Mycotoxins- occurrence and effects in the foods in the Indian context
Karthikeyan Nanjappan Erasmus mundus student
Outline of this presentation
What are mycotoxins? What are the major groups of mycotoxins? Which produces mycotoxins? How they are produced? How it gets into the food chain of human and other animals? What are the health impacts of mycotoxins? What are the economic impacts of mycotoxins? How to get rid off them?
What are mycotoxins?
Toxins of fungi Secondary metabolites Small molecular weight compounds Produced during the disease formation on plants
Alternarin Fusarins Aspergillus toxins
The major groups of mycotoxins
Aflatoxins Ochratoxin Patulin Fusarium toxins
- fuminosins - trichothecenes - zearalenone
Ergot alkaloids
Main mycotoxin-producing fungi In maize, the most important toxin producing fungi are Aspergillus Penicillium Fusarium
Aspergillus
Penicillium
Fusarium
Mycotoxins in maize
Worlds 3rd important food crop Animal feed Industrial raw material Energy yielding (ethanol production)
Aflatoxins
(A- Aspergillus+ fla- flavus)
Responsible for Turkey X disease in 1960 Mainly produced by
o o
Aspergillus flavus Aspergillus parasiticus
Types of aflatoxins
B1,B2 ----- exhibit of blue fluorescence under UVlight G1,G2 -----exhibit yellow-green fluorescence under UV- light M1,M2 -----isolated from milk of lactating animals fed aflatoxin
Presence and effect of afloatoxins in foods and feeds
Present in
Milk Corn products Most of the cereal products Peanut etc.,
Aflatoxins are Hepatotoxic
o
Synergistic effect with Hepatitis virus Cause birth defects
Teratogenic
o
Mutagenic Carcinogenic
o
Causes cancer
Mycotoxins of Fusarium sp.
Field mycotoxins
Fumonisines
Fungi
Fusarium moniliforme Fusarium proliferatum
Foodstuffs
Maize (Corn)
Zaralnone
Fusarium graminearum Fusarium culmorum
Fusarium
Cereals
Trichothcnes (including DON or doxynivalnol)
Cereals
Fusarium liseola
Fusarium graminearum Zearalenone Deoxynivalenol(DON)
Trichothecenes
Sequeterpene group of toxin Vomitoxin(DON), T-2 toxin, nivalenol Produced by o Fusarium graminearum o F. sporotrichiodes o F. poae/ equiseti Main crop sources are maize and wheat Can be present even in the finished foods Due the poor management in the field
Symptoms include vomiting, immuno suppression and reduced feed uptake
Zearalenone (ZEA)
Non steroidal Structure similar to estrogen Produced by Fusarium spp F. graminearum, F. culmorum Highly heat stable Associated with the ear and stalk rot of maize
Health effects
It causes
Infertility Abortion Possibly carcinogenic Other breeding problems in swine
Fumonisins
Produced by Fusarium verticilloides and F. proliferatum Also produced by Alternaria sp These are the maize pathogens 15 related types of fumonisins found Fumonisin B is the most important group This toxin is water soluble due to the absence of the aromatic structure
Health impact of fumonisins
Leucoencephalomalacia (fumonisin B) Nephrotoxicity Hepatotoxicity Affects immune system Weakly carcinogenic
Factors influencing the toxin production by Fusarium
Pearl millet and ergot alkaloids in India
Pearl millet in India
India is the largest producer of pearlmillet Both in terms of area (9.1m ha) and production (7.3 m t) Staple food for more than 80 million people in India Ergot disease is one of the important disease of this crop In 1975, poisoning of people due to ergot infected grain
Ergot of pearl millet
Caused by Claviceps fusiformis and other species of fungus infects the florets and develops in the ovaries long dark colored hard structures, sclerotia, develop from infected florets
Claviceps
The sclerotia is the main source of all ergot alkaloids The ear head my be completely or partially infected
Ergot alkaloids
contains alkaloids of the ergoline group Three groups are found derivativesof lysergic acid (eg. Ergotamine and ergocristine ) derivatives of isolysergic acid (eg. ergotaminine) derivatives of dimethyl ergoline (eg. Clavines, agroclavines)
Uses of ergot alkaloids Used to induce child birth and to stop maternal bleeding after childbirth Used for certain kind of migranes Used psychic disorders
Ergotism
Gangrenous ergotism was accompanied with fatigue, cold/tingling sensations, severe muscle pain, swollen inflamed limbs and burning pain, followed by chills. Limbs become numb, turn black and mummify
Convulsive ergotism involves the central nervous system and early symptoms are similar to those of gangrenous ergotism
Presence of mycotoxin in other crops and foods in India
Aflatoxin M1 in milk 0.05-3.0g/l Aflatoxin B1 in groundnut cake, chillies Fumonisin in rainfed sorghum Ochratoxin in coffee
Indian Council of Medical Research (ICMR) recommended tolerance limit for aflatoxin is 30g/kg
Conditions that favour mycotoxin production in India
Tropical conditions Harvesting practices Post harvest storage practices High temperatures Unseasonal rains Sudden floods damaging standing crop Improperly stored grains
Prevention and control of mycotoxins
Primary prevention Secondary prevention Tertiary prevention
Primary prevention
by Good Agricultural Practices (GAPs) Development of fungal resistant varieties of growing plants Crop rotation with non host crops Lowering moisture content of plant seeds after post harvest and during storage Storing at lower temperatures Using fungicides and preservatives against fungal growth Control insect infection in stored bulk grains with approved insecticides
Secondary prevention
Stop growth of infested fungi by re-drying of the products Removal of contaminated seeds Inactivation or detoxification of mycotoxins contaminated Protection of the stored products from conditions which supports the fungal growth
Tertiary prevention
Complete destruction o f the contaminated products Detoxification or destruction of mycotoxins to the minimal level
Physical method Ionizing radiations Chemical method
Conclusions
Mycotoxins are inevitable compounds produced by different fungi in the foods and the feeds due to various factors These show lot of clinical symptoms due to their chemical properties These toxins affects the health of animals and humans causing economic losses By using Good Agricultural Practices (GAPs) and Good Manufacturing Practices (GMPs) we can prevent and control the mycotoxin menace in our life
Any questions ?
