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