Identification and determination of ochratoxin A in supplied cereals using HPLC
Subject Areas : Food Microbial Contamination
Mohammad reza Saebi
1
,
الهه تاج بخش
2
,
Ebrahim Rahimi
3
*
1 -
2 - گروه زیست شناسی، دانشکده علوم پایه، دانشگاه آزاداسلامی واحد شهرکرد، شهرکرد، ایران.
3 - Department of Food Hygiene, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
Keywords: Ochratoxin, HPLC, Aspergillus, cereals,
Abstract :
Mycotoxins or fungal toxins are organic compounds that occur at the end of the growth phase of some species of Fusarium fungi. spp. Aspergillus spp. , Penicillium spp. They are produced in hot and humid conditions. Out of about 400 types of mycotoxins, about 20 of them are considered a global threat to human and animal health. Ochratoxins are mycotoxins that are mainly produced by several species of Aspergillus fungi including flavus, Parasiticus, Nomius, Eryzeus and Penicillium paberculum and Ochratoxin by Aspergillus ochraceus. In the present research, the penetration rate of Ochratoxin poisons in cereals available in the stores of Isfahan city was investigated. 40 samples were randomly selected. And after homogenization, they were placed in 3 stages of extraction, purification and determination of the amount of toxins (determination of the amount was done by comparing the area under the curve of individual samples and standards, including the dilution factor). According to the presence of aflatoxins-producing fungi and the controlling factors of these fungi in the production site, a positive correlation was seen between the decrease in the population of aflatoxins-producing fungi and the controlling factors with the decrease in the amount of aflatoxins. The potential of control agents can be used to prevent contamination of grains with aflatoxins
1. تاتاري, ش., et al., رد کامل سنجد و جودوسر در فرمولاسیون غلات صبحانه حجیم کارایی. Journal of Food Science & Technology (2008-8787), 2022. 19(123).
2. Krska, R., et al., Mycotoxin analysis: An update. Food additives and contaminants, 2008. 25(2): p. 152-163.
3. Milani, J. and G. Maleki, Effects of processing on mycotoxin stability in cereals. Journal of the Science of Food and Agriculture, 2014. 94(12): p. 2372-2375.
4. McKevith, B., Nutritional aspects of cereals. Nutrition Bulletin, 2004. 29(2): p. 111-142.
5. Pascale, M.N., Detection methods for mycotoxins in cereal grains and cereal products. Zbornik Matice srpske za prirodne nauke, 2009(117): p. 15-25.
6. Shanakhat, H., et al., Current methods for mycotoxins analysis and innovative strategies for their reduction in cereals: An overview. Journal of the Science of Food and Agriculture, 2018. 98(11): p. 4003-4013.
7. Borbély, M., et al., Mycotoxin contamination in cereals. Journal of Agroalimentary Processes and Technologies, 2010. 16: p. 96-98.
8. Milani, J., Ecological conditions affecting mycotoxin production in cereals: a review. Veterinarni Medicina, 2013. 58(8).
9. Khaneghah, A.M., et al., Mycotoxins in cereal-based products during 24 years (1983–2017): A global systematic review. Trends in food science & technology, 2019. 91: p. 95-105.
10. Khorshidi, M., et al., The occurrence of aflatoxin M 1 in doogh, kefir, and kashk in Hamadan, Iran. Food Science and Technology, 2022. 42: p. e42022.
11. Smaoui, S., et al., The control of Fusarium growth and decontamination of produced mycotoxins by lactic acid bacteria. Critical Reviews in Food Science and Nutrition, 2023. 63(32): p. 11125-11152.
12. Nourbakhsh, F. and E. Tajbakhsh, Neurotoxicity mechanism of Ochratoxin A. Quality Assurance and Safety of Crops & Foods, 2021. 13(2): p. 34-45.
13. Malir, F., et al., Ochratoxin A: 50 years of research. Toxins, 2016. 8(7): p. 191.
14. Heussner, A.H. and L.E. Bingle, Comparative ochratoxin toxicity: A review of the available data. Toxins, 2015. 7(10): p. 4253-4282.
15. El Khoury, A. and A. Atoui, Ochratoxin A: General overview and actual molecular status. Toxins, 2010. 2(4): p. 461-493.
16. Pfohl‐Leszkowicz, A. and R.A. Manderville, Ochratoxin A: An overview on toxicity and carcinogenicity in animals and humans. Molecular nutrition & food research, 2007. 51(1): p. 61-99.
