Mine GÜLTEKİN, S Dilek DOYURAN, Nükhet N DEMİREL, Selma GÜVEN

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Şarapta Okratoksin

1.GirişMikotoksinler; bazı küfler tarafından üretilen, Okratoksin bazı Aspergillus ve Penicillium türleri özellikle A. ochraceus ve Penicillium verrucosum tarafından üretilen bir mikotoksindir. En sık görülen ve en toksik olan tipi Okratoksin A'dır. İnsan sağlığına etkilerini araştırmak üzere yapılan çalışmalarda Okratoksin A'nın karsinojenik, genotoksik, teratojenik, immunotoksik ve nefrotoksik etkileri ortaya konmuştur. Okratoksin A tahıllar, sebzeler, kurutulmuş meyveler, fındık, et ve bazı içeceklerde tespit edilmiştir. Son yıllarda üzüm, şıra ve şarabın da önemli miktarlarda OTA içerdiği belirlenmiştir. İnsan sağlığı üzerine olumlu etkileri olduğu bildirilen şarabın düzenli ve ölçülü tüketimi tavsiye edilmektedir. Bununla birlikte şarap üretiminde kullanılacak üzümlerde çeşitli mikotoksinlerin özellikle fermentasyona dayanıklı olan OTA'nın bulunma olasılığı, sağlık açısından risk oluşturmaktadır. Bu derlemede; mikotoksinler ve özellikle okratoksinler hakkında genel bir bilgi verildikten sonra, okratoksin üreten küfler, üzüm ve şarapta okratoksin oluşumu ve miktarları, Okratoksin analiz yöntemleri ve şarapta Okratoksin A oluşumunu engellemek için alınacak önlemler hakkında bilgiler verilmektedir
Anahtar Kelimeler:

Okratoksin, şarap, üzüm

Şarapta Okratoksin

Ochratoxin is produced by some species of Aspergillus and Penicillium especially A. ochraceus and P. verrucosum. The most frequent and the toxic type of Ochratoxin was reported as Ochratoxin A. It has been determined that Ochratoxin A has genotoxic, immunotoxic, hepatoxic and teratogenic effects. Ochratoxin A occurs in various food commodities including cereals, vegetables, dried fruits, nuts, meat and some beverages. In last years researches show that grapes, must, and also wine could contain significant amounts of OTA. Regular and moderate consumption of wine is suggested because of its positive effects on human health. However, occurance of mycotoxins especially OTA, which is resistant to fermentation, creates human health risk. In this review, after giving general information about mycotoxins especially ochratoxins, subjects on fungi that responsible for the presence of OTA, contamination of grapes and wine with OTA and its amounts, Ochratoxin detection methods and also preventive studies about OTA contamination are going to be discussed
Keywords:

Ochratoxin, wine, grape,

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Akademik Gıda-Cover
  • ISSN: 1304-7582
  • Yayın Aralığı: Yılda 4 Sayı
  • Başlangıç: 2003
  • Yayıncı: Sidas Medya Limited Şirketi
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