Dangerous to health through contamination of food dietary, ochratoxin A (OTA) is a potent nephrotoxic mycotoxin, being produced by Aspergillus and Penicillium species. Certain common foods based on wheat followed by oats, rice and raisins, spices, dried fruits, beer, coffee, grape juice and wine are major sources of human exposure to OTA, mainly in countries with temperate and cold climate. Thi...

The aim of this study was to evaluate fungi and contamination levels of aflatoxin B(1), ochratoxin A, fumonisin B(1), and zearalenone in raw materials and finished feed intended for sows at different reproductive stages. Total fungi, Aspergillus, Penicillium, and Fusarium species occurrence, were examined. Aspergillus flavus, A. niger aggregate spp., and F. verticillioides were the prevalent sp...

Article history: Received on: 05/11/2014 Revised on: 22/11/2014 Accepted on: 04/12/2014 Available online: 30/01/2015 Coffee is an important stimulant and a good source of bioactive constituents with beneficial health effects. Coffee beans are readily attacked by the growth and proliferation of several fungal species from the genera Aspergillus and Penicillium. Ochratoxin A, an important toxin p...

Liquid- or solid substrate-cultured Penicillium polonicum administered in feed to rats over several days evokes a histopathological response in kidney involving apoptosis and abnormal mitosis in proximal tubules. The amphoteric toxin is yet only partly characterized, but can be isolated from cultured sporulating biomass in a fraction that is soluble in water and ethanol, and exchangeable on eit...

Ochratoxin A (OTA), as a kind of chlorophenolic mycotoxin, exist widely in plant origin food and is harmful to human. Herein, a surface plasmon resonance (SPR) biosensor using an anti-OTA aptamer immobilized sensor chip was developed to measure ochratoxin A (OTA) quantificationally through a straightforward direct binding assay. The streptavidin protein as a crosslinker was immobilized onto the...

In the present investigation, the toxicopathological effects of ochratoxin A of 0.5 ppm on hematobiochemical parameters of broilers were studied with efficacy of dietary concentration of probiotic containing yeast culture Saccharomyces boulardii of 10 mg/kg of feed. One hundred twenty day old chicks were randomly divided into four groups, thirty chicks each. Groups A and C chicks were offered n...

Ochratoxin A is a mycotoxin produced by Aspergillus ochraceus and is a natural contaminant of mouldy food. We examined the neuroactive potential of ochratoxin A by measuring the changes in the activities of several membrane bound, cytoplasmic and lysosomal enzymes in the brain of adult female rats, following subchronic application of ochratoxin A. The activities of both soluble and membrane bou...

Cocoa bean fermentation is an important process in the manufacturing of cocoa products. It involves microbes, such as lactic acid bacteria, yeast, and acetic bacteria. The presence mold undesired, it reduces quality may produce mycotoxins, which can cause poisoning death. Aspergillus niger a fungus that produces ochratoxin A, often found dried agricultural products seeds cereals. In this study,...

The aim of this study was to examine 29 strains of lactic acid bacteria of the Lactobacillus and Lactococcus genera, assessing their sensitivity to ochratoxin A and their ability to remove it from a liquid medium. It was demonstrated that most strains are insensitive to the presence of OTA at the quantity of 5 microg/disc. It was demonstrated that all strains caused a reduction of the toxin amo...

Histopathological, biochemical and toxicological investigations of tissues and blood of normally slaughtered chickens exhibiting different frequencies (1-2%, 40-50% and above 80%) of nephropathy changes (congested or pale and enlarged kidneys) at the slaughtering meat inspection were carried out to elucidate the aetiology of nephropathies of chickens encountered in Bulgaria. A close relationshi...