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Yang Y, Zhong W, Wang Y, Yue Z, Zhang C, Sun M, Wang Z, Xue X, Gao Q, Wang D, Zhang Y, Zhang J. Isolation, identification, degradation mechanism and exploration of active enzymes in the ochratoxin A degrading strain Acinetobacter pittii AP19. JOURNAL OF HAZARDOUS MATERIALS 2024; 465:133351. [PMID: 38150759 DOI: 10.1016/j.jhazmat.2023.133351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/23/2023] [Revised: 12/20/2023] [Accepted: 12/21/2023] [Indexed: 12/29/2023]
Abstract
Ochratoxin A (OTA) is a polyketide mycotoxin that commonly contaminates agricultural products and causes significant economic losses. In this study, the efficient OTA-degrading strain AP19 was isolated from vineyard soil and was identified as Acinetobacter pittii. Compared with growth in nutrient broth supplemented with OTA (OTA-NB), strain AP19 grew faster in nutrient broth (NB), but the ability of the resulting cell lysates to remove OTA was weaker. After cultivation in NB, the cell lysate of strain AP19 was able to remove 100% of 1 mg/L OTA within 18 h. The cell lysate fraction > 30 kDa degraded 100% of OTA within 12 h, while the fractions < 30 kDa were practically unable to degrade OTA. Further anion exchange chromatography of the > 30 kDa fraction yielded two peaks exhibiting significant OTA degradation activity. The degradation product was identified as OTα. Amino acid metabolism exhibited major transcriptional trends in the response of AP19 to OTA. The dacC gene encoding carboxypeptidase was identified as one of the contributors to OTA degradation. Soil samples inoculated with strain AP19 showed significant OTA degradation. These results provide significant insights into the discovery of novel functions in A. pittii, as well as its potential as an OTA decomposer.
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Affiliation(s)
- Yan Yang
- College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Weitong Zhong
- College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yanning Wang
- College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Zhiwen Yue
- College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Chen Zhang
- College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Mi Sun
- College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Zhao Wang
- College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xianli Xue
- College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Qiang Gao
- College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Depei Wang
- College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Ying Zhang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Jian Zhang
- College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China.
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González PA, Dans EP, Tranche IDLH, Acosta-Dacal AC, Hernández ÁR, Montes AM, Peña MZ, Luzardo OP. Comparative analysis of mycotoxin, pesticide, and elemental content of Canarian craft and Spanish mainstream beers. Toxicol Rep 2023; 10:389-399. [PMID: 36974105 PMCID: PMC10038769 DOI: 10.1016/j.toxrep.2023.03.003] [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: 01/19/2023] [Revised: 03/10/2023] [Accepted: 03/14/2023] [Indexed: 03/29/2023] Open
Abstract
The number of craft breweries and the volume of craft beer produced globally is growing exponentially. However, little is known about their differences with mainstream beers regarding mycotoxin profile, pesticide and pollutant residues and elemental composition. Given that beer is one of the most consumed beverages worldwide, it is important to shed light on its toxicological profile. In this study, samples of 23 craft beers and 19 mainstream Spanish beers were collected to perform a comparative analysis including 8 mycotoxins, 225 pesticide residues and 50 POPs, and 50 elements. Mycotoxins were not detected in craft beers, while 100% of mainstream beers presented at least one mycotoxin. In contrast, craft beers contained higher average pesticide residues than their mainstream counterparts, although significant differences were only found in Mepiquat and Metrafenone content. No persistent organic pollutants were detected in any sample. The elemental composition presented differences between the two groups both in the concentration of elements and their hierarchy. In conclusion, the toxicological profile of all beers was safe and is unlikely to constitute a hazard to consumer health. Craft beers present significant differences from their mainstream counterparts in all the dimensions explored.
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Affiliation(s)
- Pablo Alonso González
- Institute of Natural Products and Agrobiology (IPNA-CSIC), Av. Astrofisico Francisco Sánchez, 3, 38206 San Cristóbal de La Laguna, Santa Cruz de Tenerife, Spain
| | - Eva Parga Dans
- Institute of Natural Products and Agrobiology (IPNA-CSIC), Av. Astrofisico Francisco Sánchez, 3, 38206 San Cristóbal de La Laguna, Santa Cruz de Tenerife, Spain
- Corresponding author.
| | | | - Andrea Carolina Acosta-Dacal
- Toxicology Unit, Research Institute of Biomedical and Health Sciences (IUIBS), University of Las Palmas de Gran Canaria, Paseo Blas Cabrera s/n, Las Palmas de Gran Canaria 35016, Spain
| | - Ángel Rodríguez Hernández
- Toxicology Unit, Research Institute of Biomedical and Health Sciences (IUIBS), University of Las Palmas de Gran Canaria, Paseo Blas Cabrera s/n, Las Palmas de Gran Canaria 35016, Spain
| | - Ana Macías Montes
- Toxicology Unit, Research Institute of Biomedical and Health Sciences (IUIBS), University of Las Palmas de Gran Canaria, Paseo Blas Cabrera s/n, Las Palmas de Gran Canaria 35016, Spain
| | - Manuel Zumbado Peña
- Toxicology Unit, Research Institute of Biomedical and Health Sciences (IUIBS), University of Las Palmas de Gran Canaria, Paseo Blas Cabrera s/n, Las Palmas de Gran Canaria 35016, Spain; & Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition (CIBERObn), Madrid 28029, Spain
| | - Octavio Pérez Luzardo
- Toxicology Unit, Research Institute of Biomedical and Health Sciences (IUIBS), University of Las Palmas de Gran Canaria, Paseo Blas Cabrera s/n, Las Palmas de Gran Canaria 35016, Spain; & Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition (CIBERObn), Madrid 28029, Spain
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Schabo DC, Freire L, Sant'Ana AS, Schaffner DW, Magnani M. Mycotoxins in artisanal beers: An overview of relevant aspects of the raw material, manufacturing steps and regulatory issues involved. Food Res Int 2021; 141:110114. [PMID: 33641981 DOI: 10.1016/j.foodres.2021.110114] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Revised: 11/29/2020] [Accepted: 12/30/2020] [Indexed: 10/22/2022]
Abstract
The consumption of artisanal beer has increased worldwide. Artisanal beers can include malted or unmalted wheat, maize, rice and sorghum, in addition to the basic ingredients. These grains can be infected by toxigenic fungi in the field or during storage and mycotoxins can be produced if they find favorable conditions. Mycotoxins may not be eliminated throughout the beer brewing and be detected in the final product. In addition, modified mycotoxins may also be formed during beer brewing. This review compiles relevant information about mycotoxins produced by Aspergillus, Fusarium and Penicillium in raw material of artisanal beer, as well as updates information about the production and fate of mycotoxins during the beer brewing process. Findings highlight that malting conditions favor the production of mycotoxins by the fungi contaminating cereals. Therefore, good agricultural and postharvest mitigation strategies are the most effective options for preventing the growth of toxigenic fungi and the production of mycotoxins in cereals. However, the final concentration of mycotoxin in artisanal beer is difficult to predict as it depends on the initial concentration contained in the raw material and the processing conditions. The current lack of limits of mycotoxins in artisanal beer underestimates possible risks to human health. In addition, modified mycotoxins, not detected by conventional methods, may be formed in artisanal beers. Maximum tolerated limits for these contaminants must be urgently established based on scientific data about transfer of mycotoxins throughout the artisanal beer brewery process.
