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Rodríguez A, Magan N, Delgado J. Exploring a Cheese Ripening Process That Hinders Ochratoxin A Production by Penicillium nordicum and Penicillium verrucosum. BIOLOGY 2024; 13:582. [PMID: 39194520 DOI: 10.3390/biology13080582] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/26/2024] [Revised: 07/15/2024] [Accepted: 07/28/2024] [Indexed: 08/29/2024]
Abstract
A lack of control of the technological abiotic parameters apparent during cheese manufacture, including temperature and relative humidity, results in this dairy product being prone to mold contamination. Sometimes, inoculant molds are used to obtain the characteristic sensory properties of this type of product. However, during the maturation process, some unwanted molds can colonize the ripening cheese and produce mycotoxins. Mycotoxigenic molds such as Penicillium nordicum and Penicillium verrucosum can colonize ripened cheeses, contaminating them with ochratoxin A (OTA), a nephrotoxic 2B toxin. Thus, the presence of OTA in cheeses could represent a hazard to consumers' health. This study has evaluated the growth and OTA production of P. nordicum and P. verrucosum on a cheese analogue under simulated ripening conditions of 10 and 15 °C and 0.96 water activity (aw). Ecophysiological, molecular, and analytical tools assessed the mold growth, gene expression, and OTA production under these environmental conditions. Both species were able to effectively colonize the cheese under these ripening conditions. However, neither species expressed the otapks and otanps biosynthetic genes or produced phenotypic OTA. Therefore, these results suggest a relatively low risk of exposure to OTA for consumers of this type of cheese product. The conditions used were thus appropriate for cheese ripening to minimize the potential for contamination with such mycotoxins. An appropriate adjustment of the technological ripening parameters during such cheese manufacture could contribute to OTA-free cheeses.
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Affiliation(s)
- Alicia Rodríguez
- School of Agricultural Engineering, University of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
- Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain
| | - Naresh Magan
- Applied Mycology Group, Environment and AgriFood Theme, Cranfield University, Cranfield MK43 0AL, Bedfordshire, UK
| | - Josué Delgado
- Higiene y Seguridad Alimentaria, Instituto de Investigación de Carne y Productos Cárnicos (IProCar), Facultad de Veterinaria, Universidad de Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain
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Wang Y, Liu F, Pei J, Yan H, Wang Y. The AwHog1 Transcription Factor Influences the Osmotic Stress Response, Mycelium Growth, OTA Production, and Pathogenicity in Aspergillus westerdijkiae fc-1. Toxins (Basel) 2023; 15:432. [PMID: 37505700 PMCID: PMC10467130 DOI: 10.3390/toxins15070432] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Revised: 06/21/2023] [Accepted: 06/23/2023] [Indexed: 07/29/2023] Open
Abstract
Aspergillus westerdijkiae, known as the major ochratoxin A (OTA) producer, usually occurs on agricultural crops, fruits, and dry-cured meats. Microorganisms produce OTA to adapt to the high osmotic pressure environment that is generated during food processing and storage. To investigate the relationship between OTA biosynthesis and the high osmolarity glycerol (HOG) pathway, the transcription factor AwHog1 gene in A. westerdijkiae was functionally characterised by means of a loss-of-function mutant. Our findings demonstrated that the growth and OTA production of a mutant lacking AwHog1 decreased significantly and was more sensitive to high osmotic media. The ΔAwHog1 mutant displayed a lower growth rate and a 73.16% reduction in OTA production in the wheat medium compared to the wild type. After three days of culture, the growth rate of the ΔAwHog1 mutant in medium with 60 g/L NaCl and 150 g/L glucose was slowed down 19.57% and 13.21%, respectively. Additionally, the expression of OTA biosynthesis genes was significantly reduced by the deletion of the AwHog1 gene. The infection ability of the ΔAwHog1 mutant was decreased, and the scab diameter of the pear was 6% smaller than that of the wild type. These data revealed that transcription factor AwHog1 plays a key role in the osmotic response, growth, OTA production, and pathogenicity in A. westerdijkiae.
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Affiliation(s)
- Yufei Wang
- College of Food Science and Technology, Zhejiang University of Technology, No. 18 Chaowang Road, Gongshu District, Hangzhou 310014, China; (Y.W.); (J.P.)
| | - Fei Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Haidian District, Beijing 100193, China;
| | - Jingying Pei
- College of Food Science and Technology, Zhejiang University of Technology, No. 18 Chaowang Road, Gongshu District, Hangzhou 310014, China; (Y.W.); (J.P.)
| | - Hao Yan
- Zhejiang Provincial Center for Disease Control and Prevention, No. 3399 Binsheng Road, Binjiang District, Hangzhou 310051, China
| | - Yan Wang
- College of Food Science and Technology, Zhejiang University of Technology, No. 18 Chaowang Road, Gongshu District, Hangzhou 310014, China; (Y.W.); (J.P.)
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Delgado J, Álvarez M, Cebrián E, Martín I, Roncero E, Rodríguez M. Biocontrol of Pathogen Microorganisms in Ripened Foods of Animal Origin. Microorganisms 2023; 11:1578. [PMID: 37375080 DOI: 10.3390/microorganisms11061578] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2023] [Revised: 06/09/2023] [Accepted: 06/12/2023] [Indexed: 06/29/2023] Open
Abstract
Ripened foods of animal origin comprise meat products and dairy products, being transformed by the wild microbiota which populates the raw materials, generating highly appreciated products over the world. Together with this beneficial microbiota, both pathogenic and toxigenic microorganisms such as Listeria monocytogenes, Salmonella enterica, Staphylococcus aureus, Clostridium botulinum, Escherichia coli, Candida spp., Penicillium spp. and Aspergillus spp., can contaminate these products and pose a risk for the consumers. Thus, effective strategies to hamper these hazards are required. Additionally, consumer demand for clean label products is increasing. Therefore, the manufacturing sector is seeking new efficient, natural, low-environmental impact and easy to apply strategies to counteract these microorganisms. This review gathers different approaches to maximize food safety and discusses the possibility of their being applied or the necessity of new evidence, mainly for validation in the manufacturing product and its sensory impact, before being implemented as preventative measures in the Hazard Analysis and Critical Control Point programs.
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Affiliation(s)
- Josué Delgado
- Higiene y Seguridad Alimentaria, Instituto de Investigación de Carne y Productos Cárnicos (IProCar), Facultad de Veterinaria, Universidad de Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain
| | - Micaela Álvarez
- Higiene y Seguridad Alimentaria, Instituto de Investigación de Carne y Productos Cárnicos (IProCar), Facultad de Veterinaria, Universidad de Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain
| | - Eva Cebrián
- Higiene y Seguridad Alimentaria, Instituto de Investigación de Carne y Productos Cárnicos (IProCar), Facultad de Veterinaria, Universidad de Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain
| | - Irene Martín
- Higiene y Seguridad Alimentaria, Instituto de Investigación de Carne y Productos Cárnicos (IProCar), Facultad de Veterinaria, Universidad de Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain
| | - Elia Roncero
- Higiene y Seguridad Alimentaria, Instituto de Investigación de Carne y Productos Cárnicos (IProCar), Facultad de Veterinaria, Universidad de Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain
| | - Mar Rodríguez
- Higiene y Seguridad Alimentaria, Instituto de Investigación de Carne y Productos Cárnicos (IProCar), Facultad de Veterinaria, Universidad de Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain
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Corbu VM, Gheorghe-Barbu I, Dumbravă AȘ, Vrâncianu CO, Șesan TE. Current Insights in Fungal Importance-A Comprehensive Review. Microorganisms 2023; 11:1384. [PMID: 37374886 DOI: 10.3390/microorganisms11061384] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2023] [Revised: 05/20/2023] [Accepted: 05/22/2023] [Indexed: 06/29/2023] Open
Abstract
Besides plants and animals, the Fungi kingdom describes several species characterized by various forms and applications. They can be found in all habitats and play an essential role in the excellent functioning of the ecosystem, for example, as decomposers of plant material for the cycling of carbon and nutrients or as symbionts of plants. Furthermore, fungi have been used in many sectors for centuries, from producing food, beverages, and medications. Recently, they have gained significant recognition for protecting the environment, agriculture, and several industrial applications. The current article intends to review the beneficial roles of fungi used for a vast range of applications, such as the production of several enzymes and pigments, applications regarding food and pharmaceutical industries, the environment, and research domains, as well as the negative impacts of fungi (secondary metabolites production, etiological agents of diseases in plants, animals, and humans, as well as deteriogenic agents).
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Affiliation(s)
- Viorica Maria Corbu
- Genetics Department, Faculty of Biology, University of Bucharest, 060101 Bucharest, Romania
- Research Institute of the University of Bucharest-ICUB, 91-95 Spl. Independentei, 050095 Bucharest, Romania
| | - Irina Gheorghe-Barbu
- Research Institute of the University of Bucharest-ICUB, 91-95 Spl. Independentei, 050095 Bucharest, Romania
- Department of Microbiology and Immunology, Faculty of Biology, University of Bucharest, 060101 Bucharest, Romania
| | - Andreea Ștefania Dumbravă
- Department of Microbiology and Immunology, Faculty of Biology, University of Bucharest, 060101 Bucharest, Romania
| | - Corneliu Ovidiu Vrâncianu
- Research Institute of the University of Bucharest-ICUB, 91-95 Spl. Independentei, 050095 Bucharest, Romania
- Department of Microbiology and Immunology, Faculty of Biology, University of Bucharest, 060101 Bucharest, Romania
| | - Tatiana Eugenia Șesan
- Department of Microbiology and Immunology, Faculty of Biology, University of Bucharest, 060101 Bucharest, Romania
- Academy of Agricultural Sciences and Forestry, 61 Bd. Mărăşti, District 1, 011464 Bucharest, Romania
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Wang G, Li E, Gallo A, Perrone G, Varga E, Ma J, Yang B, Tai B, Xing F. Impact of environmental factors on ochratoxin A: From natural occurrence to control strategy. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2023; 317:120767. [PMID: 36455768 DOI: 10.1016/j.envpol.2022.120767] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/16/2022] [Revised: 11/14/2022] [Accepted: 11/25/2022] [Indexed: 06/17/2023]
Abstract
Ochratoxin A (OTA) contamination and the associated issues of food security, food safety and economic loss are widespread throughout the world. The occurrence of OTA depends on ochratoxigenic fungi, foodstuffs and their environment. In this review, natural occurrence and control strategy of OTA, with a focus on the impact of environmental factors, are summarized. First, this manuscript introduces potentially contaminated foodstuffs, including the emerging ones which are not regulated in international legislation. Secondly, it gives an update of native producers based on foodstuffs and OTA biosynthesis. Thirdly, complicated environmental regulation is disassembled into individual factors in order to clarify their regulatory effect and mechanism. Finally, to emphasize control OTA at all stages of foodstuffs from farm to table, strategies used at crop planting, harvest, storage and processing stages are discussed.
