Fumonisins in foods from Cordoba (Argentina), presence and genotoxicity

dc.creatorLerda, Daniel Enrique
dc.creatorBiaggi Bistoni, M.
dc.creatorPeralta, N.
dc.creatorYchari, S.
dc.creatorVázquez, M.
dc.creatorBosio, Graciela
dc.date2005-05-31
dc.date.accessioned2023-08-30T17:09:18Z
dc.date.available2023-08-30T17:09:18Z
dc.identifierhttp://pa.bibdigital.ucc.edu.ar/3997/1/A_Lerda_BiaggiBistoni_Peralta_Ychari_V%C3%A1zquez_Bosio.pdf
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8539726
dc.descriptionFumonisins B1, B2 y B3 (FB1, FB2 y FB3), are a group of toxins produced by different mold species, Fusarium moniliforme and Fusarium proliferatum being the most important ones. Its compounds were tested in chromosome aberrations (CA), sister chromatid exchange (SCE), and micronucleus (MN) in human lymphocytes, and, in Allium cepa (onion), the chromosomal aberrations (CA) assay was used. Moreover, the presence of fumonisins and their producer moulds was determined in different food substrata in Cordoba city, Argentina. Cytogenetic studies using FB 1, FB2 and FB3 levels gave positive results for the higher concentrations (5 and 10 μg/g) with FB1. As regards the cytogenetic aspect of FB1, we found an increase in the incidence of genetic damage measured by chromosomal aberrations, sister chromatid exchange, micronuclei and chromosomal aberrations in Allium cepa. These results indicate that human lymphocytes cells and plants cells (Allium cepa) have a very sensitive cellular response to the mycotoxin fumonisin B1 as observed at the highest concentrations.
dc.descriptionFil: Lerda, Daniel Enrique. Universidad Católica de Córdoba. Facultad de Ciencias Químicas; Argentina
dc.descriptionFil: Biaggi Bistoni, M. Universidad Católica de Córdoba. Facultad de Ciencias Químicas; Argentina
dc.descriptionFil: Peralta, N. Universidad Católica de Córdoba. Facultad de Ciencias Químicas; Argentina
dc.descriptionFil: Ychari, S. Universidad Católica de Córdoba. Facultad de Ciencias Químicas; Argentina
dc.descriptionFil: Vázquez, M. Universidad Católica de Córdoba. Facultad de Ciencias Químicas; Argentina
dc.descriptionFil: Bosio, Graciela. Universidad Católica de Córdoba. Facultad de Ciencias Químicas; Argentina
dc.formatapplication/pdf
dc.languagespa
dc.relationhttp://pa.bibdigital.ucc.edu.ar/3997/
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.fct.2004.12.019
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rightshttps://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
dc.sourceLerda, Daniel Enrique ORCID: https://orcid.org/0000-0002-1257-0954 <https://orcid.org/0000-0002-1257-0954>, Biaggi Bistoni, M., Peralta, N., Ychari, S., Vázquez, M. and Bosio, Graciela (2005) Fumonisins in foods from Cordoba (Argentina), presence and genotoxicity. Food and Chemical Toxicology, 43 (5). pp. 691-698. ISSN 0278-6915
dc.subjectQD Química
dc.titleFumonisins in foods from Cordoba (Argentina), presence and genotoxicity
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/acceptedVersion


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