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Tarnawa Á, Kende Z, Sghaier AH, Kovács GP, Gyuricza C, Khaeim H. Effect of Abiotic Stresses from Drought, Temperature, and Density on Germination and Seedling Growth of Barley ( Hordeum vulgare L.). PLANTS (BASEL, SWITZERLAND) 2023; 12:plants12091792. [PMID: 37176849 PMCID: PMC10181215 DOI: 10.3390/plants12091792] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 03/22/2023] [Accepted: 04/24/2023] [Indexed: 05/15/2023]
Abstract
Seed germination and seedling growth are highly sensitive to deficit moisture and temperature stress. This study was designed to investigate barley (Hordeum vulgare L.) seeds' germination and seedling growth under conditions of abiotic stresses. Constant temperature levels of 5, 10, 15, 20, 25, 30, and 35 °C were used for the germination test. Drought and waterlogging stresses using 30 different water levels were examined using two methods: either based at 1 milliliter intervals or, on the other hand, as percentages of thousand kernel weight (TKW). Seedling density in a petri dish and antifungal application techniques were also investigated. Temperature significantly impacted germination time and seedling development with an ideal range of 15-20 °C, with a more comprehensive range to 10 °C. Higher temperatures reversely affected germination percentage, and the lower ones affected the germination and seedling growth rate. Germination commenced at 130% water of the TKW, and the ideal water range for seedling development was greater and more extensive than the range for germination, which means there is a difference between the starting point for germination and the seedling development. Seed size define germination water requirements and provides an objective and more precise basis suggesting an optimal range supply of 720% and 1080% of TKW for barley seedling development. A total of 10 seeds per 9 cm petri dish may be preferable over greater densities. The techniques of priming seeds with an antifungal solution (Bordóilé or Hypo) or antifungal application at even 5 ppm in the media significantly prevented fungal growth. This study is novel regarding the levels and types of abiotic stresses, the crop, the experimental and measurement techniques, and in comparison to the previous studies.
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Affiliation(s)
- Ákos Tarnawa
- Institute of Agronomy, Hungarian University of Agriculture and Life Sciences, Páter Károly u.1, Gödöllő, 2100 Budapest, Hungary
| | - Zoltán Kende
- Institute of Agronomy, Hungarian University of Agriculture and Life Sciences, Páter Károly u.1, Gödöllő, 2100 Budapest, Hungary
| | - Asma Haj Sghaier
- Institute of Agronomy, Hungarian University of Agriculture and Life Sciences, Páter Károly u.1, Gödöllő, 2100 Budapest, Hungary
| | - Gergő Péter Kovács
- Institute of Agronomy, Hungarian University of Agriculture and Life Sciences, Páter Károly u.1, Gödöllő, 2100 Budapest, Hungary
| | - Csaba Gyuricza
- Institute of Agronomy, Hungarian University of Agriculture and Life Sciences, Páter Károly u.1, Gödöllő, 2100 Budapest, Hungary
| | - Hussein Khaeim
- Institute of Agronomy, Hungarian University of Agriculture and Life Sciences, Páter Károly u.1, Gödöllő, 2100 Budapest, Hungary
- Field Crop Department, College of Agriculture, University of Al-Qadisiyah, Al Diwaniyah 58002, Iraq
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Kumari R, Ghosh AK. Detection of Aspergillus flavus in Wheat Grains Using Anti-mannoprotein (MP1) and Spore Protein Polyclonal Antibodies. Appl Biochem Biotechnol 2022; 194:1790-1803. [DOI: 10.1007/s12010-021-03780-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 11/30/2021] [Indexed: 11/02/2022]
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3
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Reis T, Tralamazza S, Coelho E, Zorzete P, Corrêa B. Early expression of the aflatoxin gene cluster in Aspergillus nomiae isolated from Brazil nut. Toxicon 2022; 209:36-42. [DOI: 10.1016/j.toxicon.2022.01.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 12/30/2021] [Accepted: 01/21/2022] [Indexed: 10/19/2022]
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Sun R, Vermeulen A, Devlieghere F. Modeling the combined effect of temperature, pH, acetic and lactic acid concentrations on the growth/no growth interface of acid-tolerant Bacillus spores. Int J Food Microbiol 2021; 360:109419. [PMID: 34600755 DOI: 10.1016/j.ijfoodmicro.2021.109419] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 08/05/2021] [Accepted: 09/19/2021] [Indexed: 11/16/2022]
