1
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Anelli P, Dall'Asta C, Cozzi G, Epifani F, Carella D, Scarpetta D, Brasca M, Moretti A, Susca A. Analysis of composition and molecular characterization of mycobiota occurring on surface of cheese ripened in Dossena's mine. Food Microbiol 2024; 123:104587. [PMID: 39038900 DOI: 10.1016/j.fm.2024.104587] [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: 03/28/2024] [Revised: 06/04/2024] [Accepted: 06/18/2024] [Indexed: 07/24/2024]
Abstract
Accurate identification of the fungal community spontaneously colonizing food products, aged in natural and not controlled environments, provides information about potential mycotoxin risk associated with its consumption. Autochthonous mycobiota colonizing cheese aging in Dossena mines, was investigated and characterized by two approaches: microbial isolations and metabarcoding. Microbial isolations and metabarcoding analysis were conducted on cheese samples, obtained by four batches, produced in four different seasons of the year, aged for 90 and 180 days, by five dairy farms. The two approaches, with different taxonomical resolution power, highlighted Penicillium biforme among filamentous fungi, collected from 58 out of 68 cheeses, and Debaryomyces hansenii among yeasts, as the most abundant species (31 ÷ 65%), none representing a health risk for human cheese consumption. Shannon index showed that the richness of mycobiota increases after 180 days of maturation. Beta diversity analysis highlighted significant differences in composition of mycobiota of cheese produced by different dairy farms and aged for different durations. Weak negative growth interaction between P. biforme and Aspergillus westerdijkiae by in vitro analysis was observed leading to hypothesize that a reciprocal control is possible, also affected by natural environmental conditions, possibly disadvantageous for the last species.
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Affiliation(s)
- Pamela Anelli
- Institute of Sciences of Food Production, National Research Council (CNR-ISPA), via Amendola 122/0, 70126 Bari, Italy
| | - Chiara Dall'Asta
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 17/A, 43121 Parma, Italy
| | - Giuseppe Cozzi
- Institute of Sciences of Food Production, National Research Council (CNR-ISPA), via Amendola 122/0, 70126 Bari, Italy
| | - Filomena Epifani
- Institute of Sciences of Food Production, National Research Council (CNR-ISPA), via Amendola 122/0, 70126 Bari, Italy
| | - Daria Carella
- Institute of Sciences of Food Production, National Research Council (CNR-ISPA), via Amendola 122/0, 70126 Bari, Italy
| | - Davide Scarpetta
- Institute of Sciences of Food Production, National Research Council (CNR-ISPA), Via G. Celoria 2, 20133 Milan, Italy
| | - Milena Brasca
- Institute of Sciences of Food Production, National Research Council (CNR-ISPA), Via G. Celoria 2, 20133 Milan, Italy
| | - Antonio Moretti
- Institute of Sciences of Food Production, National Research Council (CNR-ISPA), via Amendola 122/0, 70126 Bari, Italy
| | - Antonia Susca
- Institute of Sciences of Food Production, National Research Council (CNR-ISPA), via Amendola 122/0, 70126 Bari, Italy.
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2
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Johnson S, Li H, Valentino H, Sobrado P. Mechanism of Nitrone Formation by a Flavin-Dependent Monooxygenase. Biochemistry 2024; 63:1445-1459. [PMID: 38779817 PMCID: PMC11154958 DOI: 10.1021/acs.biochem.3c00656] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 05/07/2024] [Accepted: 05/14/2024] [Indexed: 05/25/2024]
Abstract
OxaD is a flavin-dependent monooxygenase (FMO) responsible for catalyzing the oxidation of an indole nitrogen atom, resulting in the formation of a nitrone. Nitrones serve as versatile intermediates in complex syntheses, including challenging reactions like cycloadditions. Traditional organic synthesis methods often yield limited results and involve environmentally harmful chemicals. Therefore, the enzymatic synthesis of nitrone-containing compounds holds promise for more sustainable industrial processes. In this study, we explored the catalytic mechanism of OxaD using a combination of steady-state and rapid-reaction kinetics, site-directed mutagenesis, spectroscopy, and structural modeling. Our investigations showed that OxaD catalyzes two oxidations of the indole nitrogen of roquefortine C, ultimately yielding roquefortine L. The reductive-half reaction analysis indicated that OxaD rapidly undergoes reduction and follows a "cautious" flavin reduction mechanism by requiring substrate binding before reduction can take place. This characteristic places OxaD in class A of the FMO family, a classification supported by a structural model featuring a single Rossmann nucleotide binding domain and a glutathione reductase fold. Furthermore, our spectroscopic analysis unveiled both enzyme-substrate and enzyme-intermediate complexes. Our analysis of the oxidative-half reaction suggests that the flavin dehydration step is the slow step in the catalytic cycle. Finally, through mutagenesis of the conserved D63 residue, we demonstrated its role in flavin motion and product oxygenation. Based on our findings, we propose a catalytic mechanism for OxaD and provide insights into the active site architecture within class A FMOs.
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Affiliation(s)
- Sydney
B. Johnson
- Department
of Biochemistry, Virginia Tech, Blacksburg, Virginia 24061, United
States
| | - Hao Li
- Department
of Biochemistry, Virginia Tech, Blacksburg, Virginia 24061, United
States
| | - Hannah Valentino
- Department
of Biochemistry, Virginia Tech, Blacksburg, Virginia 24061, United
States
| | - Pablo Sobrado
- Department
of Biochemistry, Virginia Tech, Blacksburg, Virginia 24061, United
States
- Center
of Drug Discovery, Virginia Tech, Blacksburg, Virginia 24061, United
States
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3
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Zhang C, Cheng Y, Qin Y, Wang C, Wang H, Ablimit A, Sun Q, Dong H, Wang B, Wang C. Occurrence, Risk Implications, Prevention and Control of CIT in Monascus Cheese: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:9567-9580. [PMID: 38627202 DOI: 10.1021/acs.jafc.4c00588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/02/2024]
Abstract
Monascus is a filamentous fungus that has been used in the food and pharmaceutical industries. When used as an auxiliary fermenting agent in the manufacturing of cheese, Monascus cheese is obtained. Citrinin (CIT) is a well-known hepatorenal toxin produced by Monascus that can harm the kidneys structurally and functionally and is frequently found in foods. However, CIT contamination in Monascus cheese is exacerbated by the metabolic ability of Monascus to product CIT, which is not lost during fermentation, and by the threat of contamination by Penicillium spp. that may be introduced during production and processing. Considering the safety of consumption and subsequent industrial development, the CIT contamination of Monascus cheese products needs to be addressed. This review aimed to examine its occurrence in Monascus cheese, risk implications, traditional control strategies, and new research advances in prevention and control to guide the application of biotechnology in the control of CIT contamination, providing more possibilities for the application of Monascus in the cheese industry.
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Affiliation(s)
- Chan Zhang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), No. 11 Fucheng Road, Haidian District, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
- Key Laboratory of Green Manufacturing and Biosynthesis of Food Bioactive Substances, China General Chamber of Commerce, Beijing 100048, China
| | - Ying Cheng
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Yuhui Qin
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Congcong Wang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Haijiao Wang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Arzugul Ablimit
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Qing Sun
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Huijun Dong
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Bei Wang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), No. 11 Fucheng Road, Haidian District, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Chengtao Wang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), No. 11 Fucheng Road, Haidian District, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
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4
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Cleere MM, Novodvorska M, Geib E, Whittaker J, Dalton H, Salih N, Hewitt S, Kokolski M, Brock M, Dyer PS. New colours for old in the blue-cheese fungus Penicillium roqueforti. NPJ Sci Food 2024; 8:3. [PMID: 38191473 PMCID: PMC10774375 DOI: 10.1038/s41538-023-00244-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Accepted: 12/18/2023] [Indexed: 01/10/2024] Open
Abstract
Penicillium roqueforti is used worldwide in the production of blue-veined cheese. The blue-green colour derives from pigmented spores formed by fungal growth. Using a combination of bioinformatics, targeted gene deletions, and heterologous gene expression we discovered that pigment formation was due to a DHN-melanin biosynthesis pathway. Systematic deletion of pathway genes altered the arising spore colour, yielding white to yellow-green to red-pink-brown phenotypes, demonstrating the potential to generate new coloured strains. There was no consistent impact on mycophenolic acid production as a result of pathway interruption although levels of roquefortine C were altered in some deletants. Importantly, levels of methyl-ketones associated with blue-cheese flavour were not impacted. UV-induced colour mutants, allowed in food production, were then generated. A range of colours were obtained and certain phenotypes were successfully mapped to pathway gene mutations. Selected colour mutants were subsequently used in cheese production and generated expected new colourations with no elevated mycotoxins, offering the exciting prospect of use in future cheese manufacture.
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Affiliation(s)
- Matthew M Cleere
- School of Life Sciences, University of Nottingham, Nottingham, NG7 2RD, United Kingdom
- PhD Program in Biology, The Graduate Center; Structural Biology Initiative, CUNY Advanced Science Research Center, New York, NY10031, USA
| | - Michaela Novodvorska
- School of Life Sciences, University of Nottingham, Nottingham, NG7 2RD, United Kingdom
| | - Elena Geib
- School of Life Sciences, University of Nottingham, Nottingham, NG7 2RD, United Kingdom
| | - Jack Whittaker
- School of Life Sciences, University of Nottingham, Nottingham, NG7 2RD, United Kingdom
| | - Heather Dalton
- School of Life Sciences, University of Nottingham, Nottingham, NG7 2RD, United Kingdom
| | - Nadhira Salih
- School of Life Sciences, University of Nottingham, Nottingham, NG7 2RD, United Kingdom
- Department of Biology, College of Education, University of Sulaimani, Sulaymaniyah, Iraq
| | - Sarah Hewitt
- School of Life Sciences, University of Nottingham, Nottingham, NG7 2RD, United Kingdom
| | - Matthew Kokolski
- School of Life Sciences, University of Nottingham, Nottingham, NG7 2RD, United Kingdom
| | - Matthias Brock
- School of Life Sciences, University of Nottingham, Nottingham, NG7 2RD, United Kingdom
| | - Paul S Dyer
- School of Life Sciences, University of Nottingham, Nottingham, NG7 2RD, United Kingdom.
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5
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Chávez R, Vaca I, García-Estrada C. Secondary Metabolites Produced by the Blue-Cheese Ripening Mold Penicillium roqueforti; Biosynthesis and Regulation Mechanisms. J Fungi (Basel) 2023; 9:jof9040459. [PMID: 37108913 PMCID: PMC10144355 DOI: 10.3390/jof9040459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 03/29/2023] [Accepted: 04/06/2023] [Indexed: 04/29/2023] Open
Abstract
Filamentous fungi are an important source of natural products. The mold Penicillium roqueforti, which is well-known for being responsible for the characteristic texture, blue-green spots, and aroma of the so-called blue-veined cheeses (French Bleu, Roquefort, Gorgonzola, Stilton, Cabrales, and Valdeón, among others), is able to synthesize different secondary metabolites, including andrastins and mycophenolic acid, as well as several mycotoxins, such as Roquefortines C and D, PR-toxin and eremofortins, Isofumigaclavines A and B, festuclavine, and Annullatins D and F. This review provides a detailed description of the biosynthetic gene clusters and pathways of the main secondary metabolites produced by P. roqueforti, as well as an overview of the regulatory mechanisms controlling secondary metabolism in this filamentous fungus.
