Aspergillus Mycotoxins

Barkai-Golan, Rivka

doi:10.1016/b978-0-12-374126-4.00006-1

Cited by 18 publications

(14 citation statements)

References 142 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In a recent review on Aspergillus mycotoxins, Barkai-Golan (2008a) discussed the production of aflatoxins and OTA in fruits and vegetables, with especial attention to: (1) Aspergillus species associated with aflatoxin production, and factors involved in its production; In a recent review on Aspergillus mycotoxins, Barkai-Golan (2008a) discussed the production of aflatoxins and OTA in fruits and vegetables, with especial attention to: (1) Aspergillus species associated with aflatoxin production, and factors involved in its production;…”

Section: Aspergillus Mycotoxins In Fruits and Vegetablesmentioning

confidence: 99%

“…carbonarius has been found to be the key producer of OTA in grapes and grape-derived products (Battilani et al, 2004), but other Aspergillus species belonging to section Nigri, i.e. The occurrence and the levels of aflatoxins and OTA in their relevant fruits and fruit-derived products have been recorded (Barkai-Golan, 2008a Co-occurrence of different mycotoxins in fruits, vegetables, and their products has been recorded. Particular attention has been drawn to OTA contents in wines because of the hazard that this mycotoxin may pose to human health worldwide.…”

Section: Aspergillus Mycotoxins In Fruits and Vegetablesmentioning

confidence: 99%

See 1 more Smart Citation

Mouldy fruits and vegetables as a source of mycotoxins: part 1

Barkai-Golan

Paster

2008

WMJ

View full text Add to dashboard Cite

Species of Aspergillus, Penicillium and Alternaria are major contributors to fruit and vegetable decay and to mycotoxin production during various stages of pathogenesis. The mycotoxins most commonly associated with fruits and vegetables and their products are aflatoxins, patulin, ochratoxin A and Alternaria toxins. Naturally occurring aflatoxins are found in fruits of tropical and subtropical regions where environmental conditions support growth of aflatoxigenic aspergilli. Aflatoxins in figs and dates have been associated with Aspergillus flavus and A. parasiticus, ochratoxin A in figs has been related mainly to A. alliaceus, and ochratoxin A in wines and other grape-based products has been associated with A. carbonarius and, to a lesser extent, with A. tubingensis and A. niger. Human exposure to patulin is primarily via apple-based products, following fruit infection by Penicillium expansum. Attention has been drawn to patulin contamination in infant apple products, and in organic fruits versus conventional ones. Alternaria species, which naturally attack a wide range of harvested fruits and vegetables, are capable of producing several mycotoxins during pathogenesis. The major mycotoxins include alternariol, alternariol methyl ether, altenuene, tenuazonic acid, and altertoxin-I. Although A. alternata is regarded as the major producer of Alternaria mycotoxins, other species, such as A. citri, A. longipes, A. tenuissima, A. arborescens, may also produce these mycotoxins. Mycotoxin accumulation in fruits and vegetables may occur in the field, and during harvest, postharvest and storage. Factors affecting mycotoxin production include the fruit or vegetable type and cultivar, geographical location, climate, pre-harvest treatments, method of harvest, postharvest treatments and storage conditions. Considering geostatistics, knowledge of the ecology of the fungi, data on crop distribution and meteorological conditions, risk predicting maps have recently been drawn. The methodologies of detection and determination of mycotoxigenic moulds and of ochratoxin A in grape products, of patulin in apple products and of Alternaria mycotoxins in fruit and vegetable products, are summarised and discussed. The present review is based on the multi-author book 'Mycotoxins in Fruits and Vegetables' published by Elsevier (2008).

show abstract

Section: Aspergillus Mycotoxins In Fruits and Vegetablesmentioning

confidence: 99%

Section: Aspergillus Mycotoxins In Fruits and Vegetablesmentioning

confidence: 99%

Mouldy fruits and vegetables as a source of mycotoxins: part 1

Barkai-Golan

Paster

2008

WMJ

View full text Add to dashboard Cite

show abstract

“…Penicillic acid was first reported in an examination of fungal growth in maize and the potential for fungal involvement in pellagra, and was found to be more common on stored cereals, as the best producers are mostly cereal-borne (Frisvad, 2018). Its toxicity to poultry, mice, rats, and rabbits, as well as human beings was soon discovered (Barkai-Golan, 2008). However, hormesis, the phenomena of low-dose stimulation/signaling and high-dose toxicity by the same molecule, is very common for microbial natural products (Schmidt et al, 2019).…”

Section: Antibacterial Activity Of 1-11 From D40 In Pdw Mediummentioning

confidence: 99%

Anti-phytopathogenic Bacterial Metabolites From the Seaweed-Derived Fungus Aspergillus sp. D40

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Usually regarded as a soil fungi [9] they are a part of the filamentous fungi family, ubiquitous, cosmopolitan, found in nature and commonly isolated from soil, plant debris and indoor environment. They have the ability to grow at lower water activity and occur on storage food and feed which turn moldy.…”

Section: Aspergillusmentioning

confidence: 99%

A Review of the Ubiquity of Ascomycetes Filamentous Fungi in Relation to Their Economic and Medical Importance

Egbuta¹,

Mwanza²,

Babalola³

2016

AiM

View full text Add to dashboard Cite

Filamentous fungi are found in different habitats in the environment including, air, water and soil. This group of fungi contains organisms from different classes under the sub-phylum Pezizomycotina. They occur in mixtures such that you find many genera of filamentous fungi dominating a particular habitat or substrate. The wide distribution of filamentous fungi has resulted in it being used for different purposes. This review aims to analyse the different genera of fungi species referred to as filamentous fungi and their relevance economically and medically.

show abstract

Aspergillus Mycotoxins

Cited by 18 publications

References 142 publications

Mouldy fruits and vegetables as a source of mycotoxins: part 1

Mouldy fruits and vegetables as a source of mycotoxins: part 1

Anti-phytopathogenic Bacterial Metabolites From the Seaweed-Derived Fungus Aspergillus sp. D40

A Review of the Ubiquity of Ascomycetes Filamentous Fungi in Relation to Their Economic and Medical Importance

Contact Info

Product

Resources

About