Occurrence of Stachybotrys chartarum chemotype S in dried culinary herbs

Biermaier, Barbara; Gottschalk, Christoph; Schwaiger, Karin; Gareis, M.

doi:10.1007/s12550-014-0213-3

Cited by 16 publications

(14 citation statements)

References 36 publications

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“…Stachybotrys (S.) spp. were detected on dead plant materials (e.g., herbs, straw, and hay) and other cellulosic substrates (Biermaier et al 2015;El-Kady and Moubasher 1982). Due to its high cellulolytic potential, Stachybotrys spp.…”

Section: Introductionmentioning

confidence: 99%

Truncated satratoxin gene clusters in selected isolates of the atranone chemotype of Stachybotrys chartarum (Ehrenb.) S. Hughes

et al. 2019

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The fungus Stachybotrys (S.) chartarum was isolated from culinary herbs, damp building materials, and improperly stored animal forage. Two distinct chemotypes of the fungus were described that produced either high-cytotoxic macrocyclic trichothecenes (S type) or low-cytotoxic atranones (A type). Recently, two distinct gene clusters were described that were found to be necessary for the biosynthesis of either macrocyclic trichothecenes (21 SAT (Satratoxin) genes) or atranones (14 ATR (Atranone) genes). In the current study, PCR primers were designed to detect SAT and ATR genes in 19 S. chartarum chemotype S and eight S. chartarum chemotype A strains. Our analysis revealed the existence of three different genotypes: satratoxin-producing strains that harbored all SAT genes but lacked the ATR gene cluster (genotype S), non-satratoxin-producing strains that possessed the ATR genes but lacked SAT genes (genotype A), and a hitherto undescribed hybrid genotype among non-satratoxin-producing strains that harbored all ATR genes and an incomplete set of SAT genes (genotype H). In order to improve the discrimination of genotypes, a triplex PCR assay was developed and applied for the analysis of S. chartarum and S. chlorohalonata cultures. The results show that genes for macrocyclic trichothecenes and atranones are not mutually exclusive in S. chartarum. Correlation of the new genotype-based concept with mycotoxin production data shows also that macrocyclic trichothecenes are exclusively produced by S. chartarum genotype S strains.

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Section: Introductionmentioning

confidence: 99%

Truncated satratoxin gene clusters in selected isolates of the atranone chemotype of Stachybotrys chartarum (Ehrenb.) S. Hughes

et al. 2019

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“…and two reference strains (IBT40293; ATCC34916)(available at ATCC (American Type Culture Collection), IBT Culture Collection of Fungi, Denmark and Culture Collection of the Chair of Food Safety, Faculty of Veterinary Medicine, Ludwig-Maximilians-University Munich). SB01a was isolated from oregano [ 3 ], S16St. from straw, IBT40293 from building materials [ 32 ] and ATCC34916 from oats.…”

Section: Methodsmentioning

confidence: 99%

“…Stachybotrys (S.) chartarum is the most frequently isolated species of the genus Stachybotrys [ 1 , 2 ] and had been isolated from dead plant materials (e.g., herbs, straw, and hay) and other cellulosic, and water damaged substrates (e.g., wallpaper, plasterboard, or wooden lining) [ 3 , 4 , 5 , 6 ]. The species S. chartarum can be further subdivided into three genotypes, the highly cytotoxic genotype S that produces macrocyclic trichothecenes (MCT), the low cytotoxic genotype A that produces atranone and the recently described genotype H that produces phenylspirodrimanes, but no macrocyclic trichothecenes [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

