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Capcarová Marcela - One of the best experts on this subject based on the ideXlab platform.

  • Patulin - a Contaminant of Food and Feed : a review
    Acta Fytotechnica et Zootechnica, 2016
    Co-Authors: Zbyňovská Katarína, Petruška Peter, Kalafová Anna, Capcarová Marcela
    Abstract:

    Received: 2015-07-28   |   Accepted: 2016-02-18   |   Available online: 2016-05-30dx.doi.org/10.15414/afz.2016.19.02.64-67Contamination of food and agricultural commodities by various types of toxigenic Molds (Fungi) is a serious and widely neglected problem. Poor harvesting practices, improper drying, handling, packaging, storage and transport conditions contribute to fungal growth and increase the risk of mycotoxin production. Patulin is a toxic chemical contaminant produced by several species of mold. It is the most common mycotoxin found in apples, apricots, grapes, grape fruit, peaches, pears, olives and cereals. Patulin has been reported to be a genotoxic, reprotoxic, embryotoxic, and immunosuppressive compound. Further research needs to be focused on the generation of data dealing with epidemiological and toxicity effects, especially in humans.Keywords: mycotoxin, patulin, toxicityReferences Arici, M. (2000) Patulin production of penicillium isolates from fermented olives in a synthetic medium. Ernahrung, vol. 24, no. 6, pp. 257-259.Armentia, A., et al. (2000) Monitoring for presence of patulin in Apple juices and ciders sold in the Basque Country. Alimentarisa, vol. 310, pp. 65-70.Askar, A. and Siliha, H. (1999) Patulin in Apple juice and children´s Apple food. Part 1. Toxicological and legal aspects. Fruit Processing, vol. 9, pp. 74-77.Bennet, J. W. and Klich, M. (2003) Mycotoxins. Clinical Microbiology Reviews, vol. 16, no 3, pp. 497 516. doi:http://dx.doi.org/10.1128/cmr.16.3.497-516.2003Berreta, B. et al. (2000) Patulin in Apple-based foods: Occurence and safety evaluation. Food Aditives and Contaminants, vol. 17, no. 5, pp. 399-406. doi:http://dx.doi.org/10.1080/026520300404815Bhat, R., Rai, R. and Karima A. (2010) Mycotoxins in Food and Feed: Present Status and Future Concerns. In Comprehensive Reviews in Food Science and Food Safety, vol. 9, no. 1, pp. 57-81. doi:http://dx.doi.org/10.1111/j.1541-4337.2009.00094.xBirkinshaw, J.H. et al. (1943) Patulin in the common cold collaborative research on a derivative of Penicillium patulum Bainer. II. Biochemistry and Chemistry. Lancet, vol. 242, no. 6273, p. 652.Chalmers, I. and Clarke, M. (2004) The 1944 patulin trial: The first properly controlled multicentre trial conducted under the aegis of the British Medical Research Council. International Journal in Epidemiology, vol. 33, no. 3, pp. 253-260.Ciegler, A., Detroy, R.W. and Lilleloj, E.B. (1971) Patulin, penicillic acid and other carcinogenic lactones. In Ciegler A. – Kadis, S. – Ajl, S.J. Microbial toxins. New York: Academic Press,Ciegler, A. (1977) Patulin. In Rodricks, V. – Hesseltine, C. W. – Mehlman, M. A. Mycotoxins in human and animal health. Park Forest South: Pathotox Publishers.Cunha, S.C. et al. (2014) Patulin assessment and Fungi identification in organic and conventional fruits and derived products. In Food Control, vol. 44, pp. 185-190. doi:http://dx.doi.org/10.1016/j.foodcont.2014.03.043Dailey, R. E., Blaschka, A. M. and Brouwer, E. A. (1977) Absorption, distribution, and excretion of 14C-patulin by rats. Journal of Toxicology and Environmental Health, vol. 3, no. 3, pp. 479-489. doi:http://dx.doi.org/10.1080/15287397709529580Deshpande, S.S. (2002) Handbook of Food Toxicology. New York: Marcel Dekker, Inc., 920 p.Drusch, S. and Ragab, W. (2003) Mycotoxins in fruits, fruit juices, and dried fruits. Journal of Food Protection, vol. 66, no. 8, pp. 1514-1527.Escuoa, L., More, J. and Baradat, C. (1977) The toxins by Bysochlamys nivea Westling. I. Acute toxicity of patulin in adult rats and mice. Annales de recherches veterinaires, vol. 8, pp. 41-49.FAO and WHO. (1995) Evaluation of certain food additives and contaminants. WHO Technological report series, pp. 1-54.Fliege, R. and Metzler, M. (1999) The mycotoxin patulin induces intra- and intercllular amino groups crosslinks in vitro invilving cysteine, lysine and histidine side chains, and alpha-amino goups. Chemico-Biological Interactions, vol. 123, pp. 85-103. doi:http://dx.doi.org/10.1016/s0009-2797(99)00123-4Gokmen, E. and