Kurzzusammenfassung
Abschlussarbeit im Postgradualstudium Toxikologie der Universität Leipzig eingereicht von Dipl.-Biochemiker Michael Haack, 7. Januar 2008
On the Relevance of Ochratoxin A Contaminations in Coffee From a Nutritional Toxicological Point of View
Ochratoxin A (OTA) is one of the most important mycotoxins of concern for human health and produced by a number of fungal species that can infect and colonise a range of raw foods.
OTA is nephrocarcinogenic to all rodents and possesses teratogenic, immunotoxic and possibly neurotoxic and genotoxic properties. This article reviews both well known aspects and recent literature on the occurrence of OTA in green and roasted coffee, methods for detection in food, its toxicity, which is most acute in the kidney, as well as its mechanisms of action, which include apoptosis, interference with the cytoskeleton, lipid peroxidation and inhibition of mitochondrial respiration. Thereby, OTA toxicity is most acute in the kidney.
Further, the risk of OTA intoxication by consummation of coffee and coffee products is assessed. Thereby, both roasted and ground coffee as well as soluble coffee have been found to be only secondary sources of OTA in the human diet.