Aflatoxigenic strains of Aspergillus section Flavi isolated from marketed peanuts (Arachis hypogaea) in Algiers (Algeria)

Guezlane-Tebibel, Nadjet; Bouras, Noureddine; Mokrane, Salim; Benayad, Tahar; Mathieu, Florence

doi:10.1007/s13213-012-0473-0

Cited by 20 publications

(15 citation statements)

References 53 publications

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“…2008 ; in Brazil nuts, Gonçalves et al., 2012a , Gonçalves et al., 2012b , Calderari et al., 2013 , Taniwaki et al., 2017 ; in corn, Viaro et al. 2017 ), A. austwickii (stored rice grains and sesame kernels, this study), A. caelatus (in Brazil nuts, Gonçalves et al., 2012a , Gonçalves et al., 2012b , Taniwaki et al., 2017 ; in peanuts, Guezlane-Tebibel et al., 2013 , Martins et al., 2017 ), A. cerealis (rice and maize grains, this study; peanut, Carvajal-Campos et al. 2017 ), A. luteovirescens (in Brazil nuts, Gonçalves et al., 2012a , Gonçalves et al., 2012b , Calderari et al., 2013 , Taniwaki et al., 2017 ), A. nomius (in Brazil nuts, Olsen et al., 2008 , Gonçalves et al., 2012a , Gonçalves et al., 2012b , Calderari et al., 2013 , Massi et al., 2014 , Taniwaki et al., 2017 ; in cocoa Copetti et al.…”

Section: Discussionmentioning

confidence: 65%

“…For example, A. minisclerotigenes has been found mostly in South America ( Pildain et al. 2008 ), while A. aflatoxiformans, A. cerealis and A. austwickii, reported as A. flavus S BG , are most common in Africa and Thailand ( Probst et al., 2007 , Probst et al., 2010 , Probst et al., 2012 , Probst et al., 2014 , Mutegi et al., 2012 , Guezlane-Tebibel et al., 2013 ). Interestingly, many of the (recently) described species producing mycotoxins have been found in foods and are quite common: A. aflatoxiformans (also reported under its synonym A. parvisclerotigenus ) (in African corn, Perrone et al., 2014a , Perrone et al., 2014b ; Mexican and Nigerian sesame, Ezekiel et al.…”

Section: Discussionmentioning

confidence: 99%

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Taxonomy ofAspergillussectionFlaviand their production of aflatoxins, ochratoxins and other mycotoxins

Frisvad

Hubka

Ezekiel

et al. 2019

Studies in Mycology

420

387

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Aflatoxins and ochratoxins are among the most important mycotoxins of all and producers of both types of mycotoxins are present in Aspergillus section Flavi, albeit never in the same species. Some of the most efficient producers of aflatoxins and ochratoxins have not been described yet. Using a polyphasic approach combining phenotype, physiology, sequence and extrolite data, we describe here eight new species in section Flavi. Phylogenetically, section Flavi is split in eight clades and the section currently contains 33 species. Two species only produce aflatoxin B1 and B2 (A. pseudotamarii and A. togoensis), and 14 species are able to produce aflatoxin B1, B2, G1 and G2: three newly described species A. aflatoxiformans, A. austwickii and A. cerealis in addition to A. arachidicola, A. minisclerotigenes, A. mottae, A. luteovirescens (formerly A. bombycis), A. nomius, A. novoparasiticus, A. parasiticus, A. pseudocaelatus, A. pseudonomius, A. sergii and A. transmontanensis. It is generally accepted that A. flavus is unable to produce type G aflatoxins, but here we report on Korean strains that also produce aflatoxin G1 and G2. One strain of A. bertholletius can produce the immediate aflatoxin precursor 3-O-methylsterigmatocystin, and one strain of Aspergillus sojae and two strains of Aspergillus alliaceus produced versicolorins. Strains of the domesticated forms of A. flavus and A. parasiticus, A. oryzae and A. sojae, respectively, lost their ability to produce aflatoxins, and from the remaining phylogenetically closely related species (belonging to the A. flavus-, A. tamarii-, A. bertholletius- and A. nomius-clades), only A. caelatus, A. subflavus and A. tamarii are unable to produce aflatoxins. With exception of A. togoensis in the A. coremiiformis-clade, all species in the phylogenetically more distant clades (A. alliaceus-, A. coremiiformis-, A. leporis- and A. avenaceus-clade) are unable to produce aflatoxins. Three out of the four species in the A. alliaceus-clade can produce the mycotoxin ochratoxin A: A. alliaceus s. str. and two new species described here as A. neoalliaceus and A. vandermerwei. Eight species produced the mycotoxin tenuazonic acid: A. bertholletius, A. caelatus, A. luteovirescens, A. nomius, A. pseudocaelatus, A. pseudonomius, A. pseudotamarii and A. tamarii while the related mycotoxin cyclopiazonic acid was produced by 13 species: A. aflatoxiformans, A. austwickii, A. bertholletius, A. cerealis, A. flavus, A. minisclerotigenes, A. mottae, A. oryzae, A. pipericola, A. pseudocaelatus, A. pseudotamarii, A. sergii and A. tamarii. Furthermore, A. hancockii produced speradine A, a compound related to cyclopiazonic acid. Selected A. aflatoxiformans, A. austwickii, A. cerealis, A. flavus, A. minisclerotigenes, A. pipericola and A. sergii strains produced small sclerotia containing the mycotoxin aflatrem. Kojic acid has been found in all species in section Flavi, except A. avenaceus and A. coremiiformis. Only six species in the section did not produce any known mycotoxins: A. aspearensis, A. coremii...

