Mehmet Akif Ersoy Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi
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Presence of Ochratoxin A in Various Foods

Yıl 2015, Cilt 3, Sayı 1, 27 - 33, 15.11.2015

ERHAN KEYVAN Özen YURDAKUL

Öz

Ochratoxin A (OTA) is a mycotoxin which contaminates different plant products, including cereals, coffee beans, nuts, cocoa, pulses, beer, wine, spices and raisin. OTA is synthesized by Aspergillus and Penicillium species. OTA has been reported to have nephrotoxic, immunotoxic, teratogenic and carcinogenic effects in humans. OTA is a partly stable molecule and it may remain unchanged in food even after processing. Therefore, it is suggested that OTA content should be monitored in animal origin foods.

Anahtar Kelimeler

Analytical methods, food, Ochratoxin A.

Kaynakça

  • Akdeniz AS, Ozden S, Alpertunga B. 2013. Ochratoxin A in dried grapes and grape-derived products in Turkey. Food Addit. Contam. B. 6, 265-269.
  • Anonim. 2007. Türk Gıda Kodeksi (Tebliğ No: 2007/27). Üzüm pekmezi tebliği. http://www.resmigazete.gov.tr/eskiler /2007/06/20070615-6.htm (Erişim tarihi:03.03.2015)
  • Anonim. 2011. Türk Gıda Kodeksi Bulaşanlar Yönetmeliği. http://www.resmigazete.gov.tr/eskiler/2011/12/2011 1229M3-8.htm (Erişim tarihi: 03.03.2015)
  • Arici M, Gümüş T, Kara F. 2004. The fate of ochratoxin A during the pekmez production from moldy grapes. Food Cont. 15, 597–600.
  • Battilani P, Pietri A. 2002. Ochratoxin A in grapes and wine. Eur. J. Plant Pathol. 108, 639–643.
  • Bayman P, Baker JL, Doster M, et al. 2002. Ochratoxin production by the Aspergillus ochraceus group and Aspergillus alliaceus. Appl. Environ. Microbiol. 68, 2326–2329.
  • Bucheli P, Taniwaki MH. 2002. Research on the origin, and on the impact of post-harvest handling and manufacturing on the presence of ochratoxin A in coffee. Food Addit. Contam. 19, 655–665.
  • Bullerman LB, Schroeder LL, Park KY. 1984. J. Food Prot. 47, 637.
  • Cabanes FJ, Accensi F, Bragulat MR, et al. 2002. What is the source of ochratoxin A in wine? Int. J. Food Microbiol. 79, 213–215.
  • Chu FS. 1992. Handbook of applied mycology. Bhatnagar D, Lillehoj EB, Arora DK, ed. Mycotoxins in Ecological Systems. NewYork: Marcel Dekker, 87.
  • Duarte SC, Lino CM, Pena A. 2010. Mycotoxin food and feed regulation and the specific case of ochratoxin A: A review of the worldwide status. Food Addit. Contam. A. 27, 1440–1450.
  • Duarte SC, Lino CM, Pena A. 2012. Food safety implications of ochratoxin A in animalderived food products. Vet. J. 192, 286–292.
  • European Commission. 2002. Commission Regulation (EC) No 472/2002 of 12 March 2002 amending regulation (EC) No 466/2001 setting maximum levels for certain contaminants in foodstuffs. Off. J. Eur. Union. L75, 18–20.
  • IARC (International Agency Research of Cancer). 1993. Some naturally occurring substances: food items and constituents, heterocyclic aromatic amines and mycotoxins. In: IARC monographs on the evaluation of carcinogenic risks to humans. Lyon: IARC Press, 56, 489–521.
  • JECFA (Joint FAO/WHO Expert Committee of Food Additives). 2001. Evaluation of certain mycotoxins in food: fifty-sixth report of the Joint FAO/WHO Expert Committee on Food Additives. Geneva: WHO Technical Report Series, 906.
  • Kuiper-Goodman T. 1996. Risk assessment of ochratoxin A: an update. Food Addit. Contam. 13, 53–57.
  • Larsen TO, Svendsen A, Smedsgaard J. 2001. Biochemical characterization of ochratoxin Aproducing strains of the genus Penicillium. Appl. Environ. Microbiol. 67, 3630–3635.
  • Lund F, Frisvad JC. 2003. Penicillium verrucosum in wheat and barley indicates presence of ochratoxin A. J. Appl. Microbiol. 95, 1117–1123.
  • Micco C, Miraglia M, Benelli L, et. Al. 1987. Longterm administration of low doses of mycotoxins in poultry. Residues of ochratoxin A in broilers and laying hens. Poultry Sci. 66, 47–50.
  • Monaci L, Palmisano F. 2004. Determination of ochratoxin A in foods: State-ofthe-art and analytical challenges. Anal. Bioanal. Chem. 378, 96–103.
  • Schiavone A, Cavallero C, Girotto L, et al. 2008. A survey on the occurrence of ochratoxin A in feeds and sera collected in conventional and organic poultry farms in Northern Italy. Ital. J. Anim. Sci. 7, 495–503.
  • Téren J, Varga J, Hamari Z, et al. 1996. Immunochemical detection of ochratoxin A in black Aspergillus strains. Mycopathologia. 134, 171–176.
  • Tosun H, Yıldız H, Obuz E, et al. 2014. Ochratoxin A in grape pekmez (grape molasses) consumed in Turkey. Food Addit. Contam. B. 7:1,37-39.
  • Turner NW, Subrahmanyam S, Piletsky SA. 2009. Analytical methods for determination of mycotoxins: a review. Anal. Chim. Acta. 632, 168–180.
  • Van der Merwe KJ, Steyn PS, Fourie L, et al. 1965. Ochratoxin A, a toxic metabolite produced by Aspergillus ochraceus Wilh. Nature. 205, 1112–1113.
  • Varga J, Kozakiewicz Z. 2006. Ochratoxin A in grapes and grape derived products. Trends Food Sci.Technol. 17, 72–81.
  • Wolff J, Bresch H, Cholmakov-Bodechtel C, et al. 2000. Ochratoxin A: contamination of foods and consumer exposure. Arch. Lebensmittelhyg. 51, 81–128.
  • Zimmerli B, Dick R. 1996. Ochratoxin A in table wine and grapejuice: occurrence and risk assessment. Food Addit. Contam. 13, 655– 668.).

