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Ribeiro EDSES, Nascimento AFD, Silva LD, Lira NDA, Passamani FRF, Batista LR, Matteoli FP. Occurrence of filamentous fungi isolated from matured blue cheese. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.07419] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract Matured blue cheese can be made from cow's milk associated with the inoculated fungus Penicillium roqueforti, which guarantees specific sensorial characteristics. Recently, Brazil’s fine cheese production and consumption have increased by more than 200%, highlighting the relevance of microbiological quality control of these products. Fungal contaminations are responsible for significant losses in cheese production and provide a suitable environment for mycotoxins production, constituting a hazard to public health. In this work, we evaluated the mycological contamination profile of matured blue cheeses commercialized in Brazil. Samples of ten different brands were analyzed by serial dilution method, by plating in the Dicloran Rose of Bengal Chloramphenicol (DRBC) culture medium and Dicloran Glycerol Medium Base (DG18). Subsequently, different fungi morphotypes were isolated and morphologically identified. As a result, 461 fungi were isolated and identified, notably Aspergillus aculeatus, Penicillium roqueforti and Penicillium solitum. All samples were contaminated by filamentous fungi, amongst those, many already reported as mycotoxin producers, which underlines the relevance of microbiological monitoring.
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Rathnayake AU, Saravanakumar K, Abuine R, Abeywickrema S, Kathiresan K, MubarakAli D, Gupta VK, Wang MH. Fungal Genes Encoding Enzymes Used in Cheese Production and Fermentation Industries. Fungal Biol 2020. [DOI: 10.1007/978-3-030-41870-0_13] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Thornton CR. Detection of the 'Big Five' mold killers of humans: Aspergillus, Fusarium, Lomentospora, Scedosporium and Mucormycetes. ADVANCES IN APPLIED MICROBIOLOGY 2019; 110:1-61. [PMID: 32386603 DOI: 10.1016/bs.aambs.2019.10.003] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Fungi are an important but frequently overlooked cause of morbidity and mortality in humans. Life-threatening fungal infections mainly occur in immunocompromised patients, and are typically caused by environmental opportunists that take advantage of a weakened immune system. The filamentous fungus Aspergillus fumigatus is the most important and well-documented mold pathogen of humans, causing a number of complex respiratory diseases, including invasive pulmonary aspergillosis, an often fatal disease in patients with acute leukemia or in immunosuppressed bone marrow or solid organ transplant recipients. However, non-Aspergillus molds are increasingly reported as agents of disseminated diseases, with Fusarium, Scedosporium, Lomentospora and mucormycete species now firmly established as pathogens of immunosuppressed and immunocompetent individuals. Despite well-documented risk factors for invasive fungal diseases, and increased awareness of the risk factors for life-threatening infections, the number of deaths attributable to molds is likely to be severely underestimated driven, to a large extent, by the lack of readily accessible, cheap, and accurate tests that allow detection and differentiation of infecting species. Early diagnosis is critical to patient survival but, unlike Aspergillus diseases, where a number of CE-marked or FDA-approved biomarker tests are now available for clinical diagnosis, similar tests for fusariosis, scedosporiosis and mucormycosis remain experimental, with detection reliant on insensitive and slow culture of pathogens from invasive bronchoalveolar lavage fluid, tissue biopsy, or from blood. This review examines the ecology, epidemiology, and contemporary methods of detection of these mold pathogens, and the obstacles to diagnostic test development and translation of novel biomarkers to the clinical setting.
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Bodinaku I, Shaffer J, Connors AB, Steenwyk JL, Biango-Daniels MN, Kastman EK, Rokas A, Robbat A, Wolfe BE. Rapid Phenotypic and Metabolomic Domestication of Wild Penicillium Molds on Cheese. mBio 2019; 10:e02445-19. [PMID: 31615965 PMCID: PMC6794487 DOI: 10.1128/mbio.02445-19] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2019] [Accepted: 09/17/2019] [Indexed: 02/05/2023] Open
Abstract
Fermented foods provide novel ecological opportunities for natural populations of microbes to evolve through successive recolonization of resource-rich substrates. Comparative genomic data have reconstructed the evolutionary histories of microbes adapted to food environments, but experimental studies directly demonstrating the process of domestication are lacking for most fermented food microbes. Here, we show that during adaptation to cheese, phenotypic and metabolomic traits of wild Penicillium molds rapidly change to produce domesticated phenotypes with properties similar to those of the industrial cultures used to make Camembert and other bloomy rind cheeses. Over a period of just a few weeks, populations of wild Penicillium strains serially passaged on cheese had reduced pigment, spore, and mycotoxin production. Domesticated strains also had a striking change in volatile metabolite production, shifting from production of earthy or musty volatile compounds (e.g., geosmin) to fatty and cheesy volatiles (e.g., 2-nonanone, 2-undecanone). RNA sequencing demonstrated a significant decrease in expression of 356 genes in domesticated strains, with an enrichment of many secondary metabolite production pathways in these downregulated genes. By manipulating the presence of neighboring microbial species and overall resource availability, we demonstrate that the limited competition and high nutrient availability of the cheese environment promote rapid trait evolution of Penicillium molds.IMPORTANCE Industrial cultures of filamentous fungi are used to add unique aesthetics and flavors to cheeses and other microbial foods. How these microbes adapted to live in food environments is generally unknown as most microbial domestication is unintentional. Our work demonstrates that wild molds closely related to the starter culture Penicillium camemberti can readily lose traits and quickly shift toward producing desirable aroma compounds. In addition to experimentally demonstrating a putative domestication pathway for P. camemberti, our work suggests that wild Penicillium isolates could be rapidly domesticated to produce new flavors and aesthetics in fermented foods.
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Affiliation(s)
- Ina Bodinaku
- Tufts University, Department of Biology, Medford, Massachusetts, USA
| | - Jason Shaffer
- Tufts University, Department of Biology, Medford, Massachusetts, USA
| | - Allison B Connors
- Tufts University, Department of Chemistry, Medford, Massachusetts, USA
| | - Jacob L Steenwyk
- Vanderbilt University, Department of Biological Sciences, Nashville, Tennessee, USA
| | | | - Erik K Kastman
- Tufts University, Department of Biology, Medford, Massachusetts, USA
| | - Antonis Rokas
- Vanderbilt University, Department of Biological Sciences, Nashville, Tennessee, USA
| | - Albert Robbat
- Tufts University, Department of Chemistry, Medford, Massachusetts, USA
- Tufts University Sensory and Science Center, Medford, Massachusetts, USA
| | - Benjamin E Wolfe
- Tufts University, Department of Biology, Medford, Massachusetts, USA
- Tufts University Sensory and Science Center, Medford, Massachusetts, USA
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Dhanamjayulu P, Boga RB, Mehta A. Inhibition of aflatoxin B1 biosynthesis and down regulation of aflR and aflB genes in presence of benzimidazole derivatives without impairing the growth of Aspergillus flavus. Toxicon 2019; 170:60-67. [PMID: 31541640 DOI: 10.1016/j.toxicon.2019.09.018] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2019] [Revised: 09/11/2019] [Accepted: 09/17/2019] [Indexed: 12/13/2022]
Abstract
Aflatoxins are mutagenic secondary metabolites produced by certain ubiquitous saprophytic fungi. These contaminate agricultural crops and pose a serious health threat to humans and livestock all over the world. Benzimidazole and its derivatives are biologically active heterocyclic compounds known for their fungicidal activity. In the present study, second and sixth position substituted benzimidazole derivatives are tested for their antifungal and anti-aflatoxigenic activity. Aflatoxigenic strain of Aspergillus flavus cultured in Yeast extract sucrose (YES) medium as well as in rice in the presence and absence of test compounds. 2-(2-Furyl) benzimidazole (FBD) showed complete inhibition of fungal growth at 50 μg/mL. However, the polar derivatives of FBD viz. 6-NFBD, 6-AFBD, 6-CAFBD, and 6-CFBD did not impair the fungal growth but effectively inhibited aflatoxin B1 biosynthesis. Significant down-regulation of aflR gene involved in regulation and aflB structural gene for aflatoxin B1 biosynthesis was observed in presence of 6-NFBD. These benzimidazole derivatives also showed good anti-aflatoxigenic activity in rice, though the IC50 concentrations in rice were comparatively higher than those in YES medium. This study summarizes the most notable structure-activity relationship (SAR) of 2-(2-Furyl) benzimidazoles for anti-aflatoxigenic and anti-fungal activities. These molecules can be further studied for their applications in industrial fermentation processes vulnerable to mold growth and subsequent aflatoxin B1 synthesis like koji fermentation, cheese production, etc.
