Two novel aflatoxin-producing Aspergillus species from Argentinean peanuts

Pildain, María Belén; Frisvad, Jens Christian; Vaamonde, Graciela; Cabral, Daniel; Varga, János; Samson, Robert A.

doi:10.1099/ijs.0.65123-0

Cited by 238 publications

(260 citation statements)

References 44 publications

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“…Outras espécies aflatoxigênicas menos comuns são: A. pseudotamarii, A. bombycis, A. toxicarius, A. parvisclerotigenus, A. arachidicola, A. minisclerotigenes, A. ochraceoroseus, A. rambelii, A. pseudonomius, A. pseudocaelatus, A. togoensis, A. mottae, A. sergii, A. transmontanensis, A. novoparasiticus, Emericella astellata e Emericella venezuelensis PETERSON et al, 2001;MURAKAMI, 1971;PILDAIN et al, 2008;FRISVAD et al, 1999FRISVAD et al, , 2004FRISVAD et al, , 2005VARGA et al, 2011;SOARES et al, 2012;GONÇALVES et al, 2012).…”

Section: Fungos Produtores De Aflatoxinasmentioning

confidence: 99%

Fungos e aflatoxinas no arroz: ocorrência e significado na saúde do consumidor

Katsurayama

Taniwaki

2017

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Fungos e aflatoxinas no arroz: ocorrência e significado na saúde do consumidorFungi and aflatoxins in rice: occurrence and significance to consumer health ResumoO arroz é um dos cereais mais consumidos no Brasil e no mundo. Devido ao grande impacto do consumo de arroz na população, estudos sobre a qualidade deste produto são de grande importância. É um ótimo substrato para a produção de micotoxinas e, quando os fungos toxigênicos encontram condições de crescer e produzir toxinas, estes as produzem em grandes quantidades. Embora não seja comum a presença de micotoxinas, existem alguns relatos sobre a ocorrência de aflatoxinas e fungos aflatoxigênicos no arroz. O presente artigo é uma revisão sobre os aspectos gerais do arroz, sua produção, ocorrência de fungos, aflatoxinas e micotoxinas no Brasil e no mundo, bem como sobre a redução de aflatoxinas durante o processamento do arroz. Palavras-chave: Arroz; Produção; Aflatoxinas; Fungos; Micotoxinas. AbstractRice is one of the cereals most consumed in Brazil and in the world. Due to the significant impact of rice consumption on the population, studies regarding its quality are of great importance. It is an excellent substrate for fungal growth and mycotoxin production, so when toxigenic fungi find conditions to grow and produce toxins, they produce large quantities. Although the presence of mycotoxins is not common in rice, some previous reports have shown the presence of aflatoxins and aflatoxigenic fungi in rice. Thus the present article is a review concerning the general aspects of rice, its production, and the occurrence of fungi, aflatoxins and other mycotoxins in Brazil and in the world, and also the reduction of aflatoxin during rice processing. Food Technol., v. 20, e2017006, 2017. Received: Jan. 27, 2017 Accepted: Apr. 12, 2017 1 Introdução O arroz é um dos cereais mais consumidos e faz parte da dieta de milhões de pessoas. A garantia de qualidade e sanidade do arroz é de máxima importância, porque qualquer contaminante presente poderá afetar a saúde do consumidor, principalmente nos países como o Brasil, onde o arroz faz parte da dieta diária. KeywordsUm fator preocupante do arroz é que este cereal é um ótimo substrato para a produção de micotoxinas e os fungos as produzem em grandes quantidades (KJER et al., 2010). As micotoxinas que já foram encontradas nas amostras de arroz são: citrinina, luteosquirina, cicloclorotina, islanditoxina, rugulosina, ocratoxina A, aflatoxinas, desoxinivalenol, fumonisinas e zearalenona, entre outras (FREDLUND et al., 2009;AYDIN et al., 2011;ALMEIDA et al., 2012). Na presente revisão, serão tratados os aspectos gerais do arroz, sua produção, ocorrência de fungos, aflatoxinas e micotoxinas no Brasil e no mundo, bem como a redução de aflatoxinas durante o processamento do arroz. Aspectos gera...

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Section: Fungos Produtores De Aflatoxinasmentioning

confidence: 99%

Fungos e aflatoxinas no arroz: ocorrência e significado na saúde do consumidor

Katsurayama

Taniwaki

2017

Braz. J. Food Technol.

