Mycotoxin
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This document discusses various mycotoxins, which are toxic substances produced by molds. It describes the major genera of molds (Aspergillus, Penicillium, Fusarium) that produce mycotoxins. The main mycotoxins discussed are aflatoxins, patulin, ochratoxin, luteoskyrin, sterigmatocystin, penicillic acid, and roquefortine. Aflatoxins and ochratoxin are particularly toxic and carcinogenic, especially affecting the liver, while others like patulin and penicillic acid also demonstrate carcinogenic properties. The document provides details on the fungi that produce each mycotoxin, their
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Mycotoxine
In this presentation you can gain better knowledge about different kind of toxins which are produced by the fungi (mycotoxine) and this presentation will be important to the students who are studying phytopathology as well as the pathology.
Mycotoxins Presentation
Mycotoxins are secondary metabolites of fungi in the plants before or after harvest, which are capable of producing acute or chronic toxic effects (e.g. carcinogenic, mutagenic, and teratogenic) on animals and probably on humans at the levels of exposure.
Several mycotoxins in agricultural products cause health hazards to people and animals and economical problem. Dangerous mycotoxins are naturally present in foods, feeds and our environment. They are pathologically classified as hepatotoxins, nephrotoxins, vomitoxin and neuromuscular toxin, some of which are potentially carcinogenic and mutagenic. Aflatoxin, for example, is the most potent hepatocarcinogen and mutagen among mycotoxins.
Modern mycotoxicology began with the discovery of Aflatoxin in the early 1960s as the chemical compound responsible for causing “Turkey X” disease. Over 100,000 turkeys died in the United Kingdom after ingesting feed containing contaminated peanut meal from Brazil. The disaster concerned also ducklings, calves, and pigs.
Toxic syndromes, resulting from the intake of Mycotoxins by man and animals, are known as mycotoxicosis. Although mycotoxicosis caused by mould Claviceps purpurea have been known for a very long time.
Mycotoxins
This document discusses mycotoxins, specifically aflatoxins and ochratoxin. It defines mycotoxins as toxic substances produced by molds and notes that aflatoxins and ochratoxin are among the most dangerous mycotoxins. It provides details on the types of molds that produce each mycotoxin, their structures, the foods they contaminate, their toxicity, and methods for detecting them. Factors that affect the growth of the molds and subsequent mycotoxin production are also summarized.
Mycotoxin presentation
This document discusses mycotoxins, which are toxic secondary metabolites produced by fungi. It covers the history of mycotoxin outbreaks, types of mycotoxins like aflatoxins and fumonisins, factors that influence their production, detection methods, prevention, and treatment. The key points are that mycotoxins can contaminate foods and cause disease in humans and animals, major types include aflatoxins and fumonisins, and prevention focuses on proper storage and treatment includes detoxification and supportive therapies.
Mycotoxin
Mycotoxins are toxic compounds produced by fungi that can contaminate food and cause illness in humans and animals. The term was first used in 1961 after an outbreak killed thousands of animals that had eaten contaminated peanut meal. Mycotoxins are secondary metabolites of fungi that act as a chemical defense system. Major mycotoxins include aflatoxins, fumonisins, ochratoxins, patulin, and trichothecenes which are produced by fungi such as Aspergillus, Fusarium, and Penicillium. Mycotoxin poisoning has no cure and can cause death, organ damage, cancer, and birth defects. Prevention through monitoring and controlling fungal growth is important
Mycotoxins
it contain the information about mycotoxins, and their major groups. and also including the occurrence of mycotoxins in food.
Mycotoxins
Fungi that grow on crops can produce toxic substances called mycotoxins. Hundreds of mycotoxins have been identified from fungi such as Aspergillus, Fusarium, and Penicillium. Mycotoxins can contaminate foods and animal feeds, posing risks to human and animal health like cancer. Symptoms range from acute toxicity to long term effects. Regulatory limits aim to manage mycotoxin levels and prevent outbreaks.