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Affiliation(s)
- Renato Chávez
- Departamento de Biología, Facultad de Química y Biología, Universidad de Santiago de Chile (USACH), Santiago 9170022, Chile
| | - Inmaculada Vaca
- Departamento de Química, Facultad de Ciencias, Universidad de Chile, Santiago 7800003, Chile
| | - Carlos García-Estrada
- Departamento de Ciencias Biomédicas, Facultad de Veterinaria, Campus de Vegazana, Universidad de León, 24071 León, Spain
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6
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An P, Li L, Huang P, Zheng Y, Jin Z, Korma SA, Ren N, Zhang N. Lacticaseibacillus rhamnosus C1 effectively inhibits Penicillium roqueforti: Effects of antimycotic culture supernatant on toxin synthesis and corresponding gene expression. Front Microbiol 2023; 13:1076511. [PMID: 36777030 PMCID: PMC9909597 DOI: 10.3389/fmicb.2022.1076511] [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: 10/21/2022] [Accepted: 12/23/2022] [Indexed: 01/27/2023] Open
Abstract
Recently, consumers are increasingly concerned about the contamination of food by molds and the addition of chemical preservatives. As natural and beneficial bacteria, probiotics are a prospective alternative in food conservation because of their antimycotic activities, although the mechanism has not been explained fully at the level of metabolites. This study aimed at investigating the antifungal activities and their mechanisms of five potential probiotic strains (Lacticaseibacillus rhamnosus C1, Lacticaseibacillus casei M8, Lactobacillus amylolyticus L6, Schleiferilactobacillus harbinensis M1, and Limosilactobacillus fermentum M4) against Penicillium roqueforti, the common type of mold growth on the bread. Results showed that C1 emerged the strongest effectiveness at blocking mycelium growth, damaging the morphology of hyphae and microconidia, decreasing DNA content and interfering in the synthesis of the fungal toxins patulin, roquefortine C and PR-toxin, as well as downregulating the expression of key genes associated with the toxin biosynthesis pathways. Further metabonomic investigation revealed that protocatechuic acid with the minimum inhibitory concentration of 0.40 mg/mL, may be most likely responsible for positively correlated with the antimycotic effects of C1. Thus, C1 is expected to be both a potentially greatly efficient and environmental antimycotic for controlling P. roqueforti contamination in foods.
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Affiliation(s)
- Peipei An
- Department of Food Science, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Li Li
- Department of Food Science, School of Food Science and Engineering, South China University of Technology, Guangzhou, China,Innovation and Research Platforms of Life and Health, China-Singapore International Joint Research Institute, Guangzhou, China,*Correspondence: Li Li, ✉
| | - Pei Huang
- Department of Data Science, School of Software Engineering, South China University of Technology, Guangzhou, China
| | - Yin Zheng
- Department of Food Science, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Zekun Jin
- Department of Food Science, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Sameh A. Korma
- Department of Food Science, School of Food Science and Engineering, South China University of Technology, Guangzhou, China,Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Sharkia, Egypt
| | - Namei Ren
- Department of Food Science, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Nan Zhang
- Department of Food Science, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
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7
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Diversity of Filamentous Fungi Associated with Dairy Processing Environments and Spoiled Products in Brazil. Foods 2022; 12:foods12010153. [PMID: 36613369 PMCID: PMC9818152 DOI: 10.3390/foods12010153] [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: 11/15/2022] [Revised: 12/08/2022] [Accepted: 12/22/2022] [Indexed: 12/29/2022] Open
Abstract
Few studies have investigated the diversity of spoilage fungi from the dairy production chain in Brazil, despite their importance as spoilage microorganisms. In the present study, 109 filamentous fungi were isolated from various spoiled dairy products and dairy production environments. The isolates were identified through sequencing of the internal transcribed spacer (ITS) region. In spoiled products, Penicillium and Cladosporium were the most frequent genera of filamentous fungi and were also present in the dairy environment, indicating that they may represent a primary source of contamination. For dairy production environments, the most frequent genera were Cladosporium, Penicillium, Aspergillus, and Nigrospora. Four species (Hypoxylon griseobrunneum, Rhinocladiella similis, Coniochaeta rosae, and Paecilomyces maximus) were identified for the first time in dairy products or in dairy production environment. Phytopathogenic genera were also detected, such as Montagnula, Clonostachys, and Riopa. One species isolated from the dairy production environment is classified as the pathogenic fungi, R. similis. Regarding the phylogeny, 14 different families were observed and most of the fungi belong to the Ascomycota phylum. The understanding of fungal biodiversity in dairy products and environment can support the development of conservation strategies to control food spoilage. This includes the suitable use of preservatives in dairy products, as well as the application of specific cleaning and sanitizing protocols designed for a specific group of target microorganisms.
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8
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Analysis of Mycotoxin and Secondary Metabolites in Commercial and Traditional Slovak Cheese Samples. Toxins (Basel) 2022; 14:toxins14020134. [PMID: 35202161 PMCID: PMC8878695 DOI: 10.3390/toxins14020134] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 02/06/2022] [Accepted: 02/08/2022] [Indexed: 12/07/2022] Open
Abstract
Cheese represents a dairy product extremely inclined to fungal growth and mycotoxin production. The growth of fungi belonging to Aspergillus, Penicillium, Fusarium, Claviceps, Alternaria, and Trichoderma genera in or on cheese leads to undesirable changes able to affect the quality of the final products. In the present investigation, a total of 68 types of commercial and traditional Slovak cheeses were analyzed to investigate the occurrence of fungal metabolites. Altogether, 13 fungal metabolites were identified and quantified. Aflatoxin M1, the only mycotoxin regulated in milk and dairy products, was not detected in any case. However, the presence of metabolites that have never been reported in cheeses, such as tryptophol at a maximum concentration level from 13.4 to 7930 µg/kg (average: 490 µg/kg), was recorded. Out of all detected metabolites, enniatin B represents the most frequently detected mycotoxin (0.06–0.71 µg/kg) in the analyzed samples. Attention is drawn to the lack of data on mycotoxins’ origin from Slovak cheeses; in fact, this is the first reported investigation. Our results indicate the presence of fungal mycotoxin contamination for which maximum permissible levels are not established, highlighting the importance of monitoring the source and producers of contamination in order to protect consumers’ health.
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9
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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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10
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Application of Ambient Ionization Mass Spectrometry to Detect the Mycotoxin Roquefortine C in Blue Cheese. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02165-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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11
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Ertas Onmaz N, Gungor C, Al S, Dishan A, Hizlisoy H, Yildirim Y, Kasap Tekinsen F, Disli HB, Barel M, Karadal F. Mycotoxigenic and phylogenetic perspective to the yeasts and filamentous moulds in mould-matured Turkish cheese. Int J Food Microbiol 2021; 357:109385. [PMID: 34509930 DOI: 10.1016/j.ijfoodmicro.2021.109385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Revised: 08/23/2021] [Accepted: 09/03/2021] [Indexed: 10/20/2022]
Abstract
This study was conducted to determine the diversity of yeasts and filamentous moulds in mould-matured cheese (MMC) consumed in Turkey. Overall, 120 samples were collected from 12 different geographical locations between March 2016 and April 2017. The morphological observation was applied in combination with matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) and molecular analyses to determine yeasts and filamentous moulds in the cheeses. High-performance liquid chromatography (HPLC) technique was used to evaluate the ability of mycotoxins production of fungal isolates and the presence of mycotoxins in cheese samples. A total of 241 fungi (81 filamentous moulds and 160 yeast) were recovered, and Penicillium roqueforti and Debaryomyces hansenii were the most frequently isolated species in all cheese samples. The rep-PCR results indicated a high level of genetic diversity among fungal isolates, regardless of isolation source or geographical origin. Filamentous mould strains isolated from MMC were found to synthesize at least one mycotoxin (Aflatoxin B1, B2, G1 and G2, citrinine, cyclopiazonic acid, mycophenolic acid, ochratoxin A, penicillic acid and roquefortine C). Although mycotoxin producing ability was observed from all isolates, none of the cheese samples were found positive for these mycotoxins. AFM1 was detected in 8 (6.6%) MMC samples from which 2 (1.6%) were above the legal limits (0.05 μg/kg) set by the Turkish Food Codex (TFC) and European Commission (EC). In conclusion, Turkish MMCs were found to be contaminated with toxigenic fungi, so a potential public health risk, while low, exists. Therefore, the selection of nontoxigenic filamentous mould strains for cheese manufacturing and control of the ripening conditions is a critical need to ensure the quality and safety of Turkish MMC.
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Affiliation(s)
- Nurhan Ertas Onmaz
- Department of Veterinary Public Health, Faculty of Veterinary Medicine, Erciyes University, Kayseri, Turkey.
| | - Candan Gungor
- Department of Veterinary Public Health, Faculty of Veterinary Medicine, Erciyes University, Kayseri, Turkey
| | - Serhat Al
- Department of Veterinary Public Health, Faculty of Veterinary Medicine, Erciyes University, Kayseri, Turkey
| | - Adalet Dishan
- Department of Veterinary Public Health, Faculty of Veterinary Medicine, Erciyes University, Kayseri, Turkey
| | - Harun Hizlisoy
- Department of Veterinary Public Health, Faculty of Veterinary Medicine, Erciyes University, Kayseri, Turkey
| | - Yeliz Yildirim
- Department of Veterinary Public Health, Faculty of Veterinary Medicine, Erciyes University, Kayseri, Turkey
| | - Filiz Kasap Tekinsen
- Department of Medical Microbiology, Faculty of Medicine, Erciyes University, Kayseri, Turkey
| | - H Burak Disli
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Hatay Mustafa Kemal University, Hatay, Turkey
| | - Mukaddes Barel
- Department of Veterinary Public Health, Faculty of Veterinary Medicine, Erciyes University, Kayseri, Turkey
| | - Fulden Karadal
- Department of Food Processing, Bor Vocational School, Niğde Omer Halisdemir University, Nigde, Turkey
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12
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Bartkiene E, Bartkevics V, Berzina Z, Klementaviciute J, Sidlauskiene S, Isariene A, Zeimiene V, Lele V, Mozuriene E. Fatty acid profile and safety aspects of the edible oil prepared by artisans' at small-scale agricultural companies. Food Sci Nutr 2021; 9:5402-5414. [PMID: 34646511 PMCID: PMC8497834 DOI: 10.1002/fsn3.2495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 05/31/2021] [Accepted: 07/17/2021] [Indexed: 11/10/2022] Open
Abstract
The aim of this study was to analyze the fatty acid (FA) profiles and mycotoxin and polycyclic aromatic hydrocarbon (PAH) concentrations in sea buckthorn (SB1, SB2), flaxseed (FL3, FL4, FL5), hempseed (HE6, HE7, HE8), camelina (CA9, CA10), and mustard (MU11) edible oils, prepared by artisans' by artisanal at small-scale agricultural companies in Lithuania. The dominant FAs were palmitic and oleic acids in SB; palmitic, stearic, oleic, linoleic, and α-linolenic acids in FL; palmitic, stearic, oleic, linoleic, and α-linolenic acids in HE; palmitic, oleic, linoleic, α-linolenic, eicosenoic, and erucic acids in CA; and oleic, linoleic, α-linolenic, eicosenoic, and erucic acids in MU. In SB2 oil samples, T-2 toxin and zearalenone concentrations higher than 1.0 µg/kg were found (1.7 and 3.0 µg/kg, respectively). In sample FL4, an ochratoxin A concentration higher than 1.0 µg/kg was established (1.2 µg/kg); also, in HE8 samples, 2.0 µg/kg of zearalenone was found. None of the tested edible oils exceeded the limits for PAH concentration. Finally, because of the special place of edible oils in the human diet, not only should their contamination with mycotoxins and PAHs be controlled but also their FA profile, as an important safety characteristic, must be taken into consideration to ensure higher safety standards.
