TY  - JOUR
T1  - Ekmek ve Bazı Tahıl Ürünlerinde Okratoksin A Bulunurluğu ve Toksik Etkileri
TT  - Presence of Ochratoxin A in Bread and Some Cereal Products and Its Toxic Effects
AU  - Büyüker, Sultan Mehtap
PY  - 2019
DA  - September
DO  - 10.24323/akademik-gida.613646
JF  - Akademik Gıda
JO  - Akademik Gıda
PB  - Sidas Medya Ltd. Şti.
WT  - DergiPark
SN  - 1304-7582
SP  - 300
EP  - 305
VL  - 17
IS  - 2
LA  - tr
AB  - Okratoksin A (OTA),Aspergillus ve Penicillium türü küfler tarafından üretilen ve çeşitli tahıltürlerinde saptanmış olan bir okratoksin türüdür. Tahıl ürünlerinin tüketilmesiile OTA toksisitesi arasındaki ilişki Balkan Endemik Nefropatisi olarakisimlendirilen hastalığın görülmesi ile ortaya çıkmıştır. Deney hayvanları ileyapılan çalışmalar OTA’nın nefrotoksik, teratojenik, immunosupresif,hepatotoksik, genotoksik, hücre ölümünü ve lipid peroksidasyonunu arttırıcıetkilerinin olduğunu ortaya koymaktadır. OTA, tahıllarda yaygın olarak bulunanbir mikotoksindir. Bu nedenle beslenmemizin temel unsuru olan ekmek ve benzeriürünlerdeki OTA miktarı toplum sağlığı açısından önem taşımaktadır. Ekmek, tümdünyada karbohidrat ve protein kaynağı olarak çok fazla miktardatüketilmektedir. Bu çalışmada dünyada ve ülkemizde ekmek ve benzeri ürünler ileyapılmış farklı çalışmaların sonuçları incelenerek karşılaştırılmıştır. AvrupaBirliği Komisyonu’na göre tahıl ürünlerinde alınmasına izin verilen maksimumOTA miktarı 3 ng/g’dır. Yapılmış olan çalışmalarda OTA yönünden tespit edilensonuçlara baktığımızda, Fas’ta yapılan çalışmada 100 örnekten 26’sında OTAdeğeri 13± 1.5 ng/g olarak limit değerin üzerinde bulunmuştur. Adana’dayapılmış olan diğer bir çalışmada ise 136 ekmek örneği çalışılmış ve bunların%70’inde limit değerin üzerinde OTA tespit edilmiştir. İncelen diğerçalışmalarda ise OTA bulunurluğunun limit değerlerin altında olduğu ancak mısırekmeğinde OTA bulunurluğu diğer ekmek türlerine oranla daha fazla olduğubelirtilmiştir. İncelemeler sonucunda, ekmekle ve diğer gıdalarla birliktealınan toplam OTA miktarının limit değerleri aşabilmesi durumu göz önünealındığında ekmek ve benzeri ürünlerde OTA bulunurluğunun sağlık sorunlarınaneden olabileceği bildirilmiştir.
KW  - Ekmek
KW  - Okratoksin A
KW  - Unlu mamüller
N2  - OchratoxinA (OTA) is produced by Aspergillus andPenicillium species of fungi, and itis found in various types of grain. The relationship between the consumption ofcereal products and OTA toxicity has revealed the appearance of a diseasecalled Balkan Endemic Nephropathy. Studies on experimental animals revealedthat 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 ournutrition, is important in terms of public health. Bread is consumed all overthe world as a source of carbohydrates and proteins. In this study, studies onOTA presence in bread products were screened and compared. According to theCommission of the European Union, the maximum amount of OTA allowed in cerealproducts is 3ng/g. Studies on OTA in foods showed in Morocco, the value of OTAin 26 of 100 samples was above the limit value of 13.0±1.5 ng/g. In a study inAdana, Turkey, 136 bread samples were studied and 70% of them had the OTAcontent above the limit value. In other studies, it was stated that theavailability of OTA is below the limit values, but the availability of OTA in maizebread is higher than other types of bread. Results of various studies indicatedthat the presence of OTA in bread products could cause health problems, giventhat the total OTA amount taken with bread and other foods could exceed thelimit values.
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UR  - https://doi.org/10.24323/akademik-gida.613646
L1  - https://dergipark.org.tr/tr/download/article-file/797445
ER  -