<i>Penicillium roqueforti</i>
: a multifunctional cell factory of high value-added molecules

Mioso, Roberto; Marante, Francisco Javier Toledo; Laguna, Irma Herrera Bravo de

doi:10.1111/jam.12706

Cited by 24 publications

(16 citation statements)

References 89 publications

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“…The first two genera have been extensively studied and reviewed, while research on Penicillium strains is relatively scarce [6]. P. roqueforti is a poorly investigated species; however, it has some characteristics favorable to fermentation, including good development in different pH conditions and the ability to use a variety of chemical compounds as substrates, including pentoses and hexoses [13]. In addition, P. roqueforti is considered a GRAS (generally regarded as safe) fungus [14].…”

Section: Introductionmentioning

confidence: 99%

Effect of the solid state fermentation of cocoa shell on the secondary metabolites, antioxidant activity, and fatty acids

Lessa

Reis

Leite

et al. 2017

Food Sci Biotechnol

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During cocoa ( L.) processing, the accumulated cocoa shell can be used for bioconversion to obtain valuable compounds. Here, we evaluate the effect of solid-state fermentation of cacao flour with on secondary metabolite composition, phenol, carotenoid, anthocyanin, flavonol, and fatty acids contents, and antioxidant activity. We found that the total concentrations of anthocyanins and flavonols did not change significantly after fermentation and the phenolic compound and total carotenoid concentrations were higher. The fermentation process produced an increase in saponin concentration and antioxidant activity, as well as significant changes in the levels of oleic, linoleic, gamma-linolenic, and saturated fatty acids. Based on our findings, we propose that the reuse of food residues through solid state fermentation is viable and useful.

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Section: Introductionmentioning

confidence: 99%

Effect of the solid state fermentation of cocoa shell on the secondary metabolites, antioxidant activity, and fatty acids

Lessa

Reis

Leite

et al. 2017

Food Sci Biotechnol

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“…Unlikely, the conventional chromatographic techniques can separate a plethora of analytes including some with a drastically distinct chemical nature or structure. Indeed now a days, chromatographic techniques, such as LC, GC, and HPLC coupled to MS detector, after chemical derivatization, are the most frequently used analytical techniques for multi-toxin analysis and confirmation purposes of PR toxin ( Jelen, 2002 ; Sørensen et al, 2007 ; Mioso et al, 2015 ; Leggieri et al, 2017 ). However, the screening of samples is commonly performed by using TLC or immunoassay-based methods like ELISA, just allowing qualitative or semi-quantitative results ( Siemens and Zawistowski, 1993 ; Kononenko et al, 2015 ).…”

Section: Analytical Methods For Determination Of Pr Toxinmentioning

confidence: 99%

PR Toxin – Biosynthesis, Genetic Regulation, Toxicological Potential, Prevention and Control Measures: Overview and Challenges

et al. 2018

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Out of the various mycotoxigenic food and feed contaminant, the fungal species belonging to Penicillium genera, particularly Penicillium roqueforti is of great economic importance, and well known for its crucial role in the manufacturing of Roquefort and Gorgonzola cheese. The mycotoxicosis effect of this mold is due to secretion of several metabolites, of which PR toxin is of considerable importance, with regard to food quality and safety challenges issues. The food products and silages enriched with PR toxin could lead into damage to vital internal organs, gastrointestinal perturbations, carcinogenicity, immunotoxicity, necrosis, and enzyme inhibition. Moreover, it also has the significant mutagenic potential to disrupt/alter the crucial processes like DNA replication, transcription, and translation at the molecular level. The high genetic diversities in between the various strains of P. roqueforti persuaded their nominations with Protected Geographical Indication (PGI), accordingly to the cheese type, they have been employed. Recently, the biosynthetic mechanism and toxicogenetic studies unraveled the role of ari1 and prx gene clusters that cross-talk with the synthesis of other metabolites or involve other cross-regulatory pathways to negatively regulate/inhibit the other biosynthetic route targeted for production of a strain-specific metabolites. Interestingly, the chemical conversion that imparts toxic properties to PR toxin is the substitution/oxidation of functional hydroxyl group (-OH) to aldehyde group (-CHO). The rapid conversion of PR toxin to the other derivatives such as PR imine, PR amide, and PR acid, based on conditions available reflects their unstability and degradative aspects. Since the PR toxin-induced toxicity could not be eliminated safely, the assessment of dose-response and other pharmacological aspects for its safe consumption is indispensable. The present review describes the natural occurrences, diversity, biosynthesis, genetics, toxicological aspects, control and prevention strategies, and other management aspects of PR toxin with paying special attention on economic impacts with intended legislations for avoiding PR toxin contamination with respect to food security and other biosafety purposes.

