Inhibitory effect of allyl and benzyl isothiocyanates on ochratoxin a producing fungi in grape and maize

Comprehensive Review of Aflatoxin and Ochratoxin A Dynamics: Emergence, Toxicological Impact, and Advanced Control Strategies

Filamentous fungi exhibit remarkable adaptability to diverse substrates and can synthesize a plethora of secondary metabolites. These metabolites, produced in response to environmental stimuli, not only confer selective advantages but also encompass potentially deleterious mycotoxins. Mycotoxins, exemplified by those originating from Alternaria, Aspergillus, Penicillium, and Fusarium species, represent challenging hazards to both human and animal health, thus warranting stringent regulatory control. Despite regulatory frameworks, mycotoxin contamination remains a pressing global challenge, particularly within cereal-based matrices and their derived by-products, integral components of animal diets. Strategies aimed at mitigating mycotoxin contamination encompass multifaceted approaches, including biological control modalities, detoxification procedures, and innovative interventions like essential oils. However, hurdles persist, underscoring the imperative for innovative interventions. This review elucidated the prevalence, health ramifications, regulatory paradigms, and evolving preventive strategies about two prominent mycotoxins, aflatoxins and ochratoxin A. Furthermore, it explored the emergence of new fungal species, and biocontrol methods using lactic acid bacteria and essential mustard oil, emphasizing their efficacy in mitigating fungal spoilage and mycotoxin production. Through an integrative examination of these facets, this review endeavored to furnish a comprehensive understanding of the multifaceted challenges posed by mycotoxin contamination and the emergent strategies poised to ameliorate its impact on food and feed safety.

The histidine kinases regulate allyl-isothiocyanate sensitivity in Cochliobolus heterostrophus

BACKGROUD

Two-component histidine kinase (HK) phosphorelay signaling systems play important roles in differentiation, virulence, secondary metabolite production and response to environmental signals. Allyl isothiocyanate (A-ITC) is a hydrolysis product of glucosinolates with excellent antifungal activity. Our previous study indicated that the mycelial growth of Cochliobolus heterostrophus was significantly hindered by A-ITC. However, the function of HK in regulating A-ITC sensitivity was not clear in C. heterostrophus, the causal agent of Southern corn leaf blight.

RESULTS

In this study, the role of HKs was investigated in C. heterostrophus. Deletion of the HK coding gene ChNIK1 resulted in dramatically increased sensitivity of C. heterostrophus to A-ITC. In addition, ΔChnik1 mutant exhibited significantly decreased conidiation and increased sensitivity to NaCl, KCl, tebuconazole and azoxystrobin, but deletion of the other five HK genes did not affect the A-ITC sensitivity of C. heterostrophus. ChSLN1, ChNIK4, ChNIK8 and ChMAK2 are essential for conidiation and response to H2 O2 and sodium dodecyl sulfate. However, deletion of NIKs had on effect on significant virulence.

CONCLUSION

Our findings demonstrate that the HKs play different roles in A-ITC sensitivity in C. heterostrophus. © 2023 Society of Chemical Industry.

Inhibition of Botrytis cinerea in tomatoes by allyl-isothiocyanate release from black mustard (Brassica nigra) seeds and detection by E-nose

The aim of this work is to delayed the postharvest development of Botrytis cinerea in tomatoes by releasing allyl-isothiocyanate (AITC) from mustard seeds at room temperature, and to discriminate the aromatic profile by using an electronic device (E-nose). Olfactory sensory analysis showed that tomatoes inoculated in the presence of AITC did not develop the microorganisms until the eighth day of storage. The highest inhibitory concentration of AITC was found in Day 3 (175.18 ppb). However, tomatoes inoculated without the presence of AITC developed a moldy aroma on the third day of storage. The most prominent chemical groups were esters, ketones and alcohols. The compounds associated with a positive aroma were trimethyl orthoacetate, styrene, tridecan-7-amine and acetaldehyde, while compounds related to B. cinerea were hepten-2-one and butanoic acid. The E-nose was able to discriminate tomatoes based on their aromatic characteristics during the storage period. Moreover, it successfully quantified the mold defect aroma with the established Partial Least Squares (PLS) model.