Abstract
The application of minimal processing technologies has led to increased spoilage incidents in low-acid pasteurized sauces due to the outgrowth of acid-tolerant spore-forming spoilage bacteria (ATSSB). Controlling the germination and subsequent growth of ATSSB spores is vital to enhance the ambient storage stability of pasteurized sauces. This study developed and validated a set of growth/no growth (G/NG) models for spores of two ATSSB strains (Bacillus velezensis and Bacillus subtilis subsp. subtilis) isolated from pasteurized sauces. The G/NG data at two levels of temperature (22 and 30 °C) were collected in Nutrient Broth (aw = 0.98 adjusted with NaCl) by a full factorial design with five equidistant levels of pH (4.4-5.6), four concentrations of total acetic acid (0.0-0.3% (w/w)), and four concentrations of total lactic acid (0.00-1.00% (w/w)). The growth, starting from heat-treated (10 min 80 °C) spores, of each strain was assessed under 160 combinations by regular optical density measurements during three months. Twelve replicates were made for each combination. The developed models demonstrate that without organic acids even the lowest pH (4.4) allows a high growth possibility of the ATSSB spores, while acetic and lactic acids exhibit a significant antibacterial activity, which can be enhanced at decreased pH. The growth starting from B. subtilis spores can be inhibited for at least three months with 1.0% (w/w) total lactic acid in the water phase at both temperatures, which was not the case for B. velezensis, while 0.3% acetic acid achieves a full inhibition on both strains at 22 °C. With a combination of 0.3% acetic acid and 0.7% lactic acid, no growth should occur in the investigated range. This research is one of the first studies exploring the feasibility of ambient storage for low-acid pasteurized sauces eliminating preservatives such as benzoic and sorbic acids, and proves the synergistic effect of decreased pH and the presence of acetic and lactic acids on inhibiting bacterial growth from ATSSB spores.
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Affiliation(s)
- Rongxue Sun
- FMFP, Research Unit of Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.
| | - An Vermeulen
- FMFP, Research Unit of Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Frank Devlieghere
- FMFP, Research Unit of Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
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Nguyen Van Long N, Rigalma K, Jany JL, Mounier J, Vasseur V. Intraspecific variability in cardinal growth temperatures and water activities within a large diversity of Penicillium roqueforti strains. Food Res Int 2021; 148:110610. [PMID: 34507754 DOI: 10.1016/j.foodres.2021.110610] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2019] [Revised: 04/01/2021] [Accepted: 07/12/2021] [Indexed: 11/16/2022]
Abstract
Different strains of a given fungal species may display heterogeneous growth behavior in response to environmental factors. In predictive mycology, the consideration of such variability during data collection could improve the robustness of predictive models. Among food-borne fungi, Penicillium roqueforti is a major food spoiler species which is also used as a ripening culture for blue cheese manufacturing. In the present study, we investigated the intraspecific variability of cardinal temperatures and water activities (aw), namely, minimal (Tmin and awmin), optimal (Topt and awopt) and maximal (Tmax) temperatures and/or aw estimated with the cardinal model for radial growth, of 29 Penicillium roqueforti strains belonging to 3 genetically distinct populations. The mean values of cardinal temperatures and aw for radial growth varied significantly across the tested strains, except for Tmax which was constant. In addition, the relationship between the intraspecific variability of the biological response to temperature and aw and putative genetic populations (based on microsatellite markers) within the selected P. roqueforti strains was investigated. Even though no clear relationship was identified between growth parameters and ecological characteristics, PCA confirmed that certain strains had marginal growth response to temperature or aw. Overall, the present data support the idea that a better knowledge of the response to abiotic factors such as temperature and aw at an intraspecific level would be useful to model fungal growth in predictive mycology approaches.