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Affiliation(s)
- P Dhanamjayulu
- Department of Integrative Biology, School of Bio sciences and Technology, Vellore Institute of Technology, Vellore, 632014, Tamil Nadu, India
| | | | - Alka Mehta
- Department of Integrative Biology, School of Bio sciences and Technology, Vellore Institute of Technology, Vellore, 632014, Tamil Nadu, India.
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Coton M, Auffret A, Poirier E, Debaets S, Coton E, Dantigny P. Production and migration of ochratoxin A and citrinin in Comté cheese by an isolate of Penicillium verrucosum selected among Penicillium spp. mycotoxin producers in YES medium. Food Microbiol 2019; 82:551-559. [DOI: 10.1016/j.fm.2019.03.026] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2018] [Revised: 03/28/2019] [Accepted: 03/29/2019] [Indexed: 11/28/2022]
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Hammerl R, Frank O, Dietz M, Hirschmann J, Hofmann T. Tyrosine Induced Metabolome Alterations of Penicillium roqueforti and Quantitation of Secondary Key Metabolites in Blue-Mold Cheese. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:8500-8509. [PMID: 31298534 DOI: 10.1021/acs.jafc.9b03237] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
To map qualitative and quantitative metabolome alterations when Penicillium roqueforti is grown in an environment where l-tyrosine levels are perturbed, the recently established differential off-line LC-NMR (DOLC-NMR) approach was successfully applied in connection with an absolute metabolite quantitation using a quantitative 1H NMR protocol following the ERETIC 2 (Electronic REference To access In vivo Concentrations) methodology. Among the 23 influenced metabolites, amino acid degradation products like 2-(4-hydroxyphenyl)acetic acid and 2-(3,4-dihydroxyphenyl)acetic acid underwent a tremendous upregulation in the amino acid perturbed approach. Moreover, the output of secondary metabolites like andrastin A, eremofortin B, and the tetrapeptide d-Phe-l-Val-d-Val-l-Tyr was affected in the case of the presence or absence of the added aromatic amino acid. Furthermore, the isolated secondary metabolites of P. roqueforti have been quantified for the first time in five divergent Penicillium isolates by means of a validated LC-ECHO-MS/MS method. This technique is used to compensate the effect of co-extracted matrix compounds during the analysis and to utilize quasi-internal standards to quantify all metabolites of interest accurately. This screening outlined the great variety between the different fungi of the same species. The metabolite spectra of wild-type fungi included more toxic intermediates compared to a selected fungi used as a starter culture for blue-mold cheese production. In addition, these secondary metabolites were quantified in commercially available white- and blue-mold cheese samples. The main differences between the analyte profiles of white and blue cheeses were linked to the impact of the used starter culture. Specific metabolites detected from P. roqueforti like andrastin A and B or roquefortine C could not be detected in white cheese. Among the blue cheese samples, different metabolite pattern could be observed regarding various P. roqueforti starter cultures.
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Affiliation(s)
- Richard Hammerl
- Chair of Food Chemistry and Molecular Sensory Science , Technische Universität München , Lise-Meitner-Strasse 34 , D-85354 Freising-Weihenstephan , Germany
| | - Oliver Frank
- Chair of Food Chemistry and Molecular Sensory Science , Technische Universität München , Lise-Meitner-Strasse 34 , D-85354 Freising-Weihenstephan , Germany
| | - Maximilian Dietz
- Chair of Food Chemistry and Molecular Sensory Science , Technische Universität München , Lise-Meitner-Strasse 34 , D-85354 Freising-Weihenstephan , Germany
| | - Julia Hirschmann
- Chair of Food Chemistry and Molecular Sensory Science , Technische Universität München , Lise-Meitner-Strasse 34 , D-85354 Freising-Weihenstephan , Germany
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular Sensory Science , Technische Universität München , Lise-Meitner-Strasse 34 , D-85354 Freising-Weihenstephan , Germany
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich , Lise-Meitner-Strasse 34 , D-85354 Freising-Weihenstephan , Germany
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Casquete R, Benito MJ, Aranda E, Martín A, Hernández A, Córdoba MDG. Cyclopiazonic acid gene expression as strategy to minimizing mycotoxin contamination in cheese. Fungal Biol 2019; 125:160-165. [PMID: 33518206 DOI: 10.1016/j.funbio.2019.06.011] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2019] [Revised: 06/21/2019] [Accepted: 06/25/2019] [Indexed: 11/16/2022]
Abstract
Expression of genes associated with cyclopiazonic acid (CPA) biosynthesis by Penicillium strains in a cheese-based medium has not been previously studied. To control CPA biosynthesis, it would be useful to understand the changes in gene expression during cheese production and relate them to toxin production. The objective was to evaluate the influence of pH, aw, and temperature on expression of dmaT, which encodes the enzyme dimethylallyl tryptophan synthase involved in the biosynthesis of CPA. We assayed three Penicillium strains, Penicillium commune CBS311 and CBS341 and Penicillium camemberti CBS273, using reverse transcription real-time PCR. Our results showed that the expression patterns of the gene were influenced by strain and environmental conditions. The highest expression for the P. commune strains was observed at pH 6.0, 0.95 aw, at 25 or 30 °C, depending on the strain. In contrast, P. camemberti CBS273 showed a lower dmaT expression with a maximum at 25 °C, pH 5.0 and 0.95 aw. Correlation analysis indicated that the three toxigenic strains showed a strong correlation between the relative expression of the dmaT gene and concentration of CPA under conditions simulating cheese ripening. This method could be used to control CPA production in cheese by detection of dmaT expression.
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Affiliation(s)
- Rocío Casquete
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain; Instituto Universitario de Investigación en Recursos Agrarios (INURA), Universidad de Extremadura, Avd. De la Investigación, 06006 Badajoz, Spain
| | - María José Benito
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain; Instituto Universitario de Investigación en Recursos Agrarios (INURA), Universidad de Extremadura, Avd. De la Investigación, 06006 Badajoz, Spain.
| | - Emilio Aranda
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain; Instituto Universitario de Investigación en Recursos Agrarios (INURA), Universidad de Extremadura, Avd. De la Investigación, 06006 Badajoz, Spain
| | - Alberto Martín
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain; Instituto Universitario de Investigación en Recursos Agrarios (INURA), Universidad de Extremadura, Avd. De la Investigación, 06006 Badajoz, Spain
| | - Alejandro Hernández
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain; Instituto Universitario de Investigación en Recursos Agrarios (INURA), Universidad de Extremadura, Avd. De la Investigación, 06006 Badajoz, Spain
| | - María de Guía Córdoba
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain; Instituto Universitario de Investigación en Recursos Agrarios (INURA), Universidad de Extremadura, Avd. De la Investigación, 06006 Badajoz, Spain
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Ramos-Pereira J, Mareze J, Patrinou E, Santos JA, López-Díaz TM. Polyphasic identification of Penicillium spp. isolated from Spanish semi-hard ripened cheeses. Food Microbiol 2019; 84:103253. [PMID: 31421787 DOI: 10.1016/j.fm.2019.103253] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Revised: 06/19/2019] [Accepted: 06/27/2019] [Indexed: 11/17/2022]
Abstract
Fifteen samples of semi-hard ripened cheeses, both spoiled (10) and unspoiled (5), and obtained from cheese factories located in Northwest of Spain, were analysed by a dilution plating technique and direct sampling. A total of 32 isolates were identified at species level by a polyphasic approach (phenotypic characterization, partial extrolite analysis and molecular identification). Most isolates (65.6%) belonged to the species P. commune; other species found were P. solitum, P. chrysogenum, P. nordicum, P. expansum and P. cvjetkovicii. All of the P. commune isolates were able to produce cyclopiazonic acid, while the P. nordicum and the P. expansum isolates were producers of ochratoxin A and patulin respectively. Despite this, the role of P. commune as beneficial fungi in cheese ripening should be investigated. Molecular identification based on BenA sequence analysis was able to identify the majority of isolates. The three mycotoxins investigated can be considered key for identification. The polyphasic approach seems to be a very valuable tool for identification of isolates of this complex genus.
