Aflatoxins produced by Aspergillus nomius ASR3, a pathogen isolated from the leaf-cutter ant Atta sexdens rubropilosa

Small molecules frequently mediate symbiotic interactions between microorganisms and their hosts. Brazil harbors the highest diversity of insects in the world; however, just recently, efforts have been directed to deciphering the chemical signals involved in the symbioses of microorganisms and social insects. The current scenario of natural products research guided by chemical ecology is discussed in this review. Two groups of social insects have been prioritized in the studies, fungus-farming ants and stingless bees, leading to the identification of natural products involved in defensive and nutritional symbioses. Some of the compounds also present potential pharmaceutical applications as antimicrobials, and this is likely related to their ecological roles. Microbial symbioses in termites and wasps are suggested promising sources of biologically active small molecules. Aspects related to public policies for insect biodiversity preservation are also highlighted.

show abstract

“…2) both in situ and in vitro. These compounds may play a pivotal role in the fungal pathogenicity observed for the Atta queens [40].…”

Section: Natural Products Mediating Microbial Symbiosis Fungus-farminmentioning

confidence: 99%

Chemical Ecology in Insect-microbe Interactions in the Neotropics

2020

View full text Add to dashboard Cite

show abstract

“…The main toxigenic fungi of concern are strains of Aspergillus flavus and A. parasiticus which can produce Aflatoxins (Chauhan et al., 2016; Hua et al., 2019; Iqbal et al., 2010b) although AFs (Aflatoxins) may also rarely be produced by A. nomius (Da Silva et al., 2017; Ertas et al., 2011). Contamination by AFs can occur in chilies and many other types of food, spices, dried fruits, milk, juices, tea, and feed commodities, especially in hot and humid regions of the world (Baquião et al., 2013; Ismail et al., 2020; Jiang et al., 2021; Murphy et al., 2006; Pallares et al., 2019; Zahra et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

Effects of drying surfaces and physical attributes on the development of Aflatoxins (AFs) in red chilies

Sahar

Arif

Iqbal

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

Evaluation of the suitability of surfaces for sun drying is important to prevent the AFs contamination in any produce. Proper drying can reduce the post‐harvest losses. The study was conducted to determine suitable surfaces for chili drying and the relationship between physical appearance of pods and AFs content to aid management decisions during drying and storage. Chilies dried on ten different surfaces were found to result in varied levels of AFs of between 3.14 and 6.46 ng/g. Chili pods dried on green net (either on or above the ground) for sun drying gave best control of AFs production with lower levels compared to other surfaces. Meanwhile, the AF level in damaged pods (10.11 ± 3.54 ng/g) is three times higher than the AF level, i.e., 3.02 ± 1.17 ng/g in intact pods. The research study concludes that proper drying surface and sorting of pods can minimize the rejections by quality monitoring and trade authorities. Novelty impact statement The outcome of the present study will help develop better practices and guidelines for the drying of chilies utilizing existing sun drying facilities for the control of aflatoxin contamination. Outcomes of the present study along with similar work on, e.g., Brazil nuts, would serve as a model that could be applied to other crops under risk of aflatoxin contamination such as rice, maize, nuts, and stone fruit. In addition, the results of the project will contribute to the health, wellbeing, and wealth of producers and consumers. The parent xlsx file has also been attached along with this manuscript.

show abstract