Mycotoxins
The document discusses mycotoxins, which are toxic compounds produced by molds that can grow on agricultural crops such as corn, wheat, and peanuts. Some key points:
- Mycotoxins can be deadly even in small doses and cause problems like cancer, organ damage, and reduced animal productivity.
- The most common mycotoxins in the US are deoxynivalenol (vomitoxin), zearalenone, aflatoxins, and fumonisins.
- Factors like temperature, humidity, and moisture levels can encourage the growth of mold and mycotoxin production in stored crops.
- Mycotoxins
Recommended
Mycotoxine
In this presentation you can gain better knowledge about different kind of toxins which are produced by the fungi (mycotoxine) and this presentation will be important to the students who are studying phytopathology as well as the pathology.
Mycotoxins Presentation
Mycotoxins are secondary metabolites of fungi in the plants before or after harvest, which are capable of producing acute or chronic toxic effects (e.g. carcinogenic, mutagenic, and teratogenic) on animals and probably on humans at the levels of exposure.
Several mycotoxins in agricultural products cause health hazards to people and animals and economical problem. Dangerous mycotoxins are naturally present in foods, feeds and our environment. They are pathologically classified as hepatotoxins, nephrotoxins, vomitoxin and neuromuscular toxin, some of which are potentially carcinogenic and mutagenic. Aflatoxin, for example, is the most potent hepatocarcinogen and mutagen among mycotoxins.
Modern mycotoxicology began with the discovery of Aflatoxin in the early 1960s as the chemical compound responsible for causing “Turkey X” disease. Over 100,000 turkeys died in the United Kingdom after ingesting feed containing contaminated peanut meal from Brazil. The disaster concerned also ducklings, calves, and pigs.
Toxic syndromes, resulting from the intake of Mycotoxins by man and animals, are known as mycotoxicosis. Although mycotoxicosis caused by mould Claviceps purpurea have been known for a very long time.
Mycotoxins
This document discusses mycotoxins, specifically aflatoxins and ochratoxin. It defines mycotoxins as toxic substances produced by molds and notes that aflatoxins and ochratoxin are among the most dangerous mycotoxins. It provides details on the types of molds that produce each mycotoxin, their structures, the foods they contaminate, their toxicity, and methods for detecting them. Factors that affect the growth of the molds and subsequent mycotoxin production are also summarized.
Mycotoxin presentation
This document discusses mycotoxins, which are toxic secondary metabolites produced by fungi. It covers the history of mycotoxin outbreaks, types of mycotoxins like aflatoxins and fumonisins, factors that influence their production, detection methods, prevention, and treatment. The key points are that mycotoxins can contaminate foods and cause disease in humans and animals, major types include aflatoxins and fumonisins, and prevention focuses on proper storage and treatment includes detoxification and supportive therapies.
Mycotoxin
Mycotoxins are toxic compounds produced by fungi that can contaminate food and cause illness in humans and animals. The term was first used in 1961 after an outbreak killed thousands of animals that had eaten contaminated peanut meal. Mycotoxins are secondary metabolites of fungi that act as a chemical defense system. Major mycotoxins include aflatoxins, fumonisins, ochratoxins, patulin, and trichothecenes which are produced by fungi such as Aspergillus, Fusarium, and Penicillium. Mycotoxin poisoning has no cure and can cause death, organ damage, cancer, and birth defects. Prevention through monitoring and controlling fungal growth is important
Mycotoxins
it contain the information about mycotoxins, and their major groups. and also including the occurrence of mycotoxins in food.
Mycotoxins
Fungi that grow on crops can produce toxic substances called mycotoxins. Hundreds of mycotoxins have been identified from fungi such as Aspergillus, Fusarium, and Penicillium. Mycotoxins can contaminate foods and animal feeds, posing risks to human and animal health like cancer. Symptoms range from acute toxicity to long term effects. Regulatory limits aim to manage mycotoxin levels and prevent outbreaks.
Mycotoxins
The document discusses mycotoxins, which are toxic compounds produced by molds that can grow on agricultural crops such as corn, wheat, and peanuts. Some key points:
- Mycotoxins can be deadly even in small doses and cause problems like cancer, organ damage, and reduced animal productivity.
