Effect of Aspergillus carbonarius on ochratoxin a levels, volatile profile and antioxidant activity of the grapes and respective wines

Dachery, Bruna; Hernandes, Karolina Cardoso; Veras, Flávio Fonseca; Schmidt, Lucas; Augusti, Paula Rossini; Manfroi, Vítor; Zini, Cláudia Alcaraz; Welke, Juliane Elisa

doi:10.1016/j.foodres.2019.108687

Cited by 23 publications

(16 citation statements)

References 40 publications

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“…carbonarius ITAL293 was used in this study. This strain was confirmed to produce OTA by cultivating in Czapek Yeast Extract Agar (CYA; 30 g L −1 sucrose, 5 g L −1 yeast extract, 3 g L −1 NaNO 3 , 0.5 g L −1 KCl, 0.5 g L −1 MgSO 4 , 0.01 g L −1 FeSO 4 .7H 2 O, 1 g L −1 K 2 HPO 4 and 2 g L −1 agar) for 7 days at 25 °C, as reported in a previous study 20 . A spore suspension of 10 7 conidia per mL was prepared by adding 5 mL of sterile distilled water containing 0.05% (v/v) Tween 80 over the fungal colony.…”

Section: Methodssupporting

confidence: 75%

“…For HPLC analysis, the extract was dried under a nitrogen stream and reconstituted in 500 μL of acetonitrile: water: acetic acid (99:99:2, v/v/v). The samples were analyzed in triplicate using high‐performance liquid chromatography with fluorescence detection (HPLC‐FL) (Waters Corporation, Milford, USA), as reported in previous studies 20,21 …”

Section: Methodsmentioning

confidence: 99%

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Colonization of Aspergillus carbonarius and accumulation of ochratoxin A in Vitis vinifera, Vitis labrusca, and hybrid grapes – research on the most promising alternatives for organic viticulture

et al. 2020

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BACKGROUND Aspergillus carbonarius has been identified as one of the main fungi that produce ochratoxin A (OTA) in grapes. This nephrotoxic mycotoxin has been legislated against in several countries and is a major concern for viticulture. Knowledge of resistance to, or susceptibility to, colonization by A. carbonarius may be useful in selecting the most promising cultivars for organic agriculture and could help in preventing fungal contamination in vineyards. This study aimed to evaluate the colonization potential and the capacity to produce OTA by A. carbonarius in Vitis vinifera, V. labrusca, and hybrid grapes. The correlation between OTA levels and grape berry characteristics was also analyzed. RESULTS The OTA content was only strongly correlated with the thickness and hardness of the grape skins. The correlation between OTA levels and these parameters was negative (grapes with the least thickness and hardness had the highest OTA levels). Vitis vinifera grapes were more susceptible to A. carbonarius than V. labrusca and hybrid grapes at both 25 and 4 °C. Chardonnay (V. vinifera) grapes showed the highest levels of OTA, followed by Merlot, Cabernet Sauvignon, Tannat, and Moscato Branco. Italia grapes were the exceptions among V. vinifera cultivars, since they showed similar thickness, hardness, and fungal resistance as the V. labrusca and hybrid grapes. CONCLUSION The highest resistance to A. carbonarius was observed in the following grapes: hybrids (BRS Lorena and BRS Violeta), V. labrusca (Isabel and Bordo), and V. vinifera (Italia). These cultivars can be prioritized in the implementation of organic viticulture. © 2020 Society of Chemical Industry

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Section: Methodssupporting

confidence: 75%

Section: Methodsmentioning

confidence: 99%

Colonization of Aspergillus carbonarius and accumulation of ochratoxin A in Vitis vinifera, Vitis labrusca, and hybrid grapes – research on the most promising alternatives for organic viticulture

et al. 2020

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“…The levels of the ochratoxin A, in analyzed grape pomace samples, were approximately 0.07 µg/kg. This amount is not considered a threat to human health, since it is lower than 2 µg/kg, the limit given by the European Union [40,42].…”

Section: Compoundsmentioning

confidence: 96%

“…Those are mycotoxins, including ochratoxin A, which is classified as carcinogenic. Ochratoxin A on grape crops is mainly produced by Aspergillus carbonarius [39,40]. The production of this mycotoxin is influenced by climatic conditions, grape variety, crops damage, and other factors.…”

