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Arslan D, Tuccitto N, Auditore A, Licciardello A, Marletta G, Riolo M, La Spada F, Conti Taguali S, Calpe J, Meca G, Pane A, Cacciola SO, Karakeçili A. Chitosan-based films grafted with citrus waste-derived antifungal agents: An innovative and sustainable approach to enhance post-harvest preservation of citrus fruit. Int J Biol Macromol 2024; 264:130514. [PMID: 38423440 DOI: 10.1016/j.ijbiomac.2024.130514] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2024] [Revised: 02/15/2024] [Accepted: 02/26/2024] [Indexed: 03/02/2024]
Abstract
This paper reports the synthesis, characterization, and properties of chitosan films (CHI) grafted with a natural antifungal agent with the aim of developing active films of natural origin to prevent post-harvest losses of citrus fruit. The antifungal agent was prepared by fermentation using lemon peel (AntiFun-LM), a citrus waste, and grafted on chitosan using different coupling agents (CHI/AntiFun-LM). Bioactive films were prepared by solvent casting. FTIR-ATR and ToF-SIMS analyses provided compelling evidence of the successful grafting process. TGA-DSC demonstrated that the films are stable after grafting. SEM studies showed the continuous and compact surface of the films. WCA measurements proved that CHI/AntiFun-LM films are more hydrophilic than CHI films. Moreover, the CHI/AntiFun-LM films showed stronger UV shielding effect when compared to CHI. The biological evaluation demonstrated that CHI/AntiFun-LM films gained considerable antifungal properties against most fungi responsible for post-harvest decay. Cytotoxicity tests showed that CHI/AntiFun-LM films did not cause any toxic effect against L929 fibroblasts. This study highlights the great potential of chemical grafting of antifungal agents produced from citrus waste to chitosan and preparation of natural-based films to act as a powerful alternative in post-harvest protection of citrus fruit in a perspective of circular economy.
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Affiliation(s)
- Deniz Arslan
- Department of Chemical Engineering, Faculty of Engineering, Ankara University, 06100 Tandoğan, Ankara, Turkey; Graduate School of Natural and Applied Sciences, Ankara University, 06110 Dışkapı, Ankara, Turkey
| | - Nunzio Tuccitto
- Dipartimento di Scienze Chimiche, Università degli Studi di Catania, viale A. Doria n° 6, Catania, Italy; Consorzio Interuniversitario per lo Sviluppo dei Sistemi a Grande Interfase (CSGI), Italy
| | - Alessandro Auditore
- Consorzio Interuniversitario per lo Sviluppo dei Sistemi a Grande Interfase (CSGI), Italy
| | - Antonino Licciardello
- Dipartimento di Scienze Chimiche, Università degli Studi di Catania, viale A. Doria n° 6, Catania, Italy; Consorzio Interuniversitario per lo Sviluppo dei Sistemi a Grande Interfase (CSGI), Italy
| | - Giovanni Marletta
- Dipartimento di Scienze Chimiche, Università degli Studi di Catania, viale A. Doria n° 6, Catania, Italy; Consorzio Interuniversitario per lo Sviluppo dei Sistemi a Grande Interfase (CSGI), Italy
| | - Mario Riolo
- Department of Agriculture, Food and Environment, University of Catania, 95123 Catania, Italy; Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
| | - Federico La Spada
- Department of Agriculture, Food and Environment, University of Catania, 95123 Catania, Italy
| | | | - Jorge Calpe
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
| | - Giuseppe Meca
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
| | - Antonella Pane
- Department of Agriculture, Food and Environment, University of Catania, 95123 Catania, Italy
| | - Santa Olga Cacciola
- Department of Agriculture, Food and Environment, University of Catania, 95123 Catania, Italy
| | - Ayşe Karakeçili
- Department of Chemical Engineering, Faculty of Engineering, Ankara University, 06100 Tandoğan, Ankara, Turkey.
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Evangelista AG, Nazareth TDM, Luz C, Dopazo V, Moreno A, Riolo M, Meca G, Luciano FB. The Probiotic Potential and Metabolite Characterization of Bioprotective Bacillus and Streptomyces for Applications in Animal Production. Animals (Basel) 2024; 14:388. [PMID: 38338031 PMCID: PMC10854626 DOI: 10.3390/ani14030388] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2023] [Revised: 01/24/2024] [Accepted: 01/24/2024] [Indexed: 02/12/2024] Open
Abstract
Probiotics are increasingly recognized for their potential in managing bacterial challenges in animal production. This study aimed to evaluate the probiotic potential of Bacillus and Streptomyces strains, specifically their bioprotective ability against Salmonella. In agar inhibition assays, these bacteria supported Salmonella-inhibition zones, ranging from 2.5 ± 0.5 to 6.3 ± 2.0 mm. Analyses of antimicrobial metabolites revealed their capacity to produce compounds with anti-Salmonella properties, except for Bacillus subtilis MLB2. When Salmonella was exposed to lyophilized metabolites, inhibition occurred in both liquid (at concentrations between 250 and 500 g/L) and solid cultures (at 500 g/L). To confirm their probiotic potential, the S. griseus and Bacillus strains underwent evaluations for antimicrobial resistance, bile salt tolerance, auto- and co-aggregation, pH resistance, and their ability to adhere to and inhibit Salmonella in Caco-2 cells. These assessments confirmed their probiotic potential. The probiotic strains were further encapsulated and subjected to simulated swine and poultry digestion. They demonstrated survival potential through the gastrointestinal tract and significantly reduced the Salmonella population. Thus, these strains exhibit considerable promise for producing biotechnological products aimed at controlling Salmonella in animal production. This approach ensures the health and hygiene of farming facilities, mitigates the spread of zoonotic bacteria, and contributes positively to public health.
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Affiliation(s)
- Alberto Gonçalves Evangelista
- Graduate Program in Animal Science, Pontifícia Universidade Católica do Paraná, Rua Imaculada Conceição, 1155 Prado Velho, Curitiba 80215-901, PR, Brazil;
| | - Tiago de Melo Nazareth
- Graduate Program in Animal Science, Pontifícia Universidade Católica do Paraná, Rua Imaculada Conceição, 1155 Prado Velho, Curitiba 80215-901, PR, Brazil;
- Departament Medicina Preventiva i Salut Pública, Ciències de l’Alimentació, Toxicologia i Medicina Legal, Facultad de Farmàcia, Universitat de València, Av. de Vicent Andrés Estellés s/n, 46100 València, Spain; (C.L.); (V.D.); (A.M.); (M.R.); (G.M.)
| | - Carlos Luz
- Departament Medicina Preventiva i Salut Pública, Ciències de l’Alimentació, Toxicologia i Medicina Legal, Facultad de Farmàcia, Universitat de València, Av. de Vicent Andrés Estellés s/n, 46100 València, Spain; (C.L.); (V.D.); (A.M.); (M.R.); (G.M.)
| | - Victor Dopazo
- Departament Medicina Preventiva i Salut Pública, Ciències de l’Alimentació, Toxicologia i Medicina Legal, Facultad de Farmàcia, Universitat de València, Av. de Vicent Andrés Estellés s/n, 46100 València, Spain; (C.L.); (V.D.); (A.M.); (M.R.); (G.M.)
| | - Ana Moreno
- Departament Medicina Preventiva i Salut Pública, Ciències de l’Alimentació, Toxicologia i Medicina Legal, Facultad de Farmàcia, Universitat de València, Av. de Vicent Andrés Estellés s/n, 46100 València, Spain; (C.L.); (V.D.); (A.M.); (M.R.); (G.M.)
| | - Mario Riolo
- Departament Medicina Preventiva i Salut Pública, Ciències de l’Alimentació, Toxicologia i Medicina Legal, Facultad de Farmàcia, Universitat de València, Av. de Vicent Andrés Estellés s/n, 46100 València, Spain; (C.L.); (V.D.); (A.M.); (M.R.); (G.M.)
| | - Giuseppe Meca
- Departament Medicina Preventiva i Salut Pública, Ciències de l’Alimentació, Toxicologia i Medicina Legal, Facultad de Farmàcia, Universitat de València, Av. de Vicent Andrés Estellés s/n, 46100 València, Spain; (C.L.); (V.D.); (A.M.); (M.R.); (G.M.)
| | - Fernando Bittencourt Luciano
- Graduate Program in Animal Science, Pontifícia Universidade Católica do Paraná, Rua Imaculada Conceição, 1155 Prado Velho, Curitiba 80215-901, PR, Brazil;
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Galvez-Llompart M, Zanni R, Manyes L, Meca G. Elucidating the mechanism of action of mycotoxins through machine learning-driven QSAR models: Focus on lipid peroxidation. Food Chem Toxicol 2023; 182:114120. [PMID: 37944785 DOI: 10.1016/j.fct.2023.114120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 10/06/2023] [Accepted: 10/23/2023] [Indexed: 11/12/2023]
Abstract
Understanding the mechanisms of mycotoxin toxicity is crucial for establishing effective guidelines and preventive strategies. In this study, machine learning models based on quantitative structure-activity relationship (QSAR) were employed to predict the lipid peroxidation activity of mycotoxins. Two different algorithms using Linear Discriminant Analysis (LDA) and Artificial Neural Networks (ANNs) have been trained using a dataset of 70 mycotoxins. The LDA model had an average correct classification rate of 91%, while the ANN model achieved a perfect 100% classification rate. Following an internal validation process, the models were utilized to predict mycotoxins with known lipid peroxidation activity. The machine learning models achieved an 88% correct classification rate for these mycotoxins. Finally, by utilizing classified algorithms, the study aimed to infer the mechanism of action related to lipid peroxidation for 91 unstudied mycotoxins. These models provide a fast, accurate, and cost-effective means to assess the potential toxicity and mechanism of action of mycotoxins. The findings of this study contribute to a comprehensive understanding of mycotoxin toxicology and assist researchers and toxicologists in evaluating health risks associated with mycotoxin exposure and developing appropriate preventive strategies and potential therapeutic interventions to mitigate the effects of mycotoxins.
