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Ding L, Han M, Wang X, Guo Y. Ochratoxin A: Overview of Prevention, Removal, and Detoxification Methods. Toxins (Basel) 2023; 15:565. [PMID: 37755991 PMCID: PMC10534725 DOI: 10.3390/toxins15090565] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 08/26/2023] [Accepted: 09/06/2023] [Indexed: 09/28/2023] Open
Abstract
Ochratoxins are the secondary metabolites of Penicillium and Aspergillus, among which ochratoxin A (OTA) is the most toxic molecule. OTA is widely found in food and agricultural products. Due to its severe nephrotoxicity, immunotoxicity, neurotoxicity, and teratogenic mutagenesis, it is essential to develop effective, economical, and environmentally friendly methods for OTA decontamination and detoxification. This review mainly summarizes the application of technology in OTA prevention, removal, and detoxification from physical, chemical, and biological aspects, depending on the properties of OTA, and describes the advantages and disadvantages of each method from an objective perspective. Overall, biological methods have the greatest potential to degrade OTA. This review provides some ideas for searching for new strains and degrading enzymes.
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Affiliation(s)
| | | | | | - Yifei Guo
- Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences & Peking Union Medical College, No. 151, Malianwa North Road, Haidian District, Beijing 100193, China; (L.D.); (M.H.); (X.W.)
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2
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Cardoso Gimenes D, Ono MA, de Souza Suguiura IM, Macagnan R, Sartori D, Borsato D, Pelegrinelli Fungaro MH, Ono EYS. Yeasts as sustainable biocontrol agents against ochratoxigenic Aspergillus species and in vitro optimization of ochratoxin A detoxification. J Appl Microbiol 2023; 134:lxad174. [PMID: 37537147 DOI: 10.1093/jambio/lxad174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Revised: 07/15/2023] [Accepted: 08/02/2023] [Indexed: 08/05/2023]
Abstract
AIMS The aims of this study were to evaluate the potential of Hanseniaspora opuntiae, Meyerozyma caribbica, and Kluyveromyces marxianus for in vitro biocontrol of Aspergillus ochraceus, A. westerdijkiae, and A. carbonarius growth, the ochratoxin A (OTA) effect on yeast growth, and yeast in vitro OTA detoxification ability using an experimental design to predict the combined effects of inoculum size, incubation time, and OTA concentration. METHODS AND RESULTS Predictive models were developed using an incomplete Box-Behnken experimental design to predict the combined effects of inoculum size, incubation time, and OTA concentration on OTA detoxification by the yeasts. The yeasts were able to inhibit fungal growth from 13% to 86%. Kluyveromyces marxianus was the most efficient in inhibiting the three Aspergillus species. Furthermore, high OTA levels (100 ng ml-1) did not affect yeast growth over 72 h incubation. The models showed that the maximum OTA detoxification under optimum conditions was 86.8% (H. opuntiae), 79.3% (M. caribbica), and 73.7% (K. marxianus), with no significant difference (P > 0.05) between the values predicted and the results obtained experimentally. CONCLUSION The yeasts showed potential for biocontrol of ochratoxigenic fungi and OTA detoxification, and the models developed are important tools for predicting the best conditions for the application of these yeasts as detoxification agents.
