Publication: İstanbul’ da satılan işlenmiş hububat ve bakliyatta T-2 Toksin aranması
Abstract
T-2 toksin, hububat ve bakliyat gibi besin ürünlerinde F. lateritium, F. nivale, F. oxysporum, F. rigidusculum, F. roseum, F. solani, F. tricinctum, F. sporotrichioides gibi fungal Fusarium cinsinin çeşitli türleri tarafından sentezlenen toksik kimyasal bir maddedir. Bu mikotoksinin oluşumu sıcaklık, nem, besin üretim aşamaları ve üretilen besinin tipi gibi birçok faktöre bağlıdır. Tarım ürünlerinde hasattan önce veya depolama sırasında oluşan, yemlerde de rastlanan T-2 toksinle kontaminasyon sonucu insan ve hayvanlarda karaciğer ve böbrek hasarı, immun sistem faaliyetinin yavaşlaması veya durması, mukoza ve deri soyulması gibi pekçok hastalığa rastlanmaktadır. Bu çalışmada, marketlerden, pazarlardan temin edilmiş hububat ve bakliyat ürünlerinde T-2 toksin araştırıldı. T-2 toksin ince tabaka kromatografisi (İTK) ve UV detektörlü yüksek basınçlı sıvı kromatografisi (YBSK) ile tayin edildi.. T-2 toksin aranmasında kullanılan iki yöntem de büyük kolaylıklar sağlamaktadır. İnce tabaka kromatografisi basit, pratik, hızlı ve ucuz olması nedeniyle tercih edilirken, yüksek basınçlı sıvı kromatografisi de hassasiyeti ve teşhis kolaylığı sebebiyle kullanılmaktadır. Bu çalışmada 65 tane işlenmiş hububat ve 15 tane bakliyat örneğinde T-2 toksin analizi yapıldı. İstanbul' dan temin edilmiş toplam 80 örneğin 60 tanesi marketlerden, 20 tanesi semt pazarlarından satın alındı. YBSK ile T-2 toksin tespit edilen örneklerden ý1 ppm miktarında bulunanların aynı zamanda İTK ile de analizleri yapıldı. En yüksek T-2 toksin düzeyi pazardan temin edilen bir mısır unu örneğinde 4.08 ppm olarak saptandı. İTK ve YBSK çalışmalarının sonuçları birbirleriyle uyumlu bulundu. Hububat örneklerinin %15.38' inde, bakliyat örneklerinin %33.33' ünde T-2 toksin tespit edildi. Ülkemiz beslenmesinde çok önemli bir yer tutan ve yurt dışına giderek artan miktarlarda ihraç edilen işlenmiş hububat ve bakliyat ürünleri aynı zamanda ekonomimiz açısından da önemlidir. Bu nedenle besinlerin tüm besin zinciri boyunca geçirdiği aşamalarda, mikotoksinlerle kontaminasyonun önlenmesi, hijyen bakımından kontrol ve analizlerinin yapılması gerekmektedir. Beslenmeyle ilgili yapılacak mikotoksin çalışmaları sağlıklı bir toplum kazanmak ve sağlıklı nesillerin yetişmesi açısından büyük önem taşır.
T-2 toxin is chemical compound which is synthesized by various species of the fungal genus Fusarium such as F. lateritium, F. nivale, F. oxysporum, F. rigidisculum, F. roseum, F. solani, F. tricictum on foods like cereal, pulse and their products. The occurrence of this mycotoxin depends on such factors as temperature, humidity, food processing methods, and the type of food product. T-2 toxin which is capable of growing on agricultural products before harvest and during storage was also seen on feedstuffs. Contamination with T-2 toxin causes a number of illness in man and animals such as liver and kidney damage, depression or inhibition on immun system function, mucosal and skin sloughing. In this study, T-2 toxin was investigated with the cereal and pulse products which are provided from markets and street bazaars. T-2 toxin was detected using thin layer chromatography (TLC) and high performance liquid chromatography (HPLC) with UV detector. Two methods used for the detection of T-2 toxin provide lots of facilities. TLC was preferred because its easy, fast and inexpensive application and HPLC was used because of its facility in detection. In our study, T-2 toxin analysis was carried out in 65 processed cereal and 15 pulse samples. Out of 80 samples, 60 of them were purchased from markets and 20 of them were from street bazaars existing in Istanbul. T-2 toxin detected samples by HPLC at the level of ý1 ppm were also analysed by TLC. The highest level of T-2 toxin was determined as 4.08 ppm in a corn flour sample. The results of TLC and HPLC studies were found as comparable. T-2 toxin was detected in 15.38 % of cereal and in 33.33 % of pulse products. Cereal and pulse products which were also exported are very important in our food chain and in our country's economy. Therefore, foodstuffs are needed to be controlled and analysed during food process. All mycotoxin analyses for the entire food chain have a lot of importance for healthy people and healthy generations
T-2 toxin is chemical compound which is synthesized by various species of the fungal genus Fusarium such as F. lateritium, F. nivale, F. oxysporum, F. rigidisculum, F. roseum, F. solani, F. tricictum on foods like cereal, pulse and their products. The occurrence of this mycotoxin depends on such factors as temperature, humidity, food processing methods, and the type of food product. T-2 toxin which is capable of growing on agricultural products before harvest and during storage was also seen on feedstuffs. Contamination with T-2 toxin causes a number of illness in man and animals such as liver and kidney damage, depression or inhibition on immun system function, mucosal and skin sloughing. In this study, T-2 toxin was investigated with the cereal and pulse products which are provided from markets and street bazaars. T-2 toxin was detected using thin layer chromatography (TLC) and high performance liquid chromatography (HPLC) with UV detector. Two methods used for the detection of T-2 toxin provide lots of facilities. TLC was preferred because its easy, fast and inexpensive application and HPLC was used because of its facility in detection. In our study, T-2 toxin analysis was carried out in 65 processed cereal and 15 pulse samples. Out of 80 samples, 60 of them were purchased from markets and 20 of them were from street bazaars existing in Istanbul. T-2 toxin detected samples by HPLC at the level of ý1 ppm were also analysed by TLC. The highest level of T-2 toxin was determined as 4.08 ppm in a corn flour sample. The results of TLC and HPLC studies were found as comparable. T-2 toxin was detected in 15.38 % of cereal and in 33.33 % of pulse products. Cereal and pulse products which were also exported are very important in our food chain and in our country's economy. Therefore, foodstuffs are needed to be controlled and analysed during food process. All mycotoxin analyses for the entire food chain have a lot of importance for healthy people and healthy generations