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Affiliation(s)
- Nicolas Nguyen Van Long
- Université de Brest, EA 3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, IBSAM, ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France.
| | - Karim Rigalma
- Université de Brest, EA 3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, IBSAM, ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France
| | - Jean-Luc Jany
- Université de Brest, EA 3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, IBSAM, ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France
| | - Jérôme Mounier
- Université de Brest, EA 3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, IBSAM, ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France
| | - Valérie Vasseur
- Université de Brest, EA 3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, IBSAM, ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France
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Verheecke-Vaessen C, Lopez-Pietro A, Garcia-Cela E, Medina A, Magan N. Intra-species variability in Fusarium langsethiae strains in growth and T-2/HT-2 mycotoxin production in response to climate change abiotic factors. WORLD MYCOTOXIN J 2021. [DOI: 10.3920/wmj2020.2584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The objective of this study was to evaluate the potential intra-species variability of 3 Fusarium langsethiae strains in response to extreme climate change (CC) conditions on an oat-based matrix. The impact of elevated temperature (25 vs 30-34 °C) coupled with increasing drought stress (0.98 vs 0.95 aw) and elevated CO2 (400 vs 1000 ppm) were examined on lag phases prior to growth, growth rate, and production of the mycotoxins T-2 and HT-2 and their ratio. In comparison to the control conditions (25 °C; 0.98; 400 ppm), exposure to increased temperature (30-34 °C), showed similar reductions in the lag phase and fungal growth rates of all 3 strains. However, with elevated CO2 a reduction in both lag phases prior to growth and growth rate occurred regardless of the aw examined. For T-2 and HT-2 mycotoxin production, T-2 showed the most intra-species variability in response to the interacting abiotic stress factors, with the 3 strains having different environmental conditions for triggering increases in T-2 production: Strain 1 produced higher T-2 toxin at 25 °C, while Strain 2 and the type strain (Fl201059) produced most at 0.98 aw/30 °C. Only Strain 2 showed a reduction in toxin production when exposed to elevated CO2. HT-2 production was higher at 25 °C for the type strain and higher at 30-34 °C for the other two strains, regardless of the aw or CO2 level examined. The HT-2/T-2 ratio showed no significant differences due to the imposed interacting CC abiotic conditions.
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Affiliation(s)
- C. Verheecke-Vaessen
- Applied Mycology Group, Environment and AgriFood Theme, Cranfield University, Cranfield, Beds. MK43 0AL, United Kingdom
| | - A. Lopez-Pietro
- Applied Mycology Group, Environment and AgriFood Theme, Cranfield University, Cranfield, Beds. MK43 0AL, United Kingdom
- Chemical Engineering Department, School of Industrial Engineering – Centro de Investigación Tecnológico Industrial (MTI), University of Vigo, Campus As Lagoas-Marcosende, 36310, Vigo, Spain
| | - E. Garcia-Cela
- Applied Mycology Group, Environment and AgriFood Theme, Cranfield University, Cranfield, Beds. MK43 0AL, United Kingdom
- Biological and Environmental Sciences, School of Life and Medical Sciences, University of Hertfordshire, Hatfield, AL109AB, United Kingdom
| | - A. Medina
- Applied Mycology Group, Environment and AgriFood Theme, Cranfield University, Cranfield, Beds. MK43 0AL, United Kingdom
| | - N. Magan
- Applied Mycology Group, Environment and AgriFood Theme, Cranfield University, Cranfield, Beds. MK43 0AL, United Kingdom
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Garcia MV, Garcia-Cela E, Magan N, Copetti MV, Medina A. Comparative Growth Inhibition of Bread Spoilage Fungi by Different Preservative Concentrations Using a Rapid Turbidimetric Assay System. Front Microbiol 2021; 12:678406. [PMID: 34168633 PMCID: PMC8219074 DOI: 10.3389/fmicb.2021.678406] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Accepted: 05/05/2021] [Indexed: 11/13/2022] Open
Abstract
Bread and intermediate moisture bakery products are mainly spoiled by yeasts and filamentous fungi. The inoculum load and preservation system used determines their shelf life. To extend the shelf life of such commodities, the use of chemical preservatives is the most common way to try and control the initiation of mold spoilage of bread. This study has utilized a rapid turbidimetric assay system (Bioscreen C) to examine the temporal efficacy of calcium propionate (CP) and potassium sorbate (PS) for controlling the growth of important bread spoilage fungi. The objectives were to compare the temporal growth of strains of three important spoilage fungi Hyphopichia burtonii (HB17), Paecilomyces variotii (PV11), and Penicillium roqueforti (PR06) isolated from visibly molded bread to (a) different concentrations of CP and PS (0-128 mM), (b) temperatures (25°C, 30°C), (c) water activity (aw; 0.95, 0.97), and (d) pH (5.0, 5.5). All three abiotic factors, pH, aw, and temperature, and preservative concentrations influenced the relative growth of the species examined. In general, PS was more effective than CP in inhibiting the growth of the strains of these three species. In addition, the Time to Detection (TTD) for the efficacy of the preservatives under the interacting abiotic factors was compared. The strain of Paecilomyces variotii (PV10) was the most tolerant to the preservatives, with the shortest TTD values for both preservatives. P. roqueforti was the most sensitive with the longest TTD values under all conditions examined. These results are discussed in the context of the evolution of resistance to food-grade preservatives by such spoilage fungi in bakery products.