- The most common mycotoxins in the US are deoxynivalenol (vomitoxin), zearalenone, aflatoxins, and fumonisins.
- Factors like temperature, humidity, and moisture levels can encourage the growth of mold and mycotoxin production in stored crops.
- Mycotoxins
Aflatoxin
1) Aflatoxins are toxic and carcinogenic substances produced by fungi that can contaminate foods like cereals, nuts, and spices.
2) Humans and animals are primarily exposed to aflatoxins through diet, but occupational exposure is also possible.
3) Aflatoxins like AFB1 are potent liver carcinogens that are metabolized and can form DNA adducts, causing mutations that may lead to liver cancer. Exposure to high doses can cause acute toxicity while long term low exposure risks chronic effects like immune suppression.
Mycotoxin, aflatoxin,
mycotoxins are related to toxins produced by fungi.
This slides had all the necessary knowledge and information for mycotoxins which includes aflatoxin and other fungi toxins
Aflatoxin
Mycotoxins are toxic metabolites produced by fungi that can contaminate foods. They are classified into six major types including aflatoxins, ochratoxin A, patulin, fumonisins, deoxynivalenol, and zearalenone. Aflatoxins are the most studied mycotoxins and are produced by Aspergillus species of fungi. They are carcinogenic and pose health risks such as liver cancer. Preventing pre-harvest and post-harvest contamination is important to reduce human exposure to these toxic fungal metabolites in food.
Aflatoxin
This document discusses aflatoxins, which are toxins produced by certain fungi that can grow on agricultural crops like corn, peanuts, and tree nuts. It provides details on:
- The different types of aflatoxins and their chemical structures. Aflatoxin B1 is the most potent carcinogen.
- How crops can become contaminated pre-harvest or during storage if moisture levels and temperatures are favorable for fungal growth.
- Regulations on allowable levels of aflatoxins in foods and feeds in various countries and organizations like the EU and Codex.
- The health effects of aflatoxin exposure, including acute aflatoxicosis from high levels and liver
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Mycotoxins are toxic metabolites produced by molds that can contaminate livestock feeds. While the rumen can break down some mycotoxins, the capacity decreases with high-concentrate diets. Mycotoxins can cause reduced performance, diarrhea, and increased disease incidence in stressed animals like fresh cows. Symptoms are often nonspecific but can impact the immune system and antioxidant levels subclinically. Both acute and chronic low-level mycotoxin exposure present economic risks, making prevention and treatment important.
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Mycotoxin
This document discusses mycotoxins, which are toxic compounds produced by fungi. It provides background on mycotoxins, including their origin in fungi, mechanisms of toxicity, history, major types, and factors affecting their production. The document also summarizes the health impacts of mycotoxin exposure and discusses interventions and prevention strategies.
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This document discusses mycotoxicoses, which are illnesses caused by toxins produced by molds growing on foods. It defines mycotoxicoses and describes mycotoxins as toxic secondary metabolites produced by filamentous fungi under certain environmental conditions. Several medically significant mycotoxins are discussed in detail, including aflatoxins, fumonisins, ochratoxins, trichothecenes, and others. The document outlines the fungi that produce each mycotoxin, the foods they contaminate, and the diseases they can cause in humans and animals. Prevention focuses on controlling mold growth through drying, refrigeration, and other methods.
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youtube link : https://www.youtube.com/channel/UCPHH8m5zlQGLhXgvH755agg?view_as=subscriber
Facebook group : https://www.facebook.com/groups/836761619701557/
Facebook page : https://www.facebook.com/PharmU/
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This document discusses aflatoxins, including their origin, biosynthesis, association with cancer, and regulations. It begins with an introduction to aflatoxins, describing them as secondary metabolites produced by certain fungi. Their classification and health impacts are also covered. The document then discusses the historical background of aflatoxins, their potential fungal sources, and the chemistry and biosynthetic pathway involved in their production. It also reviews factors that can influence aflatoxin synthesis. Next, the association between aflatoxin exposure and liver cancer is examined. Finally, regulatory strategies and techniques for determining aflatoxin levels established by various organizations are summarized.
