MYCOTOXINS DEPARTMENT OF MICROBIOLOGY VIVEKANANDA ARTS AND SCIENCE COLLEGE FOR WOMEN SANKAGIRI Subject : Food M icrobiology Submitted by Dharshini Dharmalingam III B.SC ., -Microbiology Department of Microbiology Vivekananda Arts and S cience C ollege for Women Sankagiri, Salem . Tamil Nadu, India.
Contents Introduction History Mycotoxins chain of events Types Clinical signs Mycotoxins producing fungi/mold Foods highest in Mycotoxins Tests for Mycotoxins Treatment of Mycotoxins Mycotoxins can cause Potential uses
INTRODUCTION: Myco - fungus Toxins - naturally produced poison. Mycotoxins are invisible. Mycotoxins are low molecular weight. Mycotoxins are secondary metabolites of fungi that are recognized as toxic to other life forms. Resistant to temperature & storage. It is a toxic metabolic substance . Can be heat stable,not destroy by canning or other process.
HISTORY: The term mycotoxins was used for the first time in 1961 in the aftermath of a veterinary crisis in England, during which thousands of animals died.The disease was linked to a peanut meal,incorporated in the diet, contaminated with a toxin produced by the filamentous fungus Aspergillus flavus. 2.. Probably means of protection from insects, microorganisms, nematodes, grazing animals and humans. 3. “Chemical defense system” of the fungi or Mold
AFLATOXINS : Aflatoxins is the name for the group of toxins (poisonous chemical compunds) that are produced by two fungi called Aspergillus flavus and Aspergillus parasiticus.
CLINICAL SIGNS: Poor growth and inhomogeneous flocks. Abnormal pigmentation (shank,feet) Increased feed passage and feed conversion rate Immune suppression Increase in leg problems Increased mortality
FUMONISIN: Fumonisin are produced by Fusarium verticillioides, F. Proliferatum and F. nygamai.
OCHRATOXINS: Aspergillus ochraceus and several other species including penicillium produce seven structurally related Secondary metabolites called Ochratoxins. Ochratoxins is found in a large variety of foods including wheat, corn ,soybeans,barley,coffee beans, means and cheese. Barley is thought to be the predominant sources.
PALUTIN: Palutin is produced by Penicillium clariform, Penicillium expansum,Penicillium patulum.
CITRININ: Citrinin is a mycotoxin which is often found in food. It is a secondary metabolites produced by fungi Citrinin is a nephrotoxic mycotoxin.
TRICHOTHECENES: Trichothecenes mycotoxins which are commonly found in the field, include T-2 toxin, diacetoxyscirpenol(DAS), and deoxynivalenol (DON). T-2 toxins is a very potent type -A Trichothecene ,produced by Fusarium fungi.
CLINICAL SIGNS: Immune suppression Poor or abnormal feathering Diarrhea Anemia Abnormal pigmentation Dermal and orallavu lesions ( crush on the beak, ulcers in oral cavity).
ZEARALENONE: Zearalenone is an estrogenic metabolite of several species of Fusarium which has been reported to occur in corn , soybean ,wheat ,barley,oats, and sorghum in many areas of the world.
CLINICAL SIGNS: Decreased egg Production in layer. Poor egg shell and interior egg quality. In parents stocks ,reduction in egg Production, enlarged Abdominal due to cystic oviduct. In broilers, enlargement of comb and wattles, prolapses of cloaca were observed.
TESTS FOR MYCOTOXINS: Qualitative test Quantitative test Enzyme Linked immuno sorbent assay (ELISA). Thin layer chromatography (TLC) High pressure liquid chromatography (HPLC).
TREATMENT OF MYCOTOXINS: There is no specific Treatment. Intravenous fluid replacement. Hameodialysis. Corticosteroids Supplement with vitamin & protein.
MYCOTOXINS CAN CAUSE: Death Respiratory problems Reproductive problems Liver ,kidney ,or other organs damage. Cancer. Bleeding Birth defects.
POTENTIAL USES: Medical application- for menopausal syndrome in women. Agricultural application- use as herbicides & insecticides.