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Affiliation(s)
- Gang Wang
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Erfeng Li
- Horticulture and Landscape College, Tianjin Agricultural University, Tianjin, 300392, China
| | - Antonia Gallo
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Lecce, 73100, Italy
| | - Giancarlo Perrone
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Bari, 70126, Italy
| | - Elisabeth Varga
- Department of Food Chemistry and Toxicology, University of Vienna, Vienna, 1090, Austria
| | - Junning Ma
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Bolei Yang
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Bowen Tai
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Fuguo Xing
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
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Occurrence of Aflatoxins and Ochratoxin A during Merkén Pepper Powder Production in Chile. Foods 2022; 11:foods11233843. [PMID: 36496651 PMCID: PMC9739129 DOI: 10.3390/foods11233843] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Revised: 09/07/2022] [Accepted: 09/12/2022] [Indexed: 11/29/2022] Open
Abstract
Berry fruits of Capsicum annuum L. cv. "Cacho de Cabra" are used for the manufacture of a traditional pepper powder known as Merkén. In the present study, aflatoxins (AFs) and ochratoxin A (OTA) contamination in berry fruits of C. annuum was determined at harvest, drying, and smoking stages of Merkén production, in cumin and coriander seeds used as Merkén ingredients, and in the final packaged Merkén produced by local farmers. Additionally, Merkén samples from local markets in the region of La Araucanía (Chile) were also evaluated. Chromatographic analysis was based on a qualitative method. AFs and OTA were not detected on pepper pods and seeds. There was no detection of AFs and OTA on cultured Aspergillus and Penicillium strains isolated from pepper pods, cumin and coriander seeds and Merkén. The lack of AFs/OTA-producers among the isolated fungal species can explain and support the absence of contamination in pepper pods. In contrast, the AFB1 was detected in 75% of Merkén obtained from farmers and 46% of Merkén samples purchased from local markets; while OTA was detected in 100% of Merkén samples obtained from farmers and local markets. In the Merkén production chain, the harvest and post-harvest are key stages for fungal growth while the commercialization stage is highly susceptible to AFs and OTA contamination.
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Ben Hassouna K, Ben Salah-Abbès J, Chaieb K, Abbès S. Mycotoxins occurrence in milk and cereals in North African countries - a review. Crit Rev Toxicol 2022; 52:619-635. [PMID: 36723615 DOI: 10.1080/10408444.2022.2157703] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
North African countries; Algeria, Egypt, Libya, Morocco and Tunisia suffer from mycotoxin contamination. Various studies have indicated the presence of mycotoxins in raw milk and cereals (i.e. wheat, barley, maize and cereal-based products). Aflatoxins (AFs), Aflatoxin M1 (AFM1), Ochratoxin A (OTA), Fumonisin (FB1) and Zearalenone (ZEN)-mycotoxin are the most detected due to climatic change in the region. In this review, we will present the kind of foods and feeds cereals and milk based products contaminated and the level of their contaminated mycotoxin. On the other hand, researchers try to find biologic methods to remove/mitigate mycotoxins in food and feed using bio-products. But the research works concerning legislations and mycotoxin risk assessment still rare. Therefore, it appears necessary to make review on the current status of mycotoxins in North African countries in order to explore data related to contamination of basic food in this region and to highlight the problem to the policy-makers to establish a serious legislation on this matter. On the other hand, to give more information to the worldwide readers about the impact of climate change on the food and feed pollution on mycotoxins in the Mediterranean Sea region.
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Affiliation(s)
- Khouloud Ben Hassouna
- Laboratory of Genetic, Biodiversity and Bio-resources Valorisation, University of Monastir, Monastir, Tunisia.,Laboratory of Analysis, Treatment and Valorization of Environmental Pollutants and Products, Faculty of Pharmacy, Monastir University, Monastir, Tunisia
| | - Jalila Ben Salah-Abbès
- Laboratory of Genetic, Biodiversity and Bio-resources Valorisation, University of Monastir, Monastir, Tunisia
| | - Kamel Chaieb
- Department of Biochemistry, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Samir Abbès
- Laboratory of Genetic, Biodiversity and Bio-resources Valorisation, University of Monastir, Monastir, Tunisia.,High Institute of Biotechnology of Béja, University of Jendouba, Jendouba, Tunisia
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Vlachou M, Pexara A, Solomakos N, Govaris A. Ochratoxin A in Slaughtered Pigs and Pork Products. Toxins (Basel) 2022; 14:67. [PMID: 35202095 PMCID: PMC8876995 DOI: 10.3390/toxins14020067] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 01/17/2022] [Accepted: 01/18/2022] [Indexed: 02/06/2023] Open
Abstract
Ochratoxin A (OTA) is a mycotoxin that is produced after the growth of several Aspergillus and Penicillium spp. in feeds or foods. OTA has been proved to possess nephrotoxic, hepatotoxic, teratogenic, neurotoxic, genotoxic, carcinogenic and immunotoxic effects in animals and humans. OTA has been classified as possibly carcinogenic to humans (Group 2B) by the IARC in 2016. OTA can be mainly found in animals as a result of indirect transmission from naturally contaminated feed. OTA found in feed can also contaminate pigs and produced pork products. Additionally, the presence of OTA in pork meat products could be derived from the direct growth of OTA-producing fungi or the addition of contaminated materials such as contaminated spices. Studies accomplished in various countries have revealed that pork meat and pork meat products are important sources of chronic dietary exposure to OTA in humans. Various levels of OTA have been found in pork meat from slaughtered pigs in many countries, while OTA levels were particularly high in the blood serum and kidneys of pigs. Pork products made from pig blood or organs such as the kidney or liver have been often found to becontaminated with OTA. The European Union (EU) has established maximum levels (ML) for OTA in a variety of foods since 2006, but not for meat or pork products. However, the establishement of an ML for OTA in pork meat and meat by-products is necessary to protect human health.
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Affiliation(s)
| | - Andreana Pexara
- Laboratory of Hygiene of Foods of Animal Origin, Faculty of Veterinary Science, University of Thessaly, 43100 Karditsa, Greece; (M.V.); (N.S.); (A.G.)
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Schamann A, Schmidt-Heydt M, Geisen R. Analysis of the competitiveness between a non-aflatoxigenic and an aflatoxigenic Aspergillus flavus strain on maize kernels by droplet digital PCR. Mycotoxin Res 2021; 38:27-36. [PMID: 34913138 PMCID: PMC8816369 DOI: 10.1007/s12550-021-00447-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 11/12/2021] [Accepted: 12/01/2021] [Indexed: 11/26/2022]
Abstract
Non-aflatoxigenic Aspergillus flavus strains are used as a biocontrol system on maize fields to decrease the aflatoxin biosynthesis of aflatoxigenic A. flavus strains. A. flavus strain AF36 was the first commercially available biocontrol strain and is authorized for use on maize fields by the US Environmental Protection Agency, e.g., in Texas and Arizona. A droplet digital PCR (ddPCR) assay was developed to analyze the mechanisms of competition and interaction of aflatoxigenic and non-aflatoxigenic A. flavus strains. This assay enables the parallel identification and quantification of the biocontrol strain A. flavus AF36 and the aflatoxigenic A. flavus strain MRI19. To test the assay, spores of both strains were mixed in varying ratios and were incubated on maize-based agar or maize kernels for up to 20 days. Genomic equivalent ratios (genome copy numbers) of both strains were determined by ddPCR at certain times after incubation and were compared to the spore ratios used for inoculation. The aflatoxin biosynthesis was also measured. In general, A. flavus MRI19 had higher competitiveness in the tested habitats compared to the non-aflatoxigenic strain, as indicated by higher final genomic equivalent ratios of this strain compared to the spore ratios used for inoculation. Nevertheless, A. flavus AF36 effectively controlled aflatoxin biosynthesis of A. flavus MRI19, as a clear aflatoxin inhibition was already seen by the inoculation of 10% spores of the biocontrol strain mixed with 90% spores of the aflatoxigenic strain compared to samples inoculated with only spores of the aflatoxigenic A. flavus MRI19.
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Affiliation(s)
- Alexandra Schamann
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut (MRI) - Federal Research Institute of Nutrition and Food, Karlsruhe, Germany
| | - Markus Schmidt-Heydt
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut (MRI) - Federal Research Institute of Nutrition and Food, Karlsruhe, Germany.
| | - Rolf Geisen
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut (MRI) - Federal Research Institute of Nutrition and Food, Karlsruhe, Germany
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Coton M, Deniel F, Mounier J, Joubrel R, Robieu E, Pawtowski A, Jeuge S, Taminiau B, Daube G, Coton E, Frémaux B. Microbial Ecology of French Dry Fermented Sausages and Mycotoxin Risk Evaluation During Storage. Front Microbiol 2021; 12:737140. [PMID: 34803951 PMCID: PMC8601720 DOI: 10.3389/fmicb.2021.737140] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Accepted: 10/04/2021] [Indexed: 01/04/2023] Open
Abstract
Dry fermented sausages are produced worldwide by well-controlled fermentation processes involving complex microbiota including many bacterial and fungal species with key technological roles. However, to date, fungal diversity on sausage casings during storage has not been fully described. In this context, we studied the microbial communities from dry fermented sausages naturally colonized or voluntarily surface inoculated with molds during storage using both culture-dependent and metabarcoding methods. Staphylococci and lactic acid bacteria largely dominated in samples, although some halotolerant genera (e.g., Halomonas, Tetragenococcus, and Celerinatantimonas spp.) were also frequently observed. Fungal populations varied from 7.2 to 9.8 log TFU/cm2 sausage casing during storage, suggesting relatively low count variability among products. Fungal diversity identified on voluntarily inoculated casings was lower (dominated by Penicillium nalgiovense and Debaryomyces hansenii) than naturally environment-inoculated fermented sausages (colonized by P. nalgiovense, Penicillium nordicum, and other Penicillium spp. and sporadically by Scopulariopsis sp., D. hansenii, and Candida zeylanoïdes). P. nalgiovense and D. hansenii were systematically identified, highlighting their key technological role. The mycotoxin risk was then evaluated, and in situ mycotoxin production of selected mold isolates was determined during pilot-scale sausage productions. Among the identified fungal species, P. nalgiovense was confirmed not to produce mycotoxins. However, some P. nordicum, Penicillium chrysogenum, Penicillium bialowienzense, Penicillium brevicompactum, and Penicillium citreonigrum isolates produced one or more mycotoxins in vitro. P. nordicum also produced ochratoxin A during pilot-scale sausage productions using “worst-case” conditions in the absence of biotic competition. These data provide new knowledge on fermented sausage microbiota and the potential mycotoxin risk during storage.