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Dr. Babasaheb Nagurao Kumbhar discusses mycotoxins, which are toxic substances produced by fungi that grow on crops. Some key points:
- Mycotoxins are secondary metabolites of fungi that are toxic to other organisms. Unlike bacterial toxins, they are not usually detectable by immune systems.
- Over 300 mycotoxins are known. Major ones of concern include aflatoxins, deoxynivalenol, zearalenone, fumonisin, T-2 toxin, and ochratoxin A.
- Factors like temperature, moisture levels, and storage conditions can favor mycotoxin production. Common toxigenic fungi
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1. Aerobic bacteria can cause surface slime, discoloration, gas production, odor changes and fat decomposition. Pseudomonas is a common genus.
2. Anaerobic bacteria may cause souring through acid production or putrefaction characterized by foul odors. Clostridium bacteria are major putrefiers.
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Toxic metabolites produced by microorganisms can negatively impact seed quality, plant and animal health. Mycotoxins, which are toxic secondary metabolites produced by fungi, commonly contaminate crops like cereals and can reduce seed germination and vigor. Important mycotoxins include aflatoxins, ochratoxin, citrinin, ergot alkaloids, and fumonisins. Factors like host susceptibility, pathogen virulence, environmental conditions, and agronomic practices can influence mycotoxin production. Contamination has consequences for human and animal health as well as international trade. Integrated management strategies are needed to safeguard food and feed supplies from the adverse effects of mycotox
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1) Aflatoxins are toxic and carcinogenic substances produced by fungi that can contaminate foods like cereals, nuts, and spices.
2) Humans and animals are primarily exposed to aflatoxins through diet, but occupational exposure is also possible.
3) Aflatoxins like AFB1 are potent liver carcinogens that are metabolized and can form DNA adducts, causing mutations that may lead to liver cancer. Exposure to high doses can cause acute toxicity while long term low exposure risks chronic effects like immune suppression.
Mycotoxin, aflatoxin,
mycotoxins are related to toxins produced by fungi.
This slides had all the necessary knowledge and information for mycotoxins which includes aflatoxin and other fungi toxins
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Mycotoxins are toxic metabolites produced by fungi that can contaminate foods. They are classified into six major types including aflatoxins, ochratoxin A, patulin, fumonisins, deoxynivalenol, and zearalenone. Aflatoxins are the most studied mycotoxins and are produced by Aspergillus species of fungi. They are carcinogenic and pose health risks such as liver cancer. Preventing pre-harvest and post-harvest contamination is important to reduce human exposure to these toxic fungal metabolites in food.
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This document discusses aflatoxins, which are toxins produced by certain fungi that can grow on agricultural crops like corn, peanuts, and tree nuts. It provides details on:
- The different types of aflatoxins and their chemical structures. Aflatoxin B1 is the most potent carcinogen.
- How crops can become contaminated pre-harvest or during storage if moisture levels and temperatures are favorable for fungal growth.
- Regulations on allowable levels of aflatoxins in foods and feeds in various countries and organizations like the EU and Codex.
- The health effects of aflatoxin exposure, including acute aflatoxicosis from high levels and liver
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This document discusses several infectious diseases including their causative agents, modes of transmission, symptoms, diagnosis and control measures. It covers viral diseases like poliomyelitis, hepatitis A and E. Bacterial diseases mentioned are typhoid, brucellosis and diarrheal diseases. Parasitic diseases discussed include ascariasis, amoebic dysentery and toxoplasmosis. The document then focuses on describing poliomyelitis in more detail including its clinical manifestations, diagnosis, vaccination methods and control strategies.
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Food spoilage occurs when microorganisms like bacteria, yeasts, and molds degrade the nutritional value, texture, and flavor of food, making it unsuitable for consumption. The main causes of food spoilage are physical changes in conditions like temperature and biological factors such as microbial growth. Spoilage can lead to changes in a food's nutritional content, appearance, and production of toxins. Various signs like odor, sliminess, and discoloration indicate microbial spoilage. Proper food preservation techniques aim to inhibit microbial growth or kill microorganisms to prevent spoilage and potential food poisoning.