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Affiliation(s)
- Danieli C Schabo
- Federal Institute of Education, Science and Technology of Rondônia, Campus Colorado do Oeste, BR 435, Km 63, Colorado do Oeste, RO 76993-000, Brazil; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, João Pessoa, PB 58051-900, Brazil
| | - Luísa Freire
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP 3083-862, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP 3083-862, Brazil
| | - Donald W Schaffner
- Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901, USA
| | - Marciane Magnani
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, João Pessoa, PB 58051-900, Brazil.
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Ochratoxin A in Beers Marketed in Portugal: Occurrence and Human Risk Assessment. Toxins (Basel) 2020; 12:toxins12040249. [PMID: 32290581 PMCID: PMC7232135 DOI: 10.3390/toxins12040249] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 03/30/2020] [Accepted: 04/11/2020] [Indexed: 11/16/2022] Open
Abstract
Ochratoxin A (OTA) is produced by fungi present in several agricultural products with much relevance to food safety. Since this mycotoxin is widely found in cereals, beer has a potential contamination risk. Therefore, it was deemed essential to quantify, for the first time, the levels of OTA in beer, a cereal-based product that is marketed in Portugal, as well as to calculate the human estimated weekly intake (EWI) and risk assessment. A total of 85 samples were analyzed through immunoaffinity clean-up, followed by liquid chromatography-fluorescence detection (LC-FD). This analytical methodology allowed a limit of quantification (LOQ) of 0.43 µg/L. The results showed that 10.6% were contaminated at levels ranging between <LOQ and 11.25 µg/L, with an average of 3.14 ± 4.09 µg/L. Samples of industrial production presented lower incidence and contamination levels than homemade and craft beers. On what concerns human risk, the calculated EWI was significantly lower than the tolerable weekly intake (TWI). However, in the worst case scenario, based on a high concentration, the rate EWI/TWI was 138.01%.
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Armstrong-Price DE, Deore PS, Manderville RA. Intrinsic "Turn-On" Aptasensor Detection of Ochratoxin A Using Energy-Transfer Fluorescence. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:2249-2255. [PMID: 31986034 DOI: 10.1021/acs.jafc.9b07391] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Ochratoxin A (OTA) is an intrinsically fluorescent phenolic mycotoxin that contaminates a wide range of food products and is a serious health threat to animals and humans. An OTA binding aptamer (OTABA) that folds into an antiparallel G-quadruplex (GQ) in the absence and presence of target OTA has been incorporated into a vast variety of aptasensor platforms for OTA detection. The development of a simple, aptamer-based approach would allow for detection of the toxin without the use of complex analytical instrumentation, which has been the gold standard for OTA detection thus far. However, to date, none of the aptasensor platforms have utilized the natural fluorescence of the phenolic toxin for detection. Herein, we report that OTA binding to OTABA involves π-stacking interactions that lead to GQ-to-toxin energy transfer (ET), which affords a "turn-on" fluorescence self-signaling platform in which the emission of the aptamer-target complex is enhanced in comparison to the free toxin alone. Selective excitation of the GQ-OTA complex at 256 nm leads to a 4-fold enhancement in OTA fluorescence. The GQ-OTA ET detection platform boasts a limit of detection ∼2 ng/mL, which is comparable to a previously demonstrated fluorescence resonance energy transfer immunoassay platform for OTA detection, and displays excellent OTA selectivity and recovery from red wine samples.
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Grajewski J, Kosicki R, Twarużek M, Błajet-Kosicka A. Occurrence and Risk Assessment of Mycotoxins through Polish Beer Consumption. Toxins (Basel) 2019; 11:E254. [PMID: 31067689 PMCID: PMC6563123 DOI: 10.3390/toxins11050254] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2019] [Revised: 05/01/2019] [Accepted: 05/02/2019] [Indexed: 11/17/2022] Open
Abstract
Poland is one of Europe's leading producers and exporters of beer. The study, herein, describes the measurement of ochratoxin A, deoxynivalenol, nivalenol, T-2 toxin, HT-2 toxin, diacetoxyscirpenol, and zearalenone levels in 69 Polish beers. Analytical methodologies based on high performance liquid chromatography (HPLC) with tandem mass spectrometry (MS/MS) and fluorescence detection were developed, validated, and used to perform the above determinations. The most prevalent mycotoxins were deoxynivalenol (96%), ochratoxin A (93%), and HT-2 toxin (74%), respectively. Three quarters of the samples contained at least three analytes. The mean ochratoxin A concentration was 0.057 (SD 0.065) ng/mL, and in four beer samples its level exceeded 0.2 ng/mL, a value postulated in the literature to be the maximum limit. Deoxynivalenol was found at a maximum level of 56.2 ng/mL, and its mean concentration was 17.1 (SD 9.0) ng/mL. An evaluation of the estimated daily intake (EDI) of mycotoxins from beer in different European populations was made using food-consumption data prepared by WHO. Based on the mean ochratoxin A concentration in beers, the EDI represented 0.8-1.1% of the tolerable daily intake (TDI), while in a worst-case scenario (maximum concentration) it reached 5.0-7.5% of TDI. For deoxynivalenol, the EDI was in the range of 4.1-6.0% of TDI, whereas, based on maximum values, it reached the level of 14-21% of TDI. There were no significant differences between "scenarios" in the HT-2 case (mean-5.0-7.5% of TDI; maximum-6.5-9.7% of TDI) due to the fact that its concentration was near the limit of quantification (LOQ) value taken for calculation. The significance of these results are discussed, herein.
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Affiliation(s)
- Jan Grajewski
- Department of Physiology and Toxicology, Institute of Experimental Biology, Faculty of Natural Sciences, Kazimierz Wielki University, Chodkiewicza 30, PL85064 Bydgoszcz, Poland.
| | - Robert Kosicki
- Department of Physiology and Toxicology, Institute of Experimental Biology, Faculty of Natural Sciences, Kazimierz Wielki University, Chodkiewicza 30, PL85064 Bydgoszcz, Poland.
| | - Magdalena Twarużek
- Department of Physiology and Toxicology, Institute of Experimental Biology, Faculty of Natural Sciences, Kazimierz Wielki University, Chodkiewicza 30, PL85064 Bydgoszcz, Poland.
| | - Anna Błajet-Kosicka
- Department of Physiology and Toxicology, Institute of Experimental Biology, Faculty of Natural Sciences, Kazimierz Wielki University, Chodkiewicza 30, PL85064 Bydgoszcz, Poland.
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Mariño-Repizo L, Goicoechea H, Raba J, Cerutti S. A simple, rapid and novel method based on salting-out assisted liquid-liquid extraction for ochratoxin A determination in beer samples prior to ultra-high-performance liquid chromatography coupled to tandem mass spectrometry. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2018; 35:1622-1632. [PMID: 29877757 DOI: 10.1080/19440049.2018.1486045] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Abstract
A novel, simple, easy and cheap sample treatment strategy based on salting-out assisted liquid-liquid extraction for ochratoxin A (OTA) ultra-trace analysis in beer samples using ultra-high-performance liquid chromatography-tandem mass spectrometry determination was developed. The factors involved in the efficiency of pre-treatment were studied employing factorial design in the screening phase and the optimal conditions of the significant variables on the analytical response were evaluated using a central composite face-centred design. Consequently, the amount of salt ((NH4)2SO4), together with the volumes of sample, hydrophilic (acetone) and nonpolar (toluene) solvents, and times of vortexing and centrifugation were optimised. Under optimised conditions, the limits of detection and quantification were 0.02 µg l-1 and 0.08 µg l-1 respectively. OTA extraction recovery by SALLE was approximately 90% (0.2 µg l-1). Furthermore, the methodology was in agreement with EU Directive requirements and was successfully applied for analysis of beer samples.
