Development of sensitive and rapid analytical methodology for food analysis of 18 mycotoxins included in a total diet study (original) (raw)
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Food Science and Technology, 2022
Mycotoxins are products of the secondary metabolism of fungi, which can be present in food as contaminants. According to Food and Agriculture Organization (FAO), these substances, making them relevant to global health, contaminate approximately 25% of all food worldwide. The occurrence of exposure to these mycotoxins is more common in developing countries, where their effects are more harmful to health due to the high rate of malnutrition in these places. The damage caused by them can manifest acutely or chronically, and among them stand out hepatotoxicity, nephrotoxicity, immunogenicity, carcinogenesis, mutagenesis, and teratogenesis and are associated with particularly dangerous nutritional disorders in children from poorer regions. This review focuses on aflatoxins, fumonisins, zearalenone, deoxynivalenol and ochratoxins, with special attention to their impacts on human and animal health, based on experimental studies and case reports. The biomarkers most used in the detection of these substances based on their metabolism are also discussed.
Analysis of naturally occurring mycotoxins in feedstuffs and food
Journal of animal science, 1993
Aflatoxins, zearalenone, deoxynivalenol, fumonisins, and their respective metabolites require specific procedures for their determination because of their diverse chemistry and occurrence in complex matrices of feedstuffs and foods. Major sources of error in the analysis of these mycotoxins arise from inadequate sampling and inefficient extraction and cleanup procedures. The determinative step in the assay for each of these toxins is sensitive to levels below those that are considered detrimental to humans and animals. Aflatoxins can be determined in grains and animal fluids and tissues by TLC, HPLC, gas chromatography-mass spectrometry (GC-MS), and ELISA procedures. Zearalenone, an estrogenic mycotoxin, can readily be determined in cereal grains and foods by HPLC (50 ng/g) and by TLC (300 ng/g). No incurred levels of zearalenone or its metabolites have been detected in animal tissues destined for human consumption. Deoxynivalenol can be determined in wheat and corn at 300 ng/g by a...
A method was developed for the simultaneous determination of 12 mycotoxins in feed samples, grains and seeds. The mycotoxins under investigation were aflatoxin G1, G2, B1 and B2, ochratoxin A, zearalanone, zearalenone, α-zearalenol, β-zearalenol, α-zearalanol, β-zearalanol and deoxynivalenol (DON). Samples were grinded and homogenised in a mill with a 1.0 mm sieve. The extraction was performed with a water-acetonitrile mixture, followed by centrifugation and filtration. The mycotoxins were detected by liquid chromatography tandem mass spectrometry. Separation was performed on a Xterra ® MS C18-column with pre-column using a gradient elution with 0.15 % formic acid in acetonitrile and 0.15 % formic acid as solvents for the mobile phase. The analytes were determined using electrospray ionisation in positive mode. Identification was performed using multiple reaction monitoring (MRM). For each analyte 2 MRM-transitions were determined, one for quantification and one for confirmation. Th...
Rapid detection of mycotoxins on foods and beverages with enzyme-linked immunosorbent assay
Quality Assurance and Safety of Crops & Foods, 2020
Mycotoxins are toxic secondary metabolites of fungi and their presence in foods and feed is potentially hazardous to the health of both humans and animals. This study has assessed the presence of aflatoxins, ochratoxins and fumonisins in 183 samples of a variety of foods and beverages (nuts, cereals, milk, cheese, wine and beer) in the Greek market by an enzyme-linked immunosorbent assay. Overall, 42.6% of samples had detectable levels of any of the above mycotoxins and 15.3% had levels above the European Union (EU) legal limit. About 48.1% (n = 27) of nuts were found to be contaminated with aflatoxin in which 33.3% were above the EU legal limit (4 ppb), 25.9% with fumonisin and 29.6% with ochratoxin, and in 14.8% of samples co-occurrence of all three mycotoxins was observed. For cereal-based products, 15.9% (n = 38) were detected with aflatoxin and 59.3% (n = 64) of milk and cheese samples were detected with aflatoxin M 1 (AFM 1), but no sample exceeded the EU legal levels. The levels of AFM 1 were found significantly lower in ultra-high temperature pasteurised milk (long-life milk) than in pasteurised milk. Detection of ochratoxin in vine grapes and non-commercial wines produced in small-scale wineries indicated that 43.5% (n = 23) of samples contained ochratoxin above the EU limit (2 ppb). Analysis of barley malts, barley seeds and beers revealed that 29% of samples (n = 31) were contaminated with ochratoxin at a level above the EU limit (3 ppb). The results confirm the widespread and persistent presence of mycotoxins in various foods and beverages; therefore, continuous monitoring and awareness is required to safeguard public health.