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Affiliation(s)
- Monika Coton
- Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Univ Brest, Plouzané, France
| | - Franck Deniel
- Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Univ Brest, Plouzané, France
| | - Jérôme Mounier
- Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Univ Brest, Plouzané, France
| | - Rozenn Joubrel
- Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Univ Brest, Plouzané, France
| | - Emeline Robieu
- IFIP French Pork Research Institute, Maisons-Alfort, France
| | - Audrey Pawtowski
- Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Univ Brest, Plouzané, France
| | - Sabine Jeuge
- IFIP French Pork Research Institute, Maisons-Alfort, France
| | - Bernard Taminiau
- Faculté de Médecine Vétérinaire, Laboratoire de Microbiologie des Denrées Alimentaires, Fundamental and Applied Research for Animal and Health (FARAH), Université de Liège, Liège, Belgium
| | - Georges Daube
- Faculté de Médecine Vétérinaire, Laboratoire de Microbiologie des Denrées Alimentaires, Fundamental and Applied Research for Animal and Health (FARAH), Université de Liège, Liège, Belgium
| | - Emmanuel Coton
- Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Univ Brest, Plouzané, France
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Gu K, Ryu D, Lee HJ. Ochratoxin A and its reaction products affected by sugars during heat processing. Food Chem 2021; 348:129038. [PMID: 33508597 DOI: 10.1016/j.foodchem.2021.129038] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 01/02/2021] [Accepted: 01/04/2021] [Indexed: 11/25/2022]
Abstract
Ochratoxin A (OTA) is a nephrotoxin produced by many species in two fungal genera of Aspergillus and Penicillium under virtually all agricultural environments. Hence, OTA occurs frequently in agricultural commodities and their downstream products worldwide. In this study, thermal stability of OTA in the presence of sugars commonly added to food products including glucose, fructose, and sucrose was investigated by analyzing their reaction products with HPLC-FLD and LC-MS/MS. Samples were heated at three different temperatures (100, 125, and 150 °C) in 10-min intervals for up to 60 min in the absence of food matrix. Analysis showed increased OTα and OTα-amide and decreased OTA isomer (14-R-OTA) formation when OTA was heated with sugars. Among the sugars tested, adding fructose resulted in significantly lower OTA levels than glucose, sucrose, or no sugar added control. Addition of fructose also shifted OTA degradation product profile to less toxic OTα-amide, instead of OTA isomer which has similar toxicity to OTA. These results suggest that added sugars influenced the levels of OTA and its degradation products formed during thermal processing, and may provide a means to reduce the toxicity of OTA in food.
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Affiliation(s)
- Kejia Gu
- School of Food Science, Washington State University, PO Box 646376, Pullman, WA 99164-6376, USA
| | - Dojin Ryu
- Department of Animal, Veterinary and Food Sciences, University of Idaho, 875 Perimeter Drive MS 2330, Moscow, ID 83844-2330, USA
| | - Hyun Jung Lee
- Department of Animal, Veterinary and Food Sciences, University of Idaho, 875 Perimeter Drive MS 2330, Moscow, ID 83844-2330, USA.
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Quantitative Proteomic Profiling of Fungal Growth, Development, and Ochratoxin A Production in Aspergillus ochraceus on High- and Low-NaCl Cultures. Toxins (Basel) 2021; 13:toxins13010051. [PMID: 33450861 PMCID: PMC7828334 DOI: 10.3390/toxins13010051] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Revised: 12/28/2020] [Accepted: 12/30/2020] [Indexed: 11/16/2022] Open
Abstract
Dry-cured meat products are worldwide food with high-salt content, and filamentous fungi are beneficial to the maturation process. However, some salt-tolerant strains of Aspergillus and Penicillium produce ochratoxin A (OTA) on these products and thus threaten food safety. In our study, proteomic analysis was performed to reveal the mechanism of adaptability to high-salt environment by Aspergillus ochraceus. Twenty g/L and 70 g/L NaCl substrates were used to provide medium- and high-NaCl content environments, respectively. The NaCl addition could induce fungal growth, but only 20 g/L NaCl addition could induce spore production while 70 g/L repressed it. Proteomics analysis identified 2646 proteins in A. ochraceus fc-1, of which 237 and 251 were differentially expressed with 20 g/L and 70 g/L NaCl addition, respectively. Potential factors affecting fungal growth and development were identified by GO and KEGG analyses of biological process, cellular component, and molecular function terms. The results revealed that ergosterol synthesis pathway was significantly upregulated with 20 g/L and 70 g/L NaCl addition. However, fungal growth and development including OTA production were complex processes associated with many factors including nutrient uptake, cell membrane integrity, cell cycle, energy metabolism, intracellular redox homeostasis, protein synthesis and processing, autophagy, and secondary metabolism. Reactive oxygen species may be an important window to understand the mechanism that medium-salt content was conducive to intracellular signal transduction while high-salt content caused oxidative stress. The findings would help to improve the processes and storage conditions of dry-cured meat products.
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Delgado J, Rondán JJ, Núñez F, Rodríguez A. Influence of an industrial dry-fermented sausage processing on ochratoxin A production by Penicillium nordicum. Int J Food Microbiol 2020; 339:109016. [PMID: 33360159 DOI: 10.1016/j.ijfoodmicro.2020.109016] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 11/14/2020] [Accepted: 11/29/2020] [Indexed: 12/14/2022]
Abstract
Dry-fermented sausages are prone to be colonised by Penicillium nordicum, which is one of the main ochratoxin A (OTA)-producing species. Its ability to produce this mycotoxin on dry-fermented sausages has been reported. However, the influence of the conditions of a traditional processing of a Spanish dry-fermented sausage and the intrinsic physicochemical parameters of this product such as water activity (aw) and pH on OTA production has not been studied yet. Thus, the aim of this study was to evaluate the influence of traditional processing (interaction of relative humidity (RH) x temperature x ripening days) on the evolution of pH and aw during maturation of dry-fermented sausage "salchichón" and its relationship with OTA synthesis by P. nordicum. The expression of otapks and otanps genes, both involved in the biosynthesis of the mycotoxin, was also assessed. For this, 27 raw sausages were inoculated with P. nordicum and ripened for 26 days in a drying chamber (3 days at 5 °C and 84% RH, 17 days at 12 °C and 84% RH, and 6 days at 12 °C and 80% RH). From results, although it seems that the pH slightly influenced on OTA biosynthesis, the aw had a great impact on this mycotoxin production. In fact, the two highest OTA concentrations found coincided with a dramatic rise of the aw value (0.92 aw) by day 18 of incubation when the RH of the drying chamber was still 84% and at the end of the incubation time when the aw decreased noticeably (0.87 aw). The expression of the otapks and otanps genes correlated with the OTA produced by P. nordicum. Results from this work confirm that the traditional processing of Spanish dry-fermented sausages favours itself OTA synthesis by P. nordicum. Our findings may help in informed decision-making in relation to RH/temperature of drying chambers and shortening of the ripening process. This may be then effectively incorporated into the hygienic production system in the framework of HACCP together with other measures including the use of Penicillium nalgiovense as protective culture or the monitoring of otapks gene expression, and aw during the processing of dry-fermented sausages. All these strategies together may put ochratoxigenic Penicillia at a disadvantage and minimise OTA contamination risks in dry-fermented sausages.
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Affiliation(s)
- Josué Delgado
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Cáceres, Spain
| | - Juan J Rondán
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Cáceres, Spain
| | - Félix Núñez
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Cáceres, Spain
| | - Alicia Rodríguez
- Food Quality and Microbiology, University Institute for the Research in Agrifood Resources-INURA, University of Extremadura, Badajoz, Spain.
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15
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Fountain J, Pandey A, Nayak S, Bajaj P, Wang H, Kumar V, Chitikineni A, Abbas H, Scully B, Kemerait R, Pandey M, Guo B, Varshney R. Transcriptional responses of toxigenic and atoxigenic isolates of Aspergillus flavus to oxidative stress in aflatoxin-conducive and non-conducive media. WORLD MYCOTOXIN J 2020. [DOI: 10.3920/wmj2020.2566] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Aflatoxin production by isolates of Aspergillus flavus varies, ranging from highly toxigenic to completely atoxigenic. Several mechanisms have been identified which regulate aflatoxin production including medium carbon source and oxidative stress. In recent studies, aflatoxin production has been implicated in partially ameliorating oxidative stress in A. flavus. To better understand the role of aflatoxin production in oxidative stress responses, a selection of toxigenic and atoxigenic isolates of A. flavus with moderate to high oxidative stress tolerance were exposed to increasing concentrations of H2O2 in both aflatoxin-conducive and non-conducive media. Mycelial mats were collected for global transcriptome sequencing followed by differential expression, functional prediction, and weighted co-expression analyses. Oxidative stress and medium carbon source had a significant effect on the expression of several secondary metabolite gene clusters including those for aflatoxin, aflatrem, aflavarin, cyclopiazonic acid, and kojic acid. Atoxigenic biological control isolates showed less differential expression under stress than other atoxigenic isolates suggesting expression profiles may be useful in screening. Increasing stress also resulted in regulation of SakA/Hog1 and MpkA MAP kinase signalling pathways pointing to their potential roles in regulating oxidative stress responses. Their expression was also influenced by medium carbon source. These results suggest that aflatoxin production along with that of other mycotoxins may occur as part of a concerted coping mechanism for oxidative stress and its effects in the environment. This mechanism is also regulated by availability of simple sugars and glycolytic compounds for their biosynthesis.