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Affiliation(s)
- Maria Galvez-Llompart
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, University of Valencia, 46100, Burjassot, Valencia, Spain; Department of Physical Chemistry, University of Valencia, 46100, Burjassot, Valencia, Spain.
| | - Riccardo Zanni
- Department of Physical Chemistry, University of Valencia, 46100, Burjassot, Valencia, Spain
| | - Lara Manyes
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, University of Valencia, 46100, Burjassot, Valencia, Spain
| | - Giuseppe Meca
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, University of Valencia, 46100, Burjassot, Valencia, Spain
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Escrivá L, Calpe J, Lafuente C, Moreno A, Musto L, Meca G, Luz C. Aflatoxin B1 and ochratoxin A reduction by Lactobacillus spp. during bread making. J Sci Food Agric 2023; 103:7095-7103. [PMID: 37332099 DOI: 10.1002/jsfa.12796] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 05/09/2023] [Accepted: 06/19/2023] [Indexed: 06/20/2023]
Abstract
BACKGROUND Aflatoxin B1 (AFB1) and ochratoxin A (OTA) are among the most important mycotoxins with common presence in bread and bakery products. Biological detoxification of mould food spoilage and mycotoxin contamination by lactic acid bacteria (LABs) exhibits high potential on a cost-effective and large scale. In this work, the effect of Lactobacillus strains isolated from goat milk whey on reducing AFB1 and OTA during bread making was evaluated by the determination of mycotoxin reduction potential of 12 LAB strains after 72 h incubation in De Man-Rogosa-Sharpe (MRS) broth (37 °C). The most effective LABs were lyophilized and added as ingredient in bread formulation, analysing mycotoxins by high-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry after bread fermentation and baking. RESULTS AFB1 was reduced in MRS broth by seven LABs (11-35%), highlighting Lactobacillus plantarum B3 activity; while all LABs reduced OTA (12-40%) with L. plantarum B3 and Lactobacillus paracasei B10 as the most active strains. Both LABs were lyophilized and added in contaminated bread with and without yeast, reaching AFB1 and OTA reductions up to 27% and 32% respectively in dough and up to 55% and 34% respectively in bread. CONCLUSION The selected strains significantly reduced AFB1 and OTA during bread fermentation, pointing to a potential biocontrol strategy for mycotoxins detoxification in bread and bakery products. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Laura Escrivá
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Valencia, Spain
| | - Jorge Calpe
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Valencia, Spain
| | - Carla Lafuente
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Valencia, Spain
| | - Ana Moreno
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Valencia, Spain
| | - Leonardo Musto
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Valencia, Spain
| | - Giuseppe Meca
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Valencia, Spain
| | - Carlos Luz
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Valencia, Spain
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Riolo M, Luz C, Santilli E, Meca G, Cacciola SO. Secondary metabolites produced by four Colletotrichum species in vitro and on fruits of diverse olive cultivars. Fungal Biol 2023; 127:1118-1128. [PMID: 37495302 DOI: 10.1016/j.funbio.2023.06.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2022] [Revised: 05/30/2023] [Accepted: 06/05/2023] [Indexed: 07/28/2023]
Abstract
This study was aimed to characterize the secondary metabolites produced by four Colletotrichum species, C. acutatum, C. gloeosporioides, C. godetiae and C. karsti, both in vitro, on potato dextrose agar (PDA) and oatmeal agar (OA), and during the infection process of fruits of four olive cultivars differing in susceptibility to anthracnose, 'Coratina' and 'Ottobratica', both susceptible, 'Frantoio' and 'Leccino', both resistant. The metabolites were extracted from axenic cultures after seven days incubation and from olives inoculated singularly with each Colletotrichum species, at three different times, 1, 3 and 7 days post inoculation (dpi). They were identified using the UHPLC-QTOF-MS analysis method. In total, as many as 45 diverse metabolites were identified. Only 10 metabolites were present in both fruits and axenic cultures while 19 were found exclusively on olives and 16 exclusively in axenic cultures. The identified metabolites comprised fatty acid, phenolics, pyrones, sterols, terpenes and miscellaneous compounds. Each Colletotrichum species produced a different spectrum of metabolites depending on the type of matrices. On artificially inoculated olives the severity of symptoms, the amount of fungal secondary metabolites and their number peaked 7 dpi irrespective of the cultivar susceptibility and the virulence of the Colletotrichum species.
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Affiliation(s)
- Mario Riolo
- Department of Agriculture, Food and Environment, University of Catania, 95123, Catania, Italy; Department of Agricultural Science, Mediterranean University of Reggio Calabria, 89122, Reggio Calabria, Italy; Council for Agricultural Research and Economics, Research Centre for Olive, Fruit and Citrus crops (CREA- OFA), 87036, Rende, Cosenza, Italy.
| | - Carlos Luz
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
| | - Elena Santilli
- Council for Agricultural Research and Economics, Research Centre for Olive, Fruit and Citrus crops (CREA- OFA), 87036, Rende, Cosenza, Italy.
| | - Giuseppe Meca
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
| | - Santa Olga Cacciola
- Department of Agriculture, Food and Environment, University of Catania, 95123, Catania, Italy.
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Rovetto EI, Luz C, La Spada F, Meca G, Riolo M, Cacciola SO. Diversity of Mycotoxins and Other Secondary Metabolites Recovered from Blood Oranges Infected by Colletotrichum, Alternaria, and Penicillium Species. Toxins (Basel) 2023; 15:407. [PMID: 37505676 PMCID: PMC10467077 DOI: 10.3390/toxins15070407] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Revised: 06/12/2023] [Accepted: 06/19/2023] [Indexed: 07/29/2023] Open
Abstract
This study identified secondary metabolites produced by Alternaria alternata, Colletotrichum gloeosporioides, and Penicillium digitatum in fruits of two blood orange cultivars before harvest. Analysis was performed by UHPLC-Q-TOF-MS. Three types of fruits were selected, asymptomatic, symptomatic showing necrotic lesions caused by hail, and mummified. Extracts from peel and juice were analyzed separately. Penicillium digitatum was the prevalent species recovered from mummified and hail-injured fruits. Among 47 secondary metabolites identified, 16, 18, and 13 were of A. alternata, C. gloeosporioides, and P. digitatum, respectively. Consistently with isolations, indicating the presence of these fungi also in asymptomatic fruits, the metabolic profiles of the peel of hail-injured and asymptomatic fruits did not differ substantially. Major differences were found in the profiles of juice from hail-injured and mummified fruits, such as a significant higher presence of 5,4-dihydroxy-3,7,8-trimethoxy-6C-methylflavone and Atrovenetin, particularly in the juice of mummified fruits of the Tarocco Lempso cultivar. Moreover, the mycotoxins patulin and Rubratoxin B were detected exclusively in mummified fruits. Patulin was detected in both the juice and peel, with a higher relative abundance in the juice, while Rubratoxin B was detected only in the juice. These findings provide basic information for evaluating and preventing the risk of contamination by mycotoxins in the citrus fresh fruit supply chain and juice industry.
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Affiliation(s)
- Ermes Ivan Rovetto
- Department of Agriculture, Food and Environment, University of Catania, 95123 Catania, Italy; (E.I.R.); (F.L.S.)
| | - Carlos Luz
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, 460100 València, Spain; (C.L.); (G.M.)
| | - Federico La Spada
- Department of Agriculture, Food and Environment, University of Catania, 95123 Catania, Italy; (E.I.R.); (F.L.S.)
| | - Giuseppe Meca
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, 460100 València, Spain; (C.L.); (G.M.)
| | - Mario Riolo
- Department of Agriculture, Food and Environment, University of Catania, 95123 Catania, Italy; (E.I.R.); (F.L.S.)
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, 460100 València, Spain; (C.L.); (G.M.)
| | - Santa Olga Cacciola
- Department of Agriculture, Food and Environment, University of Catania, 95123 Catania, Italy; (E.I.R.); (F.L.S.)
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Nazareth TDM, Calpe J, Luz C, Mañes J, Meca G. Manufacture of a Potential Antifungal Ingredient Using Lactic Acid Bacteria from Dry-Cured Sausages. Foods 2023; 12:foods12071427. [PMID: 37048247 PMCID: PMC10093346 DOI: 10.3390/foods12071427] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 03/20/2023] [Accepted: 03/23/2023] [Indexed: 03/30/2023] Open
Abstract
The growing interest in functional foods has fueled the hunt for novel lactic acid bacteria (LAB) found in natural sources such as fermented foods. Thus, the aims of this study were to isolate, identify, characterize, and quantify LAB’s antifungal activity and formulate an ingredient for meat product applications. The overlay method performed a logical initial screening by assessing isolated bacteria’s antifungal activity in vitro. Next, the antifungal activity of the fermented bacteria-free supernatants (BFS) was evaluated by agar diffusion assay against six toxigenic fungi. Subsequently, the antifungal activity of the most antifungal BFS was quantified using the microdilution method in 96-well microplates. The meat broth that showed higher antifungal activity was selected to elaborate on an ingredient to be applied to meat products. Finally, antifungal compounds such as organic acids, phenolic acids, and volatile organic compounds were identified in the chosen-fermented meat broth. The most promising biological candidates belonged to the Lactiplantibacillus plantarum and Pediococcus pentosaceus. P. pentosaceus C15 distinguished from other bacteria by the production of antifungal compounds such as nonanoic acid and phenyl ethyl alcohol, as well as the higher production of lactic and acetic acid.
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Dopazo V, Illueca F, Luz C, Musto L, Moreno A, Calpe J, Meca G. Revalorization by lactic acid bacterial fermentation of goat whey from cheese industry as a potential antifungal agent. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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Illueca F, Moreno A, Calpe J, Nazareth TDM, Dopazo V, Meca G, Quiles JM, Luz C. Bread Biopreservation through the Addition of Lactic Acid Bacteria in Sourdough. Foods 2023; 12:foods12040864. [PMID: 36832942 PMCID: PMC9956393 DOI: 10.3390/foods12040864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 02/03/2023] [Accepted: 02/06/2023] [Indexed: 02/22/2023] Open
Abstract
Nowadays, the consumer seeks to replace synthetic preservatives with biopreservation methods, such as sourdough in bread. Lactic acid bacteria (LAB) are used as starter cultures in many food products. In this work, commercial yeast bread and sourdough breads were prepared as controls, as well as sourdough breads with L. plantarum 5L1 lyophilized. The impact of L. plantarum 5L1 on the properties of bread was studied. Antifungal compounds and the impact on the protein fraction by the different treatments in doughs and breads were also analyzed. In addition, the biopreservation capacity of the treatments in breads contaminated with fungi was studied and the mycotoxin content was analyzed. The results showed significant differences with respect to the controls in the properties of the bread and a higher total phenolic and lactic acid content in breads with higher amounts of L. plantarum 5L1. In addition, there was a higher content of alcohol and esters. Furthermore, adding this starter culture produced hydrolysis of the 50 kDa band proteins. Finally, the higher concentration of L. plantarum 5L1 delayed fungal growth and reduced the content of AFB1 and AFB2 compared to the control.
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Affiliation(s)
- Francisco Illueca
- Department of Food Science and Toxicology, Faculty of Pharmacy, University of Valencia, Ave. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Ana Moreno
- AgrotechUV Incubator, Scientific Park of University of Valence, St. Catedrático Agustín Escardino 9, 46980 Paterna, Spain
| | - Jorge Calpe
- AgrotechUV Incubator, Scientific Park of University of Valence, St. Catedrático Agustín Escardino 9, 46980 Paterna, Spain
| | - Tiago de Melo Nazareth
- Department of Food Science and Toxicology, Faculty of Pharmacy, University of Valencia, Ave. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
- Correspondence: ; Tel.: +34-963-544-959
| | - Victor Dopazo
- Department of Food Science and Toxicology, Faculty of Pharmacy, University of Valencia, Ave. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Giuseppe Meca
- Department of Food Science and Toxicology, Faculty of Pharmacy, University of Valencia, Ave. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Juan Manuel Quiles
- Department of Food Science and Toxicology, Faculty of Pharmacy, University of Valencia, Ave. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Carlos Luz
- Department of Food Science and Toxicology, Faculty of Pharmacy, University of Valencia, Ave. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
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Lafuente C, Calpe J, Musto L, Nazareth TDM, Dopazo V, Meca G, Luz C. Preparation of Sourdoughs Fermented with Isolated Lactic Acid Bacteria and Characterization of Their Antifungal Properties. Foods 2023; 12:foods12040686. [PMID: 36832761 PMCID: PMC9955050 DOI: 10.3390/foods12040686] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 01/25/2023] [Accepted: 01/31/2023] [Indexed: 02/09/2023] Open
Abstract
Traditional sourdough is obtained using a mixture of flour and water stored at room temperature until acidification. Therefore, adding lactic acid bacteria (LAB) can improve the quality and safety of sourdough bread. Faced with this problem, four drying techniques-freeze-drying, spray-drying, low-temperature drying, and drying at low humidity-have been applied. Our goals were to isolate LAB strains with antifungal potential against Aspergillus and Penicillium fungi. The antifungal capacity was evaluated with agar diffusion, co-culture in overlay agar, and a microdilution susceptibility assay. In addition, the antifungal compounds generated in sourdough were analyzed. As a result, dried sourdoughs were prepared with Lactiplantibacillus plantarum TN10, Lactiplantibacillus plantarum TF2, Pediococcus pentosaceus TF8, Pediococcus acidilactici TE4, and Pediococcus pentosaceus TI6. The minimum fungicidal concentrations ranged from 25 g/L versus P. verrucosum and 100 g/L against A. flavus. A total of 27 volatile organic compounds were produced. Moreover, the lactic acid content reached 26 g/kg of dry product, and the phenyllactic concentration was significantly higher than the control. The P. pentosaceus TI6 exhibited a higher antifungal capacity in vitro and demonstrated a higher production of antifungal compounds compared to the other strains; therefore, further studies will evaluate the impact of this sourdough in bread manufacture.
