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Producers and Important Dietary Sources of Ochratoxin A and Citrinin
Ochratoxin A (OTA) is a very important mycotoxin, and its research is focused right now on the new findings of OTA, like being a complete carcinogen, information about OTA producers and new exposure sources of OTA. Citrinin (CIT) is another important mycotoxin, too, and its research turns towards ne...
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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MDPI
2013
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3798874/ https://www.ncbi.nlm.nih.gov/pubmed/24048364 http://dx.doi.org/10.3390/toxins5091574 |
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author | Ostry, Vladimir Malir, Frantisek Ruprich, Jiri |
author_facet | Ostry, Vladimir Malir, Frantisek Ruprich, Jiri |
author_sort | Ostry, Vladimir |
collection | PubMed |
description | Ochratoxin A (OTA) is a very important mycotoxin, and its research is focused right now on the new findings of OTA, like being a complete carcinogen, information about OTA producers and new exposure sources of OTA. Citrinin (CIT) is another important mycotoxin, too, and its research turns towards nephrotoxicity. Both additive and synergistic effects have been described in combination with OTA. OTA is produced in foodstuffs by Aspergillus Section Circumdati (Aspergillus ochraceus, A. westerdijkiae, A. steynii) and Aspergillus Section Nigri (Aspergillus carbonarius, A. foetidus, A. lacticoffeatus, A. niger, A. sclerotioniger, A. tubingensis), mostly in subtropical and tropical areas. OTA is produced in foodstuffs by Penicillium verrucosum and P. nordicum, notably in temperate and colder zones. CIT is produced in foodstuffs by Monascus species (Monascus purpureus, M. ruber) and Penicillium species (Penicillium citrinum, P. expansum, P. radicicola, P. verrucosum). OTA was frequently found in foodstuffs of both plant origin (e.g., cereal products, coffee, vegetable, liquorice, raisins, wine) and animal origin (e.g., pork/poultry). CIT was also found in foodstuffs of vegetable origin (e.g., cereals, pomaceous fruits, black olive, roasted nuts, spices), food supplements based on rice fermented with red microfungi Monascus purpureus and in foodstuffs of animal origin (e.g., cheese). |
format | Online Article Text |
id | pubmed-3798874 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2013 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-37988742013-10-21 Producers and Important Dietary Sources of Ochratoxin A and Citrinin Ostry, Vladimir Malir, Frantisek Ruprich, Jiri Toxins (Basel) Review Ochratoxin A (OTA) is a very important mycotoxin, and its research is focused right now on the new findings of OTA, like being a complete carcinogen, information about OTA producers and new exposure sources of OTA. Citrinin (CIT) is another important mycotoxin, too, and its research turns towards nephrotoxicity. Both additive and synergistic effects have been described in combination with OTA. OTA is produced in foodstuffs by Aspergillus Section Circumdati (Aspergillus ochraceus, A. westerdijkiae, A. steynii) and Aspergillus Section Nigri (Aspergillus carbonarius, A. foetidus, A. lacticoffeatus, A. niger, A. sclerotioniger, A. tubingensis), mostly in subtropical and tropical areas. OTA is produced in foodstuffs by Penicillium verrucosum and P. nordicum, notably in temperate and colder zones. CIT is produced in foodstuffs by Monascus species (Monascus purpureus, M. ruber) and Penicillium species (Penicillium citrinum, P. expansum, P. radicicola, P. verrucosum). OTA was frequently found in foodstuffs of both plant origin (e.g., cereal products, coffee, vegetable, liquorice, raisins, wine) and animal origin (e.g., pork/poultry). CIT was also found in foodstuffs of vegetable origin (e.g., cereals, pomaceous fruits, black olive, roasted nuts, spices), food supplements based on rice fermented with red microfungi Monascus purpureus and in foodstuffs of animal origin (e.g., cheese). MDPI 2013-09-17 /pmc/articles/PMC3798874/ /pubmed/24048364 http://dx.doi.org/10.3390/toxins5091574 Text en © 2013 by the authors; licensee MDPI, Basel, Switzerland. http://creativecommons.org/licenses/by/3.0/ This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/). |
spellingShingle | Review Ostry, Vladimir Malir, Frantisek Ruprich, Jiri Producers and Important Dietary Sources of Ochratoxin A and Citrinin |
title | Producers and Important Dietary Sources of Ochratoxin A and Citrinin |
title_full | Producers and Important Dietary Sources of Ochratoxin A and Citrinin |
title_fullStr | Producers and Important Dietary Sources of Ochratoxin A and Citrinin |
title_full_unstemmed | Producers and Important Dietary Sources of Ochratoxin A and Citrinin |
title_short | Producers and Important Dietary Sources of Ochratoxin A and Citrinin |
title_sort | producers and important dietary sources of ochratoxin a and citrinin |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3798874/ https://www.ncbi.nlm.nih.gov/pubmed/24048364 http://dx.doi.org/10.3390/toxins5091574 |
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