Occurrence of ochratoxin A in grapes, juices and wines and risk assessment related to this mycotoxin exposure

Dachery, Bruna; Manfroi, Vítor; Berleze, Kally Janaína; Welke, Juliane Elisa

doi:10.1590/0103-8478cr20141711

Cited by 17 publications

(11 citation statements)

References 45 publications

(47 reference statements)

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“…It has been shown that 7% of Aspergillus niger isolates from herbal teas are able to produce OTA . Aspergillus niger and A. carbonarius should be highlighted both for their high incidence and for their great capacity to produce OTA …”

Section: Introductionmentioning

confidence: 99%

Transfer of ochratoxin A from raw black tea to tea infusions prepared according to the Turkish tradition

et al. 2017

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Section: Introductionmentioning

confidence: 99%

Transfer of ochratoxin A from raw black tea to tea infusions prepared according to the Turkish tradition

et al. 2017

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“…The predominant OTA producing fungi in grapes are from the genus Aspergillus (Dachery, Manfroi, Berleze, & Welke, 2016;Leong, Hocking, & Scott, 2006a;Leong, Hocking, & Scott, 2006b;Rousseaux, Diguta, Radoï-Matei, Alexandre, & Guilloux-Bénatier, 2014) (Table 1) and particularly A. carbonarius and A. niger (Frisvad et al, 2007). Samson et al (2014) demonstrated that A. tubingensis and A. niger/ welwitschiae clades each contain strains of high similarity, but the clades are well separated from each other as determined by the calmodulin sequences.…”

Section: Ochratoxin a And Producing Fungi From Grapesmentioning

confidence: 99%

Predominant mycotoxins, mycotoxigenic fungi and climate change related to wine

Paterson

Venâncio

Lima

et al. 2018

Food Research International

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Wine is a significant contributor to the economies of many countries. However, the commodity can become contaminated with mycotoxins produced by certain fungi. Most information on mycotoxins in wine is from Spain, Italy and France. Grapes can be infected by mycotoxigenic fungi, of which Aspergillus carbonarius producing ochratoxin A (OTA) is of highest concern. Climate is the most important factor in determining contamination once the fungi are established, with high temperatures being a major factor for OTA contamination: OTA in wine is at higher concentrations in warmer southern Europe than northern. Contamination by fumonisins is a particular concern, related to Aspergillus niger producing these compounds and the fungus being isolated frequently from grapes. Aflatoxins can be present in wine, but patulin is seldom detected. Alternaria mycotoxins (e.g. alternariol) have been frequently observed. There are indications that T-2 toxin may be common. Also, the combined effects of mycotoxins in wine require consideration. No other mycotoxins are currently of concern. Accurate fungal identifications and mycotoxin detection from the fungi are important and a consideration of practical methods are required. There is a diversity of wines that can be contaminated (e.g. red, white, sweet, dry and fortified). The occurrence of OTA is higher in red and sweet than white wines. Steps to control mycotoxins in wine involve good agriculture practices. The effect of climate change on vines and mycotoxins in wine needs urgent consideration by well-constructed modelling studies and expert interpretation of existing data. Reliable models of the effect of climate change on vines is a priority: the health of vines affects mycotoxin contamination. A modelling study of OTA in grapes at higher temperatures over 100years is required. Progress has been made in reducing OTA in wine. The other mycotoxins require consideration and the effects of climate change will become crucial.

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“…OTA is a mycotoxin produced mainly by fungi of the genera Aspergillus and Penicillium under particular environmental conditions. Recent studies have demonstrated that OTA is frequently present in a series of beverages, particularly green coffee [21][22][23], beer [24,25] and wine [26][27][28][29]. This mycotoxin is nephrotoxic, hepatotoxic, genotoxic, teratogenic and immunotoxic to animals and its carcinogenicity in rats and male mice is well-established [30,31].…”

Section: Biosensors For the Detection Of Ochratoxin A In Wine Beer Amentioning

confidence: 99%

Biosensor-Based Approaches for Detecting Ochratoxin A and 2,4,6-Trichloroanisole in Beverages

Mavrikou

Kintzios

2018

Beverages

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Mycotoxins and haloanisoles are secondary metabolites produced under special conditions of temperature and humidity by fungi colonizing a variety of commodities from preharvest up to consumer use. Ochratoxin A and 2,4,6-trichloanisole are produced mainly by species of the genus Aspergillus and Penicillium. Ochratoxin A exhibits nephrotic effects and can, potentially, be associated with human carcinogenesis, whereas 2,4,6-trichloanisole is primarily responsible for cork taint in wines. This review provides an overview of recent advances in biosensor technology for the determination of the aforementioned compounds in wine, beer and other beverages, as well as cork stoppers, which help in establishing and carrying out proper product quality-management strategies. Such a detailed investigation of biosensor-based detection methods of these toxic compounds in beverages could lead to the provision of safe-to-consume products, and allow the prioritization of future research efforts.

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Occurrence of ochratoxin A in grapes, juices and wines and risk assessment related to this mycotoxin exposure

Abstract: Ochratoxin A (OTA) is a mycotoxin with nephrotoxic, genotoxic, teratogenic and carcinogenic properties. The presence of this toxin in wines and juices occurs due to the development of toxigenic fungi in grapes.

Cited by 17 publications

References 45 publications

Transfer of ochratoxin A from raw black tea to tea infusions prepared according to the Turkish tradition

Transfer of ochratoxin A from raw black tea to tea infusions prepared according to the Turkish tradition

Predominant mycotoxins, mycotoxigenic fungi and climate change related to wine

Biosensor-Based Approaches for Detecting Ochratoxin A and 2,4,6-Trichloroanisole in Beverages

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