Natural occurrence of mycotoxins and their masked forms in food and feed products
World Mycotoxin Journal, 2012
A total of 174 cereal-based food products, 67 compound feeds and 19 feed raw materials were analysed for the occurrence of deoxynivalenol, 3-acetyldeoxynivalenol, 15-acetyldeoxynivalenol, zearalenone, α-zearalenol, β-zearalenol, and their respective masked forms, including deoxynivalenol-3-glucoside, zearalenone-4-glucoside, α-zearalenol-4-glucoside, β-zearalenol-4-glucoside and zearalenone-4-sulfate. Fibre-enriched bread, bran-enriched bread, cornflakes, popcorn and oatmeal were collected in Belgian supermarkets from April 2010 to October 2011. All food samples analysed were contaminated with an average of 2 to 6 mycotoxins, including 1 to 3 masked forms. Feed raw materials that were used in the analysed compound feeds were collected by the manufacturer. Feed raw materials included were beet pulp, sunflower seed meal, soy bean, soy peel, oats, barley, maize germs, maize gluten feed, maize, wheat gluten feed, wheat bran pellets, wheat bran and wheat. Beet pulp, sunflower seed meal, ...
An overview of mycotoxin contamination in foods and its implications for human health
Toxin Reviews, 2010
Mycotoxins are natural contaminants of cereals and other food commodities throughout the world and they significantly impact human and animal health. Mycotoxins are toxic secondary metabolites produced by species of filamentous fungi growing on grains before harvest and in storage. When ingested, inhaled, or absorbed through skin, mycotoxins may reduce appetite and general performance, and cause sickness or death in humans. Mycotoxins subject to government regulation in most countries include aflatoxins, fumonisins, ochratoxins, deoxynivalenol, zearalenone, and patulin, produced by species of Aspergillus, Fusarium, and Penicillium. Aflatoxins, fumonisins, and ochratoxins pose the most serious threats to human health worldwide. This review describes the prevalence of mycotoxins in foods and its implications on human health, which may help in establishing and carrying out proper management strategies. Data from detailed investigations of food mycotoxins worldwide help provide safer food for consumption and help prioritize future research programs.
Occurrence and Co-Occurrence of Mycotoxins in Cereal-Based Feed and Food
Microorganisms, 2020
Dietary (co)-exposure to mycotoxins is associated with human and animal health concerns as well as economic losses. This study aims to give a data-based insight from the scientific literature on the (co-)occurrence of mycotoxins (i.e., parent and modified forms) in European core cereals, and to estimate potential patterns of co-exposure in humans and animals. Mycotoxins were mainly reported in wheat and maize showing the highest concentrations of fumonisins (FBs), deoxynivalenol (DON), aflatoxins (AFs), and zearalenone (ZEN). The maximum concentrations of FB 1 +FB 2 were reported in maize both in feed and food and were above legal maximum levels (MLs). Similar results were observed in DON-food, whose max concentrations in wheat, barley, maize, and oat exceeded the MLs. Co-occurrence was reported in 54.9% of total records, meaning that they were co-contaminated with at least two mycotoxins. In the context of parental mycotoxins, co-occurrence of DON was frequently observed with FBs in maize and ZEN in wheat; DON + NIV and DON + T2/HT2 were frequently reported in barley and oat, respectively. Apart from the occurrence of ZEN and its phase I and phase II modified forms, only a limited number of quantified data were available for other modified forms; i.e., mainly the acetyl derivatives of DON. Data gaps are highlighted together with the need for monitoring studies on multiple mycotoxins to identify co-occurrence patterns for parent mycotoxins, metabolites, and their modified forms.
Human exposure to mycotoxins and their masked forms through cereal-based foods in Belgium
Toxicology Letters, 2013
In the present study, a quantitative dietary exposure assessment of mycotoxins and their masked forms was conducted on a national representative sample of the Belgian population using the contamination data of cereal-based foods. Cereal-based food products (n = 174) were analysed for the occurrence of deoxynivalenol, 3-acetyldeoxynivalenol, 15acetyldeoxynivalenol, zearalenone, α-zearalenol, β-zearalenol, T-2-toxin, HT-2-toxin, and their respective masked forms, including, deoxynivalenol-3-glucoside, zearalenone-4glucoside, α-zearalenol-4-glucoside, β-zearalenol-4-glucoside and zearalenone-4-sulfate. Fiber-enriched bread, bran-enriched bread, breakfast cereals, popcorn and oatmeal were collected in Belgian supermarkets according to a structured sampling plan and analysed during the period from April 2010 till October 2011. The habitual intake of these food groups was estimated from a national representative food intake survey. According to a probabilistic exposure analysis, the mean (and P95) mycotoxin intake for the sum of the deoxynivalenolequivalents, zearalenone-equivalents, and the sum of HT-2-and T-2-toxin for all cereal-based foods was 0.1162 (0.4047, P95), 0.0447 (0.1568, P95) and 0.0258 (0.0924, P95) µg kg-1 body weight day-1 , respectively. These values were below the tolerable daily intake (TDI) levels for deoxynivalenol, zearalenone and the sum of T-2 and HT-2 toxin (1.0, 0.25 and 0.1 µg kg-1 body weight day-1 , respectively). The absolute level exceeding the TDI for all cereal-based foods was calculated, and recorded 0.85%, 2.75% and 4,11% of the Belgian population, respectively.