Control of ochratoxin A-producing fungi in grape berry by microbial antagonists: A review

Zhang, Hongyin; Apaliya, Maurice Tibiru; Mahunu, Gustav Komla; Chen, Liangliang; Li, Wanhai

doi:10.1016/j.tifs.2016.03.012

Cited by 55 publications

(31 citation statements)

References 80 publications

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“…Despite the efforts being made to prolong the shelf-life of grapes, there is a challenge in the worldwide usage of chemicals to control pre-and postharvest diseases due to the hazards they pose to the environment and human life. 5 The use of natural microbial antagonists to control postharvest diseases has consequently attracted widespread interest, particularly due to their health benefits and environmental safety. [6][7][8] In view of this, yeast species have been observed to play a key role in biocontrol activities.…”

Section: Introductionmentioning

confidence: 99%

Exogenous trehalose enhanced the biocontrol efficacy of Hanseniaspora uvarum against grape berry rots caused by Aspergillus tubingensis and Penicillium commune

et al. 2018

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Section: Introductionmentioning

confidence: 99%

Exogenous trehalose enhanced the biocontrol efficacy of Hanseniaspora uvarum against grape berry rots caused by Aspergillus tubingensis and Penicillium commune

et al. 2018

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“…Biological control using antagonistic microorganism is also considered an ecofriendly alternative method to substitute or complement chemical treatments on grapes [123]. There are many reports that show the efficiency of saprophytic yeast to control ochratoxigenic Aspergillus spp.…”

Section: Control and Detoxification Methods To Reduce Ota Content In mentioning

confidence: 99%

“…Adsorption is a passive phenomenon, which supposes OTA link to yeast cell wall components, such as α-d-glucans and mannoproteins, and does not depend on cell viability [123]. Therefore, detoxification based on microbial adsorption might be a clear advantage because it can be performed by autoclaved yeast cells that cannot neither consume substrate components nor release secondary metabolites, which would lead to an alteration of organoleptic properties of the product [132].…”

Section: Control and Detoxification Methods To Reduce Ota Content In mentioning

confidence: 99%

Wine Contamination with Ochratoxins: A Review

et al. 2018

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Ochratoxin A (OTA) is the main mycotoxin occurring in wine. This review article is focused on the distribution of this toxin and its producing-fungi in grape berries, as well as on the fate of OTA during winemaking procedures. Due to its toxic properties, OTA levels in wine are regulated in different countries; therefore, it is necessary to apply control and detoxification methods that are also discussed in this revision.

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“…By now, many studies have focused on the detoxification of mycotoxins by physical, chemical and biological methods (Moriuchi, ; Péteri, Téren, Vágvölgyi, & Varga, ; Quintela, Carmen Villaran, Lopez De Armentia, & Elejalde, ; Var, Kabak, & Erginkaya, ; Zhang, Apaliya, Mahunu, Chen, & Li, ). Physical methods may result in secondary pollution and damage the quality of foods, such as environmental pollution by toxins from cleaning and peeling processes, the quality of wines damaged by adsorption treatment (Abrunhosa, Paterson, & Venâncio, ; Amézqueta, González‐Peñas, Murillo‐Arbizu, & de Cerain, ).…”

Section: Introductionmentioning

confidence: 99%

Protein and transcript profiling analysis of the response of Yarrowia lipolytica Y‐2 in the degradation of ochratoxin A

Zhang

Yang

Zheng

et al. 2019

Annals of Applied Biology

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The occurrence of ochratoxin A (OTA) has been reported in cereals, feeds and food.Biological control of OTA has been considered as a promising strategy. Our previous study has shown that Yarrowia lipolytica Y-2 could degrade OTA. In this study, proteome and transcriptome analysis were performed to investigate the possible mechanisms involved in OTA degradation by Y. lipolytica Y-2 and the responses of this antagonistic yeast to OTA. The results showed that many proteins and genes involved in removal of reactive O 2 species were up-regulated in Y. lipolytica Y-2 to respond to the oxidative stress caused by OTA. Also, some proteins and genes involved in the removal of generated toxicants under stress condition were up-regulated to improve tolerance of this antagonistic yeast to OTA stress. Furthermore, some genes encoding transport proteins and multidrug resistance proteins were up-regulated significantly to transport and expel OTA from cells and alleviate the toxicity to Y. lipolytica Y-2. Notably, the gene ECM14 (encoding putative metallocarboxypeptidase ECM14) directly involved in OTA degradation was up-regulated in Y. lipolytica Y-2 treated with this mycotoxin. To defend against OTA stress, some genes related to tricarboxylic acid cycle were induced by OTA to generate abundant energy for Y. lipolytica Y-2. Besides, the down-regulation of some genes involved in DNA replication and repair decreased the ability of Y. lipolytica Y-2 to repair DNA damage caused by OTA. These results may imply that OTA degradation by this antagonistic yeast was the synergetic effect of multifarious defence responses to OTA stress.

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Control of ochratoxin A-producing fungi in grape berry by microbial antagonists: A review

Cited by 55 publications

References 80 publications

Exogenous trehalose enhanced the biocontrol efficacy of Hanseniaspora uvarum against grape berry rots caused by Aspergillus tubingensis and Penicillium commune

Exogenous trehalose enhanced the biocontrol efficacy of Hanseniaspora uvarum against grape berry rots caused by Aspergillus tubingensis and Penicillium commune

Wine Contamination with Ochratoxins: A Review

Protein and transcript profiling analysis of the response of Yarrowia lipolytica Y‐2 in the degradation of ochratoxin A

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