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Zhang Y, Wei D, Wu X, Duan T, Xu J, Dong F, Pan X, Zheng Y. Occurrence and impact of carbendazim and hymexazol residues on yeast growth and ochratoxin A contamination during wine production. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6280-6287. [PMID: 37177869 DOI: 10.1002/jsfa.12699] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 03/16/2023] [Accepted: 05/09/2023] [Indexed: 05/15/2023]
Abstract
BACKGROUND Grapes are highly vulnerable to infection by carbon black aspergilli, which produce ochratoxin A (OTA), a mycotoxin. Carbendazim and hymexazol are widely applied to control grape diseases. Howerver, fungicides, toxigenic fungi, and OTA can be transferred from grapes to wine causing potential safety issues. The impact of these residues on fungal populations and OTA during vinification are currently unclear. Here we investigated the effects of carbendazim and hymexazol on the viability of Aspergillus carbonarius and OTA contamination during an indoor wine-processing experiment. RESULTS The population size of A. carbonarius substantially increased at 24 h followed by a significantly decreased at 72 h after destemming and crushing. However, carbendazim and hymexazol notably inhibited the growth of A. carbonarius in must samples. In addition, yeast growth was substantially deleyed by carbendazim, hymexazol, and OTA during the first 3 days in compared with the control. Carbendazim, hymexazol, and OTA residues declined over time, and the processing factors (PFs) for carbendazim and hymexazol throughout vinification were 0.164, 0.074, and 0.185-0.476, respectively. Carbendazim and hymexazol each reduced OTA concentrations. However, there was no significant difference after 48 h. Addition of carbendazim or hymexazol significantly reduced the level of A. carbonarius but had no significant effect on the final concentration of OTA in mature wine. CONCLUSION The wine-making process can reduce the residues of OTA, carbendazim, and hymexazol in grapes, but it is recommended that grapes chosen to make wine should be free of A. carbonarius contamination. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Ying Zhang
- Shandong Engineering Research Center for Environment-Friendly Agricultural Pest Management, College of Plant Health and Medicine, Qingdao Agricultural University, Qingdao, China
- Guizhou Institute of Plant Protection, Guizhou Academy of Agricultural Sciences, Guiyang, China
| | - Dongmei Wei
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, China
- Key Laboratory of Control of Biological Hazard Factors (Plant Origin) for Agri-Product Quality and Safety, Ministry of Agriculture, Beijing, China
| | - Xiaohu Wu
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, China
- Key Laboratory of Control of Biological Hazard Factors (Plant Origin) for Agri-Product Quality and Safety, Ministry of Agriculture, Beijing, China
| | - Tingting Duan
- Guizhou Institute of Plant Protection, Guizhou Academy of Agricultural Sciences, Guiyang, China
| | - Jun Xu
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, China
- Key Laboratory of Control of Biological Hazard Factors (Plant Origin) for Agri-Product Quality and Safety, Ministry of Agriculture, Beijing, China
| | - Fengshou Dong
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, China
- Key Laboratory of Control of Biological Hazard Factors (Plant Origin) for Agri-Product Quality and Safety, Ministry of Agriculture, Beijing, China
| | - Xinglu Pan
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, China
- Key Laboratory of Control of Biological Hazard Factors (Plant Origin) for Agri-Product Quality and Safety, Ministry of Agriculture, Beijing, China
| | - Yongquan Zheng
- Shandong Engineering Research Center for Environment-Friendly Agricultural Pest Management, College of Plant Health and Medicine, Qingdao Agricultural University, Qingdao, China
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From Grapes to Wine: Impact of the Vinification Process on Ochratoxin A Contamination. Foods 2023; 12:foods12020260. [PMID: 36673352 PMCID: PMC9858051 DOI: 10.3390/foods12020260] [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: 11/02/2022] [Revised: 12/27/2022] [Accepted: 01/04/2023] [Indexed: 01/09/2023] Open
Abstract
Ochratoxin A (OTA) is one of the major mycotoxins, classified as "potentially carcinogenic to humans" (Group 2B) by the International Agency for Research on Cancer (IARC), and wine is one of its main sources of intake in human consumption. The main producer of this toxin is Aspergillus carbonarius, a fungus that contaminates grapes early in the growing season. The vinification process, as a whole, reduces the toxin content in wine compared to the grapes; however, not all vinification steps contribute equally to this reduction. During the maceration phase in red wines, toxin concentrations generally tend to increase. Based on previous studies, this review provides an overview of how each step of the vinification process influences the final OTA contamination in wine. Moreover, certain physical, chemical, and microbiological post-harvest strategies are useful in reducing OTA levels in wine. Among these, the use of fining agents, such as gelatin, egg albumin, and bentonite, must be considered. Therefore, this review describes the fate of OTA during the winemaking process, including quantitative data when available, and highlights actions able to reduce the final OTA level in wine.
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Al-Jaza D, Medina A, Magan N. Efficacy of sodium metabisulphite for control of Aspergillus flavus and aflatoxin B1 contamination in vitro and in chilli powder and whole red chillies. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Exposure risk assessment to ochratoxin A through consumption of juice and wine considering the effect of steam extraction time and vinification stages. Food Chem Toxicol 2017; 109:237-244. [DOI: 10.1016/j.fct.2017.09.013] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2017] [Revised: 08/17/2017] [Accepted: 09/05/2017] [Indexed: 11/18/2022]
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Ochratoxin A Detection on Antibody- Immobilized on BSA-Functionalized Gold Electrodes. PLoS One 2016; 11:e0160021. [PMID: 27467684 PMCID: PMC4965031 DOI: 10.1371/journal.pone.0160021] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2016] [Accepted: 07/12/2016] [Indexed: 11/21/2022] Open
Abstract
Ochratoxin A (OTA)—a toxin produced by Aspergillus carbonarius, Aspergillus ochraceus, and Penicillium verrucosum—is one of the most-abundant food-contaminating mycotoxins. To avoid the risk of OTA consumption for humans and animals, the rapid detection and quantitation of OTA level in different commodities are of great importance. In this work, an impedimetric immunosensor for ochratoxin A (OTA) detection, a common toxic botanical contaminant, was developed via the immobilization of anti-OTA antibody on bovine serum albumin modified gold electrodes. A four-step reaction protocol was tested to modify the gold electrode and obtain the sensing substrate. All the steps of the immunosensor elaboration and also the immunochemical reaction between surface-bound antibody and ochratoxin A were analyzed using cyclic voltammetry and electrochemical impedance spectroscopy. Modification of the impedance due to the specific antigen-antibody reaction at immunosensor surface, was used in order to detect ochratoxin A. Linear proportionality of the charge transfer resistance to the concentration of OTA allows ochratoxin A detection in the range of 2.5–100 ng/mL.
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