Mycotoxins Term Project PDF

MYCOTOXINS MIDDLE EAST TECHNICAL UNIVERSITY FDE415 Food Plant Sanitation Term Project Prof. Dr. G. Candan Gürakan İdil Yağmur Bakır 2450112 Berkay Gürcan 2...

MYCOTOXINS MIDDLE EAST TECHNICAL UNIVERSITY FDE415 Food Plant Sanitation Term Project Prof. Dr. G. Candan Gürakan İdil Yağmur Bakır 2450112 Berkay Gürcan 2450385 Outline Introduction to Mycotoxins Major Types Sources of Mycotoxins Health Effects Mycotoxin Management Mycotoxin Detection and Prevention What Are Mycotoxins? Secondary metabolites of molds Ubiquitous Presence in Nature Health hazardous Mycotoxicoses Sources of Mycotoxins Agricultural crops (e.g., corn, peanuts, wheat) Contaminated feed and foodstuffs Climate and environmental factors Sources of Mycotoxins Aspergillus Penicillium Fusarium The natural fungal flora associated with foods is dominated by three genera. All the figures are taken from: https://tr.wikipedia.org Common Types of Mycotoxins Ochratoxins Aflatoxins Trichothecenes Fumonisins Zearalenone Patulin Some Mytoxocin Types and Examples Retrieved from: https://www.researchgate.net/figure/Classification-of-mycotoxins-and-the-main-producing-species-Adapted-after-8-13-This_fig1_366007383 Ochratoxin Ochratoxin can be found in many different foods because it is created by multiple strains of fungi from the Penicillium and Aspergillus species, each with its own unique physiological traits and environmental habitats. The distinctive characteristic of its composition lies in the inclusion of chlorine. Ochratoxin has been classified as a possible human carcinogen by the International Agency for Research on Cancer (IARC) and they are primarily associated with nephrotoxicity or kidney damage. Retrieved from: https://www.mycotoxins.info/mycotoxins/ochratoxin-a/ Ochratoxin Retrieved from:https://www.sciencedirect.com/topics/nursing-and-health-professions/ochratoxin Retrieved from : https://www.efsa.europa.eu/en/news/ochratoxin-food-public-health-risks-assessed Aflatoxins Aflatoxins are a group of naturally occurring mycotoxins produced by certain molds, primarily Aspergillus flavus and Aspergillus parasiticus. Aflatoxins have the potential to infect numerous crops, such as peanuts, corn, cottonseed, Brazil nuts, pistachios, spices, copra (dried coconut), and figs, with prevalent contamination, particularly in hot and humid areas across the globe. These fungal toxins exist in multiple chemical variations, known as aflatoxin B1, B2, G1, G2, and M1. Aflatoxicosis is the term used to describe the adverse health effects resulting from exposure to aflatoxins. Symptoms: Nausea, vomiting, abdominal pain, fever, jaundice (yellowing of the skin and eyes), loss of appetite, fatigue, liver damage or failure.  Aflatoxins Retrieved from : https://www.stalam.com/en/minaccia-aflatossine-come-evitarne-la-contaminazione-nei-raccolti/ Retrieved from : https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2016.02170/full Trichothecenes Trichothecenes are a class of mycotoxins produced by various species of fungi, particularly those belonging to the Fusarium genus. These toxins are commonly found in grains such as wheat, barley, oats, and maize, as well as in other crops like rice and soybeans. Trichothecenes can contaminate food and feed during crop growth, harvest, and storage. Inhibition of protein synthesis is thought to be the fundamental mechanism of trichothecene toxicity. Symptoms: Nausea, vomiting, diarrhea, headache, dizziness, and abdominal pain. In severe cases, exposure to high levels of trichothecenes can lead to hemorrhaging, immunosuppression, and even death. Fumonisins Fumonisins are produced by the maize pathogens, Fusarium verticillioides and F. proliferatum. The main focus of concern regarding fumonisins within the food industry is maize-based food products. Fumonisins present a distinctive challenge in food analysis due to their high solubility in water and the absence of an aromatic structure or specific chromophore, unlike typical food mycotoxins. They are characterized by being primary amines with two tricarballylic groups, which enhance their water solubility. Fumonisins Retrieved from : https://www.apsnet.org/edcenter/disimpactmngmnt/topc/Mycotoxins/Pages/Fumo