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Affiliation(s)
- Carla Lafuente
- Department of Food Science and Toxicology, Faculty of Pharmacy, University of Valencia, Ave. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Jorge Calpe
- AgrotechUV Incubator, University of Valencia Science Park, St. Catedrático Agustín Escardino 9, 46980 Paterna, Spain
| | - Leonardo Musto
- Department of Food Science and Toxicology, Faculty of Pharmacy, University of Valencia, Ave. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Tiago de Melo Nazareth
- Department of Food Science and Toxicology, Faculty of Pharmacy, University of Valencia, Ave. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
- Correspondence: ; Tel.: +34-963-54-49-59
| | - Victor Dopazo
- Department of Food Science and Toxicology, Faculty of Pharmacy, University of Valencia, Ave. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Giuseppe Meca
- Department of Food Science and Toxicology, Faculty of Pharmacy, University of Valencia, Ave. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Carlos Luz
- Department of Food Science and Toxicology, Faculty of Pharmacy, University of Valencia, Ave. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
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11
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Riolo M, Luz C, Santilli E, Meca G, Cacciola SO. Antifungal activity of selected lactic acid bacteria from olive drupes. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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12
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Torrijos R, Righetti L, Cirlini M, Calani L, Mañes J, Meca G, Dall’Asta C. Phytochemical profiling of volatile and bioactive compounds in yellow mustard (Sinapis alba) and oriental mustard (Brassica juncea) seed flour and bran. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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13
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Ben Farhat L, Aissaoui N, Torrijos R, Luz C, Meca G, Abidi F. Correlation between metabolites of lactic acid bacteria isolated from dairy traditional fermented Tunisian products and antifungal and antioxidant activities. J Appl Microbiol 2022; 133:3069-3082. [PMID: 35924966 DOI: 10.1111/jam.15763] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 07/11/2022] [Accepted: 08/02/2022] [Indexed: 12/01/2022]
Abstract
AIMS The objective of this study is to identify and investigate the antifungal and antioxidant potential of lactic acid bacteria (LAB) isolated from traditional fermented products. METHODS AND RESULTS In this work, a collection of LAB was isolated from traditional fermented products collected in four Tunisian regions. After first screening using the overlay method, seven bacterial strains were retained due to their high antifungal effect. Four strains of Limosilactobacillus fermentum were identified, one strain of Lacticaseibacillus paracasei, one strain of Lacticaseibacillus rhamnosus and one strain of Enterococcus faecium. The antifungal as well as the antioxidant potential of these bacteria were then evaluated. Bacterial strains were effective against six fungal strains with a minimum inhibitory concentrations ranging from 25 to 100 mg/mL and a minimum fungicidal concentrations ranging from 50 to 200 mg/mL. Cell free supernatants of LAB were analyzed by HPLC-DAD and LC-MS-qTOF-MS analysis. Results showed significant production of organic acids as well as several phenolic compounds. Correlation analysis confirmed that PLA and 1,2-Dihydroxybenzene were positively correlated with antifungal potential. The results of the antioxidant activity highlighted an ABTS radical cation scavenging activity ranging from 49% to 57% and a DPPH trapping percentage ranging from 80% to 97%. CONCLUSIONS Therefore, due to these characteristics, identified lactic acid bacteria strains have shown their effectiveness to perform as antifungal and antioxidant agents. SIGNIFICANCE AND IMPACT OF THE STUDY Since microbial contamination is at the root of extensive losses in the food sector, the identified strains or their metabolites can potentially be used as additives to limit microorganism spoilage in food products and increase their shelf life.
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Affiliation(s)
- Leila Ben Farhat
- University of Carthage, INSAT, Laboratory of Protein Engineering and Bioactive Molecules (LR11ES24), BP 676, 1080 Cedex, Tunisia.,University of València, Faculty of Pharmacy, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Nutrition and Food Science Area, Avda. Vicent Andrés Estellés, 46100 Burjassot, València, Spain
| | - Neyssene Aissaoui
- University of Carthage, INSAT, Laboratory of Protein Engineering and Bioactive Molecules (LR11ES24), BP 676, 1080 Cedex, Tunisia
| | - Raquel Torrijos
- University of València, Faculty of Pharmacy, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Nutrition and Food Science Area, Avda. Vicent Andrés Estellés, 46100 Burjassot, València, Spain
| | - Carlos Luz
- University of València, Faculty of Pharmacy, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Nutrition and Food Science Area, Avda. Vicent Andrés Estellés, 46100 Burjassot, València, Spain
| | - Giuseppe Meca
- University of València, Faculty of Pharmacy, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Nutrition and Food Science Area, Avda. Vicent Andrés Estellés, 46100 Burjassot, València, Spain
| | - Ferid Abidi
- University of Carthage, INSAT, Laboratory of Protein Engineering and Bioactive Molecules (LR11ES24), BP 676, 1080 Cedex, Tunisia
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14
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Dopazo V, Luz C, Calpe J, Vila‐Donat P, Rodríguez L, Meca G. Antifungal properties of whey fermented by lactic acid bacteria in films for the preservation of cheese slices. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Victor Dopazo
- Faculty of Pharmacy Laboratory of Food Chemistry and Toxicology University of Valencia Av. Vicent Andrés Estellés S/n Burjassot 46100Spain
| | - Carlos Luz
- Faculty of Pharmacy Laboratory of Food Chemistry and Toxicology University of Valencia Av. Vicent Andrés Estellés S/n Burjassot 46100Spain
| | - Jorge Calpe
- Faculty of Pharmacy Laboratory of Food Chemistry and Toxicology University of Valencia Av. Vicent Andrés Estellés S/n Burjassot 46100Spain
| | - Pilar Vila‐Donat
- Faculty of Pharmacy Laboratory of Food Chemistry and Toxicology University of Valencia Av. Vicent Andrés Estellés S/n Burjassot 46100Spain
| | - Lorena Rodríguez
- AIMPLAS Technological Institute of Polymers Calle Gustave Eiffel Paterna, Valencia 4 46980 Spain
| | - Giuseppe Meca
- Faculty of Pharmacy Laboratory of Food Chemistry and Toxicology University of Valencia Av. Vicent Andrés Estellés S/n Burjassot 46100Spain
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15
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Lopes LF, Bordin K, de Lara GH, Saladino F, Quiles JM, Meca G, Luciano FB. Fumigation of Brazil nuts with allyl isothiocyanate to inhibit the growth of Aspergillus parasiticus and aflatoxin production. J Sci Food Agric 2022; 102:3487. [PMID: 35593527 PMCID: PMC11062047 DOI: 10.1002/jsfa.11856] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
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16
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Comas Antón S, Moreno S, Molina G, Ballester R, Montes E, Luna M, Pascual M, Villalobos M, Meca G, Villà S. PO-1207 Partial breast irradiation with IORT using Xoft®. Experience at Catalan Institute of Oncology. Radiother Oncol 2022. [DOI: 10.1016/s0167-8140(22)03171-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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17
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Corrêa JAF, Nazareth TDM, Meca G, Luciano FB. A small-scale ochratoxin A production method for rapid and affordable assay for screening microorganisms for their ability to degrade the mycotoxin. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113058] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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18
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Dopazo V, Luz C, Quiles JM, Calpe J, Romano R, Mañes J, Meca G. Potential application of lactic acid bacteria in the biopreservation of red grape from mycotoxigenic fungi. J Sci Food Agric 2022; 102:898-907. [PMID: 34240436 DOI: 10.1002/jsfa.11422] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 05/14/2021] [Accepted: 07/08/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Filamentous fungi are the main contamination agent in the viticultural sector. Use of synthetic fungicides is the regular answer to these contaminations. Nevertheless, because of several problems associated with the use of synthetic compounds, the industry demands new and safer methods. In the present work, the biopreservation potential of four lactic acid bacteria (LAB) strains was studied against the principal grape contaminant fungi. RESULTS Agar diffusion test evidenced that all four culture-free supernatant (CFS) had antifungal properties against all tested fungi. The minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) test values evidenced that media fermented by the Lactobacillus plantarum E3 and Lactobacillus plantarum E4 strains showed the highest antifungal activity, resulting in an MFC from 6.3 to 100 g L-1 . Analysis of CFS evidenced the presence of different antifungal compounds, such as lactic acid, phenyllactic acid and pyrazines. In tests on red grapes, an average reduction of 1.32 log10 of the spores per gram of fruit was achieved by all CFS in grapes inoculated with Aspergillus ochraceus and by 0.94 log10 for L. plantarum E3 CFS against Botrytis cinerea. CONCLUSION The antifungal activity of the fermented CFS by L. plantarum E3 reduced the growth of B. cinerea and A. ochraceus in grapes, which are the main contaminant and main producer of ochratoxin A in these crops, respectively. Therefore, based on the results obtained in this work, use of the strain L. plantarum E3 could be an interesting option for the biopreservation of grapes. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Victor Dopazo
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
| | - Carlos Luz
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
| | - Juan M Quiles
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
| | - Jorge Calpe
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
| | - Raffaele Romano
- Department of Agriculture, University of Napoli Federico II, Portici, Italy
| | - Jordi Mañes
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
| | - Giuseppe Meca
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
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19
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Torrijos R, de Melo Nazareth T, Vila-Donat P, Mañes J, Meca G. Use of Mustard Extracts Fermented by Lactic Acid Bacteria to Mitigate the Production of Fumonisin B1 and B2 by Fusarium verticillioides in Corn Ears. Toxins (Basel) 2022; 14:toxins14020080. [PMID: 35202108 PMCID: PMC8880755 DOI: 10.3390/toxins14020080] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 01/08/2022] [Accepted: 01/18/2022] [Indexed: 12/10/2022] Open
Abstract
Corn (Zea mays) is a worldwide crop subjected to infection by toxigenic fungi such as Fusarium verticillioides during the pre-harvest stage. Fusarium contamination can lead to the synthesis of highly toxic mycotoxins, such as Fumonisin B1 (FB1) and Fumonisin B2 (FB2), which compromises human and animal health. The work aimed to study the antifungal properties of fermented yellow and oriental mustard extracts using nine lactic acid bacteria (LAB) in vitro. Moreover, a chemical characterization of the main phenolic compounds and organic acids were carried out in the extracts. The results highlighted that the yellow mustard, fermented by Lactiplantibacillus plantarum strains, avoided the growth of Fusarium spp. in vitro, showing Minimum Inhibitory Concentration (MIC) and Minimum Fungicidal Concentration (MFC) values, ranging from 7.8 to 15.6 g/L and 15.6 to 31.3 g/L, respectively. Then, the lyophilized yellow mustard fermented extract by L. plantarum TR71 was applied through spray-on corn ears contaminated with F. verticillioides to study the antimycotoxigenic activity. After 14 days of incubation, the control contained 14.71 mg/kg of FB1, while the treatment reduced the content to 1.09 mg/kg (92.6% reduction). Moreover, no FB2 was observed in the treated samples. The chemical characterization showed that lactic acid, 3-phenyllactic acid, and benzoic acid were the antifungal metabolites quantified in higher concentrations in the yellow mustard fermented extract with L. plantarum TR71. The results obtained confirmed the potential application of fermented mustard extracts as a solution to reduce the incidence of mycotoxins in corn ears.