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Mycotoxins are toxic metabolites produced by molds that can contaminate livestock feeds. While the rumen can break down some mycotoxins, the capacity decreases with high-concentrate diets. Mycotoxins can cause reduced performance, diarrhea, and increased disease incidence in stressed animals like fresh cows. Symptoms are often nonspecific but can impact the immune system and antioxidant levels subclinically. Both acute and chronic low-level mycotoxin exposure present economic risks, making prevention and treatment important.
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This document discusses mycotoxins, which are toxic compounds produced by fungi. It provides background on mycotoxins, including their origin in fungi, mechanisms of toxicity, history, major types, and factors affecting their production. The document also summarizes the health impacts of mycotoxin exposure and discusses interventions and prevention strategies.
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precise description about important mycotoxins and mycetismus with laboratory diagnosis and regulations
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This document discusses mycotoxicoses, which are illnesses caused by toxins produced by molds growing on foods. It defines mycotoxicoses and describes mycotoxins as toxic secondary metabolites produced by filamentous fungi under certain environmental conditions. Several medically significant mycotoxins are discussed in detail, including aflatoxins, fumonisins, ochratoxins, trichothecenes, and others. The document outlines the fungi that produce each mycotoxin, the foods they contaminate, and the diseases they can cause in humans and animals. Prevention focuses on controlling mold growth through drying, refrigeration, and other methods.
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youtube link : https://www.youtube.com/channel/UCPHH8m5zlQGLhXgvH755agg?view_as=subscriber
Facebook group : https://www.facebook.com/groups/836761619701557/
Facebook page : https://www.facebook.com/PharmU/
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Mycotoxins
Dr. Babasaheb Nagurao Kumbhar discusses mycotoxins, which are toxic substances produced by fungi that grow on crops. Some key points:
- Mycotoxins are secondary metabolites of fungi that are toxic to other organisms. Unlike bacterial toxins, they are not usually detectable by immune systems.
- Over 300 mycotoxins are known. Major ones of concern include aflatoxins, deoxynivalenol, zearalenone, fumonisin, T-2 toxin, and ochratoxin A.
- Factors like temperature, moisture levels, and storage conditions can favor mycotoxin production. Common toxigenic fungi
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This document discusses strategies to address food safety challenges related to mycotoxins. It begins with an overview of mycotoxins, their impact on the food industry and regulations. Emerging issues are discussed such as masked mycotoxins, climate change effects, and multiple mycotoxin co-occurrence. Analytical strategies for mycotoxin detection including direct and indirect methods are reviewed. The document concludes with strategies for strengthening ASEAN national food testing laboratories through reference laboratories, training workshops, and proficiency testing programs.
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This document summarizes types of meat spoilage caused by microorganisms. It discusses how meat becomes contaminated during slaughter and processing, allowing microbes like bacteria, yeasts and molds to grow. The major types of spoilage include:
1. Aerobic bacteria can cause surface slime, discoloration, gas production, odor changes and fat decomposition. Pseudomonas is a common genus.
2. Anaerobic bacteria may cause souring through acid production or putrefaction characterized by foul odors. Clostridium bacteria are major putrefiers.
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secondary metabolites
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- Mycotoxins are toxins produced by molds that can contaminate food and feed crops. Around 350-400 mycotoxins have been identified.
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Natural toxins can be found in foods from three main sources:
1) Naturally occurring in plants and animals, such as cyanogenic glycosides in cassava which can release cyanide, and glucosinolates in cruciferous vegetables which can interfere with iodine uptake.
2) As contaminants, such as mycotoxins from mold growth on crops.
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This document discusses mycotoxins, which are toxic substances produced by molds. It notes that over 300 mycotoxins are known, with the most concerning being aflatoxins, deoxynivalenol, zearalenone, fumonisin, T-2 toxin, and ochratoxin A. Aflatoxins are produced by Aspergillus molds and are carcinogenic, with aflatoxin B1 being the most toxic form. Mycotoxins can contaminate foods like cereals, nuts, and dried fruits, posing health risks to humans. Various detection methods exist for analyzing mycotoxins in foods.