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Affiliation(s)
- Marcelo Valle Garcia
- Department of Technology and Food Science, Center of Rural Sciences, Federal University of Santa Maria - UFSM, Santa Maria, Brazil
| | - Esther Garcia-Cela
- Applied Mycology Group, Cranfield Soil and Agrifood Institute, Cranfield University, Cranfield, United Kingdom.,Biological and Environmental Sciences, School of Life and Medical Sciences, University of Hertfordshire, Hatfield, United Kingdom
| | - Naresh Magan
- Applied Mycology Group, Cranfield Soil and Agrifood Institute, Cranfield University, Cranfield, United Kingdom
| | - Marina Venturini Copetti
- Department of Technology and Food Science, Center of Rural Sciences, Federal University of Santa Maria - UFSM, Santa Maria, Brazil
| | - Angel Medina
- Applied Mycology Group, Cranfield Soil and Agrifood Institute, Cranfield University, Cranfield, United Kingdom
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Galván AI, Rodríguez A, Martín A, Serradilla MJ, Martínez-Dorado A, Córdoba MDG. Effect of Temperature during Drying and Storage of Dried Figs on Growth, Gene Expression and Aflatoxin Production. Toxins (Basel) 2021; 13:toxins13020134. [PMID: 33670398 PMCID: PMC7918548 DOI: 10.3390/toxins13020134] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 01/29/2021] [Accepted: 02/02/2021] [Indexed: 11/28/2022] Open
Abstract
Dried fig is susceptible to infection by Aspergillus flavus, the major producer of the carcinogenic mycotoxins. This fruit may be contaminated by the fungus throughout the entire chain production, especially during natural sun-drying, post-harvest, industrial processing, storage, and fruit retailing. Correct management of such critical stages is necessary to prevent mould growth and mycotoxin accumulation, with temperature being one of the main factors associated with these problems. The effect of different temperatures (5, 16, 25, 30, and 37 °C) related to dried-fig processing on growth, one of the regulatory genes of aflatoxin pathway (aflR) and mycotoxin production by A. flavus, was assessed. Firstly, growth and aflatoxin production of 11 A. flavus strains were checked before selecting two strains (M30 and M144) for in-depth studies. Findings showed that there were enormous differences in aflatoxin amounts and related-gene expression between the two selected strains. Based on the results, mild temperatures, and changes in temperature during drying and storage of dried figs should be avoided. Drying should be conducted at temperatures >30 °C and close to 37 °C, while industry processing, storage, and retailing of dried figs are advisable to perform at refrigeration temperatures (<10 °C) to avoid mycotoxin production.
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Affiliation(s)
- Ana Isabel Galván
- Junta de Extremadura, Finca La Orden-Valdesequera Research Centre (CICYTEX), Horticulture, 06187 Guadajira, Spain;
| | - Alicia Rodríguez
- Food Quality and Microbiology, School of Agricultural Engineering, University of Extremadura, Avda. de Adolfo Suárez, s/n, 06007 Badajoz, Spain; (A.M.); (A.M.-D.); (M.d.G.C.)
