Development and application of MALDI-TOF MS for identification of food spoilage fungi

Quéro, Laura; Girard, Victoria; Pawtowski, Audrey; Tréguer, Sylvie; Weill, Amélie; Arend, Sandrine; Cellière, Béatrice; Polsinelli, Sophie; Monnin, Valérie; Belkum, Alex van; Vasseur, Valérie; Nodet, Patrice; Mounier, Jérôme

doi:10.1016/j.fm.2018.05.001

Cited by 43 publications

(18 citation statements)

References 32 publications

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“…Humans, as well as crops and livestock, are susceptible to be infected by pathogenic fungi (5,36,67). Fungi are also one of the main problems associated with food spoilage, because fungal growth on raw and processed foods produces the deterioration of their sensorial properties, rotting, off-flavor, and odor emission (70). They also have the advantage of dispersing easily by spores, and in this stage they are more resistant to food processing and other treatments, such as those implying heat application, especially when the spores have originated by a sexual process (17).…”

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confidence: 99%

Plant Phytochemicals in Food Preservation: Antifungal Bioactivity: A Review

Redondo-Blanco

Fernández

López-Ibáñez

et al. 2020

Journal of Food Protection

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Synthetic food additives generate a negative perception in consumers. This fact generates an important pressure on food manufacturers, searching for safer natural alternatives. Phytochemicals (such as polyphenols and thiols) and plant essential oils (terpenoids) possess antimicrobial activities that are able to prevent food spoilage due to fungi (e.g., Aspergillus, Penicillium) and intoxications (due to mycotoxins), both of which are important economic and health problems worldwide. This review summarizes industrially interesting antifungal bioactivities from the three main types of plant nutraceuticals: terpenoids (as thymol), polyphenols (as resveratrol) and thiols (as allicin) as well as some of the mechanisms of action. These phytochemicals are widely distributed in fruits and vegetables and are very useful in food preservation as they inhibit growth of important spoilage and pathogenic fungi, affecting especially mycelial growth and germination. Terpenoids and essential oils are the most abundant group of secondary metabolites found in plant extracts, especially in common aromatic plants, but polyphenols are a more remarkable group of bioactive compounds as they show a broad array of bioactivities. HIGHLIGHTS

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confidence: 99%

Plant Phytochemicals in Food Preservation: Antifungal Bioactivity: A Review

Redondo-Blanco

Fernández

López-Ibáñez

et al. 2020

Journal of Food Protection

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“…Although several types of mass spectrometers are capable of analyzing complex mixtures of microorganism proteins, the MALDI-TOF mass spectrometer has emerged as the tool of choice for the adequacy between the solid nature of bacterial samples and the source; the absence of complex and critical sample preparation steps (even if several standard operating protocols are available); a fast acquisition time of directly usable MS data and a low cost per analysis. The MALDI-TOF mass spectrometer is composed of a source of solid sample ions coupled to a mass analyzer that classifies the ions according to their time-of-flight to go through a certain distance in a free field environment (Hsieh et al, 2018;Huber et al, 2018;Nacef et al 2017;Quéro et al, 2019;Sauget et al, 2017;Thouvenot et al, 2018;Yu et al, 2019).…”

Section: Resultsmentioning

confidence: 99%

“…Limitations of the genomic methods due to false results should be monitored using the internal amplification control and avoiding experimental conditions that favor the formation of mutations. The MALDI-TOF MS method is also already available for the early and accurate detection of filamentous spoilage fungi in food (Lima and Santos, 2017;Quéro et al, 2019;Rodríguez et al, 2015).…”

Section: Resultsmentioning

confidence: 99%

Recent trends for detection, quantification and identification of microorganisms in food industry

Fröder¹,

Ruis²,

Drebes³

et al. 2020

Microbiol Res Int

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Phenotypic characterization of microorganisms was originally performed using culture and physiological/biochemical methods. Throughout the 90s, traditional PCR was being replaced by the secondgeneration PCR, the real-time PCR (qPCR). This method is very effective for negative screening and also to confirm an isolate. However, limitations of qPCR are the inability to distinguish viable from dead cells and the sensitivity of amplification reactions to inhibitors. Sensitivity, specificity, robustness, time of response and the cost per analysis are often the criteria used for choosing a bacteria identification protocol. In this context, bacterial identification based on MALDI-TOF MS is becoming a method of choice for determining the genus, species and even subspecies of bacterial and fungal isolates in food analysis. MALDI-TOF MS is a promising method to identify bacteria and yeast in a few minutes directly from colonies grown in culture dishes. However, the identification of new isolates is possible only if the spectral database contains fingerprints of peptide mass from the strain type of specific microorganism. All current methods have their own guarantees, and so far, no method meets all attributes desidered by the laboratory; therefore, recent research studies are associating two or more methods with different technologies.

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“…The authors created a database and demonstrated its discriminative power with 94.61% correct identifications to the species level. Similarly, Quéro et al [ 81 ] developed a database for the correct identification of filamentous fungi responsible for the decomposition of food, which are frequently involved in food spoilage and cause significant losses and substantial economic damage. MALDI-TOF-MS has once again become a key tool in the differentiation of fungal species, specifically filamentous fungi.…”

Section: Benefits Of Proteomics In the Production Of Cereals And Vegetable Cropsmentioning

confidence: 99%

Proteomic Advances in Cereal and Vegetable Crops

et al. 2021

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The importance of vegetables in human nutrition, such as cereals, which in many cases represent the main source of daily energy for humans, added to the impact that the incessant increase in demographic pressure has on the demand for these plant foods, entails the search for new technologies that can alleviate this pressure on markets while reducing the carbon footprint of related activities. Plant proteomics arises as a response to these problems, and through research and the application of new technologies, it attempts to enhance areas of food science that are fundamental for the optimization of processes. This review aims to present the different approaches and tools of proteomics in the investigation of new methods for the development of vegetable crops. In the last two decades, different studies in the control of the quality of crops have reported very interesting results that can help us to verify parameters as important as food safety, the authenticity of the products, or the increase in the yield by early detection of diseases. A strategic plan that encourages the incorporation of these new methods into the industry will be essential to promote the use of proteomics and all the advantages it offers in the optimization of processes and the solution of problems.

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Development and application of MALDI-TOF MS for identification of food spoilage fungi

Cited by 43 publications

References 32 publications

Plant Phytochemicals in Food Preservation: Antifungal Bioactivity: A Review

Plant Phytochemicals in Food Preservation: Antifungal Bioactivity: A Review

Recent trends for detection, quantification and identification of microorganisms in food industry

Proteomic Advances in Cereal and Vegetable Crops

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