2. MYTOXINS
• Mycotoxin term refer,
• Myco= fungus
• Toxin= poisonous substance
• Mycotoxins are poisonous substances produced
by fungi or mold
• They can be toxic for humans when they are
eaten, absorbed into the skin, or inhaled
• Poisoning by mycotoxins is called mycotoxicosis.
3. • How many mycotoxins are there?
• Today 300 - 400 mycotoxins are known
• Mycotoxins of human concern based on toxicity:
• Aflatoxin
• Deoxyniva-lenol (DON) or Vomitoxin
• Zearalenone
• Fumonisin
• T-2 toxin
• Ochratoxin A
5. • This toxin are the harmful or highly toxic to
animals and human being.
• Mycotoxin are highly stable and difficult to
destroy by traditional food processing.
6. • Aflatoxin
• • Aflatoxin is the name of group of toxin that
are produced by Aspergillus
• 1. Aspergillus flaves
• 2. Aspergillus parasiticus
7. • Different chemical form of aflatoxin
• Two major aflatoxin are
• 1. B1
• 2. G1
• When these toxin exposes on U.V.Light
• They show the fluoresce
• B1-blue
1. 2. G1-green
8. • Other chemical form of Aflatoxin are
• 1, B1
• 2, G2
• They are hydro derbative B1 & G1
• M1
• M2
• They are hydroxyl derivative of B1&B2
9. • Aflatoxin B1 are more toxic then other form of
Aflatoxin .
• M1&M2 are less toxic then parent compound
• They are all highly oxygeneted hetro cyclic
compound
• The primary target organ for Aflatoxin is
liver,so it cause liver cancer
• It is carsonogenenic for mice ,sheep and
ducklings.
10. • Mycotoxins are low molecular weight
compounds which are produces as secondary
metabolite by filamentous fungi
• The major mycotoxins are Aflatoxin,
• Today we know this mycotoxin b the name of
AFLATOXIN .A class 1 CARSINOGEN
• Ochratoxin, Fumonisin B1 or zearalenone
(ZEN).
11. • They are found mostly in different crops like
cereals, nuts, spices, dried fruits, wine and
coffee, According to The Food and Agriculture
Organization of the United Nations (FAO),
• it is estimated that roughly 25% world’s food is
contaminated with mycotoxin with an
estimated loss of billion dollars.
12. • Human risks to mycotoxin are associated with
direct consumption of food contaminated
with mycotoxin
• Since the discovery of mycotoxins, several
methods have been developed and validated
for the detection and analysis of mycotoxins
13. • in food and feed like thin layer
chromatography (TLC);
• high performance liquid chromatography
(HPLC)
• coupled with detection method like UV or
MS;
• gas chromatography (GC) coupled with ECD,
• FID or MS detection;
