NATURAL TOXICS

Author: VAQUERO RODRIGUEZ ESTELA.
Year: 2003.
University: VIGO.
Place of defense: FACULTAD DE CIENCIAS.
Place of preparation: FACULTAD DE CIENCIAS/VIGO.

Author: BLESA JARQUE JESÚS.
Year: 2006.
University: VALENCIA.
Place of defense: FACULTAD DE FARMACIA.
Place of preparation: FACULTAD DE FARMACIA.

Summary: Mycotoxins are organic compounds that can contaminate a large number of foods, the growth of fungi that produce depends on environmental conditions and the same food served to them substrate for its development. Among the foods susceptible to contamination by fungus micotoxigénicos are many basic foods and high consumption. The intake of mycotoxins is a serious health problem, by stressing its toxicity aflatoxins and ochratoxin A (OTA). In order to safeguard the health of consumers have been fixed on the basis of knowledge toxicological current maximum levels allowed for some foods, levels that are in continuous review. In the case of aflatoxin, and because of its carcinogenic properties, your intake should be as low as possible. Knowledge of the current level of contamination of the food consumed in our country would estimate the level of intake of these mycotoxins on the part of the population. The contamination of food by these mycotoxins in concentrations that exceed the maximum levels can have serious economic consequences as the stoppage of exports and the destruction of the contaminated food. Therefore needed to control analysis methods reliable, accurate and reproducible, but also economic, rapid and respectful of the environment, because of the high number of samples to analyze. This paper proposes the following objectives: 1. Study aflatoxin analysis and OTE following procedures solvent extraction and solid phase and determination with liquid chromatography. 2. Investigate simple methods that allow confirmation of results. 3. To explore the usefulness of commercial tests based on ELISA technique to detect the presence of micotoxínas. 4. Apply columns inmunoafinidad for the isolation of mycotoxins. 5. To validate and compare the procedures studied. 6. Analyzing different types of foods with test procedures selected. 7. Making an approach to estimating the current actual intakes of our population. This work consists of a literature review on aflatoxins and ochratoxin A, with emphasis on factors affecting the presence of mycotoxins in food and on the prevention and decontamination of these toxic. In the experimental studies have been carried out on new analytical methods and the application of other existing through extraction and purification techniques such as scattering matrix in solid phase, solid-liquid extraction, and ELISA techniques columns of inmunoafinidad in all cases has been used as a technique for liquid chromatography separation and measurement has been carried out with fluorescence detector or mass spectrometry. All methods have been validated using as a reference the European legislation. The samples can be analyzed include in food groups as diverse as cereals, nuts, dried fruit, spices, vegetables, wine, beer and soybeans. With these various techniques has analyzed the presence of aflatoxins and / or ochratoxin A in a total of 473 samples with a positive incidence of 66 samples, which is equivalent to 13Â'95%. Building on the data it has been estimated the daily intake of ochratoxin A in wine consumers in the Community of Valencia throwing worth 0Â'15 ng / kg / day, a value lower than studies in other European countries.

Author: GONZÁLEZ OSNAYA LILIANA ROCÍO.
Year: 2006.
University: VALENCIA.
Place of defense: FACULTAD DE FARMACIA.
Place of preparation: FACULTAD DE FARMACIA.

Summary: The lifestyle of certain population groups, especially the young university can lead to eating habits and dietary patterns that behave as risk factors in chronic diseases. The international recommendations point to a varied diet to meet the nutritional needs and limit exposure to different pollutants that can be found in foods. Of the pollutants are at increased risk for chronic consumers to include mycotoxins; determine the content of mycotoxins in food based on the food consumption of a specific population helps assess the risk that exists for consumers, the integration of this data type information would result in a robust monitoring, and allow interventions for setting priorities and appropriate public health. In this thesis has been assessed the nutritional status of the university population by analyzing the menus offered in catering services of the University of Valencia, nutritional evaluation of individual consumption of food and anthropometric measures. It has also been determined the incidence and risk in the intake of aflatoxin M1, patulin, deoxynivalenol and ochratoxin A in foods most consumed by the university population. The menus of catering services for the University of Valencia evaluated, providing more than 50% of the recommended daily intake of energy for this population group. The increased supply of foods are cereals and vegetables, including products made from cereals are rice, pasta and bread. The nutritional evaluation of students, we obtained data from Body Mass Index in the range of 15.9-30.7 kg/m2, the energy intake was significantly lower in the case of women. The university population has a high consumption of proteins and lipids, and deficient in carbohydrates. The dairy and cereal products are the most food groups consumed by the university population, milk, bread and rice are the products of higher consumption. With regard to assessing the intake of mycotoxins, was detected aflatoxin M1 in 80% of samples of milk intake of aflatoxin M1 through the consumption of milk from the university population is similar to that reported by the FAO / WHO for the European diet. Deoxynivalenol was detected in 28.0% and 62.6% of the samples of bread and pasta, respectively. The estimated intake of DON of the university population accounts for 2.3-14.3% of the provisional maximum tolerable daily intake for this mycotoxin. Patulin was detected in 26.4% of the products made from apple, patulin in apple juice contributes to 0.10-0.24% level of risk is deemed to human health. The incidence of OTE in rice and bread was 7.8 and 21.6%, respectively, in the case of rice and bread samples of organic growing, the incidence was 30 and 23%, respectively. Average intake of OTE by university students from the consumption of rice and bread, contributes 4.6-36.0% of the tolerable daily intake of this mycotoxin. The valuation of the energy and nutritional daily intakes among university students and assessing the intake of mycotoxins are two good tools in determining nutritional and toxicological risks, which would establish policies for nutrition education and quality control for the group the population studied.