- University Institute for the Research in Agrifood Resources (INURA), University of Extremadura, Avda. de la Investigación s/n, 06006 Badajoz, Spain
- Correspondence: ; Tel.: +34-924-289-300 (ext. 86283)
| | - Alberto Martín
- Food Quality and Microbiology, School of Agricultural Engineering, University of Extremadura, Avda. de Adolfo Suárez, s/n, 06007 Badajoz, Spain; (A.M.); (A.M.-D.); (M.d.G.C.)
- University Institute for the Research in Agrifood Resources (INURA), University of Extremadura, Avda. de la Investigación s/n, 06006 Badajoz, Spain
| | - Manuel Joaquín Serradilla
- Junta de Extremadura, Agri-Food Technological Institute of Extremadura (INTAEX-CICYTEX), Department of Postharvest Science Avda, 06007 Badajoz, Spain;
| | - Ana Martínez-Dorado
- Food Quality and Microbiology, School of Agricultural Engineering, University of Extremadura, Avda. de Adolfo Suárez, s/n, 06007 Badajoz, Spain; (A.M.); (A.M.-D.); (M.d.G.C.)
- University Institute for the Research in Agrifood Resources (INURA), University of Extremadura, Avda. de la Investigación s/n, 06006 Badajoz, Spain
| | - María de Guía Córdoba
- Food Quality and Microbiology, School of Agricultural Engineering, University of Extremadura, Avda. de Adolfo Suárez, s/n, 06007 Badajoz, Spain; (A.M.); (A.M.-D.); (M.d.G.C.)
- University Institute for the Research in Agrifood Resources (INURA), University of Extremadura, Avda. de la Investigación s/n, 06006 Badajoz, Spain
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Norlia M, Jinap S, Nor-Khaizura MAR, Radu S, John JM, Rahman MAH, Peter ML, Sharif Z. Modelling the effect of temperature and water activity on the growth rate of Aspergillus flavus and aflatoxin production in peanut meal extract agar. Int J Food Microbiol 2020; 335:108836. [PMID: 33065380 DOI: 10.1016/j.ijfoodmicro.2020.108836] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2020] [Revised: 08/07/2020] [Accepted: 08/16/2020] [Indexed: 11/19/2022]
Abstract
Aspergillus flavus is the predominant species that produce aflatoxins in stored peanuts under favourable conditions. This study aimed to describe the growth and aflatoxin production by two A. flavus strains isolated from imported raw peanuts and to model the effects of temperature and aw on their colony growth rate as a function of temperature and aw in Peanut Meal Extract Agar (PMEA). A full factorial design with seven aw levels (0.85-0.98 aw) and five temperature levels (20-40 °C) was used to investigate the growth and aflatoxin production. Colony diameter was measured daily for 28 days while AFB1 and total aflatoxin were determined on day 3, 7, 14, and 21. The maximum colony growth rate, μmax (mm/day) was estimated by using the primary model of Baranyi, and the μmax was then fitted to the secondary model; second-order polynomial and linear Arrhenius-Davey to describe the colony growth rate as a function of temperature and aw. The results indicated that both strains failed to grow at temperature of 20 °C with aw <0.94 and aw of 0.85 for all temperatures except 30 °C. The highest growth rate was observed at 30 °C, with 0.98 aw for both strains. The analysis of variance showed a significant effect of strain, temperature, and aw on the fungal growth and aflatoxin production (p < 0.05). Furthermore, both secondary models were in good agreement with the observed μmax. However, the polynomial model was found to be a better predictor of the experimental data. A similar pattern was observed in aflatoxin production but in a narrower range of temperature (25-35 °C) and aw (0.92-0.98 aw). The highest production of aflatoxins was observed on day 21 at 30 °C with the aw level of 0.98 for both strains. Overall, the current findings may help in improving the mycotoxin management and intervention strategies in peanuts, especially during storage.