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Affiliation(s)
- Danielle Cardoso Gimenes
- Department of Biochemistry and Biotechnology, State University of Londrina, P.O. box 10.011, Londrina, PR, 86057-970, Brazil
| | - Mario Augusto Ono
- Department of Pathological Sciences, State University of Londrina, P.O. box 10.011, Londrina, PR, 86057-970, Brazil
| | | | - Rafaela Macagnan
- Department of Pathological Sciences, State University of Londrina, P.O. box 10.011, Londrina, PR, 86057-970, Brazil
| | - Daniele Sartori
- Department of Biochemistry and Biotechnology, State University of Londrina, P.O. box 10.011, Londrina, PR, 86057-970, Brazil
| | - Dionisio Borsato
- Department of Chemistry, State University of Londrina, P.O. box 10.011, Londrina, PR, 86057-970, Brazil
| | | | - Elisabete Yurie Sataque Ono
- Department of Biochemistry and Biotechnology, State University of Londrina, P.O. box 10.011, Londrina, PR, 86057-970, Brazil
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3
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From Grapes to Wine: Impact of the Vinification Process on Ochratoxin A Contamination. Foods 2023; 12:foods12020260. [PMID: 36673352 PMCID: PMC9858051 DOI: 10.3390/foods12020260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 12/27/2022] [Accepted: 01/04/2023] [Indexed: 01/09/2023] Open
Abstract
Ochratoxin A (OTA) is one of the major mycotoxins, classified as "potentially carcinogenic to humans" (Group 2B) by the International Agency for Research on Cancer (IARC), and wine is one of its main sources of intake in human consumption. The main producer of this toxin is Aspergillus carbonarius, a fungus that contaminates grapes early in the growing season. The vinification process, as a whole, reduces the toxin content in wine compared to the grapes; however, not all vinification steps contribute equally to this reduction. During the maceration phase in red wines, toxin concentrations generally tend to increase. Based on previous studies, this review provides an overview of how each step of the vinification process influences the final OTA contamination in wine. Moreover, certain physical, chemical, and microbiological post-harvest strategies are useful in reducing OTA levels in wine. Among these, the use of fining agents, such as gelatin, egg albumin, and bentonite, must be considered. Therefore, this review describes the fate of OTA during the winemaking process, including quantitative data when available, and highlights actions able to reduce the final OTA level in wine.
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Giacomini RX, Barnes Rodrigues Cerqueira M, Primel EG, Garda-Buffon J. Monitoring of mycotoxins and pesticides in winemaking. CIÊNCIA E TÉCNICA VITIVINÍCOLA 2023. [DOI: 10.1051/ctv/ctv20233801010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
This study monitored concentrations of both pesticides 2,4-dichlorophenoxyacetic acid (2,4-D) and procymidone, and mycotoxin ochratoxin A (OTA) in stages of the winemaking process. Sampling was carried out in the usual vinification process of red wine in a winery between the steps to obtain must and alcoholic fermentation. The highest transference of contaminants in the process occurred in the crushing step to 2,4-D (100%) and maceration to OTA and procymidone (100%). Removal of contaminants in the winemaking process corresponded to 100%, with a half-life (T1/2) longer for procymidone (216.5 h) and shorter for 2,4-D (38.5 h) and OTA (96 h). The processing factors (PFs) (0) for the contaminants, together with the data obtained, characterize winemaking as a process of reducing mycotoxin and pesticides. Results highlight the importance of fermentation to reduce contaminants and that yeasts promote detoxification
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Yang Q, Dhanasekaran S, Ngea GLN, Tian S, Li B, Zhang H. Unveiling ochratoxin a controlling and biodetoxification molecular mechanisms: Opportunities to secure foodstuffs from OTA contamination. Food Chem Toxicol 2022; 169:113437. [PMID: 36165818 DOI: 10.1016/j.fct.2022.113437] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2022] [Revised: 08/21/2022] [Accepted: 09/14/2022] [Indexed: 01/10/2023]
Abstract
Anarchic growth of ochratoxin A (OTA) producing fungi during crop production, prolonged storage, and processing results in OTA contamination in foodstuffs. OTA in food exacerbates the risk of health and economic problems for consumers and farmers worldwide. Although the toxic effects of OTA on human health have not been well established, comprehensive preventive and remedial measures will be essential to eliminate OTA from foodstuffs. Strict regulations, controlling OTA at pre- or post-harvest stage, and decontamination of OTA have been adopted to prevent human and animal OTA exposure. Biological control of OTA and bio-decontamination are the most promising strategies due to their safety, specificity and nutritional value. This review addresses the current understanding of OTA biodegradation mechanisms and recent developments in OTA control and bio-decontamination strategies. Additionally, this review analyses the strength and weaknesses of different OTA control methods and the contemporary approaches to enhance the efficiency of biocontrol agents. Overall, this review will support the implementation of new strategies to effectively control OTA in food sectors. Further studies on efficacy-related issues, production issues and cost-effectiveness of OTA biocontrol are to be carried out to improve the knowledge, develop improved delivery technologies and safeguard the durability of OTA biocontrol approaches.
