Ochratoxin A
Ochratoxin A (pronunciation: oh-krah-toh-sin A) is a mycotoxin produced by several species of Aspergillus and Penicillium fungi. It is a secondary metabolite and is most commonly found in cereals, coffee, dried fruit, and red wine.
Etymology
The term "Ochratoxin A" is derived from the Greek words "ochros", meaning pale, and "mykes", meaning fungus. The "A" denotes the first identified and most toxic form of this group of related compounds.
Health Effects
Ochratoxin A is a potent nephrotoxin, meaning it is toxic to the kidneys. It has been linked to Balkan endemic nephropathy, a kidney disease found in certain regions of the Balkans. Ochratoxin A is also a potential carcinogen, and has been associated with tumors in the urinary tract of rodents.
Detection and Prevention
Methods for detecting Ochratoxin A in food products include immunoassay techniques and liquid chromatography. Prevention strategies focus on controlling the growth of Aspergillus and Penicillium fungi, which can be achieved through proper storage and handling of food products.
Related Terms
- Mycotoxin
- Aspergillus
- Penicillium
- Nephrotoxin
- Balkan endemic nephropathy
- Carcinogen
- Immunoassay
- Liquid chromatography
External links
- Medical encyclopedia article on Ochratoxin A
- Wikipedia's article - Ochratoxin A
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