The first report of A. novoparasiticus, A. arachidicola and A. pseudocaelatus in Brazilian corn kernels

Viaro, Helena Paula; Silva, Josué José da; Ferranti, Larissa de Souza; Bordini, Jaqueline Gozzi; Massi, Fernanda Pelisson; Fungaro, Maria Helena Pelegrinelli

doi:10.1016/j.ijfoodmicro.2016.12.002

Cited by 18 publications

(16 citation statements)

References 30 publications

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“…Other than the type strain, only six were reported by Pildain et al [ 1 ]. However, there have been few additional reports of A. arachidicola isolates sampled [ 6 – 8 ]. Hybrid organisms can suffer fitness disadvantages for adaptability to certain niches, based on inherited traits from either parent [ 51 ].…”

Section: Discussionmentioning

confidence: 99%

“…It has characteristics similar to other section Flavi species [ 1 ], which may have resulted in repeated misidentifications because it was sampled in the same environment, exhibited similar morphological characteristics, and produced similar mycotoxins to other well-known and characterized species. Since its first association in South America with a single host (peanut plants), A. arachidicola has been reported in several hosts/environments such as a Brazil nut shell [ 6 ], a clinical sample from a respiratory tract biopsy [ 7 ], and a maize kernel [ 8 ]. All occurrences of A. arachidicola have been reported in similar regions of South America.…”

Section: Introductionmentioning

confidence: 99%

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Genome sequence of an aflatoxigenic pathogen of Argentinian peanut, Aspergillus arachidicola

2018

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BackgroundAspergillus arachidicola is an aflatoxigenic fungal species, first isolated from the leaves of a wild peanut species native to Argentina. It has since been reported in maize, Brazil nut and human sputum samples. This aflatoxigenic species is capable of secreting both B and G aflatoxins, similar to A. parasiticus and A. nomius. It has other characteristics that may result in its misidentification as one of several other section Flavi species. This study offers a preliminary analysis of the A. arachidicola genome.ResultsIn this study we sequenced the genome of the A. arachidicola type strain (CBS 117610) and found its genome size to be 38.9 Mb, and its number of predicted genes to be 12,091, which are values comparable to those in other sequenced Aspergilli. A comparison of 57 known Aspergillus secondary metabolite gene clusters, among closely-related aflatoxigenic species, revealed nearly half were predicted to exist in the type strain of A. arachidicola. Of its predicted genes, 691 were identified as unique to the species and 60% were assigned Gene Ontology terms using BLAST2GO. Phylogenomic inference shows CBS 117610 sharing a most recent common ancestor with A. parasiticus. Finally, BLAST query of A. flavus mating-type idiomorph sequences to this strain revealed the presence of a single mating-type (MAT1–1) idiomorph.ConclusionsBased on A. arachidicola morphological, genetic and chemotype similarities with A. flavus and A. parasiticus, sequencing the genome of A. arachidicola will contribute to our understanding of the evolutionary relatedness among aflatoxigenic fungi.Electronic supplementary materialThe online version of this article (10.1186/s12864-018-4576-2) contains supplementary material, which is available to authorized users.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Genome sequence of an aflatoxigenic pathogen of Argentinian peanut, Aspergillus arachidicola

2018

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“…Aflatoxin formation remains a major issue with maize crops worldwide [30,31,32]. Like peanuts, maize appears to have a commensal relationship with A. flavus although, perhaps surprisingly, not with A. parasiticus.…”

Section: Maizementioning

confidence: 99%

“…Like peanuts, aflatoxin formation can occur during the late stages of growth, during poor drying and storage. Using molecular techniques, Viaro et al [32] recently detected the occurrence of five aflatoxigenic Aspergillus section Flavi species in maize. For the first time, A. novoparasiticus, A. arachidicola and A. pseudocaelatus, all aflatoxin B and G producing species, were found, in addition to A. flavus and A. parasiticus.…”

Section: Maizementioning

confidence: 99%

Aspergillus species and mycotoxins: occurrence and importance in major food commodities

Taniwaki

Pitt

Magan

2018

Current Opinion in Food Science

128

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Aspergillus species produce important mycotoxins, in particular aflatoxins, produced by A. flavus and related species, and ochratoxin A, produced by A. ochraceus and related species and also A. carbonarius and (less commonly) A. niger. In this review we briefly discuss the distribution of toxigenic Aspergillus species in nuts, coffee and cocoa beans, dried fruits, grapes, maize, rice and small grains. Future perspectives of distribution of Aspergillus species in foods is briefly discussed taking into account the impacts of climate change and the resilience of these mycotoxigenic species.

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“…Crops such as peanuts and maize have higher risk levels than others, because A. flavus and A. parasiticus are commensal with these crops [28]. Contaminated soil further promotes mold on the plants if unharvested grains are not cleaned up in time [29]. Aflatoxins are not be degraded during the fermented process [30].…”

Section: Introductionmentioning

confidence: 99%

Predominant Mycotoxins, Pathogenesis, Control Measures, and Detection Methods in Fermented Pastes

Zhao

Wang

Chen

et al. 2020

Toxins

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Fermented pastes are some of the most popular traditional products in China. Many studies reported a strong possibility that fermented pastes promote exposure to mycotoxins, including aflatoxins, ochratoxins, and cereulide, which were proven to be carcinogenic and neurotoxic to humans. The primary mechanism of pathogenicity is by inhibiting protein synthesis and inducing oxidative stress using cytochrome P450 (CYP) enzymes. The level of mycotoxin production is dependent on the pre-harvest or post-harvest stage. It is possible to implement methods to control mycotoxins by using appropriate antagonistic microorganisms, such as Aspergillus niger, Lactobacillus plantarum, and Saccharomyces cerevisiae isolated from ordinary foods. Also, drying products as soon as possible to avoid condensation or moisture absorption in order to reduce the water activity to lower than 0.82 during storage is also effective. Furthermore, organic acid treatment during the soaking process reduces toxins by more than 90%. Some novel detection technologies based on magnetic adsorption, aptamer probes, and molecular-based methods were applied to rapidly and accurately detect mycotoxins in fermented pastes.

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The first report of A. novoparasiticus, A. arachidicola and A. pseudocaelatus in Brazilian corn kernels

Cited by 18 publications

References 30 publications

Genome sequence of an aflatoxigenic pathogen of Argentinian peanut, Aspergillus arachidicola

Genome sequence of an aflatoxigenic pathogen of Argentinian peanut, Aspergillus arachidicola

Aspergillus species and mycotoxins: occurrence and importance in major food commodities

Predominant Mycotoxins, Pathogenesis, Control Measures, and Detection Methods in Fermented Pastes

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