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Section: Discussionmentioning

confidence: 65%

Section: Discussionmentioning

confidence: 99%

Taxonomy ofAspergillussectionFlaviand their production of aflatoxins, ochratoxins and other mycotoxins

Frisvad

Hubka

Ezekiel

et al. 2019

Studies in Mycology

420

387

View full text Add to dashboard Cite

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“…Like groundnut, the pods develop and mature in the soil or just above the ground (Murevanhema & Jideani, 2013). Thus, the soil serves as a source of inoculum of pathogenic fungi (Guezlane-Tebibel, Bouras, Mokrane, Benayad, & Mathieu, 2013). The high protein content of Bambara groundnut signifies its use as a supplement in cereal-based foods.…”

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confidence: 99%

Fungal contamination of food commodities in Durban, South Africa

Olagunju

Mchunu

Venter

et al. 2018

Journal of Food Safety

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The study investigated the occurrence of natural fungal contaminants in food commodities consumed in Durban, South Africa. A total of 110 samples including Bambara groundnut, maize and maize‐derived products, rice, and spices were collected from open markets and retail stores and screened for fungal contaminants using conventional and molecular methods. A total of 179 isolates belonging to fungal genera including Aspergillus, Penicillium, and Fusarium were recovered. Aspergillus (52.5%) and Penicillium (31.8%) were the most prevalent genera, contaminating 85.5% and 51.8% of the total samples analyzed, respectively. Bambara groundnut (100%), spices (89.5%), rice (86.9%), and maize and maize‐derived products (71.9%) were contaminated by Aspergillus sp. Bambara groundnut (64.7%) and spices (44.7%) were contaminated by Aspergillus flavus. Penicillium citrinum was recovered from spices (71.1%), Bambara groundnut (61.7%), rice (34.8%), and maize and maize‐derived products (31.3%). Some of the isolated fungi are mycotoxin producers and their detection raise concerns on consumers' health. Practical applications Fungal contamination of agricultural products poses a challenge to global food security. Mycotoxins, the toxigenic metabolites produced by some fungal species, are not completely destroyed by processing operations, and are carried over into processed food, through which they may cause harm to consumers. Routine tests on the mycological quality of consumer goods have therefore become pertinent. This study reports the isolation of live pathogenic fungi in commonly consumed food commodities, necessitating the need for regular routine checks to ensure the mycological safety of agricultural products offered for sale to consumers. As proliferation of these fungi is influenced by storage conditions, this study will also contribute to devising appropriate storage management techniques for these commodities.

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“…AFB1 production was only detected in two isolates of A. flavus in which isolate KDH7 produced 1.0 μg/g of AFB1 and isolate KL27b produced 1.1 μg/g. Guezlane-Tebibel et al (2013) classified aflatoxigenic Aspergillus section Flavi according to the concentrations of AFB1 produced on CYA. The four groups of concentration levels were classified as high (> 1.1 μg/g), moderate (0.11 to 1 μg/g), low (0.011 to 0.10 μg/g) and very low (0.005 to 0.01 μg/g).…”

Section: Aflatoxin B1 Gene Detection and Quantificationmentioning

confidence: 99%

Aspergillus species from groundnuts (Arachis hypogaea) and mycotoxin production by toxigenic species

Kamaruddin¹,

Zakaria²

2019

MJM

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Aims: Groundnut is an important food crop and is susceptible to contamination by Aspergillus. The present study was conducted to identify Aspergillus spp. from groundnuts as well as to detect mycotoxin production by toxigenic species. Methodology and results: Molecular identification using ITS region, β-tubulin and calmodulin genes identified six species, A. niger, A. tubingensis, A. flavus, A. aculeatus, A. sydowii and A. fumigatus. Phylogenetic tree of combined sequences showed the isolates from the same species were grouped with reference strains in the same clade, thus the species identity was confirmed. Detection of mycotoxin biosynthesis genes can give an indication of mycotoxin production. Two ochratoxin A genes, PKS15KS and PKS15C-MeT were detected in seven A. niger isolates but none of the isolates produced ochratoxin A when quantification was conducted using Ultra-High Performance Liquid Chromatography. Two aflatoxin B1 biosynthesis genes, Nor-1 (norsolorinic acid) and Ver-1 (Versicolorin) genes were detected in A. flavus but only KDH7 and KL27b isolates produced aflatoxin B1 with concentrations of 1.0 μg/g and 1.1 μg/g, respectively. Conclusion, significance and impact of the study: Various species of Aspergillus found on groundnuts may lead to potential mycotoxin contamination as toxigenic species were also recovered. The occurrence of Aspergillus spp. can reduce the quality of the legumes as well as reducing their shelf life.

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Aflatoxigenic strains of Aspergillus section Flavi isolated from marketed peanuts (Arachis hypogaea) in Algiers (Algeria)

Cited by 20 publications

References 53 publications

Taxonomy ofAspergillussectionFlaviand their production of aflatoxins, ochratoxins and other mycotoxins

Taxonomy ofAspergillussectionFlaviand their production of aflatoxins, ochratoxins and other mycotoxins

Fungal contamination of food commodities in Durban, South Africa

Aspergillus species from groundnuts (Arachis hypogaea) and mycotoxin production by toxigenic species

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