EC Nutrition

Research Article Volume 18 Issue 4 - 2023

Carcinogenic Aflatoxins and Aflatoxicol in Cheeses Sampled in Mexico

Magda Carvajal-Moreno1*, Patricia Velez1, Valentín Rojas-Marín1,2 and Silvia Ruiz-Velasco3

1Laboratorio de Micotoxinas, Departamento de Botánica, Instituto de Biología, Universidad Nacional Autónoma de México (UNAM), Ciudad Universitaria, Alcaldía Coyoacán, Ciudad de México, México
2Departamento de Microbiología, Facultad de Medicina, Universidad de Panamá, La Cresta, Ciudad de Panamá, Panama
3Departamento de Estadística, Instituto de Investigaciones en Matemáticas Aplicadas y en Sistemas, Universidad Nacional Autónoma de México (UNAM), Ciudad Universitaria, Delegación Coyoacán, Ciudad de México, México
*Corresponding Author: Magda Carvajal-Moreno, Laboratorio de Micotoxinas, Departamento de Botánica, Instituto de Biología, Universidad Nacional Autónoma de México (UNAM), Ciudad Universitaria, Alcaldía Coyoacán, Ciudad de México, México.
Received: March 20, 2023; Published: April 12, 2023



Fresh and mature cheese samples were collected in 2018 in Mexico City to identify aflatoxins (AFB1, AFB2, AFG1 and AFG2) and their hydroxylated metabolites (AFM1, AFM2, AFP1, and aflatoxicol). Ninety two percent of the samples had aflatoxins, and aflatoxicol was the prevalent mycotoxin in 72% samples. and represent a health risk. Most of the AFB1 was metabolized to aflatoxicol, which interconverts with AFM1 to become a dangerous carcinogen. Aflatoxicol is a potent carcinogen that retains 70% of the mutagenicity of AFB1. Aflatoxicol is a ‘reservoir’ for AFB1 in vivo, prolonging its effective lifetime in the body, and is more potent toxin than AFM1. There was no difference in AFs between fresh and mature cheeses and they are a health risk for humans due to the frequency of consumption. It is recommended to check aflatoxins in the ruminant feed.

Keywords: Aflatoxins; Carcinogens; Cheese; Hydroxylated Metabolites; Mycotoxins

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Magda Carvajal-Moreno., et al. "Carcinogenic Aflatoxins and Aflatoxicol in Cheeses Sampled in Mexico". EC Nutrition 18.4 (2023): 28-40.

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