Mycotoxins in Food, Feed and Bioweapons

406 Pages·2010·3.52 MB·English

by  Claudio Baggiani

Mycotoxins in Food, Feed and Bioweapons
Mahendra Rai Ajit Varma
l
Editors
Mycotoxins in Food, Feed
and Bioweapons
Editors
MahendraRai,Ph.D. ProfessorDr.AjitVarma
ProfessorandHead DirectorGeneral
BiotechnologyDepartment AmityInstituteofMicrobialTechnology
SGBAmravatiUniversity AmityUniversityUttarPradesh
Amravati-444602 &ViceChairman
Maharashtra AmityScience,Technology&InnovationFoundation
India BlockA,AmityCampus,Sector125
[email protected] Noida,UP201303
India
[email protected]
ISBN978-3-642-00724-8 e-ISBN978-3-642-00725-5
DOI:10.1007/978-3-642-00725-5
SpringerHeidelbergDordrechtLondonNewYork
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Foreword
Mycotoxins are a large and varied group of mold-secondary metabolites. Their
commonfeaturesarethattheyareallproducedbyfungi,andthattheyallhavetoxic
effectsagainstvertebratesandotherorganisms.Nevertheless,itishardtogeneral-
izeaboutmycotoxins.Theyaremadebydifferentbiosyntheticpathways,andthey
have an extremely wide range of pharmacological effects. Human beings and
domestic animals come in contact with them by different routes (diet, dermal
contact, respiration); the fungi which produce them occupy different ecological
niches, and they span a wide range of important fungal genera (Aspergillus,
Fusarium, Penicillium and many others). Even the definition of “mycotoxin” is a
matterofdispute.Noteveryoneincludeszearalenoneandtheyeastkillertoxins—
both discussed in this monograph — within the mycotoxin rubric. Zearalenone,
although biologically potent as an estrogen mimic, is not particularly toxic in the
traditionalsenseofcausingdeath.Yeastkillertoxinsareneithermoldmetabolites
nor viewed as particularly poisonous environmental agents. They are best known
for their use in biotyping and as immunological derivatives. Nevertheless, while
expertsdifferaboutwhichcompoundsshouldbeclassifiedappropriatelyasmyco-
toxins, everyone agrees that mycotoxins impose an enormous economic burden.
Theyfrequentlyrenderagriculturalproduceunusable,theyinflictuntoldsuffering
and death on human and animal populations, and their regulation has become a
majorfactorininternationaltrade.
Mycotoxins have been reviewed many times, but this monograph touches on
freshterritory,including(1)newanalyticalmethodsfordetection,(2)theadoption
of an ancient Mexican process for detoxification of aflatoxins, (3) mycotoxin
management in Ireland, Lithuania and South America, (4) mycotoxin reduction
throughplantbreedingandintegratedmanagementpractices,and(5)anoverviewof
naturalaflatoxininhibitorsfrommedicinalplants.Theforthcomingchaptershigh-
light recent research findings, with emphasis on aflatoxins, ochratoxins, selected
trichothecenes, and zearalenone. Aflatoxin-like gene clusters are discussed, as are
aspects of sclerotial development in Aspergillus flavus and A. parasiticus. Of
particular interest are the chapters on the weaponisation of mycotoxins and the
potentialforuseofmycotoxinsasagentsofbioterrorism.Similarly,thediscussion
v
vi Foreword
ofconjugated(“masked”)mycotoxinderivativesisatopicrarelyencounteredinthe
mycotoxinliterature.
This book will update readers on several cutting-edge aspects of mycotoxin
research,andwillstimulatenewthinkingontheneedtodeveloptherapeuticaswell
aspreventativeinterventionsforloweringtheirtoxicologicalmenace.Withincreas-
ing globalization and world trade, the mycotoxin problem will grow only more
significantincomingyears.
Professor(Dr.)J.W.Bennett
DepartmentofPlantBiologyandPathology
SchoolofBiologicalandEnvironmentalSciences
RutgersUniversity
NewBrunswick,NewJersey08901,USA
[email protected]
Preface
Mycotoxins are produced by fungi as secondary metabolites in cereals and food.
Thesechemicalcompoundsarelipid-soluble,andeasilyabsorbedbytheintestines,
airwaysandskin.Inrecentyears,theriskduetomycotoxinsisincreasingparticu-
larly in foodand feed, resulting indeterioration ofhuman andanimal health.The
contamination of food by mycotoxins has become a matter of great concern, as
these are responsible for many lethal diseases like cancer and other chronic
diseases. According to an estimate, 25% of the world’s crops are affected by
toxigenic fungi. Mycotoxins have become part of the food chain. Reduction of
thesetoxinsrequiresamultifacetedapproach,includingactionbyfarmers,govern-
mentagencies,foodprocessorsandscientists.Therearemorethan400compounds
knownasmycotoxins.Mycotoxinsreleasedbymoldsoccurringindamagedbuild-
ingsinanindoorenvironmentarealsohazardoustohealth.Amongthese,aflatoxins
produced by Aspergillus flavus are well-known in the world. Other mycotoxins
includecitrinin,ochratoxin,patulin,trichothesene,andzearalenone.
Anotherareaofmycotoxinswhichwarrantsattentionistheiruseinbioweapons.
The T-2 mycotoxins (trichothecene), usually produced by Fusarium species, are
usedasbioweaponsduringwar,sincemold-toxinsarecheap,easytoaccessandcan
