Effect of potassium sorbate (E‐202) and the antifungal PgAFP protein on <i>Aspergillus carbonarius</i> growth and ochratoxin A production in raisin simulating media

Fodil, Sihem; Delgado, Josué; Varvaro, L.; Yaseen, Thaer; Rodríguez, Alicia

doi:10.1002/jsfa.9128

Cited by 21 publications

(7 citation statements)

References 60 publications

(117 reference statements)

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“…The sugar content of grape juice is about 200 g/L. At the drying stage, grapes are dried until they reach the desired sugar content, around 300 g/L, and a w values decrease from 0.95 to 0.75 a w [ 28 , 29 ]. As a result of the increase in black aspergilli during this sun-dried period, high levels of OTA are present in wines produced from dehydrated grapes [ 29 ].…”

Section: Discussionmentioning

confidence: 99%

The Influence of NaCl and Glucose Content on Growth and Ochratoxin A Production by Aspergillus ochraceus, Aspergillus carbonarius and Penicillium nordicum

Wang

Yan

Neng

et al. 2020

Toxins

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Ochratoxin A (OTA) is a nephrotoxic mycotoxin, which deserves particular attention for its widespread contamination of a variety of food and feed. Aspergillus ochraceus, Aspergillus carbonarius, and Penicillium nordicum are an important source of OTA in three different kinds of food commodities, including cereals, grape and dried fruit products, and dry-cured meat products. Deeper knowledge of OTA production and mycelium growth related to the high-sugar or NaCl-rich environments was gained in this manuscript. A. ochraceus and P. nordicum were likely to have greater growth rates in medium supplied with certain concentrations of NaCl (0–80 g/L), and the colony diameter was the largest at the salt content of 40 g/L. P. nordicum was more suitable to grow in NaCl-riched medium, the OTA production was increased to 316 ppb from 77 ppb when 20 g/L NaCl was added. The capability of OTA production was inhibited when salt content was 40 g/L and 60 g/L in A. ochraceus and P. nordicum, respectively. As the glucose content increased to 250 g/L, the capacity of mycelium growth and sporulation was increased significantly in A. ochraceus and A. carbonarius. A. carbonarius was more suitable to grow in high-sugar grape products. OTA production was significantly promoted with an added 100 g/L glucose in A. carbonarius. OTA production was inhibited when glucose content was 150 g/L and in 200 g/L in A. ochraceus and A. carbonarius, respectively. NaCl and glucose have an effect on fungal growth and OTA production, and the activation of biosynthetic genes of OtaA. These results would allow designing new strategies to prevent OTA accumulation on sugar or NaCl-riched foodstuffs and achieve the objective to manufacture cereals, dried vine fruits and dry-cured ham, free of OTA.

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Section: Discussionmentioning

confidence: 99%

The Influence of NaCl and Glucose Content on Growth and Ochratoxin A Production by Aspergillus ochraceus, Aspergillus carbonarius and Penicillium nordicum

Wang

Yan

Neng

et al. 2020

Toxins

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“…Após penetrar na membrana celular, ele libera um próton que acidifica o citosol, levando à interrupção das vias catabólicas (Mira, Teixeira, & Sá-Correia, 2010). Outro possível efeito do sorbato é a possibilidade de causar estresse celular, resultando em aumento da produção de toxinas (Fodil et al, 2018).…”

Section: Resultsunclassified

Determinação Da Concentração Inibitória Mínima De Conservantes Alimentares Para O Controle De Salmonella Typhimurium

