Aspergillus Toxins Quiz

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Questions and Answers

Ochratoxin C (OTC) is known to be hydrolyzed to generate Ochratoxin B (OTB).

False (B)

Chronic exposure to ochratoxins can lead to immune suppression and cancer in the liver.

True (A)

The USFDA has established a tolerable daily intake (TDI) of 14 ng/kg body weight for ochratoxins.

False (B)

Ochratoxicosis is associated with the consumption of ochratoxins, affecting primarily the kidneys and liver.

<p>True (A)</p> Signup and view all the answers

The EU maximum limit (ML) for ochratoxin A in nutmeg is set at 10 μg/kg.

<p>False (B)</p> Signup and view all the answers

Ochratoxin A is the least abundant isoform of ochratoxins.

<p>False (B)</p> Signup and view all the answers

Aspergillus ochraceus has both sexual and asexual forms of reproduction.

<p>True (A)</p> Signup and view all the answers

Ochratoxins can be produced by saprotrophic fungi.

<p>True (A)</p> Signup and view all the answers

The chemical structure of ochratoxins consists solely of an isocoumarin nucleus.

<p>False (B)</p> Signup and view all the answers

Exposure to ochratoxins only occurs through direct contact with the fungus.

<p>False (B)</p> Signup and view all the answers

Ochratoxin B lacks a covalently bound chlorine atom that is present in Ochratoxin A.

<p>True (A)</p> Signup and view all the answers

Contamination from ochratoxins can occur both before and after harvesting of crops.

<p>True (A)</p> Signup and view all the answers

The optimum growth temperature for Aspergillus ochraceus is higher than 30ºC.

<p>False (B)</p> Signup and view all the answers

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Study Notes

Aspergillus Toxins

  • Ochratoxins are produced by the fungus Aspergillus ochraceus.
  • Aspergillus ochraceus grows best at 25°C and produces a variety of toxins, including ochratoxins, through sexual and asexual reproduction.
  • Aspergillus ochraceus is a saprotrophic and pathogenic fungus that can contaminate food and animal feed.
  • Ochratoxins can contaminate food and animal feed during pre-harvest and post-harvest stages.
  • The most prevalent ochratoxin is Ochratoxin A (OTA), which is a potent toxin known for its carcinogenic and nephrotoxic properties.
  • Ochratoxins can affect humans through consumption of contaminated food, animal products, and water.
  • Direct contact with Aspergillus ochraceus in water-damaged buildings can also pose a health risk.

Ochratoxin Structure

  • Ochratoxins are composed of two parts: an isocoumarin nucleus and an L-phenylalanine molecule connected by an amide bond.
  • L-phenylalanine is critical for the toxic and carcinogenic activities of ochratoxins.
  • Several isoforms of ochratoxins can be produced with Ochratoxin A (OTA) being the most abundant and toxic isoform.
  • Ochratoxin B (OTB) lacks the chlorine atom present in OTA.
  • Ochratoxin C (OTC) is an acetyl derivative that rapidly hydrolyzes to generate OTA.

Ochratoxin Toxicity

  • Ochratoxins have toxic effects on both animals and humans.
  • Dogs and pigs are especially vulnerable to the effects of OTA.
  • The lethal dose (LD50) of OTA varies across species, with dogs and neonate rats exhibiting the highest sensitivity.
  • Ochratoxicoses, diseases caused by ochratoxin consumption, primarily target the kidneys and liver.
  • Ochratoxin A (OTA) can bind to DNA, leading to the formation of adducts in various organs, including the kidneys, liver, and brain.
  • Chronic exposure to ochratoxin A leads to kidney and liver cancer, immune suppression, and other health issues.
  • Acute exposure to high levels of ochratoxin A can be fatal.

Ochratoxin Regulations

  • In 2006, the European Food Safety Authority established a "tolerable weekly intake" (TWI) of 120 ng/kg body weight for ochratoxin A.
  • This translates to a tolerable daily intake (TDI) of 14 ng/kg body weight.
  • The estimated tolerable dosage in humans ranges from 0.2 to 4.2 ng/kg body weight.
  • The US Food and Drug Administration (FDA) has no official regulations around ochratoxins, but they consider a TDI of 5 ng/kg body weight.
  • Regulations around ochratoxin A levels in food vary between countries, with the EU setting maximum limits (ML) for certain food products.
  • For instance, the EU limits ochratoxin A levels to 15 µg/kg in nutmeg, ginger, pepper, and turmeric, and to 20 µg/kg in chili and paprika.

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