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Affiliation(s)
- Leonardo Mariño-Repizo
- a Instituto de Química de San Luis (CONICET - Facultad de Química, Bioquímica y Farmacia) , UNSL , San Luis , Argentina.,c Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) , Buenos Aires , Argentina
| | - Hector Goicoechea
- b Laboratorio de Desarrollo Analítico y Quimiometría (LADAQ), Cátedra de Química Analítica I, Facultad de Bioquímica y Ciencias Biológicas , Universidad Nacional del Litoral , Santa Fe , Argentina.,c Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) , Buenos Aires , Argentina
| | - Julio Raba
- a Instituto de Química de San Luis (CONICET - Facultad de Química, Bioquímica y Farmacia) , UNSL , San Luis , Argentina.,c Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) , Buenos Aires , Argentina
| | - Soledad Cerutti
- a Instituto de Química de San Luis (CONICET - Facultad de Química, Bioquímica y Farmacia) , UNSL , San Luis , Argentina.,c Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) , Buenos Aires , Argentina
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9
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Pascari X, Ortiz-Solá J, Marín S, Ramos AJ, Sanchis V. Survey of mycotoxins in beer and exposure assessment through the consumption of commercially available beer in Lleida, Spain. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.02.021] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Pascari X, Ramos AJ, Marín S, Sanchís V. Mycotoxins and beer. Impact of beer production process on mycotoxin contamination. A review. Food Res Int 2017; 103:121-129. [PMID: 29389598 DOI: 10.1016/j.foodres.2017.07.038] [Citation(s) in RCA: 65] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2017] [Revised: 07/14/2017] [Accepted: 07/16/2017] [Indexed: 10/18/2022]
Abstract
Beer is the most consumed alcoholic beverage in the world. Its contamination with mycotoxins is of public health concern, especially for heavy drinkers. Beer production implies a variety of operations which might impact the initial level of mycotoxins in a positive or negative way. The complexity of these operations do not give to the brewer a complete control on chemical and biochemical reactions that take place in the batch, but the knowledge about mycotoxin properties can help in identifying the operations decreasing their level in foodstuffs and in the development of mitigation strategies. This review discusses available data about mycotoxin evolution during malting and brewing process. The operations that may lead to a decrease in mycotoxin load are found to be steeping, kilning, roasting, fermentation and stabilization operations applied over the process (e.g. clarification). Also, other general decontamination strategies usually employed in food industry, such as hot water treatment of barley, ozonation or even the use of lactic acid bacteria starter cultures during malting or fermentation are considered.
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Affiliation(s)
- Xenia Pascari
- Applied Mycology Unit, Food Technology Department, University of Lleida, UTPV-XaRTA, Agrotecnio, Av. Rovira Roure 191, 25198 Lleida, Spain
| | - Antonio J Ramos
- Applied Mycology Unit, Food Technology Department, University of Lleida, UTPV-XaRTA, Agrotecnio, Av. Rovira Roure 191, 25198 Lleida, Spain
| | - Sonia Marín
- Applied Mycology Unit, Food Technology Department, University of Lleida, UTPV-XaRTA, Agrotecnio, Av. Rovira Roure 191, 25198 Lleida, Spain
| | - Vicente Sanchís
- Applied Mycology Unit, Food Technology Department, University of Lleida, UTPV-XaRTA, Agrotecnio, Av. Rovira Roure 191, 25198 Lleida, Spain.
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Peters J, van Dam R, van Doorn R, Katerere D, Berthiller F, Haasnoot W, Nielen MWF. Mycotoxin profiling of 1000 beer samples with a special focus on craft beer. PLoS One 2017; 12:e0185887. [PMID: 28982162 PMCID: PMC5628871 DOI: 10.1371/journal.pone.0185887] [Citation(s) in RCA: 63] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2016] [Accepted: 09/21/2017] [Indexed: 01/17/2023] Open
Abstract
Currently beer is booming, mainly due to the steady rise of craft breweries worldwide. Previous surveys for occurrence of mycotoxins in beer, were mainly focussed on industrial produced beer. The present survey reports the presence of mycotoxins in craft beer and how this compares to industrial produced beer. More than 1000 beers were collected from 47 countries, of which 60% were craft beers. A selection of 1000 samples were screened for the presence of aflatoxin B1, ochratoxin A (OTA), zearalenone (ZEN), fumonisins (FBs), T-2 and HT-2 toxins (T-2 and HT-2) and deoxynivalenol (DON) using a mycotoxin 6-plex immunoassay. For confirmatory analysis, a liquid chromatography tandem mass spectrometry (LC-MS/MS) method was developed and applied. The 6-plex screening showed discrepancies with the LC-MS/MS analysis, possibly due to matrix interference and/or the presence of unknown mycotoxin metabolites. The major mycotoxins detected were DON and its plant metabolite deoxynivalenol-3-β-D-glucopyranoside (D3G). The 6-plex immunoassay reported the sum of DON and D3G (DON+D3G) contaminations ranging from 10 to 475 μg/L in 406 beers, of which 73% were craft beers. The popular craft beer style imperial stout, had the highest percentage of samples suspected positive (83%) with 29% of all imperial stout beers having DON+D3G contaminations above 100 μg/L. LC-MS/MS analysis showed that industrial pale lagers from Italy and Spain, predominantly contained FBs (3–69 μg/L). Besides FBs, African traditional beers also contained aflatoxins (0.1–1.2 μg/L). The presence of OTA, T-2, HT-2, ZEN, β-zearalenol, 3/15-acetyl-DON, nivalenol and the conjugated mycotoxin zearalenone 14-sulfate were confirmed in some beers. This study shows that in 27 craft beers, DON+D3G concentrations occurred above (or at) the Tolerable Daily Intake (TDI). Exceeding the TDI, may have a health impact. A better control of brewing malts for craft beer, should be put in place to circumvent this potential problem.
