Wyniki wyszukiwania - Biblioteka Nauki

1

Bioremediation of aflatoxins by some reference fungal strains

100%

El-Shiekh H. H. , Mahdy H. M. , El-Aaser M. M.

Polish Journal of Microbiology

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2007

|

tom 56

|

nr 3

EN

Aspergillus parasiticus RCMB 002001 (2) producing four types of aflatoxins B₁ B₂, G₁, and G₂ was used in this study as an aflatoxin-producer. Penicillium griseofulvum, P. urticae, Paecilomyces lilacinus, Trichoderma viride, Candida utilis, Saccharomyces cerevisiae as well as a non-toxigenic strain of Aspergillus flavus were found to be able to exhibit growth on aflatoxin B₁-containing medium up to a concentration of 500 ppb. It was also found that several fungal strains exhibited the growth in co-culture with A. parasiticus, natural aflatoxins producer, and were able to decreased the total aflatoxin concentration, resulting in the highest inhibition percentage of 67.2% by T. viride, followed by P. lilacinus, P. griseofulvum, S. cerevisiae, C. utilis, P. urticae, Rhizopus nigricans and Mucor rouxii with total aflatoxin inhibition percentage of 53.9, 52.4, 52, 51.7,44, 38.2 and 35.4%, respectively. The separation of bioremediation products using GC/MS revealed that the toxins were degraded into furan moieties.

2

Effects of dietary aflatoxin and sodium bentonite on some hormones in broiler chickens

86%

Eraslan G. , Essiz D. , Akdogan M. , Sahindokuyucu F. , Altintas L. , Hismiogullari S. E.

Bulletin of the Veterinary Institute in Puławy

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2005

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tom 49

|

nr 1

3

Aspects of using N-acetylcysteine in aflatoxicosis and its evaluation regarding some lipid peroxidation parameters in rabbits

86%

Eraslan G. , Cam Y. , Eren M. , Liman B. C. , Atalay O. , Seybek N.

Bulletin of the Veterinary Institute in Puławy

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2005

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tom 49

|

nr 2

4

In vitro study on the effect of aflatoxin on human spermatozoa

86%

Mathuria N. , Verma R. J.

Acta Toxicologica

|

2007

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tom 15

|

nr 1

5

Mycotoxins in beer®

72%

Klimczak K. , Cioch-Skoneczny M.

Postępy Techniki Przetwórstwa Spożywczego

|

2020

|

tom nr 1

82--89

EN

Beer is currently the most popular alcoholic beverage in the world. Due to the scale of consumption, ensuring maximum health safety of it is extremely important issue. One of it’s safety risks is the possibility of mycotoxin occurrence. These compounds were first discovered in the 1960s, but new information about their properties is being discovered to this day. Mycotoxins are metabolites of cereal attacking mold fungi which can contribute to a wide range of conditions, from foodborne illnesses to various types of cancer. As contamination may occur at various leading to the production of a finished product,, manufacturer’s awareness of this type of hazard is an important issue. The article discusses the most common groups of mycotoxins found in beer, brings up the issue of their origin and impact on the sensory characteristics of beer. In addition, article presents data on the occurrence of these compounds in beverages available on the market, as well as methods that can reduce their content.

PL

Piwo jest obecnie najpopularniejszym napojem alkoholowym na świecie. Ze względu na skalę konsumpcji, bardzo ważną kwestią jest zapewnienie maksymalnego bezpieczeństwa zdrowotnego tego produktu. Jednym z zagrożeń jest możliwość występowania mykotoksyn. Związki z tej grupy zostały po raz pierwszy odkryte w latach 60 ubiegłego wieku, a nowe informacje dotyczące ich właściwości pojawiają się po dziś dzień. Są one metabolitami grzybów pleśniowych atakujących zboża i mogą przyczyniać się do występowania szerokiej gamy schorzeń, od zatruć pokarmowych aż do różnego rodzaju nowotworów. Skażenie może wystąpić na różnych etapach prowadzących do otrzymania gotowego produktu, stąd istotną kwestią jest świadomość producentów dotycząca zagrożenia. Artykuł omawia najczęściej występujące grupy mykotoksyn w piwie, porusza kwestię ich pochodzenia i wpływu na cechy sensoryczne produktu. Dodatkowo przedstawione zostały dane dotyczące występowania tych związków w piwach dostępnych na rynku, jak i metody mogące zmniejszyć ich zawartość.

