Mycotoxins

it contain the information about mycotoxins, and their major groups. and also including the occurrence of mycotoxins in food.

1. Mycotoxins Presented by Fathima Hameed

2. What is mycotoxins ? Toxic metabolic substances. Produced by various secondary metabolic products of filamentous fungi. Unlike primary metabolites. Other known secondary metabolites are phytotoxins & antibiotics. Low molecular weight . Myco-fungus. Toxin-naturally produced poison. Mycotoxins are invisible Tasteless Chemically stable Resistant to temperature & storage

3. Secondary metabolites are not essential for normal metabolic functions. Currently 400 mycotoxins are reported. Mostly these compounds occur in food. Mycotoxins are produced by each strains & each strain can produce more than one mycotoxins . Mycotoxins are invisible, tasteless, chemically stable , resistant to temperature & storage. Mycotoxins cause economic losses at all levels of food, including crop, animal production, processing & distribution.

4. How many Major mycotoxins are there?

5. Fusarium sp. Aspergillus & penicillium Producing mycotoxins during transport & storage Affects crops during growing season

6. Mycotoxins producing fungi & mycotoxins Major Genera Mycotoxins Aspergillus sp., Aflatoxin , ochratoxin , patulin , cyclopiazonic acid Claviceps sp., Penitrem A, clavines , lysergic acids, lysergic acid amides, ergopeptines Fusarium sp., T-2 toxin, HT-2 toxin, diacetoxyscirpenol , fumonisin fusaric acid, nivalenol , deoxynivalenol , fusarenon -X, zearalenone Penicillium sp., Ochratoxin , citrinin , roquefortine C, PR toxin, penitrem A, cyclopiazonic acid, patulin Neotyphodium sp., Ergot alkaloids, lolines , peramine , loliterms

7. Primary Mechanism of action by major mycotoxins Aflatoxin - binds to guanine after metabolic activation in the liver Trichothecenes - inhibition of protein synthesis Zearalenone - binds to mammalian estrogen receptor Ochratoxins - blocks protein synthesis Ergot alkaloids - binding to adrenergic, dopaminergic & serotonin receptors Fumonisins - inhibit ceramide synthase ( sphingolipid biosynthesis)

8. Several Factors influence symptoms Type of mycotoxins consumed: intake level, duration of exposure Animal species: sex, breed, age, general health, immune status Farm management: hygiene, temperature, production density Possible synergism between mycotoxins simultaneously present in feeds.

9. Mycotoxin toxicity Mycotoxins differ in the structure. Toxicity of mycotoxins can be acute & chronic. Acute – within a short time ( sec- mins /hr) - exposure to high doses -severe symptoms - after an initial period of exposure Chronic – long term exposure - exposure to low doses - induction of cancer (liver)

10. Acute & chronic effects of mycotoxins Acute effects Chronic effects Deterioration of liver & kidney Liver cancer Jaundice (yellow skin) Chronic hepatitis Emesis Slow developing jaundice Anorexia Hepatomegalite (abnormal size of liver) Ascites (fluid in the peritoneal cavity) Liver cirrhosis Gastrointestinal hemorrhage (bleeding) Immune supression

11. Toxic effects Toxic effects of mycotoxins are reversible / irreversible Reversible -minor damages i.e., skin irritation Irreversible - permanent damage i.e., leading to necrosis The main toxic effects ; carcinogenicity Genotoxicity Nephrotoxicity Hepatotoxicity Estrogenicity Reproductive & digestive disorders Immunosupression Dermal effects

12. Aflatoxin in foods - crops Cereals - corn, sorghum, wheat& rice Oilseeds - soybean, peanut, sunflower& cotton seeds Spices - chili , black peppers, coriander, turmeric & ginger Tree nuts - pistachio, almond, walnut, coconut & brazil nut.

13. Ochratoxin in foods - cereals Cereals & cereals products – coffee beans, dry vines fruits, wine, grape juice, spices & liquorices

14. Patulin in foods – apples Rotting apples & apple products , fruits, grains & other foods

15. Fusarium in foods – cereal crops Certain types of cereals , oats, corn/ maize.

16. To minimize the health risk from mycotoxins Discard the foods any that look mouldy , discolored/ shrivelled . Avoid damage of grains before and during drying & storage. Buy grains & nuts as fresh as possible. Foods are stored properly Kept free of insects, dry & not too warm Not keep for foods for extended periods of time before using.

17. Test for mycotoxins Qualitative test Quantitative test Enzyme linked immuno sorbent assays (ELISA) Thin layer chromatography(TLC) High pressure liquid chromatography (HPLC)

18. Treatment of mycotoxins induced diseases There is no specific treatment Intravenous fluid replacement Hameodialysis Corticosteroids Supplement with vitamins & proteins

19. Potential uses Medical applications- for menopausal syndrome in women Agriculture application- use as herbicides & insecticides

20. References www.mycotoxins.info/en/mycotoxins/mycotoxins-definition/ www.who.int/news-room/fact-sheets/detail/mycotoxins https://www.slideshare.net/abhisheksingh127/mycotoxin-presentation https://www.slideshare.net/mobile/francoisstepman/mycotoxin-in-poultry-feeds-ppt https://www.slideserve.com/jessamine/mycotoxins-and-the-food-chain