Occurrence of Ochratoxin A- and Aflatoxin B1-Producing Fungi in Lebanese Grapes and Ochratoxin A Content in Musts and Finished Wines during 2004

Khoury, A.; Rizk, Toufic; Lteif, Roger; Azouri, Hayat; Délia, Marie-Line; Lebrihi, Ahmed

doi:10.1021/jf062085e

Cited by 46 publications

(29 citation statements)

References 28 publications

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“…3), in agreement with previous findings of Abdel Kader et al (1979) and Pitt et al (2000). Also, A. carbonarius was reported to be more common in grapes (El Khoury et al 2006;Sage et al 2002). However, another species of the Aspergillus genus, described as an aflatoxin producer, was A. flavus that represented 32.2% of total Aspergillus strains isolated.…”

Section: Resultssupporting

confidence: 90%

Occurrence of aflatoxin B1 and ochratoxin A in Lebanese cultivated wheat

Joubrane¹,

Khoury²,

Lteif³

et al. 2011

Mycotoxin Res

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An extensive survey of filamentous fungi isolated from wheat grown and consumed in Lebanon and their capacity to produce aflatoxin B1 (AFB1) and ochratoxin A (OTA) was conducted to assess fungi potential for producing these toxins in wheat. From the 468 samples of wheat kernel, collected at preharvest stage from different locations during 2008 and 2009 cultivation seasons, 3,260 fungi strains were isolated with 49.4% belonging to Penicillium spp. and 31.2% belonging to Aspergillus spp. Penicillium spp. was detected on wheat samples with a high amount of P. verrucosum (37.0%). Among the different Aspergillus spp. isolated, A. niger aggregate was predominant and constituted 37.3%. whereas the isolation rate of A. flavus and A. ochraceus was 32.2 and 25.6%, respectively. The ability to produce OTA and AFB1 by isolates belonging to Aspergillus spp. and Penicillium spp. was analyzed by high performance liquid chromatography with fluorescence detector (HPLC-FLD). It was found that 57.0% of Penicillium spp. and 80% of A. ochraceus isolates tested produced OTA, respectively, at maximum concentrations of 53 and 65 μg/g CYA. As for the aflatoxinogenic ability, 45.3% of A. flavus produced AFB1, with maximum concentration of 40 μg/g CYA. A total of 156 wheat samples were analyzed for the levels of OTA and AFB1 by HPLC-FLD. The results showed that 23.7% were contaminated with OTA, at a concentration higher than 3 μg/kg and 35.2% of these samples were contaminated with AFB1 at concentration higher than 2 μg/kg. The risks originating from toxin levels in wheat produced in Lebanon should be monitored to prevent their harmful effects on public health.

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Section: Resultssupporting

confidence: 90%

Occurrence of aflatoxin B1 and ochratoxin A in Lebanese cultivated wheat

Joubrane¹,

Khoury²,

Lteif³

et al. 2011

Mycotoxin Res

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“…This strain was sub-cultured in Czapec-Yeast-Agar medium (CYA) as described by El Khoury, Rizk, Lteif, Azouri, Delia and Lebrihi [2] for 4 days at 28 °C. A spore suspension was prepared by adding 8 mL of a sterile Tween 80 (0.005%) solution and scrapping the surface of the cultures with a sterile Pasteur Pipette (Chase Scientific Glass, Inc, Rokwood, TN, USA).…”

Section: Methodsmentioning

confidence: 99%

“…In fact, OTA is produced by different species of Aspergillus and Penicillium such as A. ochraceus , A. carbonarius , P. verrucosum and P. nordicum. However, A. carbonarius is considered to be the main producer of OTA on coffee and grapes [2]. OTA has nephrotoxic, hepatotoxic, teratogenic, and immunotoxic effects on several animal species [3] and was classified by the International Agency for Research on Cancer (IARC) in 1993, as a possible human carcinogen (group 2B) [4].…”

Section: Introductionmentioning

confidence: 99%

Essential Oils Modulate Gene Expression and Ochratoxin A Production in Aspergillus carbonarius