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Affiliation(s)
- Qiya Yang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | | | - Guillaume Legrand Ngolong Ngea
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China; Département de Transformation et Contrôle de qualité des Produits Halieutiques, Institut des Sciences Halieutiques, Université de Douala à Yabassi, PO. Box. 7236, Douala-Bassa, Cameroon
| | - Shiping Tian
- Institute of Botany, Chinese Academy of Sciences, Xiangshan Nanxincun 20, Haidian District, Beijing, 100093, China
| | - Boqiang Li
- Institute of Botany, Chinese Academy of Sciences, Xiangshan Nanxincun 20, Haidian District, Beijing, 100093, China.
| | - Hongyin Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
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A Label-free Fluorescent Aptasensor Based on Exonuclease I for the Determination of Ochratoxin A. CHINESE JOURNAL OF ANALYTICAL CHEMISTRY 2022. [DOI: 10.1016/j.cjac.2022.100126] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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7
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Csenki Z, Garai E, Faisal Z, Csepregi R, Garai K, Sipos DK, Szabó I, Kőszegi T, Czéh Á, Czömpöly T, Kvell K, Poór M. The individual and combined effects of ochratoxin A with citrinin and their metabolites (ochratoxin B, ochratoxin C, and dihydrocitrinone) on 2D/3D cell cultures, and zebrafish embryo models. Food Chem Toxicol 2021; 158:112674. [PMID: 34800554 DOI: 10.1016/j.fct.2021.112674] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Revised: 11/10/2021] [Accepted: 11/13/2021] [Indexed: 12/26/2022]
Abstract
Ochratoxin A and citrinin are nephrotoxic mycotoxins produced by Aspergillus, Penicillium, and/or Monascus species. The combined effects of ochratoxin A and citrinin have been examined in more studies; however, only limited data are available regarding the co-exposure to their metabolites. In this investigation, the individual toxic effects of ochratoxin A, ochratoxin B, ochratoxin C, citrinin, and dihydrocitrinone were tested as well as the combinations of ochratoxin A with the latter mycotoxins were examined on 2D and 3D cell cultures, and on zebrafish embryos. Our results demonstrate that even subtoxic concentrations of certain mycotoxins can increase the toxic impact of ochratoxin A. In addition, typically additive effects or synergism were observed as the combined effects of mycotoxins tested. These observations highlight that different cell lines (e.g. MDBK vs. MDCK), cell cultures (e.g. 2D vs. 3D), and models (e.g. in vitro vs. in vivo) can show different (sometimes opposite) impacts. Mycotoxin combinations considerably increased miR-731 levels in zebrafish embryos, which is an early marker of the toxicity on kidney development. These results underline that the co-exposure to mycotoxins (and/or mycotoxin metabolites) should be seriously considered, since even the barely toxic mycotoxins (or metabolites) in combinations can cause significant toxicity.
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Affiliation(s)
- Zsolt Csenki
- Department of Environmental Toxicology, Institute of Aquaculture and Environmental Safety, Hungarian University of Agriculture and Life Sciences, Páter Károly u. 1, H-2100, Gödöllő, Hungary
| | - Edina Garai
- Department of Environmental Toxicology, Institute of Aquaculture and Environmental Safety, Hungarian University of Agriculture and Life Sciences, Páter Károly u. 1, H-2100, Gödöllő, Hungary
| | - Zelma Faisal
- Department of Pharmacology, Faculty of Pharmacy, University of Pécs, Rókus u. 2, H-7624, Pécs, Hungary; Food Biotechnology Research Group, János Szentágothai Research Centre, University of Pécs, Ifjúság útja 20, H-7624, Pécs, Hungary
| | - Rita Csepregi
- Lab-on-a-Chip Research Group, János Szentágothai Research Centre, University of Pécs, Ifjúság útja 20, H-7624, Pécs, Hungary; Department of Laboratory Medicine, Medical School, University of Pécs, Ifjúság út 13, H-7624, Pécs, Hungary
| | - Kitti Garai
- Food Biotechnology Research Group, János Szentágothai Research Centre, University of Pécs, Ifjúság útja 20, H-7624, Pécs, Hungary; Department of Pharmaceutical Biotechnology, Faculty of Pharmacy, University of Pécs, Rókus u. 2, H-7624, Pécs, Hungary
| | - Dóra Kánainé Sipos
- Department of Environmental Toxicology, Institute of Aquaculture and Environmental Safety, Hungarian University of Agriculture and Life Sciences, Páter Károly u. 1, H-2100, Gödöllő, Hungary
| | - István Szabó
- Department of Environmental Toxicology, Institute of Aquaculture and Environmental Safety, Hungarian University of Agriculture and Life Sciences, Páter Károly u. 1, H-2100, Gödöllő, Hungary
| | - Tamás Kőszegi