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Affiliation(s)
- Elena Bartkiene
- Institute of Animal Rearing TechnologiesLithuanian University of Health SciencesKaunasLithuania
- Department of Food Safety and QualityLithuanian University of Health SciencesKaunasLithuania
| | - Vadims Bartkevics
- Institute of Food SafetyAnimal Health and Environment BIORRigaLatvia
| | - Zane Berzina
- Institute of Food SafetyAnimal Health and Environment BIORRigaLatvia
| | - Jolita Klementaviciute
- Institute of Animal Rearing TechnologiesLithuanian University of Health SciencesKaunasLithuania
| | - Sonata Sidlauskiene
- Institute of Animal Rearing TechnologiesLithuanian University of Health SciencesKaunasLithuania
| | | | - Vaida Zeimiene
- National Food and Veterinary Risk Assessment InstituteVilniusLithuania
| | - Vita Lele
- Institute of Animal Rearing TechnologiesLithuanian University of Health SciencesKaunasLithuania
- Department of Food Safety and QualityLithuanian University of Health SciencesKaunasLithuania
| | - Erika Mozuriene
- Institute of Animal Rearing TechnologiesLithuanian University of Health SciencesKaunasLithuania
- Department of Food Safety and QualityLithuanian University of Health SciencesKaunasLithuania
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13
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Rocchetti G, Ghilardelli F, Masoero F, Gallo A. Screening of Regulated and Emerging Mycotoxins in Bulk Milk Samples by High-Resolution Mass Spectrometry. Foods 2021; 10:foods10092025. [PMID: 34574135 PMCID: PMC8466985 DOI: 10.3390/foods10092025] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Revised: 08/25/2021] [Accepted: 08/26/2021] [Indexed: 12/19/2022] Open
Abstract
In this work, a retrospective screening based on ultra-high-performance liquid chromatography (UHPLC) coupled with high-resolution mass spectrometry (HRMS) based on Orbitrap-Q-Exactive Focus™ was used to check the occurrence of regulated and emerging mycotoxins in bulk milk samples. Milk samples were collected from dairy farms in which corn silage was the main ingredient of the feeding system. The 45 bulk milk samples were previously analyzed for a detailed untargeted metabolomic profiling and classified into five clusters according to the corn silage contamination profile, namely: (1) low levels of Aspergillus- and Penicillium-mycotoxins; (2) low levels of fumonisins and other Fusarium-mycotoxins; (3) high levels of Aspergillus-mycotoxins; (4) high levels of non-regulated Fusarium-mycotoxins; (5) high levels of fumonisins and their metabolites. Multivariate statistics based on both unsupervised and supervised analyses were used to evaluate the significant fold-change variations of the main groups of mycotoxins detected when comparing milk samples from clusters 3, 4, and 5 (high contamination levels of the corn silages) with cluster 1 and 2 (low contamination levels of the corn silages). Overall, 14 compounds showed a significant prediction ability, with antibiotic Y (VIP score = 2.579), bikaverin (VIP score = 1.975) and fumonisin B2 (VIP score = 1.846) being the best markers. The k-means clustering combined with supervised statistics showed two discriminant groups of milk samples, thus revealing a hierarchically higher impact of the whole feeding system (rather than the only corn silages) together with other factors of variability on the final mycotoxin contamination profile. Among the discriminant metabolites we found some Fusarium mycotoxins, together with the tetrapeptide tentoxin (an Alternaria toxin), the α-zearalenol (a catabolite of zearalenone), mycophenolic acid and apicidin. These preliminary findings provide new insights into the potential role of UHPLC-HRMS to evaluate the contamination profile and the safety of raw milk to produce hard cheese.
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Affiliation(s)
- Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy; (F.G.); (F.M.); (A.G.)
- Department for Sustainable Food Process, Faculty of Agricultural, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
- Correspondence:
| | - Francesca Ghilardelli
- Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy; (F.G.); (F.M.); (A.G.)
| | - Francesco Masoero
- Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy; (F.G.); (F.M.); (A.G.)
| | - Antonio Gallo
- Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy; (F.G.); (F.M.); (A.G.)
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14
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Maragos CM. Roquefortine C in blue-veined and soft-ripened Cheeses in the USA. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2021; 15:1-9. [PMID: 34425737 DOI: 10.1080/19393210.2021.1967462] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Certain fungi can produce secondary metabolites that are toxic, mycotoxins. Two groups of cheeses where fungi are used for ripening are the blue-veined cheeses (Penicillium roqueforti) and the "soft-ripened" cheeses (P. camemberti). An enzyme-linked immunosorbent assay was used to screen for the mycotoxin roquefortine C (ROQC) in 202 samples of cheeses sold in the United States. Of these 152 were blue-veined cheeses, 46 were soft-ripened cheeses and 4 were other varieties of mould-ripened cheeses. ROQC was not detected in any of the soft-ripened cheeses, at a limit of detection of 1.8 µg/kg. ROQC was found in 151 of 152 blue-veined cheeses. The maximum level found was 6,630 µg/kg (median 903 µg/kg, average of positives 1430 µg/kg, limit of quantitation 6.9 µg/kg). These levels are consistent with the levels found previously in blue-veined cheeses in the United Kingdom and Europe, which have generally been considered non-hazardous for human consumption.
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Affiliation(s)
- C M Maragos
- Agricultural Research Service, National Center for Agricultural Utilization Research, Mycotoxin Prevention and Applied Microbiology Research Unit, USDA, Peoria, IL, USA
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15
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Meucci V, Armani A, Tinacci L, Guardone L, Battaglia F, Intorre L. Natural occurrence of ochratoxin A (OTA) in edible and not edible tissue of farmed gilthead seabream (Sparus aurata) and European seabass (Dicentrarchus labrax) sold on the Italian market. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107537] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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16
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Chourasia R, Abedin MM, Chiring Phukon L, Sahoo D, Singh SP, Rai AK. Biotechnological approaches for the production of designer cheese with improved functionality. Compr Rev Food Sci Food Saf 2020; 20:960-979. [PMID: 33325160 DOI: 10.1111/1541-4337.12680] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2020] [Revised: 10/27/2020] [Accepted: 11/12/2020] [Indexed: 12/19/2022]
Abstract
Cheese is a product of ancient biotechnological practices, which has been revolutionized as a functional food product in many parts of the world. Bioactive compounds, such as peptides, polysaccharides, and fatty acids, have been identified in traditional cheese products, which demonstrate functional properties such as antihypertensive, antioxidant, immunomodulation, antidiabetic, and anticancer activities. Besides, cheese-making probiotic lactic acid bacteria (LAB) exert a positive impact on gut health, aiding in digestion, and improved nutrient absorption. Advancement in biotechnological research revealed the potential of metabolite production with prebiotics and bioactive functions in several strains of LAB, yeast, and filamentous fungi. The application of specific biocatalyst producing microbial strains enhances nutraceutical value, resulting in designer cheese products with multifarious health beneficial effects. This review summarizes the biotechnological approaches applied in designing cheese products with improved functional properties.
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Affiliation(s)
- Rounak Chourasia
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim, India
| | - Md Minhajul Abedin
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim, India
| | - Loreni Chiring Phukon
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim, India
| | - Dinabandhu Sahoo
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim, India.,Department of Botany, University of Delhi, New Delhi, India
| | - Sudhir P Singh
- Center of Innovative and Applied Bioprocessing, SAS Nagar, Mohali, India
| | - Amit Kumar Rai
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim, India
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17
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Maragos CM. Development and characterisation of a monoclonal antibody to detect the mycotoxin roquefortine C. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2020; 37:1777-1790. [PMID: 32730172 DOI: 10.1080/19440049.2020.1781937] [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] [Indexed: 10/23/2022]
Abstract
Roquefortine, also known as roquefortine C (ROQC) is a fungal secondary metabolite (mycotoxin) that is produced by some of the same Penicillia as the tremorgen penitrem-A (PEN-A). The two mycotoxins have been linked to sporadic cases of toxicosis in dogs, cattle, and humans, leading some to consider ROQC as a biomarker of PEN-A. Reported here are the development of a monoclonal antibody (mAb) and associated competitive enzyme-linked immunosorbent assay (ELISA) for the screening of ROQC in extracts of nuts (nut "milks"), and dog serum. The ELISA was sensitive for ROQC, with a level of 0.117 ng ml-1 inhibiting colour development by 50% (IC50), a limit of detection of 0.026 ng ml-1, and a dynamic range (IC20 to IC80) of 0.038 to 0.289 ng ml-1 in buffer. The assay was tolerant to significant levels of methanol. Recoveries from 4 types of nut milks spiked over the range of 0.25 to 2 ng ml-1 were in the range of 83.5% to 116%. A small survey of commercial nut "milks" and "creamers" indicated 4 of 35 samples contained ROQC at levels so low that they are unlikely to be significant to human health (<0.6 ng ml-1). The assay was also applied to canine serum. Recoveries from serum spiked over the range of 0.2 to 5 ng ml-1 ranged from 98.1% to 123%. The results suggest the ELISA can be applied to the screening of food products, such as nut extracts, as well as for the screening of serum from dogs suspected to be suffering from mycotoxin-induced tremors.
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Affiliation(s)
- Chris M Maragos
- Mycotoxin Prevention and Applied Microbiology Research Unit, National Center for Agricultural Utilization Research, U.S. Department of Agriculture - Agricultural Research Service , Peoria, IL, USA
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18
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Otero C, Arredondo C, Echeverría-Vega A, Gordillo-Fuenzalida F. Penicillium spp. mycotoxins found in food and feed and their health effects. WORLD MYCOTOXIN J 2020. [DOI: 10.3920/wmj2019.2556] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Mycotoxins are toxic secondary metabolites produced by fungi. These compounds have different structures and target different organs, acting at different steps of biological processes inside the cell. Around 32 mycotoxins have been identified in fungal Penicillium spp. isolated from food and feed. Some of these species are important pathogens which contaminate food, such as maize, cereals, soybeans, sorghum, peanuts, among others. These microorganisms can be present in different steps of the food production process, such as plant growth, harvest, drying, elaboration, transport, and packaging. Although some Penicillium spp. are pathogens, some of them are used in elaboration of processed foods, such as cheese and sausages. This review summarises the Penicillium spp. mycotoxin toxicity, focusing mainly on the subgenus Penicillium, frequently found in food and feed. Toxicity is reviewed both in animal models and cultured cells. Finally, some aspects of their regulations are discussed.
