Influence of water activity and temperature on growth and fumonisin production by Fusarium proliferatum strains on irradiated wheat grains

Cendoya, Eugenia; Monge, María del Pilar; Chiacchiera, Stella Maris; Farnochi, María Cecilia; Ramírez, María Cecilia

doi:10.1016/j.ijfoodmicro.2017.12.001

Cited by 24 publications

(20 citation statements)

References 52 publications

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“…Following this line of reasoning, beside the effects of different root exudates on the growth of Fusarium proliferatum, change in the fumonisin B1 gene (FUM1) expression was studied using quantitative real-time PCR (Figures 2 and 3). It is well known that mycotoxin production is regulated by different factors, such as carbon sources, nitrogen starving and the oxylipins group [12,13,59,60], but data is missing regarding mycorrhizal root exudates. Increased expression of the FUM1 gene under low AM fungi colonized root exudates (+AM HN) for 24 h compared with a higher mycorrhizal level in our work is similar to the tendency found by Lioussanne et al [26] for fungal growth.…”

Section: Discussionmentioning

confidence: 99%

“…The fumonisin analogs (FB1, FB2, FB3) are the most abundant types of fumonisins, with FB1 predominating, and usually being found at the highest level. Various biotic and abiotic factors, such as chitosan, water capacity [9], different plant extracts [10], temperature [11,12] and carbon sources [13] influence the growth of F. proliferatum and its mycotoxin production.…”

Section: Introductionmentioning

confidence: 99%

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Mycorrhizal Root Exudates Induce Changes in the Growth and Fumonisin Gene (FUM1) Expression of Fusarium proliferatum

2019

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In this study, root exudates from mycorrhizal and non-mycorrhizal plants growing at low or high nutrient supply were used in vitro to examine their effects on the growth and fumonisin B1 gene (FUM1) expression of Fusarium proliferatum (Hypocreales: Nectriaceae). After one day of exposure to root exudates originating from non-mycorrhizal and low nutrient supply treatment, a significant change in the growth of F. proliferatum was measured, which then equalized after 5 days of incubation. Aside from the fumonisin gene (FUM1) gene, the expression of the mitogen-activated protein kinase gene (HOG1) was also studied using quantitative real-time polymerase chain reaction (qRT-PCR). After 5 days of incubation, mycorrhizal root exudates significantly reduced the expression of the FUM1 gene, irrespective of the extent of the nutrient supplement and colonization level of the target plant. Similar trends in the expressions of FUM1 and HOG1 genes found in our experiment suggest that arbuscular mycorrhizal fungal colonization did not only affect directly the growth and mycotoxin production of F. proliferatum, but also modulated indirectly a number of other mechanisms. Mycorrhizal inoculation showed potential as a biological control agent in the suppression of fumonisin production by F. proliferatum.Root exudates were collected from maize plants treated, as described previously, by removing all substrate particles from the roots and then submerging them into 50 mL of 0.01 M L −1 KOH according to da Silva Lima et al. [38]. After 5 min, the root system was washed with tap water, then with Agronomy 2019, 9, 291 3 of 11 distilled water and were incubated in Erlenmeyer flasks filled with 50 mL sterilized distilled water for 24 h. Solutions were sterilized by filtration through 0.22 µm Ø nitrocellulose filters (Millipore, Burlington, MA, USA). Concentrations of root exudates were adjusted to a ratio of 1 g of root fresh weight based on the method of Lioussanne et al. [39]. In this way, the effects of various root exudates remained comparable, however, roots from different treatments showed significant differences in weights. The root exudates were kept at −20 • C until use. Culture Conditions and Expression Analyses of FUM1 and HOG1 GenesFusarium proliferatum ITEM 2287 (Institute of Sciences of Food Production, CNR, Bari, Italy) was used in the study. Mycelium for fumonisin production was prepared in 50 mL DM (22 mM KH 2 PO 4 , 2.5 mM MgSO 4 , 85 mM NaCl and 117 mM sucrose, pH 5.9) according to Shim and Woloshuk [40], supplemented with 30 mM ammonium dihydrogen phosphate and inoculated with 10 6 mL −1 conidia. Cultures were incubated at 26 • C with shaking (150 rpm) for 48 h then filtrated and washed with sterilized distilled water and mycelium, then transferred directly to 50 mL of new DM medium. The co-cultures were inoculated separately with 5 mL (concentrations adjusted to a ratio of 1 g of root fresh weight) of each of root exudate (+AM LN, −AM LN, +AM HN, −AM HN). The control treatment was prepared by adding 5 mL of sterilized ...

