Aspergillus derived mycotoxins in food and the environment: Prevalence, detection, and toxicity

Navale, Vishwambar; Ajmera, Shanthipriya; Dhuri, Vaibhavi C.

doi:10.1016/j.toxrep.2021.04.013

Cited by 107 publications

(71 citation statements)

References 249 publications

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“…Some fungal isolates from industrial meat products are able, under particular environmental conditions and substrates, to produce mycotoxins such as aflatoxins or ochratoxins [10,[52][53][54] which have a serious toxic effect on human and animal health. In addition, the fungal species isolated in this study can also be a possible causal agents for human diseases such as pulmonary, skin mycosis, otomycosis, etc., [12,55].…”

Section: Discussionmentioning

confidence: 99%

Evaluation of the Antimicrobial Activity of Four Plant Essential Oils against Some Food and Phytopathogens Isolated from Processed Meat Products in Egypt

Elshafie

Bayomi

et al. 2022

Foods

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Synthetic preservatives are widely utilized by the food industry to inhibit the microbial contamination and increase food safety and shelf life. The excessive utilization of synthetic preservatives can have a negative impact on human health and the environment. There is a great interest to find out natural substances as possible food-preservatives. The consumers’ preference for food products with natural ingredients prompted food manufacturers to utilize natural-based preservatives in their production. It is worth noting that plant essential oils (EOs) among the natural-based substances have been efficiently used as antimicrobial agents against phyto- and food pathogens. The current study was conducted to evaluate the microbial contamination of three industrial meat products from five governorates in Egypt, identify the predominant bacterial and fungal isolates and determine the antimicrobial efficacy of some EOs (thyme, fennel, anise and marjoram) against the most predominant microbial isolates. A sensory test was also performed to estimate the customer preferences for specific organoleptic aspects of meat products after EOs treatment. Results showed that there is a promising antimicrobial activity of all studied EOs against some microbial isolates in a dose-dependent manner. In particular, thyme EO showed the highest significant antibacterial activity against P. fluorescence and E. coli. Whereas the marjoram EO showed the highest activity against P. aeruginosa. In addition, the sensory test revealed that the treatment with anise and marjoram EOs showed the highest acceptability by the testers and did not show significant differences on the organoleptic properties with respect to control. As overall, the obtained results of the current research are promising and proved feasibility of employing plant EOs as possible preservatives for processed meat products.

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Section: Discussionmentioning

confidence: 99%

Evaluation of the Antimicrobial Activity of Four Plant Essential Oils against Some Food and Phytopathogens Isolated from Processed Meat Products in Egypt

Elshafie

Bayomi

et al. 2022

Foods

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“…Moreover, SAD, an Aspergillus -, Penicillium - or Claviceps purpurea -derived mycotoxin [ 45 ], was detected in both years, with a higher average content in 2012 than in 2013. A higher risk of SAD contamination was recorded for N overload conditions (>300 kg N ha −1 ).…”

Section: Discussionmentioning

confidence: 99%

The Role of Nitrogen Fertilization on the Occurrence of Regulated, Modified and Emerging Mycotoxins and Fungal Metabolites in Maize Kernels

Scarpino

Sulyok

Krska

et al. 2022

Toxins

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The European Food Safety Authority is currently evaluating the risks related to the presence of emerging mycotoxins in food and feeds. The aim of this study was to investigate the role of soil fertility, resulting from different nitrogen fertilization rates, on the contamination of regulated mycotoxins and emerging fungal metabolites in maize grains. The trial was carried out in the 2012–2013 growing seasons as part of a long-term (20-year) experimental platform area in North-West Italy, where five different N rates, ranging from 0 to 400 kg N ha−1, were applied to maize each year. Maize samples were analyzed by means of a dilute-and-shoot multi-mycotoxin LC-MS/MS method, and more than 25 of the most abundant mycotoxins and fungal metabolites were detected. Contamination by fumonisins and other fungal metabolites produced by Fusarium spp. of the section Liseola was observed to have increased in soils that showed a poor fertility status. On the other hand, an overload of nitrogen fertilization was generally associated with higher deoxynivalenol and zearalenone contamination in maize kernels, as well as a higher risk of other fungal metabolites produced by Fusarium spp. sections Discolor and Roseum. A balanced application of N fertilizer, in accordance with maize uptake, generally appears to be the best solution to guarantee an overall lower contamination by regulated mycotoxins and emerging fungal metabolites.