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20
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Torrijos R, Nazareth TM, Calpe J, Quiles JM, Mañes J, Meca G. Antifungal activity of natamycin and development of an edible film based on hydroxyethylcellulose to avoid Penicillium spp. growth on low-moisture mozzarella cheese. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112795] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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21
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Escrivá L, Agahi F, Vila-Donat P, Mañes J, Meca G, Manyes L. Bioaccessibility Study of Aflatoxin B 1 and Ochratoxin A in Bread Enriched with Fermented Milk Whey and/or Pumpkin. Toxins (Basel) 2021; 14:toxins14010006. [PMID: 35050983 PMCID: PMC8779489 DOI: 10.3390/toxins14010006] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 12/13/2021] [Accepted: 12/20/2021] [Indexed: 01/12/2023] Open
Abstract
The presence of mycotoxins in cereals and cereal products remains a significant issue. The use of natural ingredients such as pumpkin and whey, which contain bioactive compounds, could be a strategy to reduce the use of conventional chemical preservatives. The aim of the present work was to study the bioaccessibility of aflatoxin B1 (AFB1) and ochratoxin (OTA) in bread, as well as to evaluate the effect of milk whey (with and without lactic acid bacteria fermentation) and pumpkin on reducing mycotoxins bioaccessibility. Different bread typologies were prepared and subjected to an in vitro digestion model. Gastric and intestinal extracts were analyzed by HPLC-MS/qTOF and mycotoxins bioaccessibility was calculated. All the tested ingredients but one significantly reduced mycotoxin intestinal bioaccessibility. Pumpkin powder demonstrated to be the most effective ingredient showing significant reductions of AFB1 and OTA bioaccessibility up to 74% and 34%, respectively. Whey, fermented whey, and the combination of pumpkin-fermented whey showed intestinal bioaccessibility reductions between 57-68% for AFB1, and between 11-20% for OTA. These results pointed to pumpkin and milk whey as potential bioactive ingredients that may have promising applications in the bakery industry.
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22
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Xia D, Yang L, Cui J, Li Y, Jiang X, Meca G, Wang S, Feng Y, Zhao Y, Qin J, Zhu Y, Ye H, Wang W. Combined Analysis of the Effects of Exposure to Blue Light in Ducks Reveals a Reduction in Cholesterol Accumulation Through Changes in Methionine Metabolism and the Intestinal Microbiota. Front Nutr 2021; 8:737059. [PMID: 34901103 PMCID: PMC8656972 DOI: 10.3389/fnut.2021.737059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Accepted: 10/18/2021] [Indexed: 11/21/2022] Open
Abstract
Monochromatic light is widely used in industry, medical treatment, and animal husbandry. Green-blue light has been found to stimulate the proliferation of satellite cells and the results of studies on the effects of blue light on poultry vary widely. It would be worthwhile to study the effect of blue light on poultry growth and how exposure to blue light affects metabolism and the intestinal microbiota. In this study, we irradiated Cherry Valley ducks with 460 nm wavelength light (blue light) for 3 weeks to explore the effects of blue light in comparison to those of white light (combined wavelength light) on animal growth and development. Our results showed that, under exposure to blue light, the body weight and average daily feed intake of ducks were decreased, but the leg muscle and relative length of the intestine were increased. Exposure to blue light chiefly enhanced the anti-inflammatory and antioxidant capacities of the animal and decreased lipid levels in serum and liver. Metabolomic analysis revealed that blue light heightened cysteine and methionine metabolism, and increased serum taurine and primary bile acid levels, as well as up-regulating the metabolites L-carnitine and glutamine. Treatment with blue light significantly increased the beta diversity of intestinal microbiota and the relative abundances of bile acid hydrolase-producing bacteria, especially Alistipes. These changes promote the synthesis of secondary bile acids to further enhance lipid metabolism in the host, thereby reducing cholesterol accumulation in ducks. These results should help us better understand the effects of exposure to blue light on metabolite levels and the intestinal microbiota, and suggest that it may be possible to use colored light to control the development of livestock and poultry.
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Affiliation(s)
- Daiyang Xia
- Guangdong Provincial Key Laboratory of Animal Nutrition and Regulation, College of Animal Science, South China Agricultural University, Guangzhou, China
| | - Lin Yang
- Guangdong Provincial Key Laboratory of Animal Nutrition and Regulation, College of Animal Science, South China Agricultural University, Guangzhou, China
| | - Jiajie Cui
- Guangdong Provincial Key Laboratory of Animal Nutrition and Regulation, College of Animal Science, South China Agricultural University, Guangzhou, China
| | - Yu Li
- Guangdong Provincial Key Laboratory of Animal Nutrition and Regulation, College of Animal Science, South China Agricultural University, Guangzhou, China
| | - Xianzhi Jiang
- Microbiome Research Center, Moon (Guangzhou) Biotech Co. Ltd., Guangzhou, China
| | - Giuseppe Meca
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Valencia, Spain
| | | | - Yan Feng
- Guangdong Haida Group Co. Ltd., Guangzhou, China
| | - Yujie Zhao
- Gold Coin Feedmill (Dong Guan) Co. Ltd., Dongguan, China
| | | | - Yongwen Zhu
- Guangdong Provincial Key Laboratory of Animal Nutrition and Regulation, College of Animal Science, South China Agricultural University, Guangzhou, China
| | - Hui Ye
- Guangdong Provincial Key Laboratory of Animal Nutrition and Regulation, College of Animal Science, South China Agricultural University, Guangzhou, China
| | - Wence Wang
- Guangdong Provincial Key Laboratory of Animal Nutrition and Regulation, College of Animal Science, South China Agricultural University, Guangzhou, China
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23
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Escrivá L, Manyes L, Vila-Donat P, Font G, Meca G, Lozano M. Bioaccessibility and bioavailability of bioactive compounds from yellow mustard flour and milk whey fermented with lactic acid bacteria. Food Funct 2021; 12:11250-11261. [PMID: 34708849 DOI: 10.1039/d1fo02059e] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Microbial fermentation with lactic acid bacteria (LAB) is a natural food biopreservation method. Yellow mustard and milk whey are optimum substrates for LAB fermentation. The aim of the present study was to evaluate the bioaccessibility and bioavailability of bioactive compounds from yellow mustard flour and milk whey both with and without LAB fermentation. All extracts were subjected to a simulated digestion process. Total polyphenols, DL-3-phenyllactic acid (PLA), lactic acid, and the antioxidant activity were determined in the studied matrices before and after simulated digestion. Yellow mustard flour was significantly richer in total polyphenols, whereas significantly higher concentrations of PLA and lactic acid were observed in milk whey. Similar antioxidant activity was determined in both ingredients being in all cases strongly reduced after in vitro digestion. Higher bioaccessibility was found for polyphenols and PLA in milk whey. Transepithelial transport of total polyphenols was higher in yellow mustard flour compared to milk whey, reaching bioavailability values between 3-7% and 1-2%, respectively. PLA transepithelial transport was only significant in both fermented matrices with bioavailability around 4-6%. Transepithelial transport of lactic acid reached values of 31-34% (bioavailability ∼ 22%) and 15-78% (bioavailability ∼ 3%) in milk whey and yellow mustard flour, respectively. LAB fermentation showed beneficial effects on enriching extracts with PLA, lactic acid, and antioxidant activity, as well as increasing bioaccessibility of these acids in yellow mustard flour and total polyphenol bioavailability in milk whey. Results pointed to yellow mustard flour and milk whey as natural preservative ingredients used in the food industry, especially when fermented with LAB.
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Affiliation(s)
- L Escrivá
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av/Vicent A. Estellés, s/n 46100 Burjassot, València, Spain.
| | - L Manyes
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av/Vicent A. Estellés, s/n 46100 Burjassot, València, Spain.
| | - P Vila-Donat
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av/Vicent A. Estellés, s/n 46100 Burjassot, València, Spain.
| | - G Font
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av/Vicent A. Estellés, s/n 46100 Burjassot, València, Spain.
| | - G Meca
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av/Vicent A. Estellés, s/n 46100 Burjassot, València, Spain.
| | - M Lozano
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av/Vicent A. Estellés, s/n 46100 Burjassot, València, Spain.
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24
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El boumlasy S, La Spada F, Tuccitto N, Marletta G, Mínguez CL, Meca G, Rovetto EI, Pane A, Debdoubi A, Cacciola SO. Inhibitory Activity of Shrimp Waste Extracts on Fungal and Oomycete Plant Pathogens. Plants (Basel) 2021; 10:plants10112452. [PMID: 34834815 PMCID: PMC8619012 DOI: 10.3390/plants10112452] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 11/09/2021] [Accepted: 11/10/2021] [Indexed: 05/11/2023]
Abstract
(1) Background: This study was aimed at determining the in vitro inhibitory effect of new natural substances obtained by minimal processing from shrimp wastes on fungi and oomycetes in the genera Alternaria, Colletotrichum, Fusarium, Penicillium, Plenodomus and Phytophthora; the effectiveness of the substance with the highest in vitro activity in preventing citrus and apple fruit rot incited by P. digitatum and P. expansum, respectively, was also evaluated. (2) Methods: The four tested substances, water-extract, EtOAc-extract, MetOH-extract and nitric-extract, were analyzed by HPLC-ESI-MS-TOF; in vitro preliminary tests were carried out to determine the minimal inhibitory/fungicidal concentrations (MIC and MFC, respectively) of the raw dry powder, EtOAc-extract, MetOH-extract and nitric-extract for each pathogen. (3) Results: in the agar-diffusion-assay, nitric-extract showed an inhibitory effect on all pathogens, at all concentrations tested (100, 75, 50 and 25%); the maximum activity was on Plenodomus tracheiphilus, C. gloeosporioides and Ph. nicotianae; the diameters of inhibition halos were directly proportional to the extract concentration; values of MIC and MFC of this extract for all pathogens ranged from 2 to 3.5%; the highest concentrations (50 to 100%) tested in vivo were effective in preventing citrus and apple fruit molds. (4) Conclusions: This study contributes to the search for natural and ecofriendly substances for the control of pre- and post-harvest plant pathogens.
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Affiliation(s)
- Soumia El boumlasy
- Laboratory of Materials-Catalysis, Chemistry Department, Faculty of Science, University Abdelmalek Essaadi, Tetouan B.P. 2117, Morocco; (S.E.b.); (A.D.)
- Department of Agriculture, Food and Environment, University of Catania, 95123 Catania, Italy; (F.L.S.); (E.I.R.); (A.P.)
| | - Federico La Spada
- Department of Agriculture, Food and Environment, University of Catania, 95123 Catania, Italy; (F.L.S.); (E.I.R.); (A.P.)
| | - Nunzio Tuccitto
- Consorzio per lo Sviluppo dei Sistemi a Grande Interfase, CSGI, Viale A. Doria 6, 95125 Catania, Italy; (N.T.); (G.M.)
- Department of Chemical Sciences, Università degli Studi di Catania, Viale A. Doria 6, 95125 Catania, Italy
| | - Giovanni Marletta
- Consorzio per lo Sviluppo dei Sistemi a Grande Interfase, CSGI, Viale A. Doria 6, 95125 Catania, Italy; (N.T.); (G.M.)
