Inhibitors of protein phosphorylation including the retinoblastoma protein induce germination of Candida albicans

A novel fungal killing mechanism of propionic acid

Propionic acid (PPA) is a weak acid that has been used in food products as a preservative because of its inhibitory effect on microorganisms. In the present study, we investigated the PPA fungal killing mechanism, which showed apoptotic features. First, reactive oxygen species (ROS) accumulation and metacaspase activation were detected by 2',7'-dichlorodihydrofluorescein diacetate and CaspACE FITC-VAD-FMK staining, respectively. Increased fluorescence intensities were observed following exposure to PPA, indicating that PPA produced an oxidative environment through the generation of ROS and activation of metacaspase, which can promote apoptosis signaling. We also examined phosphatidylserine externalization (an early apoptosis marker) and DNA and nuclear fragmentation (late apoptosis markers) after exposure to PPA. Based on the results, we determined that PPA exerts its antifungal effect by inducing apoptotic cell death. Moreover, three additional mitochondrial experiments showed mitochondrial membrane depolarization, calcium accumulation and cytochrome c release after cells were exposed to PPA, indicating that the PPA-induced apoptosis pathway is mediated by mitochondria. In conclusion, PPA induces fungal cell death through mitochondria-mediated apoptosis. Results of this study contribute to a deeper understanding of the preservative effects of PPA.

Influence of post-harvest processing on ochratoxin A content in cocoa and on consumer exposure in Cameroon

Ochratoxin A (OTA) is a mycotoxin that contaminates several foodstuffs, including cocoa. It has nephrotoxic, teratogenic and carcinogenic properties in humans. The effect of post-harvest processing and storage on the OTA contamination of cocoa was studied over three successive cocoa seasons (2005, 2006 and 2007) in Cameroon. The type of fermentation (box or heap) did not significantly influence bean OTA content, which varied from undetectable (<0.03 ng/g) to 0.25 ng/g, remaining below 2 ng/g (the defined standard for cocoa beans). However, pod damage and late pod opening were aggravating factors for OTA contamination of cocoa. If pods were not intact (intentionally or naturally damaged), OTA was found in samples with contents of up to 75.5 ng/g before processing and 32.2 ng/g after 4 months' storage. This contamination exceeded the levels tolerated for export. In addition, some of the cocoa produced is processed locally and consumed as chocolate, cocoa powder, chocolate filled sweets, cocoa-based drinks and cocoa butter. In Cameroon, the average daily consumption of cocoa by-products is estimated at 0.75 g/d for adults and 1 g/d for children. Consequently, for maximum OTA contamination of cocoa beans, the maximum daily exposure to OTA would be 1.61 ng/kg bw/d in young children weighing around 20 kg, greatly contributing to the exposure of young consumers.

Implication of pre-drying steps with natural fumonisin contamination levels in freshly harvested corn

Maize quality regarding fumonisin contamination of 390 freshly harvested samples used by maize processing industries in the Northern region of Parana State, Brazil (2003 crop) was evaluated and correlated to the time elapsed from harvesting to the pre-drying step. Sampling was carried out at three points of the maize production chain, immediately after harvesting (n=100), at the industry delivery posts (n=200) and before the drying process (n=90). Fumonisin B1 (FB1) was detected in all the samples from the three points of the maize production chain. FB1 levels ranged from 0.11 to 12.68 µg/g (mean 1.81±2.12 µg/g) in the field samples, 0.10 to 11.83 µg/g (mean 1.83±1.75 µg/g) in the reception samples and from 0.02 to 10.98 µg/g (mean 2.31±2.38 µg/g) in the pre-drying samples. FB2 levels ranged from 0.01 to 5.26 µg/g (mean 0.84±0.94 µg/g) in the field samples, from 0.02 to 5.25 µg/g (mean 0.74±0.69 µg/g) in the reception samples and from 0.07 to 7.89 µg/g (mean 1.25±1.29 µg/g) in the pre-drying samples. Although there was no significant difference in mean fumonisin levels among the field, reception and pre-drying samples by the Tukey multiple comparison test (P<0.05), there was a positive correlation (P<0.05) between fumonisin levels and the time elapsed (p=0.95) from harvesting to the pre-drying step. Therefore reduction in the harvest/drying interval would be essential to assure product quality and safety and minimise potential health hazards.

