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Study of health risks associated with Aspergillus amstelodami and its mycotoxic effects
Abstract/OtherAbstract :
Fungi, as a result of fungal infection, may colonise many kinds of feed and food on their route from the field to the table. The aim of this study was to evaluate health risks associated with the exposure of living beings to Aspergillus amstelodami. A. amstelodami 724 strain was isolated from wheat grains stored in bins of a food processing company. The inhibition zone of bacteria growth (3–5 mm) under the action of fungus filtrate proved that the fungus is toxic. Five mycotoxins were found in the mycelium of A. amstelodami 724 and two in the medium. There were identified patulin, ochratoxin A (OTA) and sterigmatocystin. The ability of A. amstelodami 724 to produce one of these mycotoxins – OTA – was confirmed quantitatively growing the fungi on grains. The greatest amount of OTA was estimated after 21 days of growing. The study of health risks associated with A. amstelodami and its mycotoxins were performed in vivo using laboratory mice and in vitro using cells derived from potent mycotoxin-target organs. Our results prove that after 12 days of exposure to the test micromycetes, mice showed a 20% lower weight gain. The basic hematological data of mice after exposure to A. amstelodami were in the physiological range; nevertheless, they showed a slight increase in the number of all white blood cells. Meanwhile, the percentage of eosinophyls was more than two times higher in the blood of test animals in comparison to control group. To study the possible role of A. amstelodami
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Bukelskienė, Virginija
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Aspergillus amstelodami, Toksiškumo tyrimas, Apoptozė, Aspergillus amstelodami, Toxicity testing, Apoptosis
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Languages :  eng    
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