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Affiliation(s)
- Juliana Ramos-Pereira
- Department of Food Hygiene and Food Technology, Veterinary Faculty, Universidad de León, Campus de Vegazana s/n, 24071, León, Spain.
| | - Juliana Mareze
- Department of Veterinary and Preventive Medicine, University of Londrina, Brazil.
| | - Eleni Patrinou
- Department of Food Hygiene and Food Technology, Veterinary Faculty, Universidad de León, Campus de Vegazana s/n, 24071, León, Spain.
| | - Jesús A Santos
- Department of Food Hygiene and Food Technology, Veterinary Faculty, Universidad de León, Campus de Vegazana s/n, 24071, León, Spain.
| | - Teresa-María López-Díaz
- Department of Food Hygiene and Food Technology, Veterinary Faculty, Universidad de León, Campus de Vegazana s/n, 24071, León, Spain.
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Ortiz de Elguea-Culebras G, Bourbon AI, Costa MJ, Muñoz-Tebar N, Carmona M, Molina A, Sánchez-Vioque R, Berruga MI, Vicente AA. Optimization of a chitosan solution as potential carrier for the incorporation of Santolina chamaecyparissus L. solid by-product in an edible vegetal coating on ‘Manchego’ cheese. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.054] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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63
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Orban A, Fraatz MA, Rühl M. Aroma Profile Analyses of Filamentous Fungi Cultivated on Solid Substrates. ADVANCES IN BIOCHEMICAL ENGINEERING/BIOTECHNOLOGY 2019; 169:85-107. [PMID: 30828753 DOI: 10.1007/10_2019_87] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Filamentous fungi have been used since centuries in the production of food by means of solid substrate fermentation (SSF). The most applied SSF involving fungi is the cultivation of mushrooms, e.g., on tree stumps or sawdust, for human consumption. However, filamentous fungi are also key players during manufacturing of several processed foods, like mold cheese, tempeh, soy sauce, and sake. In addition to their nutritive values, these foods are widely consumed due to their pleasant flavors. Based on the potentials of filamentous fungi to grow on solid substrates and to produce valuable aroma compounds, in recent decades, several studies concentrated on the production of aroma compounds with SSF, turning cheap agricultural wastes into valuable flavors. In this review, we focus on the presentation of common analytical methods for volatile substances and highlight various applications of SSF of filamentous fungi dealing with the production of aroma compounds. Graphical Abstract.
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Affiliation(s)
- Axel Orban
- Justus Liebig University Giessen, Institute of Food Chemistry and Food Biotechnology, Giessen, Germany
| | - Marco A Fraatz
- Justus Liebig University Giessen, Institute of Food Chemistry and Food Biotechnology, Giessen, Germany
| | - Martin Rühl
- Justus Liebig University Giessen, Institute of Food Chemistry and Food Biotechnology, Giessen, Germany. .,Fraunhofer Institute for Molecular Biology and Applied Ecology IME, Project Group "Bioresources", Giessen, Germany.
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El Sheikha AF. Molecular Detection of Mycotoxigenic Fungi in Foods: The Case for Using PCR-DGGE. FOOD BIOTECHNOL 2019. [DOI: 10.1080/08905436.2018.1547644] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Aly Farag El Sheikha
- Jiangxi Key Laboratory for Conservation and Utilization of Fungal Resources, Jiangxi Agricultural University, Nanchang, China
- Department of Biology, McMaster University, Hamilton, Ontario, Canada
- Department of Food Science and Technology, Faculty of Agriculture, Minufiya University, Shibin El Kom, Minufiya Government, Egypt
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65
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Development of host strains and vector system for an efficient genetic transformation of filamentous fungi. Plasmid 2019; 101:1-9. [DOI: 10.1016/j.plasmid.2018.11.002] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2018] [Revised: 11/03/2018] [Accepted: 11/15/2018] [Indexed: 01/08/2023]
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Abstract
This review is mainly centered on beverages obtained from tropical crops, including tea, nut milk, coffee, cocoa, and those prepared from fruits. After considering the epidemiological data found on the matrices above, the focus was given to recent methodological approaches to assess the most relevant mycotoxins. Aspects such as singularities among the mycotoxin and the beverage in which their were found, and the economic effects and repercussions that the mycotoxin-tainted ingredients have on the beverage industry were pointed out. Finally, the burden of their consumption through beverages, including risk and health effects on humans, was addressed as well.
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González-Forte LDS, Amalvy JI, Bertola N. Effect of natamycin on the physicochemical properties of corn starch based films and their effect on Penicillium spp. activity. INTERNATIONAL JOURNAL OF POLYMER ANALYSIS AND CHARACTERIZATION 2018. [DOI: 10.1080/1023666x.2018.1517200] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Lucía del Sol González-Forte
- Grupo (Nano) Materiales Poliméricos, Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas (INIFTA) (CCT La Plata CONICET-UNLP), La Plata, Argentina
| | - Javier I. Amalvy
- Grupo (Nano) Materiales Poliméricos, Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas (INIFTA) (CCT La Plata CONICET-UNLP), La Plata, Argentina
- Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CICPBA), Argentina
- Facultad Regional La Plata, Centro de Investigación y Desarrollo en Ciencia y Tecnología de Materiales (CITEMA), Facultad Regional La Plata (Universidad Tecnológica Nacional), La Plata, Argentina
| | - Nora Bertola
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), (CCT La Plata CONICET- UNLP-CICPBA), La Plata, Argentina
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68
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Geisen R, Schmidt-Heydt M, Touhami N, Himmelsbach A. New aspects of ochratoxin A and citrinin biosynthesis in Penicillium. Curr Opin Food Sci 2018. [DOI: 10.1016/j.cofs.2018.04.001] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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69
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Hymery N, Mounier J, Coton E. Effect of Penicillium roqueforti mycotoxins on Caco-2 cells: Acute and chronic exposure. Toxicol In Vitro 2018; 48:188-194. [PMID: 29408666 DOI: 10.1016/j.tiv.2018.01.017] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2017] [Revised: 01/16/2018] [Accepted: 01/22/2018] [Indexed: 10/17/2022]
Abstract
Penicillium roqueforti is a common food and feed contaminant. However, it is also worldwide renowned for its use as a technological culture responsible for the typicity of blue-veined cheese. Members of the P. roqueforti species are also known to be able to produce secondary metabolites including mycophenolic acid (MPA) and roquefortine C (ROQ C) mycotoxins. In order to more closely simulate the reality of mycotoxin exposure through contaminated food consumption, this work investigated the toxicological effects of MPA and ROQ C not only in acute but also in chronic (i.e. 21-days continuous exposure) conditions on Caco-2 cells. Acute exposure to high MPA or ROQ C concentrations induced an increase of IL-8 secretion. Effects of 21-days continuous exposure on barrier integrity, based on concentrations found in blue-veined cheese and mean of blue cheese intake by French consumers, were monitored. Concerning exposure to ROQ C, no alteration of the intestinal barrier was observed. In contrast, the highest tested MPA concentration (780 μM) induced a decrease in the barrier function of Caco-2 cell monolayers, but no paracellular passage of bacteria was observed. This study highlighted that exposure to MPA and ROQ C average concentrations found in blue-veined cheese does not seem to induce significant toxicological effects in the tested conditions.