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“…Frisvad, 1989 Penicillium roqueforti Bridge et al, 1989;Cakmakci et al, 2012Cakmakci et al, , 2015Erdogan et al, 2003;Moubasher et al, 1978;Malekinejad et al, 2015;Mioso et al, 2015;Müller and Amend, 1997;Bullerman, 1978 Penicillium simplicissimum Betina et al, 1969;Ciegler et al, 1972;El-Banna et al, 1987;Mintzlaff et al, 1972;Takahashi et al, 2008Penicillium solitum Bridge et al, 1989Penicillium sp. Komagata et al, 1996Tachibana et al, 2008 Penicillium stoloniferum Alsberg andBlack, 1913;Clutterbuck et al, 1932Ciegler et al, 1972Lindenfelser and Ciegler, 1977 Overy and Frisvad, 2003;Overy et al, 2005; Penicillium vanderhammenii Houbraken et al, 2011 Penicillium verrucosum Gedek et al, 1981;Moslem, 2013;Oh et al, 1998Penicillium viridicatum Bresler et al, 1995Ciegler et al, 1972Ciegler et al, , 1973Jiménez et al, 1991;Lund and Frisvad, 1994;Mintzlaff et al, 1972;Northolt et al, 1979;Oh et al, 1998 Trichoderma spp.…”

Section: Penicillium Rolfsiimentioning

confidence: 99%

A critical review of producers of small lactone mycotoxins: patulin, penicillic acid and moniliformin

Frisvad

2018

WMJ

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A very large number of filamentous fungi has been reported to produce the small lactone mycotoxins patulin, penicillic acid and moniliformin. Among the 167 reported fungal producers of patulin, only production by 29 species could be confirmed. Patulin is produced by 3 Aspergillus species, 3 Paecilomyces species, 22 Penicillium species from 7 sections of Penicillium, and one Xylaria species. Among 101 reported producers of penicillic acid, 48 species could produce this mycotoxin. Penicillic acid is produced by 23 species in section Aspergillus subgenus Circumdati section Circumdati, by Malbranchea aurantiaca and by 24 Penicillium species from 9 sections in Penicillium and one species that does not actually belong to Penicillium (P. megasporum). Among 40 reported producers of moniliformin, five species have been regarded as doubtful producers of this mycotoxin or are now regarded as taxonomic synonyms. Moniliformin is produced by 34 Fusarium species and one Penicillium species. All the accepted producers of patulin, penicillic acid and moniliformin were revised according to the new one fungus – one name nomenclatural system, and the most recently accepted taxonomy of the species.

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Penicillium roqueforti : a multifunctional cell factory of high value-added molecules

Cited by 24 publications

References 89 publications

Effect of the solid state fermentation of cocoa shell on the secondary metabolites, antioxidant activity, and fatty acids

Effect of the solid state fermentation of cocoa shell on the secondary metabolites, antioxidant activity, and fatty acids

PR Toxin – Biosynthesis, Genetic Regulation, Toxicological Potential, Prevention and Control Measures: Overview and Challenges

A critical review of producers of small lactone mycotoxins: patulin, penicillic acid and moniliformin

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