6

Occurrence of AF, AFB1, OTA in rice commercialized in eastern Turkey

72%

Buyukunal S. K. , Kahraman T. , Ciftcioglu G. R.

Polish Journal of Environmental Studies

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2010

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tom 19

|

nr 5

EN

A total of 100 rice samples were collected from five provinces (Kars, Agri, Erzurum, Igdir, and Ardahan) in eastern Turkey. Samples were investigated for total aflatoxin (AF), aflatoxin B1 (AFB1), and ochratoxin A (OTA) levels. The results show that AF levels in 65 (65.0%), AFB1 levels in 35 (35.0%), and OTA levels in 38 (38.0%) of 100 samples were higher than the detection limits. AF and AFB1 levels in all samples were at tolerable limits. OTA levels in 3 samples have been found higher than the legal limits. The highest OTA level in the samples was found in winter season due to climatic conditions, especially relative humidity. Additionally, rice is mainly contaminated by AF, AFB1 and OTA. In Turkey, contamination in rice could be a relatively critical point for human health. Therefore, it is necessary to have an appropriate method for cereal preservation during distribution to consumers and markets.

7

The influence of UV, X and microwave radiation on the aflatoxin B1 concentration in nuts

72%

Jabłońska J. , Mańkowska D.

Biotechnology and Food Science

|

2014

|

tom Vol. 78, nr 2

111--119

EN

In this paper we present results that indicate how electromagnetic irradiation influences aflatoxin B1 (AFB1) concentration in nuts. The aflatoxin level was determined by the immunoaffinity chromatography with fluorimetric detection. First, peanuts as certified reference material (initial AFB1 level fixed at 39.1 ng/g) underwent exposure to UV, gamma and microwave radiation. Decrease of aflatoxin content was strongly correlated with thickness of irradiated sample layer. 2mm layer samples exposed to ultraviolet for 30 min resulted in AFB1 concentration drop by 49.3%, but 10 mm layer samples exhibited limited UV penetration into the material, giving comparatively weaker drop in AFB1. In the samples exposed to microwave radiation in the range of 36 kJ - 150 kJ the residual aflatoxin content was about 50.0%, hardly depending on a dose of energy. The gamma radiation proved to be the most effective method. Individual samples exposed to 2.5 kGy, 5 kGy, 7.5 kGy and 10 kGy gamma radiation dose exhibited AFB1 concentration reduction by 56.8%, 57.8%, 60.9% and 74.3%, respectively. Next, we used this method to the decrease of aflatoxin content in commercial nut products by exposure to 10 kGy dose of gamma radiation. We received the residual aflatoxin content less than 40% for almonds.

8

Infuence of aflatoxin present in forages and concentrated feedingstuffs on milk and some serum biochemical parameters in goats

72%

Bingol N. T. , Tanritanir P. , Dede S. , Ceylan E.

Bulletin of the Veterinary Institute in Puławy

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2007

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tom 51

|

nr 1

EN

Eight private farms as groups were used in the study. Each group contained randomly selected ten goats. These animals were fed forage and concentrated feed. Serum glucose, total protein, albumin, globulin, cholesterol, and triglyceride levels, and ALP (alkaline phosphatase), ALT (alanine -amino transferase), AST (aspartate amino transferase), GGT (γ- glutamyl transferase), and LDH (lactate dehydrogenase) activities were analysed. There were no correlations between glucose, ALP, AST, GGT and feed total aflatoxin (AF) concentrations. There were positive correlations between feed AF and LDH activities (P<0.01), between feed AF and milk aflatoxin M1 (AFM1) (P<0.01). On the other hand, there was a negative correlation (P<0.01) between feed AF and total protein levels were also present. There was negative correlation between ALT concentration (P<0.05) and AF in feed. There was negative correlation between concentrations of albumin and globulin (P<0.01) and positive correlation between triglyceride concentration (P<0.05) and AF level in feed. It was noticed that a marked increase in the level of AFM1 in milk due to an increase in total aflatoxin levels in feeds (P<0.01).

9

Evaluation of aflatoxin toxicity in Japanese quails given various doses of hydrated sodium calcium aluminosilicate

72%

Eraslan G. , Liman B. C. , Guclu B. K. , Atasever A. , Koc A. N. , Beyaz L.