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Affiliation(s)
- Nolwenn Hymery
- Université de Brest, EA 3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France.
| | - Jérome Mounier
- Université de Brest, EA 3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France
| | - Emmanuel Coton
- Université de Brest, EA 3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France
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Cosentino S, Viale S, Deplano M, Fadda ME, Pisano MB. Application of Autochthonous Lactobacillus Strains as Biopreservatives to Control Fungal Spoilage in Caciotta Cheese. BIOMED RESEARCH INTERNATIONAL 2018; 2018:3915615. [PMID: 30112385 PMCID: PMC6077580 DOI: 10.1155/2018/3915615] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/03/2018] [Accepted: 07/08/2018] [Indexed: 11/17/2022]
Abstract
Fungal spoilage is one of the main causes of economic losses worldwide in the food industry. In the last years, consumer's demands for preservative-free processed foods have increased as a result of growing awareness about the health hazards associated with chemicals. Lactic acid bacteria have been extensively studied for their antibacterial and antifungal potential in order to be used as biopreservatives. The first objective of this study was to investigate in vitro the antifungal activity of autochthonous Lactobacillus strains against moulds commonly associated with cheese spoilage. Then, the Lactobacillus strains with the highest inhibitory effect and broadest spectrum were tested in single or mixed cultures against Penicillium chrysogenum ATCC 9179 and Aspergillus flavus ATCC 46283 on miniature Caciotta cheese produced at laboratory scale to evaluate in situ their ability to prevent mould growth and to determine their impact on cheese organoleptic properties and starter culture activity. The growth of the starter lactococcal population exhibited similar trend and values during ripening, suggesting that the addition of lactobacilli did not influence its growth and survival. Inhibition of P. chrysogenum inoculated in the milk was determined in cheeses produced with single or mixed Lactobacillus adjuncts as compared to cheeses without adjunct. The mixed adjunct cultures resulted in more effective, significantly reducing mould counts of more than 2 log units at the end of ripening. The application of the adjunct cultures resulted in a delay in mycelial growth of P. chrysogenum and A. flavus inoculated on the cheese surface as well. Finally, we found no significant differences among samples for the sensory parameters evaluated that received similar ratings. Our results indicate that the selected Lactobacillus strains may have a potential effect in controlling mould contamination on cheeses. Further studies are currently being carried out to identify the molecules responsible for the antifungal activity.
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Affiliation(s)
- Sofia Cosentino
- Department of Medical Sciences and Public Health, University of Cagliari, Monserrato 09042, Italy
| | - Silvia Viale
- Department of Medical Sciences and Public Health, University of Cagliari, Monserrato 09042, Italy
| | - Maura Deplano
- Department of Medical Sciences and Public Health, University of Cagliari, Monserrato 09042, Italy
| | - Maria Elisabetta Fadda
- Department of Medical Sciences and Public Health, University of Cagliari, Monserrato 09042, Italy
| | - Maria Barbara Pisano
- Department of Medical Sciences and Public Health, University of Cagliari, Monserrato 09042, Italy
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71
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Delgado J, Rodríguez A, García A, Núñez F, Asensio MA. Inhibitory Effect of PgAFP and Protective Cultures on Aspergillus parasiticus Growth and Aflatoxins Production on Dry-Fermented Sausage and Cheese. Microorganisms 2018; 6:E69. [PMID: 30011880 PMCID: PMC6164858 DOI: 10.3390/microorganisms6030069] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2018] [Revised: 06/29/2018] [Accepted: 07/11/2018] [Indexed: 11/17/2022] Open
Abstract
Aflatoxigenic molds can grow and produce aflatoxins on dry-fermented meat and cheese. The small, basic, cysteine-rich antifungal protein PgAFP displays a time-limited inhibitory ability against unwanted molds by increasing reactive oxygen species (ROS), which can lead to increased aflatoxin production. However, calcium abolishes the inhibitory effect of PgAFP on certain Aspergillus spp. To maximize the antifungal effect, this protein may be combined with protective cultures. Yeasts and lactic acid bacteria may counteract the impact of calcium on PgAFP fungal inhibition. The objective of this work was to study the effect of PgAFP and different combined treatments with Debaryomyces hansenii and/or Pediococcus acidilactici against growth of and aflatoxin production by an aflatoxigenic strain of Aspergillus parasiticus in both culture media and dry-fermented foods with low or high calcium levels. Aflatoxins production was increased by PgAFP but dramatically reduced by P. acidilactici in low calcium culture medium, whereas in the Ca-enriched culture medium, all treatments tested led to low aflatoxins levels. To study whether PgAFP and the protective microorganisms interfere with ROS and aflatoxin production, the relative expression of genes foxA, which is involved in peroxisomal β-oxidation, and aflP, which is required for aflatoxin biosynthesis, were evaluated. The aflatoxin overproduction induced by PgAFP seems not to be linked to peroxisomal β-oxidation. The combination of PgAFP and D. hansenii provided a successful inhibitory effect on A. parasiticus growth as well as on aflatoxin production on sliced dry-fermented sausage and cheese ripened up to 15 days, whereas P. acidilactici did not further enhance the protective effect of the two former agents. Therefore, the combined treatment of PgAFP and D. hansenii seems to provide a promising protective mean against aflatoxin-producing A. parasiticus on dry-fermented foods.
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Affiliation(s)
- Josué Delgado
- Food Hygiene and Safety, Institute of Meat Products, University of Extremadura, 10003 Cáceres, Spain.
| | - Alicia Rodríguez
- Food Hygiene and Safety, Institute of Meat Products, University of Extremadura, 10003 Cáceres, Spain.
| | - Alfredo García
- Food Hygiene and Safety, Institute of Meat Products, University of Extremadura, 10003 Cáceres, Spain.
| | - Félix Núñez
- Food Hygiene and Safety, Institute of Meat Products, University of Extremadura, 10003 Cáceres, Spain.
| | - Miguel A Asensio
- Food Hygiene and Safety, Institute of Meat Products, University of Extremadura, 10003 Cáceres, Spain.
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72
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Modelling the sporulation of some fungi associated with cheese, at different temperature and water activity regimes. Int J Food Microbiol 2018; 278:52-60. [PMID: 29702316 DOI: 10.1016/j.ijfoodmicro.2018.04.023] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2018] [Revised: 04/09/2018] [Accepted: 04/13/2018] [Indexed: 11/22/2022]
Abstract
The objectives of this study were to determine, in-vitro, the influence of temperature (T; 10-30 °C, step 5°), water activity (aw, 0.83-0.99; step 0.04) and time on sporulation (SPO) of some cheese-related fungi belonging to Penicillium spp. and A. versicolor. Overall, sporulation started rapidly (8 h in optimal conditions); it was significantly influenced by T and aw and the fungi studied were clearly distinguished based on their thermo-hydro adaptation. Boundary conditions for sporulation were defined for all the fungi considered and the sporulation rate was successfully modelled, especially based on T and time regimes. Penicillium crustosum, P. nordicum and P. verrucosum showed optimum for SPO at T between 20 and 25 °C and their sporulation continued up to aw = 0.87 (aw = 0.83 for P. nordicum). They resulted the fungi best adapted to the environmental conditions of ripening grana cheese storehouses; therefore, it is expected they dominate on the grana cheese surface. Studies on cheese are necessary to validate these results obtained on artificial media and without fungi co-occurrence.
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73
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Jurado M, Ruiz-Navarro P. Effects of fungal growth on the firmness of a cheese analogue formulated with different casein-to-fat ratios. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.016] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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74
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Moubasher AA, Abdel-Sater M, Soliman Z. Yeasts and filamentous fungi associated with some dairy products in Egypt. J Mycol Med 2018; 28:76-86. [DOI: 10.1016/j.mycmed.2017.12.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2017] [Revised: 11/16/2017] [Accepted: 12/15/2017] [Indexed: 10/17/2022]
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75
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Casquete R, Benito MJ, Córdoba MDG, Ruiz-Moyano S, Galván AI, Martín A. Physicochemical factors affecting the growth and mycotoxin production of Penicillium strains in a synthetic cheese medium. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.053] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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76
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Decontardi S, Soares C, Lima N, Battilani P. Polyphasic identification of Penicillia and Aspergilli isolated from Italian grana cheese. Food Microbiol 2018. [PMID: 29526199 DOI: 10.1016/j.fm.2018.01.012] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Penicillium and Aspergillus genera, both including mycotoxin producing species, were reported as associated to cheese and cheese working environment, but never studied in an extensive way in Italian grana cheese (Grana Padano and Parmigiano Reggiano). The aim of this work was to address the identification of Aspergilli and Penicillia associated to grana cheese in order to lay down the basis for risk assessment and safe processing for a high quality production. One hundred and four strains belonging to Aspergillus and Penicillium genera were obtained from cheese crust and from ripening room air (with the latter largely dominant), and identified following a polyphasic approach, strongly required for the identification at the species level. Morphological observation was used along with molecular techniques, RAPD-PCR fingerprinting and calmodulin gene sequencing (CaM), the former aimed to limit as much as possible the latter sequencing effort. Seventy four percent of the strains were assigned to Penicillium subgenus Penicillium, section Fasciculata. Main mycotoxin producing species identified were A. flavus, P. crustosum and P. verrucosum, while the dominant species in both air and cheese crust was P. solitum, which has never been so far reported as mycotoxigenic. Results obtained in this study confirmed that mycotoxin contamination is a possible issue to face during grana cheese making.
