Biodiversity of mycobiota throughout the Brazil nut supply chain: From rainforest to consumer

Taniwaki, Marta Hiromi; Frisvad, Jens Christian; Ferranti, Larissa S.; Lopes, Aline de Souza; Larsen, Thomas Ostenfeld; Fungaro, Maria Helena Pelegrinelli; Iamanaka, Beatriz Thie

doi:10.1016/j.fm.2016.08.002

Cited by 25 publications

(19 citation statements)

References 29 publications

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“…2005 ), A. arachidicola (in wild peanuts, Pildain et al. 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.…”

Section: Discussionmentioning

confidence: 76%

“…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: 99%

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Taxonomy ofAspergillussectionFlaviand their production of aflatoxins, ochratoxins and other mycotoxins

Frisvad

Hubka

Ezekiel

et al. 2019

Studies in Mycology

417

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: 76%

Section: Discussionmentioning

confidence: 99%

Taxonomy ofAspergillussectionFlaviand their production of aflatoxins, ochratoxins and other mycotoxins

Frisvad

Hubka

Ezekiel

et al. 2019

Studies in Mycology

417

387

View full text Add to dashboard Cite

show abstract

“…A major challenge for brazil nut production is the control of contamination by aflatoxigenic fungi and aflatoxins [11,13]. The Amazon rainforest favours a unique biodiversity of fungal species different from cultivated crops [14]. Brazil nuts have been found to contain a wider range of toxigenic species than other tree nuts, and the infection of brazil nuts by species from Aspergillus section Flavi can reach 100% [11].…”

Section: Brazil Nutsmentioning

confidence: 99%

Aspergillus species and mycotoxins: occurrence and importance in major food commodities

Taniwaki

Pitt

Magan

2018

Current Opinion in Food Science

128

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Aspergillus species produce important mycotoxins, in particular aflatoxins, produced by A. flavus and related species, and ochratoxin A, produced by A. ochraceus and related species and also A. carbonarius and (less commonly) A. niger. In this review we briefly discuss the distribution of toxigenic Aspergillus species in nuts, coffee and cocoa beans, dried fruits, grapes, maize, rice and small grains. Future perspectives of distribution of Aspergillus species in foods is briefly discussed taking into account the impacts of climate change and the resilience of these mycotoxigenic species.

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“…Mycotoxins are in some cases very toxic [15,16] with only some fungi being responsible for mycotoxin production on specific crops [7,17,18]. Mycotoxins are associated with human and domesticated animal diseases, causing death in rare cases.…”

Section: Introductionmentioning

confidence: 99%

Thermophilic Fungi to Dominate Aflatoxigenic/Mycotoxigenic Fungi on Food under Global Warming

Paterson

Lima

2017

IJERPH

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Certain filamentous fungi produce mycotoxins that contaminate food. Mycotoxin contamination of crops is highly influenced by environmental conditions and is already affected by global warming, where there is a succession of mycotoxigenic fungi towards those that have higher optimal growth temperatures. Aflatoxigenic fungi are at the highest limit of temperature although predicted increases in temperature are beyond that constraint. The present paper discusses what will succeed these fungi and represents the first such consideration. Aflatoxins are the most important mycotoxins and are common in tropical produce, much of which is exported to temperate regions. Hot countries may produce safer food under climate change because aflatoxigenic fungi will be inhibited. The same situation will occur in previously temperate regions where these fungi have recently appeared, although decades later. Existing thermotolerant and thermophilic fungi (TTF) will dominate, in contrast to the conventional mycotoxigenic fungi adapting or mutating, as it will be quicker. TTF produce a range of secondary metabolites, or potential mycotoxins and patulin which may become a new threat. In addition, Aspergillus fumigatus will appear more frequently, a serious human pathogen, because it is (a) thermotolerant and (b) present on crops: hence this is an even greater problem. An incubation temperature of 41 °C needs employing forthwith to detect TTF. Finally, TTF in crops requires study because of the potential for diseases in humans and animals under climate change.

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Biodiversity of mycobiota throughout the Brazil nut supply chain: From rainforest to consumer

Cited by 25 publications

References 29 publications

Taxonomy ofAspergillussectionFlaviand their production of aflatoxins, ochratoxins and other mycotoxins

Taxonomy ofAspergillussectionFlaviand their production of aflatoxins, ochratoxins and other mycotoxins

Aspergillus species and mycotoxins: occurrence and importance in major food commodities

Thermophilic Fungi to Dominate Aflatoxigenic/Mycotoxigenic Fungi on Food under Global Warming

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