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1. Mycotoxins are toxic metabolites produced by filamentous fungi under certain environmental conditions that can contaminate foods like cereals, fruits, and vegetables.
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mycotoxin.pptx
ture, the population size of the species is regulated by environment factors. These factors are responsible for the check and balance of the living organisms. The event where living organisms leave and die without the aid of the man is termed as the natural control. Weather the abiotic factors are responsible for the natural control of the living organism; humidity and temperature are the common factors affecting this sector. Availability of the biotic factors is also a great determine for the survival of the living organisms. Many organisms attacked by pathogens causing diseases to the organisms.CONTROL OF PARASITES;METHODS; Reduction of the source of infection- the parasite is attacked within the host, thereby preventing the dissemination of the infecting agent. Therefore, a prompt diagnosis and treatment of parasitic diseases is an important component in the prevention of dissemination. Sanitary control of drinking water and food. Proper waste disposal – through establishing safe sewage systems, use of screened latrines, and treatment of night soil. The use of insecticides and other chemicals used to control the vector population. Protective clothing that would prevent vectors from resting in the surface of the body and inoculate pathogens during their blood meal. Good personal hygiene. Avoidance of unprotected sexual practices. (1Grazing management strategies in livestock (2Genetic selection (3Biological control and pasture ecology (4Vaccines (5 Dietary control-alternative forages (6 practice safe sex using condom (7 wash your hand regularly, especially after handling uncooked food or feces (8 drink clean water, including bottled water when you are traveling (9fecal exam and regular deworming 1.Grazing management strategies in livestock Management strategies include;Reduce stocking rate Here there is a positive effect on reducing parasites hence is a risk factor that affects the incidence of parasitism in livestock Use of clean grazing Grazing seasons are divided into 2 parts but if the livestock will grazing in different season there will be a dangerous to get infection hence will be at high risk.Mixed/alternate grazing Mixed grazing is based on diluting strategy, do not use cattle under 12 months.Rotational grazing Requires sub division of and careful management, rotation must be long enough for larvae from previous grazing to have died, difficult to estimate time required. 2.biological control The use of biological agents which are natural enemies of the parasites as the method of control,acts on the parasite larvae on pasture natural enemies of parasites include 1.viruses
Mycotoxins general account, types & importance
This document provides an overview of mycotoxins, which are toxic secondary metabolites produced by fungi. It discusses several major types of mycotoxins including aflatoxins, ochratoxin, citrinin, ergot alkaloids, patulin, and fusarium toxins. It describes the fungi that produce each mycotoxin, the foods they are often found in, and their toxic effects in humans and animals. The production of mycotoxins depends on environmental conditions and they can contaminate foods, indoor environments, animal feed, and pose health risks like liver cancer if exposed through the diet.
Molds and Mycotoxin.pptx
Mycotoxins are naturally occurring toxins produced by certain moulds (fungi) and can be found in food.
The moulds grow on a variety of different crops and foodstuffs including cereals, nuts, spices, dried fruits, apples and coffee beans, often under warm and humid conditions.
Mycotoxins can cause a variety of adverse health effects and pose a serious health threat to both humans and livestock.
Poisonous mushrooms
This document summarizes different types of mushrooms, including edible and poisonous varieties. It discusses:
- The basic structure and definition of mushrooms.
- Examples of edible mushrooms like Amanita caesarea and Armillaria mellea.
- 8 groups of poisonous mushroom toxins and their effects, such as amatoxins in Amanita phalloides causing liver damage.
- Methods for identifying poisonous mushrooms like presence of rings or staining reactions.
- Recent research using amatoxins as targeted cancer therapies.
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Former DG Agriculture Extension KPK , Visiting Professor the University of Agriculture Peshawar Pakistan
FOOD TOXICOLOGY
Food toxicology studies how natural or synthetic poisons and toxicants in diverse food products cause harmful, detrimental, or adverse side effects in living organisms.