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Affiliation(s)
- C. Otero
- Escuela de Química y Farmacia, Facultad de Medicina, Universidad Andrés Bello, República 252, Santiago, Chile
| | - C. Arredondo
- Laboratorio de Neuroepigenética, Instituto de Ciencias Biomédicas (ICB), Facultad de Medicina y Facultad de Ciencias de la Vida, Universidad Andrés Bello, República 330, Santiago, Chile
| | - A. Echeverría-Vega
- Centro de Investigación en Estudios Avanzados del Maule (CIEAM), Vicerrectoría de Investigación y Postgrado, Universidad Católica del Maule, Talca, Chile
| | - F. Gordillo-Fuenzalida
- Centro de Biotecnología de los Recursos Naturales (CENBIO), Laboratorio de Microbiología Aplicada, Facultad de Ciencias Agrarias y Forestales, Universidad Católica del Maule, Avda. San Miguel 3605, Talca, Chile
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19
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Penicillium roqueforti: an overview of its genetics, physiology, metabolism and biotechnological applications. FUNGAL BIOL REV 2020. [DOI: 10.1016/j.fbr.2020.03.001] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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20
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Fusco V, Chieffi D, Fanelli F, Logrieco AF, Cho G, Kabisch J, Böhnlein C, Franz CMAP. Microbial quality and safety of milk and milk products in the 21st century. Compr Rev Food Sci Food Saf 2020; 19:2013-2049. [DOI: 10.1111/1541-4337.12568] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2020] [Revised: 04/03/2020] [Accepted: 04/03/2020] [Indexed: 12/11/2022]
Affiliation(s)
- Vincenzina Fusco
- Institute of Sciences of Food Production National Research Council of Italy (CNR‐ISPA) Bari Italy
| | - Daniele Chieffi
- Institute of Sciences of Food Production National Research Council of Italy (CNR‐ISPA) Bari Italy
| | - Francesca Fanelli
- Institute of Sciences of Food Production National Research Council of Italy (CNR‐ISPA) Bari Italy
| | - Antonio F. Logrieco
- Institute of Sciences of Food Production National Research Council of Italy (CNR‐ISPA) Bari Italy
| | - Gyu‐Sung Cho
- Department of Microbiology and BiotechnologyMax‐Rubner Institut Kiel Germany
| | - Jan Kabisch
- Department of Microbiology and BiotechnologyMax‐Rubner Institut Kiel Germany
| | - Christina Böhnlein
- Department of Microbiology and BiotechnologyMax‐Rubner Institut Kiel Germany
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21
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Tran VN, Viktorova J, Augustynkova K, Jelenova N, Dobiasova S, Rehorova K, Fenclova M, Stranska-Zachariasova M, Vitek L, Hajslova J, Ruml T. In Silico and In Vitro Studies of Mycotoxins and Their Cocktails; Their Toxicity and Its Mitigation by Silibinin Pre-Treatment. Toxins (Basel) 2020; 12:E148. [PMID: 32121188 PMCID: PMC7150870 DOI: 10.3390/toxins12030148] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2019] [Revised: 02/21/2020] [Accepted: 02/25/2020] [Indexed: 12/31/2022] Open
Abstract
Mycotoxins found in randomly selected commercial milk thistle dietary supplement were evaluated for their toxicity in silico and in vitro. Using in silico methods, the basic physicochemical, pharmacological, and toxicological properties of the mycotoxins were predicted using ACD/Percepta. The in vitro cytotoxicity of individual mycotoxins was determined in mouse macrophage (RAW 264.7), human hepatoblastoma (HepG2), and human embryonic kidney (HEK 293T) cells. In addition, we studied the bioavailability potential of mycotoxins and silibinin utilizing an in vitro transwell system with differentiated human colon adenocarcinoma cells (Caco-2) simulating mycotoxin transfer through the intestinal epithelial barrier. The IC50 values for individual mycotoxins in studied cells were in the biologically relevant ranges as follows: 3.57-13.37 nM (T-2 toxin), 5.07-47.44 nM (HT-2 toxin), 3.66-17.74 nM (diacetoxyscirpenol). Furthermore, no acute toxicity was obtained for deoxynivalenol, beauvericin, zearalenone, enniatinENN-A, enniatin-A1, enniatin-B, enniatin-B1, alternariol, alternariol-9-methyl ether, tentoxin, and mycophenolic acid up to the 50 nM concentration. The acute toxicity of these mycotoxins in binary combinations exhibited antagonistic effects in the combinations of T-2 with DON, ENN-A1, or ENN-B, while the rest showed synergistic or additive effects. Silibinin had a significant protective effect against both the cytotoxicity of three mycotoxins (T-2 toxin, HT-2 toxin, DAS) and genotoxicity of AME, AOH, DON, and ENNs on HEK 293T. The bioavailability results confirmed that AME, DAS, ENN-B, TEN, T-2, and silibinin are transported through the epithelial cell layer and further metabolized. The bioavailability of silibinin is very similar to mycotoxins poor penetration.
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Affiliation(s)
- Van Nguyen Tran
- Department of Biochemistry and Microbiology, University of Chemistry and Technology, Technicka 3, 16628 Prague 6, Czech Republic; (V.N.T.); (J.V.); (K.A.); (N.J.); (S.D.); (K.R.)
| | - Jitka Viktorova
- Department of Biochemistry and Microbiology, University of Chemistry and Technology, Technicka 3, 16628 Prague 6, Czech Republic; (V.N.T.); (J.V.); (K.A.); (N.J.); (S.D.); (K.R.)
| | - Katerina Augustynkova
- Department of Biochemistry and Microbiology, University of Chemistry and Technology, Technicka 3, 16628 Prague 6, Czech Republic; (V.N.T.); (J.V.); (K.A.); (N.J.); (S.D.); (K.R.)
| | - Nikola Jelenova
- Department of Biochemistry and Microbiology, University of Chemistry and Technology, Technicka 3, 16628 Prague 6, Czech Republic; (V.N.T.); (J.V.); (K.A.); (N.J.); (S.D.); (K.R.)
| | - Simona Dobiasova
- Department of Biochemistry and Microbiology, University of Chemistry and Technology, Technicka 3, 16628 Prague 6, Czech Republic; (V.N.T.); (J.V.); (K.A.); (N.J.); (S.D.); (K.R.)
| | - Katerina Rehorova
- Department of Biochemistry and Microbiology, University of Chemistry and Technology, Technicka 3, 16628 Prague 6, Czech Republic; (V.N.T.); (J.V.); (K.A.); (N.J.); (S.D.); (K.R.)
| | - Marie Fenclova
- Department of Food Analysis and Nutrition, University of Chemistry and Technology, Technicka 3, 16628 Prague 6, Czech Republic; (M.F.); (M.S.-Z.); (J.H.)
| | - Milena Stranska-Zachariasova
- Department of Food Analysis and Nutrition, University of Chemistry and Technology, Technicka 3, 16628 Prague 6, Czech Republic; (M.F.); (M.S.-Z.); (J.H.)
| | - Libor Vitek
- First Faculty of Medicine, Charles University, Katerinska 32, 12108 Prague 2, Czech Republic;
- Faculty General Hospital, U Nemocnice 2, 12808 Praha 2, Czech Republic
| | - Jana Hajslova
- Department of Food Analysis and Nutrition, University of Chemistry and Technology, Technicka 3, 16628 Prague 6, Czech Republic; (M.F.); (M.S.-Z.); (J.H.)
| | - Tomas Ruml
- Department of Biochemistry and Microbiology, University of Chemistry and Technology, Technicka 3, 16628 Prague 6, Czech Republic; (V.N.T.); (J.V.); (K.A.); (N.J.); (S.D.); (K.R.)
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22
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Reinholds I, Rusko J, Pugajeva I, Berzina Z, Jansons M, Kirilina-Gutmane O, Tihomirova K, Bartkevics V. The Occurrence and Dietary Exposure Assessment of Mycotoxins, Biogenic Amines, and Heavy Metals in Mould-Ripened Blue Cheeses. Foods 2020; 9:E93. [PMID: 31963130 PMCID: PMC7023506 DOI: 10.3390/foods9010093] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2019] [Revised: 01/06/2020] [Accepted: 01/09/2020] [Indexed: 11/24/2022] Open
Abstract
The occurrence and dietary exposure assessment of 16 mycotoxins, 6 biogenic amines (BAs), and 13 metallic elements in blue-veined cheeses (n = 46) is reported. Co-occurrence of mycophenolic acid (≤599 µg·kg-1) with roquefortine C (≤5454 µg·kg-1) was observed in 63% of the tested cheeses, while BAs were frequently present at concentrations between 0.2 and 717 mg kg-1. The concentrations of heavy metals in cheeses were very low. Chronic/acute exposure assessment based on consumption data from different European populations indicated that the levels of mycotoxins and heavy metals are safe to consumers, whereas, rather high hazard indexes (HI up to 0.77) were determined for BAs according to the worst-case scenario based on high consumption and 95th percentile occurrence. A more detailed acute dietary intake study indicated that histamine and tyramine were predominant among these BAs, reaching 27 and 41% of the acute oral intake reference doses.