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Affiliation(s)
- Jeroen Peters
- RIKILT Wageningen University & Research (Institute of Food Safety), Wageningen, the Netherlands
- * E-mail:
| | - Ruud van Dam
- RIKILT Wageningen University & Research (Institute of Food Safety), Wageningen, the Netherlands
| | | | - David Katerere
- Tshwane University of Technology, Department of Pharmaceutical Sciences, Pretoria, Republic of South Africa
| | - Franz Berthiller
- Christian Doppler Laboratory for Mycotoxin Metabolism and Center for Analytical Chemistry, Department of Agrobiotechnology (IFA-Tulln), University of Natural Resources and Life Sciences, Vienna, Tulln, Austria
| | - Willem Haasnoot
- RIKILT Wageningen University & Research (Institute of Food Safety), Wageningen, the Netherlands
| | - Michel W. F. Nielen
- RIKILT Wageningen University & Research (Institute of Food Safety), Wageningen, the Netherlands
- Wageningen University, Laboratory of Organic Chemistry, Wageningen, the Netherlands
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Simão EP, Cao-Milán R, Costa-Pedro G, De Melo CP, Cao R, Oliveira MDL, Andrade CAS. Simple and Fast Picomolar Detection of Ochratoxin A Using a Reusable Label Free Aptasensor Built with a Layer-by-layer Procedure. ELECTROANAL 2017. [DOI: 10.1002/elan.201700290] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Estéfani P. Simão
- Departamento de Bioquímica; Universidade Federal de Pernambuco; Recife 50670-901 Brazil
| | | | - Graciela Costa-Pedro
- Programa de Pós-Graduação em Ciência de Materiais; Universidade Federal de Pernambuco; Recife 50670-901 Brazil
| | - Celso P. De Melo
- Departamento de Física; Universidade Federal de Pernambuco; Recife 50670-901 Brazil
| | - Roberto Cao
- Facultad de Química; Universidad de la Habana; Habana 10400 Cuba
| | - Maria D. L. Oliveira
- Departamento de Bioquímica; Universidade Federal de Pernambuco; Recife 50670-901 Brazil
| | - Cesar A. S. Andrade
- Departamento de Bioquímica; Universidade Federal de Pernambuco; Recife 50670-901 Brazil
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Pagkali V, Petrou PS, Salapatas A, Makarona E, Peters J, Haasnoot W, Jobst G, Economou A, Misiakos K, Raptis I, Kakabakos SE. Detection of ochratoxin A in beer samples with a label-free monolithically integrated optoelectronic biosensor. JOURNAL OF HAZARDOUS MATERIALS 2017; 323:75-83. [PMID: 26988901 DOI: 10.1016/j.jhazmat.2016.03.019] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/29/2016] [Revised: 03/04/2016] [Accepted: 03/06/2016] [Indexed: 06/05/2023]
Abstract
An optical biosensor for label-free detection of ochratoxin A (OTA) in beer samples is presented. The biosensor consists of an array of ten Mach-Zehnder interferometers (MZIs) monolithically integrated along with their respective broad-band silicon light sources on the same Si chip (37mm2). The chip was transformed to biosensor by functionalizing the MZIs sensing arms with an OTA-ovalbumin conjugate. OTA determination was performed by pumping over the chip mixtures of calibrators or samples with anti-OTA antibody following a competitive immunoassay format. An external miniaturized spectrometer was employed to continuously record the transmission spectra of each interferometer. Spectral shifts obtained due to immunoreaction were transformed to phase shifts through Discrete Fourier Transform. The assay had a detection limit of 2.0ng/ml and a dynamic range 4.0-100ng/ml in beer samples, recoveries ranging from 90.6 to 116%, and intra- and inter-assay coefficients of variation of 9% and 14%, respectively. The results obtained with the sensor using OTA-spiked beer samples spiked were in good agreement with those obtained by an ELISA developed using the same antibody. The good analytical performance of the biosensor and the small size of the proposed chip provide for the development of a portable instrument for point-of-need determinations.
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Affiliation(s)
- Varvara Pagkali
- Immunoassays-Immunosensors Lab, INRaSTES, NCSR "Demokritos", Aghia Paraskevi 15310, Greece; Institute of Nanoscience & Nanotechnology, NCSR "Demokritos", Aghia Paraskevi 15310, Greece
| | - Panagiota S Petrou
- Immunoassays-Immunosensors Lab, INRaSTES, NCSR "Demokritos", Aghia Paraskevi 15310, Greece
| | - Alexandros Salapatas
- Institute of Nanoscience & Nanotechnology, NCSR "Demokritos", Aghia Paraskevi 15310, Greece
| | - Eleni Makarona
- Institute of Nanoscience & Nanotechnology, NCSR "Demokritos", Aghia Paraskevi 15310, Greece
| | - Jeroen Peters
- RIKILT Wageningen UR, Akkermaalsbos 2, 6708 WB, Wageningen, The Netherlands
| | - Willem Haasnoot
- RIKILT Wageningen UR, Akkermaalsbos 2, 6708 WB, Wageningen, The Netherlands
| | | | - Anastasios Economou
- Analytical Chemistry Lab, Department of Chemistry, University of Athens, Panepistimiopolis Zografou, 15771, Greece
| | - Konstantinos Misiakos
- Institute of Nanoscience & Nanotechnology, NCSR "Demokritos", Aghia Paraskevi 15310, Greece
| | - Ioannis Raptis
- Institute of Nanoscience & Nanotechnology, NCSR "Demokritos", Aghia Paraskevi 15310, Greece
| | - Sotirios E Kakabakos
- Immunoassays-Immunosensors Lab, INRaSTES, NCSR "Demokritos", Aghia Paraskevi 15310, Greece.
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Gerin D, De Miccolis Angelini RM, Pollastro S, Faretra F. RNA-Seq Reveals OTA-Related Gene Transcriptional Changes in Aspergillus carbonarius. PLoS One 2016; 11:e0147089. [PMID: 26765536 PMCID: PMC4713082 DOI: 10.1371/journal.pone.0147089] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2015] [Accepted: 12/26/2015] [Indexed: 12/18/2022] Open
Abstract
Ochratoxin A (OTA) is a mycotoxin harmful for animals and humans. Aspergillus carbonarius is the main responsible for OTA contamination of grapes and derived products. Gene transcriptional profiling of 4 A. carbonarius strains was carried out by RNA-Seq analysis to study transcriptome changes associated with OTA production. By comparing OTA inducing (OTAI) vs. non-inducing (OTAN) cultural conditions, a total of 3,705 differentially expressed genes (DEGs) (fold change > |2| and FDR ≤ 0.05) were identified. Several genes involved in primary metabolic processes, with particular regard to carbohydrate and amino acid metabolisms, secondary metabolic processes, transport, response to stress and sporulation were up-regulated by OTAI conditions at all the analysed sampling times (4, 6 and 8 DAI) or starting from 6 DAI. Highly up-regulated DEGs encoding enzymes involved in biosynthesis of secondary metabolites, oxidoreductases, transporters and transcription factors were examined for their potential involvement in OTA biosynthesis and related metabolic pathways. Differential expression of genes encoding polyketide synthases (pks), non-ribosomal peptide synthetases (nrps) and chloroperoxidase (cpo) was validated by RT-qPCR. Among clusters of co-regulated genes involved in SM biosynthesis, one putative OTA-gene cluster, including both pks and nrps genes, was detected in the A. carbonarius genome.
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Affiliation(s)
- Donato Gerin
- Department of Soil, Plant and Food Sciences, Section of Plant Pathology, University of Bari Aldo Moro, Bari, Italy
| | - Rita M. De Miccolis Angelini
- Department of Soil, Plant and Food Sciences, Section of Plant Pathology, University of Bari Aldo Moro, Bari, Italy
| | - Stefania Pollastro
- Department of Soil, Plant and Food Sciences, Section of Plant Pathology, University of Bari Aldo Moro, Bari, Italy
| | - Francesco Faretra
- Department of Soil, Plant and Food Sciences, Section of Plant Pathology, University of Bari Aldo Moro, Bari, Italy
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16
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Soto JB, Ruiz MJ, Manyes L, Juan-García A. Blood, breast milk and urine: potential biomarkers of exposure and estimated daily intake of ochratoxin A: a review. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2015; 33:313-28. [PMID: 26565760 DOI: 10.1080/19440049.2015.1118160] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
The purposes of this review are to study potential biomarkers of exposure for ochratoxin A (OTA) in biological fluids (blood, urine and breast milk) for the period 2005-14, calculate the estimated daily intake (EDI) of OTA by using database consumption for the Spanish population, and, finally, to correlate OTA levels detected in blood and EDI values calculated from food products. The values of OTA detected in potential biomarkers of exposure for blood, breast milk and urine ranged from 0.15 to 18.0, from 0.002 to 13.1, and from 0.013 to 0.2 ng ml(-1), respectively. The calculated EDI for OTA in plasma ranged from 0.15 to 26 ng kg(-1) bw day(-1), higher than that obtained in urine (0.017-0.4 ng kg(-1) bw day(-1)). All these values are correlated with the range of EDI for OTA calculated from food products: 0.0001-25.2 ng kg(-1) bw day(-1).