Acar, V. (2000) Long-term survey of patulin in Apple juice concentrates produced in Turkey. Food Aditives and Contaminants, vol. 17, no. 11, pp. 933-936. doi:http://dx.doi.org/10.1080/026520300750038117Hayes, A. W. et al. (1979) Acute toxicity of patulin in mice and rats. Toxicology, vol. 13, no. 2, p. 91-100. doi:http://dx.doi.org/10.1016/s0300-483x(79)80014-1Hopkins, J. (1993) The toxicological hazards of patulin. In Food and Chemical Toxicology, vol. 31, no. 6, p. 455-456. doi:http://dx.doi.org/10.1016/0278-6915(93)90163-sIARC. (1986) Some naturally occuring and synthetic food components, furocoumarins and ultraviolet radiation. In IARC Monographs on the Evaluation of Carcinogenic Risks to Humans, pp. 40.Ito, R. et al. (2004) Development of liquid chromatography-electrospray mass spectrometry for the determination of patulin in Apple juice: investigation of its contamination levels in Japan. Journal of Agricultural and Food Chemistry, vol. 52, no 25, p. 7464-7468. doi:http://dx.doi.org/10.1021/jf049264lJackson, L. and Dombrink-Kurtzman, M. A. (2006) In Sapers, G. M. – Gorny, J. R. – Yousef, A. E. Patulin in microbiology of fruits and vegetables. Atlanta: CRC Press, p. 281-301. doi:http://dx.doi.org/10.1201/9781420038934.ch13JECFA (Joint FAO/WHOExpert Committee on Food Additives and Contaminant). (1996) Toxicological Evaluation of Certain Food Additives and Contaminants. In WHO Food Aditives Series, pp. 35Kadakal, C. and Nas, S. (2002) Effect of activated charcoal on patulin levels in Apple cider. In Nahrung, vol. 46, pp. 31-33. doi:http://dx.doi.org/10.1002/1521-3803(20020101)46:13.0.co;2-dMcKinley, E. R. and Carlton, W. W. (1991) Patulin. In Sharma, E. – Salunkhe, D. K. Mycotoxins and Phytoalexins. Atlanta: CRC Press.Moreau, C. (2002) Co-occurence of patulin and citrinin in Portugeúese apples with rotten spots. Food Aditives and Contaminants, vol. 19, no. 6, pp. 568-574.Moss, M. O. and Long, M. T. 2002. Fate of patulin in the presence of the yeast Saccharomyces cerevisiae. Food Aditives and Contaminants, vol. 19, no. 4, pp.387-399. doi:http://dx.doi.org/10.1080/02652030110091163Munkvold G.P. (2003) Cultural and genetic approaches to managing mycotoxins in maize. Annual Review of Phytopathology, vol. 41, pp. 99-116. doi:http://dx.doi.org/10.1146/annurev.phyto.41.052002.095510Puel, O., Galtier, P. and Oswald, I.P. (2010) Biosynthesis and toxicological effects of Patulin. Toxins, vol. 2, no. 4, pp. 613-631. doi:http://dx.doi.org/10.3390/toxins2040613Roll, R., Matthiaschk, G. and Korte, A. (1990) Embryotoxicity and mutagenicity of mycotoxins. Journal of Environmental Pathology, Toxicology and Oncology, vol. 10, no. 1-2, pp. 1-7.Rychlik, M. (2005) Quantification of the Mycotoxin Patulin in Foods. Nutrition, vol. 29, no. 1, pp. 9-15.Selmangolu, G. and Kockaya, E. A. (2004) Investigation of the efects of patulin on thyroid and testis, and hormone levels in growing male rats. Food and Chemical Toxicology, vol. 42, no. 5, pp. 721-727.Selmangolu, G. (2006) Evaluation of the reproductive toxicity of patulin in growing male rats. Food and Chemical Toxicology, vol. 44, no. 12, p. 2019-2024. doi:http://dx.doi.org/10.1016/j.fct.2006.06.022Sharma, R. P. (1993) Immunotoxicity of mycotoxins. Journal of Dairy Science, vol. 76, no. 3, pp. 892-897. doi:http://dx.doi.org/10.3168/jds.s0022-0302(93)77415-9Singh, J. (1967) Patulin. In Gotlieb, D. – Shaw, P. D. Antibiotics. Mechanisms of Action. New York: Springer Verlag, pp. 621-635. doi:http://dx.doi.org/10.1007/978-3-662-38439-8_47Stott, W. T. and Bullerman, L. B. (1975) Patulin: a mycotoxin of potential concern in foods. Journal of Milk and Food Technology, vol. 28, no. 11, pp. 695-698.Trucksess, M. W. and Tang, Y. (2001) Solid phase extraction method for patulin in apple juice and unfiltered apple juice. In Trucksess, M. W. – Pohland, A.F. Mycotoxins Protocols. Totowa: Humana Press, pp. 205-2013.Verger, P. et al. (1999) Identification of risk groups for intake of food chemicals. Regulatory Toxicology and Pharmacology, vol. 30, no. 2 Pt 2, pp. S103-S108. doi:http://dx.doi.org/10.1006/rtph.1999.1334Woutera, M. F. and Speijers, G. J. A. (1996) Toxicological evaluation of certain food aditives and contaminants in food. Food Aditive Series, vol. 35, pp. 377-402.Yurdun, T., Omurtag, G.Z. and Ersoy, O. (2001) Incidence of patulin in Apple juices merkered in Turkey. Journal of Food Protection, vol. 64, no. 11, pp. 1851-1853. 