Section: Compoundsmentioning

confidence: 99%

Grape Pomace Valorization: A Systematic Review and Meta-Analysis

Antonić

Jančíková

Đorđević

et al. 2020

Foods

186

119

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This systematic review aimed to collect data and analyze the possible use of grape pomace, a winemaking industry byproduct, in the production of fortified foods. The English articles found in Web of Science, Scopus, and Google Scholar, from January 2006 until May 2020, were used for the conduction of overview tables and meta-analysis. The systematic review emphasized the two main issues concerning grape pomace application to other food products: (i) grape pomace contains high amounts of health promoting compounds; and (ii) the use of grape pomace is influencing the waste management. The grape pomace has been used in the fortification of plant origin food, meat, fish, and dairy products, mainly due to higher polyphenols and dietary fiber contents. The fortification was declared as successful in all studied food types. The change of color, caused by polyphenolic compounds, was mainly observed as an adverse effect of the fortification. Higher levels of fortification also caused notable undesirable changes in texture. The most valuable influence of the grape pomace addition according to included papers and meta-analysis is certainly a higher nutritional quality and oxidative stability of fortified products, reflected as higher polyphenol and total dietary fiber content.

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“…In this sense, wines from the Mediterranean area are prone to accumulate OTA because the mold development is favorable [13]. Moreover, Aspergillus infections have an impact on the chemical composition of grapes [14] and wines, increasing levels of acids and terpenes [15]. Among Penicillium species, Penicillium expansum is currently receiving a great deal of attention because of the detection of patulin and citrinin in grapes and wines [16].…”

Section: Introductionmentioning

confidence: 99%

Control of Penicillium glabrum by Indigenous Antagonistic Yeast from Vineyards

Cabañas

Hernández

Martínez

et al. 2020

Foods

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Biocontrol is one of the most promising alternatives to synthetic fungicides for food preservation. Botrytis cinerea, Alternaria alternata, and Aspergillus section Nigri are the most concerning pathogens for grape development. However, frequently, other species, such as Penicillium glabrum in this study, are predominant in spoiled bunches. In this work, 54 native yeasts from vineyards were screened by direct confrontation in potato dextrose agar plates as antagonists against P. glabrum. Isolates of Pichia terricola, Aureobasidium pullulans, and Zygoascus meyerae were selected for their antagonist activity in vitro, plus isolates of Pichia kudriavzevii, Hormonema viticola, and Hanseniaspora uvarum were used as negative controls. However, in vivo, confrontations in wounded grapes showed disagreement with direct confrontation in vitro. P. terricola, P. kudriavzevii, H. viticola, Z. meyerae, and H. uvarum significantly reduced the incidence of P. glabrum on grapes. Nevertheless, P. terricola, H. viticola, and H. uvarum themselves spoiled the wounded grapes. Inhibitions were associated with different mechanisms such as the production of volatile organic compounds (VOCs), lytic enzymes, biofilm formation, and competition for nutrients. The isolates of P. kudriavzevii L18 (a producer of antifungal VOCs which completely inhibited the incidence of P. glabrum) and Z. meyerae L29 (with pectinase, chitinase and β-glucanase activity and biofilm formation which reduced 70% of the incidence of P. glabrum) are proposed as suitable biocontrol agents against P. glabrum.

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Effect of Aspergillus carbonarius on ochratoxin a levels, volatile profile and antioxidant activity of the grapes and respective wines

Cited by 23 publications

References 40 publications

Colonization of Aspergillus carbonarius and accumulation of ochratoxin A in Vitis vinifera, Vitis labrusca, and hybrid grapes – research on the most promising alternatives for organic viticulture

Colonization of Aspergillus carbonarius and accumulation of ochratoxin A in Vitis vinifera, Vitis labrusca, and hybrid grapes – research on the most promising alternatives for organic viticulture

Grape Pomace Valorization: A Systematic Review and Meta-Analysis

Control of Penicillium glabrum by Indigenous Antagonistic Yeast from Vineyards

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