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Affiliation(s)
- Simone Decontardi
- Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Célia Soares
- CEB-Centre of Biological Engineering, Micoteca da Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Nelson Lima
- CEB-Centre of Biological Engineering, Micoteca da Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Paola Battilani
- Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
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77
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Boor KJ, Wiedmann M, Murphy S, Alcaine S. A 100-Year Review: Microbiology and safety of milk handling. J Dairy Sci 2017; 100:9933-9951. [DOI: 10.3168/jds.2017-12969] [Citation(s) in RCA: 71] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2017] [Accepted: 06/16/2017] [Indexed: 01/30/2023]
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78
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Zhelifonova VP, Antipova TV, Kozlovskii AG. Effect of potassium sorbate, sodium benzoate, and sodium nitrite on biosynthesis of cyclopiazonic and mycophenolic acids and citrinin by fungi of the Penicillium genus. APPL BIOCHEM MICRO+ 2017. [DOI: 10.1134/s0003683817060151] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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79
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Casquete R, Benito MJ, Córdoba MDG, Ruiz-Moyano S, Martín A. The growth and aflatoxin production of Aspergillus flavus strains on a cheese model system are influenced by physicochemical factors. J Dairy Sci 2017; 100:6987-6996. [DOI: 10.3168/jds.2017-12865] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2017] [Accepted: 05/24/2017] [Indexed: 11/19/2022]
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80
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Matabaro E, Ishimwe N, Uwimbabazi E, Lee BH. Current Immunoassay Methods for the Rapid Detection of Aflatoxin in Milk and Dairy Products. Compr Rev Food Sci Food Saf 2017; 16:808-820. [DOI: 10.1111/1541-4337.12287] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2017] [Revised: 06/11/2017] [Accepted: 06/14/2017] [Indexed: 12/13/2022]
Affiliation(s)
- Emmanuel Matabaro
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology; Jiangnan Univ.; Wuxi Jiangsu 214122 China
| | - Nestor Ishimwe
- Hefei Natl. Laboratory for Physical Sciences at Microscale and School of Life Sciences; Univ. of Science and Technology of China; Hefei Anhui 230027 China
- the Dept. of Chemistry, College of Science and Technology; Univ. of Rwanda; Rwanda
| | - Eric Uwimbabazi
- School of Food Science; Jiangnan Univ.; Wuxi Jiangsu 214122 China
| | - Byong H. Lee
- Dept. of Microbiology and Immunology; McGill Univ.; Montreal QC H3A 2B4 Canada
- Dept. of Food Science and Biotechnology; Kangwon Natl. Univ.; Chuncheon 200701 South Korea
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81
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Abstract
The basic raw materials for the production of processed cheese are natural cheese which is treated by heat with the addition of emulsifying salts. From a point of view of the melting temperatures used (and the pH-value of the product), the course of processed cheese production can be considered "pasteurisation of cheese." During the melting process, the majority of vegetative forms of microorganisms, including bacteria of the family Enterobacteriaceae, are inactivated. The melting temperatures are not sufficient to kill the endospores, which survive the process but are often weakened. From a microbiological point of view, the biggest contamination problem of processed cheese is caused by gram-positive spore-forming rod-shaped bacteria of the genera Bacillus, Geobacillus, and Clostridium. Other factors affecting the shelf-life and quality of processed cheese are mainly the microbiological quality of the raw materials used, strict hygienic conditions during the manufacturing process as well as the type of packaging materials and storage conditions. The quality of processed cheese is not only dependent on the ingredients used but also on other parameters such as the value of water activity of the processed cheese, its pH-value, the presence of salts and emulsifying salts and the amount of fat in the product.
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Affiliation(s)
- Leona Buňková
- a Department of Environmental Protection Engineering , Faculty of Technology, Tomas Bata University in Zlín , Zlín , Czech Republic
| | - František Buňka
- b Department of Food Technology , Faculty of Technology, Tomas Bata University in Zlín , Zlín , Czech Republic
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82
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Antifungal activity of lactic and propionic acid bacteria and their potential as protective culture in cottage cheese. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.03.007] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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83
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Garnier L, Valence F, Mounier J. Diversity and Control of Spoilage Fungi in Dairy Products: An Update. Microorganisms 2017; 5:E42. [PMID: 28788096 PMCID: PMC5620633 DOI: 10.3390/microorganisms5030042] [Citation(s) in RCA: 122] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2017] [Revised: 07/24/2017] [Accepted: 07/25/2017] [Indexed: 01/13/2023] Open
Abstract
Fungi are common contaminants of dairy products, which provide a favorable niche for their growth. They are responsible for visible or non-visible defects, such as off-odor and -flavor, and lead to significant food waste and losses as well as important economic losses. Control of fungal spoilage is a major concern for industrials and scientists that are looking for efficient solutions to prevent and/or limit fungal spoilage in dairy products. Several traditional methods also called traditional hurdle technologies are implemented and combined to prevent and control such contaminations. Prevention methods include good manufacturing and hygiene practices, air filtration, and decontamination systems, while control methods include inactivation treatments, temperature control, and modified atmosphere packaging. However, despite technology advances in existing preservation methods, fungal spoilage is still an issue for dairy manufacturers and in recent years, new (bio) preservation technologies are being developed such as the use of bioprotective cultures. This review summarizes our current knowledge on the diversity of spoilage fungi in dairy products and the traditional and (potentially) new hurdle technologies to control their occurrence in dairy foods.
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Affiliation(s)
- Lucille Garnier
- Laboratoire Universitaire de Biodiversité et Ecologie Microbienne (LUBEM EA3882), Université de Brest, Technopole Brest-Iroise, 29280 Plouzané, France.
- Science et Technologie du Lait et de l'Œuf (STLO), AgroCampus Ouest, INRA, 35000 Rennes, France.
| | - Florence Valence
- Science et Technologie du Lait et de l'Œuf (STLO), AgroCampus Ouest, INRA, 35000 Rennes, France.
| | - Jérôme Mounier
- Laboratoire Universitaire de Biodiversité et Ecologie Microbienne (LUBEM EA3882), Université de Brest, Technopole Brest-Iroise, 29280 Plouzané, France.