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Affiliation(s)
- Ingars Reinholds
- Institute of Food Safety, Animal Health and Environment "BIOR", Lejupes iela 3, LV-1076 Riga, Latvia
- Faculty of Chemistry, University of Latvia, Jelgavas iela 1, LV-1004 Riga, Latvia
| | - Janis Rusko
- Institute of Food Safety, Animal Health and Environment "BIOR", Lejupes iela 3, LV-1076 Riga, Latvia
- Faculty of Chemistry, University of Latvia, Jelgavas iela 1, LV-1004 Riga, Latvia
| | - Iveta Pugajeva
- Institute of Food Safety, Animal Health and Environment "BIOR", Lejupes iela 3, LV-1076 Riga, Latvia
| | - Zane Berzina
- Institute of Food Safety, Animal Health and Environment "BIOR", Lejupes iela 3, LV-1076 Riga, Latvia
- Faculty of Chemistry, University of Latvia, Jelgavas iela 1, LV-1004 Riga, Latvia
| | - Martins Jansons
- Institute of Food Safety, Animal Health and Environment "BIOR", Lejupes iela 3, LV-1076 Riga, Latvia
- Faculty of Chemistry, University of Latvia, Jelgavas iela 1, LV-1004 Riga, Latvia
| | - Olga Kirilina-Gutmane
- Institute of Food Safety, Animal Health and Environment "BIOR", Lejupes iela 3, LV-1076 Riga, Latvia
| | - Kristina Tihomirova
- Institute of Food Safety, Animal Health and Environment "BIOR", Lejupes iela 3, LV-1076 Riga, Latvia
- Water Research Laboratory, Research Centre for Civil Engineering, Faculty of Civil Engineering, Riga Technical University, Kipsalas iela 6a-263, LV-1048 Riga, Latvia
| | - Vadims Bartkevics
- Institute of Food Safety, Animal Health and Environment "BIOR", Lejupes iela 3, LV-1076 Riga, Latvia
- Faculty of Chemistry, University of Latvia, Jelgavas iela 1, LV-1004 Riga, Latvia
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24
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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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25
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Hammerl R, Frank O, Dietz M, Hirschmann J, Hofmann T. Tyrosine Induced Metabolome Alterations of Penicillium roqueforti and Quantitation of Secondary Key Metabolites in Blue-Mold Cheese. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:8500-8509. [PMID: 31298534 DOI: 10.1021/acs.jafc.9b03237] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
To map qualitative and quantitative metabolome alterations when Penicillium roqueforti is grown in an environment where l-tyrosine levels are perturbed, the recently established differential off-line LC-NMR (DOLC-NMR) approach was successfully applied in connection with an absolute metabolite quantitation using a quantitative 1H NMR protocol following the ERETIC 2 (Electronic REference To access In vivo Concentrations) methodology. Among the 23 influenced metabolites, amino acid degradation products like 2-(4-hydroxyphenyl)acetic acid and 2-(3,4-dihydroxyphenyl)acetic acid underwent a tremendous upregulation in the amino acid perturbed approach. Moreover, the output of secondary metabolites like andrastin A, eremofortin B, and the tetrapeptide d-Phe-l-Val-d-Val-l-Tyr was affected in the case of the presence or absence of the added aromatic amino acid. Furthermore, the isolated secondary metabolites of P. roqueforti have been quantified for the first time in five divergent Penicillium isolates by means of a validated LC-ECHO-MS/MS method. This technique is used to compensate the effect of co-extracted matrix compounds during the analysis and to utilize quasi-internal standards to quantify all metabolites of interest accurately. This screening outlined the great variety between the different fungi of the same species. The metabolite spectra of wild-type fungi included more toxic intermediates compared to a selected fungi used as a starter culture for blue-mold cheese production. In addition, these secondary metabolites were quantified in commercially available white- and blue-mold cheese samples. The main differences between the analyte profiles of white and blue cheeses were linked to the impact of the used starter culture. Specific metabolites detected from P. roqueforti like andrastin A and B or roquefortine C could not be detected in white cheese. Among the blue cheese samples, different metabolite pattern could be observed regarding various P. roqueforti starter cultures.
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Affiliation(s)
- Richard Hammerl
- Chair of Food Chemistry and Molecular Sensory Science , Technische Universität München , Lise-Meitner-Strasse 34 , D-85354 Freising-Weihenstephan , Germany
| | - Oliver Frank
- Chair of Food Chemistry and Molecular Sensory Science , Technische Universität München , Lise-Meitner-Strasse 34 , D-85354 Freising-Weihenstephan , Germany
| | - Maximilian Dietz
- Chair of Food Chemistry and Molecular Sensory Science , Technische Universität München , Lise-Meitner-Strasse 34 , D-85354 Freising-Weihenstephan , Germany
| | - Julia Hirschmann
- Chair of Food Chemistry and Molecular Sensory Science , Technische Universität München , Lise-Meitner-Strasse 34 , D-85354 Freising-Weihenstephan , Germany
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular Sensory Science , Technische Universität München , Lise-Meitner-Strasse 34 , D-85354 Freising-Weihenstephan , Germany
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich , Lise-Meitner-Strasse 34 , D-85354 Freising-Weihenstephan , Germany
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Casquete R, Benito MJ, Aranda E, Martín A, Hernández A, Córdoba MDG. Cyclopiazonic acid gene expression as strategy to minimizing mycotoxin contamination in cheese. Fungal Biol 2019; 125:160-165. [PMID: 33518206 DOI: 10.1016/j.funbio.2019.06.011] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2019] [Revised: 06/21/2019] [Accepted: 06/25/2019] [Indexed: 11/16/2022]
Abstract
Expression of genes associated with cyclopiazonic acid (CPA) biosynthesis by Penicillium strains in a cheese-based medium has not been previously studied. To control CPA biosynthesis, it would be useful to understand the changes in gene expression during cheese production and relate them to toxin production. The objective was to evaluate the influence of pH, aw, and temperature on expression of dmaT, which encodes the enzyme dimethylallyl tryptophan synthase involved in the biosynthesis of CPA. We assayed three Penicillium strains, Penicillium commune CBS311 and CBS341 and Penicillium camemberti CBS273, using reverse transcription real-time PCR. Our results showed that the expression patterns of the gene were influenced by strain and environmental conditions. The highest expression for the P. commune strains was observed at pH 6.0, 0.95 aw, at 25 or 30 °C, depending on the strain. In contrast, P. camemberti CBS273 showed a lower dmaT expression with a maximum at 25 °C, pH 5.0 and 0.95 aw. Correlation analysis indicated that the three toxigenic strains showed a strong correlation between the relative expression of the dmaT gene and concentration of CPA under conditions simulating cheese ripening. This method could be used to control CPA production in cheese by detection of dmaT expression.
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Affiliation(s)
- Rocío Casquete
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain; Instituto Universitario de Investigación en Recursos Agrarios (INURA), Universidad de Extremadura, Avd. De la Investigación, 06006 Badajoz, Spain
| | - María José Benito
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain; Instituto Universitario de Investigación en Recursos Agrarios (INURA), Universidad de Extremadura, Avd. De la Investigación, 06006 Badajoz, Spain.
| | - Emilio Aranda
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain; Instituto Universitario de Investigación en Recursos Agrarios (INURA), Universidad de Extremadura, Avd. De la Investigación, 06006 Badajoz, Spain
| | - Alberto Martín
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain; Instituto Universitario de Investigación en Recursos Agrarios (INURA), Universidad de Extremadura, Avd. De la Investigación, 06006 Badajoz, Spain
| | - Alejandro Hernández
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain; Instituto Universitario de Investigación en Recursos Agrarios (INURA), Universidad de Extremadura, Avd. De la Investigación, 06006 Badajoz, Spain
| | - María de Guía Córdoba
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain; Instituto Universitario de Investigación en Recursos Agrarios (INURA), Universidad de Extremadura, Avd. De la Investigación, 06006 Badajoz, Spain
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Anelli P, Haidukowski M, Epifani F, Cimmarusti MT, Moretti A, Logrieco A, Susca A. Fungal mycobiota and mycotoxin risk for traditional artisan Italian cave cheese. Food Microbiol 2019; 78:62-72. [DOI: 10.1016/j.fm.2018.09.014] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2018] [Revised: 09/21/2018] [Accepted: 09/24/2018] [Indexed: 11/26/2022]
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Hymery N, Mounier J, Coton E. Effect of Penicillium roqueforti mycotoxins on Caco-2 cells: Acute and chronic exposure. Toxicol In Vitro 2018; 48:188-194. [PMID: 29408666 DOI: 10.1016/j.tiv.2018.01.017] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2017] [Revised: 01/16/2018] [Accepted: 01/22/2018] [Indexed: 10/17/2022]
Abstract
Penicillium roqueforti is a common food and feed contaminant. However, it is also worldwide renowned for its use as a technological culture responsible for the typicity of blue-veined cheese. Members of the P. roqueforti species are also known to be able to produce secondary metabolites including mycophenolic acid (MPA) and roquefortine C (ROQ C) mycotoxins. In order to more closely simulate the reality of mycotoxin exposure through contaminated food consumption, this work investigated the toxicological effects of MPA and ROQ C not only in acute but also in chronic (i.e. 21-days continuous exposure) conditions on Caco-2 cells. Acute exposure to high MPA or ROQ C concentrations induced an increase of IL-8 secretion. Effects of 21-days continuous exposure on barrier integrity, based on concentrations found in blue-veined cheese and mean of blue cheese intake by French consumers, were monitored. Concerning exposure to ROQ C, no alteration of the intestinal barrier was observed. In contrast, the highest tested MPA concentration (780 μM) induced a decrease in the barrier function of Caco-2 cell monolayers, but no paracellular passage of bacteria was observed. This study highlighted that exposure to MPA and ROQ C average concentrations found in blue-veined cheese does not seem to induce significant toxicological effects in the tested conditions.
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Affiliation(s)
- Nolwenn Hymery
- Université de Brest, EA 3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France.
| | - Jérome Mounier
- Université de Brest, EA 3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France
| | - Emmanuel Coton
- Université de Brest, EA 3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France
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Lheureux L, Bailly S, Kammerer M. Intoxication par les mycotoxines tremorgènes chez le chien. TOXICOLOGIE ANALYTIQUE ET CLINIQUE 2018. [DOI: 10.1016/j.toxac.2018.07.083] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Camarillo EH, Ramirez-Martinez A, Carvajal-Moreno M, Vargas-Ortíz M, Wesolek N, Rodriguez Jimenes GDC, Garcia Alvarado MÁ, Roudot AC, Salgado Cervantes MA, Robles-Olvera VJ. Assessment of Aflatoxin M1 and M2 exposure risk through Oaxaca cheese consumption in southeastern Mexico. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2018; 28:202-213. [PMID: 29560730 DOI: 10.1080/09603123.2018.1453054] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/10/2017] [Accepted: 02/23/2018] [Indexed: 06/08/2023]
Abstract
The present study evaluated the exposure of Southeast Mexican population to Aflatoxin M1 (AFM1) and M2 (AFM2) through the consumption of Oaxaca cheese. The intake of Oaxaca cheese was assessed via a food 7-day dairy questionnaire (N = 1100, 2014 and 2015). Thirty Oaxaca cheeses were randomly sampled, and the origin of the samples was also investigated. AFM1 and AFM2 were quantified by HPLC-FD. The exposure was assessed through the combination of the Probabilistic Density Functions (probabilistic approach). The percentage of the population at risk was calculated through the population exceeding the toxicological reference values (TDI). The risk assessment revealed that the population at higher risk to AFM1 and AFM2 was the children, followed by the adolescents and adult women. To our knowledge, the present study is the first to assess the exposure risk of different age groups of a population to AFM1 and AFM2 through the consumption of cheese.