- Lab-on-a-Chip Research Group, János Szentágothai Research Centre, University of Pécs, Ifjúság útja 20, H-7624, Pécs, Hungary; Department of Laboratory Medicine, Medical School, University of Pécs, Ifjúság út 13, H-7624, Pécs, Hungary
| | - Árpád Czéh
- Food Biotechnology Research Group, János Szentágothai Research Centre, University of Pécs, Ifjúság útja 20, H-7624, Pécs, Hungary; Soft Flow Ltd., Ürögi fasor 2/a, H-7634, Pécs, Hungary
| | - Tamás Czömpöly
- Food Biotechnology Research Group, János Szentágothai Research Centre, University of Pécs, Ifjúság útja 20, H-7624, Pécs, Hungary; Soft Flow Ltd., Ürögi fasor 2/a, H-7634, Pécs, Hungary
| | - Krisztián Kvell
- Food Biotechnology Research Group, János Szentágothai Research Centre, University of Pécs, Ifjúság útja 20, H-7624, Pécs, Hungary; Department of Pharmaceutical Biotechnology, Faculty of Pharmacy, University of Pécs, Rókus u. 2, H-7624, Pécs, Hungary
| | - Miklós Poór
- Department of Pharmacology, Faculty of Pharmacy, University of Pécs, Rókus u. 2, H-7624, Pécs, Hungary; Food Biotechnology Research Group, János Szentágothai Research Centre, University of Pécs, Ifjúság útja 20, H-7624, Pécs, Hungary.
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Ortiz-Villeda B, Lobos O, Aguilar-Zuniga K, Carrasco-Sánchez V. Ochratoxins in Wines: A Review of Their Occurrence in the Last Decade, Toxicity, and Exposure Risk in Humans. Toxins (Basel) 2021; 13:toxins13070478. [PMID: 34357950 PMCID: PMC8310159 DOI: 10.3390/toxins13070478] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 07/03/2021] [Accepted: 07/08/2021] [Indexed: 11/24/2022] Open
Abstract
Ochratoxins (OTs) are mycotoxins frequently found in wines, and their contamination can occur during any stage of the winemaking process. Ochratoxin A (OTA) has been the most widely reported and the only one whose concentrations are legislated in this beverage. However, ochratoxin B, ochratoxin A methyl ester, ochratoxin B methyl ester, ochratoxin A ethyl ester, ochratoxin B ethyl ester, ochratoxin α, ochratoxin β, OTα methyl ester, OTA ethyl amide, and OTA glucose ester have also been reported in wines. Thus, detecting only OTA would lead to the underestimation of ochratoxin levels, which is a risk to human health. Considering the threat represented by the presence of ochratoxins in wines and the long-term health problems that they can cause in wine drinkers, this paper aims to review reports of the last 10 years regarding the presence of different ochratoxins in wines and how the winemaking process influences the degree of contamination, mainly by OTA. Additionally, toxicity from human exposure due to the consumption of contaminated wines is addressed.
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9
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Schabo DC, Freire L, Sant'Ana AS, Schaffner DW, Magnani M. Mycotoxins in artisanal beers: An overview of relevant aspects of the raw material, manufacturing steps and regulatory issues involved. Food Res Int 2021; 141:110114. [PMID: 33641981 DOI: 10.1016/j.foodres.2021.110114] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Revised: 11/29/2020] [Accepted: 12/30/2020] [Indexed: 10/22/2022]
Abstract
The consumption of artisanal beer has increased worldwide. Artisanal beers can include malted or unmalted wheat, maize, rice and sorghum, in addition to the basic ingredients. These grains can be infected by toxigenic fungi in the field or during storage and mycotoxins can be produced if they find favorable conditions. Mycotoxins may not be eliminated throughout the beer brewing and be detected in the final product. In addition, modified mycotoxins may also be formed during beer brewing. This review compiles relevant information about mycotoxins produced by Aspergillus, Fusarium and Penicillium in raw material of artisanal beer, as well as updates information about the production and fate of mycotoxins during the beer brewing process. Findings highlight that malting conditions favor the production of mycotoxins by the fungi contaminating cereals. Therefore, good agricultural and postharvest mitigation strategies are the most effective options for preventing the growth of toxigenic fungi and the production of mycotoxins in cereals. However, the final concentration of mycotoxin in artisanal beer is difficult to predict as it depends on the initial concentration contained in the raw material and the processing conditions. The current lack of limits of mycotoxins in artisanal beer underestimates possible risks to human health. In addition, modified mycotoxins, not detected by conventional methods, may be formed in artisanal beers. Maximum tolerated limits for these contaminants must be urgently established based on scientific data about transfer of mycotoxins throughout the artisanal beer brewery process.
