Berries contamination by microfungi in Slovakia vineyard regions: Impact of climate conditions on microfungi biodiversity

Mikušová, Petra; Santini, Antonello; Ritieni, Alberto; Pavlokin, Ján; Śrobárová, A.

doi:10.1016/j.riam.2011.09.003

Cited by 6 publications

(6 citation statements)

References 19 publications

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“…Recent studies have examined the changes in fungi biodiversity by developing new methodologies for assessing toxigenic–pathogenic and beneficial fungi in a specific region or ecosystem, leading to a quantitative risk–benefit assessment strategy in relation to CC conditions [ 29 ]. The impact on microfungal biodiversity of CC was studied in Slovakia vineyard regions, demonstrating important effects of the climatic conditions on microfungal biodiversity [ 30 ]. In addition, it has been predicted that in Europe in the next 50–100 years, Aspergillus flavus may outcompete A. carbonarius , with aflatoxins (AFs) becoming a greater risk than ochratoxin A (OTA); similarly, the conditions may become too hot for Penicillium expansum and reduce the threat from patulin in pome fruits [ 5 ].…”

Section: Biodiversity Ecology and Resilience Of Toxigenic Fungi Imentioning

confidence: 99%

Toxigenic Fungi and Mycotoxins in a Climate Change Scenario: Ecology, Genomics, Distribution, Prediction and Prevention of the Risk

et al. 2020

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Toxigenic fungi and mycotoxins are very common in food crops, with noticeable differences in their host specificity in terms of pathogenicity and toxin contamination. In addition, such crops may be infected with mixtures of mycotoxigenic fungi, resulting in multi-mycotoxin contamination. Climate represents the key factor in driving the fungal community structure and mycotoxin contamination levels pre- and post-harvest. Thus, there is significant interest in understanding the impact of interacting climate change-related abiotic factors (especially increased temperature, elevated CO2 and extremes in water availability) on the relative risks of mycotoxin contamination and impacts on food safety and security. We have thus examined the available information from the last decade on relative risks of mycotoxin contamination under future climate change scenarios and identified the gaps in knowledge. This has included the available scientific information on the ecology, genomics, distribution of toxigenic fungi and intervention strategies for mycotoxin control worldwide. In addition, some suggestions for prediction and prevention of mycotoxin risks are summarized together with future perspectives and research needs for a better understanding of the impacts of climate change scenarios.

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Section: Biodiversity Ecology and Resilience Of Toxigenic Fungi Imentioning

confidence: 99%

Toxigenic Fungi and Mycotoxins in a Climate Change Scenario: Ecology, Genomics, Distribution, Prediction and Prevention of the Risk

et al. 2020

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“…was observed with the maturation of the berries [36,37,39,41]; however in Slovenia, A. alternata increased its incidence in 2008 and decreased in 2009; while the incidence of A. tenuissima was maintained in 2008 and declined in 2009 [13].…”

Section: Discussionmentioning

confidence: 92%

“…The incidence of Alternaria in grapes has been reported in different percentages with respect to total mycobiota: 5-23% in USA, 25% in Italy, 80% in Argentina; 3-18%, 24%, 17% in different studies in Portugal, 75%, 3-58%, 13% in Spain, and A. alternata and A. tenuissima were reported in 16-19% in Slovakia [7,8,13,15,24,25,[35][36][37][38][39][40][41][42].…”

Section: Discussionmentioning

confidence: 99%

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Determination of mycotoxin profiles characteristic ofAlternariastrains isolated from Malbec grapes

Trinidad

Ganoza

Pinto

et al. 2015

BIO Web of Conferences

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Abstract. The world grape production has increased, reaching 751 million quintals (Mql) in 2013. Many Alternaria species have been studied for their ability to produce secondary metabolites in foods, some of which have toxic properties with tenuazonic acid (TA), alternariol (AOH), alternariol methyl ether (AME) being the most important ones. The aim was to determine the characteristic mycotoxin production profiles of Alternaria strains isolated from Malbec grapes in the Patagonian region of Argentina. Fifty Alternaria isolates (5 A. alternata, 5 A. arborescens and 40 A. tenuissima) were analyzed for the production of mycotoxins (TA, AOH and AME) in autoclaved rice media by High Performance Liquid Chromatography (HPLC). All isolates were found to be producers of mycotoxins; the 100% was producer of TA (0.016-21.031 mg/kg), 98% produced AOH (0.003-0.057 mg/kg) and 36% produced AME (0.001-0.133 mg/kg). Thirty-three isolates co-produced the three mycotoxins. In this study, it was demonstrated a high toxigenic potential of Alternaria isolates. Although Alternaria growth on grapes has been amply demonstrated, there are few studies about the incidence their more characteristic mycotoxin sand their toxicogenic capacity determination in grapes, wines and derivatives. In addition, mycotoxins studied in this work are not regulated in oenology. Therefore, further studies should be conducted to assess the health risk due to the presence of Alternaria toxins in grapes, wine, grape juice and raisins.

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“…e quality can be affected, for example, by fungal occurrence and mycotoxin contamination. In particular, the contamination with microfungi capable of producing secondary metabolites (mycotoxins) that potentially affect health is a growing source of concern [6][7][8][9][10][11][12]. Consequently, considerable research interest towards more environmentally compatible, field-deployable, and sustainable fungi control systems was prompted over the last couple of years [13][14][15].…”

Section: Introductionmentioning

confidence: 99%

Application of Infrared Spectroscopy for Functional Compounds Evaluation in Olive Oil: A Current Snapshot

Mahesar

Lucarini²,

Durazzo³

et al. 2019

Journal of Spectroscopy

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Olive oil is a liquid fat obtained from the fruit of Olea europaea, a plant belonging to the Oleaceae family, which is widely cultivated and diffused in the Mediterranean area. It is largely produced and used since antiquity. It is mainly used and consumed as food but also as key ingredient in a wide variety of cosmetic products, e.g., to moisturize and nourish dry skin. In the last few decades, olive oil has received much attention as compared to the other seed-obtained oils as well as to the animal fats due to many functional compounds with positive effects on health. To maintain the genuine picture of olive oil, it is essential to assure its authenticity and quality. The presence of bioactive compounds, which characterize the olive oil owing to their antioxidant properties, can be assessed by spectroscopic and chromatographic methods. Currently, spectroscopic techniques combined with chemometric data analysis represent one of the most promising detection methods in the food sector. They offer rapid, versatile, and inexpensive data collection and analyses. The main advantages include the limited and simple sample preparation and the possibility to get spectra directly from the production line. Infrared spectroscopy (mid- and near-infrared) coupled to chemometrics is considered as powerful, fast, accurate, and nondestructive analytical tool for rapid and precise determination of the bioactive compounds content, as well of their bioactivities, i.e., antioxidant properties. These techniques represent a valid alternative to the existing conventional methods of analysis, e.g., based on chromatography and mass spectrometry. Indeed, the present review focuses on the application of infrared spectroscopy for functional compounds evaluation in olive oil.

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Berries contamination by microfungi in Slovakia vineyard regions: Impact of climate conditions on microfungi biodiversity

Cited by 6 publications

References 19 publications

Toxigenic Fungi and Mycotoxins in a Climate Change Scenario: Ecology, Genomics, Distribution, Prediction and Prevention of the Risk

Toxigenic Fungi and Mycotoxins in a Climate Change Scenario: Ecology, Genomics, Distribution, Prediction and Prevention of the Risk

Determination of mycotoxin profiles characteristic ofAlternariastrains isolated from Malbec grapes

Application of Infrared Spectroscopy for Functional Compounds Evaluation in Olive Oil: A Current Snapshot

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