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Affiliation(s)
- Mahror Norlia
- Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia; Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Pulau Pinang, Malaysia
| | - Selamat Jinap
- Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia; Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.
| | | | - Son Radu
- Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia; Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Joshua Mark John
- Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Mohd Azuar Hamizan Rahman
- Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Mshelia Ladi Peter
- Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia; Department of Food Science and Technology, Faculty of Engineering, University of Maiduguri, Borno State, Nigeria
| | - Zawiyah Sharif
- Food Safety and Quality Division, Ministry of Health Malaysia, Presint 3, 62675 Wilayah Persekutuan Putrajaya, Malaysia
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García-Díaz M, Gil-Serna J, Patiño B, García-Cela E, Magan N, Medina Á. Assessment of the Effect of Satureja montana and Origanum virens Essential Oils on Aspergillus flavus Growth and Aflatoxin Production at Different Water Activities. Toxins (Basel) 2020; 12:toxins12030142. [PMID: 32106532 PMCID: PMC7150974 DOI: 10.3390/toxins12030142] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 02/19/2020] [Accepted: 02/22/2020] [Indexed: 02/08/2023] Open
Abstract
Aflatoxin contamination of foodstuffs poses a serious risk to food security, and it is essential to search for new control methods to prevent these toxins entering the food chain. Several essential oils are able to reduce the growth and mycotoxin biosynthesis of toxigenic species, although their efficiency is strongly influenced by the environmental conditions. In this work, the effectiveness of Satureja montana and Origanum virens essential oils to control Aspergillus flavus growth was evaluated under three water activity levels (0.94, 0.96 and 0.98 aw) using a Bioscreen C, a rapid in vitro spectrophotometric technique. The aflatoxin concentrations at all conditions tested were determined by HPLC-FLD. Aspergillus flavus growth was delayed by both essential oil treatments. However, only S. montana essential oil was able to significantly affect aflatoxin production, although the inhibition percentages widely differed among water activities. The most significant reduction was observed at 0.96 aw, which is coincident with the conditions in which A. flavus reached the highest levels of aflatoxin production. On the contrary, the treatment with S. montana essential oil was not effective in significantly reducing aflatoxin production at 0.94 aw. Therefore, it is important to study the interaction of the new control compounds with environmental factors before their application in food matrices, and in vitro ecophysiological studies are a good option since they provide accurate and rapid results.
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Affiliation(s)
- Marta García-Díaz
- Department of Genetics, Physiology, and Microbiology, Faculty of Biology, University Complutense of Madrid, Jose Antonio Novais 12, 28040 Madrid, Spain; (M.G.-D.); (B.P.)
| | - Jessica Gil-Serna
- Department of Genetics, Physiology, and Microbiology, Faculty of Biology, University Complutense of Madrid, Jose Antonio Novais 12, 28040 Madrid, Spain; (M.G.-D.); (B.P.)
- Correspondence: (J.G.-S.); (Á.M.)
| | - Belén Patiño
- Department of Genetics, Physiology, and Microbiology, Faculty of Biology, University Complutense of Madrid, Jose Antonio Novais 12, 28040 Madrid, Spain; (M.G.-D.); (B.P.)
| | - Esther García-Cela
- Applied Mycology Group, Cranfield Soil and AgriFood Institute, Cranfield University, Bedford MK43 0AL, UK; (E.G.-C.); (N.M.)
- Biological and Environmental Sciences, School of Life and Medical Sciences, University of Hertfordshire, Hatfield AL109AB, UK
| | - Naresh Magan
- Applied Mycology Group, Cranfield Soil and AgriFood Institute, Cranfield University, Bedford MK43 0AL, UK; (E.G.-C.); (N.M.)
| | - Ángel Medina
- Applied Mycology Group, Cranfield Soil and AgriFood Institute, Cranfield University, Bedford MK43 0AL, UK; (E.G.-C.); (N.M.)
- Correspondence: (J.G.-S.); (Á.M.)