W Janosz - One of the best experts on this subject based on the ideXlab platform.

  • the effect of ribwort plantago lanceolata and its myrorrhizas on the growth of microflora in soil contaminated with used engine oil
    Archives of Environmental Protection, 2011
    Co-Authors: A Malachowskajutsz, J Rudek, W Janosz
    Abstract:

    The aim of the work was to estimate the influence of plants mycorrhizas on the number of hydro- carbons degrading bacteria, saprophytic bacteria and Molds Fungi during the remediation of the soil samples contaminated with used engine oil. The investigation were carried out in laboratory conditions. Nine modifica - tions of the soil substrate were prepared and divided into three groups: the first one - without used engine oil; the second one - with 10% (w/w) of used engine oil; the third one - with 25% (w/w) of used oil. In each group one sample was sown with ribwort, one was inoculated with living spores of mycorrhizal Fungi and sown with ribwort, and the third one was left without plants and mycorrhizal Fungi. The sample of the uncontaminated soil was the control. The investigation showed a significant effect of used engine oil, the presence of ribwort and mycorrhizal Fungi on the number of soil microorganisms. The increase of the number of hydrocarbons degrad- ing bacteria, in respect to the control sample was observed in the used engine oil contaminated samples. The seeding of soil samples with plants and additional inoculation with spores of mycorrhizal Fungi stimulated the increase of the number of microorganisms in the all studied groups.

Zbyňovská Katarína - One of the best experts on this subject based on the ideXlab platform.

