Afla Toxin B1 Cytotoxicity: A Review

Abstract

        The name Mycotoxins (Aflatoxin) is derived from the name of one of the molds it produces, (Aspergillus flavus). It was discovered in 1960 after being discovered as a cause of Turkey X disease. Aflatoxin is one of the main clusters of Mycotoxin. Afla toxins are toxic carcinogens produced by some molds (Aspergillus flavus and Aspergillus parasiticus) that grow in soils, decomposing vegetables, straws, and grains. It is found naturally in staples stored incorrectly, such as cassava, hot pepper, corn, cottonseed, millet, peanuts, rice, sesame seeds, sorghum, sunflower seeds, nuts, wheat, and a variety of spices. Mycotoxins are present in both contaminated food and pets, especially raw materials provided to farm animals. In turn, animals that feed on contaminated food carry fungal toxins into eggs, dairy products, and meat. For example, in Pakistan, it was found that poultry that feed on fodder contaminated with mycotoxins contains meat and eggs that are high in these toxins. Children are particularly affected by exposure to mycotoxins, which leads to stunted growth, delayed development, liver damage, and liver cancer. For adults, there is a disparity in exposure to fungal toxins, but they are also at risk. No animals have immunity to mycotoxins. Mycotoxins are among the most well known carcinogens. After entering the body, the liver metabolizes it and turns it into a reactive epoxide or hydroxyl, forming the least harmful aflatoxin M1. Aflatoxins are commonly taken with food. However, the most toxic aflatoxin, B1, uses transdermal permeation