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Affiliation(s)
- J.C. Fountain
- USDA-ARS, Crop Protection and Management Research Unit, Tifton, GA 31793, USA
- Department of Plant Pathology, University of Georgia, Tifton, GA 31793, USA
- Department of Biochemistry, Molecular Biology, Entomology, and Plant Pathology, Mississippi State University, Starkville, MS 39762, USA
| | - A.K. Pandey
- Center of Excellence in Genomics & Systems Biology, International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Hyderabad, Telangana 502324, India
| | - S.N. Nayak
- Department of Biotechnology, University of Agricultural Sciences, Dharwad, Karnataka 580005, India
| | - P. Bajaj
- Center of Excellence in Genomics & Systems Biology, International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Hyderabad, Telangana 502324, India
| | - H. Wang
- Department of Plant Pathology, University of Georgia, Tifton, GA 31793, USA
| | - V. Kumar
- Center of Excellence in Genomics & Systems Biology, International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Hyderabad, Telangana 502324, India
| | - A. Chitikineni
- Center of Excellence in Genomics & Systems Biology, International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Hyderabad, Telangana 502324, India
| | - H.K. Abbas
- USDA-ARS, Biological Control of Pests Research Unit, Stoneville, MS, USA
| | - B.T. Scully
- USDA-ARS, National Horticultural Research Laboratory, Fort Pierce, FL, USA
| | - R.C. Kemerait
- Department of Plant Pathology, University of Georgia, Tifton, GA 31793, USA
| | - M.K. Pandey
- Center of Excellence in Genomics & Systems Biology, International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Hyderabad, Telangana 502324, India
| | - B. Guo
- USDA-ARS, Crop Protection and Management Research Unit, Tifton, GA 31793, USA
| | - R.K. Varshney
- Center of Excellence in Genomics & Systems Biology, International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Hyderabad, Telangana 502324, India
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16
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Fountain J, Pandey A, Nayak S, Bajaj P, Wang H, Kumar V, Chitikineni A, Abbas H, Scully B, Kemerait R, Pandey M, Guo B, Varshney R. Transcriptional responses of toxigenic and atoxigenic isolates of Aspergillus flavus to oxidative stress in aflatoxin-conducive and non-conducive media. WORLD MYCOTOXIN J 2020. [DOI: 10.3920/wmj2020.test2566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Aflatoxin production by isolates of Aspergillus flavus varies, ranging from highly toxigenic to completely atoxigenic. Several mechanisms have been identified which regulate aflatoxin production including medium carbon source and oxidative stress. In recent studies, aflatoxin production has been implicated in partially ameliorating oxidative stress in A. flavus. To better understand the role of aflatoxin production in oxidative stress responses, a selection of toxigenic and atoxigenic isolates of A. flavus with moderate to high oxidative stress tolerance were exposed to increasing concentrations of H2O2 in both aflatoxin-conducive and non-conducive media. Mycelial mats were collected for global transcriptome sequencing followed by differential expression, functional prediction, and weighted co-expression analyses. Oxidative stress and medium carbon source had a significant effect on the expression of several secondary metabolite gene clusters including those for aflatoxin, aflatrem, aflavarin, cyclopiazonic acid, and kojic acid. Atoxigenic biological control isolates showed less differential expression under stress than other atoxigenic isolates suggesting expression profiles may be useful in screening. Increasing stress also resulted in regulation of SakA/Hog1 and MpkA MAP kinase signalling pathways pointing to their potential roles in regulating oxidative stress responses. Their expression was also influenced by medium carbon source. These results suggest that aflatoxin production along with that of other mycotoxins may occur as part of a concerted coping mechanism for oxidative stress and its effects in the environment. This mechanism is also regulated by availability of simple sugars and glycolytic compounds for their biosynthesis.
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Affiliation(s)
- J.C. Fountain
- USDA-ARS, Crop Protection and Management Research Unit, Tifton, GA 31793, USA
- Department of Plant Pathology, University of Georgia, Tifton, GA 31793, USA
- Department of Biochemistry, Molecular Biology, Entomology, and Plant Pathology, Mississippi State University, Starkville, MS 39762, USA
| | - A.K. Pandey
- Center of Excellence in Genomics & Systems Biology, International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Hyderabad, Telangana 502324, India
| | - S.N. Nayak
- Department of Biotechnology, University of Agricultural Sciences, Dharwad, Karnataka 580005, India
| | - P. Bajaj
- Center of Excellence in Genomics & Systems Biology, International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Hyderabad, Telangana 502324, India
| | - H. Wang
- Department of Plant Pathology, University of Georgia, Tifton, GA 31793, USA
| | - V. Kumar
- Center of Excellence in Genomics & Systems Biology, International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Hyderabad, Telangana 502324, India
| | - A. Chitikineni
- Center of Excellence in Genomics & Systems Biology, International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Hyderabad, Telangana 502324, India
| | - H.K. Abbas
- USDA-ARS, Biological Control of Pests Research Unit, Stoneville, MS, USA
| | - B.T. Scully
- USDA-ARS, National Horticultural Research Laboratory, Fort Pierce, FL, USA
| | - R.C. Kemerait
- Department of Plant Pathology, University of Georgia, Tifton, GA 31793, USA
| | - M.K. Pandey
- Center of Excellence in Genomics & Systems Biology, International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Hyderabad, Telangana 502324, India
| | - B. Guo
- USDA-ARS, Crop Protection and Management Research Unit, Tifton, GA 31793, USA
| | - R.K. Varshney
- Center of Excellence in Genomics & Systems Biology, International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Hyderabad, Telangana 502324, India
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17
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The Influence of NaCl and Glucose Content on Growth and Ochratoxin A Production by Aspergillus ochraceus, Aspergillus carbonarius and Penicillium nordicum. Toxins (Basel) 2020; 12:toxins12080515. [PMID: 32806492 PMCID: PMC7472267 DOI: 10.3390/toxins12080515] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Revised: 08/01/2020] [Accepted: 08/05/2020] [Indexed: 01/08/2023] Open
Abstract
Ochratoxin A (OTA) is a nephrotoxic mycotoxin, which deserves particular attention for its widespread contamination of a variety of food and feed. Aspergillus ochraceus, Aspergillus carbonarius, and Penicillium nordicum are an important source of OTA in three different kinds of food commodities, including cereals, grape and dried fruit products, and dry-cured meat products. Deeper knowledge of OTA production and mycelium growth related to the high-sugar or NaCl-rich environments was gained in this manuscript. A. ochraceus and P. nordicum were likely to have greater growth rates in medium supplied with certain concentrations of NaCl (0–80 g/L), and the colony diameter was the largest at the salt content of 40 g/L. P. nordicum was more suitable to grow in NaCl-riched medium, the OTA production was increased to 316 ppb from 77 ppb when 20 g/L NaCl was added. The capability of OTA production was inhibited when salt content was 40 g/L and 60 g/L in A. ochraceus and P. nordicum, respectively. As the glucose content increased to 250 g/L, the capacity of mycelium growth and sporulation was increased significantly in A. ochraceus and A. carbonarius. A. carbonarius was more suitable to grow in high-sugar grape products. OTA production was significantly promoted with an added 100 g/L glucose in A. carbonarius. OTA production was inhibited when glucose content was 150 g/L and in 200 g/L in A. ochraceus and A. carbonarius, respectively. NaCl and glucose have an effect on fungal growth and OTA production, and the activation of biosynthetic genes of OtaA. These results would allow designing new strategies to prevent OTA accumulation on sugar or NaCl-riched foodstuffs and achieve the objective to manufacture cereals, dried vine fruits and dry-cured ham, free of OTA.
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18
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Álvarez M, Rodríguez A, Núñez F, Silva A, Andrade MJ. In vitro antifungal effects of spices on ochratoxin A production and related gene expression in Penicillium nordicum on a dry-cured fermented sausage medium. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107222] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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19
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Wang G, Zhang H, Wang Y, Liu F, Li E, Ma J, Yang B, Zhang C, Li L, Liu Y. Requirement of LaeA, VeA, and VelB on Asexual Development, Ochratoxin A Biosynthesis, and Fungal Virulence in Aspergillus ochraceus. Front Microbiol 2019; 10:2759. [PMID: 31849898 PMCID: PMC6892948 DOI: 10.3389/fmicb.2019.02759] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2019] [Accepted: 11/12/2019] [Indexed: 12/26/2022] Open
Abstract
Aspergillus ochraceus is reported to be the major contributor of ochratoxin A (OTA), classified as one of the possible human carcinogen (group 2B) by the International Agency for Research on Cancer. The heterotrimeric velvet complex proteins, LaeA/VeA/VelB, have been most studied in fungi to clarify the relation between light-dependent morphology and secondary metabolism. To explore possible genetic targets to control OTA contamination, we have identified laeA, veA, and velB in A. ochraceus. The loss of laeA, veA, and velB yielded mutants with differences in vegetative growth and conidial production. Especially, ΔlaeA almost lost the ability to generate conidiaphore under dark condition. The deletion of laeA, veA, and velB drastically reduced the production of OTA. The wild-type A. ochraceus produced about 1 and 7 μg/cm2 OTA under light and dark conditions on media, whereas the three gene deletion mutants produced less than 20 ng/cm2 OTA, which was correlated with a down regulation of OTA biosynthetic genes. Pathogenicity studies of ΔlaeA, ΔveA, and ΔvelB showed their reduction in disease severity in pears. Furthermore, 66.1% of the backbone genes in secondary metabolite gene cluster were significantly regulated, among which 81.6% were downregulated. Taking together, these results revealed that velvet complex proteins played crucial roles in asexual development, secondary metabolism, and fungal virulence in A. ochraceus.