beappliedforasmallgroupofenemies.Otherfungiwhichproducetrichothecens
are Myrothecium Trichoderma, and Stachybotrys. As a matter of fact, it is very
importanttounderstandthesymptomsofmycotoxininfectionforrapididentifica-
tion,inordertoinactivateitsill-effectsonpatients.
Thereisapressingneedforstrictregulationsinordertomanagemycotoxins.A
strategy should be developed collectively by farmers, scientists, clinicians and
policy-makers to combat the mycotoxin menace for a sustainable future. In fact,
themycotoxinmenacetohumanbeingsandanimalshasgeneratedtheideatobring
out this book, in which efforts have been made to gather diverse topics on myco-
toxinwithup-to-dateinformation.
Broadly divided into three sections and 22 chapters, this book is aimed at the
diverse backgrounds of students and researchers. Section I focuses on general
topics, Section II concentrates on the role of mycotoxins in agriculture and food,
andSectionIIIdealswithtoxicityandtheuseofmyotoxinsasbioweapons.
vii
viii Preface
The book would be essential reading for mycologists, agriculture scientists,
clinicians, fungal technologists, microbiologists, both plant and human patholo-
gists,pharmacologistsandforensicscientists,whomaybeinterestedtounravelthe
mysteriesoftoxicityofmycotoxinsinfood,feedandbioweapons.
WethankDr.JuttaLindenborn,Springer,Heidelberg,Germanyforherpatience
and suggestions. MKR is thankful to Professor Dr. Gyo¨rgy Ja´nos Ko¨vics, Head,
PlantProtectionDepartment,DebrecenAgricultureUniversity,Debrecen,Hungary
for providing necessary facilities for editing and finalizing the manuscript during
myvisittohisinstitute.Further,MKRwishestothankAlkaKarwa,AniketGade,
Ravindra Ade, Avinash Ingle, Dnayeshwar Rathod, Vaibhav Tiwari, Alka Yadav
andJayendraKesharwaniforhelpinediting.
April2009 MahendraRai
Amravati,Maharashtra AjitVarma
andNoida,UttarPradesh
Contents
PartI BiologyandBiotechnology
1 ArtificialSystemsforMolecularRecognitionofMycotoxins ............. 3
ClaudioBaggiani,LauraAnfossi,andCristinaGiovannoli
2 MolecularMechanismofDetectionofAflatoxins
andOtherMycotoxins ...................................................... 21
Avishay-AbrahamStark
3 TheDestructionofAflatoxinsinCornby‘‘Nixtamalizacio´n’’ ........... 39
DoralindaGuzma´n-de-Pen˜a
4 MycotoxigenicFungionBaledGrassSilageinIreland .................. 51
MartinO’Brien
5 Aflatoxin-likeGeneClustersandHowTheyEvolved .................... 65
KennethC.EhrlichandJiujiangYu
6 AflatoxinBiosynthesisandSclerotialDevelopmentinAspergillus
flavusandAspergillusparasiticus .......................................... 77
Perng-KuangChang
7 InteractionBetweenAflatoxinB andOtherRiskFactors
1
inHepatocarcinogenesis .................................................... 93
MichaelC.Kew
8 ZearalenoneanditsDerivatives:KnownToxinsinNewAspects .... 113
PiotrGolinski,AgnieszkaWaskiewicz,andKarolinaGromadzka
9 Zearalenone:UndesirableSubstance ................................... 131
MaciejGaje˛cki,MagdalenaGaje˛cka,EwaJakimiuk,ŁukaszZielonk,
andKazimierzObremski
ix
x Contents
PartII AgricultureandFood
10 MycotoxinsinLithuanianCerealsandGrainProducts .............. 147
AudroneMankeviciene
11 ControlofMycotoxinContaminationinCerealsbyBreeding ...... 163
A´kosMesterha´zy
12 FusariumandFumonisinsinMaizeinSouthAmerica ............... 179
AdrianaM.Torres,MariaL.Ramirez,andSofiaN.Chulze
13 PreventionandManagementofMycotoxinsinFoodandFeed ..... 201
BulentKabak
14 MycotoxigenicFungiandMycotoxinsinAnimalFeedinSouth
AmericanCountries ..................................................... 229
CarinaElizabethMagnoli,LiliaRene´eCavaglieri,CarlosAlberto
daRochaRosa,andAnaMar´ıaDalcero
PartIII ToxicologyandBioweapons
15 Nivalenol:TheMycology,Occurrence,Toxicology,Analysis
andRegulation ........................................................... 253
YoshikoSugita-KonishiandTakashiNakajima
16 YeastKillerToxinsTechnologyTransfer ............................. 275
WalterMagliani,StefaniaConti,LauraGiovati,andLucianoPolonelli
17 TrichothecenesasToxinandBioweapons:
PreventionandControl .................................................. 291
AvinashIngle,AjitVarma,andMahendraRai
18 RiskAssessmentofOchratoxinA(OTA) .............................. 307
DianaRingotandAbaloChango
19 NaturalAflatoxinInhibitorsfromMedicinalPlants .................. 329
MehdiRazzaghi-Abyaneh,MasoomehShams-Ghahfarokhi,
Mohammad-BagherRezaee,andShoheiSakuda
20 TheMyco-AgentsofBioterrorism ..................................... 353
NathanP.CharltonandChristopherP.Holstege
21 TheWeaponisationofMycotoxins ..................................... 367
RobertRussellMonteithPatersonandNelsonLima
Contents xi
22 MaskedMycotoxinsandMycotoxinDerivativesinFood:
TheHiddenMenace ..................................................... 385
ChiaraDall’Asta,GianniGalaverna,ArnaldoDossena,StefanoSforza,
andRosangelaMarchelli
Index ........................................................................... 399