Crucial Roles of the High-Osmolarity Glycerol Pathway in the Antifungal Activity of Isothiocyanates against Cochliobolus heterostrophus

Isothiocyanates (ITCs) that are found in Brassicaceae exhibited obvious antifungal activity against Cochliobolus heterostrophus, which is the causal agent of southern corn leaf blight. However, the underlying antifungal mechanism of allyl-ITCs (A-ITCs) against C. heterostrophus remains largely unknown. Here, we used transcriptomic analysis to find that the high osmolarity pathway was upregulated significantly when treated with A-ITCs. To investigate the roles of the high osmolarity pathway in adaption to A-ITCs, we constructed Δssk2, Δpbs2, and Δhog1 mutant strains. Deletion of three genes (ChSSK2, ChPBS2, and ChHOG1) involved in the high osmolarity pathway resulted in significantly increased sensitivity of C. heterostrophus to ITCs. In addition, the phosphorylation level of ChHog1 was induced by A-ITC and was dependent on the presence of ChSsk2 and ChPbs2. Moreover, Δssk2, Δpbs2, and Δhog1 mutants exhibited a dramatically decreased virulence on maize leaves. Our findings demonstrated that the high osmolarity pathway played a positive role in ITC tolerance and virulence, which may provide novel insights into developing ITCs as a new fungicide against C. heterostrophus.

Plant Antimicrobials for Food Quality and Safety: Recent Views and Future Challenges

The increasing demand for natural, safe, and sustainable food preservation methods drove research towards the use of plant antimicrobials as an alternative to synthetic preservatives. This review article comprehensively discussed the potential applications of plant extracts, essential oils, and their compounds as antimicrobial agents in the food industry. The antimicrobial properties of several plant-derived substances against foodborne pathogens and spoilage microorganisms, along with their modes of action, factors affecting their efficacy, and potential negative sensory impacts, were presented. The review highlighted the synergistic or additive effects displayed by combinations of plant antimicrobials, as well as the successful integration of plant extracts with food technologies ensuring an improved hurdle effect, which can enhance food safety and shelf life. The review likewise emphasized the need for further research in fields such as mode of action, optimized formulations, sensory properties, safety assessment, regulatory aspects, eco-friendly production methods, and consumer education. By addressing these gaps, plant antimicrobials can pave the way for more effective, safe, and sustainable food preservation strategies in the future.

Pungency Perception and the Interaction with Basic Taste Sensations: An Overview

The perception of pungency can be attributed to the combination of pain and heat, and it has critical impacts on food flavor and food consumption preferences. Many studies have reported a variety of pungent ingredients with different Scoville heat units (SHU), and the mechanism of pungent perception was revealed in vivo and in vitro. The worldwide use of spices containing pungent ingredients has led to an increasing awareness of their effects on basic tastes. However, the interaction between basic tastes and pungency perception based on structure-activity relationship, taste perception mechanism and neurotransmission lacks review and summary, considering its brighter prospects in food flavor. Thus, in this review, common pungency substances and pungency evaluation methods, and the mechanism of pungency perception is presented, and the interaction between basic tastes and pungency perception and the possible factors of their interaction are reviewed in detail. Pungent stimuli are mainly transduced through transient receptor potential vanilloid 1 (TRPV1) and transient receptor potential fixed hormone isoform (TRPA1) activated by stimulants. Using modern detection techniques combined with sensory standards, different substances produce different degrees of pungent stimulation, ranging from 10⁴ to 10⁷ SHU/g. Pungent stimuli can affect taste receptor or channel protein conformation and regulate taste bud cell sensitivity by producing neurotransmission products. The products of neurotransmission and taste receptor cell activation in turn act on taste perception. When there are simultaneous effects of taste perception, pungency stimulation may enhance the perception of salty at a certain concentration, with a mutual inhibition effect with sour, sweet, and bitter taste, while its interaction with umami taste is not obvious. However, due to the complexity of perception and the uncertainty of many perceptual receptors or channels, the current studies of interactions are still controversial. Based on the understanding of the mechanism and influencing factors, the availability of pungency substances is proposed in the perspective of food industry in order to achieve new development.

Impact of environmental factors on ochratoxin A: From natural occurrence to control strategy

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.

