MYCOTOXINS

Mycotoxins
A mycotoxin from Greek

mykes, meaning "fungi" and

toxikon meaning "poison; is a toxic secondary metabolite
produced by organisms of the fungi kingdom, commonly
known as molds.
The term mycotoxin is usually reserved for the toxic
chemical products with lower molecular weight produced
by filamentous or molds that readily colonize crops.
One mold species may produce many different
mycotoxins, and the same mycotoxin may be produced by
several species.

 Most fungi are aerobic (use oxygen) and are found almost

everywhere in extremely small quantities due to the

minute size of their spores.
They consume organic matter wherever humidity and
temperature are sufficient. Where conditions are right,
fungi proliferate into colonies and mycotoxin levels
become high.
Currently, more than 300 mycotoxins are known,
scientific attention is focused mainly on those that have
proven to be carcinogenic and/or toxic.

 The period between 1960 and 1975 has been

termed the mycotoxin gold rush because so many

scientists joined the well-funded search for these
toxigenic agents.
Some 300 to 400 compounds are now recognized
as mycotoxins, of which approximately a dozen
groups regularly receive attention as threats to
human and animal health
Mycotoxicoses are the animal diseases caused by
mycotoxins; Mycotoxicology is the study of
mycotoxins

Why fungi produce Mycotoxins?

The reason for the production of mycotoxins is not yet

known; they are not necessary for the growth or the

development of the fungi.
Because mycotoxins weaken the receiving host, the
fungus may use them as a strategy to better the
environment for further fungal proliferation.
The production of toxins depends on the surrounding
intrinsic and extrinsic environments and the toxins vary
greatly in their severity, depending on the organism
infected and its susceptibility, metabolism, and defense
mechanism.

 Mycotoxins can appear in the food chain as a result of

fungal infection of crops, either by being eaten directly by

humans or by being used as livestock feed.
Mycotoxins greatly resist decomposition or being broken
down in digestion, so they remain in the food chain in
meat and dairy products.
Even temperature treatments, such as cooking and
freezing, do not destroy some mycotoxins.
Why Great Concern
Some are deadly at very small dosages.
Some are carcinogenic or teratogenic.
Can cause huge losses in productivity.

Examples of mycotoxins
Toxigenic molds are known to produce one or more of

these toxic secondary metabolites. It is well established

that not all molds are toxigenic and not all secondary
metabolites from molds are toxic.
Examples of mycotoxins of greatest public health and
agro-economic significance include aflatoxins (AF),
ochratoxins (OT), trichothecenes, zearalenone (ZEN),
fumonisins (F), tremorgenic toxins, and ergot alkaloids
These toxins account for millions of dollars annually in
losses worldwide in human health, animal health, and
agricultural products.

Composition
They are composed of

mainly Carbohydrates,
While small amounts
of lipids and proteins
may also be present.
Some mycotoxins also
contain Nitrogen in
them.
Highest
amount of
Mycotoxins can be
observed in any type
of contaminated food.

 Mycotoxins effects

on corn.

on chicken.

Classification of mycotoxins
Mycotoxins are not only hard to define, they are also

challenging to classify. Due to their diverse chemical

structures and biosynthetic origins, their biological
effects, and their production by a wide number of
different fungal species, classification schemes tend
to reflect the training of the person doing the
categorizing.
Clinicians often arrange them by the organ they
affect. Thus, mycotoxins can be classified as
hepatotoxins,
nephrotoxins,
neurotoxins,
immunotoxins, and so forth. Cell biologists put them
into generic groups such as teratogens, mutagens,
carcinogens, and allergens.

 Physicians by the illnesses they cause.

Mycologists by the fungi that produce them (e.g., Aspergillus

toxins, Penicillium toxins). None of these classifications is

entirely satisfactory.

Major groups
Aflatoxins are a type of mycotoxin produced by Aspergillus

species of fungi, such as A. flavus and A. parasiticus

Ochratoxin is a mycotoxin that comes in three secondary
metabolite forms, A, B, and C. All are produced by Penicillium
and Aspergillus species
Fusarium toxins are produced by over 50 species of Fusarium
and have a history of infecting the grain of developing cereals
such as wheat and maize

Symptoms of mycotoxins
Mycotoxicosis

is the term used for poisoning

associated with exposures to mycotoxins. The
symptoms of mycotoxicosis depend on the type of
mycotoxin; the concentration and length of exposure;
as well as age, health, and sex of the exposed
individual.
These toxins can enter the blood stream and
lymphatic system; they inhibit protein synthesis,
damage macrophage systems and increase sensitivity
to bacterial endotoxin
Mycotoxin poisoning is accompanied by symptoms
ranging from skin rash, headache, depression,
agitation, itchy eyes, shortness of breath, lethargy, and
nausea, to a compromised immune system and
therefore a predisposition for infections and colds.

Effects caused by Mycotoxins

They have a variety of internal and external effects on

humans, such as damage to the liver, kidneys, bone

marrow, and nervous system.
Aflatoxin, a toxin produced by fungal growth, can
even damage an individual's genetic material and
make them cancer-prone.
An increasing number of experts believe that the fungi
used in the food- and pharmaceutical industriesfor
example in the production of cheese, yogurt, artificial
hormones, and other drugspresent a relatively new
problem.

 More and more people experience allergic reactions to

these artificial fungi.

Furthermore, it is entirely possible that the fungi used,
for example, in beer- and bakers' yeasts may play a
significant role in the development of arteriosclerosis
and diabetes
In general, mycotoxin exposure is more likely to occur
in parts of the world where poor methods of food
handling and storage are common, where malnutrition
is a problem, and where few regulations exist to protect
exposed populations. However, even in developed
countries, specific subgroups may be vulnerable to
mycotoxin exposure.

How to control Mycotoxins

Methods for controlling mycotoxins are largely preventive. They

include good agricultural practice and sufficient drying of crops

after harvest .There is considerable on-going research on
methods to prevent preharvest contamination of crops. These
approaches include developing host resistance through plant
breeding and through enhancement of antifungal genes by
genetic engineering, use of biocontrol agents, and targeting
regulatory genes in mycotoxin development
As of now, none of these methods has solved the problem.
Because mycotoxins are natural contaminants of foods, their
formation is often unavoidable. Many efforts to address the
mycotoxin problem simply involve the diversion of mycotoxincontaminated commodities from the food supply through
government screening and regulation programs.