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Pérez-Lucas G, Navarro G, Navarro S. Understanding How Chemical Pollutants Arise and Evolve in the Brewing Supply Chain: A Scoping Review. Foods 2024; 13:1709. [PMID: 38890939 PMCID: PMC11171931 DOI: 10.3390/foods13111709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2024] [Revised: 05/24/2024] [Accepted: 05/27/2024] [Indexed: 06/20/2024] Open
Abstract
In this study, a critical review was carried out using the Web of ScienceTM Core Collection database to analyse the scientific literature published to date to identify lines of research and future perspectives on the presence of chemical pollutants in beer brewing. Beer is one of the world's most popular drinks and the most consumed alcoholic beverage. However, a widespread challenge with potential implications for human and animal health is the presence of physical, chemical, and/or microbiological contaminants in beer. Biogenic amines, heavy metals, mycotoxins, nitrosamines, pesticides, acrylamide, phthalates, bisphenols, microplastics, and, to a lesser extent, hydrocarbons (aliphatic chlorinated and polycyclic aromatic), carbonyls, furan-derivatives, polychlorinated biphenyls, and trihalomethanes are the main chemical pollutants found during the beer brewing process. Pollution sources include raw materials, technological process steps, the brewery environment, and packaging materials. Different chemical pollutants have been found during the beer brewing process, from barley to beer. Brewing steps such as steeping, kilning, mashing, boiling, fermentation, and clarification are critical in reducing the levels of many of these pollutants. As a result, their residual levels are usually below the maximum levels allowed by international regulations. Therefore, this work was aimed at assessing how chemical pollutants appear and evolve in the brewing process, according to research developed in the last few decades.
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Affiliation(s)
| | | | - Simón Navarro
- Department of Agricultural Chemistry, Geology and Pedology, School of Chemistry, University of Murcia, Campus Universitario de Espinardo, E-30100 Murcia, Spain; (G.P.-L.); (G.N.)
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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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de Oliveira Garcia S, Sibaja KVM, Nogueira WV, Feltrin ACP, Pinheiro DFA, Cerqueira MBR, Badiale Furlong E, Garda-Buffon J. Peroxidase as a simultaneous degradation agent of ochratoxin A and zearalenone applied to model solution and beer. Food Res Int 2020; 131:109039. [PMID: 32247492 DOI: 10.1016/j.foodres.2020.109039] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2019] [Revised: 01/12/2020] [Accepted: 01/26/2020] [Indexed: 12/16/2022]
Abstract
The aim of this study was to evaluate the action of the commercial peroxidase (POD) enzyme (Armoracia rusticana) on the simultaneous degradation of ochratoxin A (OTA) and zearalenone (ZEA) in model solution and beer. For this purpose, the reaction parameters for POD action were optimized, POD application in the degradation of mycotoxins in model solution and beer was evaluated and the kinetic parameters of POD were defined (Michaelis-Menten constant - KM and maximal velocity - Vmax). In the reaction conditions (pH 7, ionic strength of 25 mM, incubation at 30 °C, addition of 26 mM H2O2 and 1 mM potassium ion), POD (0.6 U mL-1) presented the maximum activity for simultaneous degradation of OTA and ZEA of 27.0 and 64.9%, respectively, in model solution after 360 min. The application of POD in beer resulted in the simultaneous degradation of OTA and ZEA of 4.8 and 10.9%, respectively. The kinetic parameters KM and Vmax for degradation of OTA and ZEA were 50 and 10,710 nM and 0.168 and 72 nM min-1, respectively. Therefore, POD can be a promising alternative to mitigate the contamination of OTA and ZEA in model solution and beer, minimizing their effects in humans.