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“…Although other species have since been described (e.g., A. minisclerotigenes , A. arachidicola , A. mottae ; see Pildain et al., 2008; Soares, Rodrigues, Peterson, & Venâncio, 2012), these were not sampled from the peanut fields examined in this study, nor did comprehensive BLASTn searches of NCBI databases reveal close matches to these other species. Our inferences were therefore limited to species that were sampled in peanut fields.…”

Section: Discussionmentioning

confidence: 96%

Global population structure and adaptive evolution of aflatoxin‐producing fungi

Moore

Olarte

Horn

et al. 2017

Ecology and Evolution

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Aflatoxins produced by several species in Aspergillus section Flavi are a significant problem in agriculture and a continuous threat to human health. To provide insights into the biology and global population structure of species in section Flavi, a total of 1,304 isolates were sampled across six species (A. flavus, A. parasiticus, A. nomius, A. caelatus, A. tamarii, and A. alliaceus) from single fields in major peanut‐growing regions in Georgia (USA), Australia, Argentina, India, and Benin (Africa). We inferred maximum‐likelihood phylogenies for six loci, both combined and separately, including two aflatoxin cluster regions (aflM/alfN and aflW/aflX) and four noncluster regions (amdS, trpC, mfs and MAT), to examine population structure and history. We also employed principal component and STRUCTURE analysis to identify genetic clusters and their associations with six different categories (geography, species, precipitation, temperature, aflatoxin chemotype profile, and mating type). Overall, seven distinct genetic clusters were inferred, some of which were more strongly structured by G chemotype diversity than geography. Populations of A. flavus S in Benin were genetically distinct from all other section Flavi species for the loci examined, which suggests genetic isolation. Evidence of trans‐speciation within two noncluster regions, whereby A. flavus SBG strains from Australia share haplotypes with either A. flavus or A. parasiticus, was observed. Finally, while clay soil and precipitation may influence species richness in Aspergillus section Flavi, other region‐specific environmental and genetic parameters must also be considered.

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“…The morphological and physiological characteristics observed are shown in Table 1. Considering the good growth at 42°C, the presence of pinkish conidia on CZpa, a positive reaction on AFPA, the fact that the colony colour did not turn brown with age, and the lack of any evidence of sclerotial formation helped to exclude the diagnoses of a. bombycis (Peterson et al 2001), a. toxicarius (Murakami 1971), a. arachidicola (Pildain et al 2008), a. nomius (Kurtzman et al 1987), and Petromyces species (Horn et al 2009(Horn et al , 2011, respectively. The data collected, including the habitat, are consistent with the features of aspergillus parasiticus Speare recorded or described by Murakami (1971), Singh et al (1991), Klich (2002), Samson et al (2002a), Frisvad et al (2006), Pildain et al (2008), and Horn et al (2009).…”

Section: Resultsmentioning

confidence: 99%

“…The production of aflatoxins B 1 and G 1 , and no production of cyclopiazonic acid has so far been found in mitotic species aspergillus arachidicola, a. bombycis, a. nomius, a. parasiticus (Pildain et al 2008), a. parvisclerotigenus, a. toxicarius (Frisvad et al 2005) as well as in meiotic species Petromyces nomius (Horn et al 2011), and P. parasiticus (Horn et al 2009). It is difficult to distinguish between particular species; misidentification can easily occur (Frisvad et al 2006).…”

mentioning

confidence: 99%

Aspergillus parasiticus from wheat grain of Slovak origin and its toxigenic potency

Dovičičová¹,

Tančinová²,

Labuda³

et al. 2012

Czech J. Food Sci.

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Dovičičová M., Tančinová D., Labuda R., Sulyok M. (2012): Aspergillus parasiticus from wheat grain of Slovak origin and its toxigenic potency. Czech J. Food Sci., 30: 483-487.During the mycological investigation of the wheat grain originating in Poltár (Central Slovakia), an endogenous aspergillus producing aflatoxins was encountered. Morphology, physiology and extrolites indicated the species aspergillus parasiticus Speare. The amounts of aflatoxins detected by Liquid Chromatography/Tandem Mass Spectrometry on a synthetic medium were: B 1 15.7, G 1 23.4, B 2 0.52, G 2 0.68, and M 1 0.18 mg/l. Compared to other screened strains, the amount of B 1 produced was 5.6 mg/l lower than in a. parvisclerotigenus NRRL 3251 and 0.5 and 3.15 mg/l higher than in a. nomius I and a. nomius II, respectively. The production of G 1 was 22.25 and 18.65 mg/l lower than in a. nomius I and II, respectively. The yields of other aflatoxins were lower and the yield of kojic acid, 227.0 mg/l, was higher. It is the first finding of both an aflatoxin producer and of a. parasiticus on a food commodity of Slovak origin within the last 20 years. The yields produced indicate rather a high toxigenic potency.

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Two novel aflatoxin-producing Aspergillus species from Argentinean peanuts

Cited by 238 publications

References 44 publications

Fungos e aflatoxinas no arroz: ocorrência e significado na saúde do consumidor

Fungos e aflatoxinas no arroz: ocorrência e significado na saúde do consumidor

Global population structure and adaptive evolution of aflatoxin‐producing fungi

Aspergillus parasiticus from wheat grain of Slovak origin and its toxigenic potency

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