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Saleh I, Zeidan R, Abu-Dieyeh M. The characteristics, occurrence, and toxicological effects of alternariol: a mycotoxin. Arch Toxicol 2024; 98:1659-1683. [PMID: 38662238 PMCID: PMC11106155 DOI: 10.1007/s00204-024-03743-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2024] [Accepted: 03/18/2024] [Indexed: 04/26/2024]
Abstract
Alternaria species are mycotoxin-producing fungi known to infect fresh produce and to cause their spoilage. Humans get exposed to fungal secondary metabolites known as mycotoxin via the ingestion of contaminated food. Alternariol (AOH) (C14H10O5) is an isocoumarins produced by different species of Alternaria including Alternaria alternata. AOH is often found in grain, fruits and fruits-based food products with high levels in legumes, nuts, and tomatoes. AOH was first discovered in 1953, and it is nowadays linked to esophagus cancer and endocrine disruption due to its similarity to estrogen. Although considered as an emerging mycotoxin with no regulated levels in food, AOH occurs in highly consumed dietary products and has been detected in various masked forms, which adds to its occurrence. Therefore, this comprehensive review was developed to give an overview on recent literature in the field of AOH. The current study summarizes published data on occurrence levels of AOH in different food products in the last ten years and evaluates those levels in comparison to recommended levels by the regulating entities. Such surveillance facilitates the work of health risk assessors and highlights commodities that are most in need of AOH levels regulation. In addition, the effects of AOH on cells and animal models were summarized in two tables; data include the last two-year literature studies. The review addresses also the main characteristics of AOH and the possible human exposure routes, the populations at risk, and the effect of anthropogenic activities on the widespread of the mycotoxin. The commonly used detection and control methods described in the latest literature are also discussed to guide future researchers to focus on mitigating mycotoxins contamination in the food industry. This review aims mainly to serve as a guideline on AOH for mycotoxin regulation developers and health risk assessors.
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Affiliation(s)
- Iman Saleh
- Biological Science Program, Department of Biological and Environmental Sciences, College of Art and Science, Qatar University, P.O. Box 2713, Doha, Qatar.
| | - Randa Zeidan
- Biological Science Program, Department of Biological and Environmental Sciences, College of Art and Science, Qatar University, P.O. Box 2713, Doha, Qatar
| | - Mohammed Abu-Dieyeh
- Biological Science Program, Department of Biological and Environmental Sciences, College of Art and Science, Qatar University, P.O. Box 2713, Doha, Qatar
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Xue S, Yin L, Gao S, Zhou R, Zhang Y, Jayan H, El-Seedi HR, Zou X, Guo Z. A film-like SERS aptasensor for sensitive detection of patulin based on GO@Au nanosheets. Food Chem 2024; 441:138364. [PMID: 38219369 DOI: 10.1016/j.foodchem.2024.138364] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Revised: 01/02/2024] [Accepted: 01/03/2024] [Indexed: 01/16/2024]
Abstract
Patulin (PAT) commonly contaminates fruits, posing a significant risk to human health. Therefore, a highly effective and sensitive approach in identifying PAT is warranted. Herein, a SERS aptasensor was constructed based on a two-dimensional film-like structure. GO@Au nanosheets modified with SH-cDNA were employed as capture probes, while core-shell Au@Ag nanoparticles modified with 4-MBA and SH-Apt were utilized as signal probes. Through the interaction between capture probes and signal probes, adjustable hotspots were formed, yielding a significant Raman signal. During sensing, the GO@Au-cDNA competitively attached to Au@AgNPs@MBA-Apt, resulting in an inverse relationship between PAT levels and SERS intensity. The acquired results exhibited linear responses to PAT within the range of 1-70 ng/mL, with a calculated limit of detection of 0.46 ng/mL. In addition, the SERS aptasensor exhibited satisfactory recoveries in apple samples, which aligned closely with HPLC. With high sensitivity and specificity, this method holds significant potential for PAT detection.
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Affiliation(s)
- Shanshan Xue
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Limei Yin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Shipeng Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Ruiyun Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yang Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; China Light Industry Key Laboratory of Food Intelligent Detection & Processing, Jiangsu University, Zhenjiang 212013, China
| | - Heera Jayan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Hesham R El-Seedi
- Pharmacognosy Group, Department of Pharmaceutical Biosciences, BMC, Uppsala University, Box 591, SE 751 24 Uppsala, Sweden; International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, 212013, China
| | - Xiaobo Zou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; China Light Industry Key Laboratory of Food Intelligent Detection & Processing, Jiangsu University, Zhenjiang 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Jiangsu University, Zhenjiang 212013, China
| | - Zhiming Guo
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; China Light Industry Key Laboratory of Food Intelligent Detection & Processing, Jiangsu University, Zhenjiang 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Jiangsu University, Zhenjiang 212013, China.
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Implementation of the HACCP System for Apple Juice Concentrate Based on Patulin Prevention and Control. Foods 2023; 12:foods12040786. [PMID: 36832860 PMCID: PMC9956176 DOI: 10.3390/foods12040786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2023] [Revised: 02/08/2023] [Accepted: 02/11/2023] [Indexed: 02/15/2023] Open
Abstract
Patulin (PAT) is a toxic secondary metabolite produced by Aspergillus sp. and Penicillium sp., which acts as a contaminant of most apples and their products. The internationally recognized HACCP system is selected as the theoretical basis to more effectively reduce the PAT in apple juice concentrate (AJC). Through field investigation of apple juice concentrate (AJC) production enterprises, we collected 117 samples from 13 steps of AJC production, including whole apple, apple pulp, and apple juice. PAT contents were analyzed via high-performance liquid chromatography (HPLC) and compared with samples from the different production processes. The result demonstrated that the PAT content was significantly (p < 0.05) influenced by five processes, receipt of raw apples, sorting of raw apples, adsorption step, pasteurization, and aseptic filling. These processes were determined as the CCPs. Monitoring systems for maintaining CCPs within acceptable limits were established, and corrective actions were proposed in case a CCP was surpassed. Based on the above-identified CCPs, critical limits, and control methods (corrective actions), a HACCP plan related to the production process of AJC was established. This study provided important guidance for juice manufacturers wishing to effectively control the PAT content in their products.
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