formed in starchy and high-protein foodstuffs, including bread, through baking, roasting, steaming, and frying due to the Maillard reaction. The Maillard reaction mechanism has also been described as the source of food processing contaminants. The above-mentioned carcinogens, especially AA and furan compounds, are crucial substances responsible for the aroma of bread. The other groups of bread contaminants are mycotoxins (MTs), toxic metals (TMs), and pesticides. All these contaminants can be differentiated depending on many factors such as source, the concentration of toxicant in the different wheat types, formation mechanism, metabolism in the human body, and hazardous exposure effects to humans. The following paper characterizes the most often occurring contaminants in the bread from each group. The human exposure to bread contaminants and their safe ranges, along with the International Agency for Research on Cancer (IARC) classification (if available), also have been analyzed.

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Section: Environment As a Source Of Bread Chemical Contaminantsmentioning

confidence: 99%

Chemical Contamination in Bread from Food Processing and Its Environmental Origin

Maher

Nowak²

2022

Molecules

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“…In contrast to the majority of other mycotoxins, fumonisins are hydrophilic mycotoxins that may dissolve entirely in organic solvents, as seen in Figure 4. (Ingle et al, 2020). When leuko-encephalomalacia (LEM) in horses first appeared in South Africa in 1970, fumonisins, which are mostly generated by F. verticillioides, were found to be present in the maize that was responsible for the epidemic.…”

Section: Fumonisinsmentioning

confidence: 99%

Mycotoxins in Food

Noman

2022

Egyptian Academic Journal of Biological Sciences, G. Microbiolo

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The Ascomycota phylum of filamentous fungus produces mycotoxins, which are toxic (poisonous) secondary metabolites. (Channaiah., 2019). Bennett proposed the following definition of mycotoxins: "Natural compounds generated by fungus that elicit a harmful response when delivered in low concentration to higher vertebrates and other animals through a natural pathway." Phytotoxicity or antimicrobial activity are two additional impacts that certain mycotoxins may have. Typically, Bennett's description of "mushroom and yeast poisons" is not included in the definition of mycotoxins." (Bennett., 1987). Aspergillus, Fusarium, and Penicillium are the three main fungus genera that often and problematically contaminate foods and feeds with mycotoxins. (Alshannaq & Yu., 2017) While Aspergillus and Penicillium species typically develop on foods and feed when they are stored (Saleemi et al., 2010) In the field, Fusarium species frequently infect and spread to plants growing crops like wheat, barley, and maize. There are now approximately 300 mycotoxins known and documented, however only a small number consistently contaminate food and animal feeds, (Alshannaq & Yu., 2017).

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“…PCR based techniques are regularly used for identification, characterization and early diagnosis of microbes and pathogens. Random amplified Polymorphic DNA (RAPD) analysis (Williams et al, 1990;Miller 1996;Gupta et al 2009 andIngle et al, 2009) has been used for confirmation of identity among different isolates of fungi (Assigbetse et al, 1994 andAlves-Santos et al, 2002). It has been observed to have a high level of variability among many isolates (Chiocchetti et al, 1999;Edwards et al 2002;Leslie and Summerell, 2006;Sabir 2006;Lievens et al, 2007;Bayraktar et al, 2008 andSteinkellner et al 2008).…”

Section: Introductionmentioning

confidence: 99%

Molecular Identification and Characterization of Different Fusarium oxysporum f.sp. lycopersici Isolates Using RPAD-PCR Marker

Asran,

Moharam,

Zouhry

2023

Journal of Sohag Agriscience (JSAS)

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Five random primers of RAPD-PCR were done in eight isolates of Fusarium oxysporum f.sp. lycopersici, each of them consisted of 10 bases. In accordance with the distinction of the taxa based on RAPD_PCR marker analysis, the results revealed that, the studied isolates of were F. oxysporum f.sp. lycopersici clearly distinguished from each other. Genetic similarity coefficients between pair wise varied from (0.040 to 0.429) based on an unweighted paired group method of arithmetic average (UPGMA) cluster analysis of all isolates. The dendrogram obtained from the data showed that, hierarchical clustering separated the isolates into three groups according to their similarity coefficients. Therefore, there were some reliable RAPD markers for the pathogenic isolates, which resulted close relationship at the molecular level under genetic control as it is inherited in a polygenic fashion. Thus, RAPD-PCR technique can be used as an important tool for the genetic identification and characterization of F. oxysporum f.sp. lycopersici species.

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Role of nanotechnology in the detection of mycotoxins

Cited by 11 publications

References 87 publications

Chemical Contamination in Bread from Food Processing and Its Environmental Origin

Chemical Contamination in Bread from Food Processing and Its Environmental Origin

Mycotoxins in Food

Molecular Identification and Characterization of Different Fusarium oxysporum f.sp. lycopersici Isolates Using RPAD-PCR Marker

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