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“…CPA is a mycotoxin that is produced by Aspergillus and Penicillium ( Le Bars, 1979 ; Trucksess et al, 1987 ; Lin et al, 2009 ; Ostry et al, 2018 ; Rao et al, 2021 ). Even though CPA has been detected in a number of food sources such as peanuts, wheat, sunflower, meat, milk, and cheese, few studies have reported CPA as a mycotoxin because of its benign toxicity and low levels ( Urano et al, 1992 ; Dorner et al, 1994 ; Burdock and Flamm, 2000 ; Oliveira et al, 2006 ; Rao et al, 2021 ). In addition, CPA has not been considered chronically toxic, and it does not affect the immune system ( Burdock and Flamm, 2000 ; King et al, 2011 ).…”

Section: Discussionmentioning

confidence: 99%

Nematicidal Activity of Cyclopiazonic Acid Derived From Penicillium commune Against Root-Knot Nematodes and Optimization of the Culture Fermentation Process

Nguyen

Lee

et al. 2021

Front. Microbiol.

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Among 200 fungal strains isolated from the soil, only one culture filtrate of Aspergillus flavus JCK-4087 showed strong nematicidal activity against Meloidogyne incognita. The nematicidal metabolite isolated from the culture filtrate of JCK-4087 was identified as cyclopiazonic acid (CPA). Because JCK-4087 also produced aflatoxins, six strains of Penicillium commune, which have been reported to be CPA producers, were obtained from the bank and then tested for their CPA productivity. CPA was isolated from the culture filtrate of P. commune KACC 45973. CPA killed the second-stage juveniles of M. incognita, M. hapla, and M. arearia with EC50–3 days 4.50, 18.82, and 60.51 μg mL–1, respectively. CPA also significantly inhibited egg hatch of M. incognita and M. hapla after a total of 28 days of treatment with the concentrations > 25 μg mL–1. The enhancement of CPA production by P. commune KACC 45973 was explored using an optimized medium based on Plackett–Burman design (PBD) and central composite design (CCD). The highest CPA production (381.48 μg mL–1) was obtained from the optimized medium, exhibiting an increase of 7.88 times when compared with that from potato dextrose broth culture. Application of the wettable power-type formulation of the ethyl acetate extract of the culture filtrate of KACC 45973 reduced gall formation and nematode populations in tomato roots and soils under greenhouse conditions. These results suggest that CPA produced by P. commune KACC 45973 can be used as either a biochemical nematicide or a lead molecule for developing chemical nematicides to control root-knot nematodes.

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Aspergillus derived mycotoxins in food and the environment: Prevalence, detection, and toxicity

Abstract: Graphical abstract

Cited by 107 publications

References 249 publications

Evaluation of the Antimicrobial Activity of Four Plant Essential Oils against Some Food and Phytopathogens Isolated from Processed Meat Products in Egypt

Evaluation of the Antimicrobial Activity of Four Plant Essential Oils against Some Food and Phytopathogens Isolated from Processed Meat Products in Egypt

The Role of Nitrogen Fertilization on the Occurrence of Regulated, Modified and Emerging Mycotoxins and Fungal Metabolites in Maize Kernels

Nematicidal Activity of Cyclopiazonic Acid Derived From Penicillium commune Against Root-Knot Nematodes and Optimization of the Culture Fermentation Process

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