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Affiliation(s)
| | - María-José Ruiz
- b Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy , University of Valencia , Valencia , Spain
| | - Lara Manyes
- b Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy , University of Valencia , Valencia , Spain
| | - Ana Juan-García
- b Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy , University of Valencia , Valencia , Spain
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17
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Ostry V, Malir F, Dofkova M, Skarkova J, Pfohl-Leszkowicz A, Ruprich J. Ochratoxin A Dietary Exposure of Ten Population Groups in the Czech Republic: Comparison with Data over the World. Toxins (Basel) 2015; 7:3608-35. [PMID: 26378578 PMCID: PMC4591665 DOI: 10.3390/toxins7093608] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2015] [Revised: 08/31/2015] [Accepted: 09/02/2015] [Indexed: 12/04/2022] Open
Abstract
Ochratoxin A is a nephrotoxic and renal carcinogenic mycotoxin and is a common contaminant of various food commodities. Eighty six kinds of foodstuffs (1032 food samples) were collected in 2011–2013. High-performance liquid chromatography with fluorescence detection was used for ochratoxin A determination. Limit of quantification of the method varied between 0.01–0.2 μg/kg depending on the food matrices. The most exposed population is children aged 4–6 years old. Globally for this group, the maximum ochratoxin A dietary exposure for “average consumer” was estimated at 3.3 ng/kg bw/day (lower bound, considering the analytical values below the limit of quantification as 0) and 3.9 ng/kg bw/day (middle bound, considering the analytical values below the limit of quantification as 1/2 limit of quantification). Important sources of exposure for this latter group include grain-based products, confectionery, meat products and fruit juice. The dietary intake for “high consumers” in the group 4–6 years old was estimated from grains and grain-based products at 19.8 ng/kg bw/day (middle bound), from tea at 12.0 ng/kg bw/day (middle bound) and from confectionery at 6.5 ng/kg bw/day (middle bound). For men aged 18–59 years old beer was the main contributor with an intake of 2.60 ng/kg bw/day (“high consumers”, middle bound). Tea and grain-based products were identified to be the main contributors for dietary exposure in women aged 18–59 years old. Coffee and wine were identified as a higher contributor of the OTA intake in the population group of women aged 18–59 years old compared to the other population groups.
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Affiliation(s)
- Vladimir Ostry
- National Reference Center for Microfungi and Mycotoxins in Food Chains, Center of Health, Nutrition and Food in Brno, National Institute of Public Health in Prague, 61242 Brno, Czech Republic.
| | - Frantisek Malir
- Department of Biology, Faculty of Science, University of Hradec Kralove, 50003 Hradec Kralove, Czech Republic.
| | - Marcela Dofkova
- National Reference Center for Microfungi and Mycotoxins in Food Chains, Center of Health, Nutrition and Food in Brno, National Institute of Public Health in Prague, 61242 Brno, Czech Republic.
| | - Jarmila Skarkova
- National Reference Center for Microfungi and Mycotoxins in Food Chains, Center of Health, Nutrition and Food in Brno, National Institute of Public Health in Prague, 61242 Brno, Czech Republic.
| | - Annie Pfohl-Leszkowicz
- Department Bioprocess & Microbial Systems, Laboratory Chemical Engineering, INP/ENSA Toulouse, University of Toulouse, UMR 5503 CNRS/INPT/UPS, 31320 Auzeville-Tolosane, France.
| | - Jiri Ruprich
- National Reference Center for Microfungi and Mycotoxins in Food Chains, Center of Health, Nutrition and Food in Brno, National Institute of Public Health in Prague, 61242 Brno, Czech Republic.
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18
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19
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Kumar SN, Bastia B, Telang AG, Singh KP, Singh R, Jain AK. Combined toxicity of endosulfan and ochratoxin-A in rats: histopathological changes. ACTA ACUST UNITED AC 2015. [DOI: 10.7243/2055-091x-2-22] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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20
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Sultan Y, Magan N, Medina A. Comparison of five different C18 HPLC analytical columns for the analysis of ochratoxin A in different matrices. J Chromatogr B Analyt Technol Biomed Life Sci 2014; 971:89-93. [DOI: 10.1016/j.jchromb.2014.09.016] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2014] [Revised: 09/08/2014] [Accepted: 09/11/2014] [Indexed: 11/29/2022]
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21
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Bellver Soto J, Fernández-Franzón M, Ruiz MJ, Juan-García A. Presence of ochratoxin A (OTA) mycotoxin in alcoholic drinks from southern European countries: wine and beer. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:7643-7651. [PMID: 25039256 DOI: 10.1021/jf501737h] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The main filamentous fungi producers of mycotoxins are Aspergillus spp., Penicillium spp., and Fusarium spp. Their effect can provoke a broad range of toxic properties including carcinogenicity and neurotoxicity, as well as reproductive and developmental toxicities. Ochratoxin A (OTA) is produced by Aspergillus and Penicillium spp. The purpose of this review was to evaluate the risk assessment of OTA in alcoholic drinks (beer and wine) by compiling the results obtained from studies and reviews related to the presence of OTA in these two drinks from southern European countries in the period 2005-2013 and comparing those results with the legislation available in the European Union.
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22
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Chiva-Blanch G, Arranz S, Lamuela-Raventos RM, Estruch R. Effects of wine, alcohol and polyphenols on cardiovascular disease risk factors: evidences from human studies. Alcohol Alcohol 2013; 48:270-7. [PMID: 23408240 DOI: 10.1093/alcalc/agt007] [Citation(s) in RCA: 158] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022] Open
Abstract
AIMS The aim of this review was to focus on the knowledge of the cardiovascular benefits of moderate alcohol consumption, as well as to analyze the effects of the different types of alcoholic beverages. METHODS Systematic revision of human clinical studies and meta-analyses related to moderate alcohol consumption and cardiovascular disease (CVD) from 2000 to 2012. RESULTS Heavy or binge alcohol consumption unquestionably leads to increased morbidity and mortality. Nevertheless, moderate alcohol consumption, especially alcoholic beverages rich in polyphenols, such as wine and beer, seems to confer cardiovascular protective effects in patients with documented CVD and even in healthy subjects. CONCLUSIONS In conclusion, wine and beer (but especially red wine) seem to confer greater cardiovascular protection than spirits because of their polyphenolic content. However, caution should be taken when making recommendations related to alcohol consumption.
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Affiliation(s)
- Gemma Chiva-Blanch
- Department of Internal Medicine, Hospital Clínic, Institut d’Investigacions Biomèdiques August Pi i Sunyer IDIBAPS, University of Barcelona, 08036 Barcelona, Spain
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23
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Kuzdraliński A, Solarska E, Muszyńska M. Deoxynivalenol and zearalenone occurence in beers analysed by an enzyme-linked immunosorbent assay method. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.06.003] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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24
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Lasram S, Oueslati S, Chebil S, Mliki A, Ghorbel A. Occurrence of ochratoxin A in domestic beers and wines from Tunisia by immunoaffinity clean-up and liquid chromatography. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2012; 6:1-5. [PMID: 24786617 DOI: 10.1080/19393210.2012.716453] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Abstract
A survey on the occurrence of ochratoxin A (OTA) in wines and beers produced in Tunisia was carried out. Wines and beers were analysed using immunoaffinity column clean-up and high-performance liquid chromatography coupled to a fluorometric detector. OTA was detected in 29 wine samples, with an incidence of contamination of 85%. The OTA levels ranged between 0.09 and 1.5 µg/L. Neither of the studied samples showed levels above the European regulatory limit (2 µg/L). OTA was detected in 17 beer samples with an incidence of contamination of 45%. The OTA levels ranged between 0.04 and 0.35 µg/L. The OTA dietary intake by the consumption of wine and beer may be considered as negligible. The obtained results showed high incidence of OTA in Tunisian wines and beers; however, there are no toxicological risks for Tunisian consumers through their consumption of such processed products using cereals and grapes.
