Multiplex PCR for the early detection of fumonisin producing Fusarium verticillioides

Nagaraj, D. M.; Adkar-Purushothama, Charith Raj; Yanjarappa, Sreenivasa Marikunte

doi:10.1016/j.fbio.2016.01.001

Cited by 24 publications

(4 citation statements)

References 11 publications

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“…The direct detection of genes involved in the biosynthesis of SAMs in agriculture production systems allows broad evaluations of the potential fumonisin-producing strains in food and feed products. To this end, multiplex PCR has shown great promise for detection of multiple fumonisin-producing Fusarium and Aspergillus species [ 271 , 272 , 273 ].…”

Section: Detection Methods Of Samsmentioning

confidence: 99%

Sphinganine-Analog Mycotoxins (SAMs): Chemical Structures, Bioactivities, and Genetic Controls

Chen

Cheng

et al. 2020

JoF

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Sphinganine-analog mycotoxins (SAMs) including fumonisins and A. alternata f. sp. Lycopersici (AAL) toxins are a group of related mycotoxins produced by plant pathogenic fungi in the Fusarium genus and in Alternaria alternata f. sp. Lycopersici, respectively. SAMs have shown diverse cytotoxicity and phytotoxicity, causing adverse impacts on plants, animals, and humans, and are a destructive force to crop production worldwide. This review summarizes the structural diversity of SAMs and encapsulates the relationships between their structures and biological activities. The toxicity of SAMs on plants and animals is mainly attributed to their inhibitory activity against the ceramide biosynthesis enzyme, influencing the sphingolipid metabolism and causing programmed cell death. We also reviewed the detoxification methods against SAMs and how plants develop resistance to SAMs. Genetic and evolutionary analyses revealed that the FUM (fumonisins biosynthetic) gene cluster was responsible for fumonisin biosynthesis in Fusarium spp. Sequence comparisons among species within the genus Fusarium suggested that mutations and multiple horizontal gene transfers involving the FUM gene cluster were responsible for the interspecific difference in fumonisin synthesis. We finish by describing methods for monitoring and quantifying SAMs in food and agricultural products.

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Section: Detection Methods Of Samsmentioning

confidence: 99%

Sphinganine-Analog Mycotoxins (SAMs): Chemical Structures, Bioactivities, and Genetic Controls

Chen

Cheng

et al. 2020

JoF

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“…The traditional analytical methods to detect and quantify fumonisin include HPLC or UPLC (ultra-performance liquid chromatography) coupled with detectors such as UV–Vis spectrophotometric [186], fluorescence [187,188], and mass spectrometry (MS) [176,189,190,191]; liquid chromatography-mass spectrometry (LC-MS), and thin-layer chromatography (TLC) [192,193,194]. As these methods are expensive, tedious, and time-consuming [195], other advanced methods like the detection of mycotoxins producing fungi, enzyme-linked immunosorbent assay (ELISA), surface plasmon resonance (SPR), lateral flow immunoassay (LFI), immunosensors, electronic nose, and hyperspectral imaging are found to be more efficient [194,196]. Fumonisins producing genes have been amplified by PCR to detect Fusarium species in freshly harvested maize kernels [197].…”

Section: Detection Techniquesmentioning

confidence: 99%

“…Recently, Nagaraj et al [196] used a multiplex PCR technique to detect fumonisin producing F. verticillioides strains. ELISA coupled with PCR, i.e., PCR-ELISA by Omor et al [200] for the detection of F. verticillioides based on the FUM21 gene in corn.…”

Section: Detection Techniquesmentioning

confidence: 99%

Fumonisins: Impact on Agriculture, Food, and Human Health and their Management Strategies

Kamle

Mahato

Devi³

et al. 2019

Toxins

202

119

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The fumonisins producing fungi, Fusarium spp., are ubiquitous in nature and contaminate several food matrices that pose detrimental health hazards on humans as well as on animals. This has necessitated profound research for the control and management of the toxins to guarantee better health of consumers. This review highlights the chemistry and biosynthesis process of the fumonisins, their occurrence, effect on agriculture and food, along with their associated health issues. In addition, the focus has been put on the detection and management of fumonisins to ensure safe and healthy food. The main focus of the review is to provide insights to the readers regarding their health-associated food consumption and possible outbreaks. Furthermore, the consumers’ knowledge and an attempt will ensure food safety and security and the farmers’ knowledge for healthy agricultural practices, processing, and management, important to reduce the mycotoxin outbreaks due to fumonisins.

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“…These methods are accurate but require time, expensive, and need complex steps of extraction, purification, detection, and determination [122]. Recently, molecular techniques were applied to detect fumonisins producing strains like the multiplex PCR technique that used to detect fumonisins producing F. verticillioides strains [123] and PCR-ELISA for detection of F. verticillioides in cornbased on FUM21 gene [124]. In addition, indirect competitive ELISA and nano-gold-based gray imaging quantification immunoassay (GNPs-GI) have been used to detect FB1 in agricultural products [125].…”

Section: Fumonisins Testingmentioning

confidence: 99%

Mycotoxins: The threat to food safety

Marrez

Ayesh

2021

Egypt. J. Chem.

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Food safety is the practices that ensure food does not cause harm whereas food safety hazard is any factor found in food that has potential threat or causes harm to the consumer, by causing injury or illness. Mycotoxins are significant food safety hazards representing a major threat to human and animal health. They are naturally occurring chemical hazards that can produce by certain genera of fungi, Asperigllus, Fusarium, and Penicillium as secondary metabolites. The major types of mycotoxins that have great effects on food safety and human health are aflatoxins, ochratoxins, patulin, fumonisins, zearalenone, and trichothecenes. Mycotoxins are very stable molecules and their occurrence in food can be pre-or postharvest stages. Prevention is an important strategy to control mycotoxins and should be achieved in pre-harvest and during storage stages, in both raw materials and processed food. Also, there are many methods for decontamination or detoxification which applied to food or feed contaminated with mycotoxins, without affecting the quality, the properties, or the safety of the food or feed. Continuous programs should be established to monitor the mycotoxins levels in food products during storage, distribution, and marketing to prevent any adverse effects on food safety and rather consumer health. Different methods were used for mycotoxins determination in food and feed such as TLC, HPLC, HPLC-MS, HPLC-MS/MS, and GC-MS. This review highlights chemistry, sources, occurrence, stability, prevention and control strategies, detection methods, and legislation of the most important mycotoxins with special reference to the international and Egyptian standards.

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Multiplex PCR for the early detection of fumonisin producing Fusarium verticillioides

Cited by 24 publications

References 11 publications

Sphinganine-Analog Mycotoxins (SAMs): Chemical Structures, Bioactivities, and Genetic Controls

Sphinganine-Analog Mycotoxins (SAMs): Chemical Structures, Bioactivities, and Genetic Controls

Fumonisins: Impact on Agriculture, Food, and Human Health and their Management Strategies

Mycotoxins: The threat to food safety

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