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Affiliation(s)
- Estela Hernández Camarillo
- a Food Engineering Department , Tecnológico Nacional de México - Instituto Tecnológico Superior de Huatusco , Huatusco , Mexico
| | - Alejandra Ramirez-Martinez
- b Unidad de Investigación y Desarrollo en Alimentos , Tecnológico Nacional de México - Instituto Tecnologico de Veracruz , Veracruz , Mexico
| | - Magda Carvajal-Moreno
- c Department of Botany , Universidad Nacional Autónoma de México , Mexico City , Mexico
| | - Manuel Vargas-Ortíz
- d CONACYT-CIAD (Centro de Investigación enAlimentación y Desarrollo) , Coordinación Culiacán , Mexico
| | - Nathalie Wesolek
- e Laboratoire de Toxicologie Alimentaire et Cellulaire , Université de Bretagne Occidentale , Brest , France
| | | | - Miguel Ángel Garcia Alvarado
- b Unidad de Investigación y Desarrollo en Alimentos , Tecnológico Nacional de México - Instituto Tecnologico de Veracruz , Veracruz , Mexico
| | - Alain-Claude Roudot
- e Laboratoire de Toxicologie Alimentaire et Cellulaire , Université de Bretagne Occidentale , Brest , France
| | - Marco Antonio Salgado Cervantes
- b Unidad de Investigación y Desarrollo en Alimentos , Tecnológico Nacional de México - Instituto Tecnologico de Veracruz , Veracruz , Mexico
| | - Victor J Robles-Olvera
- b Unidad de Investigación y Desarrollo en Alimentos , Tecnológico Nacional de México - Instituto Tecnologico de Veracruz , Veracruz , Mexico
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Dubey MK, Aamir M, Kaushik MS, Khare S, Meena M, Singh S, Upadhyay RS. PR Toxin - Biosynthesis, Genetic Regulation, Toxicological Potential, Prevention and Control Measures: Overview and Challenges. Front Pharmacol 2018; 9:288. [PMID: 29651243 PMCID: PMC5885497 DOI: 10.3389/fphar.2018.00288] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2017] [Accepted: 03/13/2018] [Indexed: 01/28/2023] Open
Abstract
Out of the various mycotoxigenic food and feed contaminant, the fungal species belonging to Penicillium genera, particularly Penicillium roqueforti is of great economic importance, and well known for its crucial role in the manufacturing of Roquefort and Gorgonzola cheese. The mycotoxicosis effect of this mold is due to secretion of several metabolites, of which PR toxin is of considerable importance, with regard to food quality and safety challenges issues. The food products and silages enriched with PR toxin could lead into damage to vital internal organs, gastrointestinal perturbations, carcinogenicity, immunotoxicity, necrosis, and enzyme inhibition. Moreover, it also has the significant mutagenic potential to disrupt/alter the crucial processes like DNA replication, transcription, and translation at the molecular level. The high genetic diversities in between the various strains of P. roqueforti persuaded their nominations with Protected Geographical Indication (PGI), accordingly to the cheese type, they have been employed. Recently, the biosynthetic mechanism and toxicogenetic studies unraveled the role of ari1 and prx gene clusters that cross-talk with the synthesis of other metabolites or involve other cross-regulatory pathways to negatively regulate/inhibit the other biosynthetic route targeted for production of a strain-specific metabolites. Interestingly, the chemical conversion that imparts toxic properties to PR toxin is the substitution/oxidation of functional hydroxyl group (-OH) to aldehyde group (-CHO). The rapid conversion of PR toxin to the other derivatives such as PR imine, PR amide, and PR acid, based on conditions available reflects their unstability and degradative aspects. Since the PR toxin-induced toxicity could not be eliminated safely, the assessment of dose-response and other pharmacological aspects for its safe consumption is indispensable. The present review describes the natural occurrences, diversity, biosynthesis, genetics, toxicological aspects, control and prevention strategies, and other management aspects of PR toxin with paying special attention on economic impacts with intended legislations for avoiding PR toxin contamination with respect to food security and other biosafety purposes.
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Affiliation(s)
- Manish K. Dubey
- Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi, India
| | - Mohd Aamir
- Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi, India
| | - Manish S. Kaushik
- Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi, India
| | - Saumya Khare
- Department of Biochemistry, Institute of Science, Banaras Hindu University, Varanasi, India
| | - Mukesh Meena
- Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi, India
- Centre for Transgenic Plant Development, Department of Biotechnology, Faculty of Science, Hamdard University, New Delhi, India
| | - Surendra Singh
- Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi, India
| | - Ram S. Upadhyay
- Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi, India
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Casquete R, Benito MJ, Córdoba MDG, Ruiz-Moyano S, Galván AI, Martín A. Physicochemical factors affecting the growth and mycotoxin production of Penicillium strains in a synthetic cheese medium. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.053] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Abstract
The basic raw materials for the production of processed cheese are natural cheese which is treated by heat with the addition of emulsifying salts. From a point of view of the melting temperatures used (and the pH-value of the product), the course of processed cheese production can be considered "pasteurisation of cheese." During the melting process, the majority of vegetative forms of microorganisms, including bacteria of the family Enterobacteriaceae, are inactivated. The melting temperatures are not sufficient to kill the endospores, which survive the process but are often weakened. From a microbiological point of view, the biggest contamination problem of processed cheese is caused by gram-positive spore-forming rod-shaped bacteria of the genera Bacillus, Geobacillus, and Clostridium. Other factors affecting the shelf-life and quality of processed cheese are mainly the microbiological quality of the raw materials used, strict hygienic conditions during the manufacturing process as well as the type of packaging materials and storage conditions. The quality of processed cheese is not only dependent on the ingredients used but also on other parameters such as the value of water activity of the processed cheese, its pH-value, the presence of salts and emulsifying salts and the amount of fat in the product.
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Affiliation(s)
- Leona Buňková
- a Department of Environmental Protection Engineering , Faculty of Technology, Tomas Bata University in Zlín , Zlín , Czech Republic
| | - František Buňka
- b Department of Food Technology , Faculty of Technology, Tomas Bata University in Zlín , Zlín , Czech Republic
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Bavaro SL, Susca A, Frisvad JC, Tufariello M, Chytiri A, Perrone G, Mita G, Logrieco AF, Bleve G. Isolation, Characterization, and Selection of Molds Associated to Fermented Black Table Olives. Front Microbiol 2017; 8:1356. [PMID: 28769914 PMCID: PMC5513898 DOI: 10.3389/fmicb.2017.01356] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2017] [Accepted: 07/04/2017] [Indexed: 12/02/2022] Open
Abstract
Table olives are one of the most important fermented food in the Mediterranean countries. Apart from lactic acid bacteria and yeasts that mainly conduct the olive fermentation, molds can develop on the brine surface, and can have either deleterious or useful effects on this process. From the food safety point of view, occurring molds could also produce mycotoxins, so, it is important to monitor and control them. In this respect, identification of molds associated to two Italian and two Greek fermented black table olives cultivars, was carried out. Sixty strains were isolated and molecularly identified as Penicillium crustosum (21), P. roqueforti (29), P. paneum (1), P. expansum (6), P. polonicum (2), P. commune (1). A group of 20 selected isolates was subjected to technological (beta-glucosidase, cellulolytic, ligninolytic, pectolytic, and xylanolytic activities; proteolytic enzymes) and safety (biogenic amines and secondary metabolites, including mycotoxins) characterization. Combining both technological (presence of desired and absence of undesired enzymatic activities) and safety aspects (no or low production of biogenic amines and regulated mycotoxins), it was possible to select six strains with biotechnological interest. These are putative candidates for future studies as autochthonous co-starters with yeasts and lactic acid bacteria for black table olive production.
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Affiliation(s)
- Simona L Bavaro
- Consiglio Nazionale delle Ricerche-Istituto di Scienze delle Produzioni AlimentariBari, Italy
| | - Antonia Susca
- Consiglio Nazionale delle Ricerche-Istituto di Scienze delle Produzioni AlimentariBari, Italy
| | - Jens C Frisvad
- Department of Biotechnology and Biomedicine, Technical University of DenmarkKongens Lyngby, Denmark
| | - Maria Tufariello
- Consiglio Nazionale delle Ricerche-Istituto di Scienze delle Produzioni AlimentariLecce, Italy
| | - Agathi Chytiri
- Section of Food Chemistry, Department of Chemistry, University of IoanninaIoannina, Greece
| | - Giancarlo Perrone
- Consiglio Nazionale delle Ricerche-Istituto di Scienze delle Produzioni AlimentariBari, Italy
| | - Giovanni Mita
- Consiglio Nazionale delle Ricerche-Istituto di Scienze delle Produzioni AlimentariLecce, Italy
| | - Antonio F Logrieco
- Consiglio Nazionale delle Ricerche-Istituto di Scienze delle Produzioni AlimentariBari, Italy
| | - Gianluca Bleve
- Consiglio Nazionale delle Ricerche-Istituto di Scienze delle Produzioni AlimentariLecce, Italy
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Tullila A, Nevanen TK. Utilization of Multi-Immunization and Multiple Selection Strategies for Isolation of Hapten-Specific Antibodies from Recombinant Antibody Phage Display Libraries. Int J Mol Sci 2017; 18:ijms18061169. [PMID: 28561803 PMCID: PMC5485993 DOI: 10.3390/ijms18061169] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2017] [Revised: 05/24/2017] [Accepted: 05/26/2017] [Indexed: 11/16/2022] Open
Abstract
Phage display technology provides a powerful tool for the development of novel recombinant antibodies. In this work, we optimized and streamlined the recombinant antibody discovery process for haptens as an example. A multi-immunization approach was used in order to avoid the need for construction of multiple antibody libraries. Selection methods were developed to utilize the full potential of the recombinant antibody library by applying four different elution conditions simultaneously. High-throughput immunoassays were used to analyse the binding properties of the individual antibody clones. Different carrier proteins were used in the immunization, selection, and screening phases to avoid enrichment of the antibodies for the carrier protein epitopes. Novel recombinant antibodies against mycophenolic acid and ochratoxin A, with affinities up to 39 nM and 34 nM, respectively, were isolated from a multi-immunized fragment antigen-binding (Fab) library.
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Affiliation(s)
- Antti Tullila
- VTT Technical Research Centre of Finland, Tietotie 2, FI-02150 Espoo, Finland.
| | - Tarja K Nevanen
- VTT Technical Research Centre of Finland, Tietotie 2, FI-02150 Espoo, Finland.
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Jiang W, Beloglazova NV, Luo P, Guo P, Lin G, Wang X. A Dual-Color Quantum Dots Encoded Frit-Based Immunoassay for Visual Detection of Aflatoxin M 1 and Pirlimycin Residues in Milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:1822-1828. [PMID: 28190349 DOI: 10.1021/acs.jafc.6b05337] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Mycotoxins and antibacterial agents are the main chemical hazards that lead to several health problems. Nowadays, multiplex immunoassay is a primary goal throughout the world. Here, aflatoxin M1 and pirlimycin were selected as models, and a novel dual colorimetric encoded frit-based immunoassay was developed for simultaneously screening of aflatoxin M1 and pirlimycin residues in milk. This multiplex frit-based immunoassay combined two monoclonal antibodies to extend the spectrum of analytes and to enable detection of two classes of analytes in a single test. The cutoff values were 0.02 μg/kg for aflatoxin M1 and 0.5 μg/kg for pirlimycin, which satisfied the requirement to measure the maximum residue levels. The novel colorimetric frit-based immunoassay has the advantage of high throughput, short analysis time, reduced overall cost per assay, and can be used as a rapid screening technique for simultaneously detecting aflatoxin M1 and pirlimycin residues in milk.