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Affiliation(s)
- Danieli C Schabo
- Federal Institute of Education, Science and Technology of Rondônia, Campus Colorado do Oeste, BR 435, Km 63, Colorado do Oeste, RO 76993-000, Brazil; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, João Pessoa, PB 58051-900, Brazil
| | - Luísa Freire
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP 3083-862, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP 3083-862, Brazil
| | - Donald W Schaffner
- Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901, USA
| | - Marciane Magnani
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, João Pessoa, PB 58051-900, Brazil.
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Janik E, Niemcewicz M, Ceremuga M, Stela M, Saluk-Bijak J, Siadkowski A, Bijak M. Molecular Aspects of Mycotoxins-A Serious Problem for Human Health. Int J Mol Sci 2020; 21:E8187. [PMID: 33142955 PMCID: PMC7662353 DOI: 10.3390/ijms21218187] [Citation(s) in RCA: 68] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 10/28/2020] [Accepted: 10/30/2020] [Indexed: 01/09/2023] Open
Abstract
Mycotoxins are toxic fungal secondary metabolities formed by a variety of fungi (moulds) species. Hundreds of potentially toxic mycotoxins have been already identified and are considered a serious problem in agriculture, animal husbandry, and public health. A large number of food-related products and beverages are yearly contaminated by mycotoxins, resulting in economic welfare losses. Mycotoxin indoor environment contamination is a global problem especially in less technologically developed countries. There is an ongoing effort in prevention of mould growth in the field and decontamination of contaminated food and feed in order to protect human and animal health. It should be emphasized that the mycotoxins production by fungi (moulds) species is unavoidable and that they are more toxic than pesticides. Human and animals are exposed to mycotoxin via food, inhalation, or contact which can result in many building-related illnesses including kidney and neurological diseases and cancer. In this review, we described in detail the molecular aspects of main representatives of mycotoxins, which are serious problems for global health, such as aflatoxins, ochratoxin A, T-2 toxin, deoxynivalenol, patulin, and zearalenone.
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Affiliation(s)
- Edyta Janik
- Biohazard Prevention Centre, Faculty of Biology and Environmental Protection, University of Lodz, Pomorska 141/143, 90-236 Lodz, Poland
| | - Marcin Niemcewicz
- Biohazard Prevention Centre, Faculty of Biology and Environmental Protection, University of Lodz, Pomorska 141/143, 90-236 Lodz, Poland
| | - Michal Ceremuga
- Military Institute of Armament Technology, Prymasa Stefana Wyszyńskiego 7, 05-220 Zielonka, Poland
| | - Maksymilian Stela
- CBRN Reconnaissance and Decontamination Department, Military Institute of Chemistry and Radiometry, Antoniego Chrusciela "Montera" 105, 00-910 Warsaw, Poland
| | - Joanna Saluk-Bijak
- Department of General Biochemistry, Faculty of Biology and Environmental Protection, University of Lodz, Pomorska 141/143, 90-236 Lodz, Poland
| | - Adrian Siadkowski
- Department of Security and Crisis Menagement, Faculty of Applied Sciences, University of Dabrowa Gornicza, Zygmunta Cieplaka 1c, 41-300 Dabrowa Gornicza, Poland
| | - Michal Bijak
- Biohazard Prevention Centre, Faculty of Biology and Environmental Protection, University of Lodz, Pomorska 141/143, 90-236 Lodz, Poland
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From grape to wine: Fate of ochratoxin A during red, rose, and white winemaking process and the presence of ochratoxin derivatives in the final products. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107167] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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12
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Chebil S, Rjiba-Bahri W, Oueslati S, Ben Ismail H, Ben-Amar A, Natskoulis P. Ochratoxigenic fungi and Ochratoxin A determination in dried grapes marketed in Tunisia. ANN MICROBIOL 2020. [DOI: 10.1186/s13213-020-01584-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022] Open
Abstract
Abstract
Purpose
With the present work, we aimed to assess the occurrence of ochratoxigenic fungi and Ochratoxin A (OTA) in dried grapes from Tunisia.