Çeşitli Gıdalarda Okratoksin A Varlığı

Yıl 2015, Cilt 3, Sayı 1, 27 - 33, 15.11.2015

ERHAN KEYVAN Özen YURDAKUL

Öz

Okratoksin A (OTA) Aspergillus ve Penicillium türleri tarafından sentezlenen nefrotoksik etkili bir toksindir. OTA ayrıca insanlarda immunotoksik, teratojenik ve karsinojenik etkileri nedeniyle kansere neden maddeler arasında yer almaktadır. Tahıl, kahve çekirdeği, fındık, kakao, bakliyat, bira, şarap, baharat ve kuru üzümde bulunabilen bir mikotoksindir. OTA kısmen kararlı bir moleküldür ve gıdalara uygulanan işlemlerden sonra bile değişmeden kalabilir. Bu nedenle hayvansal gıdalarda OTA varlığına yönelik çalışmalar yapılması önerilmektedir.

Anahtar Kelimeler

Analitik yöntemler, gıda, Okratoksin A.

Kaynakça

  • Akdeniz AS, Ozden S, Alpertunga B. 2013. Ochratoxin A in dried grapes and grape-derived products in Turkey. Food Addit. Contam. B. 6, 265-269.
  • Anonim. 2007. Türk Gıda Kodeksi (Tebliğ No: 2007/27). Üzüm pekmezi tebliği. http://www.resmigazete.gov.tr/eskiler /2007/06/20070615-6.htm (Erişim tarihi:03.03.2015)
  • Anonim. 2011. Türk Gıda Kodeksi Bulaşanlar Yönetmeliği. http://www.resmigazete.gov.tr/eskiler/2011/12/2011 1229M3-8.htm (Erişim tarihi: 03.03.2015)
  • Arici M, Gümüş T, Kara F. 2004. The fate of ochratoxin A during the pekmez production from moldy grapes. Food Cont. 15, 597–600.
  • Battilani P, Pietri A. 2002. Ochratoxin A in grapes and wine. Eur. J. Plant Pathol. 108, 639–643.
  • Bayman P, Baker JL, Doster M, et al. 2002. Ochratoxin production by the Aspergillus ochraceus group and Aspergillus alliaceus. Appl. Environ. Microbiol. 68, 2326–2329.
  • Bucheli P, Taniwaki MH. 2002. Research on the origin, and on the impact of post-harvest handling and manufacturing on the presence of ochratoxin A in coffee. Food Addit. Contam. 19, 655–665.
  • Bullerman LB, Schroeder LL, Park KY. 1984. J. Food Prot. 47, 637.
  • Cabanes FJ, Accensi F, Bragulat MR, et al. 2002. What is the source of ochratoxin A in wine? Int. J. Food Microbiol. 79, 213–215.
  • Chu FS. 1992. Handbook of applied mycology. Bhatnagar D, Lillehoj EB, Arora DK, ed. Mycotoxins in Ecological Systems. NewYork: Marcel Dekker, 87.
  • Duarte SC, Lino CM, Pena A. 2010. Mycotoxin food and feed regulation and the specific case of ochratoxin A: A review of the worldwide status. Food Addit. Contam. A. 27, 1440–1450.
  • Duarte SC, Lino CM, Pena A. 2012. Food safety implications of ochratoxin A in animalderived food products. Vet. J. 192, 286–292.
  • European Commission. 2002. Commission Regulation (EC) No 472/2002 of 12 March 2002 amending regulation (EC) No 466/2001 setting maximum levels for certain contaminants in foodstuffs. Off. J. Eur. Union. L75, 18–20.
