Ochratoxin C Supplier

Ochratoxin C is also called Ochratoxin A ethyl ester Alanine, N-((5-chloro-8-hydroxy-3-methyl-1-oxo-7-isochromanyl)carbonyl)-3-phenyl-, ethyl ester, L- L-Phenylalanine, N-((5-chloro-3,4-dihydro-8-hydroxy-3-methyl-1-oxo-1H-2-benzopyran-7-yl)carbonyl)-, ethyl ester, (R)-. Molecular formulae: C22H22ClNO6. Ochratoxins are a group of mycotoxins produced by some Aspergillus species and Penicillium species including Aspergillus ochraceus and Penicillium viridicatum.

Ochratoxins are known compounds. Molecular weight: 431.866. The major contributors to OTA in the diet in Europe are cereals and wine. Coffee was thought to be important in this respect, but is now considered less significant. Pork products have also been suggested as a significant dietary source. They are toxic metabolites known to be produced from some strains of the fungus Aspergillus ochraceus. Interest in the ochratoxins, and particularly ochratoxins A, B and C, is prompted by the health hazard theypose because of their occurrence in agricultural products such as silage, hay, feedstuffs and corn. Ochratoxin A is the major ochratoxin component and is the  most toxic. Thus meat and meat products can be contaminated with this toxin. Exposure to ochratoxins through diet can have can acute toxicity to mammalian kidneys, and may be carcinogenic. The ochratoxins are pentaketides made up of dihydro-isocoumarin linked to ß-phenylalanine. The most important and most toxic ochratoxin found naturally in food is ochratoxin A (OTA).

Ochratoxin C is almost equal in toxicity  while ochratoxin B is about 1/10th as toxic. Ochratoxin A is the most prevalent and relevant fungal toxin of this group, while ochratoxins B and C are of lesser importance. Chemical abstracts number: 4865-85-4. In surveys, OTA  has been found in a very wide range of raw and processed food commodities all over the world. It was first reported in cereals, but has since been found in other products, including coffee, dried fruits, wine, beer, cocoa, nuts, beans, peas, bread and rice. It has also been detected in meat, especially pork and poultry, following transfer from contaminated feed.

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