What is fumonisin and where does it come from?

What is fumonisin and where does it come from?

Fumonisins are secondary metabolites produced in cereals by pathogenic fungi, namely Fusarium verticillioides, Fusarium proliferatum, and related species [1]. Moreover, Aspergillus nigri also produces fumonisins in the crop plants of peanut, maize, and grape [2,3,4,5,6].

What organism produces fumonisin?

Fumonisin is a mycotoxin that is produced by the fungus Fusarium verticillioides, a common contaminant of corn worldwide (Figure 1).

What is fumonisin maize?

Fumonisins are mycotoxins (MTs) produced mainly by the fungus Fusarium verticillioides, the main pathogens of maize which cause ear rot. The aim of this work was to evaluate some factors that may lead to high fumonisin production by F.

Where are fumonisins found?

While fumonisins occur worldwide, especially high concentrations have been found in China and southern Africa. Fumonisin concentrations in “home grown” corn from Linxiang, China, and areas of the Transkei, southern Africa, are continuously high, and concentrations exceeding 100 ppm have been occasionally reported.

What does mycotoxicosis mean?

Mycotoxicosis is the consequence of ingestion of grains or forage containing toxic metabolites produced by certain fungi. Fungi that produce toxins often do so only under specific conditions of warmth, moisture and humidity.

What is the difference between mycotoxicosis and Mycetismus?

Mycotoxicosis is the poisoning of humans (and other animals) by foods contaminated by fungal toxins (mycotoxins). Mycetismus describes the ingestion of preformed toxins in poisonous mushrooms.

How does food processing affect fumonisins?

Although generally heat stable, fumonisin concentrations appear to decline as processing temperatures increase. At processing temperatures of 125 degrees C or lower, losses of fumonisin are low (25-30%), whereas at temperatures of 175 degrees C and higher, losses are greater (90% or more).

What is ochratoxin source?

Ochratoxin A is produced by several species of Aspergillus and Penicillium and is a common food-contaminating mycotoxin. Contamination of food commodities, such as cereals and cereal products, coffee beans, dry vine fruits, wine and grape juice, spices and liquorice, occurs worldwide.

What causes mycotoxicosis?

What is a Mycetismus?

Mycetismus or mushroom poisoning is defined in Anisworth and Brisby’s Dictionary of the Fungi as distress resulting from the consumption of a fungal organism. This is in contrast to mycotoxicosis where the fungus, usually a hyphomycete, acts on some foodstuff of humans or animals and alters it.

What causes citrinin?

Citrinin is produced by toxic strains of several Penicillium, Aspergillus and Monascus spp. (Bennett and Klich, 2003), and has been associated with rice, wheat, oats, rye, corn, barley, vegetarian foods colored with red Monascus pigments, and naturally fermented sausages from Italy.

Which mold produces citrinin?

Citrinin is produced by the mold genera Aspergillus, Penicillium, and Monascus.

How is an ochratoxin formed?

What type of toxin is ochratoxin?

Ochratoxin A (OTA) is a naturally occurring foodborne mycotoxin found in a wide variety of agricultural commodities worldwide, ranging from cereal grains to dried fruits to wine and coffee. It is produced by several different fungi including Aspergillus ochraceus, A.

What is the difference between Mycotoxicosis and Mycetismus?

Which toxin is example for Mycetismus?

Mushroom poisoning is usually the result of ingestion of wild mushrooms after misidentification of a toxic mushroom as an edible species….

Where is citrinin found?

Citrinin (CTN) is a nephrotoxic mycotoxin produced by several species of the genera Aspergillus, Penicillium and Monascus. CTN occurs in different plant products, especially in grains (Flajs & Peraica 2009, Föllmann et al. 2014), and also in beans, fruit, vegetables, herbs and spices.