Mycotoxins

Term for metabolic products from moulds that have a toxic effect even in the smallest quantities (in the case of large fungi, such substances are called fungal toxins). A disease caused by them is called mycotoxicosis; above certain doses they have a lethal effect. The range of effects extends from allergy-triggering, nausea-inducing, nerve-damaging, genetic-damaging, organ-damaging to carcinogenic. About 400 different toxins are known, which are produced by over 350 species of fungi. However, "only" about 20 of these are considered relevant to public health. In 1948, the most important group of mycotoxins was isolated from the mould Trichothecium roseum, which is also found in vineyards, and was therefore named Trichothecenes after it. All mouldy foods can contain mycotoxins. These can also get into the wine via the mould genera found in the vineyard. These are, for example, the mycotoxins ochratoxin A and patulin, as well as the group of trichothecenes. See also under wine defects.

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Mycotoxins

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