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Affiliation(s)
- S Lasram
- a Laboratory of Molecular Physiology of Plants , Center of Biotechnology of Borj-Cedria , Hammam-Lif , Tunisia
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25
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Morsy FA, el Din AAG, Farrag ARH, Badawi MA, Shaffie NM. Ochratoxin A Toxic Effect on Rat Kidneys and the Potential Protective Effect of Ginseng: Histopathologic, Histochemical, and Image Analysis Morphometric Studies. ACTA ACUST UNITED AC 2012. [DOI: 10.3889/mjms.1857-5773.2012.0195] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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26
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Coronel M, Marín S, Cano-Sancho G, Ramos A, Sanchis V. Exposure assessment to ochratoxin A in Catalonia (Spain) based on the consumption of cereals, nuts, coffee, wine, and beer. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2012; 29:979-93. [DOI: 10.1080/19440049.2012.660708] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- M.B. Coronel
- a Food Technology Department , UTPV-XaRTA-CRA, University of Lleida , Rovira Roure 191 , E-25198 Lleida , Spain
| | - S. Marín
- a Food Technology Department , UTPV-XaRTA-CRA, University of Lleida , Rovira Roure 191 , E-25198 Lleida , Spain
| | - G. Cano-Sancho
- a Food Technology Department , UTPV-XaRTA-CRA, University of Lleida , Rovira Roure 191 , E-25198 Lleida , Spain
| | - A.J. Ramos
- a Food Technology Department , UTPV-XaRTA-CRA, University of Lleida , Rovira Roure 191 , E-25198 Lleida , Spain
| | - V. Sanchis
- a Food Technology Department , UTPV-XaRTA-CRA, University of Lleida , Rovira Roure 191 , E-25198 Lleida , Spain
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27
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Bertuzzi T, Rastelli S, Mulazzi A, Donadini G, Pietri A. Mycotoxin occurrence in beer produced in several European countries. Food Control 2011. [DOI: 10.1016/j.foodcont.2011.06.002] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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28
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Aflatoxins and ochratoxin A in stored barley grain in Spain and impact of PCR-based strategies to assess the occurrence of aflatoxigenic and ochratoxigenic Aspergillus spp. Int J Food Microbiol 2011; 149:118-26. [DOI: 10.1016/j.ijfoodmicro.2011.06.006] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2011] [Revised: 05/28/2011] [Accepted: 06/15/2011] [Indexed: 11/17/2022]
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29
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WANG XICHUN, ZHANG HAIBIN, LIU HAIMING, HE CHENGHUA, ZHANG AIHUA, MA JINRONG, MA YANNA, WU WENDA, ZHENG HAO. AN IMMUNOARRAY FOR THE SIMULTANEOUS DETECTION OF TWO MYCOTOXINS, OCHRATOXIN A AND FUMONISIN B1. J Food Saf 2011. [DOI: 10.1111/j.1745-4565.2011.00314.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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30
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Mateo EM, Valle-Algarra FM, Mateo-Castro R, Jimenez M. Impact of non-selective fungicides on the growth and production of ochratoxin A by Aspergillus ochraceus and A. carbonarius in barley-based medium. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2011; 28:86-97. [PMID: 21128138 DOI: 10.1080/19440049.2010.529621] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
The aim of this study was to assess the influence of the non-selective fungicides mancozeb, copper oxychloride, and sulfur on the growth and capability for producing ochratoxin A (OTA) of ochratoxigenic isolates of Aspergillus carbonarius and A. ochraceus in barley-based medium. Lag phases and growth rates were determined for each fungicide at different doses, at 15°C and 25°C and at 0.97 a(w). Mancozeb at 40 mg l(-1 )inhibited fungal growth and provided lag phases >24 days at 10-20 mg l(-1) and 15°C. OTA was observed only at 25°C and doses <10 mg l(-1). At 15°C, copper oxychloride proved inhibitory at 800 mg l(-1), while at 25°C growth was not delayed and only high doses decreased OTA levels. Sulfur was inhibitory or provided large lag phases at 5-8 g l(-1) (at 15°C) while at 25°C growth took place even at 8 g l(-1), although OTA levels were low or undetectable. The antifungal activity decreased in the order mancozeb > copper oxychloride > sulfur, and was lower at 25°C than at 15°C. OTA accumulation was affected by the type of fungicide, dose, temperature and time. The efficacy of these fungicides on the growth of A. carbonarius and A. ochraceus and OTA production in barley-based medium is assessed for the first time.
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Affiliation(s)
- Eva M Mateo
- Dep. de Microbiologia y Ecologia, Universitat de Valencia, E-46100 Burjassot, Valencia, Spain
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31
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Astoreca AL, Magnoli CE, Dalcero AM. Ecophysiology of Aspergillus section nigri species potential ochratoxin a producers. Toxins (Basel) 2010; 2:2593-605. [PMID: 22069566 PMCID: PMC3153178 DOI: 10.3390/toxins2112593] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2010] [Revised: 09/28/2010] [Accepted: 10/26/2010] [Indexed: 11/25/2022] Open
Abstract
After aflatoxins, ochratoxin A (OTA) is the most studied mycotoxin due to the toxicological significance in human and animal diets. OTA presence has been extensively reported worldwide in the last decade in several agricultural products. The main OTA producer in tropical and temperate climates is Aspergillus carbonarius followed by species belonging to A. niger aggregate. Currently, many scientists worldwide have studied the influence of water activity and temperature for growth and biosynthesis of OTA by these species on synthetic media. This article reviews ecophysiological studies of Aspergillus section Nigri strains on synthetic media and natural substrates. The results of these investigations suggest that significant amounts of OTA can be produced in only five days and that the use of different storage practices, such as a(W) and temperature levels below 0.930 and 15 °C, respectively, allow controlling fungal contamination and minimizing the OTA production in several products as peanuts, corn, dried grapes and derived products for human consumption.
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Affiliation(s)
- Andrea L Astoreca
- Departamento de Microbiología e Inmunología, Facultad de Ciencias Exactas, Físico-Químicas y Naturales, Universidad Nacional de Río Cuarto, Córdoba, Argentina.
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32
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Al-Hazmi N. Determination of Patulin and Ochratoxin A using HPLC in apple juice samples in Saudi Arabia. Saudi J Biol Sci 2010; 17:353-359. [PMID: 30323713 PMCID: PMC6181151 DOI: 10.1016/j.sjbs.2010.06.006] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2010] [Revised: 06/17/2010] [Accepted: 06/21/2010] [Indexed: 10/31/2022] Open
Abstract
Although, Patulin and Ochratoxin are produced by the same genera of molds, however, Patulin was the most extensively studied mycotoxins in apple juice and no reports have explored the presence of Ochratoxin A in the apple juice. Therefore, the objective of this study was to explore the presence of Patulin and Ochratoxin A in apple juice in Saudi Arabian market of Jeddah. Potato dextrose agar(PDA) was used to detect fungal contamination. Patulin was determined using HPLC equipped with a UV detector set at 276 nm. Also, HPLC with fluorescence detector was set at 333 and 420 nm as excitation and emission wavelength, respectively,was used for Ochratoxin A separation. All samples of apple juice were free from fungi and yeasts. The Patulin (PAT) was detected in only one type out of 17 types (5.88%) with a concentration of 152.5 ppb, (305%) increased compared with the maximum permitted level (50 ppb). However the occurrence of Ochratoxin A (OTA) in apple juice samples was discovered in 5 types out of 17 types (29.41%). The concentration of OTA ranged from 100 to 200 ppb reaching 5-10-folds compared with the permissible limits (20 ppb).
