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Çeşitli Gıdalarda Okratoksin A Varlığı

Year 2015, Volume: 3 Issue: 1, 27 - 33, 15.11.2015

ERHAN Keyvan Özen Yurdakul

Abstract

Okratoksin A (OTA) Aspergillus ve Penicillium türleri tarafından sentezlenen nefrotoksik etkili bir toksindir. OTA ayrıca insanlarda immunotoksik, teratojenik ve karsinojenik etkileri nedeniyle kansere neden maddeler arasında yer almaktadır. Tahıl, kahve çekirdeği, fındık, kakao, bakliyat, bira, şarap, baharat ve kuru üzümde bulunabilen bir mikotoksindir. OTA kısmen kararlı bir moleküldür ve gıdalara uygulanan işlemlerden sonra bile değişmeden kalabilir. Bu nedenle hayvansal gıdalarda OTA varlığına yönelik çalışmalar yapılması önerilmektedir.

Keywords

Analitik yöntemler gıda Okratoksin A.

References

  • Akdeniz AS, Ozden S, Alpertunga B. 2013. Ochratoxin A in dried grapes and grape-derived products in Turkey. Food Addit. Contam. B. 6, 265-269.
  • Anonim. 2007. Türk Gıda Kodeksi (Tebliğ No: 2007/27). Üzüm pekmezi tebliği. http://www.resmigazete.gov.tr/eskiler /2007/06/20070615-6.htm (Erişim tarihi:03.03.2015)
  • Anonim. 2011. Türk Gıda Kodeksi Bulaşanlar Yönetmeliği. http://www.resmigazete.gov.tr/eskiler/2011/12/2011 1229M3-8.htm (Erişim tarihi: 03.03.2015)
  • Arici M, Gümüş T, Kara F. 2004. The fate of ochratoxin A during the pekmez production from moldy grapes. Food Cont. 15, 597–600.
  • Battilani P, Pietri A. 2002. Ochratoxin A in grapes and wine. Eur. J. Plant Pathol. 108, 639–643.
  • Bayman P, Baker JL, Doster M, et al. 2002. Ochratoxin production by the Aspergillus ochraceus group and Aspergillus alliaceus. Appl. Environ. Microbiol. 68, 2326–2329.
  • Bucheli P, Taniwaki MH. 2002. Research on the origin, and on the impact of post-harvest handling and manufacturing on the presence of ochratoxin A in coffee. Food Addit. Contam. 19, 655–665.
  • Bullerman LB, Schroeder LL, Park KY. 1984. J. Food Prot. 47, 637.
  • Cabanes FJ, Accensi F, Bragulat MR, et al. 2002. What is the source of ochratoxin A in wine? Int. J. Food Microbiol. 79, 213–215.
  • Chu FS. 1992. Handbook of applied mycology. Bhatnagar D, Lillehoj EB, Arora DK, ed. Mycotoxins in Ecological Systems. NewYork: Marcel Dekker, 87.
  • Duarte SC, Lino CM, Pena A. 2010. Mycotoxin food and feed regulation and the specific case of ochratoxin A: A review of the worldwide status. Food Addit. Contam. A. 27, 1440–1450.
  • Duarte SC, Lino CM, Pena A. 2012. Food safety implications of ochratoxin A in animalderived food products. Vet. J. 192, 286–292.
  • European Commission. 2002. Commission Regulation (EC) No 472/2002 of 12 March 2002 amending regulation (EC) No 466/2001 setting maximum levels for certain contaminants in foodstuffs. Off. J. Eur. Union. L75, 18–20.
  • IARC (International Agency Research of Cancer). 1993. Some naturally occurring substances: food items and constituents, heterocyclic aromatic amines and mycotoxins. In: IARC monographs on the evaluation of carcinogenic risks to humans. Lyon: IARC Press, 56, 489–521.
  • JECFA (Joint FAO/WHO Expert Committee of Food Additives). 2001. Evaluation of certain mycotoxins in food: fifty-sixth report of the Joint FAO/WHO Expert Committee on Food Additives. Geneva: WHO Technical Report Series, 906.
  • Kuiper-Goodman T. 1996. Risk assessment of ochratoxin A: an update. Food Addit. Contam. 13, 53–57.
  • Larsen TO, Svendsen A, Smedsgaard J. 2001. Biochemical characterization of ochratoxin Aproducing strains of the genus Penicillium. Appl. Environ. Microbiol. 67, 3630–3635.
  • Lund F, Frisvad JC. 2003. Penicillium verrucosum in wheat and barley indicates presence of ochratoxin A. J. Appl. Microbiol. 95, 1117–1123.
  • Micco C, Miraglia M, Benelli L, et. Al. 1987. Longterm administration of low doses of mycotoxins in poultry. Residues of ochratoxin A in broilers and laying hens. Poultry Sci. 66, 47–50.
  • Monaci L, Palmisano F. 2004. Determination of ochratoxin A in foods: State-ofthe-art and analytical challenges. Anal. Bioanal. Chem. 378, 96–103.
  • Schiavone A, Cavallero C, Girotto L, et al. 2008. A survey on the occurrence of ochratoxin A in feeds and sera collected in conventional and organic poultry farms in Northern Italy. Ital. J. Anim. Sci. 7, 495–503.
  • Téren J, Varga J, Hamari Z, et al. 1996. Immunochemical detection of ochratoxin A in black Aspergillus strains. Mycopathologia. 134, 171–176.
  • Tosun H, Yıldız H, Obuz E, et al. 2014. Ochratoxin A in grape pekmez (grape molasses) consumed in Turkey. Food Addit. Contam. B. 7:1,37-39.
  • Turner NW, Subrahmanyam S, Piletsky SA. 2009. Analytical methods for determination of mycotoxins: a review. Anal. Chim. Acta. 632, 168–180.
  • Van der Merwe KJ, Steyn PS, Fourie L, et al. 1965. Ochratoxin A, a toxic metabolite produced by Aspergillus ochraceus Wilh. Nature. 205, 1112–1113.
  • Varga J, Kozakiewicz Z. 2006. Ochratoxin A in grapes and grape derived products. Trends Food Sci.Technol. 17, 72–81.
  • Wolff J, Bresch H, Cholmakov-Bodechtel C, et al. 2000. Ochratoxin A: contamination of foods and consumer exposure. Arch. Lebensmittelhyg. 51, 81–128.
  • Zimmerli B, Dick R. 1996. Ochratoxin A in table wine and grapejuice: occurrence and risk assessment. Food Addit. Contam. 13, 655– 668.).