Ferreira

Soares

Carvalho

et al. 2020

HOLOS

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A Salmonella é uma bactéria patogênica responsável por gastroenterites, sendo o principal agente de doenças de origem alimentar em várias partes do mundo, inclusive no Brasil. Visando inibir seu crescimento, pode-se utilizar conservantes como metabissulfito, bissulfito e benzoato de sódio, e o sorbato de potássio, que são amplamente empregados na preservação de alimentos. Estudos utilizando esses aditivos para inibição da Salmonella Typhimurium são escassos e, devido à sua importância para a segurança alimentar, objetivou-se determinar a Concentração Inibitória Mínima (CIM) dos conservantes, a fim de fornecer mais informações sobre a resistência da bactéria. Nas condições do experimento, os conservantes metabissulfito e bissulfito de sódio apresentaram maior atividade antimicrobiana contra a S. Typhimurium, ambos com CIM de 1.250 μg.mL-1. Já os conservantes benzoato de sódio e sorbato de potássio necessitaram do dobro da quantidade para inibi-la, apresentando CIM de 2.500 μg.mL-1 e 2.300 μg.mL-1, respectivamente. Concentrações tão elevadas de conservantes se devem às condições do experimento, principalmente em relação ao pH do meio de cultura (pH ~ 7,3), já que estes conservantes são mais efetivos em condições ácidas.

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“…To study the effects of temperature on the response of the CWI pathway, the RHO1 gene expression levels were evaluated at the linear and the stationary growth phases for each strain × temperature combination, to search for a relationship between this expression and fungal growth or mycotoxin production . Samples were taken at different incubation times for each condition, based on growth data (Table ).…”

Section: Methodsmentioning

confidence: 99%

Understanding the effect of postharvest tomato temperatures on two toxigenic Alternaria spp. strains: growth, mycotoxins and cell‐wall integrity‐related gene expression

et al. 2019

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BACKGROUND Tomato fruit is susceptible to Alternaria spp. spoilage. Correct postharvest management is necessary to prevent mold growth and mycotoxin accumulation, temperature being one of the main factors associated with these problems. The effect of different postharvest temperatures (5, 12, 25, and 35 °C) on growth, mycotoxin production, and stress‐related gene expression by two Alternaria spp. was assessed. RESULTS Growth rates decreased rapidly when temperature was higher than the optimum (25 °C), while a gradual reduction was detected at lower temperatures. Tenuazonic acid (TeA) was strongly synthesized at all the temperatures that were evaluated, with a maximum between 12 and 25 °C. Alternariol monomethyl ether (AME) was produced only at the two lowest temperatures, with a peak at 12 °C. Regarding the expression of the stress‐related RHO1 gene, during active fungal growth both Alternaria spp. showed more copies of the gene as temperature increased. At the stationary phase, RHO1 gene expression was significantly higher at 12 °C, coinciding with the highest accumulation of AME. CONCLUSION Changes in temperature related to different postharvest stages of tomato fruits markedly affect toxigenic Alternaria spp. The highest levels of both mycotoxins were recorded at 12 °C, a common storage temperature for tomato fruit. An association between alternariol biosynthesis and the cell wall integrity pathway was also noticed in relation to temperature, suggesting that temperature may act as a stressor stimulating the RHO1 gene expression, which in turn triggers this mycotoxin synthesis. These results will be useful in developing new strategies to control Alternaria spoilage efficiently in tomato fruit and by‐products. © 2019 Society of Chemical Industry

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Effect of potassium sorbate (E‐202) and the antifungal PgAFP protein on Aspergillus carbonarius growth and ochratoxin A production in raisin simulating media

Abstract: PgAFP protein, a biological compound with an antifungal activity, is safer to use than E-202 and may be proposed as a food preservative and a useful strategy to control ochratoxigenic A. carbonarius in raisins. © 2018 Society of Chemical Industry.

Cited by 21 publications

References 60 publications

The Influence of NaCl and Glucose Content on Growth and Ochratoxin A Production by Aspergillus ochraceus, Aspergillus carbonarius and Penicillium nordicum

The Influence of NaCl and Glucose Content on Growth and Ochratoxin A Production by Aspergillus ochraceus, Aspergillus carbonarius and Penicillium nordicum

Determinação Da Concentração Inibitória Mínima De Conservantes Alimentares Para O Controle De Salmonella Typhimurium

Understanding the effect of postharvest tomato temperatures on two toxigenic Alternaria spp. strains: growth, mycotoxins and cell‐wall integrity‐related gene expression

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