Bulletin of the Veterinary Institute in Puławy

|

2004

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tom 48

|

nr 4

10

Effects of aflatoxin and sodium bentonite administered in feed alone or combined on lipid peroxidation in the liver and kidneys of broilers

72%

Eraslan G. , Akdogan M. , Yarsan E. , Essiz D. , Sahindokuyucu F. , Hismiogullari S. E. , Altintas L.

Bulletin of the Veterinary Institute in Puławy

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2004

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tom 48

|

nr 3

11

Efektywność ozonowania w eliminowaniu grzybów toksynotwórczych oraz ich metabolitów - aflatoksyn w wilgotnym ziarnie kukurydzy

58%

Danilkiewicz D. , Sachadyn-Krol M. , Jackowska I. , Wlazlo L.

Acta Agrophysica

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2015

|

tom 22

|

nr 4

PL

Kukurydza jest jedną z najważniejszych roślin uprawnych świata, a jednocześnie idealnym siedliskiem dla rozwoju grzybów toksynotwórczych. Ich rozwój na powierzchni i wewnątrz ziarna warunkuje jego wilgotność oraz czas przechowywania. W przeprowadzonych badaniach podjęto próbę określenia czasu niezbędnego do efektywnego usuwania zanieczyszczenia aflatoksynami oraz skażenia grzybami pleśniowymi ziarna kukurydzy o podwyższonej wilgotności – 24%. Proces ozonowania prowadzono przy zastosowaniu ozonu w stężeniu 2 mg·dm–3 przez 15, 30, 60, 120 i 180 minut. Oznaczenie ilościowe grzybów przeprowadzono zgodnie z PN-R-64791. Zawartość sumy aflatoksyn zbadano metodą immunoenzymatyczną – ELISA. Przeprowadzone badania wykazały, że zastosowanie gazowego ozonu powoduje blisko stuprocentowe zmniejszenie ogólnej liczby grzybów pleśniowych i produkowanych przez nie aflatoksyn w wilgotnym ziarnie kukurydzy. 38% redukcję zanieczyszczenia grzybami i 42% obniżenie poziomu aflatoksyn obserwowano już po 15 minutach prowadzenia procesu ozonowania. Wydłużenie czasu działania ozonudo 180 minut spowodowało odpowiednio 99% i 92% redukcję grzybów pleśniowych i aflatoksyn. Przeprowadzone badania wykazały, że ozonowanie jest efektywnym sposobem zmniejszania zanieczyszczenia mikrobiologicznego surowca i należy do obiecujących, stosunkowo tanich metod zabezpieczenia ziarna kukurydzy przed dalszymi procesami biodegradacji.

EN

Corn is one of the most important crop in the world and also the ideal habitat for the growth of fungi. Their growth on the surface and inside the grain depends on the moisture content and determines its shelf life. The present study attempted to determine the time required for the efficient removal of fungi and aflatoxin contamination of corn grain with 24% humidity. The ozonation process was carried out using the ozone concentration of 2 mg dm–3 for 15, 30, 60, 120 and 180 minutes. Quantification of fungi was carried out in accordance with PN-R-64791. The total aflatoxin content was tested using the immunoassay – ELISA. The study showed that the use of ozone gas causes nearly one hundred percent reduction in the total number of fungi and aflatoxins produced by them in a damp grain corn. 38% reduction of fungi contamination and 42% in aflatoxin level was observed after 15 minutes of operation. Extension of the contact time for 180 minutes resulted in 99% and 92% reduction respectively. Ozone treatment is effective tool in reducing the microbial load of raw material and is a promising, relatively inexpensive way to protect the raw material before any further processing.

12

Aflatoxin M1 levels of some cheese varieties in Turkey

58%

Baskaya R. , Aydin A. , Yildiz A. , Bostan K.

Medycyna Weterynaryjna

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2006

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tom 62

|

nr 07

778-780

EN

The present study was undertaken to determine the aflatoxin M₁ (AFM₁) levels in various cheese samples in Istanbul. A total of 363 samples of cheese, 131 samples of white cheese, 132 samples of processed cheese, 100 samples of kashar cheese brought to the Istanbul Military Food Control Laboratory were analysed from 2002 to 2004. The quantitative detection of AFM₁ levels in the samples was performed by competitive enzyme linked immunoassay (ELISA) method. AFM₁ levels in 283 (77.96%) of 363 cheese samples were found to be lower than 0.25 µg/kg, determined as the maximum acceptable limit by the Turkish and International Standards and 80 (22.04%) of those were higher. The samples of unacceptable level rates were also quite different depending on the years. The highest rate (40.19%) was determined in 2002 and the rates in 2003 and 2004 were 15.39% and 13.49%, respectively. The results have indicated that high level of AFM₁ in cheese samples can provide a potential risk for consumer health, but the decreasing level of AFM₁ in the latest years may be evaluated as positive progress.