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Affiliation(s)
- Gang Wang
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Haiyong Zhang
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yulong Wang
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Fei Liu
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Erfeng Li
- Horticulture and Landscape College, Tianjin Agricultural University, Tianjin, China
| | - Junning Ma
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Bolei Yang
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Chenxi Zhang
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Li Li
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yang Liu
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
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20
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Álvarez M, Rodríguez A, Peromingo B, Núñez F, Rodríguez M. Enterococcus faecium: a promising protective culture to control growth of ochratoxigenic moulds and mycotoxin production in dry-fermented sausages. Mycotoxin Res 2019; 36:137-145. [PMID: 31712978 DOI: 10.1007/s12550-019-00376-6] [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: 05/24/2019] [Revised: 09/21/2019] [Accepted: 10/10/2019] [Indexed: 01/06/2023]
Abstract
Moulds positively contribute to the development of typical characteristic flavour and aroma of dry-fermented sausages. However, some mould species, such as Penicillium nordicum and Penicillium verrucosum, may contaminate this product with ochratoxin A (OTA). For this reason, the control of toxigenic moulds is needed. Strategies based on the use of antifungal microorganisms present in the native microbial population in the dry-fermented sausage processing could be a promising strategy. The aim of this work was to study the effect of Enterococcus faecium strains on P. nordicum and P. verrucosum growth and OTA production in a dry-fermented sausage-based medium at conditions of temperature and water activity similar to those occurring during the ripening of these meat products. Six strains were screened to evaluate their growth capacity and antifungal activity against P. nordicum and P. verrucosum at three fixed temperatures related to the sausage ripening. The two E. faecium strains that decreased growth of both species were chosen to further evaluate their effect on growth of P. verrucosum and P. nordicum and their mycotoxin production under conditions simulating the dry-fermented sausage ripening. The presence of E. faecium SE920 significantly reduced OTA production of P. nordicum although it did not affect P. verrucosum. E. faecium SE920, isolated from dry-fermented sausages, could be a good candidate to reduce OTA production by P. nordicum in dry-fermented sausages.
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Affiliation(s)
- Micaela Álvarez
- Food Hygiene and Safety, Meat and Meat Products Research Institute. Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n, 10003, Cáceres, Spain
| | - Alicia Rodríguez
- Food Hygiene and Safety, Meat and Meat Products Research Institute. Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n, 10003, Cáceres, Spain
| | - Belén Peromingo
- Food Hygiene and Safety, Meat and Meat Products Research Institute. Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n, 10003, Cáceres, Spain
| | - Félix Núñez
- Food Hygiene and Safety, Meat and Meat Products Research Institute. Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n, 10003, Cáceres, Spain
| | - Mar Rodríguez
- Food Hygiene and Safety, Meat and Meat Products Research Institute. Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n, 10003, Cáceres, Spain.
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21
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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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22
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Nora NS, Feltrin ACP, Sibaja KVM, Furlong EB, Garda-Buffon J. Ochratoxin A reduction by peroxidase in a model system and grape juice. Braz J Microbiol 2019; 50:1075-1082. [PMID: 31338707 DOI: 10.1007/s42770-019-00112-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2018] [Accepted: 10/29/2018] [Indexed: 02/02/2023] Open
Abstract
This study aimed at evaluating the potential of the peroxidase (PO) enzyme to reduce ochratoxin A (OTA) levels and its application to grape juice. Both commercial PO and PO extracted from rice bran were evaluated, respectively, regarding their activity towards OTA in a model system. The affinity between PO and OTA was verified by the Michaelis-Menton constant and the maximum velocity parameters, resulting in 0.27 μM and 0.015 μM min-1 for the commercial enzyme, and 6.5 μM and 0.031 μM min-1 for PO extracted from rice bran, respectively. The lowest residual OTA levels occurred when 0.063 U mL-1 of the enzyme was applied. Under these conditions, the OTA reduction was 41% in 5 h for the commercial enzyme, and 59% in 24 h, for PO extracted from rice bran. When the extracted PO, with the activity of 0.063 U mL-1, was applied to whole grape juice, the OTA levels decreased to 17%, at 24 h. The capacity shown by PO for reducing OTA levels was confirmed in whole white grape juice, as a model system. This study may assist the wine industry to offer healthier products and add value to rice bran. Graphical abstract.
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Affiliation(s)
- Náthali Saião Nora
- Escola de Química e Alimentos, Laboratório de Micotoxinas e Ciência de Alimentos, Universidade Federal de Rio Grande, Rio Grande, RS, Brazil
| | - Ana Carla Penteado Feltrin
- Escola de Química e Alimentos, Laboratório de Micotoxinas e Ciência de Alimentos, Universidade Federal de Rio Grande, Rio Grande, RS, Brazil
| | - Karen Vanessa Marimón Sibaja
- Escola de Química e Alimentos, Laboratório de Micotoxinas e Ciência de Alimentos, Universidade Federal de Rio Grande, Rio Grande, RS, Brazil
| | - Eliana Badiale Furlong
- Escola de Química e Alimentos, Laboratório de Micotoxinas e Ciência de Alimentos, Universidade Federal de Rio Grande, Rio Grande, RS, Brazil
| | - Jaqueline Garda-Buffon
- Escola de Química e Alimentos, Laboratório de Micotoxinas e Ciência de Alimentos, Universidade Federal de Rio Grande, Rio Grande, RS, Brazil.
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Andrade MJ, Peromingo B, Rodríguez M, Rodríguez A. Effect of cured meat product ingredients on the Penicillium verrucosum growth and ochratoxin A production. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.09.014] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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24
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Sánchez-Montero L, Córdoba JJ, Peromingo B, Álvarez M, Núñez F. Effects of environmental conditions and substrate on growth and ochratoxin A production by Penicillium verrucosum and Penicillium nordicum: Relative risk assessment of OTA in dry-cured meat products. Food Res Int 2018; 121:604-611. [PMID: 31108787 DOI: 10.1016/j.foodres.2018.12.025] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2018] [Revised: 10/21/2018] [Accepted: 12/20/2018] [Indexed: 02/03/2023]
Abstract
Ecological conditions during ripening of dry-cured meat products favour the growth of an uncontrolled mould population that could suppose a risk of ochratoxin A (OTA) production. In this work the influence of water activity (aw), temperature and substrate composition on fungal growth and OTA production by Penicillium nordicum and Penicillium verrucosum isolated from dry-cured meat products have been studied. In addition, the relative risk of OTA presence on dry-cured meat products has been evaluated using the Risk Ranger software. Fungal growth was observed in the range of 0.99-0.90 aw and 15-25 °C being mainly temperature-dependent. P. nordicum and P. verrucosum were able to produce OTA in every substrate in these ranges of aw and temperature. The production of OTA by P. verrucosum was mainly influenced by temperature and media composition. However, P. nordicum it is affected mainly by substrate or temperature depending on the strain studied. Both species produce a large amount of OTA on dry-cured ham and on dry-cured fermented sausage "salchichón" in environmental conditions usually found throughout the ripening of these products. The Risk Ranger software reveals that the relative risk of OTA on dry-cured meat products is 75%. Thus, control measures during dry-cured meat products processing to prevent OTA risk should be established.
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Affiliation(s)
- Lourdes Sánchez-Montero
- Faculty of Veterinary Science, Food Hygiene and Safety, Meat and Meat Products Research Institute, University of Extremadura, Avda. de la Universidad, s/n, Cáceres 10003, Spain
| | - Juan J Córdoba
- Faculty of Veterinary Science, Food Hygiene and Safety, Meat and Meat Products Research Institute, University of Extremadura, Avda. de la Universidad, s/n, Cáceres 10003, Spain
| | - Belén Peromingo
- Faculty of Veterinary Science, Food Hygiene and Safety, Meat and Meat Products Research Institute, University of Extremadura, Avda. de la Universidad, s/n, Cáceres 10003, Spain
| | - Micaela Álvarez
- Faculty of Veterinary Science, Food Hygiene and Safety, Meat and Meat Products Research Institute, University of Extremadura, Avda. de la Universidad, s/n, Cáceres 10003, Spain
| | - Félix Núñez
- Faculty of Veterinary Science, Food Hygiene and Safety, Meat and Meat Products Research Institute, University of Extremadura, Avda. de la Universidad, s/n, Cáceres 10003, Spain.
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25
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Fodil S, Delgado J, Varvaro L, Yaseen T, Rodríguez A. Effect of potassium sorbate (E-202) and the antifungal PgAFP protein on Aspergillus carbonarius growth and ochratoxin A production in raisin simulating media. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:5785-5794. [PMID: 29756353 DOI: 10.1002/jsfa.9128] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/14/2018] [Revised: 05/04/2018] [Accepted: 05/07/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Ochratoxin A (OTA) is a mycotoxin produced by several species of Aspergillus and Penicillium fungi. The presence of OTA in raisins is mainly related to black Aspergillus spp. contamination. This toxin poses risks to human and animal health due to its high toxicity and carcinogenicity. New strategies to avoid the risk associated with OTA are therefore necessary. RESULTS A comparison was made between the effects of the antifungal protein PgAFP and potassium sorbate (E-202) on the growth of Aspergillus carbonarius, biosynthetic- and stress-related gene expression and its OTA production at two water activity (aw ) levels, 0.95 and 0.93 aw . The results showed that PgAFP successfully controlled OTA production, whereas E-202, despite being able to reduce Aspergillus carbonarius growth, caused a significant increase in OTA production by the fungus. CONCLUSION PgAFP protein, a biological compound with an antifungal activity, is safer to use than E-202 and may be proposed as a food preservative and a useful strategy to control ochratoxigenic A. carbonarius in raisins. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Sihem Fodil
- Agronomic Mediterranean Institute of Bari (CIHEAM IAM Bari), Valenzano, Italy
- Dipartimento di Scienze Agrarie e Forestale (DAFNE), Universitá degli Studi della Tuscia di Viterbo, Viterbo, Italy
| | - Josué Delgado
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Cáceres, Spain
- UGC Corazón. Hospital Clínico Universitario Virgen de la Victoria, Instituto de Investigación Biomédica de Málaga (IBIMA), CIBERCV, Universidad de Málaga (UMA), Málaga, Spain
| | - Leonardo Varvaro
- Dipartimento di Scienze Agrarie e Forestale (DAFNE), Universitá degli Studi della Tuscia di Viterbo, Viterbo, Italy
| | - Thaer Yaseen
- Agronomic Mediterranean Institute of Bari (CIHEAM IAM Bari), Valenzano, Italy
| | - Alicia Rodríguez
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Cáceres, Spain
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26
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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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27
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Qiu JB, Yu MZ, Yin Q, Xu JH, Shi JR. Molecular Characterization, Fitness, and Mycotoxin Production of Fusarium asiaticum Strains Resistant to Fludioxonil. PLANT DISEASE 2018; 102:1759-1765. [PMID: 30125190 DOI: 10.1094/pdis-11-17-1772-re] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Fludioxonil is used in seedborne disease management of various fungal pathogens, including Fusarium asiaticum, the predominant causal agent of Fusarium head blight in China. In this study, we screened resistant strains from a large number of F. asiaticum strains collected from 2012 to 2016 and found that 4 of 1,000 field strains were highly resistant to fludioxonil. The 50% effective concentration values of the resistant strains and induced mutants ranged from 80 to >400 μg/ml. Compared with field-sensitive strains, all field-collected and laboratory-induced resistant strains exhibited fitness defects in traits including mycelial growth, conidial production, pathogenicity, and sensitivity to osmotic conditions. In the presence of fludioxonil, significantly higher glycerol accumulation was found in sensitive strains but not in resistant individuals. The fludioxonil-resistant strains produced lower amounts of glycerol in liquid culture and lower amounts of trichothecene mycotoxins in rice culture and inoculated wheat spikelets than the fludioxonil-sensitive strains. Sequence analyses of the key genes of the two-component histidine kinase signaling pathway showed various amino acid substitutions in the Os1, Os4, and Os5 genes between field-sensitive and resistant strains or mutants. The results of this study suggest a potential risk of fludioxonil resistance development and a possible influence of resistance mutations on fitness parameters and toxin production in F. asiaticum.
