Microfungi and Mycotoxins of Grapes From Tokaj Wine Region

Felšöciová, Soňa; Rybárik, Ľubomír; Tančinová, Dana; Mašková, Zuzana; Kačániová, Miroslava

doi:10.15414/jmbfs.2015.4.special1.16-18

Cited by 7 publications

(4 citation statements)

References 6 publications

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“…Particularly, several cases of penitrems-associated poisonings were linked to the consumption of contaminated rice, beans, and tomatoes [ 47 ]. In addition, Pen A was found to be a contaminant of wine [ 48 ]. Rice, white beans, tomatoes as well as green and red grape were inoculated with P. crustosum and incubated for two weeks.…”

Section: Resultsmentioning

confidence: 99%

Influence of Environmental Factors on the Production of Penitrems A–F by Penicillium crustosum

Kalinina

Jagels

Cramer

et al. 2017

Toxins

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Filamentous fungi produce a multitude of secondary metabolites, some of them known as mycotoxins, which are toxic to vertebrates and other animal groups in low concentrations. Among them, penitrems, which belong to the group of indole-diterpene mycotoxins, are synthesized by Penicillium and Aspergillus genera and exhibit potent tremorgenic effects. This is the first complex study of the penitrems A–F production under the influence of different abiotic factors, e.g., media, incubation time, temperature, pH, light, water activity, and carbon and nitrogen source as well as oxidative and salt stress. For this purpose, penitrems A–F were isolated from Penicillium crustosum cultures and used as analytical standards. Among the carbon sources, glucose supplemented to the media at the concentration of 50 g/L, showed the strongest inducing effect on the biosynthesis of penitrems. Among nitrogen sources, glutamate was found to be the most favorable supplement, significantly increasing production of these secondary metabolites. CuSO4-promoted oxidative stress was also shown to remarkably stimulate biosynthesis of all penitrems. In contrast, the salt stress, caused by the elevated concentrations of NaCl, showed an inhibitory effect on the penitrem biosynthesis. Finally, cheese model medium elicited exceptionally high production of all members of the penitrems family. Obtained results give insides into the biosynthesis of toxicologically relevant penitrems A–F under different environmental factors and can be utilized to prevent food contamination.

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Section: Resultsmentioning

confidence: 99%

Influence of Environmental Factors on the Production of Penitrems A–F by Penicillium crustosum

Kalinina

Jagels

Cramer

et al. 2017

Toxins

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“…In general, the color of fungi or the spores is not directly related to toxin production. Fungal species can vary widely in color, and while some toxigenic fungi may have characteristic colors, it is not a reliable indicator of toxin production [22,23]. The ability of a fungus to produce toxins depends on various factors such as species, environmental conditions, and genetic makeup.…”

Section: Discussionmentioning

confidence: 99%

Addressing the Concern of Orange-Yellow Fungus Growth on Palm Kernel Cake: Safeguarding Dairy Cattle Diets for Mycotoxin-Producing Fungi

Bastidas-Caldes,

Vasco-Julio,

Huilca-Ibarra

et al. 2024

Microorganisms

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Palm kernel cake (PKC), a byproduct of palm oil extraction, serves an important role in Ecuador’s animal feed industry. The emergence of yellow-orange fungal growth in PKC on some cattle farms in Ecuador sparked concerns within the cattle industry regarding a potential mycotoxin-producing fungus on this substrate. Due to the limited availability of analytical chemistry techniques in Ecuador for mycotoxin detection, we chose to isolate and identify the fungus to determine its association with mycotoxin-producing genera. Through molecular identification via ITS region sequencing, we identified the yellow-orange fungus as the yeast Candida ethanolica. Furthermore, we isolated two other fungi—the yeast Pichia kudriavzevii, and the fungus Geotrichum candidum. Molecular identification confirmed that all three species are not classified as mycotoxin-producing fungi but in contrast, the literature indicates that all three have demonstrated antifungal activity against Aspergillus and Penicillium species, genera associated with mycotoxin production. This suggests their potential use in biocontrol to counter the colonization of harmful fungi. We discuss preventive measures against the fungal invasion of PKC and emphasize the importance of promptly identifying fungi on this substrate. Rapid recognition of mycotoxin-producing and pathogenic genera holds the promise of mitigating cattle intoxication and the dissemination of mycotoxins throughout the food chain.

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“…However, the distortion of the berries surface by one fungus can favor the berries colonization by others-e.g., pathogenic black Aspergilli. The presence of Aspergillus and Penicillium fungi as potential producers of mycotoxins on botrytized berries in the Tokaj wine region has already been confirmed [12,13]. In addition, Gil-Sena et al reported the more frequent OTA contamination of sweet wines [14].…”

Section: Introductionmentioning

confidence: 90%

Determination of Ochratoxin A and Ochratoxin B in Archived Tokaj Wines (Vintage 1959–2017) Using On-Line Solid Phase Extraction Coupled to Liquid Chromatography

Kholová

Lhotská

Uhrová

et al. 2020

Toxins

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According to the EU legislation, ochratoxin A contamination is controlled in wines. Tokaj wine is a special type of sweet wine produced from botrytized grapes infected by “noble rot” Botrytis cinerea. Although a high contamination was reported in sweet wines and noble rot grapes could be susceptible to coinfection with other fungi, including ochratoxigenic species, no screening of Tokaj wines for mycotoxin contamination has been carried out so far. Therefore, we developed an analytical method for the determination of ochratoxin A (OTA) and ochratoxin B (OTB) involving online SPE coupled to HPLC-FD using column switching to achieve the fast and sensitive control of mycotoxin contamination. The method was validated with recoveries ranging from 91.6% to 99.1% with an RSD less than 2%. The limits of quantification were 0.1 and 0.2 µg L−1 for OTA and OTB, respectively. The total analysis time of the online SPE-HPLC-FD method was a mere 6 min. This high throughput enables routine analysis. Finally, we carried out an extensive investigation of the ochratoxin contamination in 59 Slovak Tokaj wines of 1959–2017 vintage. Only a few positives were detected. The OTA content in most of the checked wines did not exceed the EU maximum tolerable limit of 2 µg L−1, indicating a good quality of winegrowing and storing.

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Microfungi and Mycotoxins of Grapes From Tokaj Wine Region

Cited by 7 publications

References 6 publications

Influence of Environmental Factors on the Production of Penitrems A–F by Penicillium crustosum

Influence of Environmental Factors on the Production of Penitrems A–F by Penicillium crustosum

Addressing the Concern of Orange-Yellow Fungus Growth on Palm Kernel Cake: Safeguarding Dairy Cattle Diets for Mycotoxin-Producing Fungi

Determination of Ochratoxin A and Ochratoxin B in Archived Tokaj Wines (Vintage 1959–2017) Using On-Line Solid Phase Extraction Coupled to Liquid Chromatography

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