13

Zagrożenia drobnoustrojami i pasożytami związane ze spożyciem sushi

58%

Dybkowska E. , Serwatka J. , Waszkiewicz-Robak B.

Postępy Techniki Przetwórstwa Spożywczego

|

2014

|

tom nr 1

102--106

PL

Tradycyjne japońskie danie sushi, w skład którego wchodzi ryż zestawiony przeważnie z surowymi rybami, owocami morza, wodorostami nori i warzywami, stanowi kompozycję wartościową pod względem odżywczym, jak również wysoko cenioną za walory sensoryczne i estetyczne. Do potencjalnych zagrożeń zdrowotnych związanych z konsumpcją sushi można zaliczyć obecność bakterii i pasożytów, które należy eliminować przez zastosowanie obróbki termicznej ryb. W przypadku ryb przeznaczonych do spożycia na surowo, wymagane jest zastosowanie zamrażania w celu wykluczenia infekcji pasożytniczych. Dla zapewnienia odpowiedniej jakości mikrobiologicznej, istotne jest zapewnienie właściwych warunków pozyskiwania, transportu, przechowywania i przygotowywania surowców i potraw.

EN

Sushi is a traditional Japanese dish, consisting of rice, fresh fish or sea-food, seaweed, and vegetables. It is a composition both nutritionally valuable and highly valued for aesthetic and sensory qualities. The potential health risk associated with the consumption of sushi is the presence of microorganisms and parasites that need to be eliminated by heat treatment of the fish. For the fish intended to be eaten raw, freezing is required to exclude parasitic infections. It is important to ensure proper conditions for the collection, transport, storage and preparation of raw materials and food to obtain the microbiological quality of the dish.

14

Optymalizacja metod oznaczania aflatoksyn w zywnosci z zastosowaniem postkolumnowego tworzenia pochodnych z bromem

58%

Czerwiecki L. , Wilczynska G.

Roczniki Państwowego Zakładu Higieny

|

2007

|

tom 58

|

nr 3

489-501

PL

Opisano metodę oznaczania aflatoksyn B1 B2, G1, i G2 w orzechach, przyprawach kulinarnych, zbożach i przetworach zbożowych. W ramach optymalizacji metody, w zależności od badanej matrycy, wybrano optymalne warunki ekstrakcji, oczyszczania ekstraktów, HPLC i detekcji. Aflatoksyny ekstrahowano mieszaniną metanolu i wody (80+20 v/v) lub (70+30 v/v), ekstrakty oczyszczano na kolumnach IAC z zastosowaniem różnych wariantów elucji i oznaczano na kolumnach C18 Nucleosil lub Nova PAK stosując fazę rozwijającą: metanol + acetonitryl + woda (20 +20 +60 v/v). Do detekcji aflatoksyn, po postkolumnowej reakcji aflatoksyny B1 i G1 z bromem, zastosowano detektor fluorymetryczny przy 362/430 nm. Średni odzysk metody w zależności od rodzaju matrycy i aflatoksyny i wynosił od 52 do 102 %, a RSD % (względne odchylenie standardowe) zawierało się w granicach 0,2 do 8,3. Granice wykrywalności (LOD) i oznaczalności (LOQ) wynosiły, odpowiednio: dla orzechów 0,01 i 0,02 µg/kg, dla przypraw i przetworów zbożowych 0,05 i 0,1 µg/kg. Zawartości aflatoksyn w zbadanych 86 produktach handlowych były poniżej maksymalnych dopuszczalnych poziomów obowiązujących w aktualnym ustawodawstwie.

