Zearalenone content in cereals.

摘要: Mycotoxins  are  metabolic  products  of  toxinogene  mycetes  and  from  chemical  point  of view,  they  are:  polypeptides,  terpenic  compounds,  derivatives  oxalic  acid,  alkaloids,  quinones derivatives, coumarin, etc. In any part the world, where grown cereals, fodder kind, climatic  conditions  are favorable  for  their  development,  including  humidity,  temperature,    position, location,  cultivation system, harvesting and storing, certainly presence one or more types fungi that can contaminate substrate thus produce mycotoxins. The zearalenone is a mycotoxin, an acid lactone resorcylate has chemical structure similar to steroid hormones. It relatively high stability  in  neutral  medium  high  temperatures  (80 -  120 0C). Grains  grain-based  foods,  in particular  grains  grain  milling  products,  bread  fine  bakery  wares,  made  the  largest contribution  to  estimated  zearalenone  exposure.  Vegetable  oils  also  an  important contribution exposure. mycotoxins usually co-occur with do not have oestrogenic effects. Combined effects other expected arise  humans  at  dietary  exposures  below  respective  health-based  guidance  values  individual  toxins.  The  possible  impact  combined  exposure  with  other  substances food environment could be additive antagonistic.