Synthetic Pesticides Used in Agricultural Production Promote Genetic Instability and Metabolic Variability in Candida spp

Simple Method for Fatty Acids Determination in Food, Superfood and Spice Samples by GC-MS Technique

The aim of the study was to modify and adapt to other matrices the fast and simple method for determining total lipid content expressed as fatty acid methyl esters (FAME) by performing the in situ transesterification. The primary method was published as a technical report for the FAME analysis in algae dry mass. Our modifications included the use of less toxic solvents, the use of an internal triglyceride standard and FAME determination by the gas chromatography technique coupled with the mass spectrometry technique in the Single Ion Monitoring mode (SIM). The modified method was validated for 37 fatty acids (saturated, monounsaturated and polyunsaturated) containing from four to twenty-four carbons in the carbon chain (C4-C24), and was adapted to five food matrices: three solids (yeast, yeast flakes, biscuits), and two liquids (milk thistle (Silybum marianum (L.) Gaertner) oil and olive oil). Additionally, 14 samples of spices and superfood samples, rich in unsaturated oils were analyzed. The validation parameters: linearity, precision, recovery, limits of detections and quantifications, were assessed and additionally Certified Reference Material of olive oil was analyzed.

Influence of Bacillus Subtilis Fermentation on Content of Selected Macronutrients in Seeds and Beans

In this study, five plant matrices (pea, mung bean, lentils, soy and sunflower) were fermented using Bacillus subtilis var. natto. Then the process influence on the content of fatty acids and proteins was evaluated, depending on the fermentation length. Fermentation was conducted for 144 hours in controlled conditions of temperature and relative humidity (37°C, 75%). Samples for tests were collected every 24 hours. Gas chromatography coupled with triple quadrupole tandem mass spectrometry (GC-MS/MS) was used to evaluate fatty acids content in fermented seeds. Their composition was expressed as a percentage of the total quantity of fatty acids. The protein content in plant matrices was analysed with the modified Bradford protein assay, using the TECAN apparatus with the i-Control software, of the wave length of ʎ=595 nm. Studies showed that the prolonged fermentation time influenced an increase of polyunsaturated fatty acids (PUFA) content in all studied seeds. Promising results were obtained for soy, sunflower, and lentil seeds, amounting to 3.6%; 68.7% and 67.7%, respectively. This proves that the process of seed fermentation can be effectively used to increase their nutritional value.

Fungicide effects on human fungal pathogens: Cross-resistance to medical drugs and beyond

Fungal infections are underestimated threats that affect over 1 billion people, and Candida spp., Cryptococcus spp., and Aspergillus spp. are the 3 most fatal fungi. The treatment of these infections is performed with a limited arsenal of antifungal drugs, and the class of the azoles is the most used. Although these drugs present low toxicity for the host, there is an emergence of therapeutic failure due to azole resistance. Drug resistance normally develops in patients undergoing azole long-term therapy, when the fungus in contact with the drug can adapt and survive. Conversely, several reports have been showing that resistant isolates are also recovered from patients with no prior history of azole therapy, suggesting that other routes might be driving antifungal resistance. Intriguingly, antifungal resistance also happens in the environment since resistant strains have been isolated from plant materials, soil, decomposing matter, and compost, where important human fungal pathogens live. As the resistant fungi can be isolated from the environment, in places where agrochemicals are extensively used in agriculture and wood industry, the hypothesis that fungicides could be driving and selecting resistance mechanism in nature, before the contact of the fungus with the host, has gained more attention. The effects of fungicide exposure on fungal resistance have been extensively studied in Aspergillus fumigatus and less investigated in other human fungal pathogens. Here, we discuss not only classic and recent studies showing that environmental azole exposure selects cross-resistance to medical azoles in A. fumigatus, but also how this phenomenon affects Candida and Cryptococcus, other 2 important human fungal pathogens found in the environment. We also examine data showing that fungicide exposure can select relevant changes in the morphophysiology and virulence of those pathogens, suggesting that its effect goes beyond the cross-resistance.

Collateral consequences of agricultural fungicides on pathogenic yeasts: A One Health perspective to tackle azole resistance

Candida and Cryptococcus affect millions of people yearly, being responsible for a wide array of clinical presentations, including life-threatening diseases. Interestingly, most human pathogenic yeasts are not restricted to the clinical setting, as they are also ubiquitous in the environment. Recent studies raise concern regarding the potential impact of agricultural use of azoles on resistance to medical antifungals in yeasts, as previously outlined with Aspergillus fumigatus. Thus, we undertook a narrative review of the literature and provide lines of evidence suggesting that an alternative, environmental route of azole resistance, may develop in pathogenic yeasts, in addition to patient route. However, it warrants sound evidence to support that pathogenic yeasts cross border between plants, animals and humans and that environmental reservoirs may contribute to azole resistance in Candida or other yeasts for humans. As these possibilities could concern public health, we propose a road map for future studies under the One Health perspective.