Presence of Ochratoxin A in Various Foods

Year 2015, Volume: 3 Issue: 1, 27 - 33, 15.11.2015

ERHAN Keyvan Özen Yurdakul

Abstract

Ochratoxin A (OTA) is a mycotoxin which contaminates different plant products, including cereals, coffee beans, nuts, cocoa, pulses, beer, wine, spices and raisin. OTA is synthesized by Aspergillus and Penicillium species. OTA has been reported to have nephrotoxic, immunotoxic, teratogenic and carcinogenic effects in humans. OTA is a partly stable molecule and it may remain unchanged in food even after processing. Therefore, it is suggested that OTA content should be monitored in animal origin foods.

Keywords

Analytical methods food Ochratoxin A.

References

  • Akdeniz AS, Ozden S, Alpertunga B. 2013. Ochratoxin A in dried grapes and grape-derived products in Turkey. Food Addit. Contam. B. 6, 265-269.
  • Anonim. 2007. Türk Gıda Kodeksi (Tebliğ No: 2007/27). Üzüm pekmezi tebliği. http://www.resmigazete.gov.tr/eskiler /2007/06/20070615-6.htm (Erişim tarihi:03.03.2015)
  • Anonim. 2011. Türk Gıda Kodeksi Bulaşanlar Yönetmeliği. http://www.resmigazete.gov.tr/eskiler/2011/12/2011 1229M3-8.htm (Erişim tarihi: 03.03.2015)
  • Arici M, Gümüş T, Kara F. 2004. The fate of ochratoxin A during the pekmez production from moldy grapes. Food Cont. 15, 597–600.
  • Battilani P, Pietri A. 2002. Ochratoxin A in grapes and wine. Eur. J. Plant Pathol. 108, 639–643.
  • Bayman P, Baker JL, Doster M, et al. 2002. Ochratoxin production by the Aspergillus ochraceus group and Aspergillus alliaceus. Appl. Environ. Microbiol. 68, 2326–2329.
  • Bucheli P, Taniwaki MH. 2002. Research on the origin, and on the impact of post-harvest handling and manufacturing on the presence of ochratoxin A in coffee. Food Addit. Contam. 19, 655–665.
  • Bullerman LB, Schroeder LL, Park KY. 1984. J. Food Prot. 47, 637.
  • Cabanes FJ, Accensi F, Bragulat MR, et al. 2002. What is the source of ochratoxin A in wine? Int. J. Food Microbiol. 79, 213–215.
  • Chu FS. 1992. Handbook of applied mycology. Bhatnagar D, Lillehoj EB, Arora DK, ed. Mycotoxins in Ecological Systems. NewYork: Marcel Dekker, 87.
  • Duarte SC, Lino CM, Pena A. 2010. Mycotoxin food and feed regulation and the specific case of ochratoxin A: A review of the worldwide status. Food Addit. Contam. A. 27, 1440–1450.
  • Duarte SC, Lino CM, Pena A. 2012. Food safety implications of ochratoxin A in animalderived food products. Vet. J. 192, 286–292.
  • European Commission. 2002. Commission Regulation (EC) No 472/2002 of 12 March 2002 amending regulation (EC) No 466/2001 setting maximum levels for certain contaminants in foodstuffs. Off. J. Eur. Union. L75, 18–20.
  • IARC (International Agency Research of Cancer). 1993. Some naturally occurring substances: food items and constituents, heterocyclic aromatic amines and mycotoxins. In: IARC monographs on the evaluation of carcinogenic risks to humans. Lyon: IARC Press, 56, 489–521.
  • JECFA (Joint FAO/WHO Expert Committee of Food Additives). 2001. Evaluation of certain mycotoxins in food: fifty-sixth report of the Joint FAO/WHO Expert Committee on Food Additives. Geneva: WHO Technical Report Series, 906.
  • Kuiper-Goodman T. 1996. Risk assessment of ochratoxin A: an update. Food Addit. Contam. 13, 53–57.
  • Larsen TO, Svendsen A, Smedsgaard J. 2001. Biochemical characterization of ochratoxin Aproducing strains of the genus Penicillium. Appl. Environ. Microbiol. 67, 3630–3635.
  • Lund F, Frisvad JC. 2003. Penicillium verrucosum in wheat and barley indicates presence of ochratoxin A. J. Appl. Microbiol. 95, 1117–1123.
  • Micco C, Miraglia M, Benelli L, et. Al. 1987. Longterm administration of low doses of mycotoxins in poultry. Residues of ochratoxin A in broilers and laying hens. Poultry Sci. 66, 47–50.
  • Monaci L, Palmisano F. 2004. Determination of ochratoxin A in foods: State-ofthe-art and analytical challenges. Anal. Bioanal. Chem. 378, 96–103.
  • Schiavone A, Cavallero C, Girotto L, et al. 2008. A survey on the occurrence of ochratoxin A in feeds and sera collected in conventional and organic poultry farms in Northern Italy. Ital. J. Anim. Sci. 7, 495–503.
  • Téren J, Varga J, Hamari Z, et al. 1996. Immunochemical detection of ochratoxin A in black Aspergillus strains. Mycopathologia. 134, 171–176.
  • Tosun H, Yıldız H, Obuz E, et al. 2014. Ochratoxin A in grape pekmez (grape molasses) consumed in Turkey. Food Addit. Contam. B. 7:1,37-39.
  • Turner NW, Subrahmanyam S, Piletsky SA. 2009. Analytical methods for determination of mycotoxins: a review. Anal. Chim. Acta. 632, 168–180.
  • Van der Merwe KJ, Steyn PS, Fourie L, et al. 1965. Ochratoxin A, a toxic metabolite produced by Aspergillus ochraceus Wilh. Nature. 205, 1112–1113.
  • Varga J, Kozakiewicz Z. 2006. Ochratoxin A in grapes and grape derived products. Trends Food Sci.Technol. 17, 72–81.
  • Wolff J, Bresch H, Cholmakov-Bodechtel C, et al. 2000. Ochratoxin A: contamination of foods and consumer exposure. Arch. Lebensmittelhyg. 51, 81–128.
  • Zimmerli B, Dick R. 1996. Ochratoxin A in table wine and grapejuice: occurrence and risk assessment. Food Addit. Contam. 13, 655– 668.).
There are 28 citations in total.