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Affiliation(s)
- Wenxiao Jiang
- Department of Physiology, School of Basic Medical Sciences, Shenzhen University Health Sciences Center , Shenzhen 518060, China
| | - Natalia V Beloglazova
- Laboratory of Food Analysis, Department of Bioanalysis, Ghent University , Harelbekestraat 72, B-9000 Ghent, Belgium
| | - Pengjie Luo
- Key Laboratory of Food Safety Risk Assessment, Ministry of Health, China National Center for Food Safety Risk Assessment , Beijing 100021, China
| | - Ping Guo
- Technology Center of JiangXi Entry-Exit Inspection and Quarantine Bureau, Nanchang 330038, China
| | - Guimiao Lin
- Department of Physiology, School of Basic Medical Sciences, Shenzhen University Health Sciences Center , Shenzhen 518060, China
| | - Xiaomei Wang
- Department of Physiology, School of Basic Medical Sciences, Shenzhen University Health Sciences Center , Shenzhen 518060, China
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Functional diversity within the Penicillium roqueforti species. Int J Food Microbiol 2017; 241:141-150. [DOI: 10.1016/j.ijfoodmicro.2016.10.001] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2016] [Revised: 08/29/2016] [Accepted: 10/01/2016] [Indexed: 11/22/2022]
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39
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Gillot G, Jany JL, Dominguez-Santos R, Poirier E, Debaets S, Hidalgo PI, Ullán RV, Coton E, Coton M. Genetic basis for mycophenolic acid production and strain-dependent production variability in Penicillium roqueforti. Food Microbiol 2016; 62:239-250. [PMID: 27889155 DOI: 10.1016/j.fm.2016.10.013] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2016] [Revised: 08/29/2016] [Accepted: 10/03/2016] [Indexed: 11/16/2022]
Abstract
Mycophenolic acid (MPA) is a secondary metabolite produced by various Penicillium species including Penicillium roqueforti. The MPA biosynthetic pathway was recently described in Penicillium brevicompactum. In this study, an in silico analysis of the P. roqueforti FM164 genome sequence localized a 23.5-kb putative MPA gene cluster. The cluster contains seven genes putatively coding seven proteins (MpaA, MpaB, MpaC, MpaDE, MpaF, MpaG, MpaH) and is highly similar (i.e. gene synteny, sequence homology) to the P. brevicompactum cluster. To confirm the involvement of this gene cluster in MPA biosynthesis, gene silencing using RNA interference targeting mpaC, encoding a putative polyketide synthase, was performed in a high MPA-producing P. roqueforti strain (F43-1). In the obtained transformants, decreased MPA production (measured by LC-Q-TOF/MS) was correlated to reduced mpaC gene expression by Q-RT-PCR. In parallel, mycotoxin quantification on multiple P. roqueforti strains suggested strain-dependent MPA-production. Thus, the entire MPA cluster was sequenced for P. roqueforti strains with contrasted MPA production and a 174bp deletion in mpaC was observed in low MPA-producers. PCRs directed towards the deleted region among 55 strains showed an excellent correlation with MPA quantification. Our results indicated the clear involvement of mpaC gene as well as surrounding cluster in P. roqueforti MPA biosynthesis.
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Affiliation(s)
- Guillaume Gillot
- Université de Brest, EA 3882 Laboratoire Universitaire de Biodiversité et d'Ecologie Microbienne, IBSAM ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France
| | - Jean-Luc Jany
- Université de Brest, EA 3882 Laboratoire Universitaire de Biodiversité et d'Ecologie Microbienne, IBSAM ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France
| | - Rebeca Dominguez-Santos
- Área de Microbiología, Facultad de Ciencias Biológicas y Ambientales, Universidad de León, 24071 León, Spain; Instituto de Biotecnología de León (INBIOTEC), Avenida Real n°1, Parque Científico de León, 24006 León, Spain
| | - Elisabeth Poirier
- Université de Brest, EA 3882 Laboratoire Universitaire de Biodiversité et d'Ecologie Microbienne, IBSAM ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France
| | - Stella Debaets
- Université de Brest, EA 3882 Laboratoire Universitaire de Biodiversité et d'Ecologie Microbienne, IBSAM ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France
| | - Pedro I Hidalgo
- Université de Brest, EA 3882 Laboratoire Universitaire de Biodiversité et d'Ecologie Microbienne, IBSAM ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France
| | - Ricardo V Ullán
- mAbxience, Upstream Production, Parque Tecnológico de León, Julia Morros s/n, Armunia, 24009, León, Spain
| | - Emmanuel Coton
- Université de Brest, EA 3882 Laboratoire Universitaire de Biodiversité et d'Ecologie Microbienne, IBSAM ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France
| | - Monika Coton
- Université de Brest, EA 3882 Laboratoire Universitaire de Biodiversité et d'Ecologie Microbienne, IBSAM ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France.
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García-Estrada C, Martín JF. Biosynthetic gene clusters for relevant secondary metabolites produced by Penicillium roqueforti in blue cheeses. Appl Microbiol Biotechnol 2016; 100:8303-13. [PMID: 27554495 DOI: 10.1007/s00253-016-7788-x] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2016] [Revised: 08/01/2016] [Accepted: 08/03/2016] [Indexed: 10/21/2022]
Abstract
Ripening of blue-veined cheeses, such as the French Bleu and Roquefort, the Italian Gorgonzola, the English Stilton, the Danish Danablu or the Spanish Cabrales, Picón Bejes-Tresviso, and Valdeón, requires the growth and enzymatic activity of the mold Penicillium roqueforti, which is responsible for the characteristic texture, blue-green spots, and aroma of these types of cheeses. This filamentous fungus is able to synthesize different secondary metabolites, including andrastins, mycophenolic acid, and several mycotoxins, such as roquefortines C and D, PR-toxin and eremofortins, isofumigaclavines A and B, and festuclavine. This review provides a detailed description of the main secondary metabolites produced by P. roqueforti in blue cheese, giving a special emphasis to roquefortine, PR-toxin and mycophenolic acid, and their biosynthetic gene clusters and pathways. The knowledge of these clusters and secondary metabolism pathways, together with the ability of P. roqueforti to produce beneficial secondary metabolites, is of interest for commercial purposes.
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Affiliation(s)
| | - Juan-Francisco Martín
- Área de Microbiología, Departamento de Biología Molecular, Universidad de León, 24071, León, Spain
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Smith MC, Madec S, Coton E, Hymery N. Natural Co-Occurrence of Mycotoxins in Foods and Feeds and Their in vitro Combined Toxicological Effects. Toxins (Basel) 2016; 8:94. [PMID: 27023609 PMCID: PMC4848621 DOI: 10.3390/toxins8040094] [Citation(s) in RCA: 325] [Impact Index Per Article: 40.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2016] [Revised: 03/18/2016] [Accepted: 03/21/2016] [Indexed: 11/16/2022] Open
Abstract
Some foods and feeds are often contaminated by numerous mycotoxins, but most studies have focused on the occurrence and toxicology of a single mycotoxin. Regulations throughout the world do not consider the combined effects of mycotoxins. However, several surveys have reported the natural co-occurrence of mycotoxins from all over the world. Most of the published data has concerned the major mycotoxins aflatoxins (AFs), ochratoxin A (OTA), zearalenone (ZEA), fumonisins (FUM) and trichothecenes (TCTs), especially deoxynivalenol (DON). Concerning cereals and derived cereal product samples, among the 127 mycotoxin combinations described in the literature, AFs+FUM, DON+ZEA, AFs+OTA, and FUM+ZEA are the most observed. However, only a few studies specified the number of co-occurring mycotoxins with the percentage of the co-contaminated samples, as well as the main combinations found. Studies of mycotoxin combination toxicity showed antagonist, additive or synergic effects depending on the tested species, cell model or mixture, and were not necessarily time- or dose-dependent. This review summarizes the findings on mycotoxins and their co-occurrence in various foods and feeds from all over the world as well as in vitro experimental data on their combined toxicity.
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Affiliation(s)
- Marie-Caroline Smith
- Université de Brest, EA 3882 Laboratoire Universitaire de Biodiversité et d'Ecologie Microbienne, ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France.
| | - Stéphanie Madec
- Université de Brest, EA 3882 Laboratoire Universitaire de Biodiversité et d'Ecologie Microbienne, ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France.
| | - Emmanuel Coton
- Université de Brest, EA 3882 Laboratoire Universitaire de Biodiversité et d'Ecologie Microbienne, ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France.
| | - Nolwenn Hymery
- Université de Brest, EA 3882 Laboratoire Universitaire de Biodiversité et d'Ecologie Microbienne, ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France.
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Fontaine K, Mounier J, Coton E, Hymery N. Individual and combined effects of roquefortine C and mycophenolic acid on human monocytic and intestinal cells. WORLD MYCOTOXIN J 2016. [DOI: 10.3920/wmj2014.1861] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Roquefortine C (ROC) and mycophenolic acid (MPA) are secondary metabolites produced by various fungal species. It is known that both ROC and MPA may co-occur in raw materials or food. However, to date there is a lack of information regarding their toxicity. In this study, ROC and/or MPA cytotoxicity was evaluated on human intestinal (Caco-2) and monocytic cell cultures (THP-1 and CD14+). After 48 h single mycotoxin exposure, viability tests showed that monocytes (THP-1 and CD14+) were more sensitive to ROC (inhibitory concentration 50% (IC50)=55 and 45 μM, respectively) than to MPA (IC50>780 μM). IC50 values determined from ROC and MPA mono-exposure experiments on Caco-2 cells were >100 and >780 μM, respectively. Caco-2 cell viability was significantly reduced after 48 h co-exposure at high ROC/MPA concentrations. A synergistic effect was observed at 10/78, 25/780 and 50/780 μM ROC/MPA concentrations, while an additive effect was seen at 100/780 μM. THP-1 apoptosis rate increased after 3 and/or 6 h single ROC (from 10 to 100 μM) and MPA (780 μM) exposures in a dose-dependent manner. Co-exposure to 100/780 μM of ROC/MPA led to an increase in the THP-1 apoptotic cell population. No apoptosis mechanism was observed on Caco-2 cells. This is the first time that combined ROC and MPA cytotoxic effects, as well as the associated mechanisms are investigated.