17. Amézqueta, S., et al., Ochratoxin A decontamination: A review. Food control, 2009. 20(4): p. 326-333.
18. Ringot, D., et al., Toxicokinetics and toxicodynamics of ochratoxin A, an update. Chemico-biological interactions, 2006. 159(1): p. 18-46.
19. Chain, E.P.o.C.i.t.F., et al., Risk assessment of ochratoxin A in food. EFSA journal, 2020. 18(5): p. e06113.
20. Bui-Klimke, T.R. and F. Wu, Ochratoxin A and human health risk: A review of the evidence. Critical reviews in food science and nutrition, 2015. 55(13): p. 1860-1869.
21. Clark, H.A. and S.M. Snedeker, Ochratoxin A: its cancer risk and potential for exposure. Journal of Toxicology and Environmental Health, Part B: Critical Reviews, 2006. 9(3): p. 265-296.
22. Battacone, G., A. Nudda, and G. Pulina, Effects of ochratoxin A on livestock production. Toxins, 2010. 2(7): p. 1796-1824.
23. رحیمی, et al., میزان آلودگی اکراتوکسین A در برنج‌های عرضه شده در اصفهان. بهداشت مواد غذایی, 2012. 2(1 (5) بهار): p. 11-17.
24. Swartz, M., HPLC detectors: a brief review. Journal of Liquid Chromatography & Related Technologies, 2010. 33(9-12): p. 1130-1150.
25. Kazakevich, Y.V. and R. Lobrutto, HPLC for pharmaceutical scientists. 2007: John Wiley & Sons.
26. Hallsworth, J.E. and N. Magan, A rapid HPLC protocol for detection of polyols and trehalose. Journal of microbiological methods, 1997. 29(1): p. 7-13.
27. Adams, M., et al., A protocol for HPLC-based activity profiling for natural products with activities against tropical parasites. Natural Product Communications, 2009. 4(10): p. 1934578X0900401013.
28. Dohnal, V., et al., A comparison of ELISA and HPLC methods for determination of ochratoxin A in human blood serum in the Czech Republic. Food and chemical toxicology, 2013. 62: p. 427-431.
29. Luque, M.I., et al., Development of a PCR protocol to detect ochratoxin A producing moulds in food products. Food control, 2013. 29(1): p. 270-278.
30. Mishra, R.K., et al., Evaluation of extraction methods for ochratoxin A detection in cocoa beans employing HPLC. Food Additives & Contaminants: Part A, 2016. 33(3): p. 500-508.
31. Leitner, A., et al., Comparison of methods for the determination of ochratoxin A in wine. Analytica Chimica Acta, 2002. 453(1): p. 33-41.
32. Raters, M. and R. Matissek, Thermal stability of aflatoxin B 1 and ochratoxin A. Mycotoxin research, 2008. 24: p. 130-134.
33. Hadian, H., et al., Occurrence of ochratoxin A in rice sold in chain stores in Tehran, 2007. 2009.
34. Pier, A., Major biological consequences of aflatoxicosis in animal production. Journal of Animal Science, 1992. 70(12): p. 3964-3967.
35. Villa, P. and P. Markaki, Aflatoxin B1 and ochratoxin A in breakfast cereals from Athens market: Occurrence and risk assessment. Food Control, 2009. 20(5): p. 455-461.
36. Thompson, C. and S.E. Henke, Effect of climate and type of storage container on aflatoxin production in corn and its associated risks to wildlife species. Journal of Wildlife Diseases, 2000. 36(1): p. 172-179.
37. Henke, S.E., et al., Survey of aflatoxin concentrations in wild bird seed purchased in Texas. Journal of Wildlife Diseases, 2001. 37(4): p. 831-835.
38. Shotwell, O.L., et al., Survey of 1975 wheat and soybeans for aflatoxin, zearalenone, and ochratoxin. Journal of the Association of Official Analytical Chemists, 1977. 60(4): p. 778-783.
39. Tabuc, C., et al., Molds and mycotoxin content of cereals in southeastern Romania. Journal of food protection, 2009. 72(3): p. 662-665.
40. Park, J.W., S.-H. Chung, and Y.-B. Kim, Ochratoxin A in Korean food commodities: occurrence and safety evaluation. Journal of agricultural and food chemistry, 2005. 53(11): p. 4637-4642.
41. آیدین, م.ت., et al., ارزیابی میزان اکراتوکسین A و آفلاتوکسین های (B1, B2, G1, G2) غلات عرضه شده در فروشگاه های شهر تهران به روش کروماتوگرافی با کارایی بالا در سال 1389. 2011.