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84
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Sánchez-Gamboa C, Hicks-Pérez L, Gutiérrez-Méndez N, Heredia N, García S, Nevárez-Moorillón GV. Seasonal influence on the microbial profile of Chihuahua cheese manufactured from raw milk. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12423] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Cristina Sánchez-Gamboa
- Facultad de Ciencias Biológicas; Universidad Autónoma de Nuevo León; Ave. Pedro de Alba s/n; Ciudad Universitaria; 66451 San Nicolás de los Garza Nuevo León México
| | - Liliana Hicks-Pérez
- Facultad de Ciencias Químicas; Universidad Autónoma de Chihuahua; Circuito Universitario S/N; Campus Universitario II 31125 Chihuahua Chihuahua México
| | - Néstor Gutiérrez-Méndez
- Facultad de Ciencias Químicas; Universidad Autónoma de Chihuahua; Circuito Universitario S/N; Campus Universitario II 31125 Chihuahua Chihuahua México
| | - Norma Heredia
- Facultad de Ciencias Biológicas; Universidad Autónoma de Nuevo León; Ave. Pedro de Alba s/n; Ciudad Universitaria; 66451 San Nicolás de los Garza Nuevo León México
| | - Santos García
- Facultad de Ciencias Biológicas; Universidad Autónoma de Nuevo León; Ave. Pedro de Alba s/n; Ciudad Universitaria; 66451 San Nicolás de los Garza Nuevo León México
| | - Guadalupe V Nevárez-Moorillón
- Facultad de Ciencias Químicas; Universidad Autónoma de Chihuahua; Circuito Universitario S/N; Campus Universitario II 31125 Chihuahua Chihuahua México
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85
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Mieszkin S, Hymery N, Debaets S, Coton E, Le Blay G, Valence F, Mounier J. Action mechanisms involved in the bioprotective effect of Lactobacillus harbinensis K.V9.3.1.Np against Yarrowia lipolytica in fermented milk. Int J Food Microbiol 2017; 248:47-55. [DOI: 10.1016/j.ijfoodmicro.2017.02.013] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2016] [Revised: 12/16/2016] [Accepted: 02/20/2017] [Indexed: 10/20/2022]
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86
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Diversity of spoilage fungi associated with various French dairy products. Int J Food Microbiol 2017; 241:191-197. [DOI: 10.1016/j.ijfoodmicro.2016.10.026] [Citation(s) in RCA: 81] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2016] [Revised: 10/03/2016] [Accepted: 10/20/2016] [Indexed: 11/23/2022]
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87
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Functional diversity within the Penicillium roqueforti species. Int J Food Microbiol 2017; 241:141-150. [DOI: 10.1016/j.ijfoodmicro.2016.10.001] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2016] [Revised: 08/29/2016] [Accepted: 10/01/2016] [Indexed: 11/22/2022]
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88
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Camardo Leggieri M, Decontardi S, Bertuzzi T, Pietri A, Battilani P. Modeling Growth and Toxin Production of Toxigenic Fungi Signaled in Cheese under Different Temperature and Water Activity Regimes. Toxins (Basel) 2016; 9:E4. [PMID: 28029129 PMCID: PMC5308237 DOI: 10.3390/toxins9010004] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2016] [Revised: 12/20/2016] [Accepted: 12/21/2016] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to investigate in vitro and model the effect of temperature (T) and water activity (aw) conditions on growth and toxin production by some toxigenic fungi signaled in cheese. Aspergillus versicolor, Penicillium camemberti, P. citrinum, P. crustosum, P. nalgiovense, P. nordicum, P. roqueforti, P. verrucosum were considered they were grown under different T (0-40 °C) and aw (0.78-0.99) regimes. The highest relative growth occurred around 25 °C; all the fungi were very susceptible to aw and 0.99 was optimal for almost all species (except for A. versicolor, awopt = 0.96). The highest toxin production occurred between 15 and 25 °C and 0.96-0.99 aw. Therefore, during grana cheese ripening, managed between 15 and 22 °C, ochratoxin A (OTA), penitrem A (PA), roquefortine-C (ROQ-C) and mycophenolic acid (MPA) are apparently at the highest production risk. Bete and logistic function described fungal growth under different T and aw regimes well, respectively. Bete function described also STC, PA, ROQ-C and OTA production as well as function of T. These models would be very useful as starting point to develop a mechanistic model to predict fungal growth and toxin production during cheese ripening and to help advising the most proper setting of environmental factors to minimize the contamination risk.
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Affiliation(s)
- Marco Camardo Leggieri
- Department of Sustainable Crop Production-Università Cattolica del Sacro Cuore, Via E. Parmense, 84, 29122 Piacenza, Italy.
| | - Simone Decontardi
- Department of Sustainable Crop Production-Università Cattolica del Sacro Cuore, Via E. Parmense, 84, 29122 Piacenza, Italy.
| | - Terenzio Bertuzzi
- Institute of Food & Feed Science and Nutrition-Università Cattolica del Sacro Cuore, Via E. Parmense, 84, 29122 Piacenza, Italy.
| | - Amedeo Pietri
- Institute of Food & Feed Science and Nutrition-Università Cattolica del Sacro Cuore, Via E. Parmense, 84, 29122 Piacenza, Italy.
| | - Paola Battilani
- Department of Sustainable Crop Production-Università Cattolica del Sacro Cuore, Via E. Parmense, 84, 29122 Piacenza, Italy.
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89
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Hidalgo PI, Poirier E, Ullán RV, Piqueras J, Meslet-Cladière L, Coton E, Coton M. Penicillium roqueforti PR toxin gene cluster characterization. Appl Microbiol Biotechnol 2016; 101:2043-2056. [PMID: 27921136 DOI: 10.1007/s00253-016-7995-5] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2016] [Revised: 11/02/2016] [Accepted: 11/05/2016] [Indexed: 11/30/2022]
Abstract
PR toxin is a well-known isoprenoid mycotoxin almost solely produced by Penicillium roqueforti after growth on food or animal feed. This mycotoxin has been described as the most toxic produced by this species. In this study, an in silico analysis allowed identifying for the first time a 22.4-kb biosynthetic gene cluster involved in PR toxin biosynthesis in P. roqueforti. The pathway contains 11 open reading frames encoding for ten putative proteins including the major fungal terpene cyclase, aristolochene synthase, involved in the first farnesyl-diphosphate cyclization step as well as an oxidoreductase, an oxidase, two P450 monooxygenases, a transferase, and two dehydrogenase enzymes. Gene silencing was used to study three genes (ORF5, ORF6, and ORF8 encoding for an acetyltransferase and two P450 monooxygenases, respectively) and resulted in 20 to 40% PR toxin production reductions in all transformants proving the involvement of these genes and the corresponding enzyme activities in PR toxin biosynthesis. According to the considered silenced gene target, eremofortin A and B productions were also affected suggesting their involvement as biosynthetic intermediates in this pathway. A PR toxin biosynthesis pathway is proposed based on the most recent and available data.
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Affiliation(s)
- Pedro I Hidalgo
- Université de Brest, EA 3882 Laboratoire Universitaire de Biodiversité et d'Ecologie Microbienne, IBSAM, ESIAB, Technopôle Brest-Iroise, Plouzané, 29280, Brest, France
| | - Elisabeth Poirier
- Université de Brest, EA 3882 Laboratoire Universitaire de Biodiversité et d'Ecologie Microbienne, IBSAM, ESIAB, Technopôle Brest-Iroise, Plouzané, 29280, Brest, France
| | - Ricardo V Ullán
- mAbxience, Upstream Production, Parque Tecnológico de León, Julia Morros s/n, Armunia, 24009, León, Spain
| | - Justine Piqueras
- Université de Brest, EA 3882 Laboratoire Universitaire de Biodiversité et d'Ecologie Microbienne, IBSAM, ESIAB, Technopôle Brest-Iroise, Plouzané, 29280, Brest, France
| | - Laurence Meslet-Cladière
- Université de Brest, EA 3882 Laboratoire Universitaire de Biodiversité et d'Ecologie Microbienne, IBSAM, ESIAB, Technopôle Brest-Iroise, Plouzané, 29280, Brest, France
| | - Emmanuel Coton
- Université de Brest, EA 3882 Laboratoire Universitaire de Biodiversité et d'Ecologie Microbienne, IBSAM, ESIAB, Technopôle Brest-Iroise, Plouzané, 29280, Brest, France
| | - Monika Coton
- Université de Brest, EA 3882 Laboratoire Universitaire de Biodiversité et d'Ecologie Microbienne, IBSAM, ESIAB, Technopôle Brest-Iroise, Plouzané, 29280, Brest, France.
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90
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Patel G, Patil MD, Soni S, Chisti Y, Banerjee UC. Production of Mycophenolic Acid by Penicillium brevicompactum Using Solid State Fermentation. Appl Biochem Biotechnol 2016; 182:97-109. [DOI: 10.1007/s12010-016-2313-3] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2016] [Accepted: 10/30/2016] [Indexed: 10/20/2022]
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91
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92
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Gillot G, Jany JL, Dominguez-Santos R, Poirier E, Debaets S, Hidalgo PI, Ullán RV, Coton E, Coton M. Genetic basis for mycophenolic acid production and strain-dependent production variability in Penicillium roqueforti. Food Microbiol 2016; 62:239-250. [PMID: 27889155 DOI: 10.1016/j.fm.2016.10.013] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2016] [Revised: 08/29/2016] [Accepted: 10/03/2016] [Indexed: 11/16/2022]
Abstract
Mycophenolic acid (MPA) is a secondary metabolite produced by various Penicillium species including Penicillium roqueforti. The MPA biosynthetic pathway was recently described in Penicillium brevicompactum. In this study, an in silico analysis of the P. roqueforti FM164 genome sequence localized a 23.5-kb putative MPA gene cluster. The cluster contains seven genes putatively coding seven proteins (MpaA, MpaB, MpaC, MpaDE, MpaF, MpaG, MpaH) and is highly similar (i.e. gene synteny, sequence homology) to the P. brevicompactum cluster. To confirm the involvement of this gene cluster in MPA biosynthesis, gene silencing using RNA interference targeting mpaC, encoding a putative polyketide synthase, was performed in a high MPA-producing P. roqueforti strain (F43-1). In the obtained transformants, decreased MPA production (measured by LC-Q-TOF/MS) was correlated to reduced mpaC gene expression by Q-RT-PCR. In parallel, mycotoxin quantification on multiple P. roqueforti strains suggested strain-dependent MPA-production. Thus, the entire MPA cluster was sequenced for P. roqueforti strains with contrasted MPA production and a 174bp deletion in mpaC was observed in low MPA-producers. PCRs directed towards the deleted region among 55 strains showed an excellent correlation with MPA quantification. Our results indicated the clear involvement of mpaC gene as well as surrounding cluster in P. roqueforti MPA biosynthesis.