- Department of Chemical Sciences, Università degli Studi di Catania, Viale A. Doria 6, 95125 Catania, Italy
| | - Carlos Luz Mínguez
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain; (C.L.M.); (G.M.)
| | - Giuseppe Meca
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain; (C.L.M.); (G.M.)
| | - Ermes Ivan Rovetto
- Department of Agriculture, Food and Environment, University of Catania, 95123 Catania, Italy; (F.L.S.); (E.I.R.); (A.P.)
| | - Antonella Pane
- Department of Agriculture, Food and Environment, University of Catania, 95123 Catania, Italy; (F.L.S.); (E.I.R.); (A.P.)
| | - Abderrahmane Debdoubi
- Laboratory of Materials-Catalysis, Chemistry Department, Faculty of Science, University Abdelmalek Essaadi, Tetouan B.P. 2117, Morocco; (S.E.b.); (A.D.)
| | - Santa Olga Cacciola
- Department of Agriculture, Food and Environment, University of Catania, 95123 Catania, Italy; (F.L.S.); (E.I.R.); (A.P.)
- Correspondence: ; Tel.: +39-095-7147371
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25
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Illueca F, Vila-Donat P, Calpe J, Luz C, Meca G, Quiles JM. Antifungal Activity of Biocontrol Agents In Vitro and Potential Application to Reduce Mycotoxins (Aflatoxin B1 and Ochratoxin A). Toxins (Basel) 2021; 13:toxins13110752. [PMID: 34822536 PMCID: PMC8623939 DOI: 10.3390/toxins13110752] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Revised: 10/15/2021] [Accepted: 10/21/2021] [Indexed: 12/26/2022] Open
Abstract
Food bio-preservatives are requested as substituents of chemical pesticides in food. The aim of this study was to carry out a screening of twenty biocontrol agents (BCAs) for their potential fungicidal activity in vitro. Twenty BCAs were tested against ten pathogenic fungi. Some of the cell-free supernatants (CFS) tested showed in vitro antifungal activity versus pathogenic fungi. The highest fungicidal activity was observed in the fermented CFS of Paenibacillus chibensis CECT 375, Bacillus amyloliquefaciens CECT 493, and Pantoea agglomerans CECT 850, which showed a minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) values of 125 and 250 g/L, respectively. The compounds responsible for the antifungal activity, such as organic and phenolic acids, were determined. Lactic acid, acetic acid, benzoic acid, and phenyllactic acid among others can be related to antifungal activity. HPLC-MS/MS analysis showed a reduction of ochratoxin A (OTA) and aflatoxin B1 (AFB1) up to 26% (Paenibacillus alvei CECT 2) and 55% (Paenibacillus polymyxa CECT 155), respectively. The present study prompts that metabolism products of BCAs are propitious for the bioconservation of food, due to their ability to reduce the proliferation of mycotoxigenic fungi and mycotoxins production.
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Evangelista AG, Bocate KCP, Meca G, Luciano FB. Combination of allyl isothiocyanate and cinnamaldehyde against the growth of mycotoxigenic fungi and aflatoxin production in corn. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15760] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | | | - Giuseppe Meca
- Laboratory of Food Chemistry and Toxicology Faculty of Pharmacy University of Valencia Burjassot Spain
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Luz C, Calpe J, Manuel Quiles J, Torrijos R, Vento M, Gormaz M, Mañes J, Meca G. Probiotic characterization of Lactobacillus strains isolated from breast milk and employment for the elaboration of a fermented milk product. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104599] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
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28
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Luz C, Carbonell R, Quiles JM, Torrijos R, de Melo Nazareth T, Mañes J, Meca G. Antifungal activity of peracetic acid against toxigenic fungal contaminants of maize and barley at the postharvest stage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111754] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Xia D, Yang L, Li Y, Chen J, Zhang X, Wang H, Zhai S, Jiang X, Meca G, Wang S, Huang L, Zhu S, Fu Y, Ma W, Zhu Y, Ye H, Wang W. Melatonin alleviates Ochratoxin A-induced liver inflammation involved intestinal microbiota homeostasis and microbiota-independent manner. J Hazard Mater 2021; 413:125239. [PMID: 33582472 DOI: 10.1016/j.jhazmat.2021.125239] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 01/19/2021] [Accepted: 01/23/2021] [Indexed: 06/12/2023]
Abstract
Melatonin (MEL) shows an anti-inflammatory effect and regulates intestinal microbiota communities in animals and humans; Ochratoxin A (OTA) induces liver inflammation through intestinal microbiota. However, it remains to know whether MEL alleviates the liver inflammation induced by OTA. In this study, MEL reversed various adverse effects induced by OTA. MEL recovered the swarming and motility of intestinal microbiota, decreased the accumulation of lipopolysaccharide (LPS), enhanced the tight junction proteins of jejunum and cecum segments; ultimately alleviated OTA-induced liver inflammation in ducks. However, it is worth noting that MEL still had positive effects on the OTA-exposed ducks after antibiotic treatment. These results suggest that both the maintenance of intestinal microbiota homeostasis and intestinal microbiota-independent manner involved the MEL anti-inflammatory function in OTA-induced liver inflammation. MEL represent a promising protective approach for OTA, even other mycotoxins.
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Affiliation(s)
- Daiyang Xia
- Guangdong Provincial Key Laboratory of Animal Nutrition and Regulation, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Lin Yang
- Guangdong Provincial Key Laboratory of Animal Nutrition and Regulation, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Yu Li
- Guangdong Provincial Key Laboratory of Animal Nutrition and Regulation, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Jianying Chen
- Guangdong Provincial Key Laboratory of Animal Nutrition and Regulation, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Xiufen Zhang
- Guangdong Provincial Key Laboratory of Animal Nutrition and Regulation, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Heng Wang
- Guangdong Provincial Key Laboratory of Animal Nutrition and Regulation, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Shuangshuang Zhai
- College of Animal Science, Yangtze University, Jingzhou 434000, China
| | - Xianzhi Jiang
- Microbiome Research Center, Moon (Guangzhou) Biotech Co. Ltd. Guangzhou 510535, China
| | - Giuseppe Meca
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, Burjassot 46100, Spain
| | | | - Liang Huang
- Guangdong Provincial Key Laboratory of Animal Nutrition and Regulation, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Shanshan Zhu
- Guangdong Provincial Key Laboratory of Animal Nutrition and Regulation, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Yang Fu
- Guangdong Provincial Key Laboratory of Animal Nutrition and Regulation, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Weiqing Ma
- Guangdong Provincial Key Laboratory of Animal Nutrition and Regulation, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Yongwen Zhu
- Guangdong Provincial Key Laboratory of Animal Nutrition and Regulation, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Hui Ye
- Guangdong Provincial Key Laboratory of Animal Nutrition and Regulation, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Wence Wang
- Guangdong Provincial Key Laboratory of Animal Nutrition and Regulation, College of Animal Science, South China Agricultural University, Guangzhou 510642, China.
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Dopazo V, Luz C, Mañes J, Quiles JM, Carbonell R, Calpe J, Meca G. Bio-Preservative Potential of Microorganisms Isolated from Red Grape against Food Contaminant Fungi. Toxins (Basel) 2021; 13:toxins13060412. [PMID: 34200813 PMCID: PMC8230461 DOI: 10.3390/toxins13060412] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2021] [Revised: 05/31/2021] [Accepted: 06/09/2021] [Indexed: 11/16/2022] Open
Abstract
Fungal spoilage is one of the main reasons of economic losses in the food industry, especially in the wine sector. Consequently, the search for safer and new preservation techniques has gained importance in recent years. The objective of this study was to investigate the antifungal and anti-mycotoxigenic activity from 28 microorganisms (MO) isolated from red grape. The antifungal activity of a cell free supernatant of fermented medium by the isolated MO (CFS) was tested with the agar diffusion method and the minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) assay. Additionally, different antifungal compounds from the CFS were identified and quantified (organic acids, phenolic compounds, and volatile organic compounds). Finally, the most active CFS were tested as red grape bio-preservative agents. Results evidenced that CFS fermented by the strain UTA 6 had the highest antifungal activity, above all isolates, and produced a wide pool of antifungal compounds. The use of UTA 6 CFS as bio-preservative agent showed a reduction of 0.4 and 0.6 log10 spores per gram of fruit in grapes contaminated by A. flavus and B. cinerea, respectively. Moreover, UTA 6 CFS treatment reduced the occurrence of aflatoxin B1 and fumonisin (B2, B3, and B4) production in grapes contaminated by 28-100%.
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Romano R, Aiello A, Meca G, De Luca L, Pizzolongo F, Masi P. Recovery of bioactive compounds from walnut (
Juglans regia
L.) green husk by supercritical carbon dioxide extraction. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15161] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Raffaele Romano
- Department of Agricultural Sciences University of Naples Federico II, via Università 100 Portici NA 80055 Italy
| | - Alessandra Aiello
- Department of Agricultural Sciences University of Naples Federico II, via Università 100 Portici NA 80055 Italy
| | - Giuseppe Meca
- Food Science and Toxicology Department Faculty of Pharmacy Universitat de València Avda. Vicent Andrés Estellés, s/n Burjassot València 46100 Spain
| | - Lucia De Luca
- Department of Agricultural Sciences University of Naples Federico II, via Università 100 Portici NA 80055 Italy
| | - Fabiana Pizzolongo
- Department of Agricultural Sciences University of Naples Federico II, via Università 100 Portici NA 80055 Italy
| | - Paolo Masi
- CAISIAL University of Naples Federico II Via Università 133 Portici NA 80055 Italy
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Luz C, Quiles JM, Romano R, Blaiotta G, Rodríguez L, Meca G. Application of whey of Mozzarella di Bufala Campana fermented by lactic acid bacteria as a bread biopreservative agent. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15092] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Carlos Luz
- Laboratory of Food Chemistry and Toxicology Faculty of Pharmacy University of Valencia Av. Vicent Andrés Estellés s/n Burjassot 46100 Spain
| | - Juan M. Quiles
- Laboratory of Food Chemistry and Toxicology Faculty of Pharmacy University of Valencia Av. Vicent Andrés Estellés s/n Burjassot 46100 Spain
| | - Raffaele Romano
- Department of Agriculture University of Napoli Federico II Via Università, 100 Portici 80055 Italy
| | - Giuseppe Blaiotta
- Department of Agriculture University of Napoli Federico II Via Università, 100 Portici 80055 Italy
| | - Lorena Rodríguez
- Instituto Tecnológico del Plástico (AIMPLAS) Parc Tecnològic Paterna 46980 Spain
| | - Giuseppe Meca
- Laboratory of Food Chemistry and Toxicology Faculty of Pharmacy University of Valencia Av. Vicent Andrés Estellés s/n Burjassot 46100 Spain
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Torrijos R, Nazareth TDM, Quiles JM, Mañes J, Meca G. Application of White Mustard Bran and Flour on Bread as Natural Preservative Agents. Foods 2021; 10:431. [PMID: 33669358 PMCID: PMC7920268 DOI: 10.3390/foods10020431] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 02/05/2021] [Accepted: 02/09/2021] [Indexed: 11/25/2022] Open
Abstract
In this study, the antifungal activity of white mustard bran (MB), a by-product of mustard (Sinapis alba) milling, and white mustard seed flour (MF) was tested against mycotoxigenic fungi in the agar diffusion method. The results obtained were posteriorly confirmed in a quantitative test, determining the minimum concentration of extract that inhibits the fungal growth (MIC) and the minimum concentration with fungicidal activity (MFC). Since MF demonstrated no antifungal activity, the MB was stored under different temperature conditions and storage time to determine its antifungal stability. Finally, an in situ assay was carried out, applying the MB as a natural ingredient into the dough to avoid P. commune CECT 20767 growth and increase the bread shelf life. The results demonstrated that the antifungal activity of MB was dose-dependent. The higher assayed dose of MB (10 g/kg) reduced the fungal population in 4.20 Log CFU/g regarding the control group. Moreover, the shelf life was extended four days compared to the control, equaling its effectiveness with the synthetic preservative sodium propionate (E-281). Therefore, MB could be an alternative to chemical additives in bread formulations since it satisfies consumer requirements. Also, the formulation of bread with MB valorizes this by-product generated during mustard seed milling, thereby helping the industry move forward sustainably by reducing environmental impact.