Benzyl isothiocyanate improves the prognosis of Aspergillus fumigatus keratitis by reducing fungal load and inhibiting Mincle signal pathway

Aspergillus fumigatus keratitis is a potential blinding disease associated with A. fumigatus invasion and excessive inflammatory response. Benzyl isothiocyanate (BITC) is a secondary metabolite with broad antibacterial and anti-inflammatory activity extracted from cruciferous species. However, the role of BITC in A. fumigatus keratitis has not been discovered yet. This study aims to explore the antifungal and anti-inflammatory effects and mechanisms of BITC in A. fumigatus keratitis. Our results provided evidences that BITC exerted antifungal effects against A. fumigatus by damaging cell membranes, mitochondria, adhesion, and biofilms in a concentration-dependent manner. In vivo, fungal load and inflammatory response including inflammatory cell infiltration and pro-inflammatory cytokine expression were reduced in BITC-treated A. fumigatus keratitis. Additionally, BITC significantly decreased Mincle, IL-1β, TNF-α, and IL-6 expression in RAW264.7 cells that stimulated by A. fumigatus or Mincle ligand trehalose-6,6-dibehenate. In summary, BITC possessed fungicidal activities and could improve the prognosis of A. fumigatus keratitis by reducing fungal load and inhibiting the inflammatory response mediated by Mincle.

Antifungal mechanism of isothiocyanates against Cochliobolus heterostrophus

BACKGROUND

Isothiocyanates (ITCs) generated from the 'glucosinolates-myrosinase' defense system in the Brassicaceae exhibit broad antagonistic activity to various fungal pathogens. Nevertheless, the antifungal activity of ITCs to non-adapted fungi of Brassicaceae plants were seldom determined. The inhibitory effects of ITCs on Cochliobolus heterostrophus were evaluated and the antagonistic mechanism was explored.

RESULTS

The mycelium growth of C. heterostrophus was hindered significantly by allyl, 4-(methylthio)-butyl, and phenyethyl ITCs, 4MTB-ITC exhibited the highest inhibitory effect on mycelium growth with an IC₅₀ value of 53.4 μmol L^-1 . In addition, ITCs exhibited obvious inhibitory effect on conidia germination and pathogenicity of C. heterostrophus. Proteomic analysis indicated that the inhibition of C. heterostrophus by A-ITC downregulated the expression of genes related to energy metabolism, oxidoreductase activity, melanin biosynthesis, and cell wall-degrading enzymes. Furthermore, mutants ΔChtrx2 and ΔChnox1 showed increased sensitivity to ITCs, and melanin biosynthesis was inhibited significantly in C. heterostrophus in response to A-ITC. Interestingly, unlike other pathogens that infected Brassicaceae plants, the SaxA in C. heterostrophus displayed no function in ITC degradation. In addition, the ITCs also exhibited obvious inhibitory effect on mycelium growth of Setosphaeria turcica, Fusarium graminearum, and Magnaporthe oryzae.

CONCLUSION

This study indicated that non-Brassicaceae-adapted pathogens are more sensitive to ITCs, and ITCs could have applications in protecting non-Brassicaceae crops in future. In addition, loss of ChNOX1 and ChTRX2 increased the sensitivity of C. heterostrophus to ITCs. Our results provided potential utilization of ITCs to control diseases caused by non-Brassicaceae pathogenic fungi. © 2022 Society of Chemical Industry.

Effects of Four Isothiocyanates in Dissolved and Gaseous States on the Growth and Aflatoxin Production of Aspergillus flavus In Vitro

Aflatoxins (AFs), a class of toxins produced by certain species of the genus Aspergillus, occasionally contaminate food and cause serious damage to human health and the economy. AFs contamination is a global problem, and there is a need to develop effective strategies to control aflatoxigenic fungi. In this study, we focused on isothiocyanates (ITCs) as potential chemical agents for the control of aflatoxigenic fungi. We quantitatively evaluated the effects of four ITCs (allyl ITC (AITC), benzyl ITC (BITC), and methyl and phenylethyl ITCs) in dissolved and gaseous states on the growth and aflatoxin B₁ production of Aspergillus flavus. In experiments using dissolved ITCs, BITC was found to be the strongest inhibitor of growth and aflatoxin B₁ production by A. flavus. Meanwhile, in the gaseous state, AITC strongly inhibited the A. flavus growth. When the concentration of ITCs in the liquid medium was quantified over time, AITC levels decreased to below the detection limit within 24 h, whereas BITC levels remained stable even after 48 h. These results suggested that when ITCs are utilized to control aflatoxigenic fungi, it is necessary to use them in a dissolved or gaseous state, depending on their volatility.