  • Patulin - a Contaminant of Food and Feed : a review
    Acta Fytotechnica et Zootechnica, 2016
    Co-Authors: Zbyňovská Katarína, Petruška Peter, Kalafová Anna, Capcarová Marcela
    Abstract:

    Received: 2015-07-28   |   Accepted: 2016-02-18   |   Available online: 2016-05-30dx.doi.org/10.15414/afz.2016.19.02.64-67Contamination of food and agricultural commodities by various types of toxigenic Molds (Fungi) is a serious and widely neglected problem. Poor harvesting practices, improper drying, handling, packaging, storage and transport conditions contribute to fungal growth and increase the risk of mycotoxin production. Patulin is a toxic chemical contaminant produced by several species of mold. It is the most common mycotoxin found in apples, apricots, grapes, grape fruit, peaches, pears, olives and cereals. Patulin has been reported to be a genotoxic, reprotoxic, embryotoxic, and immunosuppressive compound. Further research needs to be focused on the generation of data dealing with epidemiological and toxicity effects, especially in humans.Keywords: mycotoxin, patulin, toxicityReferences Arici, M. (2000) Patulin production of penicillium isolates from fermented olives in a synthetic medium. Ernahrung, vol. 24, no. 6, pp. 257-259.Armentia, A., et al. (2000) Monitoring for presence of patulin in Apple juices and ciders sold in the Basque Country. Alimentarisa, vol. 310, pp. 65-70.Askar, A. and Siliha, H. (1999) Patulin in Apple juice and children´s Apple food. Part 1. Toxicological and legal aspects. Fruit Processing, vol. 9, pp. 74-77.Bennet, J. W. and Klich, M. (2003) Mycotoxins. Clinical Microbiology Reviews, vol. 16, no 3, pp. 497 516. doi:http://dx.doi.org/10.1128/cmr.16.3.497-516.2003Berreta, B. et al. (2000) Patulin in Apple-based foods: Occurence and safety evaluation. Food Aditives and Contaminants, vol. 17, no. 5, pp. 399-406. doi:http://dx.doi.org/10.1080/026520300404815Bhat, R., Rai, R. and Karima A. (2010) Mycotoxins in Food and Feed: Present Status and Future Concerns. In Comprehensive Reviews in Food Science and Food Safety, vol. 9, no. 1, pp. 57-81. doi:http://dx.doi.org/10.1111/j.1541-4337.2009.00094.xBirkinshaw, J.H. et al. (1943) Patulin in the common cold collaborative research on a derivative of Penicillium patulum Bainer. II. Biochemistry and Chemistry. Lancet, vol. 242, no. 6273, p. 652.Chalmers, I. and Clarke, M. (2004) The 1944 patulin trial: The first properly controlled multicentre trial conducted under the aegis of the British Medical Research Council. International Journal in Epidemiology, vol. 33, no. 3, pp. 253-260.Ciegler, A., Detroy, R.W. and Lilleloj, E.B. (1971) Patulin, penicillic acid and other carcinogenic lactones. In Ciegler A. – Kadis, S. – Ajl, S.J. Microbial toxins. New York: Academic Press,Ciegler, A. (1977) Patulin. In Rodricks, V. – Hesseltine, C. W. – Mehlman, M. A. Mycotoxins in human and animal health. Park Forest South: Pathotox Publishers.Cunha, S.C. et al. (2014) Patulin assessment and Fungi identification in organic and conventional fruits and derived products. In Food Control, vol. 44, pp. 185-190. doi:http://dx.doi.org/10.1016/j.foodcont.2014.03.043Dailey, R. E., Blaschka, A. M. and Brouwer, E. A. (1977) Absorption, distribution, and excretion of 14C-patulin by rats. Journal of Toxicology and Environmental Health, vol. 3, no. 3, pp. 479-489. doi:http://dx.doi.org/10.1080/15287397709529580Deshpande, S.S. (2002) Handbook of Food Toxicology. New York: Marcel Dekker, Inc., 920 p.Drusch, S. and Ragab, W. (2003) Mycotoxins in fruits, fruit juices, and dried fruits. Journal of Food Protection, vol. 66, no. 8, pp. 1514-1527.Escuoa, L., More, J. and Baradat, C. (1977) The toxins by Bysochlamys nivea Westling. I. Acute toxicity of patulin in adult rats and mice. Annales de recherches veterinaires, vol. 8, pp. 41-49.FAO and WHO. (1995) Evaluation of certain food additives and contaminants. WHO Technological report series, pp. 1-54.Fliege, R. and Metzler, M. (1999) The mycotoxin patulin induces intra- and intercllular amino groups crosslinks in vitro invilving cysteine, lysine and histidine side chains, and alpha-amino goups. Chemico-Biological Interactions, vol. 123, pp. 85-103. doi:http://dx.doi.org/10.1016/s0009-2797(99)00123-4Gokmen, E. and Acar, V. (2000) Long-term survey of patulin in Apple juice concentrates produced