Biological Control of Mycotoxigenic Fungi and Their Toxins: An Update for the Pre-Harvest Approach

Abdallah, Mohamed F.; Ameye, Maarten; Saeger, Sarah De; Audenaert, Kris; Haesaert, Geert

doi:10.5772/intechopen.76342

Cited by 29 publications

(36 citation statements)

References 181 publications

(255 reference statements)

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“…Also, the sowing time was shown to have a significant impact in the reduction of FB contamination [25]. In recent decades, several researches, encouraged by European Union, focused on biological control strategies effective in reducing mycotoxigenic fungi in the field and their mycotoxins [26]. However, chemical control is still considered a key tool to limit the fungal diseases on many important food crops, such as the small cereals, where, for the direct control of Fusarium Head Blight (FHB), spraying fungicides at flowering has been included among good agricultural practices [27].…”

Section: Introductionmentioning

confidence: 99%

In Vitro and in Field Response of Different Fungicides against Aspergillus flavus and Fusarium Species Causing Ear Rot Disease of Maize

Masiello

Somma

Ghionna

et al. 2019

Toxins

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Aspergillus flavus, the main aflatoxin B1 producing fungal species, Fusarium graminearum, a deoxynivalenol producer, and the fumonisin-producing species F. proliferatum and F. verticillioides are the main toxigenic fungi (TF) that colonize maize. Several strategies are available to control TF and related mycotoxins, such as chemical control. However, there is poor knowledge on the efficacy of fungicides on maize plants since few molecules are registered. The sensitivity of F. graminearum, F. proliferatum, F. verticillioides, and A. flavus to eleven fungicides, selected based on their different modes of action, was evaluated in both in vitro assays and, after selection, in the field. In vitro, demethylation inhibitors (DMI) showed excellent performances, followed by thiophanate-methyl and folpet. Among the succinate dehydrogenase inhibitors (SDHI), isopyrazam showed a higher effectiveness against Fusarium species than boscalid, which was ineffective against Fusarium, like the phenyl-pyrrole fludioxonil. Furthermore, both SDHIs and fludioxonil were more active against A. flavus than Fusarium species. In field trials, prothioconazole and thiophanate-methyl were confirmed to be effective to reduce F. graminearum (52% and 48%) and F. proliferatum contamination (44% and 27%). On the other hand, prothioconazole and boscalid could reduce A. flavus contamination at values of 75% and 56%, respectively.

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Section: Introductionmentioning

confidence: 99%

In Vitro and in Field Response of Different Fungicides against Aspergillus flavus and Fusarium Species Causing Ear Rot Disease of Maize

Masiello

Somma

Ghionna

et al. 2019

Toxins

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“…All these data will be crucial to decide on the appropriate pre-harvest biocontrol strategy. For example, the application of non-aflatoxigenic A. flavus to control aflatoxin contamination in sugarcane might be ineffective because the actual contaminating species in the field is likely to be A. novoparasiticus [ 19 ]. The investigated A. novoparasiticus strains and other reports show that this species consistently produces aflatoxins.…”

Section: Resultsmentioning

confidence: 99%

Revisiting an Aspergillus flavus Strain Isolated from an Egyptian Sugarcane Field in 1930

et al. 2020

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The aflatoxin type B and G producer Aspergillus novoparasiticus was described in 2012 and was firstly reported from sputum, hospital air (Brazil), and soil (Colombia). Later, several survey studies reported the occurrence of this species in different foods and other agricultural commodities from several countries worldwide. This short communication reports on an old fungal strain (CBS 108.30), isolated from Pseudococcus sacchari (grey sugarcane mealybug) from an Egyptian sugarcane field in (or before) 1930. This strain was initially identified as Aspergillus flavus; however, using the latest taxonomy schemes, the strain is, in fact, A. novoparasiticus. These data and previous reports indicate that A. novoparasiticus is strongly associated with sugarcane, and pre-harvest biocontrol approaches with non-toxigenic A. novoparasiticus strains are likely to be more successful than those using non-toxigenic A. flavus strains. Further studies on the association between A. novoparasiticus and Pseudococcus sacchari might shed light on the distribution (and aflatoxin contamination) of this species in sugarcane. Additionally, the interaction between A. novoparasiticus, Pseudococcus sacchari, and sugarcane crop under different scenarios of climate change will be critical in order to get more insight into the host–pathogen interaction and host resistance and propose appropriate prevention strategies to decrease mycotoxin contamination and crop loss due to A. novoparasiticus attack.

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“…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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Biological Control of Mycotoxigenic Fungi and Their Toxins: An Update for the Pre-Harvest Approach

Cited by 29 publications

References 181 publications

In Vitro and in Field Response of Different Fungicides against Aspergillus flavus and Fusarium Species Causing Ear Rot Disease of Maize

In Vitro and in Field Response of Different Fungicides against Aspergillus flavus and Fusarium Species Causing Ear Rot Disease of Maize

Revisiting an Aspergillus flavus Strain Isolated from an Egyptian Sugarcane Field in 1930

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

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