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Dual Transcriptional Profile of Aspergillus flavus during Co-Culture with Listeria monocytogenes and Aflatoxin B1 Production: A Pathogen-Pathogen Interaction. Pathogens 2019; 8:pathogens8040198. [PMID: 31635192 PMCID: PMC6963788 DOI: 10.3390/pathogens8040198] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2019] [Revised: 10/14/2019] [Accepted: 10/18/2019] [Indexed: 11/24/2022] Open
Abstract
The objective of this study was to investigate the effect of growth temperature and co-culture of Aspergillus flavus with Listeria monocytogenes on the production of Aflatoxin B1 (AFB1) and the transcriptional profile of associated regulatory and biosynthetic genes. The transcription of virulence- and homeostasis-associated genes of L. monocytogenes was also assessed. For this purpose, mono- and co-cultures of L. monocytogenes strain LQC 15257 and A. flavus strain 18.4 were inoculated into Malt Extract broth and allowed to grow for seven days at 25 °C and 30 °C. AFB1 quantification was performed by HPLC analysis and gene expression assessment by RT-qPCR. AFB1 production was lower at 30 °C compared to 25 °C during monoculture and also lower during co-cultures at both temperatures. This was accompanied by downregulation of aflM, aflR, aflP, and aflS during monoculture and aflM and aflS during co-culture at 30 °C. On the other hand, transcription of prfA, plcA, plcB, inlA, inlB, inlJ, murE, accA, acpP, as well as fapR, was not affected. sigB gene was downregulated after co-culture with the fungus at 25 °C and hly was downregulated after monoculture at 30 °C compared to 25 °C. In this work, the molecular interactions between A. flavus and L. monocytogenes were studied for the first time, offering a novel insight into their co-occurrence. Monitoring of their toxigenic and virulence potential at the molecular level revealed a complex dynamic in natural ecosystems.
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Adekoya I, Njobeh P, Obadina A, Landschoot S, Audenaert K, Okoth S, De Boevre M, De Saeger S. Investigation of the Metabolic Profile and Toxigenic Variability of Fungal Species Occurring in Fermented Foods and Beverage from Nigeria and South Africa Using UPLC-MS/MS. Toxins (Basel) 2019; 11:E85. [PMID: 30717215 PMCID: PMC6409632 DOI: 10.3390/toxins11020085] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2018] [Revised: 01/19/2019] [Accepted: 01/25/2019] [Indexed: 11/16/2022] Open
Abstract
Fungal species recovered from fermented foods and beverage from Nigeria and South Africa were studied to establish their toxigenic potential in producing an array of secondary metabolites including mycotoxins (n = 49) that could compromise human and animal safety. In total, 385 fungal isolates were grown on solidified yeast extract sucrose agar. Their metabolites were extracted and analyzed via ultra-performance liquid chromatography tandem mass spectrometry. To examine the grouping of isolates and co-occurrence of metabolites, hierarchal clustering and pairwise association analysis was performed. Of the 385 fungal strains tested, over 41% were toxigenic producing different mycotoxins. A. flavus and A. parasiticus strains were the principal producers of aflatoxin B₁ (27⁻7406 µg/kg). Aflatoxin B₁ and cyclopiazonic acid had a positive association. Ochratoxin A was produced by 67% of the A. niger strains in the range of 28⁻1302 µg/kg. The sterigmatocystin producers found were A. versicolor (n = 12), A. amstelodami (n = 4), and A. sydowii (n = 6). Apart from P. chrysogenum, none of the Penicillium spp. produced roquefortine C. Amongst the Fusarium strains tested, F. verticillioides produced fumonisin B₁ (range: 77⁻218 µg/kg) meanwhile low levels of deoxynivalenol were observed. The production of multiple metabolites by single fungal species was also evident.
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Affiliation(s)
- Ifeoluwa Adekoya
- Department of Biotechnology and Food Technology, University of Johannesburg, Doornfontein 2092, South Africa.
| | - Patrick Njobeh
- Department of Biotechnology and Food Technology, University of Johannesburg, Doornfontein 2092, South Africa.
| | - Adewale Obadina
- Department of Food Science and Technology, Federal University of Agriculture, PMB, 2240 Abeokuta, Nigeria.
| | - Sofie Landschoot
- Department of Plants and Crops, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, B-9000 Ghent, Belgium.
| | - Kris Audenaert
- Laboratory of Applied Mycology and Phenomics, Department of Plants and Crops, Ghent University, B-9000 Ghent, Belgium.
| | - Sheila Okoth
- Department of Botany, School of Biological Sciences, University of Nairobi, P.O. Box, Nairobi 30197, Kenya.
| | - Marthe De Boevre
- Centre of Excellence in Mycotoxicology and Public Health, Ghent University, B-9000 Ghent, Belgium.
| | - Sarah De Saeger
- Centre of Excellence in Mycotoxicology and Public Health, Ghent University, B-9000 Ghent, Belgium.
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