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Affiliation(s)
- J B Qiu
- Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences; Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base; Key Laboratory of Control Technology and Standard for Agro-Product Quality and Safety, Ministry of Agriculture; Key Laboratory of Agro-Product Safety Risk Evaluation, Ministry of Agriculture; Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, 210014, China
| | - M Z Yu
- Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences; Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base; Key Laboratory of Control Technology and Standard for Agro-Product Quality and Safety, Ministry of Agriculture; Key Laboratory of Agro-Product Safety Risk Evaluation, Ministry of Agriculture; Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, 210014, China
| | - Q Yin
- Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing Botanical Garden Mem, Sun Yat-sen, Nanjing, 210014, China
| | - J H Xu
- Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences; Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base; Key Laboratory of Control Technology and Standard for Agro-Product Quality and Safety, Ministry of Agriculture; Key Laboratory of Agro-Product Safety Risk Evaluation, Ministry of Agriculture; Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, 210014, China
| | - J R Shi
- Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences; Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base; Key Laboratory of Control Technology and Standard for Agro-Product Quality and Safety, Ministry of Agriculture; Key Laboratory of Agro-Product Safety Risk Evaluation, Ministry of Agriculture; Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, 210014, China
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28
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Effects of combined treatment with ochratoxin A and citrinin on oxidative damage in kidneys and liver of rats. Toxicon 2018. [DOI: 10.1016/j.toxicon.2018.03.002] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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29
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Influence of ochratoxin A on adaptation of Penicillium nordicum on a NaCl-rich dry-cured ham-based medium. Int J Food Microbiol 2018; 272:22-28. [DOI: 10.1016/j.ijfoodmicro.2018.02.020] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2017] [Revised: 01/17/2018] [Accepted: 02/17/2018] [Indexed: 11/20/2022]
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30
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Gene Expression Analysis as a Method to Predict OTA Accumulation in Dry-Cured Meat Products. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1231-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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31
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da Cruz Cabral L, Delgado J, Andrade MJ, Rodríguez M, Rodríguez A. Detection of changes in mould cell wall stress-related gene expression by a novel reverse transcription real-time PCR method. Int J Food Microbiol 2018; 275:17-23. [PMID: 29604490 DOI: 10.1016/j.ijfoodmicro.2018.03.020] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2017] [Revised: 03/12/2018] [Accepted: 03/23/2018] [Indexed: 11/19/2022]
Abstract
The cell wall integrity (CWI) pathway is activated in response to cell wall stresses due to different food-related environments. Rho1 is one of the main regulators within such pathway. The objective of this work was to design an easy-to-use RT-qPCR technique for the evaluation of the Rho1 gene expression useful to measure responses to the presence of cell wall stressors such as the antifungal protein PgAFP. Two primer pairs were designed from published conserved regions. Their specificity initially was determined by in silico analysis for several fungal species. After optimising the qPCR, the primer pair Rho1-F1/R2 was selected due to the lowest Cq values obtained and its specificity. The qPCR method showed efficiencies between 97.5% and 100.5%. Applicability of the designed qPCR method was evaluated in the presence of the stressor PgAFP. The PgAFP-resistant Penicillium polonicum and the PgAFP-sensitive Aspergillus flavus showed Rho1 gene over- and under- expression, respectively, indicating that the CWI pathway is activated in the former species but not activated in the latter one in response to the stress caused by PgAFP. This novel qPCR methodology able to detect changes in CWI-related gene expression in filamentous fungi will be useful in future studies to evaluate physiological mould responses to different food environmental challenges.
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Affiliation(s)
- Lucía da Cruz Cabral
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n, 10003 Cáceres, Spain
| | - Josué Delgado
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n, 10003 Cáceres, Spain
| | - María J Andrade
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n, 10003 Cáceres, Spain
| | - Mar Rodríguez
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n, 10003 Cáceres, Spain
| | - Alicia Rodríguez
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n, 10003 Cáceres, Spain.
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Potential of yeasts isolated from dry-cured ham to control ochratoxin A production in meat models. Int J Food Microbiol 2018; 268:73-80. [DOI: 10.1016/j.ijfoodmicro.2018.01.006] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2017] [Revised: 12/22/2017] [Accepted: 01/05/2018] [Indexed: 01/05/2023]
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33
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Geisen R, Touhami N, Schmidt-Heydt M. Mycotoxins as adaptation factors to food related environments. Curr Opin Food Sci 2017. [DOI: 10.1016/j.cofs.2017.07.006] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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34
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Influence of Environmental Factors on the Production of Penitrems A-F by Penicillium crustosum. Toxins (Basel) 2017; 9:toxins9070210. [PMID: 28671569 PMCID: PMC5535157 DOI: 10.3390/toxins9070210] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2017] [Revised: 06/15/2017] [Accepted: 06/29/2017] [Indexed: 11/17/2022] Open
Abstract
Filamentous fungi produce a multitude of secondary metabolites, some of them known as mycotoxins, which are toxic to vertebrates and other animal groups in low concentrations. Among them, penitrems, which belong to the group of indole-diterpene mycotoxins, are synthesized by Penicillium and Aspergillus genera and exhibit potent tremorgenic effects. This is the first complex study of the penitrems A-F production under the influence of different abiotic factors, e.g., media, incubation time, temperature, pH, light, water activity, and carbon and nitrogen source as well as oxidative and salt stress. For this purpose, penitrems A-F were isolated from Penicillium crustosum cultures and used as analytical standards. Among the carbon sources, glucose supplemented to the media at the concentration of 50 g/L, showed the strongest inducing effect on the biosynthesis of penitrems. Among nitrogen sources, glutamate was found to be the most favorable supplement, significantly increasing production of these secondary metabolites. CuSO4-promoted oxidative stress was also shown to remarkably stimulate biosynthesis of all penitrems. In contrast, the salt stress, caused by the elevated concentrations of NaCl, showed an inhibitory effect on the penitrem biosynthesis. Finally, cheese model medium elicited exceptionally high production of all members of the penitrems family. Obtained results give insides into the biosynthesis of toxicologically relevant penitrems A-F under different environmental factors and can be utilized to prevent food contamination.
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Abstract
Penicillium are very diverse and cosmopolite fungi, about 350 species are recognized within this genus. It is subdivided in four subgenera Aspergilloides, Penicillium, Furcatum, and Biverticillium; recently the first three has been included in Penicillium genus, and Biverticillium under Talaromyces. They occur worldwide and play important roles as decomposers of organic materials, cause destructive rots in the food industry where produces a wide range of mycotoxins; they are considered enzyme factories, and common indoor air irritants. In terms of human health are rarely associated as human pathogen because they hardly growth at 37°, while the main risk is related to ingestion of food contaminated by mycotoxins produced by several species of Penicillium. Various mycotoxins can occur in foods and feeds contaminated by Penicillium species, the most important are ochratoxin A and patulin; for which regulation are imposed in a number of countries, and at a less extent cyclopiazonic acid. In this chapter we summarize the main aspect of the morphology, ecology and toxigenicity of Penicillium foodborne mycotoxigenic species which belong mainly in subgenus Penicillium sections Brevicompacta, Chrysogena, Fasciculata, Penicillium, and Roquefortorum.
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Affiliation(s)
- Giancarlo Perrone
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Amendola 122/O, Bari, 70126, Italy.
| | - Antonia Susca
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Amendola 122/O, Bari, 70126, Italy
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37
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Ochratoxin A Control in Meat Derivatives: Intraspecific Biocompetition between Penicillium nordicumStrains. J FOOD QUALITY 2017. [DOI: 10.1155/2017/8370106] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
APenicillium nordicumstrain previously assessed for its atoxigenicity was tested against a toxigenic strain of the same species on salami, in order to assess its effectiveness as a biocontrol agent for OTA containment. Sixtysalamiwere inoculated with different combinations ofP. nordicumOTA−/OTA+ suspensions and ripened under controlled thermohygrometric conditions. After 7, 18, 29, and 40 days, both fungal counts and chemical analyses were carried out on casings. OTA was never found insalamiused as a control, while it was occasionally detected in traces (0.08–0.76 μg/kg) insalamiinoculated with the atoxigenicP. nordicumstrain. It was otherwise detected at levels varying from 2.84 to 15.85 μg/kg in coinoculated salami and from 48.66 to 177.79 μg/kg insalamiinoculated with the toxigenicP. nordicumstrain. OTA levels detected when coinoculation occurred were 91.1%, 85.8%, and 94.2% lower than those found in samples inoculated with the toxigenic strain, respectively, after 18, 29, and 40 ripening days. Biocontrol approach using intraspecific competition proved very effective in reducing both settlement of toxigenic strains and OTA contamination and could be therefore considered an interesting strategy to avoid OTA contamination in moulded meats, if used in association with fungal commercial starters.
