Proposal of a comprehensive definition of modified and other forms of mycotoxins including “masked” mycotoxins
Michael Rychlik,Hans-Ulrich Humpf,Doris Marko,Sven Dänicke,Angela Mally,Franz Berthiller,H. Klaffke,Nicole Lorenz +7 more
TLDR
To harmonize future scientific wording and subsequent legislation, it is suggested that the term “modified mycotoxins” should be used in the future and the term’s kept for the fraction of biologically modified myotoxins that were conjugated by plants.Abstract:
As the term “masked mycotoxins” encompasses only conjugated mycotoxins generated by plants and no other possible forms of mycotoxins and their modifications, we hereby propose for all these forms a systematic definition consisting of four hierarchic levels. The highest level differentiates the free and unmodified forms of mycotoxins from those being matrix-associated and from those being modified in their chemical structure. The following lower levels further differentiate, in particular, “modified mycotoxins” into “biologically modified” and “chemically modified” with all variations of metabolites of the former and dividing the latter into “thermally formed” and “non-thermally formed” ones. To harmonize future scientific wording and subsequent legislation, we suggest that the term “modified mycotoxins” should be used in the future and the term “masked mycotoxins” to be kept for the fraction of biologically modified mycotoxins that were conjugated by plants.read more
Citations
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Impact of food processing and detoxification treatments on mycotoxin contamination.
Petr Karlovsky,Michele Suman,Franz Berthiller,Johan De Meester,Gerhard Eisenbrand,Irène Perrin,Isabelle P. Oswald,Isabelle P. Oswald,G. J. A. Speijers,Alessandro Chiodini,Tobias Recker,Pierre Dussort +11 more
TL;DR: While physical techniques currently offer the most efficient post-harvest reduction of mycotoxin content in food, biotechnology possesses the largest potential for future developments.
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Risks to human and animal health related to the presence of deoxynivalenol and its acetylated and modified forms in food and feed
Helle Katrine Knutsen,Jan Alexander,Lars Barregård,Margherita Bignami,Beat Johannes Brüschweiler,Sandra Ceccatelli,Bruce Cottrill,Michael Dinovi,Bettina Grasl-Kraupp,Christer Hogstrand,Laurentius Hoogenboom,Carlo Nebbia,Isabelle P Oswald,Annette Petersen,Martin Rose,Alain-Claude Roudot,Tanja Schwerdtle,Christiane Vleminckx,Günter Vollmer,Heather M. Wallace,Sarah De Saeger,Gunnar Sundstøl Eriksen,Peter B. Farmer,Jean-Marc Fremy,Yun Yun Gong,Karsten Meyer,Hanspeter Naegeli,Dominique Parent-Massin,Ivonne M.C.M. Rietjens,Hans P. van Egmond,Andrea Altieri,Mari Eskola,Petra Gergelova,Luisa Ramos Bordajandi,Bistra Benkova,Barbara Dörr,Athanasios Gkrillas,Nicklas Gustavsson,Mathijs van Manen,Lutz Edler +39 more
TL;DR: The estimated mean chronic dietary exposure was above the group‐TDI in infants, toddlers and other children, and at high exposure also in adolescents and adults, indicating a potential health concern.
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Review on Mycotoxin Issues in Ruminants: Occurrence in Forages, Effects of Mycotoxin Ingestion on Health Status and Animal Performance and Practical Strategies to Counteract Their Negative Effects
Antonio Gallo,Gianluca Giuberti,Jens Christian Frisvad,Terenzio Bertuzzi,Kristian Fog Nielsen +4 more
TL;DR: This review includes the knowledge of mycotoxin occurrence reported in the last 15 years, with special emphasis on mycotoxins detected in forages, and animal toxicological issues due to their ingestion.
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Emerging Mycotoxins: Beyond Traditionally Determined Food Contaminants
TL;DR: The aim of this review is to critically discuss the relevance of selected emerging mycotoxins to food and feed safety and gaps in knowledge have been identified for several compounds.
Journal ArticleDOI
Toxicology of deoxynivalenol and its acetylated and modified forms
Delphine Payros,Imourana Alassane-Kpembi,Alix Pierron,Nicolas Loiseau,Philippe Pinton,Isabelle P. Oswald +5 more
TL;DR: The toxic effects of deoxynivalenol include emesis and anorexia, alteration of intestinal and immune functions, reduced absorption of the nutrients as well as increased susceptibility to infection and chronic diseases.
References
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Masked mycotoxins: A review
Franz Berthiller,Colin Crews,Chiara Dall'Asta,Sarah De Saeger,Geert Haesaert,Petr Karlovsky,Isabelle P. Oswald,Walburga Seefelder,G. J. A. Speijers,J. Stroka +9 more
TL;DR: The aim of this review is to give a comprehensive overview of the current knowledge on plant metabolites of mycotoxins, also called masked mycot oxins, which are secondary fungal metabolites, toxic to human and animals, and their impact on stakeholders.
Journal ArticleDOI
Detoxification of the Fusarium Mycotoxin Deoxynivalenol by a UDP-glucosyltransferase from Arabidopsis thaliana
Brigitte Poppenberger,Franz Berthiller,Doris Lucyshyn,Tobias Sieberer,Rainer Schuhmacher,Rudolf Krska,Karl Kuchler,Josef Glössl,Christian Luschnig,Gerhard Adam +9 more
TL;DR: The isolation and characterization of a gene from Arabidopsis thaliana encoding a UDP-glycosyltransferase that is able to detoxify deoxynivalenol is reported, and it is shown that this enzymatic reaction inactivates the mycotoxin.
Journal Article
Evaluation of certain food additives. Joint FAO/WHO Expert Committee on Food Additives. Fifty-ninth report of the JECFA, nitrate and nitrite
Journal ArticleDOI
Masked mycotoxins: determination of a deoxynivalenol glucoside in artificially and naturally contaminated wheat by liquid chromatography-tandem mass spectrometry.
TL;DR: The first report on the natural occurrence of a glucoside of deoxynivalenol in Fusarium-infected wheat and maize indicates the importance to consider both DON and DON-3-glucoside with regard to food and feed safety.