Methods
Dried grapes samples (n = 90) were investigated for the presence of ochratoxigenic fungi, which were further characterized at the species level through amplification of the internal transcribed spacer (ITS) region and polymerase chain reaction (PCR) product sequencing. Fungal isolates were tested for their ochratoxigenic potential by high-performance liquid chromatography with fluorescence detection (HPLC-FLD), as well as dried grapes samples after an immunoaffinity column (IAC) clean-up procedure.
Results
Black Aspergilli isolates were the dominant genre among the filamentous fungi found in dried grapes samples and were the only OTA-producing fungi encountered. Aspergillus niger aggregate were the most frequently found isolates reaching 70%, 80%, and 85% in dried grapes samples from regions of Kelibia, Sfax, and Rafraf, respectively, while covered 100% of the relevant mycobiota found in imported samples. Aspergillus carbonarius isolates were found only in Sfax’s and Kelibia’s samples, while uniseriate Aspergilli were found between 7 and 20% in dried grapes from Kelibia, Sfax, and the imported samples. The in vitro OTA production test showed that 88.9% of OTA-producing isolates belonged to A. carbonarius with OTA levels varying from 0.06 to 1.32 μg/g of Czapek Yeast Agar (CYA). The remaining OTA-producing fungi (11.1 %) belonged to A. niger aggregate group having a maximum OTA potential of 2.88 μg/g CYA, and no uniseriate Aspergilli isolate was able to produce OTA. All dried grapes samples were free of OTA presence.
Conclusion
According to the present study’s findings, no OTA contamination was recorded in the investigated samples from Tunisian market. Nevertheless, the presence of strong OTA producers A. carbonarius in samples originated from the two out of three studied Tunisian regions, as well the high incidences of Aspergillus niger aggregate group with an attested potential for OTA production in all samples, necessitates further research on Tunisian dried grapes. Additionally, a continuous analysis of staple food of the Mediterranean diet is imperative to insure the best quality for the consumers and prevent potential health problems.
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Effect of Aspergillus carbonarius on ochratoxin a levels, volatile profile and antioxidant activity of the grapes and respective wines. Food Res Int 2019; 126:108687. [PMID: 31732020 DOI: 10.1016/j.foodres.2019.108687] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2019] [Revised: 09/13/2019] [Accepted: 09/16/2019] [Indexed: 02/07/2023]
Abstract
Aspergillus carbonarius can produce a possibly carcinogenic mycotoxin named ochratoxin A (OTA). The metabolism of this fungus can also impact grape and wine quality as it influences the volatile and phenolic profiles, which are related to aroma and antioxidant activity, respectively. The objective of this study was to evaluate the effect of A. carbonarius on OTA levels and for the first time on volatile profile and antioxidant activity of grapes and their respective wines. Cabernet Sauvignon (CS, red) grapes presented higher susceptibility to A. carbonarius than Moscato Italico (MI, white) grapes and OTA levels in their respective musts were in accordance with this same trend. However, vinification of red grapes resulted in 67% reduction of OTA, while the reduction observed with white wines was 45%. The presence of acids (hexanoic, octanoic, nonanoic and decanoic, fatty odor) was found to be an indicative of the fungus incidence in grapes. These acids were precursors of esters that might impart negative aroma (methyl nonanoate and isoamyl octanoate, fatty odor) or provide desirable fruity characteristics (ethyl hexanoate, ethyl octanoate and methyl octanoate) for wine. In addition, terpenes were detected only in wines produced with grapes (CS and MI) inoculated with A. carbonarius. The presence of A. carbonarius increased the antioxidant activity of CS grapes. For MI grapes and both wines (CS and MI) no differences were verified in the antioxidant activity of the samples affected or not affected by this fungus. Although A. carbonarius occurrence has shown no influence on the antioxidant activity of wines, it produced OTA and has negatively influenced the wine odor profile, due to the production of some volatiles that impart a deleterious effect on wine aroma.
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