Search results for "MYCOTOXIN"
showing 10 items of 426 documents
Mycotoxins and their consequences in aquaculture: A review
2016
Fish consumption has been increasing worldwide, mainly due to the availability, access and price in relation to other kinds of meat consumption, such as beef, pork, and poultry. Consequently, some concerns begin to emerge, primarily regarding the quality of fish available in the market. Residues could be present in any product of animal origin causing economic losses and putting into a risk human and animal health. Food contamination by mycotoxins is a risk to human and animal health, and it is responsible for significant economic losses. It's very difficult to prove that a disease is a mycotoxicosis, and even when mycotoxins are detected, it is not easy to show that they are the etiologica…
Sterigmatocystin-induced cytotoxicity via oxidative stress induction in human neuroblastoma cells.
2020
Abstract Sterigmatocystin (STE) is a mycotoxin produced by fungi of the genus Aspergillus. Considering that the effect of STE on neuronal system has not been well studied, the aim of the present study consists to investigate the cytotoxic effects of STE in human neuroblastoma (SH-SY5Y) cells. Moreover, the role of oxidative stress and intracellular defense systems was assessed by evaluating reactive oxygen species (ROS) generation, lipid peroxidation (LPO) and antioxidant no-enzymatic (GSH) levels and enzymatic (GPx, GST, CAT and SOD) activity. Our results revealed that STE decreased cell viability in a dose and time-dependent manner. Furthermore, after 24 h of exposure, STE induced an incr…
Cytotoxic effects of individual and combined sterigmatocystin and nivalenol on liver hepatocellular carcinoma cells
2020
Abstract Since humans are exposed to different mycotoxins through daily intake, there is increasing concern about the adverse effects of the interactions between them. Cytotoxicity of sterigmatocystin (STE) and nivalenol (NIV) alone and in combination in human hepatocarcinoma (HepG2) cells was evaluated by MTT assay. Furthermore, ROS production and alteration of ΔΨm as mechanisms of action were assessed. Cells were treated with concentrations ranging from 0.15 to 5 μM for NIV and from 0.78 to 50 μM for STE individually and in binary combinations. The combination ratio between the mixture STE + NIV was 10:1. The IC50 values of NIV ranged from 0.96 to 0.66 μM, whereas no IC50 values were obta…
Sterigmatocystin: Occurrence, toxicity and molecular mechanisms of action – A review
2020
The mycotoxin sterigmatocystin (STE) is produced mainly by Aspergillus fungi. It has been reported to occur in grains and grain-based products, cheese, coffee, spices and beer. The STE is a known biogenic precursor of aflatoxin B1, sharing with it several structural and biological similarities. The STE has been shown to be hepatotoxic and nephrotoxic in animals and it has been classified as possible human carcinogen (group 2B) by IARC. The STE has been reported to cause a marked decrease in cell proliferation in different mammalian cells. Data available on literature suggest that the cellular mechanisms underlying STE-induced toxicity include the induction of oxidative stress, mitochondrial…
Development of an in vitro neuroblastoma 3D model and its application for sterigmatocystin-induced cytotoxicity testing
2021
Abstract Given the increasing importance of establishing better risk assessments for mycotoxins, novel in vitro tools for the evaluation of their toxicity are mandatory. In this study, an in vitro 3D spheroid model from SH-SY5Y cells, a human neuroblastoma cell line, was developed, optimized and characterized to test the cytotoxic effects caused by the mycotoxin sterigmatocystin (STE). STE induced a concentration- and time-dependent cell viability decrease in spheroids. Spheroids displayed cell disaggregation after STE exposure, increasing in a dose-dependent manner and over time. STE also induced apoptosis as confirmed by immunofluorescence staining and Western blot. Following the decrease…
Exposure assessment of mycotoxins in food and biological samples through high resolution mass spectrometry-based strategies
2022
Las micotoxinas son metabolitos secundarios tóxicos producidos por varios géneros de hongos y que se encuentran frecuentemente en productos alimenticios. La ingestión de micotoxinas puede provocar la aparición de un amplio abanico de efectos perjudiciales para la salud. Con el objetivo de reducir el impacto sanitario debido a la ingesta de productos contaminados por micotoxinas, la Comisión Europea estableció la Regulación No 1881/2006, donde se fijan límites máximos para ciertas micotoxinas en varias tipologías de productos alimenticios. Como herramienta complementaria, el Panel de Contaminantes en la Cadena Alimentaria (CONTAM Panel) han propuesto valores de ingesta diaria tolerable, que …
Non-Botrytis grape-rotting fungi responsible for earthy and moldy off-flavors and mycotoxins
2012
Abstract The grape microflora is complex and includes filamentous fungi, yeasts and bacteria with different physiological characteristics and effects on wine production. Most studies have focused on the wine microbiota, but a few studies have reported the ecology of grape microorganisms. Some of these organisms — such as non-Botrytis bunch rotting fungi, which greatly influence the safety or sensory quality of wine, due to the production of mycotoxins and off-flavors, respectively — are considered to be spoilage agents. We review here the diversity of filamentous fungi on grapes and the factors influencing their development, such as grape ripening stage, environmental factors (climate, rain…
The potential of HPP for minimizing pesticides and toxins in food products
2020
Abstract High-pressure (HP) treatment has emerged as a novel, additive-free food preservation technology. It has been scientifically and commercially proven that HP can produce microbially safe and stable products with improved quality characteristics such as enhanced flavor and color. Recent studies have focused on the effects of HP on health attributes and allergenic potential of foodstuff to develop the next generation of convenience foods. The contamination of produced food in various conditions along the production chain always is the point of concern. In this context, food safety is among the main health concerns worldwide on the occurrence of food contaminants such as heavy metals, h…
Mycotoxins in dried fruits. Decontamination procedures = Micotoxinas en frutas desecadas. Medidas de descontaminación
2014
A sensitive and reliable multi-mycotoxin method was developed for the simultaneous determination of 16 mycotoxins in dried fruits using liquid chromatography (LC) combined with electrospray ionization-triple quadrupole tandem-mass spectrometry. Mycotoxins have been extracted from the samples using a modified QuEChERS (Quick, Easy, Cheap, Effective, Rugged and Safe) procedure. In an effort to enforce the knowledge on mycotoxin occurrence and co-occurrence in dates and dried fruits, 228 samples purchased from Tunisian and Spanish markets were subjected to multi-mycotoxin liquid chromatography with tandem mass spectrometry (LC-MS/MS) analysis of 16 mycotoxins. At least one mycotoxin was detect…
The effects of dietary fumonisin B1 on growth and physiology of rainbow trout (Oncorhynchus mykiss)
2016
Kalanrehuissa on perinteisesti luotettu kalajauhoon ja -öljyyn rehujen pääasiallisina proteiinin- ja energianlähteinä. Näitä raaka-aineita on nykyään alettu korvata kasviperäisillä ainesosilla niiden edullisemman hinnan ja helpomman saatavuuden vuoksi, esimerkiksi maissilla, vehnällä ja soijalla. Pilaantuneen kasviperäisen raaka-aineen mukana rehuun pääsee haitallisia mykotoksiineja. Mykotoksiinit ovat homesienten sekundäärisiä metaboliatuotteita, joita ne pääasiassa tuottavat kilpailuun muita homeita vastaan, ja joiden on havaittu aiheuttavan kasvun heikentymistä ja sairauksia monilla eri kotieläimillä, mutta niiden vaikutuksista kaloihin tiedetään varsin vähän. Yksi yleisimmistä mykotoksi…