Khoury

Atoui

Verheecke‐Vaessen

et al. 2016

Toxins

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Ochratoxin A (OTA) is a mycotoxin, mainly produced on grapes by Aspergillus carbonarius, that causes massive health problems for humans. This study aims to reduce the occurrence of OTA by using the ten following essential oils (E.Os): fennel, cardamom, anise, chamomile, celery, cinnamon, thyme, taramira, oregano and rosemary at 1 µL/mL and 5 µL/mL for each E.O.As a matter of fact, their effects on the OTA production and the growth of A. carbonarius S402 cultures were evaluated, after four days at 28 °C on a Synthetic Grape Medium (SGM). Results showed that A. carbonarius growth was reduced up to 100%, when cultured with the E.Os of cinnamon, taramira, and oregano at both concentrations and the thyme at 5 µL/mL. As for the other six E.Os, their effect on A. carbonarius growth was insignificant, but highly important on the OTA production. Interestingly, the fennel E.O at 5 µL/mL reduced the OTA production up to 88.9% compared to the control, with only 13.8% of fungal growth reduction. We further investigated the effect of these E.Os on the expression levels of the genes responsible for the OTA biosynthesis (acOTApks and acOTAnrps along with the acpks gene) as well as the two regulatory genes laeA and vea, using the quantitative Reverse Transcription-Polymerase Chain Reaction (qRT-PCR) method. The results revealed that these six E.Os reduced the expression of the five studied genes, where the ackps was downregulated by 99.2% (the highest downregulation in this study) with 5 µL/mL of fennel E.O.As for the acOTApks, acOTAnrps, veA and laeA, their reduction levels ranged between 10% and 96% depending on the nature of the E.O and its concentration in the medium.

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“…Up to only 2 mg kg À1 aflatoxins B 1 and B 2 were found in white sultanas analysed in Brazil (Iamanaka et al 2007). Aflatoxigenic A. flavus has been isolated from grapes in Lebanon (El Khoury et al 2006).…”

Section: Mycotoxins In Dried Vine Fruitmentioning

confidence: 99%

Mycotoxins in botanicals and dried fruits: A review

Trucksess

Scott

2008

Food Additives & Contaminants: Part A

181

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Botanicals are used in many countries for medicinal and general health-promoting purposes. Numerous natural occurrences of mycotoxins in botanicals and dried fruits have been reported. Aflatoxins or ochratoxin A (OTA) have been found in botanicals such as ginseng, ginger, liquorice, turmeric, and kava-kava in the USA, Spain, Argentina, India, and some other countries, while fumonisins have been found in medicinal wild plants in South Africa and in herbal tea and medicinal plants in Turkey. Zearalenone was identified in ginseng root. Dried fruits can be contaminated with aflatoxins, OTA, kojic acid, and, occasionally, with patulin or zearalenone. One main area of concern is aflatoxins in dried figs; bright greenish yellow fluorescence under ultraviolet light is associated with aflatoxin contamination. OTA in dried vine fruits (raisins, sultanas, and currants) is another concern. There are also reports of aflatoxins in raisins and OTA in dried figs, apricots, dried plums (prunes), dates, and quince. Maximum permitted levels in the European Union include 4 mg kg À1 for total aflatoxins in dried fruit intended for direct consumption and 10 mg kg À1 for OTA in dried vine fruit. This review discusses the occurrence of mycotoxins in botanicals and dried fruits and analytical issues such as sampling, sample preparation, and methods for analysis. Fungal contamination of these products, the influence of sorting, storage, and processing, and prevention are also considered.

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Occurrence of Ochratoxin A- and Aflatoxin B1-Producing Fungi in Lebanese Grapes and Ochratoxin A Content in Musts and Finished Wines during 2004

Cited by 46 publications

References 28 publications

Occurrence of aflatoxin B1 and ochratoxin A in Lebanese cultivated wheat

Occurrence of aflatoxin B1 and ochratoxin A in Lebanese cultivated wheat

Essential Oils Modulate Gene Expression and Ochratoxin A Production in Aspergillus carbonarius

Mycotoxins in botanicals and dried fruits: A review

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