Retrieved from :https://www.mdpi.com/2072-6651/11/6/328z nisins.aspx Zearalenone Zearalenone is a mycotoxin produced by various species of fungi, primarily Fusarium graminearum and Fusarium culmorum, which are commonly found in cereal crops such as maize, wheat, barley, and oats. Zearalenone is structurally similar to the hormone estrogen and is therefore classified as an estrogenic mycotoxin. Zearalenone toxicity primarily affects livestock, particularly pigs, which are highly sensitive to its estrogenic effects. Exposure to zearalenone can lead to a condition known as "hyperestrogenism" or "estrogenic syndrome," characterized by swollen vulvas, vaginal discharge, reduced fertility, and other reproductive problems. Citrinin Citrinin was initially found and isolated from Penicillium citrinum. It was later found in other Penicillium species. It typically contaminates rice, wheat, barley, corn, rye, and other foodstuffs. Retrieved from: https://en.wikipedia.org/wiki/Citrinin Patulin Patulin contamination typically occurs in fruits affected by mold growth, particularly when damaged or overripe. Patulin does not typically occur in intact fruit; instead, it emerges when the fruit's surface is compromised, rendering it susceptible to Penicillium mold contamination. Patulin can be also present in processed fruit products like juices, jams, and sauces, especially if they are made from moldy or rotten fruit. Investigations on patulin stability during food processing have focused on apple juice. Retrieved from: https://www.researchgate.net/figure/Chemical-structure-of-patulin_fig1_316866233 Patulin Retrieved from:https://www.sciencedirect.com/science/article/abs/pii/S2214799315001289 Retrieved from : https://www.laboratuvar.com/gida-analizleri/mikotoksin-analizleri/patulin- tayini-hplc-ve-lc-ms-ms Health Effects of Mycotoxins Acute Toxicity: Short-term exposure to high levels of mycotoxins can lead to acute poisoning, characterized by symptoms such as nausea, vomiting, diarrhea, abdominal pain, fever, headache, dizziness, and fatigue. In severe cases, acute toxicity can result in organ damage, neurological effects, and even death. Chronic Toxicity: Long-term exposure to low levels of mycotoxins, even below regulatory limits, can lead to chronic health effects. Chronic exposure has been linked to conditions such as liver damage, kidney damage, immunosuppression, reproductive issues, developmental delays, neurological disorders, and cancer. Health Effects of Mycotoxins Hepatotoxicity: Some mycotoxins, such as aflatoxins and certain trichothecenes, are hepatotoxic, meaning they can cause damage to the liver. Chronic exposure to hepatotoxic mycotoxins may lead to liver inflammation, fibrosis, cirrhosis, and an increased risk of liver cancer. Nephrotoxicity: Certain mycotoxins, including ochratoxin A and citrinin, have nephrotoxic effects, meaning they can damage the kidneys. Chronic exposure to nephrotoxic mycotoxins may lead to kidney disease, impaired renal function, and an increased risk of kidney cancer. Health Effects of Mycotoxins Immunosuppression: Mycotoxins such as aflatoxins, ochratoxin A, and fumonisins have been shown to suppress the immune system, making individuals more susceptible to infections and other illnesses. Reproductive and Developmental Effects: Some mycotoxins, including zearalenone and certain trichothecenes, are known to have estrogenic effects and may disrupt hormonal balance, leading to reproductive issues such as infertility, miscarriage, and developmental abnormalities in offspring. Health Effects of Mycotoxins Neurotoxicity: Certain mycotoxins, such as trichothecenes and ochratoxin A, have neurotoxic effects and can affect the central nervous system. Symptoms may include tremors, seizures, cognitive impairment, and behavioral changes. Health Effects of Mycotoxins Retrieved from :https://www.researchgate.net/figure/Toxicological-effects-of-mycotoxins-in-the-human-body-Fumonisins-can-alter-the_fig4_337717768 Mycotoxin Management Exposure to mycotoxins presents a global issue, and their presence is inevitable, differing across geographical regions. The globalization of feed ingredients, trade, and climate fluctuations further complicate the prediction of mycotoxin occurrences. Recognizing their detrimental effects on human and animal health, the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) have prioritized addressing mycotoxins. Mycotoxin management in the food industry is essential to ensure food safety and protect consumers from the harmful effects of mycotoxins.  