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Detoxification of ochratoxin A,a food contaminant: Prevention of growth of Aspergillus ochraceus and its production of ochratoxin A |
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| Authors: | P Deberghes A M Betbeder F Boisard R Blanc J F Delaby S Krivobok R Steiman F Seigle-Murandi EE Creppy |
| Institution: | 1. Laboratoire de Toxicologie et Hygiène Appliquée, UFR de Pharmacie, 3 ter place de la Victoire, 33000, Bordeaux, France 2. Centre d'Etudes Scientifiques et Techniques de l'Armée [C.E.S.T.A], 33114, Le Barp, France 3. UFR de Pharmacie, Laboratoire de Mycologie, Université Joseph Fourier, BP 138, 38243, MEYLAN Cedex |
| Abstract: | The toxicity of ochratoxin A (OTA), a mycotoxin produced by fungi ofAspergillus orPenicillium genera is now well documented. Its nephrotoxicity, immunosuppression, teratogenicity, and carcinogenicity have been widely studied. Physical and biochemical methods have been studied to prevent these toxinogenicAspergillus andPenicillium from producing OTA, and/or to destroy the mycotoxin when already produced in a liquid or a solid medium. Repeated freezing at ? 20?C and thawing at + 26?C aleatory reduce OTA production in a liquid medium. Exposure to UV B for different periods of time is efficient in preventing OTA production in a liquid medium. Gamma-irradiation from 2 to 5 kGy gives good results in preventing the production of OTA or destroying it when already produced. Carboxypeptidase is very efficient at 5 units/50 ml in a liquid medium for cleaving the OTA already produced. |
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