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Affiliation(s)
- Guillaume Gillot
- Université de Brest, EA 3882 Laboratoire Universitaire de Biodiversité et d'Ecologie Microbienne, IBSAM ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France
| | - Jean-Luc Jany
- Université de Brest, EA 3882 Laboratoire Universitaire de Biodiversité et d'Ecologie Microbienne, IBSAM ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France
| | - Rebeca Dominguez-Santos
- Área de Microbiología, Facultad de Ciencias Biológicas y Ambientales, Universidad de León, 24071 León, Spain; Instituto de Biotecnología de León (INBIOTEC), Avenida Real n°1, Parque Científico de León, 24006 León, Spain
| | - Elisabeth Poirier
- Université de Brest, EA 3882 Laboratoire Universitaire de Biodiversité et d'Ecologie Microbienne, IBSAM ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France
| | - Stella Debaets
- Université de Brest, EA 3882 Laboratoire Universitaire de Biodiversité et d'Ecologie Microbienne, IBSAM ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France
| | - Pedro I Hidalgo
- Université de Brest, EA 3882 Laboratoire Universitaire de Biodiversité et d'Ecologie Microbienne, IBSAM ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France
| | - Ricardo V Ullán
- mAbxience, Upstream Production, Parque Tecnológico de León, Julia Morros s/n, Armunia, 24009, León, Spain
| | - Emmanuel Coton
- Université de Brest, EA 3882 Laboratoire Universitaire de Biodiversité et d'Ecologie Microbienne, IBSAM ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France
| | - Monika Coton
- Université de Brest, EA 3882 Laboratoire Universitaire de Biodiversité et d'Ecologie Microbienne, IBSAM ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France.
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93
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Delgado J, Peromingo B, Núñez F, Asensio MA. Use of molds and their antifungal proteins for biocontrol of toxigenic molds on dry-ripened cheese and meats. Curr Opin Food Sci 2016. [DOI: 10.1016/j.cofs.2016.09.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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94
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Newmister SA, Gober CM, Romminger S, Yu F, Tripathi A, Parra LLL, Williams RM, Berlinck RG, Joullie MM, Sherman DH. OxaD: A Versatile Indolic Nitrone Synthase from the Marine-Derived Fungus Penicillium oxalicum F30. J Am Chem Soc 2016; 138:11176-84. [PMID: 27505044 PMCID: PMC5014723 DOI: 10.1021/jacs.6b04915] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
Indole alkaloids are a diverse class of natural products known for their wide range of biological activities and complex chemical structures. Rarely observed in this class are indolic nitrones, such as avrainvillamide and waikialoid, which possess potent bioactivities. Herein the oxa gene cluster from the marine-derived fungus Penicillium oxalicum F30 is described along with the characterization of OxaD, a flavin-dependent oxidase that generates roquefortine L, a nitrone-bearing intermediate in the biosynthesis of oxaline. Nitrone functionality in roquefortine L was confirmed by spectroscopic methods and 1,3-dipolar cycloaddition with methyl acrylate. OxaD is a versatile biocatalyst that converts an array of semisynthetic roquefortine C derivatives bearing indoline systems to their respective nitrones. This work describes the first implementation of a nitrone synthase as a biocatalyst and establishes a novel platform for late-stage diversification of a range of complex natural products.
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Affiliation(s)
- Sean A. Newmister
- Life Sciences Institute, University of Michigan, Ann Arbor, Michigan 48109, United States
| | - Claire M. Gober
- Department of Chemistry, University of Pennsylvania, 231 South 34th Street, Philadelphia, Pennsylvania 19104, United States
| | - Stelamar Romminger
- Life Sciences Institute, University of Michigan, Ann Arbor, Michigan 48109, United States
| | - Fengan Yu
- Life Sciences Institute, University of Michigan, Ann Arbor, Michigan 48109, United States
| | - Ashootosh Tripathi
- Life Sciences Institute, University of Michigan, Ann Arbor, Michigan 48109, United States
| | - Lizbeth Lorena L. Parra
- Instituto de Quimica de Sao Carlos, Universidade de Sao Paulo, CP 780, CEP 13560-970 Sao Carlos, SP, Brazil
| | - Robert M. Williams
- Department of Chemistry, Colorado State University, Fort Collins, Colorado 80523, United States
- University of Colorado Cancer Center, Aurora, Colorado 80045, United States
| | - Roberto G.S. Berlinck
- Instituto de Quimica de Sao Carlos, Universidade de Sao Paulo, CP 780, CEP 13560-970 Sao Carlos, SP, Brazil
| | - Madeleine M. Joullie
- Department of Chemistry, University of Pennsylvania, 231 South 34th Street, Philadelphia, Pennsylvania 19104, United States
| | - David H. Sherman
- Life Sciences Institute, University of Michigan, Ann Arbor, Michigan 48109, United States
- Department of Medicinal Chemistry, University of Michigan, Ann Arbor, Michigan 48109, United States
- Department of Chemistry, University of Michigan, Ann Arbor, Michigan 48109, United States
- Department of Microbiology & Immunology, University of Michigan, Ann Arbor, Michigan 48109, United States
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95
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García-Estrada C, Martín JF. Biosynthetic gene clusters for relevant secondary metabolites produced by Penicillium roqueforti in blue cheeses. Appl Microbiol Biotechnol 2016; 100:8303-13. [PMID: 27554495 DOI: 10.1007/s00253-016-7788-x] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2016] [Revised: 08/01/2016] [Accepted: 08/03/2016] [Indexed: 10/21/2022]
Abstract
Ripening of blue-veined cheeses, such as the French Bleu and Roquefort, the Italian Gorgonzola, the English Stilton, the Danish Danablu or the Spanish Cabrales, Picón Bejes-Tresviso, and Valdeón, requires the growth and enzymatic activity of the mold Penicillium roqueforti, which is responsible for the characteristic texture, blue-green spots, and aroma of these types of cheeses. This filamentous fungus is able to synthesize different secondary metabolites, including andrastins, mycophenolic acid, and several mycotoxins, such as roquefortines C and D, PR-toxin and eremofortins, isofumigaclavines A and B, and festuclavine. This review provides a detailed description of the main secondary metabolites produced by P. roqueforti in blue cheese, giving a special emphasis to roquefortine, PR-toxin and mycophenolic acid, and their biosynthetic gene clusters and pathways. The knowledge of these clusters and secondary metabolism pathways, together with the ability of P. roqueforti to produce beneficial secondary metabolites, is of interest for commercial purposes.
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Affiliation(s)
| | - Juan-Francisco Martín
- Área de Microbiología, Departamento de Biología Molecular, Universidad de León, 24071, León, Spain
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96
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Del-Cid A, Gil-Durán C, Vaca I, Rojas-Aedo JF, García-Rico RO, Levicán G, Chávez R. Identification and Functional Analysis of the Mycophenolic Acid Gene Cluster of Penicillium roqueforti. PLoS One 2016; 11:e0147047. [PMID: 26751579 PMCID: PMC4708987 DOI: 10.1371/journal.pone.0147047] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2015] [Accepted: 12/28/2015] [Indexed: 11/18/2022] Open
Abstract
The filamentous fungus Penicillium roqueforti is widely known as the ripening agent of blue-veined cheeses. Additionally, this fungus is able to produce several secondary metabolites, including the meroterpenoid compound mycophenolic acid (MPA). Cheeses ripened with P. roqueforti are usually contaminated with MPA. On the other hand, MPA is a commercially valuable immunosuppressant. However, to date the molecular basis of the production of MPA by P. roqueforti is still unknown. Using a bioinformatic approach, we have identified a genomic region of approximately 24.4 kbp containing a seven-gene cluster that may be involved in the MPA biosynthesis in P. roqueforti. Gene silencing of each of these seven genes (named mpaA, mpaB, mpaC, mpaDE, mpaF, mpaG and mpaH) resulted in dramatic reductions in MPA production, confirming that all of these genes are involved in the biosynthesis of the compound. Interestingly, the mpaF gene, originally described in P. brevicompactum as a MPA self-resistance gene, also exerts the same function in P. roqueforti, suggesting that this gene has a dual function in MPA metabolism. The knowledge of the biosynthetic pathway of MPA in P. roqueforti will be important for the future control of MPA contamination in cheeses and the improvement of MPA production for commercial purposes.