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Affiliation(s)
- Sabrina de Oliveira Garcia
- Post Graduate Program in Engineering and Science of Food, School of Chemistry and Food, Laboratory of Food Science and Mycotoxins, Federal University of Rio Grande (FURG), Av. Itália, km 8, Carreiros, Rio Grande, RS CEP 96203-900, Brazil
| | - Karen Vanessa Marimón Sibaja
- Post Graduate Program in Engineering and Science of Food, School of Chemistry and Food, Laboratory of Food Science and Mycotoxins, Federal University of Rio Grande (FURG), Av. Itália, km 8, Carreiros, Rio Grande, RS CEP 96203-900, Brazil
| | - Wesclen Vilar Nogueira
- Post Graduate Program in Engineering and Science of Food, School of Chemistry and Food, Laboratory of Food Science and Mycotoxins, Federal University of Rio Grande (FURG), Av. Itália, km 8, Carreiros, Rio Grande, RS CEP 96203-900, Brazil
| | - Ana Carla Penteado Feltrin
- Post Graduate Program in Engineering and Science of Food, School of Chemistry and Food, Laboratory of Food Science and Mycotoxins, Federal University of Rio Grande (FURG), Av. Itália, km 8, Carreiros, Rio Grande, RS CEP 96203-900, Brazil
| | - Diean Fabiano Alvares Pinheiro
- Post Graduate Program in Engineering and Science of Food, School of Chemistry and Food, Laboratory of Food Science and Mycotoxins, Federal University of Rio Grande (FURG), Av. Itália, km 8, Carreiros, Rio Grande, RS CEP 96203-900, Brazil
| | - Maristela Barnes Rodrigues Cerqueira
- Post Graduate Program in Engineering and Science of Food, School of Chemistry and Food, Laboratory of Food Science and Mycotoxins, Federal University of Rio Grande (FURG), Av. Itália, km 8, Carreiros, Rio Grande, RS CEP 96203-900, Brazil
| | - Eliana Badiale Furlong
- Post Graduate Program in Engineering and Science of Food, School of Chemistry and Food, Laboratory of Food Science and Mycotoxins, Federal University of Rio Grande (FURG), Av. Itália, km 8, Carreiros, Rio Grande, RS CEP 96203-900, Brazil.
| | - Jaqueline Garda-Buffon
- Post Graduate Program in Engineering and Science of Food, School of Chemistry and Food, Laboratory of Food Science and Mycotoxins, Federal University of Rio Grande (FURG), Av. Itália, km 8, Carreiros, Rio Grande, RS CEP 96203-900, Brazil.
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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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Kolakowski B, O'Rourke SM, Bietlot HP, Kurz K, Aweryn B. Ochratoxin A Concentrations in a Variety of Grain-Based and Non-Grain-Based Foods on the Canadian Retail Market from 2009 to 2014. J Food Prot 2016; 79:2143-2159. [PMID: 28221957 DOI: 10.4315/0362-028x.jfp-16-051] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The extent of ochratoxin A (OTA) contamination of domestically produced foods sold across Canada was determined from 2009 to 2014 with sampling and testing occurring each fiscal year. Cereal-based, fruit-based, and soy-based food samples (n = 6,857) were analyzed. Almost half of the samples (3,200; 47%) did not contain detectable concentrations of OTA. The remaining 3,657 samples contained OTA at 0.040 to 631 ng/g. Wheat, oats, milled products of other grains (such as rye and buckwheat), and to a lesser extent corn products and their derived foods were the most significant potential sources of OTA exposure for the Canadian population. Wine, grape juice, soy products, beer, dairy-based infant formula, and licorice candy were not significant contributors to OTA consumption. Spices had the highest OTA concentrations; but because so little is ingested, these foods are not considered to be a significant source of OTA. In contrast, infant formulas and cereals can be important dietary sources of OTA. Infant cereals containing oats and infant formulas containing soy had detectable concentrations of OTA, some of which exceeded the proposed Canadian guidelines. The prevalence and concentrations of OTA in major crops (wheat, corn, and oats) varied widely across years. Because these foods were purchased at retail stores, no information was available on the OTA concentrations in the raw materials, the storage conditions before purchase of the samples, or the origin of the ingredients (may include blends of raw materials from different years and/or different geographical regions of Canada); therefore, impact of these factors could not be assessed. Overall, 2.3% of the samples exceeded the proposed Canadian OTA regulatory limits and 2.7% exceeded the current European Union (EU) OTA regulatory limits. These results are consistent with a Health Canada exposure assessment published in 2010, despite the inclusion of a wider range of products and confirm the safety of foods widely available across Canada.
