Production of ochratoxin A by Aspergillus carbonarius on coffee cherries

Joosten, Han; Goetz, Józef; Pittet, Alain; Schellenberg, M; Bucheli, Peter

doi:10.1016/s0168-1605(00)00506-7

Cited by 151 publications

(81 citation statements)

References 11 publications

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“…The total world coffee consumption is estimated to be over 6 million tonnes per annum, with Europe being the largest market, followed by the U.S., and Japan in third position. [88][89][90][91]. However, A. ochraceus is believed to be the major source of OTA in green coffee [92].…”

Section: Occurrence Of Ota In Coffeementioning

confidence: 99%

See 1 more Smart Citation

Mycotoxin Contamination of Beverages: Occurrence of Patulin in Apple Juice and Ochratoxin A in Coffee, Beer and Wine and Their Control Methods

Reddy

Abbas

Abel

et al. 2010

Toxins

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Abstract:Mycotoxins are toxic secondary metabolites produced under special conditions of moisture and temperature by aerobic, microscopic fungi that can colonize a variety of foods from before harvest up to consumer use. Contamination of beverages, including that of apple juice by patulin and coffee, beer and wine by ochratoxin A has gained worldwide interest in recent years with the revelation of the effect of these toxins on human health. Patulin and ochratoxin A, which are produced by species of Penicillium, Byssochlamys and Aspergillus, pose the greatest threat to human health and are subject to government regulation in juices and beverages worldwide. This review provides an overview of the prevalence of these mycotoxins in beverages and control methods which help in establishing and carrying out proper management strategies. A detailed investigation on OPEN ACCESSToxins 2010, 2 230 contamination of juices and beverages by toxic compounds helps to provide safe products for consumption and export, and they allow us to prioritize future research efforts.

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Section: Occurrence Of Ota In Coffeementioning

confidence: 99%

“…Recently, it was suggested that A. niger and closely related species such as A. carbonarius could be OTA producers in coffee [90,93,97]. The first report on the occurrence of OTA in coffee appeared in 1974 [98].…”

Section: Occurrence Of Ota In Coffeementioning

confidence: 99%

Mycotoxin Contamination of Beverages: Occurrence of Patulin in Apple Juice and Ochratoxin A in Coffee, Beer and Wine and Their Control Methods

Reddy

Abbas

Abel

et al. 2010

Toxins

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“…In our continuing research on antitumor secondary metabolites from marine-derived microorganisms, a culture extract of an Aspergillus carbonarius strain isolated from the marine sediment collected at Weizhou Island, China, showed significant cytotoxic activity against K562 cell line at 10.0 m g/ml. It was reported that the secondary metabolites of A. carbonarius include ochratoxin A [5], citric acid, fonsecin [6] and the carbonarins AϳH [7]. The latter were effectively used to control Coleopteran and Lepidopteran insects.…”

Section: Introductionmentioning

confidence: 99%

Carbonarones A and B, New Bioactive γ-Pyrone and α-Pyridone Derivatives from the Marine-derived Fungus Aspergillus carbonarius

et al. 2007

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Two new secondary metabolites, carbonarones A (1) and B (2), were obtained from the culture of the marine-derived fungus Aspergillus carbonarius isolated from the marine sediment collected at Weizhou island of China. Based on ESIMS, 1D and 2D NMR data, and the X-ray crystallographic analysis, their structures were elucidated as 6-benzyl-4-oxo-4H-pyran-3-carboxamide and 6-benzyl-4-hydroxy-2-oxo-1, 2-dihydropyridine-3-carbaldehyde, respectively. 1 and 2 showed moderate cytotoxicity against K562 cells with IC 50 values of 56.0 and 27.8 mg/ml, respectively. [7]. The latter were effectively used to control Coleopteran and Lepidopteran insects. Further chemical investigation on metabolites of this fungal species was carried out, which led to the isolation and structural elucidation of two new compounds, carbonarones A (1) and B (2), (Fig. 1) via bioassay-guided isolation procedure. KeywordsThe bioactive secondary metabolites of the A. carbonarius were obtained from the EtOAc extract of the fermentation broth and mycelia. Isolation of the compounds was achieved by repeated chromatographic steps, including column chromatography on silica gel, Sephadex LH-20 and reversed-phase semipreparative HPLC. Materials and Methods StrainThe fungus strain Aspergillus carbonarius WZ-4-11 was isolated from the marine sediments collected in Nov.

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“…Since then, several studies have detected both OTA-producing fungi and OTA in green coffee beans (Levi, 1980;Mislivec et al, 1983;Micco et al, 1989;StuderRohr et al, 1995;Nakajima et al, 1997;Romani et al, 2000;Ottender and Majerus, 2001;Pittet and Royer, 2002). The main filamentous fungi that have been found in coffee with the potential to produce OTA were A. ochraceus, A. carbonarius and A. niger (Nakajima et al, 1997;Joosten et al, 2001;Ngabirano et al, 2001;Pitt et al, 2001). The origin of OTA in coffee is not known.…”

Section: Introductionmentioning

confidence: 99%

Influence of volatile compounds produced by yeasts predominant during processing of Coffea arabica in East Africa on growth and ochratoxin A (OTA) production by Aspergillus ochraceus

Masoud

Poll²,

Jakobsen

2005

Yeast

101

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The effects of volatile compounds produced during coffee processing by Pichia anomala, P. kluyveri and Hanseniaspora uvarum on growth of Aspergillus ochraceus and production of ochratoxin A (OTA) were studied. On malt extract agar (MEA) and on coffee agar (CA), exposure of A. ochraceus to the gaseous phase of malt yeast glucose peptone (MYGP) plates inoculated with P. anomala, P. kluyveri and H. uvarum inhibited fungal growth, with the two Pichia spp. showing the strongest effect. The main esters and alcohols produced by the three yeasts were ethyl acetate, isobutyl acetate, 2-phenyl ethyl acetate, ethyl propionate and isoamyl alcohol. The individual esters and alcohols were found to affect fungal growth. The most effective compound in inhibiting fungal growth was 2-phenyl ethyl acetate; which at 48 µg/l headspace completely inhibited growth of A. ochraceus. Exposure of A. ochraceus to the gaseous phase of MYGP plates inoculated with P. anomala, P. kluyveri and H. uvarum prevented production of OTA. On CA medium, only the headspace of P. anomala and P. kluyveri prevented OTA production. Furthermore, when A. ochraceus was exposed to the headspace of the individual volatile compounds, 2-phenyl ethyl acetate was the most effective in preventing OTA production. Prevention of OTA seems to be due to reduction of fungal biomass.

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Production of ochratoxin A by Aspergillus carbonarius on coffee cherries

Cited by 151 publications

References 11 publications

Mycotoxin Contamination of Beverages: Occurrence of Patulin in Apple Juice and Ochratoxin A in Coffee, Beer and Wine and Their Control Methods

Mycotoxin Contamination of Beverages: Occurrence of Patulin in Apple Juice and Ochratoxin A in Coffee, Beer and Wine and Their Control Methods

Carbonarones A and B, New Bioactive γ-Pyrone and α-Pyridone Derivatives from the Marine-derived Fungus Aspergillus carbonarius

Influence of volatile compounds produced by yeasts predominant during processing of Coffea arabica in East Africa on growth and ochratoxin A (OTA) production by Aspergillus ochraceus

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