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Affiliation(s)
- Abdiel Del-Cid
- Departamento de Biología, Facultad de Química y Biología, Universidad de Santiago de Chile, Santiago, Chile
| | - Carlos Gil-Durán
- Departamento de Biología, Facultad de Química y Biología, Universidad de Santiago de Chile, Santiago, Chile
| | - Inmaculada Vaca
- Departamento de Química, Facultad de Ciencias, Universidad de Chile, Santiago, Chile
| | - Juan F. Rojas-Aedo
- Departamento de Biología, Facultad de Química y Biología, Universidad de Santiago de Chile, Santiago, Chile
| | - Ramón O. García-Rico
- GIMBIO Group, Department of Microbiology, Faculty of Basic Sciences, Universidad de Pamplona, Pamplona, Colombia
| | - Gloria Levicán
- Departamento de Biología, Facultad de Química y Biología, Universidad de Santiago de Chile, Santiago, Chile
| | - Renato Chávez
- Departamento de Biología, Facultad de Química y Biología, Universidad de Santiago de Chile, Santiago, Chile
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97
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Muhammad G, Hussain MA, Jantan I, Bukhari SNA. Mimosa pudica L., a High-Value Medicinal Plant as a Source of Bioactives for Pharmaceuticals. Compr Rev Food Sci Food Saf 2015; 15:303-315. [PMID: 33371596 DOI: 10.1111/1541-4337.12184] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2015] [Revised: 11/07/2015] [Accepted: 11/10/2015] [Indexed: 12/19/2022]
Abstract
Mimosa pudica Linn. (Family: Mimosaceae) is used as an ornamental plant due to its thigmonastic and nyctinastic movements. M. pudica is also used to avoid or cure several disorders like cancer, diabetes, hepatitis, obesity, and urinary infections. M. pudica is famous for its anticancer alkaloid, mimosine, along with several valuable secondary metabolites like tannins, steroids, flavonoids, triterpenes, and glycosylflavones. A wide array of pharmacological properties like antioxidant, antibacterial, antifungal, anti-inflammatory, hepatoprotective, antinociceptive, anticonvulsant, antidepressant, antidiarrheal, hypolipidemic activities, diuretic, antiparasitic, antimalarial, and hypoglycemic have been attributed to different parts of M. pudica. Glucuronoxylan polysaccharide extruded from seeds of M. pudica is used for drug release formulations due to its high swelling index. This review covers a thorough examination of functional bioactives as well as pharmacological and phytomedicinal attributes of the plant with the purpose of exploring its pharmaceutical and nutraceutical potentials.
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Affiliation(s)
- Gulzar Muhammad
- Dept. of Chemistry, Univ. of Sargodha, Sargodha, 40100, Pakistan
| | | | - Ibrahim Jantan
- Drug and Herbal Research Centre, Faculty of Pharmacy, Univ. Kebangsaan Malaysia, Jalan Raja Muda Abdul Aziz, 50300, Kuala Lumpur, Malaysia
| | - Syed Nasir Abbas Bukhari
- Drug and Herbal Research Centre, Faculty of Pharmacy, Univ. Kebangsaan Malaysia, Jalan Raja Muda Abdul Aziz, 50300, Kuala Lumpur, Malaysia
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98
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Evolutionary formation of gene clusters by reorganization: the meleagrin/roquefortine paradigm in different fungi. Appl Microbiol Biotechnol 2015; 100:1579-1587. [PMID: 26668029 DOI: 10.1007/s00253-015-7192-y] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2015] [Revised: 11/18/2015] [Accepted: 11/20/2015] [Indexed: 10/22/2022]
Abstract
The biosynthesis of secondary metabolites in fungi is catalyzed by enzymes encoded by genes linked in clusters that are frequently co-regulated at the transcriptional level. Formation of gene clusters may take place by de novo assembly of genes recruited from other cellular functions, but also novel gene clusters are formed by reorganization of progenitor clusters and are distributed by horizontal gene transfer. This article reviews (i) the published information on the roquefortine/meleagrin/neoxaline gene clusters of Penicillium chrysogenum (Penicillium rubens) and the short roquefortine cluster of Penicillium roqueforti, and (ii) the correlation of the genes present in those clusters with the enzymes and metabolites derived from these pathways. The P. chrysogenum roq/mel cluster consists of seven genes and includes a gene (roqT) encoding a 12-TMS transporter protein of the MFS family. Interestingly, the orthologous P. roquefortine gene cluster has only four genes and the roqT gene is present as a residual pseudogene that encodes only small peptides. Two of the genes present in the central region of the P. chrysogenum roq/mel cluster have been lost during the evolutionary formation of the short cluster and the order of the structural genes in the cluster has been rearranged. The two lost genes encode a N1 atom hydroxylase (nox) and a roquefortine scaffold-reorganizing oxygenase (sro). As a consequence P. roqueforti has lost the ability to convert the roquefortine-type carbon skeleton to the glandicoline/meleagrin-type scaffold and is unable to produce glandicoline B, meleagrin and neoxaline. The loss of this genetic information is not recent and occurred probably millions of years ago when a progenitor Penicillium strain got adapted to life in a few rich habitats such as cheese, fermented cereal grains or silage. P. roqueforti may be considered as a "domesticated" variant of a progenitor common to contemporary P. chrysogenum and related Penicillia.
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99
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Martins IJ. Overnutrition Determines LPS Regulation of Mycotoxin Induced Neurotoxicity in Neurodegenerative Diseases. Int J Mol Sci 2015; 16:29554-73. [PMID: 26690419 PMCID: PMC4691133 DOI: 10.3390/ijms161226190] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2015] [Revised: 11/19/2015] [Accepted: 12/01/2015] [Indexed: 12/11/2022] Open
Abstract
Chronic neurodegenerative diseases are now associated with obesity and diabetes and linked to the developing and developed world. Interests in healthy diets have escalated that may prevent neurodegenerative diseases such as Parkinson's and Alzheimer's disease. The global metabolic syndrome involves lipoprotein abnormalities and insulin resistance and is the major disorder for induction of neurological disease. The effects of bacterial lipopolysaccharides (LPS) on dyslipidemia and NAFLD indicate that the clearance and metabolism of fungal mycotoxins are linked to hypercholesterolemia and amyloid beta oligomers. LPS and mycotoxins are associated with membrane lipid disturbances with effects on cholesterol interacting proteins, lipoprotein metabolism, and membrane apo E/amyloid beta interactions relevant to hypercholesterolemia with close connections to neurological diseases. The influence of diet on mycotoxin metabolism has accelerated with the close association between mycotoxin contamination from agricultural products such as apple juice, grains, alcohol, and coffee. Cholesterol efflux in lipoproteins and membrane cholesterol are determined by LPS with involvement of mycotoxin on amyloid beta metabolism. Nutritional interventions such as diets low in fat/carbohydrate/cholesterol have become of interest with relevance to low absorption of lipophilic LPS and mycotoxin into lipoproteins with rapid metabolism of mycotoxin to the liver with the prevention of neurodegeneration.
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Affiliation(s)
- Ian James Martins
- Centre of Excellence in Alzheimer's Disease Research and Care, School of Medical Sciences, Edith Cowan University, 270 Joondalup Drive, Joondalup 6027, Australia.
- School of Psychiatry and Clinical Neurosciences, The University of Western Australia, Nedlands 6009, Australia.
- McCusker Alzheimer's Research Foundation, Hollywood Medical Centre, 85 Monash Avenue, Suite 22, Nedlands 6009, Australia.
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100
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Fontaine K, Hymery N, Lacroix MZ, Puel S, Puel O, Rigalma K, Gaydou V, Coton E, Mounier J. Influence of intraspecific variability and abiotic factors on mycotoxin production in Penicillium roqueforti. Int J Food Microbiol 2015; 215:187-93. [DOI: 10.1016/j.ijfoodmicro.2015.07.021] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2015] [Revised: 06/25/2015] [Accepted: 07/15/2015] [Indexed: 10/23/2022]
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