Results 61 to 70 of about 21,175,518 (311)

Weighted Correlation Network Analysis Reveals CDK2 as a Regulator of a Ubiquitous Environmental Toxin-Induced Cell-Cycle Arrest

open access: yesCells, 2020
Environmental food contaminants constitute a threat to human health. For instance, the globally spread mycotoxin Ochratoxin A (OTA) contributes to chronic kidney damage by affecting proximal tubule cells via unknown mechanisms.
Virginie Dubourg   +4 more
doaj   +1 more source

Estimasi Risiko Okratoksin A dari Konsumsi Kopi Bubuk di Indonesia

open access: yesJurnal Teknologi dan Industri Pangan, 2022
Ochratoxin A (OTA) is a nephrotoxic and carcinogenic mycotoxin that can be found in coffee. This study aimed to obtain the processing steps commonly applied by coffee shops in Indonesia, calculate the level of OTA in coffee bean and ground coffee, and ...
Arimah   +2 more
doaj   +1 more source

Nanozymes Integrated Biochips Toward Smart Detection System

open access: yesAdvanced Science, EarlyView.
This review systematically outlines the integration of nanozymes, biochips, and artificial intelligence (AI) for intelligent biosensing. It details how their convergence enhances signal amplification, enables portable detection, and improves data interpretation.
Dongyu Chen   +10 more
wiley   +1 more source

Residue of ochratoxin A in swine tissues: Risk assessment [PDF]

open access: yesArchive of Oncology, 2009
Background: Samples of blood, kidney, and liver per animal were randomly selected from slaughtered pigs (n=60) and analyzed for ochratoxin A. Methods: Determination of ochratoxin A concentration in samples of kidney and liver was performed by high ...
Milićević Dragan R.   +4 more
doaj   +1 more source

Ochratoxin A, deoxynivalenol, T-2 and HT-2 toxins – occurrence in food and their effect on the human body

open access: yesMedycyna Ogólna i Nauki o Zdrowiu, 2021
Introduction and objective Mycotoxins are secondary metabolites of filamentous fungi. Occurring in food, they pose a threat to the health of consumers, being highly toxic substances.
Joanna Kochman   +3 more
doaj   +1 more source

Adsorption of aflatoxin B1, zearalenone and ochratoxin A by microorganisms isolated from Kefir grains

open access: bronzeJournal of food microbiology, 2017
Fadia Ben Taheur   +5 more
openalex   +3 more sources

Alginate Oligosaccharides Attenuate Ochratoxin A‐Induced Liver Injury through Regulating the Interaction of Nrf2 and NF‐κB Signaling Pathways

open access: yesFood Frontiers, EarlyView.
A schematic illustration for the protective effects of AOS on OTA‐induced liver injury in mice. AOS, alginate oligosaccharides; CAT, catalase; GSTT1, glutathione S‐transferase theta 1; HO‐1, heme oxygenase 1; IκBα, inhibitor kappa B alpha; IL‐1β, interleukin‐1β; IL‐6, interleukin‐6; Keap1, kelch‐like ech‐associated protein 1; NF‐κB, nuclear factor ...
Yue Zhao   +8 more
wiley   +1 more source

Ochratoxin A-Induced Tumor Formation: Is There a Role of Reactive Ochratoxin A Metabolites? [PDF]

open access: yesToxicological Sciences, 2001
Ochratoxin A is a nephrotoxic and tumorigenic mycotoxin which contaminates a variety of food items, resulting in chronic human exposure. Biotransformation reactions have been implicated in the tumorigenicity of ochratoxin A. The biotransformation of ochratoxin A by cytochromes P450 and other mammalian enzymes was investigated to optimize conditions for
H, Zepnik   +3 more
openaire   +2 more sources

Effect of roasting on the Ochratoxin A (OTA) reduction in green coffee beans [PDF]

open access: yes, 2010
Ochratoxin A (OTA) is a mycotoxin with proved carcinogenic (group 2B) effects (1), which is mainly produced by diverse fungus strains such as A. carbonarius, A. niger, A. ochraceus, A. westerdijkiae and A. steynii, as well as Penicillium verrucosum and P.
Castellanos-Onorio, Olaya   +6 more
core  

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development

open access: yesFood Frontiers, EarlyView.
This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain   +6 more
wiley   +1 more source

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