Genetic Diversity, Ochratoxin A and Fumonisin Profiles of Strains of Aspergillus Section Nigri Isolated from Dried Vine Fruits

Mikušová, Petra; Caboň, Miroslav; Melichárková, Andrea; Urík, Martin; Ritieni, Alberto; Slovák, Marek

doi:10.3390/toxins12090592

Cited by 11 publications

(7 citation statements)

References 81 publications

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“…According to Esteban et al (2006) , up to 6% of A. niger strains synthesise the mycotoxin ochratoxin A, and its degree of production depends on environmental factors, such as the substrate or cultivation medium type, cultivation time, etc. Foodborne A. niger strains are also able to produce the mycotoxins fumonisins, namely fumonisin B1 and B2 ( Noonim et al, 2009 ; Mikušová et al, 2020 ). The cultivation medium notably affects fumonisin synthesis, as is the case with ochratoxin A production ( Frisvad et al, 2007 ).…”

Section: Introductionmentioning

confidence: 99%

Aspergillus niger Environmental Isolates and Their Specific Diversity Through Metabolite Profiling

et al. 2021

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We present a biological profile of 16 Aspergillus niger environmental isolates from different types of soils and solid substrates across a pH range, from an ultra-acidic (<3.5) to a very strongly alkaline (>9.0) environment. The soils and solid substrates also differ in varying degrees of anthropic pollution, which in most cases is caused by several centuries of mining activity at old mining sites, sludge beds, ore deposits, stream sediments, and coal dust. The values of toxic elements (As, Sb, Zn, Cu, Pb) very often exceed the limit values. The isolates possess different macro- and micromorphological features. All the identifications of Aspergillus niger isolates were confirmed by molecular PCR analysis and their similarity was expressed by RAMP analysis. The biochemical profile of isolates based on FF-MicroPlate tests from the Biolog system showed identical biochemical reactions in 50 tests, while in 46 tests the utilisation reactions differed. The highest similarity of strains isolated from substrates with the same pH, as well as the most suitable biochemical tests for analysis of the phenotypic similarity of isolated strains, were confirmed when evaluating the biochemical profile using multicriterial analysis in the Canoco program. The isolates were screened for mycotoxin production by thin-layer chromatography (TLC), as well. Two of them were able to synthesise ochratoxin A, while none produced fumonisins under experimental conditions. Presence of toxic compounds in contaminated sites may affect environmental microscopic fungi and cause the genome alteration, which may result in changes of their physiology, including the production of different (secondary) metabolites, such as mycotoxins.

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Section: Introductionmentioning

confidence: 99%

Aspergillus niger Environmental Isolates and Their Specific Diversity Through Metabolite Profiling

et al. 2021

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“…More recently, all four strains isolated from dried grapes sold in the Slovak food market belonging to A. niger were found to produce fumonisin B 1 (FB 1 ) and FB 2 , while other Aspergillus section Nigri isolates, including Aspergillus welwitschiae , A. carbonarius , and Aspergillus tubingensis , were not capable of producing fumonisins [ 66 ]. In Greece, FB 2 was found in 12 out of 42 raisin samples (29%) at levels of 7.1–25.5 μg/kg, 6 of which co-occurred with OTA [ 31 ].…”

Section: Mycotoxin Profile In Dried Fruitsmentioning

confidence: 99%

Occurrence of Mycotoxins in Dried Fruits Worldwide, with a Focus on Aflatoxins and Ochratoxin A: A Review

González-Curbelo,

Kabak

2023

Toxins

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Dried fruits are popular and nutritious snacks consumed worldwide due to their long shelf life and concentrated nutrient content. However, fruits can be contaminated with various toxigenic fungal species during different stages, including cultivation, harvesting, processing, drying, and storage. Consequently, these products may contain high levels of mycotoxins. This risk is particularly pronounced in developed countries due to the impact of climate change. Several factors contribute to mycotoxin production, including the type of fruit, geographical location, climate conditions, harvest treatments, and storage management practices. The main mycotoxins in dried fruits are aflatoxins (AFs) and ochratoxin A (OTA), which can induce human health problems and economic losses. Mycotoxin contamination can vary significantly depending on the geographic origin of dried fruits (vine fruits, figs, dates, apricots, prunes, and mulberries). The aim of this review was to fill the knowledge gap by consolidating data from various regions to understand the global picture and identify regions with higher contamination risks. By consolidating research from various origins and stages of the supply chain, the review intends to shed light on potential contamination events during pre-harvest, drying, storage, and trading, while also highlighting the effects of storage conditions and climate change on mycotoxin contamination.

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“…Similarly, another study reported that the OTA content in the dried vine fruit ranged between 0.8 and 10.6 μg/kg. However, the tolerable concentration posed by the European Commission was 10 μg/kg (Mikušová et al., 2020). Further, variation in the levels of OTA in dried vine fruits varied across the regions.…”

Section: Mycotoxins In Fruit and Fruit Productsmentioning

confidence: 99%

Occurrence, identification, and decontamination of potential mycotoxins in fruits and fruit by‐products

et al. 2023

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The incidence of aflatoxins, ochratoxin A, and patulin in fruits and processed fruit products has been ever more challenging and gained additional focus on ecofriendly mitigation strategies. The onset of these toxins is due to several factors involving insect attacks, agricultural practices, and climate change. Acute and chronic health hazards are clinically proven after consuming contaminated foodstuffs, even at lower concentrations of mycotoxins. Synergistic, masked, and substantial occurrence in fruit matrices increase their complexity in detection and detoxification; apparently, this article reviewed the available information on the occurrence of mycotoxins in several fruits and their products, focused on the conventional and advanced methods of identification, quantification, and decontamination techniques. Strengthening and implementing stringent international and national guidelines are required for impactful, tangible measures in the future. Nevertheless, controlling the mycotoxins in fruits will certainly be challenging for scientists. Therefore, more impactful technologies are still needed to eliminate the toxins at the threshold level of the food chain and ensure sustainable global food safety.

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Genetic Diversity, Ochratoxin A and Fumonisin Profiles of Strains of Aspergillus Section Nigri Isolated from Dried Vine Fruits

Cited by 11 publications

References 81 publications

Aspergillus niger Environmental Isolates and Their Specific Diversity Through Metabolite Profiling

Aspergillus niger Environmental Isolates and Their Specific Diversity Through Metabolite Profiling

Occurrence of Mycotoxins in Dried Fruits Worldwide, with a Focus on Aflatoxins and Ochratoxin A: A Review

Occurrence, identification, and decontamination of potential mycotoxins in fruits and fruit by‐products

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