Alternaria mycotoxins associated with grape berries in vitro and in situ

Mikušová, Petra; Sulyok, Michael; Śrobárová, A.

doi:10.2478/s11756-013-0306-z

Cited by 14 publications

(6 citation statements)

References 24 publications

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“…In agreement with our work, the maximum levels of Alternaria mycotoxins reported in marketed products were in the range 1-10 3 μg·kg −1 ; higher levels were found in samples visibly infected by Alternaria rot, that is in products not suitable for consumption (Ostry, 2008). Mikušová, Sulyok, and Šrobárová (2014) have found TA natural occurrence in dried wine grape berries from three Slovak winemaking regions, with concentrations ranging from 700 to 31,000 μg·kg −1 , being the lower value similar to that observed in one of our rotten sample (778 μg·kg −1 ) (Table 1). Recently, López et al (2016) analyzed the natural occurrence of Alternaria mycotoxins (AOH, AME, TA, ALT, and TEN) on diverse commodities and TA was found in 27% of the samples.…”

Section: Resultssupporting

confidence: 91%

Natural occurrence and production of tenuazonic acid in wine grapes in Argentina

Prendes

Fontana

Merín

et al. 2018

Food Science & Nutrition

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A survey was carried out to determine natural occurrence of tenuazonic acid (TA) in healthy and rotten wine grapes samples from different varieties (n = 37) collected during 2016 vintage in the region of DOC San Rafael (Argentina). In addition, inoculation experiments with three Alternaria alternata strains in wine grapes were done to elucidate TA production and its major influencing factors. The 16.2% (6/37) of total wine grape samples showed TA contamination with 4% (1/25) of incidence in healthy samples (77 μg·kg−1) and 42% (5/12) in rotten samples (10–778 μg·kg−1). Malbec, Cabernet Sauvignon, and Syrah varieties showed TA contamination, whereas Bonarda, Ancelota, Torrontés, Semillón, and Chenin did not. During inoculation experiments in wine grapes, two of three strains were able to produce TA among the evaluated conditions and the highest TA production was observed at 15°C and 25°C after 24 days of incubation. Nutritional composition of grapes results appropriate for A. alternata infection and TA production and, together with the adequate field conditions, favors TA natural occurrence in wine grapes.

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Section: Resultssupporting

confidence: 91%

Natural occurrence and production of tenuazonic acid in wine grapes in Argentina

Prendes

Fontana

Merín

et al. 2018

Food Science & Nutrition

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“…The most frequently occurring Alternaria mycotoxins include alternariol (AOH), alternariol monomethyl ether (AME), tentoxin, altenuene, and tenuazonic acid. According to the reports of the European Food Safety Authority (EFSA), AOH and AME are the two with the highest outbreak rates, which have been found in wheat, tomatoes, grape berries, barley, oats, sunflower seeds, and sweet pepper 2–6 . Previous studies demonstrated that Alternaria mycotoxins exhibited mutagenicity, cytotoxic and / or teratogenic activity, oestrogenicity, and clastogenicity in either microbial or mammalian cell systems as well as tumorigenicity in rats and inhibition of cell proliferation 7 .…”

Section: Introductionmentioning

confidence: 99%

“…According to the reports of the European Food Safety Authority (EFSA), AOH and AME are the two with the highest outbreak rates, which have been found in wheat, tomatoes, grape berries, barley, oats, sunflower seeds, and sweet pepper. [2][3][4][5][6] Previous studies demonstrated that Alternaria mycotoxins exhibited mutagenicity, cytotoxic and / or teratogenic activity, oestrogenicity, and clastogenicity in either microbial or mammalian cell systems as well as tumorigenicity in rats and inhibition of cell proliferation. 7 In 2012, EFSA demonstrated that Alternaria mycotoxins would strongly attract attention to public health.…”

