Search results for "ochratoxin A"

Neurotoxic effects of ochratoxin A on the subventricular zone of adult mouse brain

2014

Ochratoxin A (OTA), a mycotoxin that was discovered as a secondary metabolite of the fungal species Aspergillus and Penicillium, is a common contaminant in food and animal feed. This mycotoxin has been described as teratogenic, carcinogenic, genotoxic, immunotoxic and has been proven a potent neurotoxin. Other authors have previously reported the effects of OTA in different structures of the central nervous system as well as in some neurogenic regions. However, the impact of OTA exposure in the subventricular zone (SVZ) has not been assessed yet. To elucidate whether OTA affects neural precursors of the mouse SVZ we investigated, in vitro and in vivo, the effects of OTA exposure on the SVZ …

Survey of mycotoxins in dates and dried fruits from Tunisian and Spanish markets

2015

Abstract 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 detected in 160 samples (70%). The frequency of contaminated samples was 83%, 80%, 64%, 59% and 26% for dates, dried vine fruits, figs, apricots and plums, respectively but none of the analyzed samples contained detectable levels of fumonisins (FB1, FB2, FB3) or T-2 toxin (T2). The incidence and levels of mycotoxins varied in samples. The most prevalent mycotoxin was enniat…

Simple liquid chromatography assay for analyzing ochratoxin a in bovine milk

2006

Comparison of Different Analytical Methods for Determination of Type B Trichothecenes in Wheat and Ochratoxin A in Beer

2008

Ochratoxin A in instant coffee in Italy

2012

Abstract The occurrence of ochratoxin A (OTA) in instant coffee from different brands and types was assessed. The survey covered 44 soluble coffees, 10 of which were decaffeinated, and 6 coffee products; the samples were collected in supermarkets and retail stores of Italy in 2011. The OTA was extracted, cleaned-up by immunoaffinity columns, and detected by HPLC-fluorescence detection. The detection and quantification limits were 0.05 and 0.2 μg/kg, respectively. Recovery, from samples spiked at levels of 0.5, 3.0, and 6.0 μg/kg, was 86.0 ± 7.1%, 91.0 ± 4.2%, and 91.7 ± 5.9% respectively. Forty-eight samples (96%) contained OTA at levels ranging from 0.32 to 6.40 μg/kg, always below the Eur…

Characterization and disruption of the cipC gene in the ochratoxigenic fungus Aspergillus carbonarius

2013

Aspergillus carbonarius is considered the most important ochratoxin A (OTA) producing fungi among those causing OTA contamination in grapes and grape-derived products. CipC is a small protein with unknown function that was previously found to be highly up-regulated in an OTA producer strain of A. carbonarius in comparison to a non OTA producer strain. In this study, cipC was characterized and disrupted via Agrobacterium tumefaciens-mediated transformation in an ochratoxigenic A. carbonarius strain in order to study whether this gene has a role in OTA production. Sequence analysis indicated that the promoter region of cipC contains putative binding sites for transcription factors that regula…

Occurrence of ochratoxin A in bread consumed in Morocco

2007

Abstract One hundred samples of commercial bread purchased from January to October (2006) from retail bakeshops in five different cities (Rabat, Temara, Sale, Casablanca and Meknes) in Morocco were surveyed for the presence of ochratoxin A (OTA) using liquid chromatography coupled to fluorescence detection. The identification of OTA in positive bread samples was confirmed by methyl ester derivatization. Analytical results showed that forty eight (48%) samples were positive with OTA greater than the limit of quantification (LOQ = 0.051 ng/g). Levels of OTA in positive samples ranged between 0.14 and 149 ng/g. The average contamination of bread samples with OTA was 13 ± 1.5 ng/g. The highest …

Proteome analysis of the fungus Aspergillus carbonarius under ochratoxin A producing conditions

2011

Aspergillus carbonarius is an important ochratoxin A producing fungus that is responsible for mycotoxin contamination of grapes and wine. In this study, the proteomes of highly (W04-40) and weakly (W04-46) OTA-producing A. carbonarius strains were compared to identify proteins that may be involved in OTA biosynthesis. Protein samples were extracted from two biological replicates and subjected to two dimensional gel electrophoresis analysis and mass spectrometry. Expression profile comparison (PDQuest software), revealed 21 differential spots that were statistically significant and showed a two-fold change in expression, or greater. Among these, nine protein spots were identified by MALDI-MS…

Absence Ochratoxin A in soy sauce

2004

A method is described for the determination of ochratoxin A (OTA) in soy sauce using phosphate-buffered saline (PBS) extraction, an immunoaffinity clean-up, a liquid chromatographic determination with fluorescence detection (LC-FD) and confirmation with LC-FD after methylation of OTA. Recoveries of OTA spiked to soy sauce samples at 0.25 ng/ml level were 90% with relative standard deviations of 4%. The limit of detection was 0.01 ng/ml for OTA using the proposed method. Furthermore, the proposed method was applied to 60 soy sauce samples from China and Japan and none of them were found to contain OTA.

Incidence of grapevine moth Lobesia botrana (Den. & Schif.) on occurrence of ochratoxin A in grapes

2008

Observations were carried out in an organic vineyard (cv malvasia di candia), at salemi (sicily), during 2006-2007, in order to verify the influence of grapevine moth lobesia botrana (den. & schif.) on presence of ochratoxin a (ota) in bunches at harvest time. a percentage of 12.98% of bunches were attacked by grape moth during 2006, while 8.65% of them were infected by grey mould and sour bunch rot (5.77% and 2.88% respectivelly). analyses carried out on 12.98% infested bunches, showed a level of 20 μg/kg of ota, while on intact samples 0.04 μg/kg of toxin was registered. During 2007, infestation of bunches by grape moth was very low (2.05%), due to the particular climatic conditions, and …