Molecular identification and characterization of Fusarium spp. associated with wheat grains

Abstract

Thirty one isolates belonging to six fungal genera were found to be associated with wheat grain samples collected from three main regions in Saudi Arabia. The most common genera (average frequency) were Aspergillus (19.52%), Fusarium (32.31%), Penicillium (12.19%), and Alternaria (8.2%). In this study, different isolates of Fusarium spp. were isolated from wheat grains samples and identified at the molecular level by ITS-rDNA regions amplification. Twenty five isolates of Fusarium spp. were screened for their ability to produce Fumonisin B1 (FB1), nivalenol (NIV) and deoxynivalenol (DON) using HPLC. Eight isolates were capable of producing detectable levels of FB1, NIV and DON. Inter-simple sequence repeats (ISSR) molecular markers were used, with the aim of genetically characterizing isolates of Fusarium spp. and discriminate between atoxigenic and toxigenic isolates. ISSR analysis revealed a high level of genetic diversity in the Fusarium spp. population and useful for genetic characterization. ISSR markers were not suitable to discriminate atoxigenic and toxigenic isolates also, Clustering based on ISSR dendrograms was unrelated to geographic origin.

Antioxidant, anticancer and antimicrobial activity of secondary metabolites from Fusarium species

“…In the present study, a Fusarium solani isolate was morphologically identified and confirmed by PCR using specific primers from the ITS region. Fusarium species are difficult to identify because they are similar and it is important to use molecular methods to differentiate taxa (Mahmoud and Shehata, 2017). The two metabolites evaluated showed antioxidant properties.…”

Aflatoxin and molecular characterization of isolates from stored food in some selected Local Government in Ekiti State

“…Aflatoxins are secondary metabolites produced by fungi species from the genus Aspergillus, notably A. flavus, A. parasiticus and A. nomius, which develop naturally in food products and cause a wide array of toxic effects in several animal species, including humans [1]. Aflatoxins are typically reported in dry food commodities (cereals, spices, nuts and dry fruits), while the metabolic products of aflatoxins, such as AFM1 and AFM2, are reported in milk [2,3]. Aflatoxin is a mycotoxin produced by two types of Aspergillus which are Aspergillus flavus and Aspergillus parasiticus.…”