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Affiliation(s)
- K. Fontaine
- Université de Brest, EA3882, Laboratoire Universitaire de Biodiversité et d’Ecologie Microbienne, ESIAB, Technopôle de Brest-Iroise, 29280 Plouzané, France
| | - J. Mounier
- Université de Brest, EA3882, Laboratoire Universitaire de Biodiversité et d’Ecologie Microbienne, ESIAB, Technopôle de Brest-Iroise, 29280 Plouzané, France
| | - E. Coton
- Université de Brest, EA3882, Laboratoire Universitaire de Biodiversité et d’Ecologie Microbienne, ESIAB, Technopôle de Brest-Iroise, 29280 Plouzané, France
| | - N. Hymery
- Université de Brest, EA3882, Laboratoire Universitaire de Biodiversité et d’Ecologie Microbienne, ESIAB, Technopôle de Brest-Iroise, 29280 Plouzané, France
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López P, de Rijk T, Sprong R, Mengelers M, Castenmiller J, Alewijn M. A mycotoxin-dedicated total diet study in the Netherlands in 2013: Part II – occurrence. WORLD MYCOTOXIN J 2016. [DOI: 10.3920/wmj2015.1906] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The occurrence of 59 natural toxins was determined in 88 composite food and drink samples of a mycotoxin-dedicated total diet study performed in the Netherlands in 2013. Composite food samples were prepared by pooling foods from a food category (as consumed, e.g. peeled, cooked, etc.) according to their consumption by population groups in the Netherlands. A multi-targeted method based on QuEChERs extraction, dilute and shoot and analysis by liquid chromatography-tandem mass spectrometry was applied to the 88 composite samples. Dedicated methods with lower detection limits for patulin, aflatoxins and trichothecenes were also applied to specific food types. Thirty samples (34%) were positive for one or more mycotoxins. Patulin, aflatoxin M1, zearalenone and plant toxins, with the exception of scopolamine in liquorice, were not detected in any of the composite samples. Aflatoxin B1 was only detected, but not at quantifiable levels, in the composites that contained peanuts. Fumonisin B1 was only found at 18 μg/kg in breakfast cereals consumed by the population group of 7-69 years, whereas ochratoxin A occurred at low levels around 1 μg/kg in liquorice, legumes and coffee. Grains and grain-based food composites were positive for ergot alkaloids, enniatins B and B1 and deoxynivalenol (DON). The levels of DON in the positive samples were lower compared to other studies, with the exception of breakfast cereals for infants with a DON concentration of 116 μg/kg. This specific composite sample may have contained an ingredient with a concentration exceeding the maximum legal limit of 200 μg/kg. Alternaria toxins (alternariol and alternariol methyl ether) were detected at levels ranging from 1.0 to 8.9 μg/kg in a number of composite samples, including tomato products, nuts, cereal products, chocolate and wine. Mycophenolic acid and roquefortine C cooccurred in mould-ripened cheese composites, while mycophenolic acid also was found in dried fruit and liquorice composite samples.
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Affiliation(s)
- P. López
- RIKILT Wageningen UR, P.O. Box 123, 6700 AB Wageningen, the Netherlands
| | - T. de Rijk
- RIKILT Wageningen UR, P.O. Box 123, 6700 AB Wageningen, the Netherlands
| | - R.C. Sprong
- National Institute for Public Health and the Environment (RIVM), P.O. Box 1, 3729 BA Bilthoven; the Netherlands
| | - M.J.B. Mengelers
- National Institute for Public Health and the Environment (RIVM), P.O. Box 1, 3729 BA Bilthoven; the Netherlands
| | - J.J.M. Castenmiller
- Netherlands Food and Consumer Product Safety Authority (NVWA), P.O Box 43006, 3540 AA Utrecht, the Netherlands
| | - M. Alewijn
- RIKILT Wageningen UR, P.O. Box 123, 6700 AB Wageningen, the Netherlands
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Evolutionary formation of gene clusters by reorganization: the meleagrin/roquefortine paradigm in different fungi. Appl Microbiol Biotechnol 2015; 100:1579-1587. [PMID: 26668029 DOI: 10.1007/s00253-015-7192-y] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2015] [Revised: 11/18/2015] [Accepted: 11/20/2015] [Indexed: 10/22/2022]
Abstract
The biosynthesis of secondary metabolites in fungi is catalyzed by enzymes encoded by genes linked in clusters that are frequently co-regulated at the transcriptional level. Formation of gene clusters may take place by de novo assembly of genes recruited from other cellular functions, but also novel gene clusters are formed by reorganization of progenitor clusters and are distributed by horizontal gene transfer. This article reviews (i) the published information on the roquefortine/meleagrin/neoxaline gene clusters of Penicillium chrysogenum (Penicillium rubens) and the short roquefortine cluster of Penicillium roqueforti, and (ii) the correlation of the genes present in those clusters with the enzymes and metabolites derived from these pathways. The P. chrysogenum roq/mel cluster consists of seven genes and includes a gene (roqT) encoding a 12-TMS transporter protein of the MFS family. Interestingly, the orthologous P. roquefortine gene cluster has only four genes and the roqT gene is present as a residual pseudogene that encodes only small peptides. Two of the genes present in the central region of the P. chrysogenum roq/mel cluster have been lost during the evolutionary formation of the short cluster and the order of the structural genes in the cluster has been rearranged. The two lost genes encode a N1 atom hydroxylase (nox) and a roquefortine scaffold-reorganizing oxygenase (sro). As a consequence P. roqueforti has lost the ability to convert the roquefortine-type carbon skeleton to the glandicoline/meleagrin-type scaffold and is unable to produce glandicoline B, meleagrin and neoxaline. The loss of this genetic information is not recent and occurred probably millions of years ago when a progenitor Penicillium strain got adapted to life in a few rich habitats such as cheese, fermented cereal grains or silage. P. roqueforti may be considered as a "domesticated" variant of a progenitor common to contemporary P. chrysogenum and related Penicillia.
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Fontaine K, Hymery N, Lacroix MZ, Puel S, Puel O, Rigalma K, Gaydou V, Coton E, Mounier J. Influence of intraspecific variability and abiotic factors on mycotoxin production in Penicillium roqueforti. Int J Food Microbiol 2015; 215:187-93. [DOI: 10.1016/j.ijfoodmicro.2015.07.021] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2015] [Revised: 06/25/2015] [Accepted: 07/15/2015] [Indexed: 10/23/2022]
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Dietrich R, Märtlbauer E. Development and application of monoclonal antibodies against the mycotoxin mycophenolic acid. Mycotoxin Res 2015; 31:185-90. [PMID: 26382857 DOI: 10.1007/s12550-015-0229-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2015] [Revised: 09/09/2015] [Accepted: 09/09/2015] [Indexed: 11/25/2022]
Abstract
Mycophenolic acid (MPA) is frequently found, often in high concentrations, in a broad range of food and feed matrices. Apart from the well-known contamination of blue-veined cheeses caused by the use of toxinogenic Penicillium roqueforti strains for manufacturing, a broad range of other Penicillium spp. is able to produce this immunosuppressive toxin. Therefore, MPA has been proposed to be a suitable marker for Penicillium-infected food commodities. In the present work, a high-affinity monoclonal antibody (mAb) for the specific detection of MPA was developed by immunizing mice with a MPA-protein conjugate coupled by an activated ester method. Under the conditions of a direct competitive enzyme immunoassay (EIA), 50% inhibition and detection limits of MPA standard curves were 1.2 and 0.3 ng/ml, respectively. Furthermore, the mAb could be successfully employed for the production of an immunoaffinity (IA) column enabling the efficient enrichment of MPA from processed foodstuffs. By combining the IA clean-up with a polyclonal antibody-based EIA, an ultrasensitive analysis method could be established which allowed the reliable and reproducible detection of MPA in artificially contaminated tomato ketchup as a model matrix at concentrations as low as 0.1 ng/g.
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Affiliation(s)
- Richard Dietrich
- Department of Veterinary Sciences, Ludwig Maximilians-Universität München, Schönleutnerstraße 8, 85764, Oberschleißheim, Germany.
| | - Erwin Märtlbauer
- Department of Veterinary Sciences, Ludwig Maximilians-Universität München, Schönleutnerstraße 8, 85764, Oberschleißheim, Germany
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Torović L. Aflatoxin M1 in processed milk and infant formulae and corresponding exposure of adult population in Serbia in 2013-2014. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2015; 8:235-44. [PMID: 26125414 DOI: 10.1080/19393210.2015.1063094] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Aflatoxin M1 (AFM1) occurrence was analysed in 80 samples of milk and 21 samples of infant formulae on the Serbian market, using high-performance liquid chromatography with fluorescence detection. All milk samples collected in 2013 showed AFM1 contamination in the range 0.02-0.32 μg kg(-1), with a mean level of 0.13 μg kg(-1). The EU maximum level for AFM1 in milk (0.05 μg kg(-1)) was exceeded in 75% of the samples. In 2014, AFM1 was found in 83%, 70%, 80% and 58% of the samples collected in April, July, September and December, respectively, exceeding the limit in 5% of the samples taken in July. The additional number of liver cancer cases per year associated with exposure to AFM1 was estimated to be 0.004 in the adult population. Regarding infant formulae, AFM1 was found in only one sample.
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Affiliation(s)
- Ljilja Torović
- a Center for Hygiene and Human Ecology , Institute of Public Health of Vojvodina , Novi Sad , Serbia.,b Faculty of Medicine , Department of Pharmacy, University of Novi Sad , Novi Sad , Serbia
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A natural short pathway synthesizes roquefortine C but not meleagrin in three different Penicillium roqueforti strains. Appl Microbiol Biotechnol 2015; 99:7601-12. [PMID: 25998659 DOI: 10.1007/s00253-015-6676-0] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2015] [Revised: 05/03/2015] [Accepted: 05/05/2015] [Indexed: 10/23/2022]
Abstract
The production of mycotoxins and other secondary metabolites in Penicillium roqueforti is of great interest because of its long history of use in blue-veined cheese manufacture. In this article, we report the cloning and characterization of the roquefortine gene cluster in three different P. roqueforti strains isolated from blue cheese in the USA (the type strain), France, and the UK (Cheshire cheese). All three strains showed an identical roquefortine gene cluster organization and almost identical (98-99%) gene nucleotide sequences in the entire 16.6-kb cluster region. When compared with the Penicillium chrysogenum roquefortine/meleagrin seven-gene cluster, the P. roqueforti roquefortine cluster contains only four genes (rds, rdh, rpt, and gmt) encoding the roquefortine dipeptide synthetase, roquefortine D dehydrogenase, roquefortine prenyltransferase, and a methyltransferase, respectively. Silencing of the rds or rpt genes by the RNAi strategy reduced roquefortine C production by 50% confirming the involvement of these two key genes in roquefortine biosynthesis. An additional putative gene, orthologous of the MFS transporter roqT, is rearranged in all three strains as a pseudogene. The same four genes and a complete (not rearranged) roqT, encoding a MFS transporter containing 12 TMS domains, occur in the seven-gene cluster in P. chrysogenum although organized differently. Interestingly, the two "late" genes of the P. chrysogenum roquefortine/meleagrin gene cluster that convert roquefortine C to glandicoline B and meleagrin are absent in the P. roqueforti four-gene cluster. No meleagrin production was detected in P. roqueforti cultures grown in YES medium, while P. chrysogenum produces meleagrin in these conditions. No orthologous genes of the two missing meleagrin synthesizing genes were found elsewhere in the recently released P. roqueforti genome. Our data suggest that during evolution, the seven-gene cluster present in P. chrysogenum, and probably also in other glandicoline/meleagrin producing fungi, has been trimmed down to a short cluster in P. roqueforti leading to the synthesis of roquefortine C rather than meleagrin as a final product.
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