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Affiliation(s)
- N.A. Al-Hazmi
- King Abdulaziz University, Faculty of Education, Science Dept., P.O. BOX 51972, Jeddah 21553, Saudi Arabia
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33
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Medina Á, Mateo E, Roig R, Blanquer A, Jiménez M. Ochratoxin A levels in the plasma of healthy blood donors from Valencia and estimation of exposure degree: comparison with previous national Spanish data. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2010; 27:1273-84. [DOI: 10.1080/19440049.2010.487876] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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34
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Effect of ethanol on the ability of Oenococcus oeni to remove ochratoxin A in synthetic wine-like media. Food Control 2010. [DOI: 10.1016/j.foodcont.2009.12.015] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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35
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Ochratoxin A and β2-microglobulin in BEN patients and controls. Toxins (Basel) 2010; 2:780-92. [PMID: 22069610 PMCID: PMC3153209 DOI: 10.3390/toxins2040780] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2010] [Revised: 04/14/2010] [Accepted: 04/19/2010] [Indexed: 12/02/2022] Open
Abstract
Ochratoxin A (OTA) is a mycotoxin naturally occurring in different foods. OTA is arguably a risk factor for Balkan endemic nephropathy (BEN). The aims of this study are to (1) test the OTA-BEN association in BEN-groups and controls and (2) determine whether urine β2-microglobulin, a marker of impaired ability of the kidneys to re-absorb, is related to OTA. BEN patients had significantly higher OTA serum levels. Within the offspring, OTA was significantly related to higher β2-microglobulin excretion. OTA (2005/2006) was related to a higher incidence of BEN after 2008, providing further evidence that OTA is a risk factor for BEN.
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36
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Mateo EM, Medina Á, Mateo F, Valle-Algarra FM, Pardo I, Jiménez M. Ochratoxin A removal in synthetic media by living and heat-inactivated cells of Oenococcus oeni isolated from wines. Food Control 2010. [DOI: 10.1016/j.foodcont.2009.03.012] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Lai W, Fung DY, Yang X, Renrong L, Xiong Y. Development of a colloidal gold strip for rapid detection of ochratoxin A with mimotope peptide. Food Control 2009. [DOI: 10.1016/j.foodcont.2008.10.007] [Citation(s) in RCA: 67] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Valle-Algarra F, Mateo E, Medina Á, Mateo F, Gimeno-Adelantado J, Jiménez M. Changes in ochratoxin A and type B trichothecenes contained in wheat flour during dough fermentation and bread-baking. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2009; 26:896-906. [DOI: 10.1080/02652030902788938] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Ochratoxin A in cereal-derived products in Turkey: Occurrence and exposure assessment. Food Chem Toxicol 2009; 47:348-52. [DOI: 10.1016/j.fct.2008.11.019] [Citation(s) in RCA: 67] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2008] [Revised: 10/28/2008] [Accepted: 11/13/2008] [Indexed: 11/20/2022]
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An overview of conventional and emerging analytical methods for the determination of mycotoxins. Int J Mol Sci 2009; 10:62-115. [PMID: 19333436 PMCID: PMC2662450 DOI: 10.3390/ijms10010062] [Citation(s) in RCA: 114] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2008] [Revised: 11/24/2008] [Accepted: 01/01/2009] [Indexed: 11/16/2022] Open
Abstract
Mycotoxins are a group of compounds produced by various fungi and excreted into the matrices on which they grow, often food intended for human consumption or animal feed. The high toxicity and carcinogenicity of these compounds and their ability to cause various pathological conditions has led to widespread screening of foods and feeds potentially polluted with them. Maximum permissible levels in different matrices have also been established for some toxins. As these are quite low, analytical methods for determination of mycotoxins have to be both sensitive and specific. In addition, an appropriate sample preparation and pre-concentration method is needed to isolate analytes from rather complicated samples. In this article, an overview of methods for analysis and sample preparation published in the last ten years is given for the most often encountered mycotoxins in different samples, mainly in food. Special emphasis is on liquid chromatography with fluorescence and mass spectrometric detection, while in the field of sample preparation various solid-phase extraction approaches are discussed. However, an overview of other analytical and sample preparation methods less often used is also given. Finally, different matrices where mycotoxins have to be determined are discussed with the emphasis on their specific characteristics important for the analysis (human food and beverages, animal feed, biological samples, environmental samples). Various issues important for accurate qualitative and quantitative analyses are critically discussed: sampling and choice of representative sample, sample preparation and possible bias associated with it, specificity of the analytical method and critical evaluation of results.
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Astoreca A, Magnoli C, Barberis C, Chiacchiera SM, Combina M, Dalcero A. Ochratoxin A production in relation to ecophysiological factors by Aspergillus section Nigri strains isolated from different substrates in Argentina. THE SCIENCE OF THE TOTAL ENVIRONMENT 2007; 388:16-23. [PMID: 17920659 DOI: 10.1016/j.scitotenv.2007.07.028] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/30/2007] [Revised: 07/13/2007] [Accepted: 07/19/2007] [Indexed: 05/25/2023]
Abstract
Contamination of foodstuff with mycotoxins such as ochratoxins is a major matter of concern for human and animal health. In Aspergillus species, ochratoxin synthesis depends on several environmental factors. The aims of this work were to evaluate the effect of water activity (0.995-0.85), temperature (15, 25 and 30 degrees C), incubation time (7, 14 and 21 days) and their interactions on OTA production on peanut, maize kernels, dried grapes and coffee beans meal extract agar medium by eight strains of Aspergillus section Nigri isolated from human food in Argentina. The optimum temperature for OTA production was 25 or 30 degrees C depending on the strains assayed, in most cases the highest OTA levels were achieved after 7 days of incubation, whereas this situation occurred at 15 degrees C after 14 days of incubation for only one strain. The maximum OTA level was obtained at earlier growth states when incubation temperature increased. In general, OTA concentration increased as water activity (a(W)) increased with no significant production at 0.85-0.91 a(W) under all temperature levels tested. Production occurred over a range of temperatures (15-30 degrees C) with optimum production at 30 degrees C depending on a(W) assayed. The knowledge of Aspergillus section Nigri ecophysiology is critical in the development and prediction of the risk models of raw material and final product contamination by these species under fluctuating and interacting environmental parameters.
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Affiliation(s)
- A Astoreca
- Departamento de Microbiología e Inmunología, Facultad de Ciencias Exactas, Físico-Químicas y Naturales, Universidad Nacional de Río Cuarto, Río Cuarto, Córdoba, Argentina.