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Affiliation(s)
| | - Tiago de Melo Nazareth
- Department of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Ave. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain; (R.T.); (J.M.Q.); (J.M.); (G.M.)
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Stracquadanio C, Quiles JM, Meca G, Cacciola SO. Antifungal Activity of Bioactive Metabolites Produced by Trichoderma asperellum and Trichoderma atroviride in Liquid Medium. J Fungi (Basel) 2020; 6:jof6040263. [PMID: 33139651 PMCID: PMC7712451 DOI: 10.3390/jof6040263] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2020] [Revised: 10/27/2020] [Accepted: 10/30/2020] [Indexed: 12/20/2022] Open
Abstract
Trichoderma spp. are known as biocontrol agents of fungal plant pathogens and have been recognized as a potential source of bioactive metabolites. The production of antimicrobial substances from strains T. atroviride (TS) and T. asperellum (IMI 393899) was investigated. The bioactivity of 10- and 30-day culture filtrate extracted with ethyl acetate was assessed against a set of pathogenic fungi and oomycetes. The 30-day extracts of both strains had significant cytotoxic effects against the tested pathogens, with values of minimum fungicidal concentration (MFC) ranging between 0.19 and 6.25 mg/mL. Dual culture assay (direct contact and nondirect contact) and the percentage inhibition of radial growth (PIRG) was calculated. The highest PIRG values were 76% and 81% (direct contact) with IMI 393899 and TS, respectively. Nondirect contact does not show inhibition on any of pathogens tested, indicating that the inhibition is not due to the secretion of volatile substances. Culture filtrates were analyzed by GC-MS and HPLC-Q-TOF-MS for the identification of volatile organic compounds (VOCs) and nonvolatile organic compounds (nVOCs), respectively. Seven classes of VOCs and 12 molecules of nVOCs were identified. These results indicate that these strains of Trichoderma had antimicrobial activities and they are potential natural sources of compounds with biological activity.
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Affiliation(s)
- Claudia Stracquadanio
- Department of Agricultural Science, Mediterranean University of Reggio Calabria, Localitá Feo di Vito, 89122 Reggio Calabria, Italy;
- Department of Agriculture, Food and Environment, University of Catania, Via S. Sofia 100, 95123 Catania, Italy
| | - Juan Manuel Quiles
- Department of Preventive Medicine, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain; (J.M.Q.); (G.M.)
| | - Giuseppe Meca
- Department of Preventive Medicine, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain; (J.M.Q.); (G.M.)
| | - Santa Olga Cacciola
- Department of Agriculture, Food and Environment, University of Catania, Via S. Sofia 100, 95123 Catania, Italy
- Correspondence: ; Tel.: +39-095-7147371
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Izzo L, Luz C, Ritieni A, Quiles Beses J, Mañes J, Meca G. Inhibitory effect of sweet whey fermented by Lactobacillus plantarum strains against fungal growth: A potential application as an antifungal agent. J Food Sci 2020; 85:3920-3926. [PMID: 33067797 DOI: 10.1111/1750-3841.15487] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2020] [Revised: 08/29/2020] [Accepted: 09/14/2020] [Indexed: 11/28/2022]
Abstract
The presence of mycotoxigenic fungi such as Aspergillus, Penicillium, and Fusarium genera represents a problem in food preservation and consequently, its spoilage. During the fermentation process with lactic acid bacteria, a range of secondary metabolites associated with beneficial health effects were released. In the present study, goat whey fermented by Lactobacillus plantarum (CECT 220, 221, 223, and 748) species has shown a satisfactory inhibitory effect against 28 fungi, showing for certain species of Fusarium genus and also, for Aspergillus steynii, a value of minimum inhibitory concentration until 1.95 g/L. In addition, phenyllactic acid was identified in each sample of fermented whey at a concentration ranged from 0.34 to 1.21 mg/L. These results suggest the possible use of fermented whey as a source of new preservatives of natural origin to incorporate in food matrices for the purpose of improving the shelf life. PRACTICAL APPLICATION: Whey could be a good candidate for use as a natural antifungal agent to incorporate in food matrices. Whey could be used to prevent specific fungal growth that naturally occurs in food preparations. Consequentially, whey could enhance the shelf life of edible products.
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Affiliation(s)
- Luana Izzo
- Department of Pharmacy, University of Naples "Federico II", Via Domenico Montesano 49, Napoli, 80131, Italy
| | - Carlos Luz
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, Burjassot, 46100, Spain
| | - Alberto Ritieni
- Department of Pharmacy, University of Naples "Federico II", Via Domenico Montesano 49, Napoli, 80131, Italy
| | - Juanma Quiles Beses
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, Burjassot, 46100, Spain
| | - Jordi Mañes
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, Burjassot, 46100, Spain
| | - Giuseppe Meca
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, Burjassot, 46100, Spain
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Luz C, D'Opazo V, Quiles J, Romano R, Mañes J, Meca G. Biopreservation of tomatoes using fermented media by lactic acid bacteria. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109618] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Drakopoulos D, Meca G, Torrijos R, Marty A, Kägi A, Jenny E, Forrer HR, Six J, Vogelgsang S. Control of Fusarium graminearum in Wheat With Mustard-Based Botanicals: From in vitro to in planta. Front Microbiol 2020; 11:1595. [PMID: 32849332 PMCID: PMC7396492 DOI: 10.3389/fmicb.2020.01595] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2020] [Accepted: 06/18/2020] [Indexed: 11/13/2022] Open
Abstract
Fusarium graminearum is a phytopathogenic fungus that causes Fusarium head blight in small-grain cereals, such as wheat, with significant yield reductions. Moreover, it contaminates the cereal grains with health-threatening mycotoxins, such as deoxynivalenol (DON), jeopardizing food and feed safety. Plant-based biopesticides, i.e. botanicals, have recently gained increased interest in crop protection as alternatives to synthetic chemical products. The main objective of this study was to test the control efficacy of botanicals based on white or Indian/Oriental mustard seed flours (Tillecur – Ti, Pure Yellow Mustard – PYM, Pure Oriental Mustard – POM, Oriental Mustard Bran – OMB) on F. graminearum infection and mycotoxin accumulation in wheat grain. Botanicals at 2% concentration showed a higher efficacy in inhibiting mycelium growth in vitro compared with a prothioconazole fungicide (F). In the growth chamber experiment under controlled conditions, the spraying agents reduced DON content in grain in the following order: F = Ti = PYM > POM > OMB. The antifungal activity of the botanicals may be attributed to their bioactive matrices containing isothiocyanates (ITCs) and phenolic acids. Allyl ITC was detected in POM and OMB at 8.38 and 4.48 mg g–1, while p-hydroxybenzyl ITC was found in Ti and PYM at 2.56 and 2.44 mg g–1, respectively. Considerable amounts of various phenolic acids were detected in all botanicals. Under field conditions, only the use of F significantly decreased F. graminearum infection and DON content in grain. An additional important finding of this study is that disease control was more difficult when infection was done with ascospores than conidia, which might have several potential implications considering that ascospores are more important in Fusarium head blight epidemics. Our results suggest that mustard-based botanicals are promising biopesticides for the control of Fusarium head blight in small-grain cereals, but for field applications, an appropriate formulation is necessary to stabilize and prolong the antifungal activity, especially against ascospores.
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Affiliation(s)
- Dimitrios Drakopoulos
- Ecological Plant Protection in Arable Crops, Plant Protection, Agroscope, Zurich, Switzerland.,Sustainable Agroecosystems, Institute of Agricultural Sciences, ETH Zürich, Zurich, Switzerland
| | - Giuseppe Meca
- Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Valencia, Spain
| | - Raquel Torrijos
- Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Valencia, Spain
| | - Anja Marty
- Ecological Plant Protection in Arable Crops, Plant Protection, Agroscope, Zurich, Switzerland
| | - Andreas Kägi
- Ecological Plant Protection in Arable Crops, Plant Protection, Agroscope, Zurich, Switzerland
| | - Eveline Jenny
- Ecological Plant Protection in Arable Crops, Plant Protection, Agroscope, Zurich, Switzerland
| | - Hans-Rudolf Forrer
- Ecological Plant Protection in Arable Crops, Plant Protection, Agroscope, Zurich, Switzerland
| | - Johan Six
- Sustainable Agroecosystems, Institute of Agricultural Sciences, ETH Zürich, Zurich, Switzerland
| | - Susanne Vogelgsang
- Ecological Plant Protection in Arable Crops, Plant Protection, Agroscope, Zurich, Switzerland
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Izzo L, Luz C, Ritieni A, Mañes J, Meca G. Whey fermented by using Lactobacillus plantarum strains: A promising approach to increase the shelf life of pita bread. J Dairy Sci 2020; 103:5906-5915. [DOI: 10.3168/jds.2019-17547] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Accepted: 02/28/2020] [Indexed: 12/27/2022]
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Martí-Quijal FJ, Príncep A, Tornos A, Luz C, Meca G, Tedeschi P, Ruiz MJ, Barba FJ, Mañes J. Isolation, Identification and Investigation of Fermentative Bacteria from Sea Bass ( Dicentrarchus labrax): Evaluation of Antifungal Activity of Fermented Fish Meat and By-Products Broths. Foods 2020; 9:foods9050576. [PMID: 32375408 PMCID: PMC7278823 DOI: 10.3390/foods9050576] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 04/14/2020] [Accepted: 04/17/2020] [Indexed: 12/15/2022] Open
Abstract
During fish production processes, great amounts of by-products are generated, representing ≈30–70% of the initial weight. Thus, this research study is investigating 30 lactic acid bacteria (LAB) derived from the sea bass gastrointestinal tract, for anti-fungal activity. It has been previously suggested that LAB showing high proteolitic activity are the most suitable candidates for such an investigation. The isolation was made using a MRS (Man Rogosa Sharpe) broth cultivation medium at 37 ºC under anaerobiosis conditions, while the evaluation of the enzymatic activity was made using the API® ZYM kit. Taking into account the selected bacteria, a growing research was made fermenting two kinds of broths: (i) by-products (WB), and (ii) meat (MB). Both were fermented at three different times (24, 48 and 72 h). Then, the antifungal activities of both fermented by-products and meat broths were determined qualitatively and quantitatively in solid and liquid medium against two different strains of the genera Penicillium, Aspergillus and Fusarium. After the experiments, a total of 30 colonies were isolated, observing a proteolytic activity in 7 of the isolated strains, which belong to Lactobacillus genus, and the two more active strains were identified by polymerase chain reaction (PCR) as L. plantarum. Several strains evidenced antifungal activity showing an inhibition halo and Minimum Inhibitory Concentration (MIC) and Minimum Fungicidal Concentration (MFC) values between 1–32 g/L and 8–32 g/L, respectively. In conclusion, the isolated bacteria of sea bass had the ability to promote the antifungal activity after the fermentation process, thus being a useful tool to give an added value to fish industry by-products.
