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Vinokurova, N. G.; Boichenko, D. M.; Баскунов, Б. П.; Zelenkova, N. F.; Vepritskaya, I. G.; Arinbasarov, M. U.; Reshetilova, T. A.

doi:10.1023/a:1002836000147

Cited by 11 publications

(3 citation statements)

References 5 publications

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“…P. roqueforti was reported to produce clavine-type indole alkaloids, isofumigaclavine A [23,49,50,[55][56][57], isofumigaclavine B [50,55], festuclavine [24,36], and agroclavine [24,58]. Because of the structural resemblance of clavine alkaloids to the neurotransmitters dopamine, serotonin, and adrenaline, they have diverse pharmacological properties [59].…”

Section: Clavine Alkaloidsmentioning

confidence: 99%

Penicillium roqueforti Secondary Metabolites: Biosynthetic Pathways, Gene Clusters, and Bioactivities

Metin

2023

Fermentation

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Penicillium roqueforti is a fungal starter culture used for the production of blue-veined cheeses, such as Roquefort, Gorgonzola, Stilton, Cabrales, and Danablue. During ripening, this species grows in the veins of the cheese, forming the emblematic blue-green color and establishing the characteristic flavor owin to its biochemical activities. P. roqueforti synthesizes a diverse array of secondary metabolites, including the well-known compounds roquefortine C, clavine alkaloids, such as isofumigaclavine A and B, mycophenolic acid, andrastin A, and PR-toxin. This review provides an in-depth exploration of P. roqueforti’s secondary metabolites, focusing on their biosynthetic pathways, the gene clusters responsible for their production, and their bioactivities. The presence of these compounds in blue cheeses is also reviewed. Furthermore, the silent clusters and the potential of P. roqueforti for producing secondary metabolites were discussed. The review highlights recently identified metabolites, including sesterterpenoids; tetrapeptides, D-Phe-L-Val-D-Val-L-Tyr, and D-Phe-L-Val-D-Val-L-Phe; cis-bis(methylthio)silvatin; and the 1,8-dihydroxynaphthalene (DHN)-melanin precursor, scytalone. Additionally, a gene cluster for DHN–melanin biosynthesis is presented. Finally, a revised cluster for roquefortine C biosynthesis comprising three rather than four genes is proposed.

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Section: Clavine Alkaloidsmentioning

confidence: 99%

Penicillium roqueforti Secondary Metabolites: Biosynthetic Pathways, Gene Clusters, and Bioactivities

Metin

2023

Fermentation

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“…The first represents simple clavine-type alkaloids (for example, fumigaclavines) produced by fungi of the Aspergillaceae (A. fumigatus) [60], and the second includes lysergic acid-derived ergot alkaloids produced by parasitic or endophytic Clavicipitaceae fungi [61]. All three alkaloids were isolated from the collection and mutant strains of P. roquefortii [25]. P. roqueforti is able to accumulate the intermediates festuclavine and agroclavine [62].…”

Section: -Nitropropionic Acidmentioning

confidence: 99%

“…Although AFM1 is the only mycotoxin regulated by the EU, the list of detected mycotoxins in cheeses is more extensive. The occurrence of ochratoxin A, patulin and citrinin [15,17,19,20], cyclopiazonic acid [21,22], roquefortine C and mycophenolic acid (ROQC) [23,24], isofumigaclavines [25], penitrems [26] or andrastins [27] were reported in the literature.…”

Section: Introductionmentioning

confidence: 99%

Analysis of Mycotoxin and Secondary Metabolites in Commercial and Traditional Slovak Cheese Samples

Izzo

Mikušová

Lombardi

et al. 2022

Toxins

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Cheese represents a dairy product extremely inclined to fungal growth and mycotoxin production. The growth of fungi belonging to Aspergillus, Penicillium, Fusarium, Claviceps, Alternaria, and Trichoderma genera in or on cheese leads to undesirable changes able to affect the quality of the final products. In the present investigation, a total of 68 types of commercial and traditional Slovak cheeses were analyzed to investigate the occurrence of fungal metabolites. Altogether, 13 fungal metabolites were identified and quantified. Aflatoxin M1, the only mycotoxin regulated in milk and dairy products, was not detected in any case. However, the presence of metabolites that have never been reported in cheeses, such as tryptophol at a maximum concentration level from 13.4 to 7930 µg/kg (average: 490 µg/kg), was recorded. Out of all detected metabolites, enniatin B represents the most frequently detected mycotoxin (0.06–0.71 µg/kg) in the analyzed samples. Attention is drawn to the lack of data on mycotoxins’ origin from Slovak cheeses; in fact, this is the first reported investigation. Our results indicate the presence of fungal mycotoxin contamination for which maximum permissible levels are not established, highlighting the importance of monitoring the source and producers of contamination in order to protect consumers’ health.

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