Growth inhibition and stability of PgAFP from Penicillium chrysogenum against fungi common on dry-ripened meat products

Delgado, Josué; Acosta, Raquel; Rodrı́guez-Martı́n, Andrea; Bermúdez, Elena; Núñez, Félix; Asensio, Miguel A.

doi:10.1016/j.ijfoodmicro.2015.03.029

Cited by 61 publications

(64 citation statements)

References 33 publications

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“…Another biocontrol approach is the use of nontoxigenic molds producing small, cysteine-rich antifungal proteins (AFPs). These strains, or the purified AFPs, have been suggested as useful for controlling growth and mycotoxin production by toxigenic fungi on dry-ripened foods [191,192]. A more practical approach is to carefully choose the environmental parameters during ripening, especially with regard to and temperature, in order to favor colonization of starter cultures against OTA producing fungi [193].…”

Section: Mycotoxinsmentioning

confidence: 99%

Health and Safety Considerations of Fermented Sausages

Holck

Axelsson

McLeod

et al. 2017

Journal of Food Quality

104

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Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes. Over the last years, eating fermented sausages has been associated with potential health hazards due to their high contents of saturated fats, high NaCl content, presence of nitrite and its degradation products such as nitrosamines, and use of smoking which can lead to formation of toxic compounds such as polycyclic aromatic hydrocarbons. Here we review the recent literature regarding possible health effects of the ingredients used in fermented sausages. We also go through attempts to improve the sausages by lowering the content of saturated fats by replacing them with unsaturated fats, reducing the NaCl concentration by partly replacing it with KCl, and the use of selected starter cultures with desirable properties. In addition, we review the food pathogenic microorganisms relevant for fermented sausages (Escherichia coli, Salmonella enterica, Staphylococcus aureus, Listeria monocytogenes, Clostridium botulinum, and Toxoplasma gondii) and processing and postprocessing strategies to inhibit their growth and reduce their presence in the products.

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Section: Mycotoxinsmentioning

confidence: 99%

Health and Safety Considerations of Fermented Sausages

Holck

Axelsson

McLeod

et al. 2017

Journal of Food Quality

104

View full text Add to dashboard Cite

show abstract

“…In vitro tests were carried out with the PgAFP producer P. chrysogenum strain RP42C (CECT 20922) that resists at least 312.7 μg/ml PgAFP (Delgado et al 2015), and A. flavus (CECT 2687), both from the Spanish Type Culture Collection (CECT). The latter strain produces aflatoxins in dry-cured ham (Bernáldez et al 2014).…”

Section: Strainsmentioning

confidence: 99%

Impact of the antifungal protein PgAFP from Penicillium chrysogenum on the protein profile in Aspergillus flavus

Delgado

Owens

Doyle

et al. 2015

Appl Microbiol Biotechnol

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Antifungal proteins produced by molds are generally small, highly basic, and cysteine-rich. The best known effects of these proteins include morphological changes, metabolic inactivation, and membrane perturbation on sensitive fungi. Reactive oxygen species (ROS) generation leads to apoptosis, with G -protein playing a key role in transduction of cell death signals. The antifungal protein PgAFP from Penicillium chrysogenum inhibits growth of some toxigenic molds. Here we analyzed the effect of the antifungal protein PgAFP on the growth of Aspergillus flavus. For this, comparative proteomic analysis was used to identify the whole protein profile and protein change in abundance after PgAFP treatment. PgAFP provoked metabolic changes related to reduced energy metabolism, cell wall integrity alteration, and increased stress response due to higher levels of ROS. The observed changes in protein abundance, favoring a higher glutathione concentration as well as the increased abundance in heat shock proteins, do not seem to be enough to avoid necrosis. The decreased chitin deposition observed in PgAFP-treated A. flavus is attributed to a lower relative quantity of Rho1. The reduced relative abundance of a β subunit of G -protein seems to be the underlying reason for modulation of apoptosis in PgAFP-treated A. flavus hyphae. We propose Rho1 and G -protein subunit β CpcB to be the main factors in the mode of action of PgAFP in A. flavus. Additionally, enzymes essential for the biosynthesis of aflatoxin were no longer detectable in A. flavus hyphae at 24 h, following treatment with PgAFP. This presents a promising effect of PgAFP, which may prevent A. flavus from producing mycotoxins. However, the impact of PgAFP on actual aflatoxin production requires further study.

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“…PgAFP inhibits various pathogenic and spoilage ascomycetes of interest in foods, including strains of various Aspergillus spp., such as A. carbonarius, A. flavus, A. ochraceus, A. fumigatus, and A. tubingensis, as well as Penicillium spp., such as P. commune, P. restrictum, P. nalgiovense, and P. chrysogenum (Delgado et al 2015a). However, Penicillium polonicum and the PgAFP-producer strain of P. chrysogenum were not inhibited by PgAFP.…”

Section: Introductionmentioning

confidence: 99%

“…To study the effect of PgAFP on resistant molds, P. polonicum was chosen because it was the only resistant ascomycete known, apart from the PgAFP-producer P. crhysogenum CECT 20922 (Delgado et al 2015a). A. niger has been used as sensitive control with various antifungal proteins (Kaiserer et al 2003;Hagen et al 2007;Kovács et al 2011).…”

Section: Introductionmentioning

confidence: 99%

“…A. niger has been used as sensitive control with various antifungal proteins (Kaiserer et al 2003;Hagen et al 2007;Kovács et al 2011). A. tubingensis CECT 20932, formerly A. niger An261, has been used in the present work as sensitive control because it is the closest species to A. niger known to be sensitive to PgAFP (Delgado et al 2015a).…”

Section: Introductionmentioning

confidence: 99%

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Increased chitin biosynthesis contributes to the resistance of Penicillium polonicum against the antifungal protein PgAFP

Delgado

Owens

Doyle

et al. 2015

Appl Microbiol Biotechnol

Self Cite

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Antifungal proteins from molds have been proposed as a valuable tool against unwanted molds, but the resistance of some fungi limits their use. Resistance to antimicrobial peptides has been suggested to be due to lack of interaction with the mold or to a successful response. The antifungal protein PgAFP produced by Penicillium chrysogenum inhibits the growth of various ascomycetes, but not Penicillium polonicum. To study the basis for resistance to this antifungal protein, localization of PgAFP and metabolic, structural, and morphological changes were investigated in P. polonicum. PgAFP bound the outer layer of P. polonicum but not regenerated chitin, suggesting an interaction with specific molecules. Comparative two-dimensional gel electrophoresis (2D-PAGE) and comparative quantitative proteomics revealed changes in the relative abundance of several proteins from ribosome, spliceosome, metabolic, and biosynthesis of secondary metabolite pathways. The proteome changes and an altered permeability reveal an active reaction of P. polonicum to PgAFP. The successful response of the resistant mold seems to be based on the higher abundance of protein Rho GTPase Rho1 that would lead to the increased chitin deposition via cell wall integrity (CWI) signaling pathway. Thus, combined treatment with chitinases could provide a complementary means to combat resistance to antifungal proteins.

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Growth inhibition and stability of PgAFP from Penicillium chrysogenum against fungi common on dry-ripened meat products

Cited by 61 publications

References 33 publications

Health and Safety Considerations of Fermented Sausages

Health and Safety Considerations of Fermented Sausages

Impact of the antifungal protein PgAFP from Penicillium chrysogenum on the protein profile in Aspergillus flavus

Increased chitin biosynthesis contributes to the resistance of Penicillium polonicum against the antifungal protein PgAFP

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