Investigation of patulin and citrinin in grape must and wine from grapes naturally contaminated by strains of Penicillium expansum

Ostrý, Vladimír; Malíř, František; Čumová, Martina; Kyrova, V.; Toman, Jakub; Grosse, Yann; Pospíchalová, Markéta; Ruprich, Jiří

doi:10.1016/j.fct.2018.06.022

Cited by 41 publications

(18 citation statements)

References 49 publications

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“…Regarding fresh table grapes intended for direct consumption, several review articles can be found in relation to mycotoxigenic fungi and mycotoxin contamination [37,38]. Available are research studies concerning PAT [39,40], aflatoxins B 1-2 (AFBs) [41,42], FBs [43,44], CIT [39,45], Alternaria toxins [46], and OTA [43,47,48], with the latter encountering the majority of mycotoxin research works on grapes.…”

Section: Mycotoxins In the Grape Food Chainmentioning

confidence: 99%

“…The studies focused on the incidence of OTA in juices being incipient in relation to research on the occurrence of this mycotoxin in wine and grapes, although there are several other works that can be found in the literature [62,63]. To the same extent, works referring to PAT and representative fungal producers for juice, musts, or pomace from grapes also appear [39,64,65]. Some research has been presented regarding CIT [39,66], but existing works on the presence of other mycotoxins such as Alternaria toxins, AFBs, and FBs are scarce [67,68].…”

Section: Mycotoxins In the Grape Food Chainmentioning

confidence: 99%

“…To the same extent, works referring to PAT and representative fungal producers for juice, musts, or pomace from grapes also appear [39,64,65]. Some research has been presented regarding CIT [39,66], but existing works on the presence of other mycotoxins such as Alternaria toxins, AFBs, and FBs are scarce [67,68].…”

Section: Mycotoxins In the Grape Food Chainmentioning

confidence: 99%

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Recent Advances in Mycotoxin Analysis and Detection of Mycotoxigenic Fungi in Grapes and Derived Products

Kizis

Vichou

Natskoulis³

2021

Sustainability

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Mycotoxins are secondary metabolites of filamentous fungi that can cause toxic effects in human and animal health. Most of the filamentous fungi that produce these mycotoxins belong to four genera, namely, Aspergillus, Penicillium, Fusarium, and Alternaria. Mycotoxigenic fungi, along with mycotoxins, create a constant and serious economic threat for agriculture in many terms, counting product losses due to crop contamination and food spoilage, as well malnutrition when considering nutritional quality degradation. Given the importance of robust and precise diagnostics of mycotoxins and the related producing fungi in the grape food chain, one of the most important agricultural sectors worldwide, the present review initially delivers a comprehensive presentation of mycotoxin reports on grape and derived products, including a wide range of commodities such as fresh grapes, raisins, wine, juices, and other processed products. Next, based on worldwide regulations’ requirements for mycotoxins, and referring to the relative literature, this work presents methodological approaches for mycotoxin determination, and stresses major methods for the detection of fungal species responsible for mycotoxin production. The principle of function and basic technical background on the available analytical and molecular biology techniques developed—including chromatography, mass spectrometry, immunochemical-based assays, biosensors, and molecular assays—is briefly given, and references for their application to grape and derived product testing are highlighted.

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Section: Mycotoxins In the Grape Food Chainmentioning

confidence: 99%

Section: Mycotoxins In the Grape Food Chainmentioning

confidence: 99%

See 1 more Smart Citation

Recent Advances in Mycotoxin Analysis and Detection of Mycotoxigenic Fungi in Grapes and Derived Products

Kizis

Vichou

Natskoulis³

2021

Sustainability

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“…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]. In addition, it is implicated, alone or combined with B. cinerea, in the production of earthy "off" aromas in wine by the production of geosmin [10].…”

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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“…Citrinin (CIT), first isolated in 1931, is a hepato-nephrotoxic secondary metabolite synthesized from Aspergillus and Penicillium [1,2] and has been used as an experimental antibiotic in medical clinics [3]. However, research has shown that CIT commonly occurs in stored foods such as grains [4], fruits [5,6], and animal feeds [7,8], and CIT is also a secondary metabolite synthesized from Monascus . The production of commercially viable metabolites by Monascus species has been shown in many studies [9].…”

Section: Introductionmentioning

confidence: 99%

Carboxyl-Functionalized, Europium Nanoparticle-Based Fluorescent Immunochromatographic Assay for Sensitive Detection of Citrinin in Monascus Fermented Food

Chen

et al. 2019

Toxins

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A fluorescent immunochromatographic test strip (FICTS) based on the use of europium nanoparticles (EuNPs) was developed and applied to detect citrinin (CIT) in Monascus fermented food. The sensitivity of the immunoassay to detect CIT was greatly improved by the use of a specific monoclonal antibody to attach EuNPs to form a probe. Under optimum conditions, the visual detection limit was 2.5 ng/mL, and the detection limit of the instrument was 0.05 ng/mL. According to the results, the IC50 was 0.4 ng/mL. Matrix interference from various Monascus fermented foods was investigated in food sample detection. The immunosensor also demonstrated high recoveries (86.8–113.0%) and low relative standard deviations (RSDs) (1.8–15.3%) when testing spiked Monascus fermented food. The detection results of this method showed a good correlation (R2 > 0.98) with high-performance liquid chromatography (HPLC). The results showed that the FICTS method could be used as a rapid, sensitive method to detect CIT in Monascus fermented food.

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Investigation of patulin and citrinin in grape must and wine from grapes naturally contaminated by strains of Penicillium expansum

Cited by 41 publications

References 49 publications

Recent Advances in Mycotoxin Analysis and Detection of Mycotoxigenic Fungi in Grapes and Derived Products

Recent Advances in Mycotoxin Analysis and Detection of Mycotoxigenic Fungi in Grapes and Derived Products

Control of Penicillium glabrum by Indigenous Antagonistic Yeast from Vineyards

Carboxyl-Functionalized, Europium Nanoparticle-Based Fluorescent Immunochromatographic Assay for Sensitive Detection of Citrinin in Monascus Fermented Food

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