Patulin biodegradation using Pichia ohmeri and Saccharomyces cerevisiae

The effectiveness of Pichia ohmeri and Saccharomyces cerevisiae in the biodegradation of patulin was evaluated in vitro. Patulin is a toxin produced by Penicillium expansum, the predominant fungal contaminant in post-harvest apple. The biodegradation experiment was carried out in culture medium (Yeast Medium broth, YM) and commercial apple juice. These substrates were artificially contaminated with patulin previously produced by P. expansum strain 2 in malt extract broth and purified over a silica gel column. The YM broth was inoculated with P. ohmeri 158 with proved anti-P. expansum activity, whereas the apple juice was inoculated with dried Saccharomyces cerevisiae cells. The residual patulin in contaminated substrates was determined by reversed-phase HPLC. P. ohmeri 158 in YM broth degraded over 83% of the initial 223 µg (8.92 µg/ml) of patulin after incubation at 25 °C for two days under static conditions; after five days of incubation, this percentage was greater than 99%, and patulin levels fell below the limit of detection after 15 days. In the apple juices inoculated with 0.25 g/l of commercial dried S. cerevisiae cells (corresponding 1.8 x 107 cells/ml), 96% of patulin was degraded (initial contamination of 4.5 µg/ml of patulin) after 143 hours of incubation at 25 °C under static conditions. However, 90% degradation occurred when the juice was contaminated with 7.0 µg/ml under the same conditions, indicating that the biodegradation rate is concentrationdependent. The effective biodegradation of patulin using P. ohmeri 158 and S. cerevisiae demonstrates a promising application for innocuous yeast isolated from natural microbiota in the biological control, which can prevent both fruit spoilage and P. expansum mycotoxin contamination.

Transcriptional profiling of the early stages of germination in by real-time RT-PCR

By using real-time RT-PCR, we profiled the expression of CGR1, CaMSI3, EFG1, NRG1, and TUP1 in Candida albicans strains JCM9061 and CAI4 under several conditions, including induction of morphological transition, heat shock, and treatment with calcium inhibitors. Expression of CaMSI3 changed under these growth conditions except during heat shock. CGR1 expression increased during the early stages of hyphal growth in JCM9061, while expression was strain-dependent during heat shock. Both EFG1 and NRG1 were similarly expressed under hypha-inducing conditions and heat shock. Expression of TUP1 was slightly different from the expression of EFG1 or NRG1.

Isolation and sequencing of the Candida albicans MSI3, a putative novel member of the HSP70 family

We have reported previously that the expression of CGR1 increased at an early stage of the yeast-mycelial transition (morphogenesis) in Candida albicans. We now show that Cgr1p interacts in a yeast two-hybrid system with the C. albicans Msi3p (CaMsi3p), a putative novel member of the heat shock protein 70 (HSP70) family. The DNA sequence of CaMSI3 encodes a predicted protein of 702 amino acids with a molecular mass of 78.6 kDa. The amino acid sequence of CaMsi3p is 63% identical to Msi3p/Sse1p of the HSP70 family of Saccharomyces cerevisiae. Further, CaMSI3 complemented the temperature-sensitive phenotype of the msi3(-) mutant of S. cerevisiae. Other heat shock proteins of C. albicans are required for morphogenesis and are highly antigenic. These observations suggest that CaMSI3 may well provide functions for this organism unrelated to a heat shock function. The DDBJ Accession No. for the sequence reported in this paper is AB061274.