Comparative Evaluation of the Capacity of Commercial and Autochthonous Saccharomyces cerevisiae Strains to Remove Ochratoxin A from Natural and Synthetic Grape Juices

In this paper, we assessed the ability of two strains of Saccharomyces cerevisiae, in viable and dead forms, to remove ochratoxin A (OTA) from an artificially contaminated synthetic grape juice medium (SGM) (10 µg OTA/L) and a naturally contaminated grape juice (6.64 µg OTA/L). The first strain, named Levulin FB, is a commercial yeast used in making wine. The second, named SC5, is an autochthonous strain isolated from table grapes. OTA concentrations in juices before and after their contact with yeast cells were assessed. A significant decrease in OTA level (p < 0.05) in the SGM medium and in the natural grape juice was observed after 1 h of adding yeast cells (20 g/L) in viable and heat-treated forms. It was inferred that the dead forms of the two strains were more able to eliminate OTA than their viable forms in both media. This study demonstrates the potential application of an autochthonous yeast for the natural decontamination of grape juice from fungal toxins.

Appraisal of growth inhibitory, biochemical and genotoxic effects of Allyl Isothiocyanate on different developmental stages of Zeugodacus cucurbitae (Coquillett) (Diptera: Tephritidae)

Allyl isothiocyanate (AITC), a glucosinolates' hydrolytic product, was studied for its anti-insect potential against an economically important, destructive tephritid pest, Zeugodacus cucurbitae (Coquillett). The first, second and third instar maggots of the pest were fed on artificial diets amended with varied concentrations of AITC viz. 5 ppm, 25 ppm, 50 ppm, 100 ppm, 150 ppm and 200 ppm with DMSO (0.5%) as control. Results revealed high larval mortality, alteration of larval period, prolongation of pupal and total developmental periods in all instars of the maggots treated with AITC as compared to controls. Percent pupation and percent adult emergence decreased in all larval instars. Growth indices viz. Larval Growth Index (LGI) and Total Growth Index (TGI) were negatively affected. Anti-nutritional/post ingestive toxicity of AITC was also revealed by the decrease in Food Assimilation (FA) and Mean Relative Growth rate (MRGR) values with respect to control. Profiles of PO (Phenol oxidase) and other detoxifying enzymes including SOD (Superoxide dismutases), CAT (Catalases), GST (Glutathione-S-transferases), EST (Esterases), AKP (Alkaline phosphatases) and ACP (Acid phosphatases) were also significantly influenced. The genotoxic effect of AITC was also evaluated by conducting comet assays at LC₃₀ and LC₅₀. Significant DNA damage in hemocytes was reflected by increase in Tail length (μm), Percent Tail DNA, Tail Moment (TM) and Olive Tail Moment (OTM) as compared to controls. The results indicated high potential of AITC as biopesticide for pest management.

Untargeted profiling and differentiation of geographical variants of wine samples using headspace solid-phase microextraction flow-modulated comprehensive two-dimensional gas chromatography with the support of tile-based Fisher ratio analysis

The volatile fraction of food, also called the food volatilome, is increasingly used to develop new fingerprinting approaches. The characterization of the food volatilome is important to achieve desired flavor profiles in food production processes, or to differentiate different products, with winemaking being one popular area of interest. In the present research, headspace solid-phase microextraction (HS SPME) coupled to flow-modulated comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry (FM GC×GC-TOFMS) was used to characterize geographical-based differences in the volatilome of five white "Grillo" wines (of Sicilian origin), comprising the five sample classes. All wines were produced with the same vinification method in 2019. To minimize the influence of minor bottle-to-bottle differences, three bottles of the same wine were randomly selected, and three samples were collected per bottle, resulting in nine sample replicates per wine. Particular emphasis was devoted to the operational conditions of a novel low duty cycle flow modulator. A fast FM GC×GC-TOFMS method with a modulation period of 700 ms and a re-injection period of 80 ms was developed. Following, the instrumental software was exploited to identify class-distinguishing analytes in the dataset via tile-based Fisher ratio analysis (i.e., ChromaTOF Tile). A tile size of 10 modulations (7 s) on the first dimension and 45 spectra (300 ms) on the second dimension was used to encompass average peak widths and to account for minor retention time shifting. Off-line software was used to apply an ANOVA test. A p-value of 0.01 was applied in order to select the most important class-distinguishing analytes, which were input to principal component analysis (PCA). The PCA scores plot showed distinct clustering of the wines according to geographical origin, although the loadings revealed that only a few analytes were necessary to differentiate the wines. However, a comprehensive flavor profile assessment underscored the importance of all the information output by the ChromaTOF Tile software.