The main objective of food toxicology is assessing the presence of toxic compounds in food and their relation to adverse effects on human health.Food and nutritional toxicologists deal with toxicants in food, the health effects of high nutrient intakes, and the interactions between toxicants and nutrients.
Food microbiology Theory Lec.1
This document provides an overview of food microbiology. It defines microbiology and food microbiology, explaining that food microbiology focuses on the microbial ecology of foods, including spoilage, fermentation, and foodborne illness. The document outlines why food microbiology is studied, how microorganisms interact with foods, and the various ways microorganisms can manifest themselves in foods. It also provides a brief history of microbiology in food and discusses food spoilage and the main causes and sources of microorganisms in foods.
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metabolites affecting seed quality and human, plant and animal health
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- 2. What are mycotoxin ? • Mycotoxin term refers, • Myco = fungus • Toxin =poisonous substance • Which toxic part produced or secreted by the fungi is called mycotoxin.
- 3. They are secondary metabolite which are secreted by major genera of fungi. Basically this are moulds. Major genera of molds :- 1. Aspergillus 2. Penicillium 3. Fusarium
- 4. Types of mycotoxin 1) Aflatoxin 2) Patulin 3) Ochratoxin 4) Luteoskyrin 5) Sterigmatocystin 6) Penicillic acid 7) Roquefortine
- 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 1. B1 –blue 2. G1 - green
- 8. • Other chemical form of aflatoxins are 1. B2 2. G2 • They are dihydro derivatives of B1 and G1. 1. M1 2. M2 • They are hydroxyl derivative of B1 and B2.
- 9. • Aflatoxin B1 are the most toxic then other forms of aflatoxin. • M1 and M2 are less toxic then parent compound. • They are all highly oxygenated heterocyclic compound. • The primary target organ for aflatoxin is liver , so it cause liver cancer. • It is carcinogenic for mice, sheep and ducklings.
- 10. Patulin • First isolated and described as an antibiotic. • Structurally synonyms of clavantin, mycoin C, penicidin. • White crystal in pure state • M.p. =110.5°C • M.wt = 154 • They are sensitive to Sulphur dioxide, unstable in alkali, stable in acid.
- 11. Toxicity • They have carcinogenic properties for mice. • Some animals are sensitive for patulin. • Considered as potential human carcinogen. • Patulin producing strain isolated from food and animal feed. e.g. –apple sap, apple cidar, apple juice.
- 12. Antibiotic ability • It is use as antibiotic ,effective against many m.o. e.g. -0.1% concentration of patulin inhibit the E.coli and S.aureus.
- 13. Producing mould • Penicillium expansum • Penicillium claviforme • Penicillium patulum • Panicillium urticae • Aspergillus giganteus • Aspergillus clavatus
- 14. Ochratoxin • Isolated from food stuff:- • Corn • Wheat • White beans • Peanut Scott in 1965 isolated 22 fungi which are toxic to ducklings . This toxin specially produced by Aspergillus ochraceus.
- 15. Other producing species • A.ostianus • A .petrakii • A. alliceus • P .cyclopium • P. commune
- 16. Forms of ochratoxin • Ochraroxin A –green • Ochratoxin B –blue • Ochratoxin A are structurally achlorinated isocoumarin derivete with an amide bond to phenylalanine. • Ochratoxin B is dicholoroderivative of ochratoxin A .
- 17. TOXICITY • It is toxic for ducklings ,rats , chicks and other animals. • It 1/3 rd toxic as aflatoxin.
- 18. luteoskyrin • It is produced by 1. Penicillium isolandicum • It is hepatotoxic to animal but • Not as carcinogenic.
- 19. sterigmatocystin • Structure similar to aflatoxin • It is carcinogenic . • It is 1/10 or 1/100 as aflatoxin.
- 20. Penicillic acid • Isolated from oats ,rice , wheat and corn. • Carcinogenic ability • Produces by moulds
- 21. Roquefortine • Reported in blue cheese • Produced by P. roqueforts • Act as neurotoxin.