Natural occurrence of tenuazonic acid and Phoma sorghina in Brazilian sorghum grains at different maturity stages

Oliveira, Rodrigo Cardoso de; Gonçalves, Sarah Santos; Oliveira, Maurício Schneider; Dilkin, Paulo; Mallmann, Carlos Augusto; Freitas, Rogério Soares de; Bianchi, Priscilla; Corrêa, Benedito

doi:10.1016/j.foodchem.2017.03.079

Cited by 28 publications

(25 citation statements)

References 30 publications

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“…Phoma sorghina has been reported as a common fungal contaminant in sorghum grain production [ 45 , 46 , 47 ]. Sorghum is a cereal grain, which is ranked as one of the top five most important and consumed cereal crops in the world [ 19 , 48 ]. Oliveira et al surveyed 100 samples of sorghum grains in Brazil to assess the production of tenuazonic acid (a mycotoxin) of Phoma sorghina strains during sorghum development [ 19 ].…”

Section: Ecological Distributionmentioning

confidence: 99%

“…Sorghum is a cereal grain, which is ranked as one of the top five most important and consumed cereal crops in the world [ 19 , 48 ]. Oliveira et al surveyed 100 samples of sorghum grains in Brazil to assess the production of tenuazonic acid (a mycotoxin) of Phoma sorghina strains during sorghum development [ 19 ]. The maturity of sorghum consists of four stages, and Phoma spp.…”

Section: Ecological Distributionmentioning

confidence: 99%

“…Phoma spp. have been known to contaminate seeds, nuts, soybeans, potatoes, bananas, sorghum, maize, kiwi berries, lemons, tomatoes, eggplants, and pomegranates [ 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 , 22 , 23 , 24 , 25 , 26 ]. Phoma spp.…”

Section: Introductionmentioning

confidence: 99%

“…Phoma sorghina produces tenuazonic acid, a mycotoxin which has been reported to cause acute toxic effects in animals, such as precancerous changes in esophageal mucosa in mice who were fed tenuazonic acid over the course of 10 months [ 31 ]. Oliveira et al reports that production of tenuazonic acid secondary to ingestion of Phoma sorghina infected grains may correlate with a hemorrhagic disorder in humans known as onyalai in Brazil [ 19 ]. Given that Phoma spp.…”

Section: Introductionmentioning

confidence: 99%

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Phoma Infections: Classification, Potential Food Sources, and Their Clinical Impact

2018

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Phoma species are phytopathogens that are widely distributed in the environment, most commonly found in aquatic systems and soil. Phoma spp. have the potential to be pathogenic in plants, animals and humans; the latter is a rare occurrence. However, as our immunocompromised population increases, so do the reports of these infections. Medical advances have allowed for the increase in solid organ transplantation; chemotherapies to treat malignancies; and the use of other immunosuppressive agents, which have resulted in a greater population at risk when exposed to diverse fungi including Phoma spp. These fungi have been isolated from water sources, food, and crops; thus acting as opportunistic pathogens when the right host is exposed. Phoma spp. contaminates common food sources such as potatoes and maize, a common species isolated being Phoma sorghina. Though there is potential for causing infection via consumption of contaminated foods, there is insufficient data detailing what levels of organism can lead to an infection, and a regulated process for detecting the organism. The spectrum of disease is wide, depending on the host, ranging from cutaneous infections to invasive diseases. Mortality, however, remains low.

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Section: Ecological Distributionmentioning

confidence: 99%

Section: Ecological Distributionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Phoma Infections: Classification, Potential Food Sources, and Their Clinical Impact

2018

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“…Long-time exposure can cause chronic poisoning and lead to circulatory failure and even death. TeA has been found to exist widely in cereals, vegetables, fruit, seeds and processed products, such as beverages and spices Hoevelmann, Hickert, Cramer, & Humpf, 2016;Lopez et al, 2016;Oliveira et al, 2017). In order to ensure elimination of this food safety hazard, it is necessary to develop a rapid and accurate method for detection of TeA in foods.…”

Section: Introductionmentioning

confidence: 99%

Rapid detection of tenuazonic acid in cereal and fruit juice using a lateral-flow immunochromatographic assay strip

Kong

Liu

Song

et al. 2017

Food and Agricultural Immunology

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A lateral-flow immunochromatographic assay (ICA) strip was developed for determination of tenuazonic acid (TeA) using both semi-quantitative and quantitative methods. The ICA strip was based on produced anti-TeA monoclonal antibody, and could be used for TeA analysis in cereal and fruit juice, with visual limits of detection of 1600 ng/g and 400 ng/mL, and cut-off values of 6400 ng/g and 3200 ng/mL, respectively. The calculated limits of detection values were 126.4 ng/g and 65.3 ng/mL for wheat and apple juice samples, respectively. The recovery rates ranged from 90% to 129%. In summary, the developed strip was effective for TeA detection and would be suitable for on-site detection and rapid screening of samples. ARTICLE HISTORY

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Diseases of Fruits, Tubers, and Seeds Caused by Phoma sensu lato Species Complex

Ávila-Quezada

Rai

2021

Phoma: Diversity, Taxonomy, Bioactivities, and Nanotechnology

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Natural occurrence of tenuazonic acid and Phoma sorghina in Brazilian sorghum grains at different maturity stages

Cited by 28 publications

References 30 publications

Phoma Infections: Classification, Potential Food Sources, and Their Clinical Impact

Phoma Infections: Classification, Potential Food Sources, and Their Clinical Impact

Rapid detection of tenuazonic acid in cereal and fruit juice using a lateral-flow immunochromatographic assay strip

Diseases of Fruits, Tubers, and Seeds Caused by Phoma sensu lato Species Complex

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