Ekmek ve Bazı Tahıl Ürünlerinde Okratoksin A Bulunurluğu ve Toksik Etkileri

Year 2019, , 300 - 305, 02.09.2019

Sultan Mehtap Büyüker

https://doi.org/10.24323/akademik-gida.613646

Cited By: 1

Abstract

Okratoksin A (OTA),
Aspergillus ve Penicillium türü küfler tarafından üretilen ve çeşitli tahıl
türlerinde saptanmış olan bir okratoksin türüdür. Tahıl ürünlerinin tüketilmesi
ile OTA toksisitesi arasındaki ilişki Balkan Endemik Nefropatisi olarak
isimlendirilen hastalığın görülmesi ile ortaya çıkmıştır. Deney hayvanları ile
yapılan çalışmalar OTA’nın nefrotoksik, teratojenik, immunosupresif,
hepatotoksik, genotoksik, hücre ölümünü ve lipid peroksidasyonunu arttırıcı
etkilerinin olduğunu ortaya koymaktadır. OTA, tahıllarda yaygın olarak bulunan
bir mikotoksindir. Bu nedenle beslenmemizin temel unsuru olan ekmek ve benzeri
ürünlerdeki OTA miktarı toplum sağlığı açısından önem taşımaktadır. Ekmek, tüm
dünyada karbohidrat ve protein kaynağı olarak çok fazla miktarda
tüketilmektedir. Bu çalışmada dünyada ve ülkemizde ekmek ve benzeri ürünler ile
yapılmış farklı çalışmaların sonuçları incelenerek karşılaştırılmıştır. Avrupa
Birliği Komisyonu’na göre tahıl ürünlerinde alınmasına izin verilen maksimum
OTA miktarı 3 ng/g’dır. Yapılmış olan çalışmalarda OTA yönünden tespit edilen
sonuçlara baktığımızda, Fas’ta yapılan çalışmada 100 örnekten 26’sında OTA
değeri 13± 1.5 ng/g olarak limit değerin üzerinde bulunmuştur. Adana’da
yapılmış olan diğer bir çalışmada ise 136 ekmek örneği çalışılmış ve bunların
%70’inde limit değerin üzerinde OTA tespit edilmiştir. İncelen diğer
çalışmalarda ise OTA bulunurluğunun limit değerlerin altında olduğu ancak mısır
ekmeğinde OTA bulunurluğu diğer ekmek türlerine oranla daha fazla olduğu
belirtilmiştir. İncelemeler sonucunda, ekmekle ve diğer gıdalarla birlikte
alınan toplam OTA miktarının limit değerleri aşabilmesi durumu göz önüne
alındığında ekmek ve benzeri ürünlerde OTA bulunurluğunun sağlık sorunlarına
neden olabileceği bildirilmiştir.

Keywords

Ekmek, Okratoksin A, Unlu mamüller

Thanks

Çalışmanın yazım sürecinde göstermiş olduğu akademik ve manevi destekten dolayı Sayın Prof. Dr. Gülden Zehra Omurtag’a teşekkür eder ve saygılar sunarım.

Presence of Ochratoxin A in Bread and Some Cereal Products and Its Toxic Effects

Abstract

Ochratoxin
A (OTA) is produced by Aspergillus and
Penicillium species of fungi, and it
is found in various types of grain. The relationship between the consumption of
cereal products and OTA toxicity has revealed the appearance of a disease
called Balkan Endemic Nephropathy. Studies on experimental animals revealed
that OTA has an accelerating effect on nephrotoxic, teratogenic,
immunosuppressive, hepatotoxic, genotoxic, cell death and lipid peroxidation.
For this reason, the OTA content of bread products, the major component of our
nutrition, is important in terms of public health. Bread is consumed all over
the world as a source of carbohydrates and proteins. In this study, studies on
OTA presence in bread products were screened and compared. According to the
Commission of the European Union, the maximum amount of OTA allowed in cereal
products is 3ng/g. Studies on OTA in foods showed in Morocco, the value of OTA
in 26 of 100 samples was above the limit value of 13.0±1.5 ng/g. In a study in
Adana, Turkey, 136 bread samples were studied and 70% of them had the OTA
content above the limit value. In other studies, it was stated that the
availability of OTA is below the limit values, but the availability of OTA in maize
bread is higher than other types of bread. Results of various studies indicated
that the presence of OTA in bread products could cause health problems, given
that the total OTA amount taken with bread and other foods could exceed the
limit values.

Keywords

Bakery products, Bread, Ochratoxin A

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