in Turkey. Food Aditives and Contaminants, vol. 17, no. 11, pp. 933-936. doi:http://dx.doi.org/10.1080/026520300750038117Hayes, A. W. et al. (1979) Acute toxicity of patulin in mice and rats. Toxicology, vol. 13, no. 2, p. 91-100. doi:http://dx.doi.org/10.1016/s0300-483x(79)80014-1Hopkins, J. (1993) The toxicological hazards of patulin. In Food and Chemical Toxicology, vol. 31, no. 6, p. 455-456. doi:http://dx.doi.org/10.1016/0278-6915(93)90163-sIARC. (1986) Some naturally occuring and synthetic food components, furocoumarins and ultraviolet radiation. In IARC Monographs on the Evaluation of Carcinogenic Risks to Humans, pp. 40.Ito, R. et al. (2004) Development of liquid chromatography-electrospray mass spectrometry for the determination of patulin in Apple juice: investigation of its contamination levels in Japan. Journal of Agricultural and Food Chemistry, vol. 52, no 25, p. 7464-7468. doi:http://dx.doi.org/10.1021/jf049264lJackson, L. and Dombrink-Kurtzman, M. A. (2006) In Sapers, G. M. – Gorny, J. R. – Yousef, A. E. Patulin in microbiology of fruits and vegetables. Atlanta: CRC Press, p. 281-301. doi:http://dx.doi.org/10.1201/9781420038934.ch13JECFA (Joint FAO/WHOExpert Committee on Food Additives and Contaminant). (1996) Toxicological Evaluation of Certain Food Additives and Contaminants. In WHO Food Aditives Series, pp. 35Kadakal, C. and Nas, S. (2002) Effect of activated charcoal on patulin levels in Apple cider. In Nahrung, vol. 46, pp. 31-33. doi:http://dx.doi.org/10.1002/1521-3803(20020101)46:13.0.co;2-dMcKinley, E. R. and Carlton, W. W. (1991) Patulin. In Sharma, E. – Salunkhe, D. K. Mycotoxins and Phytoalexins. Atlanta: CRC Press.Moreau, C. (2002) Co-occurence of patulin and citrinin in Portugeúese apples with rotten spots. Food Aditives and Contaminants, vol. 19, no. 6, pp. 568-574.Moss, M. O. and Long, M. T. 2002. Fate of patulin in the presence of the yeast Saccharomyces cerevisiae. Food Aditives and Contaminants, vol. 19, no. 4, pp.387-399. doi:http://dx.doi.org/10.1080/02652030110091163Munkvold G.P. (2003) Cultural and genetic approaches to managing mycotoxins in maize. Annual Review of Phytopathology, vol. 41, pp. 99-116. doi:http://dx.doi.org/10.1146/annurev.phyto.41.052002.095510Puel, O., Galtier, P. and Oswald, I.P. (2010) Biosynthesis and toxicological effects of Patulin. Toxins, vol. 2, no. 4, pp. 613-631. doi:http://dx.doi.org/10.3390/toxins2040613Roll, R., Matthiaschk, G. and Korte, A. (1990) Embryotoxicity and mutagenicity of mycotoxins. Journal of Environmental Pathology, Toxicology and Oncology, vol. 10, no. 1-2, pp. 1-7.Rychlik, M. (2005) Quantification of the Mycotoxin Patulin in Foods. Nutrition, vol. 29, no. 1, pp. 9-15.Selmangolu, G. and Kockaya, E. A. (2004) Investigation of the efects of patulin on thyroid and testis, and hormone levels in growing male rats. Food and Chemical Toxicology, vol. 42, no. 5, pp. 721-727.Selmangolu, G. (2006) Evaluation of the reproductive toxicity of patulin in growing male rats. Food and Chemical Toxicology, vol. 44, no. 12, p. 2019-2024. doi:http://dx.doi.org/10.1016/j.fct.2006.06.022Sharma, R. P. (1993) Immunotoxicity of mycotoxins. Journal of Dairy Science, vol. 76, no. 3, pp. 892-897. doi:http://dx.doi.org/10.3168/jds.s0022-0302(93)77415-9Singh, J. (1967) Patulin. In Gotlieb, D. – Shaw, P. D. Antibiotics. Mechanisms of Action. New York: Springer Verlag, pp. 621-635. doi:http://dx.doi.org/10.1007/978-3-662-38439-8_47Stott, W. T. and Bullerman, L. B. (1975) Patulin: a mycotoxin of potential concern in foods. Journal of Milk and Food Technology, vol. 28, no. 11, pp. 695-698.Trucksess, M. W. and Tang, Y. (2001) Solid phase extraction method for patulin in apple juice and unfiltered apple juice. In Trucksess, M. W. – Pohland, A.F. Mycotoxins Protocols. Totowa: Humana Press, pp. 205-2013.Verger, P. et al. (1999) Identification of risk groups for intake of food chemicals. Regulatory Toxicology and Pharmacology, vol. 30, no. 2 Pt 2, pp. S103-S108. doi:http://dx.doi.org/10.1006/rtph.1999.1334Woutera, M. F. and Speijers, G. J. A. (1996) Toxicological evaluation of certain food aditives and contaminants in food. Food Aditive Series, vol. 35, pp. 377-402.Yurdun, T., Omurtag, G.Z. and Ersoy, O. (2001) Incidence of patulin in Apple juices merkered in Turkey. Journal of Food Protection, vol. 64, no. 11, pp. 1851-1853. 

