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that chemist,organic chemistry,chemistry,lecture,organic synthesis,mold mycotoxins,T-2 mycotoxin,Diacetoxyscirpenol,β-Nitropropionic acid,beta-Nitropropionic acid,beta Nitropropanoic acid,Patulin,Patulin Biosynthesis,Alfatoxin B1,Sterigmatocystin,Fusaproliferin,Fumonisin B1,Fumonisins,Fusarium molds,Aspergillus,Aspergillus mold,Penicillium,Byssochlamys,Arthrinium,Fusarium,natural toxins,mycotoxins,everyday chemicals。
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As a Chinese-American, I grew up eating freshly roasted peanuts that my parents would always buy raw at the Asian grocery store, then roast at home. When my dad taught me how to roast the raw peanuts myself, he always emphasized to manually pick through the peanuts I was about to cook and discard any sketchy-looking peanuts to reduce the risk of Alfatoxin B1 exposure
You should have mentioned the specific kind of claviceps that infects members of the ipomoea family aka morning glory, it lives in a symbiosis with the plant rather than using it, it produces lysergamide compounds to ward off pests and disease and in return the plant gives it the nutrients to survive. https://pubmed.ncbi.nlm.nih.gov/21558502/
Really nice Video! More Biosynthesis!
PS: Its called AFLAtoxin…
our lab does biochemical reactions with aflatoxin b1 (afb1) in order to make dna-protein conjugates with it. guess how we convert it into the active epoxide form? thats right… using dmdo, aka acetone peroxide monomer (which we generate from acetone and oxone; the yield of dmdo is terrible, but we don’t need a lot of it to make the epoxide & the resulting product from dmdo and afb1 is very clean). gotta love using explosives to make wmds.
Watching this video is not the first time I've wondered whether or not minor digestive issues from eating gluten may actually be mold mycotoxins.
Can you make a video about household molds and other potential household exposures someone could be at risk for?
You spelled alfatoxin differently sometimes you spelled it alfatoxin b1 and sometimes aflatoxin b1
Are ergot alkaloids a form of mycotoxins?
I see a distinct lack of ergotamine here 😀
For a few years I couldn't eat rice that was cooked the day before. It didn't smell differently, I couldn't see anything. I was the only one in my family who had these symptoms, except for one time when my mom had them too: an increasing nausea, sweat and eventually puking. After that the symptoms vanished quickly.
It only affected rice. Pasta, potatoes and bread were fine. Freshly cooked rice was also fine.
I suspect mould or bacteria. Anyone else who had similar issues?
3:50 checks my iPhone for patulin
Interesting. I know that during apple harvest even the Moldy ones get picked. But they are used for making drinking alcohol only. The worse ones become the cheaper alcohol. Hopefully this does eliminate some of the dangerous stuff.
I'm sorry but throughtout the entire video you pronounce "a*fl*atoxins" as "alfatoxins" and it keeps bugging me
If you do another video on toxic fungi, make sure to include Claviceps purpurea (ergot)! Lots of different toxic molecules, interesting biosynthesis and interesting drug development surrounding it.
NPA looks suspiciously similar to succinate.
Why are mycotoxins so nasty? Is it because they assist the parasitization of host organisms or are they to prevent ingestion of hosts by other organisms?
I can understand why fungi with fruiting bodies such as mushrooms would have defenses against being eaten as it reduces spore propogation but many of these kinds of fungi are mycorrhiyzal (mutualistic with hosts).
Is the toxicity of molds that colonise food crops a secondary side effect of toxins that are mainly adapted to target and attack host cells (I'm guessing that inducing apoptosis through DNA damage makes the cells biomass easier to digest without having to attack the strong cell wall?) or is there a primary adaptation to also target organisms that consume the molds primary hosts?
Your alfatoxin should be an aflatoxin, i think (the name comes from aspergillus flavus apparently)
I think that is aflatoxin, not alfatoxin. Sterigmatocystin: the ending sounds more like sys tin than sigh tin.
thanks for the dark theme, my eyes thank you!
Loving these toxin vids, pointing out you've made a bunch of small mistakes lately. Principally would be naming aflatoxin as alfatoxin in the slide heading. I appreciate the video rate but it might be worth checking again! These videos will be around a long time!
It seems I had some patulin in my life, as I ate some earthy tasting apples, even though they were not obviously visually moldy.
BTW which would be prominent toxins produced by black mold aka Stachybotrys?
Random thing of note with Fusariums and some fungi metabolites (quinones) is they can be used as substitutes for petrochem quinones where you need something aromtatic with redox potential (some redox batteries and pigment manufacture).
Very good video
pretty sure its aflatoxin not alfatoxin 😉
i hardly understand what youre saying but i like to listen to you cause its clear youre talking about something you enjoy, and your voice is just really soothing
I love your new dark video background.
Aliphatic ring systems tier list…
Those are called Aflatoxins, not Alfatoxins.
Im a little disappointed that you didnt mention the ergoline derivatives
3:23 Ah yes, symptoms include death
Did you seriously call aflatoxin "alfatoxin"? THE aFLatoxin (F before L) that I was cursing you for omitting from your first mycotoxin video? Jesus Christ. Are you making mistakes on purpose for the engagement score through comments like this one?
2:58 Damn that sucks
5:27 do more of this! I'm very interested in metabolic products and pathways stuff gets transformed through
2:21 thats scary/cool
If you havent already done a plant toxin video you should. During my undergrad research I worked with plants that produced Swainsonine which was a plant alkaloid that causes cattle/horses etc. to basically shake themselves to death so there's that.
Look at that sponsor!! Congratulations man!
Wooot, you got sponsored? Is this the first time, or do I have a lab rat memory?
5:56 that's the C-C bond that gets cleaved? I would assume it would be the bond next to it that connects that epoxide carbon to the orange carbonyl
seems you thought it was "alfatoxin" 6:29 ?
Does anyone know why older fruits/veg are more selectable to mold/rot?
3:50 itoddlers btfo
Hell biosynthesis. I hoped to find some nice and easy to make mushroom toxins. Anyways great and entertaining as always
Isn't Ergot still a mold on grain? And the historical impact of "Saint Vitus Dance"? Ergotamine?
Sponsor!!