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Affiliation(s)
- Beata Kolakowski
- Canadian Food Inspection Agency, 1400 Merivale Road, Ottawa, Ontario, Canada K1A 0Y9
| | - Sarah M O'Rourke
- Canadian Food Inspection Agency, 1400 Merivale Road, Ottawa, Ontario, Canada K1A 0Y9
| | - Henri P Bietlot
- Canadian Food Inspection Agency, 1400 Merivale Road, Ottawa, Ontario, Canada K1A 0Y9
| | - Karl Kurz
- Canadian Food Inspection Agency, 1400 Merivale Road, Ottawa, Ontario, Canada K1A 0Y9
| | - Barbara Aweryn
- Canadian Food Inspection Agency, 1400 Merivale Road, Ottawa, Ontario, Canada K1A 0Y9
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Qian J, Jiang L, Yang X, Yan Y, Mao H, Wang K. Highly sensitive impedimetric aptasensor based on covalent binding of gold nanoparticles on reduced graphene oxide with good dispersity and high density. Analyst 2015; 139:5587-93. [PMID: 25166740 DOI: 10.1039/c4an01116c] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
A series of gold nanoparticles (AuNPs) that were covalently bound to 2-aminothiophenol-functionalized reduced graphene oxide (Au-ATP-rGO) composites have been synthesized with well-dispersed and controllable surface coverage of AuNPs. Aptamer immobilization capacity studies demonstrated that the surface density of AuNPs played a key role in increasing the amount of anchoring aptamers to enhance the sensitivity of affinity based detection. With the composites possessing dense surface coverage of AuNPs as a versatile signal amplified platform, a label-free aptasensor for the sensitive and selective detection of small molecules (ochratoxin A in this case) has been developed using electrochemical impedance spectroscopy (EIS). A wide linear range of 0.1-200 ng mL(-1) was obtained with a low detection limit of 0.03 ng mL(-1) (S/N = 3). This work provides a universal strategy for the sensitive detection of a variety of targets in a truly label-free manner by means of changing the corresponding aptamer. The promising platform based on the combination of Au-ATP-rGO composites, EIS technique, and aptamers would have great potential applications in clinical diagnosis, environmental analysis, and food safety monitoring.
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Affiliation(s)
- Jing Qian
- Key Laboratory of Modern Agriculture Equipment and Technology, School of Chemistry and Chemical Engineering, Jiangsu University, Zhenjiang, 212013, P. R. China.
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Determination of Ochratoxin A in Wheat and Maize by Solid Bar Microextraction with Liquid Chromatography and Fluorescence Detection. Toxins (Basel) 2015; 7:3000-11. [PMID: 26251923 PMCID: PMC4549736 DOI: 10.3390/toxins7083000] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2015] [Revised: 07/26/2015] [Accepted: 07/31/2015] [Indexed: 11/21/2022] Open
Abstract
Solid bar microextraction (SBME), followed by liquid chromatography with fluorescence detection (HPLC-FLD), for the quantification of ochratoxin A in wheat and maize was developed. Ground wheat and maize grains were extracted with acetonitrile-water-acetic acid (79:20:1, v/v/v), followed by defatting with cyclohexane, and subjected to SBME-LC-FLD analysis. SBME devices were constructed by packing 2 mg sorbent (C18) into porous polypropylene micro-tubes (2.5 cm length, 600 μm i.d., and 0.2 μm pore size). SBME devices were conditioned with methanol and placed into 5 mL stirred sample solutions for 70 min. After extraction, OTA was desorbed into 200 μL of methanol for 15 min, the solution was removed in vacuum, the residue was dissolved in 50 μL of methanol-water (1:1, v/v) and ochratoxin A content was determined by HPLC-FLD. Under optimized extraction conditions, the limit of detection of 0.9 μg·kg−1 and 2.5 μg·kg−1 and the precision of 3.4% and 5.0% over a concentration range of 1 to 100 μg·kg−1 in wheat and maize flour, respectively, were obtained.
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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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Analysis of ochratoxin A in grapes, musts and wines by LC–MS/MS: First comparison of stable isotope dilution assay and diastereomeric dilution assay methods. Anal Chim Acta 2014; 818:39-45. [DOI: 10.1016/j.aca.2014.02.006] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2013] [Revised: 01/27/2014] [Accepted: 02/04/2014] [Indexed: 11/22/2022]
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Galarreta BC, Tabatabaei M, Guieu V, Peyrin E, Lagugné-Labarthet F. Microfluidic channel with embedded SERS 2D platform for the aptamer detection of ochratoxin A. Anal Bioanal Chem 2012. [PMID: 23187825 DOI: 10.1007/s00216-012-6557-7] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
A selective aptameric sequence is adsorbed on a two-dimensional nanostructured metallic platform optimized for surface-enhanced Raman spectroscopy (SERS) measurements. Using nanofabrication methods, a metallic nanostructure was prepared by electron-beam lithography onto a glass coverslip surface and embedded within a microfluidic channel made of polydimethylsiloxane, allowing one to monitor in situ SERS fingerprint spectra from the adsorbed molecules on the metallic nanostructures. The gold structure was designed so that its localized surface plasmon resonance matches the excitation wavelength used for the Raman measurement. This optofluidic device is then used to detect the presence of a toxin, namely ochratoxin-A (OTA), in a confined environment, using very small amounts of chemicals, and short data acquisition times, by taking advantage of the optical properties of a SERS platform to magnify the Raman signals of the aptameric monolayer system and avoiding chemical labeling of the aptamer or the OTA target.
