Difference between revisions of "Team:CSMU NCHU Taiwan/Description"
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<h2 id = "d-intro">Introduction to Aflatoxins and Their Toxicity</h2> | <h2 id = "d-intro">Introduction to Aflatoxins and Their Toxicity</h2> | ||
<p style="text-indent:2em">Aflatoxins are common mycotoxins produced by certain mold fungus, including Aspergillus flavus and Aspergillus parasiticus. These toxins are wide spread in many animal feeds and human foods, such as corn, peanut, rice, sorghum, wheat, and a variety of spices. When foods expire, or are exposed to warm and humid environments, they are prone to being contaminated by aflatoxins and could enter the general food supply.</p> | <p style="text-indent:2em">Aflatoxins are common mycotoxins produced by certain mold fungus, including Aspergillus flavus and Aspergillus parasiticus. These toxins are wide spread in many animal feeds and human foods, such as corn, peanut, rice, sorghum, wheat, and a variety of spices. When foods expire, or are exposed to warm and humid environments, they are prone to being contaminated by aflatoxins and could enter the general food supply.</p> | ||
| − | <p style="text-indent:2em">There are at least 17 different types of aflatoxins found in nature, and B1, B2, G1, G2 are the commonest type. The “B” and “G” indicate the blue and green fluorescent colors produced by aflatoxins under UV light on thin layer chromatography plates, while the subscript numbers 1 and 2 indicate major and minor compounds, respectively[1]. In dairy products, aflatoxin M1 (AFM1) is easily detected when contaminated[2]. In the public’s conceptions, cooking or heating can remove harmful substances. However, aflatoxins are a group of stable compounds that would not be degraded unless heated to 280℃. Chances are we may all be exposed to these mycotoxins.</p> | + | <p style="text-indent:2em">There are at least 17 different types of aflatoxins found in nature, and B1, B2, G1, G2 are the commonest type. The “B” and “G” indicate the blue and green fluorescent colors produced by aflatoxins under UV light on thin layer chromatography plates, while the subscript numbers 1 and 2 indicate major and minor compounds, respectively<sub>[1]</sub>. In dairy products, aflatoxin M1 (AFM1) is easily detected when contaminated[2]. In the public’s conceptions, cooking or heating can remove harmful substances. However, aflatoxins are a group of stable compounds that would not be degraded unless heated to 280℃. Chances are we may all be exposed to these mycotoxins.</p> |
<img class="center" src="https://static.igem.org/mediawiki/2017/6/69/T--CSMU_NCHU_Taiwan--ProjectDescription1.png" style="width:50%"> | <img class="center" src="https://static.igem.org/mediawiki/2017/6/69/T--CSMU_NCHU_Taiwan--ProjectDescription1.png" style="width:50%"> | ||
| − | <h3>The harm | + | <h3>The harm of Aflatoxin B1</h3> |
| − | <p> | + | <p style="text-indent:2em">Aflatoxin B1 (AFB1) is the most toxic and carcinogenic in mammals. Animals that consume AFB1-contaminated food can develop acute and chronic health problems. For acute aflatoxicosis in animals, AFB1 causes liver necrosis in rats[3] and hepatitis X in dogs[4]. It also causes hemorrhagic necrosis of the liver, bile duct proliferation, edema, and lethargy in human[5].</p> |
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<img src="" alt=""> | <img src="" alt=""> | ||
<img src="https://static.igem.org/mediawiki/2017/a/a8/T--CSMU_NCHU_Taiwan--safety-line.png" alt=""> | <img src="https://static.igem.org/mediawiki/2017/a/a8/T--CSMU_NCHU_Taiwan--safety-line.png" alt=""> | ||
Revision as of 20:53, 29 October 2017
Description
In our project,we designed a system to resolve the problem caused by a common yet horrible toxin-"aflatoxin".Our project,named"Aflatoxout",consists of three parts-Firstly the test paper to detect aflatoxin,secondly the antidote to alleviate harm caused by aflatoxin,the thirdly the app & device as a platform for food safety information.This is a creative system that not only prevents the public from consuming aflatoxin but also create safe detoxifying products and platform to assist with public health.
Introduction to Aflatoxins and Their Toxicity
Aflatoxins are common mycotoxins produced by certain mold fungus, including Aspergillus flavus and Aspergillus parasiticus. These toxins are wide spread in many animal feeds and human foods, such as corn, peanut, rice, sorghum, wheat, and a variety of spices. When foods expire, or are exposed to warm and humid environments, they are prone to being contaminated by aflatoxins and could enter the general food supply.
There are at least 17 different types of aflatoxins found in nature, and B1, B2, G1, G2 are the commonest type. The “B” and “G” indicate the blue and green fluorescent colors produced by aflatoxins under UV light on thin layer chromatography plates, while the subscript numbers 1 and 2 indicate major and minor compounds, respectively[1]. In dairy products, aflatoxin M1 (AFM1) is easily detected when contaminated[2]. In the public’s conceptions, cooking or heating can remove harmful substances. However, aflatoxins are a group of stable compounds that would not be degraded unless heated to 280℃. Chances are we may all be exposed to these mycotoxins.
The harm of Aflatoxin B1
Aflatoxin B1 (AFB1) is the most toxic and carcinogenic in mammals. Animals that consume AFB1-contaminated food can develop acute and chronic health problems. For acute aflatoxicosis in animals, AFB1 causes liver necrosis in rats[3] and hepatitis X in dogs[4]. It also causes hemorrhagic necrosis of the liver, bile duct proliferation, edema, and lethargy in human[5].
Our Aflatoxin B1 Antidote
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The gene ...
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Enzyme ...
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Linking ...
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What we do
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Aflatoxin detective
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Secret ...
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The New ...
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What we do
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Overview
Introduction to Aflatoxins and Their Toxicity
Our Aflatoxin B1 Antidote
Aflatoxin detective