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Goryacheva IY, Basova EY, Van Peteghem C, Eremin SA, Pussemier L, Motte JC, De Saeger S. Novel gel-based rapid test for non-instrumental detection of ochratoxin A in beer. Anal Bioanal Chem 2007; 390:723-7. [DOI: 10.1007/s00216-007-1713-1] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2007] [Revised: 10/15/2007] [Accepted: 10/18/2007] [Indexed: 11/28/2022]
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Mateo R, Medina Á, Mateo EM, Mateo F, Jiménez M. An overview of ochratoxin A in beer and wine. Int J Food Microbiol 2007; 119:79-83. [DOI: 10.1016/j.ijfoodmicro.2007.07.029] [Citation(s) in RCA: 105] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Varelis P, Leong SLL, Hocking A, Giannikopoulos G. Quantitative analysis of ochratoxin A in wine and beer using solid phase extraction and high performance liquid chromatography-fluorescence detection. ACTA ACUST UNITED AC 2007; 23:1308-15. [PMID: 17118874 DOI: 10.1080/02652030600838258] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
A reliable and accurate method is described for the quantitative analysis of ochratoxin A (OTA) in wine and beer. The method involves the use of disposable non-polar polymeric and aminopropyl solid-phase extraction cartridges to isolate the mycotoxin from alcoholic beverages. Extracts were subsequently analysed using reverse-phase high-performance liquid chromatography-fluorescence detection with post column ammoniation to improve the limit of detection. The precision of the method determined at three levels in both wine and beer was less than 5% (RSD). Standard addition studies in both wine and beer showed that the recovery of OTA varied between 90 and 106% over a concentration range of 0.016-1.284 microg l-1. The detection and quantification limits were shown to be better than 0.004 (S/N = 3) and 0.016 microg l-1 (S/N = 10) for both beer and wine.
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Affiliation(s)
- Peter Varelis
- A Joint Venture Between CSIRO and the Victorian Government, Food Science Australia, PO Box 52, North Ryde, NSW 1670, Australia.
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Medina A, Valle-Algarra FM, Gimeno-Adelantado JV, Mateo R, Mateo F, Jiménez M. New method for determination of ochratoxin A in beer using zinc acetate and solid-phase extraction silica cartridges. J Chromatogr A 2006; 1121:178-83. [PMID: 16696993 DOI: 10.1016/j.chroma.2006.04.034] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2005] [Revised: 04/04/2006] [Accepted: 04/06/2006] [Indexed: 10/24/2022]
Abstract
A new method for the determination of ochratoxin A (OTA) in beer has been developed. The new method has been compared with a reference method currently accepted as AOAC official first action. The limits of detection and quantification of the proposed method were 0.0008 and 0.0025 ng/ml, respectively, while they were 0.0025 and 0.0075 ng/ml, respectively, in the AOAC method used as reference. The recovery levels in the 0.025-0.40 ng OTA/ml spiking range for the proposed and the reference methods were 80.6-87.6% and 78.2-83.8%, respectively. The relative standard deviations of recoveries were 2.6-7.5% for the proposed method and 0.7-6.1% for the reference method. Passing and Bablok regression analysis of recovery data obtained by the proposed method versus data obtained by the reference method on an OTA-spiked beer sample showed good correlation (r2 = 0.9993), while the slope and intercept were 1.049 and -0.0013, respectively. The advantage of the proposed method is the low cost of the materials used in sample preparation because expensive immunoaffinity columns are not needed to clean-up samples while it maintains or even increases the good performance of the reference method. The proposed method was applied to 69 beer samples from different geographic origins (national and imported) but purchased in the Spanish market. They were found to be contaminated with OTA in the range from 0.008 to 0.498 ng/ml (average: 0.070 ng/ml). Five samples surpassed the limit recommended by the European Union (0.2 ng OTA/g).
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Affiliation(s)
- Angel Medina
- Departamento de Microbiologia y Ecologia, Facultad de Biología, Universitat de València, Dr. Moliner 50, E-46100 Burjassot, Valencia, Spain
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Medina A, Valle-Algarra FM, Mateo R, Gimeno-Adelantado JV, Mateo F, Jiménez M. Survey of the mycobiota of Spanish malting barley and evaluation of the mycotoxin producing potential of species of Alternaria, Aspergillus and Fusarium. Int J Food Microbiol 2006; 108:196-203. [PMID: 16443299 DOI: 10.1016/j.ijfoodmicro.2005.12.003] [Citation(s) in RCA: 58] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2005] [Revised: 11/16/2005] [Accepted: 12/02/2005] [Indexed: 10/25/2022]
Abstract
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 Penicillium, were randomly selected and incubated on culture media known to be appropriate for production of mycotoxins. Alternariol and alternariol monomethyl ether were produced by 26.7% of Alternaria spp. isolates (all belonged to Alternaria alternata). All tested isolates of F. verticillioides produced fumonisin B(1) (FB(1)) and 61.3% of them produced fumonisin B(2) (FB(2)), whereas FB(1) was synthesized by 83.3% and FB(2) by 77.8% of F. proliferatum isolates. Twenty percent of the isolates of the Aspergillus flavus/A. parasiticus group had the capability to produce aflatoxin B(1) and aflatoxin B(2). Thirty out of 34 isolates of F. graminearum produced deoxynivalenol and zearalenone whereas the other 4 isolates produced nivalenol. Ochratoxin A was detected in 75% and 15% of isolates of Aspergillus section Nigri and A. ochraceus, respectively. This is the first survey carried out in Spain on the toxigenic mycobiota contaminating malting barley in breweries and the mycotoxin producing capacity of several species. The information obtained is useful for assessing the risk of mycotoxins in beer.
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Affiliation(s)
- Angel Medina
- Dpto. de Microbiología y Ecologia, Universidad de Valencia, Dr. Moliner 50, E-46100, Burjassot, Valencia, Spain
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Aresta A, Palmisano F, Vatinno R, Zambonin CG. Ochratoxin a determination in beer by solid-phase microextraction coupled to liquid chromatography with fluorescence detection: a fast and sensitive method for assessment of noncompliance to legal limits. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:1594-8. [PMID: 16506806 DOI: 10.1021/jf052666o] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/06/2023]
Abstract
A solid-phase microextraction-liquid chromatography-fluorescence detection (SPME-LC-FD) method for the determination of ochratoxin A (OTA) in commercial beer samples was developed for the first time using a 60 microm thick poly(dimethylsiloxane)/divinylbenzene (PDMS/DVB) fiber. The procedure required a very simple sample pretreatment, an isocratic elution, and provides a selective extraction. All of the factors influencing fiber adsorption (extraction time, temperature, pH, and salt addition) and desorption of the analyte (desorption and injection time and desorption solvent mixture composition) have been investigated. The linear range investigated in beer was 0.03-2 ng/mL; within-day and between-days relative standard deviation in beer were 4.3 and 5.9%, respectively. The limit of quantification in spiked beer was 53 pg mL(-)(1), well below all European regulatory levels.
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48
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Cho YJ, Lee DH, Kim DO, Min WK, Bong KT, Lee GG, Seo JH. Production of a monoclonal antibody against ochratoxin A and its application to immunochromatographic assay. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:8447-51. [PMID: 16248536 DOI: 10.1021/jf051681q] [Citation(s) in RCA: 63] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
A monoclonal antibody (Mab) against ochratoxin A (OTA) was produced from the hybridoma cell line C7G25, which was established by the fusion of Sp2/0-Ag14 myeloma cells with spleen cells isolated from a BALB/c mouse immunized with the OTA-bovine serum albumin conjugate. This Mab belongs to the IgG(2a) heavy-chain subclass with a kappa-type light chain. The level of 50% inhibition concentration was 1.20 ng/mL in a competitive direct enzyme-linked immunosorbent assay (cdELISA), and the detection limit was 0.12 ng/mL. This antibody is specific for OTA but also shows cross-reactivity with ochratoxin B (31.7%) in a cdELISA. On the basis of the sandwich format using the produced Mab against OTA, a rapid immunochromatographic assay was developed to efficiently detect OTA. This method was able to detect up to 500 ng/mL of OTA in <10 min.
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Affiliation(s)
- Young-Jin Cho
- School of Agricultural Biotechnology and Center for Agricultural Biomaterials, Seoul National University, Seoul 151-742, Korea
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