Search results for "Gill"
showing 10 items of 496 documents
Evolution of emerging Fusarium mycotoxins contents throughout the shelf-life period of food
2014
which is cooked by steaming. It has been historically eaten in North African countries but nowadays its consumption is widely extended all around the world. As a cereal-based food, semolina is highly susceptible to contamination by mycotoxin-producing fungi. The presented procedure involves a modified QuEChERSbased extraction of 24 mycotoxins (15-ADON, 3-ADON, AFLAB1, AFLAB2, AFLAG1, AFLAG2, BEA, DON, DAS, ENA, ENA1, ENB, ENB1, FB1, FB2, FB3, FUSX, HT-2, NEO, NIV, OTA, STG, T2, ZEA) produced by Aspergillus, Penicillum and Fusarium fungi. The validation was performed by analyzing recovery samples at three different spiked concentrations with four replicates (n=4) at each concentration. Recov…
An Overview on the Status of Toxigenic Fungi and Mycotoxins in Spain
2004
Mycotoxins are a group of secondary metabolites which are produced by various filamentous fungi, and which can produce a toxic response in animals or humans after ingestion of contaminated food. The main toxigenic fungi isolated from foods and feeds belong to the genera Penicillium, Aspergillus, Fusarium and Alternaria. Spores of these moulds are almost universally present everywhere, they fall on plants and, under appropriate conditions, they can germinate and generate mycelia causing crop spoilage and/or production of mycotoxins.
Applications of flow cytometry to toxicological mycotoxin effects in cultured mammalian cells: a review.
2013
This review gives an overview of flow cytometry applications to toxicological studies of several physiological target sites of mycotoxins on different mammalian cell lines. Mycotoxins are secondary metabolites of fungi that may be present in food, feed, air and water. The increasing presence of mycotoxins in crops, their wide distribution in the food chain, and their potential for toxicity demonstrate the need for further knowledge. Flow cytometry has become a valuable tool in mycotoxin studies in recent years for the rapid analysis of single cells in a mixture. In toxicology, the power of these methods lies in the possibility of determining a wide range of cell parameters, providing valuab…
Evaluation of gaseous allyl isothiocyanate against the growth of mycotoxigenic fungi and mycotoxin production in corn stored for 6 months
2018
Brazil produces approximately 63 million tons of corn kernels annually, which is commonly contaminated with fungi and mycotoxins. The objective of this study was to evaluate the efficacy of gaseous allyl isothiocyanate (AITC) to inhibit the growth of Aspergillus parasiticus and Fusarium verticillioides, and mycotoxin production (aflatoxins B1 , B2 , G1 and G2 , fumonisins B1 and B2 ) in corn during 180 days of storage.; Results: AITC at 50 µL L-1 resulted in a significant reduction of the fungal population (P < 0.05) after 180 days, decreasing 3.17 log(CFU g-1 ) and 3.9 log(CFU g-1 ) of A. parasiticus and F. verticillioides respectively in comparison with the control. In addition, 10 and 50…
Survey of the mycobiota of Spanish malting barley and evaluation of the mycotoxin producing potential of species of Alternaria, Aspergillus and Fusar…
2005
The present work deals with the toxigenic mycobiota occurring in Spanish malting barley and the capability for producing mycotoxins by several important toxigenic fungi. One hundred and eighty seven samples of malting barley were gathered from Spanish breweries before processing. One hundred and fifty kernels per sample were surface-sanitized with a 2% sodium hypochlorite solution and incubated on three culture media. The most abundant fungi were species of Alternaria, Aspergillus, Penicillium and Fusarium, which were present in 93%, 82.3%, 57.8% and 27.8% of the samples, respectively. To evaluate their mycotoxin producing potential a number of isolates belonging to each genus, except Penic…
Mycobiota and co-occurrence of mycotoxins in Capsicum powder
2011
This study aimed to: (1) determine the mycobiota of Capsicum powder samples, paying a special attention to the mycotoxigenic moulds; (2) evaluate the contamination levels of aflatoxins (AF), ochratoxin A (OTA), zearalenone (ZEA), deoxynivalenol (DON), T2 and HT2 toxins in those samples. Thirty-two samples were obtained through the methods of sampling established by the European Union legislation. Aspergillus and Eurotium were the most frequently found genera. Aspergillus section Nigri had the higher relative frequency in the samples, A. niger aggregate being the most representative group of this section. Other potentially mycotoxigenic Aspergillus, Fusarium and Penicillium species were foun…
Study on mycotoxin contamination of maize kernels in Spain
2020
Abstract Mycotoxins are secondary metabolites produced mainly by fungal species belonging to the genera Fusarium, Aspergillus and Penicillium and belong to the most relevant contaminants of food and feed. Cereals are the main source of mycotoxins in the diet. The most prominent mycotoxins are aflatoxins B1, B2, G1 and G2 (AFB1, AFB2, AFG1 and AFG2), fumonisins B1 and B2 (FB1 and FB2), ochratoxin A (OTA), zearalenone (ZEA), deoxynivalenol (DON), 3- and 15-acetyl-deoxynivalenol (3- and 15-ADON), and T-2 and HT-2 toxins. Maximum levels allowed in food are very different depending on mycotoxin and food type, consumer susceptibility and current legislation in each country. Among cereals, maize a…
Inhibitory effect of sweet whey fermented by Lactobacillus plantarum strains against fungal growth: A potential application as an antifungal agent
2020
Abstract: The presence of mycotoxigenic fungi such as Aspergillus, Penicillium, and Fusarium genera represents a problem in food preservation and consequently, its spoilage. During the fermentation process with lactic acid bacteria, a range of secondary metabolites associated with beneficial health effects were released. In the present study, goat whey fermented by Lactobacillus plantarum (CECT 220, 221, 223, and 748) species has shown a satisfactory inhibitory effect against 28 fungi, showing for certain species of Fusarium genus and also, for Aspergillus steynii, a value of minimum inhibitory concentration until 1.95 g/L. In addition, phenyllactic acid was identified in each sample of fer…
Mycotoxins: Occurrence and Determination
2016
Mycotoxins are toxic compounds produced by different types of fungi, belonging mainly to the Aspergillus , Penicillium , and Fusarium genera. This chapter presents a review of mycotoxins’ occurrence in food, and analytical methods proposed for their determination. Recent developments in sample preparation and chromatographic approaches for mycotoxins’ identification and quantification are highlighted. Current data on the occurrence of mycotoxins are also summarized. The chapter provides insight into the advances and progress in recent years and identifies remaining challenges.