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Affiliation(s)
- Betty C Galarreta
- Department of Chemistry, University of Western Ontario, London, ON, Canada
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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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Anli E, Alkis İM. Ochratoxin A and Brewing Technology: A Review. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2010.tb00394.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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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: 46] [Impact Index Per Article: 3.3] [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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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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16
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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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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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Biosensors for secondary metabolites, two case studies: ochratoxin A and microcystin. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 2010. [PMID: 21520719 DOI: 10.1007/978-1-4419-7347-4_21] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register]
Abstract
Secondary metabolites are chemical compounds that are not directly involved in the normal growth, development or reproduction of organisms. Due to the toxicity shown by some of these compounds, their presence can represent a threat to human health. Reliable detection systems able to control their presence are required, as a tool to ensure public health. This chapter offers an overview of different techniques developed for the detection of toxic secondary metabolites, taking ochratoxin A and microcystins as two representative examples. While ochratoxin A is a mycotoxin produced by several species of fungi, microcystins are cyanotoxins released by certain strains of cyanobacteria. Biosensor-based strategies are emphasized as powerful screening tools.
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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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Kostelanska M, Hajslova J, Zachariasova M, Malachova A, Kalachova K, Poustka J, Fiala J, Scott PM, Berthiller F, Krska R. Occurrence of deoxynivalenol and its major conjugate, deoxynivalenol-3-glucoside, in beer and some brewing intermediates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:3187-3194. [PMID: 19301815 DOI: 10.1021/jf803749u] [Citation(s) in RCA: 113] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Since deoxynivalenol (DON), the main representative of Fusarium toxic secondary metabolites, is a relatively common natural contaminant in barley, its traces can be detected in many commercial beers. Our previous study reporting for the first time the occurrence of relatively high levels of DON-3-glucoside (DON-3-Glc) in malt and beer prepared from relatively "clean" barley (semiscale experimental conditions) induced a follow-up investigation focused on this DON conjugate in commercial beers. The current survey involving in total 176 beers, representing different brands, and collected at various markets, has documented a ubiquitous occurrence of DON-3-Glc in this product. Its levels even exceeded that of free DON in some samples; the highest level found was 37 microg/L. In addition to glucosylated DON, its acetylated forms (ADONs) were also common contaminants in most of the beers. Generally, stronger beers (higher alcohol content) tended to contain higher levels of DON and its conjugates. No distinct relationship between the contamination of malt and beer was observed in samples collected from several breweries. Attention was also paid to comparison of data on malts obtained by LC-MS/MS and ELISA DON-dedicated kits. The latter provided apparently higher levels of DON, the most distinct difference being observed for malts processed at higher temperatures (caramel and roasted malts). The nature of this phenomenon has not yet been explained; in addition to cross-reacting species, other factors, such as the higher content of dark pigment, can also be the cause.
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Affiliation(s)
- Marta Kostelanska
- Institute of Chemical Technology Prague, Faculty of Food and Biochemical Technology, Department of Food Chemistry and Analysis, Prague, Czech Republic
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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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Comparison of two sample preparation procedures for HPLC determination of ochratoxin A. ARCH BIOL SCI 2009. [DOI: 10.2298/abs0904639v] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
Abstract
In preparation of samples for chromatographic determination of ochratoxin A, two types of columns were used for sample cleanup (SPE and immunoaffinity columns). The first method consisted of liquid-liquid extraction with a mixture of chloroform and phosphoric acid, followed by ion-exchange cleanup on Waters Oasis MAX columns. The sec?ond method consisted of extraction with a mixture of water and methanol, followed by LCTech OtaCLEAN immunoaf?finity column cleanup. Recoveries of the methods were determined at three levels in three repetitions for maize flour, and they were 84% (%RSD = 19.2) for the first method of sample preparation and 101% (%RSD = 2.2) for the second method. Values of LOQ for OTA were 0.25 and 1.00 ?g/kg for the IAC and SPE clean-up procedures, respectively. Both methods comply with present regulations, but the MAX sample clean-up procedure should be used as an alternative, since the immunoaffinity column clean-up procedure is characterized by better reproducibility, accuracy, and efficiency.
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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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