Evaluation of pathogenic fungi occurrence in traumatogenic structures of freshwater fish

Abstract

Introduction: Fungal infections in human skin, such as sporotrichosis, can occur after fish induced trauma. This work aimed to identify fungi in freshwater fish that are pathogenic to humans. Methods: Extraction of dental arches from Serrassalmus maculatus (piranha) and Hoplias malabaricus (wolf fish), stings from Pimelodus maculatus (mandis catfish), dorsal fin rays from Plagioscion spp. (corvina) and Tilapia spp., for culture in Mycosel agar. Some cultures were submitted to DNA extraction for molecular identification by sequencing ITS-5.8S rDNA. Results: Cultures identified most yeast as Candida spp., while sequencing also permitted the identification of Phoma spp. and Yarrowia lipolytica. Conclusions: While the search for S. schenckii was negative, the presence of fungus of the genera Phoma and Candida revealed the pathogenic potential of this infection route. The genus Phoma is involved in certain forms of phaeohyphomycosis, a subcutaneous mycosis caused by dematiaceous fungi, with reports of infections in human organs and systems. Traumatizing structures of some freshwater fish present pathogenic fungi and this may be an important infection route that must be considered in some regions of Brazil, since there are a large number of a fisherman in constant contact with traumatogenic fish.

Oleaginous Yeast Extracts and Their Possible Effects on Human Health

“…The occasional occurrence of opportunistic infections of Y. lipolytica in immunocompromised and catheterized patients does not differ from other microorganisms with a history of safe use, such as S. cerevisiae [ 6 ]. The natural occurrence of Y. lipolytica in foods, particularly cheese [ 7 ], other dairy products [ 8 ], meat [ 9 ], fish [ 10 ], and also some soft drinks [ 11 ], is an additional argument in favor of its safety. All these examples suggest that Y. lipolytica may be a regular, although probably minor, component of food microbiota and can also serve as probiotics and prebiotics [ 6 ].…”

Élelmiszerromálást okozó Yarrowia csoport biodiverzitása különböző élelmiszerekben

“…Kimutatták spanyol fermentált kolbászokból (Encinas et al 2000), német kolbászokból, (Samelis és Sofos 2003), bécsi (Viljoen et al 1993), frankfurti (Drake et al 1959) és más virslikből, sonkából (Liang 1990), napon szárított hússzeletből (Wolter et al 2000); szalámiból (Gardini et al 2001) és halból (Leme et al 2011). Abunyewa és munkatársai (2000) vizsgálatai alapján szalámiban a harmadik leggyakoribb élesztőgomba, az izolált élesztők közel 14%-a tartozott ebbe a fajba.…”