Toxin Production by Stachybotrys chartarum Genotype S on Different Culture Media

Ulrich

Schäfer²

2020

JoF

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Stachybotrys (S.) chartarum had been linked to severe health problems in humans and animals, which occur after exposure to the toxic secondary metabolites of this mold. S. chartarum had been isolated from different environmental sources, ranging from culinary herbs and improperly stored fodder to damp building materials. To access the pathogenic potential of isolates, it is essential to analyze them under defined conditions that allow for the production of their toxic metabolites. All Stachybotrys species are assumed to produce the immunosuppressive phenylspirodrimanes, but the highly cytotoxic macrocyclic trichothecenes are exclusively generated by the genotype S of S. chartarum. In this study, we have analyzed four genotype S strains initially isolated from three different habitats. We grew them on five commonly used media (malt-extract-agar, glucose-yeast-peptone-agar, potato-dextrose-agar, cellulose-agar, Sabouraud-dextrose-agar) to identify conditions that promote mycotoxin production. Using LC-MS/MS, we have quantified stachybotrylactam and all S-type specific macrocyclic trichothecenes (satratoxin G, H, F, roridin E, L-2, verrucarin J). All five media supported a comparable fungal growth and sporulation at 25 °C in the dark. The highest concentrations of macrocyclic trichothecenes were detected on potato-dextrose-agar or cellulose-agar. Malt-extract-agar let to an intermediate and glucose-yeast-peptone-agar and Sabouraud-dextrose-agar to a poor mycotoxin production. These data demonstrate that the mycotoxin production clearly depends on the composition of the respective medium. Our findings provide a starting point for further studies in order to identify individual components that either support or repress the production of mycotoxins in S. chartarum.

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“…Most research on mycotoxins focused on regulated mycotoxins. The recent unexpected discovery of the fungus Stachybotrys chartarum in culinary herbs (Biermaier et al 2015 ) showed that the scope has to be broadened: S. chartarum , so far known mainly from water-damaged walls, produces macrocyclic trichothecenes of higher acute toxicity than any regulated mycotoxin. Highly toxic metabolites of the fungus Stenocarpella maydis recently discovered in maize grains provide another example of toxicologically relevant non-regulated mycotoxins in food (Rogers et al 2014 ).…”

Section: Implications and Outlookmentioning

confidence: 99%

Impact of food processing and detoxification treatments on mycotoxin contamination

et al. 2016

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Mycotoxins are fungal metabolites commonly occurring in food, which pose a health risk to the consumer. Maximum levels for major mycotoxins allowed in food have been established worldwide. Good agricultural practices, plant disease management, and adequate storage conditions limit mycotoxin levels in the food chain yet do not eliminate mycotoxins completely. Food processing can further reduce mycotoxin levels by physical removal and decontamination by chemical or enzymatic transformation of mycotoxins into less toxic products. Physical removal of mycotoxins is very efficient: manual sorting of grains, nuts, and fruits by farmers as well as automatic sorting by the industry significantly lowers the mean mycotoxin content. Further processing such as milling, steeping, and extrusion can also reduce mycotoxin content. Mycotoxins can be detoxified chemically by reacting with food components and technical aids; these reactions are facilitated by high temperature and alkaline or acidic conditions. Detoxification of mycotoxins can also be achieved enzymatically. Some enzymes able to transform mycotoxins naturally occur in food commodities or are produced during fermentation but more efficient detoxification can be achieved by deliberate introduction of purified enzymes. We recommend integrating evaluation of processing technologies for their impact on mycotoxins into risk management. Processing steps proven to mitigate mycotoxin contamination should be used whenever necessary. Development of detoxification technologies for high-risk commodities should be a priority for research. While physical techniques currently offer the most efficient post-harvest reduction of mycotoxin content in food, biotechnology possesses the largest potential for future developments.

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Occurrence of Stachybotrys chartarum chemotype S in dried culinary herbs

Cited by 16 publications

References 36 publications

Truncated satratoxin gene clusters in selected isolates of the atranone chemotype of Stachybotrys chartarum (Ehrenb.) S. Hughes

Truncated satratoxin gene clusters in selected isolates of the atranone chemotype of Stachybotrys chartarum (Ehrenb.) S. Hughes

Toxin Production by Stachybotrys chartarum Genotype S on Different Culture Media

Impact of food processing and detoxification treatments on mycotoxin contamination

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