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Affiliation(s)
- Francisco J. Martí-Quijal
- Nutrition, Food Science and Toxicology Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain; (F.J.M.-Q.); (A.P.); (A.T.); (C.L.); (G.M.); (M.-J.R.); (J.M.)
| | - Andrea Príncep
- Nutrition, Food Science and Toxicology Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain; (F.J.M.-Q.); (A.P.); (A.T.); (C.L.); (G.M.); (M.-J.R.); (J.M.)
| | - Adrián Tornos
- Nutrition, Food Science and Toxicology Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain; (F.J.M.-Q.); (A.P.); (A.T.); (C.L.); (G.M.); (M.-J.R.); (J.M.)
| | - Carlos Luz
- Nutrition, Food Science and Toxicology Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain; (F.J.M.-Q.); (A.P.); (A.T.); (C.L.); (G.M.); (M.-J.R.); (J.M.)
| | - Giuseppe Meca
- Nutrition, Food Science and Toxicology Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain; (F.J.M.-Q.); (A.P.); (A.T.); (C.L.); (G.M.); (M.-J.R.); (J.M.)
| | - Paola Tedeschi
- Department of Chemical and Pharmaceutical Sciences, University of Ferrara, Via Fossato di Mortara 17, 44121 Ferrara, Italy;
| | - María-José Ruiz
- Nutrition, Food Science and Toxicology Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain; (F.J.M.-Q.); (A.P.); (A.T.); (C.L.); (G.M.); (M.-J.R.); (J.M.)
| | - Francisco J. Barba
- Nutrition, Food Science and Toxicology Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain; (F.J.M.-Q.); (A.P.); (A.T.); (C.L.); (G.M.); (M.-J.R.); (J.M.)
- Correspondence:
| | - Jordi Mañes
- Nutrition, Food Science and Toxicology Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain; (F.J.M.-Q.); (A.P.); (A.T.); (C.L.); (G.M.); (M.-J.R.); (J.M.)
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Masiello M, Somma S, Susca A, Ghionna V, Logrieco AF, Franzoni M, Ravaglia S, Meca G, Moretti A. Molecular Identification and Mycotoxin Production by Alternaria Species Occurring on Durum Wheat, Showing Black Point Symptoms. Toxins (Basel) 2020; 12:toxins12040275. [PMID: 32340279 PMCID: PMC7232423 DOI: 10.3390/toxins12040275] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2020] [Revised: 04/20/2020] [Accepted: 04/20/2020] [Indexed: 12/28/2022] Open
Abstract
Black point is a fungal disease of wheat, mainly associated with mycotoxigenic Alternaria species. Affected wheat kernels are characterized by dark brown discolouration of the embryo region and reduction of grain quality. Potential risk is the possible accumulation of Alternaria mycotoxins, alternariol (AOH), alternariol-monomethyl ether (AME), tenuazonic acid (TA), and altenuene (ALT), provided by haemato-toxic, genotoxic, and mutagenic activities. One hundred and twenty durum wheat samples belonging to 30 different genotypes grown in Bologna and Modena areas, in Italy, showing black point symptoms, were analyzed for Alternaria species and their mycotoxin contamination. Alternariol was selected as an indicator of the capability of the Alternaria species to produce mycotoxin in vivo in field conditions. The data showed that Alternaria species occurred in 118 out of 120 wheat kernels samples, with the incidence of infected kernels ranging between 1% and 26%. Moreover, AOH was detected by using a HPLC with a diode array detector (LC-DAD) in 98 out of 120 samples with values ranging between 24 and 262 µg Kg−1. Ninety-two Alternaria representative strains, previously identified morphologically, were identified at species/section level using gene sequencing, and therefore were analyzed for their mycotoxin profiles. Eighty-four strains, phylogenetically grouped in the Alternaria section, produced AOH, AME, and TA with values up to 8064, 14,341, and 3683 µg g−1, respectively, analyzed by using a LC-DAD. On the other hand, eight Alternaria strains, included in Infectoriae Section, showed a very low or no capability to produce mycotoxins.
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Affiliation(s)
- Mario Masiello
- Institute of Sciences of Food Production, National Research Council (CNR-ISPA), Via Amendola 122/O, 70126 Bari, Italy; (S.S.); (A.S.); (V.G.); (A.F.L.)
- Correspondence: (M.M.); (A.M.)
| | - Stefania Somma
- Institute of Sciences of Food Production, National Research Council (CNR-ISPA), Via Amendola 122/O, 70126 Bari, Italy; (S.S.); (A.S.); (V.G.); (A.F.L.)
| | - Antonia Susca
- Institute of Sciences of Food Production, National Research Council (CNR-ISPA), Via Amendola 122/O, 70126 Bari, Italy; (S.S.); (A.S.); (V.G.); (A.F.L.)
| | - Veronica Ghionna
- Institute of Sciences of Food Production, National Research Council (CNR-ISPA), Via Amendola 122/O, 70126 Bari, Italy; (S.S.); (A.S.); (V.G.); (A.F.L.)
| | - Antonio Francesco Logrieco
- Institute of Sciences of Food Production, National Research Council (CNR-ISPA), Via Amendola 122/O, 70126 Bari, Italy; (S.S.); (A.S.); (V.G.); (A.F.L.)
| | - Matteo Franzoni
- S.I.S. Società Italiana Sementi S.p.A, Via Mirandola 1, 40068 San Lazzaro di Savena (BO), Italy; (M.F.); (S.R.)
| | - Stefano Ravaglia
- S.I.S. Società Italiana Sementi S.p.A, Via Mirandola 1, 40068 San Lazzaro di Savena (BO), Italy; (M.F.); (S.R.)
| | - Giuseppe Meca
- Department of Preventive Medicine, Nutrition and Food Science Area, University of Valencia (Spain), Avenida Vicent Andres Estelles s/n, Burjassot, 46100 Valencia, Spain;
| | - Antonio Moretti
- Institute of Sciences of Food Production, National Research Council (CNR-ISPA), Via Amendola 122/O, 70126 Bari, Italy; (S.S.); (A.S.); (V.G.); (A.F.L.)
- Correspondence: (M.M.); (A.M.)
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41
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Barberà M, Escrivá L, Collantes-Alegre JM, Meca G, Rosato E, Martínez-Torres D. Melatonin in the seasonal response of the aphid Acyrthosiphon pisum. Insect Sci 2020; 27:224-238. [PMID: 30422395 DOI: 10.1111/1744-7917.12652] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2018] [Revised: 11/02/2018] [Accepted: 11/05/2018] [Indexed: 06/09/2023]
Abstract
Aphids display life cycles largely determined by the photoperiod. During the warm long-day seasons, most aphid species reproduce by viviparous parthenogenesis. The shortening of the photoperiod in autumn induces a switch to sexual reproduction. Males and sexual females mate to produce overwintering resistant eggs. In addition to this full life cycle (holocycle), there are anholocyclic lineages that do not respond to changes in photoperiod and reproduce continuously by parthenogenesis. The molecular or hormonal events that trigger the seasonal response (i.e., induction of the sexual phenotypes) are still unknown. Although circadian synthesis of melatonin is known to play a key role in vertebrate photoperiodism, the involvement of the circadian clock and/or of the hormone melatonin in insect seasonal responses is not so well established. Here we show that melatonin levels in the aphid Acyrthosiphon pisum are significantly higher in holocyclic aphids reared under short days than under long days, while no differences were found between anholocyclic aphids under the same conditions. We also found that melatonin is localized in the aphid suboesophageal ganglion (SOG) and in the thoracic ganglionic mass (TGM). In analogy to vertebrates, insect-type arylalkylamine N-acetyltransferases (i-AANATs) are thought to play a key role in melatonin synthesis. We measured the expression of four i-AANAT genes identified in A. pisum and localized two of them in situ in the insect central nervous systems (CNS). Levels of expression of these genes were compatible with the quantities of melatonin observed. Moreover, like melatonin, expression of these genes was found in the SOG and the TGM.
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Affiliation(s)
- Miquel Barberà
- Institut de Biologia Integrativa de Sistemes & Institut Cavanilles de Biodiversitat i Biologia Evolutiva, Parc Cientific Universitat de Valencia, C/ Catedrático José Beltrán n° 2, 46980, Paterna, València, Spain
| | - Laura Escrivá
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, Universitat de València, Burjassot, Spain
| | - Jorge Mariano Collantes-Alegre
- Institut de Biologia Integrativa de Sistemes & Institut Cavanilles de Biodiversitat i Biologia Evolutiva, Parc Cientific Universitat de Valencia, C/ Catedrático José Beltrán n° 2, 46980, Paterna, València, Spain
| | - Giuseppe Meca
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, Universitat de València, Burjassot, Spain
| | - Ezio Rosato
- Department of Genetics, University of Leicester, Leicester, LE1 7RH, UK
| | - David Martínez-Torres
- Institut de Biologia Integrativa de Sistemes & Institut Cavanilles de Biodiversitat i Biologia Evolutiva, Parc Cientific Universitat de Valencia, C/ Catedrático José Beltrán n° 2, 46980, Paterna, València, Spain
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Luz C, Izzo L, Ritieni A, Mañes J, Meca G. Antifungal and antimycotoxigenic activity of hydrolyzed goat whey on Penicillium spp: An application as biopreservation agent in pita bread. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108717] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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Nazareth TDM, Luz C, Torrijos R, Quiles JM, Luciano FB, Mañes J, Meca G. Potential Application of Lactic Acid Bacteria to Reduce Aflatoxin B 1 and Fumonisin B 1 Occurrence on Corn Kernels and Corn Ears. Toxins (Basel) 2019; 12:E21. [PMID: 31906161 PMCID: PMC7020406 DOI: 10.3390/toxins12010021] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Revised: 12/27/2019] [Accepted: 12/28/2019] [Indexed: 01/19/2023] Open
Abstract
Fungal spoilage is an important issue for the food industry, leading to food sensory defects, food waste, economic losses and public health concern through the production of mycotoxins. Concomitantly, the search for safer natural products has gained importance since consumers began to look for less processed and chemically treated foods. In this context, the aim of this study was to evaluate the antifungal and antimycotoxigenic effect of seven strains of Lactobacillus plantarum. Lactic acid bacteria (LAB) were grown on Man Rogosa Sharpe (MRS) broth at 37 ºC in anaerobic conditions. After that, the cell-free supernatant (CFS) were recovered to determine its antifungal activity by halo diffusion agar test. In addition, minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) was determined for each L. plantarum CFS by 96-well microplates method. Additionally, CFS was used as a natural biocontrol agent on corn kernels and corn ears contaminated with Aspergillus flavus and Fusarium verticillioides, respectively. The L. plantarum CECT 749 CFS showed the highest antifungal effect against all essayed strains. Moreover, the employment of this CFS in food reduced the mycotoxin production at a percentage ranging from 73.7 to 99.7%. These results suggest that the L. plantarum CECT 749 CFS could be promising for the biocontrol of corn.
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Affiliation(s)
- Tiago de Melo Nazareth
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain; (C.L.); (R.T.); (J.M.Q.); (J.M.)
- School of Life Sciences, Pontifícia Universidade Católica do Paraná, st. Imaculada Conceição 1155, Curitiba 80215-901, PR, Brazil;
| | - Carlos Luz
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain; (C.L.); (R.T.); (J.M.Q.); (J.M.)
| | - Raquel Torrijos
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain; (C.L.); (R.T.); (J.M.Q.); (J.M.)
| | - Juan Manuel Quiles
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain; (C.L.); (R.T.); (J.M.Q.); (J.M.)
| | - Fernando Bittencourt Luciano
- School of Life Sciences, Pontifícia Universidade Católica do Paraná, st. Imaculada Conceição 1155, Curitiba 80215-901, PR, Brazil;
| | - Jordi Mañes
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain; (C.L.); (R.T.); (J.M.Q.); (J.M.)
| | - Giuseppe Meca
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain; (C.L.); (R.T.); (J.M.Q.); (J.M.)