Details

Primary Language Turkish
Subjects Health Care Administration
Journal Section Makaleler
Authors

ERHAN Keyvan

Özen Yurdakul This is me

Publication Date November 15, 2015
Submission Date March 10, 2015
Published in Issue Year 2015 Volume: 3 Issue: 1

Cite

APA Keyvan, E., & Yurdakul, Ö. (2015). Çeşitli Gıdalarda Okratoksin A Varlığı. Mehmet Akif Ersoy University Journal of Health Sciences Institute, 3(1), 27-33.
AMA Keyvan E, Yurdakul Ö. Çeşitli Gıdalarda Okratoksin A Varlığı. Mehmet Akif Ersoy University Journal of Health Sciences Institute. November 2015;3(1):27-33.
Chicago Keyvan, ERHAN, and Özen Yurdakul. “Çeşitli Gıdalarda Okratoksin A Varlığı”. Mehmet Akif Ersoy University Journal of Health Sciences Institute 3, no. 1 (November 2015): 27-33.
EndNote Keyvan E, Yurdakul Ö (November 1, 2015) Çeşitli Gıdalarda Okratoksin A Varlığı. Mehmet Akif Ersoy University Journal of Health Sciences Institute 3 1 27–33.
IEEE E. Keyvan and Ö. Yurdakul, “Çeşitli Gıdalarda Okratoksin A Varlığı”, Mehmet Akif Ersoy University Journal of Health Sciences Institute, vol. 3, no. 1, pp. 27–33, 2015.
ISNAD Keyvan, ERHAN - Yurdakul, Özen. “Çeşitli Gıdalarda Okratoksin A Varlığı”. Mehmet Akif Ersoy University Journal of Health Sciences Institute 3/1 (November 2015), 27-33.
JAMA Keyvan E, Yurdakul Ö. Çeşitli Gıdalarda Okratoksin A Varlığı. Mehmet Akif Ersoy University Journal of Health Sciences Institute. 2015;3:27–33.
MLA Keyvan, ERHAN and Özen Yurdakul. “Çeşitli Gıdalarda Okratoksin A Varlığı”. Mehmet Akif Ersoy University Journal of Health Sciences Institute, vol. 3, no. 1, 2015, pp. 27-33.
Vancouver Keyvan E, Yurdakul Ö. Çeşitli Gıdalarda Okratoksin A Varlığı. Mehmet Akif Ersoy University Journal of Health Sciences Institute. 2015;3(1):27-33.
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