Ochratoxin A: Occurrence and recent advances in detoxification
Ochratoxin A (OTA), one of the most important mycotoxins, is mainly produced by fungi in the genera Aspergillus and Penicillium, and commonly found in food and agricultural products. In addition to causing significant economic losses, the occurrence of OTA in foods poses a serious threat to human he...
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| Vydáno v: | Toxicon (Oxford) Ročník 210; s. 11 - 18 |
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| Médium: | Journal Article |
| Jazyk: | angličtina |
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England
Elsevier Ltd
30.04.2022
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| ISSN: | 0041-0101, 1879-3150, 1879-3150 |
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| Abstract | Ochratoxin A (OTA), one of the most important mycotoxins, is mainly produced by fungi in the genera Aspergillus and Penicillium, and commonly found in food and agricultural products. In addition to causing significant economic losses, the occurrence of OTA in foods poses a serious threat to human health. Therefore, it is very important to develop approaches to control or detoxify OTA contamination and thus ensure food safety. In this paper, we review the source and occurrence of OTA in food and agricultural products and the latest achievements in the removal and detoxification of OTA using physical, chemical, and biological methods, with specific attention to influencing factors and mechanisms related to the biodetoxification of OTA. Moreover, the advantages and disadvantages of these methods and their potential application prospect were also discussed.
[Display omitted]
•Ochratoxin A is a mycotoxin mainly produced by Aspergillus and Penicillium spp.•Ochratoxin A contamination occurs in a wide range of food and agricultural commodities.•Physical, chemical, and biological methods have been used in ochratoxin A detoxification.•Biological degradation or transformation has great potential in ochratoxin A detoxification. |
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| AbstractList | Ochratoxin A (OTA), one of the most important mycotoxins, is mainly produced by fungi in the genera Aspergillus and Penicillium, and commonly found in food and agricultural products. In addition to causing significant economic losses, the occurrence of OTA in foods poses a serious threat to human health. Therefore, it is very important to develop approaches to control or detoxify OTA contamination and thus ensure food safety. In this paper, we review the source and occurrence of OTA in food and agricultural products and the latest achievements in the removal and detoxification of OTA using physical, chemical, and biological methods, with specific attention to influencing factors and mechanisms related to the biodetoxification of OTA. Moreover, the advantages and disadvantages of these methods and their potential application prospect were also discussed. Ochratoxin A (OTA), one of the most important mycotoxins, is mainly produced by fungi in the genera Aspergillus and Penicillium, and commonly found in food and agricultural products. In addition to causing significant economic losses, the occurrence of OTA in foods poses a serious threat to human health. Therefore, it is very important to develop approaches to control or detoxify OTA contamination and thus ensure food safety. In this paper, we review the source and occurrence of OTA in food and agricultural products and the latest achievements in the removal and detoxification of OTA using physical, chemical, and biological methods, with specific attention to influencing factors and mechanisms related to the biodetoxification of OTA. Moreover, the advantages and disadvantages of these methods and their potential application prospect were also discussed.Ochratoxin A (OTA), one of the most important mycotoxins, is mainly produced by fungi in the genera Aspergillus and Penicillium, and commonly found in food and agricultural products. In addition to causing significant economic losses, the occurrence of OTA in foods poses a serious threat to human health. Therefore, it is very important to develop approaches to control or detoxify OTA contamination and thus ensure food safety. In this paper, we review the source and occurrence of OTA in food and agricultural products and the latest achievements in the removal and detoxification of OTA using physical, chemical, and biological methods, with specific attention to influencing factors and mechanisms related to the biodetoxification of OTA. Moreover, the advantages and disadvantages of these methods and their potential application prospect were also discussed. Ochratoxin A (OTA), one of the most important mycotoxins, is mainly produced by fungi in the genera Aspergillus and Penicillium, and commonly found in food and agricultural products. In addition to causing significant economic losses, the occurrence of OTA in foods poses a serious threat to human health. Therefore, it is very important to develop approaches to control or detoxify OTA contamination and thus ensure food safety. In this paper, we review the source and occurrence of OTA in food and agricultural products and the latest achievements in the removal and detoxification of OTA using physical, chemical, and biological methods, with specific attention to influencing factors and mechanisms related to the biodetoxification of OTA. Moreover, the advantages and disadvantages of these methods and their potential application prospect were also discussed. [Display omitted] •Ochratoxin A is a mycotoxin mainly produced by Aspergillus and Penicillium spp.•Ochratoxin A contamination occurs in a wide range of food and agricultural commodities.•Physical, chemical, and biological methods have been used in ochratoxin A detoxification.•Biological degradation or transformation has great potential in ochratoxin A detoxification. |
| Author | Wang, Lan Ji, Ting Hua, Xia Chen, Yun Shi, Jie Liu, Lijun Jing, Ninghao Lv, Bing |
| Author_xml | – sequence: 1 givenname: Lan surname: Wang fullname: Wang, Lan organization: Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Centre for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, 225009, China – sequence: 2 givenname: Xia surname: Hua fullname: Hua, Xia organization: Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Centre for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, 225009, China – sequence: 3 givenname: Jie surname: Shi fullname: Shi, Jie organization: College of Bioscience and Biotechnology, Yangzhou University, Yangzhou, 225009, China – sequence: 4 givenname: Ninghao surname: Jing fullname: Jing, Ninghao organization: College of Bioscience and Biotechnology, Yangzhou University, Yangzhou, 225009, China – sequence: 5 givenname: Ting surname: Ji fullname: Ji, Ting organization: College of Bioscience and Biotechnology, Yangzhou University, Yangzhou, 225009, China – sequence: 6 givenname: Bing surname: Lv fullname: Lv, Bing organization: Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Centre for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, 225009, China – sequence: 7 givenname: Lijun surname: Liu fullname: Liu, Lijun organization: Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Centre for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, 225009, China – sequence: 8 givenname: Yun orcidid: 0000-0002-1069-0258 surname: Chen fullname: Chen, Yun email: yunchen@yzu.edu.cn organization: Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Centre for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, 225009, China |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/35181402$$D View this record in MEDLINE/PubMed |
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