EN

The method for determination of aflatoxin B1, B2, G1 i G2 in nuts, culinary spices, cereals and cereal products was described. To optimize the analytical procedure in several products, condition of proper extraction, clean-up, HPLC and detection were selected. After extraction by means of methanol and water (80+20 v/v) or (70+30 v/v), clean-up on IAC columns, HPLC on CI 8 columns - Nucleosil and Nova Рак with mobile phase-methanol, acetonitrile, water (20+20+60 v/v) was performed. For fluorometric detection at 362/430 nm, post-column derivatization of aflatoxin B1 and G1, with bromine was carried out. The mean recovery of the method depending on matrix and aflatoxin, was 52-102 % at RSD% 0,2- 8,3. LOD and LOQ, respectively were: 0.01 and 0.02 µg/kg for nuts and 0.05 and 0.1 µg/kg for culinary spices and cereal products. The concentrations of aflatoxins in 86 samples of foods from market were below the permissible maximum levels legally binding.

15

Volatile profiles of toxigenic and non-toxigenic Aspergillus flavus using SPME for solid phase extraction

58%

De L. A. J. , Boue S. M. , Carter-Wientjes C. H. , Bland J. M. , Bhatnagar D. , Cleveland T. E.

Annals of Agricultural and Environmental Medicine

|

2010

|

tom 17

|

nr 2

301-308

16

Zmiany aktywnosci niektorych enzymow pod wplywem aflatoksyn i patuliny. Cz.I. Zywnosc i pasza jako nosniki mikotoksyn i skutki zdrowotne

58%

Florianowicz T.

Bromatologia i Chemia Toksykologiczna

|

1996

|

tom 29

|

nr 4

315-322

17

Pozostalosci aflatoksyny M1 w krajowym mleku w proszku i odzywkach dla dzieci

58%

Domagala J.

Żywność Technologia Jakość

|

1998

|

tom 05

|

nr 1

65-70

18

Effect of gamma irradiation on elimination of aflatoxins produced by apple mycoflora in apple fruits

58%

Afifi A. F. , Foaad M. A. , Fawzi E. M.

Acta Microbiologica Polonica

|

2003

|

tom 52

|

nr 4

19

Germ cell mutagenesis in Drosophila: Multiple endpoint analysis

58%

Nivard M. J. M. , Wijen J. , Vogel E. W.

Acta Biochimica Polonica

|

1998

|

tom 45

|

nr 2

EN

Genotoxic carcinogens, able to damage DNA by alkylation reactions, represent a very diverse class of agents which are capable of producing a wide range of DNA modifications. The mechanisms leading to genetic changes as a result of exposure to alkylating agents (AAs) have been studied in male germ cells of Drosophila using a structure-activity relationship approach (SAR). The analytical tools available concern both genetic and molecular assays. The genetic tests enable to quantify excision repair and clastogenic potency of the AA after treatment of post-meiotic male germ cells and to determine the degree of germ-cell specificity, i.e., the mutagenic effectiveness in post-versus premeiotic cell stages. For a selected group of alkylating agents the molecular spectra have been studied in post-meiotic cell stages. On the basis of these descriptors clear SAR's between genotoxic activity in germ cells and physico-chemical parameters (s-values and O6/N7-alkylguanine adducts) and carcinogenic potency in rodents became apparent, resulting in five distinct classes of alkylating agents so far. These classes are: 1) SN2-type monofunctional AAs, 2) SN1-type monofunctional AAs, 3) polyfunctional AAs, 4) agents able to form etheno-DNA adducts, and 5) aflatoxin B1 (AFB1) a bulky-adduct forming agent. The recent finding that the molecular data obtained with Drosophila and data of the specific locus tests in male mice show remarkable similarities for most genotoxic agents supports the view that Drosophila is a useful model system for the study of transgenerational damage.

20

Limits and regulations for mycotoxins in food and feed

58%

Zmudzki J. , Wisniewska-Dmytrow H.

Polish Journal of Veterinary Sciences

|

2004

|

tom 07

|

nr 3

EN

Mycotoxins are natural contaminants whose presence in food- and feedstuffs cannot be completely avoided. Since several mycotoxins have been associated with and implicated in human and animal diseases there is a need to establish maximum levels, guidelines or action levels for them in some kinds of commodities. International and government authorities in many countries have been investing in mycotoxins research and initiating administrative actions for elaboration of legislation and implementing regulatory measures for the control of mycotoxins. Codex Alimentarius Commission is established international legislation on food and feed. In European Union specific limits and regulations for mycotoxins and other contaminants are constructed under the general Codex standards and based on proposal from European Commission. The legal basis for European Commission became available with the framework Council Regulation (EEC) No 315/93. In this paper, legislation regarding maximum levels for certain mycotoxins in food- and feedstuffs in European Community and other countries were reviewed and discussed.