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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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Kojima R, Arai T, Matsufuji H, Kasumi T, Watanabe T, Ogihara J. The relationship between the violet pigment PP-V production and intracellular ammonium level in Penicillium purpurogenum. AMB Express 2016; 6:43. [PMID: 27368914 PMCID: PMC4930434 DOI: 10.1186/s13568-016-0215-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2016] [Accepted: 06/24/2016] [Indexed: 01/01/2023] Open
Abstract
Penicillium purpurogenum is the fungus that produces an azaphilone pigment. However, details about the pigment biosynthesis pathway are unknown. The violet pigment PP-V is the one of the main pigments biosynthesized by this fungus. This pigment contains an amino group in a pyran ring as its core structure. We focused on this pigment and examined the relationship between intracellular ammonium concentration and pigment production using glutamine as a nitrogen source. The intracellular ammonium level decreased about 1.5-fold in conditions favoring PP-V production. Moreover, P. purpurogenum was transferred to medium in which it commonly produces the related pigment PP-O after cultivating it in the presence or absence of glutamine to investigate whether this fungus biosynthesizes PP-V using surplus ammonium in cells. Only mycelia cultured in medium containing 10 mM glutamine produced the violet pigment, and simultaneously intracellular ammonium levels decreased under this condition. From comparisons of the amount of PP-V that was secreted with quantity of surplus intracellular ammonium, it is suggested that P. purpurogenum maintains ammonium homeostasis by excreting waste ammonium as PP-V.
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40
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Different Toxicity Mechanisms for Citrinin and Ochratoxin A Revealed by Transcriptomic Analysis in Yeast. Toxins (Basel) 2016; 8:toxins8100273. [PMID: 27669300 PMCID: PMC5086634 DOI: 10.3390/toxins8100273] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2016] [Revised: 09/13/2016] [Accepted: 09/17/2016] [Indexed: 11/30/2022] Open
Abstract
Citrinin (CIT) and ochratoxin A (OTA) are important mycotoxins, which frequently co-contaminate foodstuff. In order to assess the toxicologic threat posed by the two mycotoxins separately or in combination, their biological effects were studied here using genomic transcription profiling and specific live cell gene expression reporters in yeast cells. Both CIT and OTA cause highly transient transcriptional activation of different stress genes, which is greatly enhanced by the disruption of the multidrug exporter Pdr5. Therefore, we performed genome-wide transcription profiling experiments with the pdr5 mutant in response to acute CIT, OTA, or combined CIT/OTA exposure. We found that CIT and OTA activate divergent and largely nonoverlapping gene sets in yeast. CIT mainly caused the rapid induction of antioxidant and drug extrusion-related gene functions, while OTA mainly deregulated developmental genes related with yeast sporulation and sexual reproduction, having only a minor effect on the antioxidant response. The simultaneous exposure to CIT and OTA gave rise to a genomic response, which combined the specific features of the separated mycotoxin treatments. The application of stress-specific mutants and reporter gene fusions further confirmed that both mycotoxins have divergent biological effects in cells. Our results indicate that CIT exposure causes a strong oxidative stress, which triggers a massive transcriptional antioxidant and drug extrusion response, while OTA mainly deregulates developmental genes and only marginally induces the antioxidant defense.
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Peromingo B, Rodríguez A, Bernáldez V, Delgado J, Rodríguez M. Effect of temperature and water activity on growth and aflatoxin production by Aspergillus flavus and Aspergillus parasiticus on cured meat model systems. Meat Sci 2016; 122:76-83. [PMID: 27498402 DOI: 10.1016/j.meatsci.2016.07.024] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2016] [Revised: 06/22/2016] [Accepted: 07/29/2016] [Indexed: 12/25/2022]
Abstract
Dry-cured hams may be colonised by aflatoxin-producing Aspergillus flavus and Aspergillus parasiticus during the ripening process. The objective of this study was to evaluate the interaction between non-ionic water stress and temperatures may have on lag phases prior to growth, growth rates and aflatoxin production by two strains of each A. parasiticus and A. flavus on meat matrices over a period of 12days. Results showed that A. flavus CBS 573.65 had shorter lag phases than A. parasiticus CECT 2688, however the growth rates were quite similar. For both species, no growth occurred at 10°C and all aw tested and optimum growth happened at 25°C and 0.95 aw. Similar aflatoxin B1 production profiles between both species were found, however A. flavus produced much higher concentration of such toxin than A. parasiticus. Both species produced aflatoxins when the temperature and the aw were ≥15°C and ≥0.90.
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Affiliation(s)
- Belén Peromingo
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n. 10003 Cáceres, Spain
| | - Alicia Rodríguez
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n. 10003 Cáceres, Spain
| | - Victoria Bernáldez
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n. 10003 Cáceres, Spain
| | - Josué Delgado
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n. 10003 Cáceres, Spain
| | - Mar Rodríguez
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n. 10003 Cáceres, Spain.
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Study of gene expression and OTA production by Penicillium nordicum during a small-scale seasoning process of salami. Int J Food Microbiol 2016; 227:51-5. [DOI: 10.1016/j.ijfoodmicro.2016.03.028] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2015] [Revised: 03/18/2016] [Accepted: 03/25/2016] [Indexed: 11/19/2022]
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43
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Wang Y, Wang L, Liu F, Wang Q, Selvaraj JN, Xing F, Zhao Y, Liu Y. Ochratoxin A Producing Fungi, Biosynthetic Pathway and Regulatory Mechanisms. Toxins (Basel) 2016; 8:E83. [PMID: 27007394 PMCID: PMC4810228 DOI: 10.3390/toxins8030083] [Citation(s) in RCA: 92] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2016] [Revised: 02/28/2016] [Accepted: 03/14/2016] [Indexed: 11/16/2022] Open
Abstract
Ochratoxin A (OTA), mainly produced by Aspergillus and Penicillum species, is one of the most important mycotoxin contaminants in agricultural products. It is detrimental to human health because of its nephrotoxicity, hepatotoxicity, carcinogenicity, teratogenicity, and immunosuppression. OTA structurally consists of adihydrocoumarin moiety linked with l-phenylalanine via an amide bond. OTA biosynthesis has been putatively hypothesized, although several contradictions exist on some processes of the biosynthetic pathway. We discuss recent information on molecular studies of OTA biosynthesis despite insufficient genetic background in detail. Accordingly, genetic regulation has also been explored with regard to the interaction between the regulators and the environmental factors. In this review, we focus on three aspects of OTA: OTA-producing strains, OTA biosynthetic pathway and the regulation mechanisms of OTA production. This can pave the way to assist in protecting food and feed from OTA contamination by understanding OTA biosynthetic pathway and regulatory mechanisms.
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Affiliation(s)
- Yan Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, 1 Nongda South Road, Xibeiwang Town, Haidian District, Beijing 100193, China.
- Key Laboratory of Agro-products Processing, Ministry of Agriculture, 1 Nongda South Road, Xibeiwang Town, Haidian District, Beijing 100193, China.
| | - Liuqing Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, 1 Nongda South Road, Xibeiwang Town, Haidian District, Beijing 100193, China.
| | - Fei Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, 1 Nongda South Road, Xibeiwang Town, Haidian District, Beijing 100193, China.
| | - Qi Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, 1 Nongda South Road, Xibeiwang Town, Haidian District, Beijing 100193, China.
| | - Jonathan Nimal Selvaraj
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, 1 Nongda South Road, Xibeiwang Town, Haidian District, Beijing 100193, China.
| | - Fuguo Xing
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, 1 Nongda South Road, Xibeiwang Town, Haidian District, Beijing 100193, China.
- Key Laboratory of Agro-products Processing, Ministry of Agriculture, 1 Nongda South Road, Xibeiwang Town, Haidian District, Beijing 100193, China.
| | - Yueju Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, 1 Nongda South Road, Xibeiwang Town, Haidian District, Beijing 100193, China.
- Key Laboratory of Agro-products Processing, Ministry of Agriculture, 1 Nongda South Road, Xibeiwang Town, Haidian District, Beijing 100193, China.
| | - Yang Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, 1 Nongda South Road, Xibeiwang Town, Haidian District, Beijing 100193, China.
- Key Laboratory of Agro-products Processing, Ministry of Agriculture, 1 Nongda South Road, Xibeiwang Town, Haidian District, Beijing 100193, China.
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Kotzybik K, Gräf V, Kugler L, Stoll DA, Greiner R, Geisen R, Schmidt-Heydt M. Influence of Different Nanomaterials on Growth and Mycotoxin Production of Penicillium verrucosum. PLoS One 2016; 11:e0150855. [PMID: 26974550 PMCID: PMC4790900 DOI: 10.1371/journal.pone.0150855] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2015] [Accepted: 02/19/2016] [Indexed: 01/17/2023] Open
Abstract
Nanoparticles are ubiquitous in the environment. They originate from anthropogenic or natural sources or they are intentionally produced for different purposes. There exist manifold applications of nanoparticles in modern life leading unavoidably to a confrontation and interaction between nanomaterial and living organisms. Based on their wide distribution tending to increase steadily, the influence of particles based on silica and silver, exhibiting nominal sizes between 0.65 nm and 200 nm, on the physiology of the mycotoxigenic filamentous fungus Penicillium verrucosum was analyzed. The applied concentration and time-point, the size and the chemical composition of the particles was shown to have a strong influence on growth and mycotoxin biosynthesis. On microscopic scale it could be shown that silver nanoparticles attach to the mycelial surface. Moreover, silver nanoparticles with 0.65 nm and 5 nm in size were shown to internalize within the cell, form agglomerates in the cytoplasm and associate to cell organelles.
