-
Je něco špatně v tomto záznamu ?
Transfer of ochratoxin A into tea and coffee beverages
F. Malir, V. Ostry, A. Pfohl-Leszkowicz, J. Toman, I. Bazin, T. Roubal,
Jazyk angličtina Země Švýcarsko
Typ dokumentu časopisecké články, práce podpořená grantem
Free Medical Journals od 2009
PubMed Central od 2009
Europe PubMed Central od 2009
ProQuest Central od 2009-01-01
Open Access Digital Library od 2009-01-01
Open Access Digital Library od 2009-01-01
Medline Complete (EBSCOhost) od 2010-09-01
Health & Medicine (ProQuest) od 2009-01-01
ROAD: Directory of Open Access Scholarly Resources od 2009
Odkazy
PubMed
25525684
DOI
10.3390/toxins6123438
Knihovny.cz E-zdroje
- MeSH
- čaj mikrobiologie MeSH
- káva mikrobiologie MeSH
- koncentrace vodíkových iontů MeSH
- kontaminace potravin analýza MeSH
- ochratoxiny analýza MeSH
- ovoce mikrobiologie MeSH
- potravinářská mikrobiologie MeSH
- vysokoúčinná kapalinová chromatografie MeSH
- Publikační typ
- časopisecké články MeSH
- práce podpořená grantem MeSH
Ochratoxin A (OTA) is nephrotoxic, hepatotoxic, immunotoxic, neurotoxic, reprotoxic, teratogenic, and carcinogenic (group 2B), being characterized by species and sex differences in sensitivity. Despite the fact that OTA is in some aspects a controversial topic, OTA is the most powerful renal carcinogen. The aim of this study was to make a small survey concerning OTA content in black tea, fruit tea, and ground roasted coffee, and to assess OTA transfer into beverages. OTA content was measured using a validated and accredited HPLC-FLD method with a limit of quantification (LOQ) of 0.35 ng/g. The OTA amount ranged from LOQ up to 250 ng/g in black tea and up to 104 ng/g in fruit tea. Black tea and fruit tea, naturally contaminated, were used to prepare tea infusions. The transfer from black tea to the infusion was 34.8% ± 1.3% and from fruit tea 4.1% ± 0.2%. Ground roasted coffee naturally contaminated at 0.92 ng/g was used to prepare seven kinds of coffee beverages. Depending on the type of process used, OTA transfer into coffee ranged from 22.3% to 66.1%. OTA intakes from fruit and black tea or coffee represent a non-negligible human source.
- 000
- 00000naa a2200000 a 4500
- 001
- bmc15031572
- 003
- CZ-PrNML
- 005
- 20151014131222.0
- 007
- ta
- 008
- 151005s2014 sz f 000 0|eng||
- 009
- AR
- 024 7_
- $a 10.3390/toxins6123438 $2 doi
- 035 __
- $a (PubMed)25525684
- 040 __
- $a ABA008 $b cze $d ABA008 $e AACR2
- 041 0_
- $a eng
- 044 __
- $a sz
- 100 1_
- $a Malir, Frantisek $u Department of Biology, Faculty of Science, University of Hradec Kralove, 50003 Hradec Kralove, Czech Republic. malir.frantisek@seznam.cz.
- 245 10
- $a Transfer of ochratoxin A into tea and coffee beverages / $c F. Malir, V. Ostry, A. Pfohl-Leszkowicz, J. Toman, I. Bazin, T. Roubal,
- 520 9_
- $a Ochratoxin A (OTA) is nephrotoxic, hepatotoxic, immunotoxic, neurotoxic, reprotoxic, teratogenic, and carcinogenic (group 2B), being characterized by species and sex differences in sensitivity. Despite the fact that OTA is in some aspects a controversial topic, OTA is the most powerful renal carcinogen. The aim of this study was to make a small survey concerning OTA content in black tea, fruit tea, and ground roasted coffee, and to assess OTA transfer into beverages. OTA content was measured using a validated and accredited HPLC-FLD method with a limit of quantification (LOQ) of 0.35 ng/g. The OTA amount ranged from LOQ up to 250 ng/g in black tea and up to 104 ng/g in fruit tea. Black tea and fruit tea, naturally contaminated, were used to prepare tea infusions. The transfer from black tea to the infusion was 34.8% ± 1.3% and from fruit tea 4.1% ± 0.2%. Ground roasted coffee naturally contaminated at 0.92 ng/g was used to prepare seven kinds of coffee beverages. Depending on the type of process used, OTA transfer into coffee ranged from 22.3% to 66.1%. OTA intakes from fruit and black tea or coffee represent a non-negligible human source.
- 650 _2
- $a vysokoúčinná kapalinová chromatografie $7 D002851
- 650 _2
- $a káva $x mikrobiologie $7 D003069
- 650 _2
- $a kontaminace potravin $x analýza $7 D005506
- 650 _2
- $a potravinářská mikrobiologie $7 D005516
- 650 _2
- $a ovoce $x mikrobiologie $7 D005638
- 650 _2
- $a koncentrace vodíkových iontů $7 D006863
- 650 _2
- $a ochratoxiny $x analýza $7 D009793
- 650 _2
- $a čaj $x mikrobiologie $7 D013662
- 655 _2
- $a časopisecké články $7 D016428
- 655 _2
- $a práce podpořená grantem $7 D013485
- 700 1_
- $a Ostry, Vladimir $u National Reference Center for Microfungi and Mycotoxins in Food Chains, Center of Health, Nutrition and Food in Brno, National Institute of Public Health in Prague, 61242 Brno, Czech Republic. ostry@chpr.szu.cz.
- 700 1_
- $a Pfohl-Leszkowicz, Annie $u Department Bioprocess & Microbial Systems, Laboratory Chemical Engineering, INP/ENSA Toulouse, University of Toulouse, UMR 5503 CNRS/INPT/UPS, 31320 Auzeville-Tolosane, France. leszkowicz@ensat.fr.
- 700 1_
- $a Toman, Jakub $u Department of Biology, Faculty of Science, University of Hradec Kralove, 50003 Hradec Kralove, Czech Republic. frantisek.malir@uhk.cz.
- 700 1_
- $a Bazin, Ingrid $u Ecole des mines d'Ales, 6 av de Clavieres, 30100 Ales Cedex, France. Ingrid.Bazin@mines-ales.fr.
- 700 1_
- $a Roubal, Tomas $u National Reference Laboratory for Biomarkers of Mycotoxins and Mycotoxins in Food, Institute of Public Health in Usti nad Labem, Regional Branch Hradec Kralove, 50002 Hradec Kralove, Czech Republic. tomas.roubal@zuusti.cz.
- 773 0_
- $w MED00177194 $t Toxins $x 2072-6651 $g Roč. 6, č. 12 (2014), s. 3438-53
- 856 41
- $u https://pubmed.ncbi.nlm.nih.gov/25525684 $y Pubmed
- 910 __
- $a ABA008 $b sig $c sign $y a $z 0
- 990 __
- $a 20151005 $b ABA008
- 991 __
- $a 20151014131412 $b ABA008
- 999 __
- $a ok $b bmc $g 1092448 $s 914698
- BAS __
- $a 3
- BAS __
- $a PreBMC
- BMC __
- $a 2014 $b 6 $c 12 $d 3438-53 $e 20141217 $i 2072-6651 $m Toxins $n Toxins (Basel) $x MED00177194
- LZP __
- $a Pubmed-20151005