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Pathogenesis of Fungal Keratitis
Published in Mahendra Rai, Marcelo Luís Occhiutto, Mycotic Keratitis, 2019
Many toxins produced by Fusarium spp. associated with contaminated foods and grains have been identified, including T-2 toxin (T-2), diacetoxy scirpenol (DAS), deoxynivalenol (DON), nivalenol (NIVA), fusarenone-X (FUS-X) and zearalenone (ZEA). Nevertheless, toxin production in vitro did not correlate to the clinical classification of severity of infection or treatment outcome (Raza et al. 1994).
Trichothecenes
Published in Dongyou Liu, Handbook of Foodborne Diseases, 2018
I. Malbrán, C.A. Mourelos, J.R. Girotti, G.A. Lori
However, only a few trichothecenes produced by a small number of fungal genera have been found as contaminants of food or have been implicated in cases of human and/or animal toxicoses.1,4 In this regard, the genus Fusarium, the main known producer of nonmacrocyclic trichothecenes, accounts for the production of >80% of these molecules.2 Furthermore, many of the trichothecenes produced by Fusarium spp. are minor metabolites that can be produced under in vitro conditions but that do not accumulate at significant levels in the cereals affected by species of this genus.1 As a consequence, this chapter focuses on the four most important trichothecenes produced by species of the Fusarium genus: diacetoxyscirpenol (DAS), T-2 toxin, nivalenol (NIV), and deoxynivalenol (DON).5
Lipids and Lipid-Like Compounds of Fusarium
Published in Rajendra Prasad, Mahmoud A. Ghannoum, Lipids of Pathogenic Fungi, 2017
A. H. Merrill, A. M. Grant, E. Wang, C. W. Bacon
Fusarin C is toxic and mutagenic and represents just one of the many secondary metabolites of Fusarium (T-2 toxin, fusaric acid, moniliformin, nivalenol, deoxynivalenol, beauvericin and diacetoxy-scirpenol) and will be discussed in depth because they are important contributors to some of the diseases caused by F. monoliforme.
Evaluation of citrinin-induced toxic effects on mouse Sertoli cells
Published in Drug and Chemical Toxicology, 2021
Yasemin Aydin, Banu Orta Yilmaz, Nebahat Yildizbayrak, Ahu Korkut, Merve Arabul Kursun, Tulay Irez, Melike Erkan
Various mycotoxins are known to prevent cell proliferation by inhibiting the cells in the synthesis phase, but there are no data in specific to CTN (Nones et al.2013, Riedel et al.2016). In a study with neural crest cells, aflatoxin inhibited DNA synthesis at a concentration of 30 µM (Nones et al.2013). In another study in human erythroleukemia cells, nivalenol, deoxynivalenol, and fumonisin B1 were given to the cells for 24 h at a concentrations range of 100–280 µM. It was found that 0.6 µM nivalenol, 1.6 µM deoxynivalenol, and 70 µM fumonisin B1 significantly decreased the number of cells at the synthesis phase (Minervini et al.2004). As reported in these studies, mycotoxins significantly suppressed the DNA synthesis in various cell lines. Similarly, CTN also prevented cell proliferation even at a low concentration (25 µM), in present study.
Biomonitoring of mycotoxin exposure using urinary biomarker approaches: a review
Published in Toxin Reviews, 2021
Larissa Tuanny Franco, Amin Mousavi Khaneghah, Sarah Hwa In Lee, Carlos Augusto Fernandes Oliveira
Mycotoxins are defined as secondary metabolites released by mycotoxigenic fungi that can grow in foods throughout the production as well as storage chains (Mousavi Khaneghah et al.2017; Khaneghah et al.2018a, 2018b, 2018c; Mousavi Khaneghah et al.2018), which can cause adverse effects on several animal species, besides humans (Zain 2011; Amirahmadi et al.2018; Heshmati et al.2019). The main toxigenic fungi are found in the genera Aspergillus, Penicillium, and Fusarium, and the primary classes of mycotoxin produced by these genera are aflatoxins (Aspergillus), ochratoxin A (Aspergillus and Penicillium), citrinin (Penicillium), fumonisins, zearalenone and trichothecenes including nivalenol and deoxynivalenol (Fusarium) (Bryden 2007; Heshmati et al.2017; Rastegar et al.2017). Additionally, fumonisins can also be produced by A. niger in wine, grape and dried fruits, such as figs and raisins (Karbancioglu-Güler and Heperkan 2009; Susca et al.2010; Varga et al.2010; Abrunhosa et al.2011; Khaldi and Wolfe 2011). Co-occurrence of mycotoxin in food products is also possible, which increases public health risks due to the possible synergistic interactions causing multiple toxic effects (Assunção et al.2016; Alassane-Kpembi et al.2017).
Mycotoxicosis – diagnosis, prevention and control: past practices and future perspectives
Published in Toxin Reviews, 2020
During storage of crops, production of mycotoxins depends upon the amount of inoculum present, temperature, humidity, moisture content, and insect activity (Bricknell et al. 2007). Fungal infection usually occurs prior to harvest and can also occur from dormant fungal spores in silos or might also be transported by insects or rodents. Fumonisins, zearalenone, deoxynivalenol (DON), and nivalenol are predominantly preharvest problems while aflatoxins are basically both preharvest and postharvest problem. Water contents should be below 14% in storage (DPI&F 2005a). Good aeration should be done when ambient temperature is high. Cooling of grains should be done as quickly as possible after harvest and maintain proper and uniform levels of grains throughout storage area (Shapira 2004). There are different insects of storage like Sitophilus zeamais, mots, Rhyzopertha dominica, and Tribolium castaneum (Rozado et al. 2008) and their prevention should be done by using air tight storage, hygiene, aeration, controlled atmosphere, and drying. Phosphine fumigation, dichlorvos, and other residual pesticides should be used to control pests (DPI&F 2005b).