Mycotoxin Detection and Prevention Prevention Strategies: In addressing mycotoxin contamination in food and feed, a comprehensive approach is crucial to mitigate risks and ensure consumer safety. Prevention strategies encompass a wide array of measures designed to minimize fungal growth and mycotoxin production at every stage of production and distribution. The implementation of rigorous Good Agricultural Practices (GAPs) and Good Manufacturing Practices (GMPs), which encompass practices such as proper field management, crop rotation, pest control, and sanitation measures to prevent fungal contamination in agricultural settings. Post-harvest management techniques are essential in reducing the risk of mycotoxin contamination during storage and processing. Proper drying methods, adequate storage conditions (such as temperature and humidity control), and effective processing techniques help to inhibit fungal growth and mycotoxin formation in harvested crops.  Mycotoxin Detection and Prevention Regulatory Framework: For proactive prevention measures, adherence to regulatory guidelines and limits for mycotoxin levels in food and feed products is critical. Regulatory agencies establish and enforce these standards to protect public health and ensure product safety. These guidelines serve as benchmarks for industry practices, guiding producers and manufacturers in implementing appropriate measures to control mycotoxin levels and minimize consumer exposure. Integrated system phases for mycotoxin management Retrieved from :https://www.mdpi.com/2072-6651/13/8/572 Mycotoxin Detection and Prevention Emerging Technologies: Advancements in technology offer promising solutions for mycotoxin detection and prevention. Emerging technologies, such as sensor-based systems, rapid screening methods, and molecular diagnostic tools, provide more efficient and accurate means of detecting mycotoxins in various food and feed matrices. These innovative approaches enable quicker identification of contaminated samples, allowing for timely interventions to prevent contaminated products from entering the market. Ongoing research and development in this field continue to drive improvements in sensitivity, specificity, and cost-effectiveness, paving the way for enhanced mycotoxin management practices in the future. REFERENCES Elkenany, R., & Awad, A. (2021). Types of Mycotoxins and different approaches used for their detection in foodstuffs. 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(n.d.). https://www.researchgate.net/publication/339210882_Mycotoxins_Detection_and_Prevention_A_Review Richard, J. L. (2007). Some major mycotoxins and their mycotoxicoses—An overview. International journal of food microbiology, 119(1-2), 3-10. Sabuncuoǧlu, S., Baydar, T., Giray, B., & Şahin, G. (1970, January 1). Mycotoxins: Toxic effects, degradations, prevention of the occurrence, and decreasing of the harmful effects Mikotosinler: Toksik etkileri, degredasyonlari, Oluşumlarinin önlenmesi ve Zararli Etkilerinin Azaltilmasi. Hacettepe University Journal of the Faculty of Pharmacy. https://avesis.lokmanhekim.edu.tr/yayin/bd832f0e-bc6d-4121-8bef-5fcc2813bde4/mycotoxins-toxic-effects-degradations-prevention-of-the-occurrence- and-decreasing-of-the-harmful-effects-mikotosinler-toksik-etkileri-degredasyonlari-olusumlarinin-onlenmesi-ve-zararli-etkilerinin-azaltilmasi Zahra, N., Saeed, M. K., Sheikh, A., Kalim, I., Ahmad, S. R., & Jamil, N. (2019). A review of mycotoxin types, occurrence, toxicity, detection methods, and control: review: review of mycotoxin types. Biological Sciences-PJSIR, 62(3), 206-218. Wiley Online Library | Scientific Research Articles, journals,... (n.d.-b). http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.13156/abstract  nk you f a or h lıstenıng t QUESTIONS ?