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Drakopoulos D, Luz C, Torrijos R, Meca G, Weber P, Bänziger I, Voegele RT, Six J, Vogelgsang S. Use of Botanicals to Suppress Different Stages of the Life Cycle of Fusarium graminearum. Phytopathology 2019; 109:2116-2123. [PMID: 31600112 DOI: 10.1094/phyto-06-19-0205-r] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Fusarium head blight (FHB) is one of the most important cereal diseases worldwide, causing yield losses and contamination of harvested products with mycotoxins. Fusarium graminearum is one of the most common FHB-causing species in wheat and barley cropping systems. We assessed the ability of different botanical extracts to suppress essential stages of the fungal life cycle using three strains of F. graminearum (FG0410, FG2113, and FG1145). The botanicals included aqueous extracts from white mustard (Sinapis alba) seed flour (Pure Yellow Mustard [PYM] and Tillecur [Ti]) as well as milled Chinese galls (CG). At 2% concentration (wt/vol), PYM and Ti completely inhibited growth of mycelium of all F. graminearum strains whereas, at 1%, CG reduced the growth by 65 to 83%, depending on the strain. While PYM and Ti reduced the germination of both conidia and ascospores at 2% (wt/vol), CG was only effective in reducing conidia germination. Perithecia formation of FG0410 but not FG2113 was suppressed by all botanicals. Moreover, application of botanicals on mature perithecia led to a two- to fourfold reduction in discharge of ascospores. Using liquid chromatography (LC) with diode array detection, we quantified the principal glucosinolate component sinalbin of PYM and Ti. LC time-of-flight mass spectrometry was used to demonstrate that the bioactive matrix of CG contains different gallotannins as well as gallic and tannic acids. Possible antifungal mechanisms of the botanical matrices are discussed. The results of this study are promising and suggest that PYM, Ti, and CG should be explored further for efficacy at managing FHB.[Formula: see text] Copyright © 2019 The Author(s). This is an open access article distributed under the CC BY-NC-ND 4.0 International license.
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Affiliation(s)
- Dimitrios Drakopoulos
- Ecological Plant Protection in Arable Crops, Research Division Plant Protection, Agroscope, 8046 Zurich, Switzerland
- Sustainable Agroecosystems, Institute of Agricultural Sciences, Department of Environmental Systems Science, ETH Zurich, 8092 Zurich, Switzerland
| | - Carlos Luz
- Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, 46100 Burjassot, Spain
| | - Raquel Torrijos
- Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, 46100 Burjassot, Spain
| | - Giuseppe Meca
- Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, 46100 Burjassot, Spain
| | - Pascal Weber
- Ecological Plant Protection in Arable Crops, Research Division Plant Protection, Agroscope, 8046 Zurich, Switzerland
| | - Irene Bänziger
- Ecological Plant Protection in Arable Crops, Research Division Plant Protection, Agroscope, 8046 Zurich, Switzerland
| | - Ralf T Voegele
- Department of Phytopathology, Institute of Phytomedicine, Faculty of Agricultural Sciences, University of Hohenheim, 70599 Stuttgart, Germany
| | - Johan Six
- Sustainable Agroecosystems, Institute of Agricultural Sciences, Department of Environmental Systems Science, ETH Zurich, 8092 Zurich, Switzerland
| | - Susanne Vogelgsang
- Ecological Plant Protection in Arable Crops, Research Division Plant Protection, Agroscope, 8046 Zurich, Switzerland
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Luz C, Rodriguez L, Romano R, Mañes J, Meca G. A natural strategy to improve the shelf life of the loaf bread against toxigenic fungi: The employment of fermented whey powder. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12660] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Carlos Luz
- Faculty of Pharmacy Laboratory of Food Chemistry and Toxicology University of Valencia Av. Vicent Andrés Estellés s/n 46100 Burjassot Spain
| | - Lorena Rodriguez
- Instituto Tecnológico del Plástico (AIMPLAS) València Parc Tecnològic 46980 Paterna Spain
| | - Raffaele Romano
- Department of Agriculture University of Napoli Federico II Via Università, 100 80055 Portici (Napoli) Italy
| | - Jorge Mañes
- Faculty of Pharmacy Laboratory of Food Chemistry and Toxicology University of Valencia Av. Vicent Andrés Estellés s/n 46100 Burjassot Spain
| | - Giuseppe Meca
- Faculty of Pharmacy Laboratory of Food Chemistry and Toxicology University of Valencia Av. Vicent Andrés Estellés s/n 46100 Burjassot Spain
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Nazareth TDM, Quiles JM, Torrijos R, Luciano FB, Mañes J, Meca G. Antifungal and antimycotoxigenic activity of allyl isothiocyanate on barley under different storage conditions. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.06.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Luz C, D'Opazo V, Mañes J, Meca G. Antifungal activity and shelf life extension of loaf bread produced with sourdough fermented by
Lactobacillus
strains. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14126] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- C. Luz
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy University of Valencia Burjassot Spain
| | - V. D'Opazo
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy University of Valencia Burjassot Spain
| | - J. Mañes
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy University of Valencia Burjassot Spain
| | - G. Meca
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy University of Valencia Burjassot Spain
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Quiles JM, Nazareth TDM, Luz C, Luciano FB, Mañes J, Meca G. Development of an Antifungal and Antimycotoxigenic Device Containing Allyl Isothiocyanate for Silo Fumigation. Toxins (Basel) 2019; 11:E137. [PMID: 30823642 PMCID: PMC6468390 DOI: 10.3390/toxins11030137] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2019] [Revised: 02/19/2019] [Accepted: 02/23/2019] [Indexed: 01/23/2023] Open
Abstract
The aims of this study were to evaluate the antifungal activity of the bioactive compound allyl isothiocyanate (AITC) against Aspergillus flavus (8111 ISPA) aflatoxins (AFs) producer and Penicillium verrucosum (D-01847 VTT) ochratoxin A (OTA) producer on corn, barley, and wheat. The experiments were carried out initially in a simulated silo system for laboratory scale composed of glass jars (1 L). Barley and wheat were contaminated with P. verrucosum and corn with A. flavus. The cereals were treated with a hydroxyethylcellulose gel disk to which 500 µL/L of AITC were added; the silo system was closed and incubated for 30 days at 21 °C. After that, simulated silos of 100 L capacity were used. Barley, wheat, and corn were contaminated under the same conditions as the previous trial and treated with disks with 5 mL of AITC, closed and incubated for 90 days at 21 °C. In both cases, the control test did not receive any antifungal treatment. The growth of the inoculated fungi and the reduction in the formation of AFs and OTA were determined. In the lab scale silo system, complete inhibition of fungal growth at 30 days has been observed. In corn, the reduction of aflatoxin B1 (AFB₁) was 98.5%. In the 100 L plastic drums, a significant reduction in the growth of A. flavus was observed, as well as the OTA formation in wheat (99.5%) and barley (92.0%).
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Affiliation(s)
- Juan Manuel Quiles
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.
| | - Tiago de Melo Nazareth
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.
- School of Life Sciences, Pontifícia Universidade Católica do Paraná, Rua Imaculada Conceição 1155, Curitiba 80215-901, Brazil.
| | - Carlos Luz
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.
| | - Fernando Bittencourt Luciano
- School of Life Sciences, Pontifícia Universidade Católica do Paraná, Rua Imaculada Conceição 1155, Curitiba 80215-901, Brazil.
| | - Jordi Mañes
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.
| | - Giuseppe Meca
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.
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Luz C, Torrijos R, Quiles JM, Mañes J, Meca G. Shelf life extension of mozzarella cheese contaminated with Penicillium spp. using the antifungal compound ɛ-polylysine. FOOD SCI TECHNOL INT 2019; 25:295-302. [PMID: 30638060 DOI: 10.1177/1082013218823136] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Molds are one of the most important spoilage organisms on cheese which can lead to economic loss as well as raising public health concerns due to the production of mycotoxins. This study investigates the use of ɛ-polylysine as natural antimicrobial to inhibit fungal growth. The minimal inhibitory concentrations and minimal fungicidal concentrations of ɛ-polylysine were determined against Penicillium roqueforti, Penicillium nordicum, and Penicillium solitum. Then, polylysine was tested as surface antimicrobial for the preservation of mozzarella slice cheese inoculated with these Penicillium spp. and stored in plastic trays during 25 days. The minimal inhibitory concentrations calculated for the three fungi tested were of 60 mg/l whereas the minimal fungicidal concentrations detected were of 125-10,000 mg/l. The shelf life observed for the control experiments was of 15 days, and just using the ɛ-polylysine at 0.00625, 0.0125, and 0.025% was evidenced a shelf life increment in comparison with the control of 1-3 days.
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Affiliation(s)
- C Luz
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
| | - R Torrijos
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
| | - J M Quiles
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
| | - J Mañes
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
| | - G Meca
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
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Ramires FA, Masiello M, Somma S, Villani A, Susca A, Logrieco AF, Luz C, Meca G, Moretti A. Phylogeny and Mycotoxin Characterization of Alternaria Species Isolated from Wheat Grown in Tuscany, Italy. Toxins (Basel) 2018; 10:E472. [PMID: 30441835 PMCID: PMC6267338 DOI: 10.3390/toxins10110472] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2018] [Revised: 11/08/2018] [Accepted: 11/09/2018] [Indexed: 01/05/2023] Open
Abstract
Wheat, the main source of carbohydrates worldwide, can be attacked by a wide number of phytopathogenic fungi, included Alternaria species. Alternaria species commonly occur on wheat worldwide and produce several mycotoxins such as tenuazonic acid (TA), alternariol (AOH), alternariol-monomethyl ether (AME), and altenuene (ALT), provided of haemato-toxic, genotoxic, and mutagenic activities. The contamination by Alternaria species of wheat kernels, collected in Tuscany, Italy, from 2013 to 2016, was evaluated. Alternaria contamination was detected in 93 out of 100 field samples, with values ranging between 1 and 73% (mean of 18%). Selected strains were genetically characterized by multi-locus gene sequencing approach through combined sequences of allergen alt1a, glyceraldeyde-3-phosphate dehydrogenase, and translation elongation factor 1α genes. Two well defined groups were generated; namely sections Alternaria and Infectoriae. Representative strains were analyzed for mycotoxin production. A different mycotoxin profile between the sections was shown. Of the 54 strains analyzed for mycotoxins, all strains included in Section Alternaria produced AOH and AME, 40 strains (99%) produced TA, and 26 strains (63%) produced ALT. On the other hand, only a very low capability to produce both AOH and AME was recorded among the Section Infectoriae strains. These data show that a potential mycotoxin risk related to the consumption of Alternaria contaminated wheat is high.
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Affiliation(s)
- Francesca A Ramires
- Institute of Sciences of Food Production, Research National Council (CNR-ISPA), Via Amendola 122, O-70126 Bari, Italy.
| | - Mario Masiello
- Institute of Sciences of Food Production, Research National Council (CNR-ISPA), Via Amendola 122, O-70126 Bari, Italy.
| | - Stefania Somma
- Institute of Sciences of Food Production, Research National Council (CNR-ISPA), Via Amendola 122, O-70126 Bari, Italy.
| | - Alessandra Villani
- Institute of Sciences of Food Production, Research National Council (CNR-ISPA), Via Amendola 122, O-70126 Bari, Italy.
| | - Antonia Susca
- Institute of Sciences of Food Production, Research National Council (CNR-ISPA), Via Amendola 122, O-70126 Bari, Italy.
| | - Antonio F Logrieco
- Institute of Sciences of Food Production, Research National Council (CNR-ISPA), Via Amendola 122, O-70126 Bari, Italy.
| | - Carlos Luz
- Department of Preventive Medicine, Nutrition and Food Science Area, University of Valencia (Spain), Avenida Vicent Andres Estelles s/n, 46100 Burjassot, Valencia, Spain.
| | - Giuseppe Meca
- Department of Preventive Medicine, Nutrition and Food Science Area, University of Valencia (Spain), Avenida Vicent Andres Estelles s/n, 46100 Burjassot, Valencia, Spain.
| | - Antonio Moretti
- Institute of Sciences of Food Production, Research National Council (CNR-ISPA), Via Amendola 122, O-70126 Bari, Italy.
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