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Mycorrhizal Root Exudates Induce Changes in the Growth and Fumonisin Gene (FUM1) Expression of Fusarium proliferatum

2019

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“…The FBs are produced mainly by F. verticilloides and F. proliferatum . They are ubiquitous contaminants of maize . Fumonisins include four metabolites, fumonisin B 1 , B 2 , B 3 and B 4 .…”

Section: Mycotoxins In Beer – Deoxynivalenol Zearalenone and Fumonisinsmentioning

confidence: 99%

“…FumonisinB 1 is produced in cereals in the temperature range 10–37°C with the optimum between 15 and 30°C. Values of a w suitable for growth of F. verticillioides and FB 1 production are 0.90 and 0.93 . Fusarium proliferatum optimally grows at a w 0.99 and 25°C, with optimum fumonisin production at 15–25°C and an a w of 0.99 .…”

Section: Mycotoxins In Beer – Deoxynivalenol Zearalenone and Fumonisinsmentioning

confidence: 99%

“…Values of a w suitable for growth of F. verticillioides and FB 1 production are 0.90 and 0.93 . Fusarium proliferatum optimally grows at a w 0.99 and 25°C, with optimum fumonisin production at 15–25°C and an a w of 0.99 . Fumonisins are structurally similar to sphingosine, a component of sphingolipids.…”

Section: Mycotoxins In Beer – Deoxynivalenol Zearalenone and Fumonisinsmentioning

confidence: 99%

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A sub-Saharan African perspective on mycotoxins in beer - a review

2019

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Beer is an alcoholic beverage made from a cereal grain extract and is widely consumed in sub-Saharan Africa and the world at large. However, beer consumption could expose consumers to mycotoxins. In this review, we appraised the different mycotoxins associated with beer contamination, elucidating their structures and incidence in cereals involved in beer production. The common mycotoxins that are found within the brewing process are reviewed. These include aflatoxin B 1 (AFB 1 ), fumonisin (FB), ochratoxin A (OTA), zearalenone (ZEA) and deoxynivalenol (DON), which are the prime contaminants in beer produced in sub-Saharan Africa. Residual levels of <20% of AFB 1 , OTA and FB 2 together with the transformation of ZEA (into a less toxic compound β-zearalenol) can be achieved during the production of beers originating from Europe/America, while >50% of DON and higher ratios of FB 1 can be recovered in finished beer. Adsorption is the major means of mycotoxin removal during beer production. In contrast, traditional African beer processes show no significant efficient removal of mycotoxins. This is because the prevailing environmental conditions during beer production are favourable to mycotoxigenic fungal proliferation. This subsequently leads to relatively high concentration of mycotoxins in freshly processed beer, with a possible increase during the beer shelf-life owing to the absence of appropriate microbial stabilisation treatments in the finished processed beer.

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Bacillus species’ contributions to the management of mycotoxigenic Fusarium species in cereals

Palazzini¹

2023

Eur J Plant Pathol

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Influence of water activity and temperature on growth and fumonisin production by Fusarium proliferatum strains on irradiated wheat grains

Cited by 24 publications

References 52 publications

Mycorrhizal Root Exudates Induce Changes in the Growth and Fumonisin Gene (FUM1) Expression of Fusarium proliferatum

Mycorrhizal Root Exudates Induce Changes in the Growth and Fumonisin Gene (FUM1) Expression of Fusarium proliferatum

A sub-Saharan African perspective on mycotoxins in beer - a review

Bacillus species’ contributions to the management of mycotoxigenic Fusarium species in cereals

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