  • IARC (International Agency Research of Cancer). 1993. Some naturally occurring substances: food items and constituents, heterocyclic aromatic amines and mycotoxins. In: IARC monographs on the evaluation of carcinogenic risks to humans. Lyon: IARC Press, 56, 489–521.
  • JECFA (Joint FAO/WHO Expert Committee of Food Additives). 2001. Evaluation of certain mycotoxins in food: fifty-sixth report of the Joint FAO/WHO Expert Committee on Food Additives. Geneva: WHO Technical Report Series, 906.
  • Kuiper-Goodman T. 1996. Risk assessment of ochratoxin A: an update. Food Addit. Contam. 13, 53–57.
  • Larsen TO, Svendsen A, Smedsgaard J. 2001. Biochemical characterization of ochratoxin Aproducing strains of the genus Penicillium. Appl. Environ. Microbiol. 67, 3630–3635.
  • Lund F, Frisvad JC. 2003. Penicillium verrucosum in wheat and barley indicates presence of ochratoxin A. J. Appl. Microbiol. 95, 1117–1123.
  • Micco C, Miraglia M, Benelli L, et. Al. 1987. Longterm administration of low doses of mycotoxins in poultry. Residues of ochratoxin A in broilers and laying hens. Poultry Sci. 66, 47–50.
  • Monaci L, Palmisano F. 2004. Determination of ochratoxin A in foods: State-ofthe-art and analytical challenges. Anal. Bioanal. Chem. 378, 96–103.
  • Schiavone A, Cavallero C, Girotto L, et al. 2008. A survey on the occurrence of ochratoxin A in feeds and sera collected in conventional and organic poultry farms in Northern Italy. Ital. J. Anim. Sci. 7, 495–503.
  • Téren J, Varga J, Hamari Z, et al. 1996. Immunochemical detection of ochratoxin A in black Aspergillus strains. Mycopathologia. 134, 171–176.
  • Tosun H, Yıldız H, Obuz E, et al. 2014. Ochratoxin A in grape pekmez (grape molasses) consumed in Turkey. Food Addit. Contam. B. 7:1,37-39.
  • Turner NW, Subrahmanyam S, Piletsky SA. 2009. Analytical methods for determination of mycotoxins: a review. Anal. Chim. Acta. 632, 168–180.
  • Van der Merwe KJ, Steyn PS, Fourie L, et al. 1965. Ochratoxin A, a toxic metabolite produced by Aspergillus ochraceus Wilh. Nature. 205, 1112–1113.
  • Varga J, Kozakiewicz Z. 2006. Ochratoxin A in grapes and grape derived products. Trends Food Sci.Technol. 17, 72–81.
  • Wolff J, Bresch H, Cholmakov-Bodechtel C, et al. 2000. Ochratoxin A: contamination of foods and consumer exposure. Arch. Lebensmittelhyg. 51, 81–128.
  • Zimmerli B, Dick R. 1996. Ochratoxin A in table wine and grapejuice: occurrence and risk assessment. Food Addit. Contam. 13, 655– 668.).