Meric A Altinoz - One of the best experts on this subject based on the ideXlab platform.

  • employing volcanic tuff minerals in interior architecture design to reduce microbial contaminants and airborne fungal carcinogens of indoor environments
    Toxicology and Industrial Health, 2012
    Co-Authors: Yaman Gedikoglu, Gunduz Gedikoglu, Genco Berkin, Taskin Ceyhan, Meric A Altinoz
    Abstract:

    Indoor volatile organic compounds (VOCs) have posed significant risks to human health since people have both shifted to a life spent, for the most part, indoors. Further, changes in materials used in the construction of buildings, furnishings, and tools either leak or encourage the production of VOCs. Whether these enclosed areas are residences, hospitals or workplaces (specifically composting facilities or closed farm buildings for raising livestock), VOCs can rise to levels that threaten people’s health. VOCs can either originate from phenolic and benzene-like compounds in building materials and office furniture or from Molds (Fungi) growing inside improperly ventilated or sealed buildings. Regardless of the source, exposure to VOCs could lead to significant health concerns from sick-building syndrome, ‘leukemia houses,’ in-hospital fungemia cases or occupation-associated cancer epidemics due to aflatoxicosis. Innovative 21st-century building materials could offer solutions to these challenges. We propo...

A Malachowskajutsz - One of the best experts on this subject based on the ideXlab platform.

  • the effect of ribwort plantago lanceolata and its myrorrhizas on the growth of microflora in soil contaminated with used engine oil
    Archives of Environmental Protection, 2011
    Co-Authors: A Malachowskajutsz, J Rudek, W Janosz
    Abstract:

    The aim of the work was to estimate the influence of plants mycorrhizas on the number of hydro- carbons degrading bacteria, saprophytic bacteria and Molds Fungi during the remediation of the soil samples contaminated with used engine oil. The investigation were carried out in laboratory conditions. Nine modifica - tions of the soil substrate were prepared and divided into three groups: the first one - without used engine oil; the second one - with 10% (w/w) of used engine oil; the third one - with 25% (w/w) of used oil. In each group one sample was sown with ribwort, one was inoculated with living spores of mycorrhizal Fungi and sown with ribwort, and the third one was left without plants and mycorrhizal Fungi. The sample of the uncontaminated soil was the control. The investigation showed a significant effect of used engine oil, the presence of ribwort and mycorrhizal Fungi on the number of soil microorganisms. The increase of the number of hydrocarbons degrad- ing bacteria, in respect to the control sample was observed in the used engine oil contaminated samples. The seeding of soil samples with plants and additional inoculation with spores of mycorrhizal Fungi stimulated the increase of the number of microorganisms in the all studied groups.