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Animal and Plant Toxins
Published in Lorris G. Cockerham, Barbara S. Shane, Basic Environmental Toxicology, 2019
Jason S. Albertson, Frederick W. Oehme
Ochratoxin A is nephrotoxic following chronic exposure, but at higher levels of ingestion may affect other organ systems as well, such as the liver, intestine, lymphoid tissue, and leukocytes. Citrinin, a metabolite of Penicillium, is another nephrotoxin that commonly occurs with ochratoxin in the feed.
Ozone: An Advanced Oxidation Technology to Enhance Sustainable Food Consumption through Mycotoxin Degradation
Published in Ozone: Science & Engineering, 2022
O. J. Sujayasree, A. K. Chaitanya, R. Bhoite, R. Pandiselvam, Anjineyulu Kothakota, Mohsen Gavahian, Amin Mousavi Khaneghah
Aflatoxins are furanocoumarins formed by Aspergillus flavus, Aspergillus nomius, and Aspergillus parasiticus in food/feeds and are contaminated chiefly insufficiency of farming or storage techniques (Javanmardi et al. 2020). The most studied aflatoxin out of 20 known types is aflatoxin AFB1, AFB2, AFG1, and AFG2, named per the blue and green fluorescence displayed in UV. The presence of hydroxylated metabolites like aflatoxin M1 (AFM1) and aflatoxin M2 (AFM2) are seen in animal meat and animal products, such as eggs and milk products (Bailey et al. 2006; de Souza, Khaneghah, and Oliveira 2021; Han et al. 2008; Kumar et al. 2016; Richard 2007). Ochratoxin A (OTA) is a phenylalanyl derivative primarily produced by two groups of fungi, Aspergillus ochraceus and Penicillium verrucosum, which is categorized as carcinogenic to human (Group 2B) by IARC (Ostry et al. 2017).
Targeting gap junctional intercellular communication by hepatocarcinogenic compounds
Published in Journal of Toxicology and Environmental Health, Part B, 2020
Kaat Leroy, Alanah Pieters, Andrés Tabernilla, Axelle Cooreman, Raf Van Campenhout, Bruno Cogliati, Mathieu Vinken
Ochratoxin A is a mycotoxin frequently produced by species of the genera Aspergillus and Penicillium during storage of agricultural products (Gagliano et al. 2006). Studies in endemic regions demonstrated adverse effects on kidney and liver after chronic exposure to mycotoxins (Huong et al. 2016; Oyedele et al. 2017). The loss of GJIC induced by ochratoxin A might contribute to its renal toxicity and carcinogenicity (Mally et al. 2006). Over the years, multiple investigators confirmed that ochratoxin A exerts oxidative stress (Gagliano et al. 2006; Rasic et al. 2019, 2018; Shin et al. 2019). Decreased GJIC as a consequence of reduced ability to cope with oxidative stress was proposed as a contributing factor in liver carcinogenicity in rats (Gagliano et al. 2006). Recently, Shin et al. (2019) confirmed that ochratoxin A triggered oxidative stress in human hepatoma HepG2 cells, which might contribute to hepatocarcinogenic effects in vivo.
Bacilli as sources of agrobiotechnology: recent advances and future directions
Published in Green Chemistry Letters and Reviews, 2021
Zerihun T. Dame, Mahfuz Rahman, Tofazzal Islam
Mycotoxins are toxic secondary metabolites produced by various filamentous fungi. They have medical and veterinary importance. The toxins consist of low molecular weight fungal metabolites. Fungi of the genera Aspergillus, Fusarium, and Penicillium are responsible for the production of most mycotoxins reported (104). Bennett (105) describes mycotoxins as natural products that trigger a toxic response in animals, plants, and microorganisms. At present, hundreds of them have been identified and investigated from various fungal species. One of the highly toxic groups of mycotoxins is aflatoxins, which are produced by Aspergillus spp. The Aspergillus infects wheat, walnut, corn, cotton, peanuts, and tree nuts. Consumption of aflatoxin-contaminated food for a while leads to health complications. Liver cancer, a decline in the immune system, malnutrition, and retarded child growth are some of the health impacts caused by aflatoxin consumptions (106). Acute toxicity can lead to liver failure and subsequent death associated with the ingestion of higher amounts of aflatoxin through contaminated foods (107, 108). Other groups of mycotoxins such as ochratoxins, fumonisins, deoxynivalenol, patulin, zearalenone (ZEA), and trichothecenes have also been associated with acute or chronic toxicity. Moreover, they are ubiquitous and pose a significant threat to human and animal health (109). Ringot et al. (110) argued that ochratoxin A (OTA) as one of the most harmful metabolites produced by toxigenic fungi has the potential to contaminate products such as cereals, figs, grapes, spices, coffee beans, cocoa beans, pork meat and dried vine fruits. According to Peraica et al. (111) mycotoxicosis has been a threat for millennia basically from the consumption of contaminated food. Few examples, ’St. Anthony’s fire’ caused by toxins from the ergot fungus, Claviceps purpurea, the 1891 cardiac beriberi in Japan, and alimentary toxic aleukia (characterized by nausea, vomiting, diarrhea, leukopenia, hemorrhaging, skin inflammation, and sometimes death) was another example of mycotoxicosis outbreak that occurred during the World War II in Russia and associated with the Fusarium toxin T-2. In addition to the health impact of mycotoxins on humans and animals, they account for a loss of about a quarter of global crop productions leading to the loss of billions of dollars.