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Kunz BM, Pförtner L, Weigel S, Rohn S, Lehmacher A, Maul R. Growth and toxin production of phomopsin A and ochratoxin A forming fungi under different storage conditions in a pea (Pisum sativum) model system. Mycotoxin Res 2022; 38:37-50. [PMID: 34921667 PMCID: PMC8816495 DOI: 10.1007/s12550-021-00446-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 10/30/2021] [Accepted: 12/01/2021] [Indexed: 11/30/2022]
Abstract
Phomopsins are mycotoxins mainly infesting lupines, with phomopsin A (PHOA) being the main mycotoxin. PHOA is produced by Diaporthe toxica, formerly assigned as toxigenic Phomopsis leptostromiformis, causing infections in lupine plants and harvested seeds. However, Diaporthe species may also grow on other grain legumes, similar to Aspergillus westerdijkiae as an especially potent ochratoxin A (OTA) producer. Formation of PHOA and OTA was investigated on whole field peas as model system to assess fungal growth and toxin production at adverse storage conditions. Field pea samples were inoculated with the two fungal strains at two water activity (aw) values of 0.94 and 0.98 and three different levels of 30, 50, and 80% relative air humidity.After 14 days at an aw value of 0.98, the fungi produced 4.49 to 34.3 mg/kg PHOA and 1.44 to 3.35 g/kg OTA, respectively. Strains of D. toxica also tested showed higher PHOA concentrations of 28.3 to 32.4 mg/kg.D. toxica strains did not grow or produce PHOA at an aw values of 0.94, while A. westerdijkiae still showed growth and OTA production.Elevated water activity has a major impact both on OTA and, even more pronouncedly, on PHOA formation and thus, proper drying and storage of lupins as well as other grain legumes is crucial for product safety.
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Affiliation(s)
- Birgitta Maria Kunz
- Department for Safety in the Food Chain, German Federal Institute for Risk Assessment (BfR), Max-Dohrn-Str. 8-10, 10589, Berlin, Germany
- Institute for Food Chemistry, Hamburg School of Food Science (HSFS), University of Hamburg, Grindelallee 117, 20146, Hamburg, Germany
| | - Laura Pförtner
- Institute for Food Chemistry, Hamburg School of Food Science (HSFS), University of Hamburg, Grindelallee 117, 20146, Hamburg, Germany
- Food Microbiology, Institute for Hygiene and Environment Hamburg, Marckmannstraße 129a, 20539, Hamburg, Germany
| | - Stefan Weigel
- Department for Safety in the Food Chain, German Federal Institute for Risk Assessment (BfR), Max-Dohrn-Str. 8-10, 10589, Berlin, Germany
| | - Sascha Rohn
- Institute for Food Chemistry, Hamburg School of Food Science (HSFS), University of Hamburg, Grindelallee 117, 20146, Hamburg, Germany
- Institute for Food Technology and Food Chemistry, Technische Universität Berlin, Gustav-Meyer-Allee 25, 13355, Berlin, Germany
| | - Anselm Lehmacher
- Food Microbiology, Institute for Hygiene and Environment Hamburg, Marckmannstraße 129a, 20539, Hamburg, Germany
| | - Ronald Maul
- Department for Safety in the Food Chain, German Federal Institute for Risk Assessment (BfR), Max-Dohrn-Str. 8-10, 10589, Berlin, Germany.
- Department Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, 24103, Kiel, Germany.
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