Ekmek ve Bazı Tahıl Ürünlerinde Okratoksin A Bulunurluğu ve Toksik Etkileri

Okratoksin A (OTA), Aspergillus ve Penicillium türü küfler tarafından üretilen ve çeşitli tahıl türlerinde saptanmış olanbir okratoksin türüdür. Tahıl ürünlerinin tüketilmesi ile OTA toksisitesi arasındaki ilişki Balkan Endemik Nefropatisiolarak isimlendirilen hastalığın görülmesi ile ortaya çıkmıştır. Deney hayvanları ile yapılan çalışmalar OTA’nınnefrotoksik, teratojenik, immunosupresif, hepatotoksik, genotoksik, hücre ölümünü ve lipid peroksidasyonunu arttırıcıetkilerinin olduğunu ortaya koymaktadır. OTA, tahıllarda yaygın olarak bulunan bir mikotoksindir. Bu nedenlebeslenmemizin temel unsuru olan ekmek ve benzeri ürünlerdeki OTA miktarı toplum sağlığı açısından önemtaşımaktadır. Ekmek, tüm dünyada karbohidrat ve protein kaynağı olarak çok fazla miktarda tüketilmektedir. Buçalışmada dünyada ve ülkemizde ekmek ve benzeri ürünler ile yapılmış farklı çalışmaların sonuçları incelenerekkarşılaştırılmıştır. Avrupa Birliği Komisyonu’na göre tahıl ürünlerinde alınmasına izin verilen maksimum OTA miktarı 3ng/g’dır. Yapılmış olan çalışmalarda OTA yönünden tespit edilen sonuçlara baktığımızda, Fas’ta yapılan çalışmada100 örnekten 26’sında OTA değeri 13± 1.5 ng/g olarak limit değerin üzerinde bulunmuştur. Adana’da yapılmış olandiğer bir çalışmada ise 136 ekmek örneği çalışılmış ve bunların %70’inde limit değerin üzerinde OTA tespit edilmiştir.İncelen diğer çalışmalarda ise OTA bulunurluğunun limit değerlerin altında olduğu ancak mısır ekmeğinde OTAbulunurluğu diğer ekmek türlerine oranla daha fazla olduğu belirtilmiştir. İncelemeler sonucunda, ekmekle ve diğergıdalarla birlikte alınan toplam OTA miktarının limit değerleri aşabilmesi durumu göz önüne alındığında ekmek vebenzeri ürünlerde OTA bulunurluğunun sağlık sorunlarına neden olabileceği bildirilmiştir.

Presence of Ochratoxin A in Bread and Some Cereal Products and Its Toxic Effects

Ochratoxin A (OTA) is produced by Aspergillus and Penicillium species of fungi, and it is found in various types of grain. The relationship between the consumption of cereal products and OTA toxicity has revealed the appearance of a disease called Balkan Endemic Nephropathy. Studies on experimental animals revealed that OTA has an accelerating effect on nephrotoxic, teratogenic, immunosuppressive, hepatotoxic, genotoxic, cell death and lipid peroxidation. For this reason, the OTA content of bread products, the major component of our nutrition, is important in terms of public health. Bread is consumed all over the world as a source of carbohydrates and proteins. In this study, studies on OTA presence in bread products were screened and compared. According to the Commission of the European Union, the maximum amount of OTA allowed in cereal products is 3ng/g. Studies on OTA in foods showed in Morocco, the value of OTA in 26 of 100 samples was above the limit value of 13.0±1.5 ng/g. In a study in Adana, Turkey, 136 bread samples were studied and 70% of them had the OTA content above the limit value. In other studies, it was stated that the availability of OTA is below the limit values, but the availability of OTA in maize bread is higher than other types of bread. Results of various studies indicated that the presence of OTA in bread products could cause health problems, given that the total OTA amount taken with bread and other foods could exceed the limit values.

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