Ayrıntılar

Birincil Dil Türkçe
Konular Sağlık Bilimleri ve Hizmetleri
Bölüm Makaleler
Yazarlar

ERHAN KEYVAN

Özen YURDAKUL Bu kişi benim

Yayımlanma Tarihi 15 Kasım 2015
Yayınlandığı Sayı Yıl 2015, Cilt 3, Sayı 1

Kaynak Göster

Bibtex @araştırma makalesi { maeusabed206502, journal = {Mehmet Akif Ersoy Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi}, issn = {2148-2837}, address = {}, publisher = {Burdur Mehmet Akif Ersoy Üniversitesi}, year = {2015}, volume = {3}, pages = {27 - 33}, doi = {}, title = {Çeşitli Gıdalarda Okratoksin A Varlığı}, key = {cite}, author = {Keyvan, ERHAN and Yurdakul, Özen} }
APA Keyvan, E. & Yurdakul, Ö. (2015). Çeşitli Gıdalarda Okratoksin A Varlığı . Mehmet Akif Ersoy Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi , 3 (1) , 27-33 . Retrieved from https://dergipark.org.tr/tr/pub/maeusabed/issue/19415/206502
MLA Keyvan, E. , Yurdakul, Ö. "Çeşitli Gıdalarda Okratoksin A Varlığı" . Mehmet Akif Ersoy Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi 3 (2015 ): 27-33 <https://dergipark.org.tr/tr/pub/maeusabed/issue/19415/206502>
Chicago Keyvan, E. , Yurdakul, Ö. "Çeşitli Gıdalarda Okratoksin A Varlığı". Mehmet Akif Ersoy Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi 3 (2015 ): 27-33
RIS TY - JOUR T1 - Çeşitli Gıdalarda Okratoksin A Varlığı AU - ERHAN Keyvan , Özen Yurdakul Y1 - 2015 PY - 2015 N1 - DO - T2 - Mehmet Akif Ersoy Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi JF - Journal JO - JOR SP - 27 EP - 33 VL - 3 IS - 1 SN - 2148-2837- M3 - UR - Y2 - 2022 ER -
EndNote %0 Mehmet Akif Ersoy Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi Çeşitli Gıdalarda Okratoksin A Varlığı %A ERHAN Keyvan , Özen Yurdakul %T Çeşitli Gıdalarda Okratoksin A Varlığı %D 2015 %J Mehmet Akif Ersoy Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi %P 2148-2837- %V 3 %N 1 %R %U
ISNAD Keyvan, ERHAN , Yurdakul, Özen . "Çeşitli Gıdalarda Okratoksin A Varlığı". Mehmet Akif Ersoy Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi 3 / 1 (Kasım 2015): 27-33 .
AMA Keyvan E. , Yurdakul Ö. Çeşitli Gıdalarda Okratoksin A Varlığı. Mehmet Akif Ersoy Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi. 2015; 3(1): 27-33.
Vancouver Keyvan E. , Yurdakul Ö. Çeşitli Gıdalarda Okratoksin A Varlığı. Mehmet Akif Ersoy Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi. 2015; 3(1): 27-33.
IEEE E. Keyvan ve Ö. Yurdakul , "Çeşitli Gıdalarda Okratoksin A Varlığı", Mehmet Akif Ersoy Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi, c. 3, sayı. 1, ss. 27-33, Kas. 2015
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