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Affiliation(s)
- Kathrin Kotzybik
- Department of Safety and Quality of Fruits and Vegetables, Federal Research Institute of Nutrition and Food, Max Rubner-Institut, Karlsruhe, Germany
| | - Volker Gräf
- Department of Food Technology and Bioprocess Engineering, Federal Research Institute of Nutrition and Food, Max Rubner-Institut, Karlsruhe, Germany
| | - Lena Kugler
- Department of Safety and Quality of Fruits and Vegetables, Federal Research Institute of Nutrition and Food, Max Rubner-Institut, Karlsruhe, Germany
| | - Dominic A. Stoll
- Department of Safety and Quality of Fruits and Vegetables, Federal Research Institute of Nutrition and Food, Max Rubner-Institut, Karlsruhe, Germany
| | - Ralf Greiner
- Department of Food Technology and Bioprocess Engineering, Federal Research Institute of Nutrition and Food, Max Rubner-Institut, Karlsruhe, Germany
| | - Rolf Geisen
- Department of Safety and Quality of Fruits and Vegetables, Federal Research Institute of Nutrition and Food, Max Rubner-Institut, Karlsruhe, Germany
| | - Markus Schmidt-Heydt
- Department of Safety and Quality of Fruits and Vegetables, Federal Research Institute of Nutrition and Food, Max Rubner-Institut, Karlsruhe, Germany
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Fanelli F, Geisen R, Schmidt-Heydt M, Logrieco A, Mulè G. Light regulation of mycotoxin biosynthesis: new perspectives for food safety. WORLD MYCOTOXIN J 2016. [DOI: 10.3920/wmj2014.1860] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
Mycotoxins are secondary metabolites produced by toxigenic fungi contaminating foods and feeds in pre-, post-harvest and processing, and represent a great concern worldwide, both for the economic implications and for the health of the consumers. Many environmental conditions are involved in the regulation of mycotoxin biosynthesis. Among these, light represents one of the most important signals for fungi, influencing several physiological responses such as pigmentation, sexual development and asexual conidiation, primary and secondary metabolism, including mycotoxin biosynthesis. In this review we summarise some recent findings on the effect of specific light wavelength and intensity on mycotoxin biosynthesis in the main toxigenic fungal genera. We describe the molecular mechanism underlying light perception and its involvement in the regulation of secondary metabolism, focusing on VeA, global regulator in Aspergillus nidulans, and the White-Collar proteins, key components of light response in Neurospora crassa. Light of specific wavelength and intensity exerts different effects both on growth and on toxin production depending on the fungal genus. In Penicillium spp. red (627 nm) and blue wavelengths (455-470 nm) reduce ochratoxin A (OTA) biosynthesis by modulating the level of expression of the ochratoxin polyketide synthase. Furthermore a mutual regulation between citrinin and OTA production is reported in Penicillium toxigenic species. In Aspergillus spp. the effect of light treatment is strongly dependent on the species and culture conditions. Royal blue wavelength (455 nm) of high intensity (1,700 Lux) is capable of completely inhibit fungal growth and OTA production in Aspergillus stenyii and Penicillum verrucosum. In Fusarium spp. the effect of light exposure is less effective; mycotoxin-producing species, such as Fusarium verticillioides and Fusarium proliferatum, grow better under light conditions, and fumonisin production increased. This review provides a comprehensive picture on light regulation of mycotoxin biosynthesis and discusses possible new applications of this resource in food safety.
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Affiliation(s)
- F. Fanelli
- Institute of Sciences of Food Production, CNR, via Amendola 122/0, 70126 Bari, Italy
| | - R. Geisen
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Haid-und-Neu-Str. 9, 76131 Karlsruhe, Germany
| | - M. Schmidt-Heydt
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Haid-und-Neu-Str. 9, 76131 Karlsruhe, Germany
| | - A.F. Logrieco
- Institute of Sciences of Food Production, CNR, via Amendola 122/0, 70126 Bari, Italy
| | - G. Mulè
- Institute of Sciences of Food Production, CNR, via Amendola 122/0, 70126 Bari, Italy
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Nácher-Mestre J, Serrano R, Beltrán E, Pérez-Sánchez J, Silva J, Karalazos V, Hernández F, Berntssen MHG. Occurrence and potential transfer of mycotoxins in gilthead sea bream and Atlantic salmon by use of novel alternative feed ingredients. CHEMOSPHERE 2015; 128:314-320. [PMID: 25754010 DOI: 10.1016/j.chemosphere.2015.02.021] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/03/2014] [Revised: 01/20/2015] [Accepted: 02/05/2015] [Indexed: 06/04/2023]
Abstract
Plant ingredients and processed animal proteins (PAP) are suitable alternative feedstuffs for fish feeds in aquaculture practice, although their use can introduce contaminants that are not previously associated with marine salmon and gilthead sea bream farming. Mycotoxins are well known natural contaminants in plant feed material, although they also could be present on PAPs after fungi growth during storage. The present study surveyed commercially available plant ingredients (19) and PAP (19) for a wide range of mycotoxins (18) according to the EU regulations. PAP showed only minor levels of ochratoxin A and fumonisin B1 and the mycotoxin carry-over from feeds to fillets of farmed Atlantic salmon and gilthead sea bream (two main species of European aquaculture) was performed with plant ingredient based diets. Deoxynivalenol was the most prevalent mycotoxin in wheat, wheat gluten and corn gluten cereals with levels ranging from 17 to 814 and μg kg(-1), followed by fumonisins in corn products (range 11.1-4901 μg kg(-1) for fumonisin B1+B2+B3). Overall mycotoxin levels in fish feeds reflected the feed ingredient composition and the level of contaminant in each feed ingredient. In all cases the studied ingredients and feeds showed levels of mycotoxins below maximum residue limits established by the Commission Recommendation 2006/576/EC. Following these guidelines no mycotoxin carry-over was found from feeds to edible fillets of salmonids and a typically marine fish, such as gilthead sea bream. As far we know, this is the first report of mycotoxin surveillance in farmed fish species.
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Affiliation(s)
- Jaime Nácher-Mestre
- Research Institute for Pesticides and Water (IUPA), Avda. Sos Baynat, s/n, University Jaume I, 12071 Castellón, Spain
| | - Roque Serrano
- Research Institute for Pesticides and Water (IUPA), Avda. Sos Baynat, s/n, University Jaume I, 12071 Castellón, Spain
| | - Eduardo Beltrán
- Research Institute for Pesticides and Water (IUPA), Avda. Sos Baynat, s/n, University Jaume I, 12071 Castellón, Spain
| | - Jaume Pérez-Sánchez
- Institute of Aquaculture of Torre la Sal (IATS, CSIC), 12595 Ribera de Cabanes, Castellón, Spain
| | | | | | - Félix Hernández
- Research Institute for Pesticides and Water (IUPA), Avda. Sos Baynat, s/n, University Jaume I, 12071 Castellón, Spain
| | - Marc H G Berntssen
- National Institute of Nutrition and Seafood Research, PO Box 2029, Nordnes, N-5817 Bergen, Norway.
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Antipova TV, Zhelifonova VP, Kozlovsky AG. Effect of cultivation conditions on production of secondary metabolites by Penicillium citrinum. Microbiology (Reading) 2015. [DOI: 10.1134/s0026261715030017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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48
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Sanzani SM, Reverberi M, Fanelli C, Ippolito A. Detection of ochratoxin A using molecular beacons and real-time PCR thermal cycler. Toxins (Basel) 2015; 7:812-20. [PMID: 25760080 PMCID: PMC4379526 DOI: 10.3390/toxins7030812] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2014] [Revised: 02/26/2015] [Accepted: 03/02/2015] [Indexed: 01/02/2023] Open
Abstract
We developed a simple and cheap assay for quantitatively detecting ochratoxin A (OTA) in wine. A DNA aptamer available in literature was used as recognition probe in its molecular beacon form, i.e., with a fluorescence-quenching pair at the stem ends. Our aptabeacon could adopt a conformation allowing OTA binding, causing a fluorescence rise due to the increased distance between fluorophore and quencher. We used real-time PCR equipment for capturing the signal. With this assay, under optimized conditions, the entire process can be completed within 1 h. In addition, the proposed system exhibited a good selectivity for OTA against other mycotoxins (ochratoxin B and aflatoxin M1) and limited interference from aflatoxin B1 and patulin. A wide linear detection range (0.2–2000 µM) was achieved, with LOD = 13 nM, r = 0.9952, and R2 = 0.9904. The aptabeacon was also applied to detect OTA in red wine spiked with the same dilution series. A linear correlation with a LOD = 19 nM, r = 0.9843, and R2 = 0.9708 was observed, with recoveries in the range 63%–105%. Intra- and inter-day assays confirmed its reproducibility. The proposed biosensor, although still being finalized, might significantly facilitate the quantitative detection of OTA in wine samples, thus improving their quality control from a food safety perspective.
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Affiliation(s)
- Simona Marianna Sanzani
- Department of Soil, Plant, and Food Sciences, University of Bari Aldo Moro, Via G. Amendola 165/A, 70126 Bari, Italy.
| | - Massimo Reverberi
- Department of Environmental Biology, Sapienza University of Rome, P.le A. Moro 5, 00185 Rome, Italy.
| | - Corrado Fanelli
- Department of Environmental Biology, Sapienza University of Rome, P.le A. Moro 5, 00185 Rome, Italy.
| | - Antonio Ippolito
- Department of Soil, Plant, and Food Sciences, University of Bari Aldo Moro, Via G. Amendola 165/A, 70126 Bari, Italy.
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49
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Rodríguez A, Capela D, Medina Á, Córdoba JJ, Magan N. Relationship between ecophysiological factors, growth and ochratoxin A contamination of dry-cured sausage based matrices. Int J Food Microbiol 2015; 194:71-7. [DOI: 10.1016/j.ijfoodmicro.2014.11.014] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2014] [Revised: 11/07/2014] [Accepted: 11/19/2014] [Indexed: 11/30/2022]
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50
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Bittner A, Cramer B, Harrer H, Humpf HU. Structure elucidation and in vitro cytotoxicity of ochratoxin α amide, a new degradation product of ochratoxin A. Mycotoxin Res 2015; 31:83-90. [PMID: 25566949 DOI: 10.1007/s12550-014-0218-y] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2014] [Revised: 12/17/2014] [Accepted: 12/18/2014] [Indexed: 11/26/2022]
Abstract
The mycotoxin ochratoxin A is a secondary metabolite occurring in a wide range of commodities. During the exposure of ochratoxin A to white and blue light, a cleavage between the carbon atom C-14 and the nitrogen atom was described. As a reaction product, the new compound ochratoxin α amide has been proposed based on mass spectrometry (MS) experiments. In the following study, we observed that this compound is also formed at high temperatures such as used for example during coffee roasting and therefore represents a further thermal ochratoxin A degradation product. To confirm the structure of ochratoxin α amide, the compound was prepared in large scale and complete structure elucidation via nuclear magnetic resonance (NMR) and MS was performed. Additionally, first studies on the toxicity of ochratoxin α amide were performed using immortalized human kidney epithelial (IHKE) cells, a cell line known to be sensitive against ochratoxin A with an IC50 value of 0.5 μM. Using this system, ochratoxin α amide revealed no cytotoxicity up to concentrations of 50 μM. Thus, these results propose that the thermal degradation of ochratoxin A to ochratoxin α amide might be a detoxification process. Finally, we present a sample preparation and a HPLC-tandem mass spectrometry (HPLC-MS/MS) method for the analysis of ochratoxin α amide in extrudates and checked its formation during the extrusion of artificially contaminated wheat grits at 150 and 180 °C, whereas no ochratoxin α amide was detectable under these conditions.
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Affiliation(s)
- Andrea Bittner
- Institute of Food Chemistry, Westfälische Wilhelms-Universität Münster, Corrensstrasse 45, 48149, Münster, Germany
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