Section: Introductionmentioning

confidence: 99%

Removal of Alternaria mycotoxins from aqueous solution by inactivated yeast powder

et al. 2020

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BACKGROUND: Alternariol (AOH) and alternariol monomethyl ether (AME), produced by Alternaria spp., are the two mycotoxins with the highest outbreak rates in food systems. The purpose of this study was to investigate the removal of AOH and AME from aqueous solutions by inactivated yeast cells. The effects of strains, yeast powder amount, temperature, and pH were evaluated. The kinetics of AOH and AME adsorption on inactivated yeast cells was fitted with four models and a release assay was carried out. RESULTS: All three tested yeasts could remove AOH and AME. GIM 2.119 was the most effective strain. The reduction rate of both AOH and AME could be as much as 100% with 40 g‧L −1 of yeast powder. For both mycotoxins, pH = 9 was the best environment for toxin removal. The pseudo-second-order kinetic model was the best model, with R 2 ranging from 0.989 to 0.999. However, the R 2 of the pseudo-first-order and Elovich models was also relatively high. Alternariol and AME could be partially eluted by methanol and acetonitrile. CONCLUSION: The inactivated yeast cells could effectively remove AOH and AME. This was best fitted by the pseudo-secondorder model. The release assay suggested that the adsorption of Alternaria mycotoxins was partially reversible. The results of this study provide a theoretical basis for the removal of Alternaria mycotoxins from food systems and are useful for the investigation of the mechanisms involved in mycotoxin adsorption by inactivated yeast cells.

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“…Consequently, Alternaria mycotoxins were detected in cereals and derived products [46,[57][58][59][60][61][62][63][64][65][66][67][68][69][70][71][72][73][74][75][76], feed [74,[109][110][111][112][113], dairy products [114], grapes and by-products [27,77,115], tomatoes and derived products [31,47,77,81,106,113], nuts and by-products [102,116], spices [117], soybeans [76,116,118], sunflower seeds [85,104,107], vegetables [27,101], vegetable oils [105], strawberries …”

Section: Prevalence Of Alternaria Mycotoxinsmentioning

confidence: 99%

AlternariaMycotoxins in Food and Feed: An Overview

Escrivá

Oueslati

Font

et al. 2017

Journal of Food Quality

132

127

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Alternaria is one of the major mycotoxigenic fungal genera with more than 70 reported metabolites. Alternaria mycotoxins showed notably toxicity, such as mutagenicity, carcinogenicity, induction of DNA strand break, sphingolipid metabolism disruption, or inhibition of enzymes activity and photophosphorylation. This review reports on the toxicity, stability, metabolism, current analytical methods, and prevalence of Alternaria mycotoxins in food and feed through the most recent published research. Half of the publications were focused on fruits, vegetables, and derived products-mainly tomato and apples-while cereals and cereal byproducts represented 38%. The most studied compounds were alternariol, alternariol methyl ether, tentoxin, and tenuazonic acid, but altenuene, altertoxins (I, II, and III), and macrosporin have been gaining importance in recent years. Solid-liquid extraction (50%) with acetonitrile or ethyl acetate was the most common extraction methodology, followed by QuEChERS and dilutiondirect injection (both 14%). High-and ultraperformance liquid chromatography coupled with tandem mass spectrometry was the predominant determination technique (80%). The highest levels of alternariol and alternariol methyl ether were found in lentils, oilseeds, tomatoes, carrots, juices, wines, and cereals. Tenuazonic acid highest levels were detected in cereals followed by beer, while alternariol, alternariol methyl ether, tenuazonic acid, and tentoxin were found in legumes, nuts, and oilseeds.

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Alternaria mycotoxins associated with grape berries in vitro and in situ

Cited by 14 publications

References 24 publications

Natural occurrence and production of tenuazonic acid in wine grapes in Argentina

Natural occurrence and production of tenuazonic acid in wine grapes in Argentina

Removal of Alternaria mycotoxins from aqueous solution by inactivated yeast powder

AlternariaMycotoxins in Food and Feed: An Overview

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