Ochratoxin A and Aspergillus section Nigri in peanut seeds at different months of storage in Córdoba, Argentina

Magnoli, Carina Elizabeth; Astoreca, Andrea; Ponsone, M.L.; Fernández-Juri, María Guillermina; Barberis, Carla Lorena; Dalcero, Ana María

doi:10.1016/j.ijfoodmicro.2007.07.056

Cited by 59 publications

(54 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Ochratoxin A has been detected worldwide in a wide range of food products, including cereals [3], poultry feeds [4], feedstuffs [5], green coffee beans [6], cocoa beans [7], wine grapes [8], dried vine fruits [9], peanuts [10] and beer [11].…”

Section: Introductionmentioning

confidence: 99%

Ochratoxin A Toxic Effect on Rat Kidneys and the Potential Protective Effect of Ginseng: Histopathologic, Histochemical, and Image Analysis Morphometric Studies

Morsy¹,

Din²,

Farrag

et al. 2012

Macedonian Journal of Medical Sciences

View full text Add to dashboard Cite

show abstract

Section: Introductionmentioning

confidence: 99%

Ochratoxin A Toxic Effect on Rat Kidneys and the Potential Protective Effect of Ginseng: Histopathologic, Histochemical, and Image Analysis Morphometric Studies

Morsy¹,

Din²,

Farrag

et al. 2012

Macedonian Journal of Medical Sciences

View full text Add to dashboard Cite

show abstract

“…The economic impact of this mycotoxin is significant due to the fact that it is found as a contaminant in a wide variety of food commodities. In particular, Penicillium verrucosum is mainly responsible for OTA contamination of cereal-based products, Penicillium nordicum is responsible for contamination of some dry-cured foods, Aspergillus ochraceus, Aspergillus carbonarius, Aspergillus westerdijkiae, and Aspergillus steynii are responsible for contamination of coffee, cocoa, spices, and dried fruits, while contamination of grapes, grape juice, dried vine fruits, must, and wine is due mainly to A. carbonarius and, to a lesser extent, to Aspergillus niger "aggregate" species (21,35,36,44,48,52). Ochratoxin A contamination of grapes constitutes a serious health and economic problem not only in southern European countries, but also in other areas of the world with Mediterranean-type climates (7,9,38,44).…”

mentioning

confidence: 99%

New Insight into the Ochratoxin A Biosynthetic Pathway through Deletion of a Nonribosomal Peptide Synthetase Gene in Aspergillus carbonarius

Gallo

Bruno

Solfrizzo

et al. 2012

Appl Environ Microbiol

102

View full text Add to dashboard Cite

bOchratoxin A (OTA), a mycotoxin produced by Aspergillus and Penicillium species, is composed of a dihydroisocoumarin ring linked to phenylalanine, and its biosynthetic pathway has not yet been completely elucidated. Most of the knowledge regarding the genetic and enzymatic aspects of OTA biosynthesis has been elucidated in Penicillium species. In Aspergillus species, only pks genes involved in the initial steps of the pathway have been partially characterized. In our study, the inactivation of a gene encoding a nonribosomal peptide synthetase (NRPS) in OTA-producing A. carbonarius ITEM 5010 has eliminated the ability of this fungus to produce OTA. This is the first report on the involvement of an nrps gene product in OTA biosynthetic pathway in an Aspergillus species. The absence of OTA and ochratoxin ␣, the isocoumaric derivative of OTA, and the concomitant increase of ochratoxin ␤, the dechloro analog of ochratoxin ␣, were observed in the liquid culture of transformed strain. The data provide the first evidence that the enzymatic step adding phenylalanine to polyketide dihydroisocoumarin precedes the chlorination step to form OTA in A. carbonarius and that ochratoxin ␣ is a product of hydrolysis of OTA, giving an interesting new insight into the biosynthetic pathway of the toxin.

show abstract

“…awamori, followed by A. carbonarius and A. japonicus. In another study, Magnoli et al (2007a) analyzed storage peanuts samples but during a 3-month period. Within the section Nigri, the same species were isolated.…”

Section: Other Substratesmentioning

confidence: 99%

“…The presence of OTA has been reported in a wide range of foods and beverages, in body fluids, and in kidneys of animals and humans (EFSA 2006). Natural occurrence of OTA in Latin America has been observed in coffee, wines, beers, grapes, dried grapes, species, cereals, and derivates destined for humans and animals (Iamanaka et al 2005;Taniwaki 2006;Chulze et al 2006;Magnoli et al 2006aMagnoli et al , 2007aKawashima et al 2007;Rosa et al 2009;Shundo et al 2009;Ponsone et al 2010;Vega et al 2012;Vanesa and Ana 2013). The maximum limits for OTA are regulated in many countries but not in Latin America countries.…”

Section: Introductionmentioning

confidence: 99%

Aspergillus and Ochratoxin A in Latin America

Chiotta

Ponsone

Combina

et al. 2016

Microbes in Food and Health

View full text Add to dashboard Cite

Species within Aspergillus section Nigri and section Circundati are important sources of ochratoxin A (OTA) contamination in several foods and beverages such as cereals, grapes, spices, peanut, cocoa, wine, beer, and coffee worldwide. Few surveys showed the epidemiology, ecology, and distribution of black aspergilli occurring in crops from different Latin American regions. Within section Nigri, Aspergillus niger aggregate species are commonly the most prevalent, followed by A. carbonarius and Aspergillus uniseriate. Aspergillus ochraceus is the most important ochratoxigenic species included in the section Circundati. These species differ in their OTA-producing ability, since the percentage OTA-producer strains and the levels produced are variable. The OTA levels detected in grains and fruits also were variable, and it was shown that their damage affected the incidence of ochratoxigenic species and OTA contamination. Temperature and water activity were also key factors determining the Aspergillus section Nigri colonization and OTA accumulation in different commodities. The knowledge of the factors affecting preharvest and post-harvest contamination of foods by black aspergilla and OTA production is essential to improve the quality and safety of foods. Different strategies can be used to reduce the impact of Aspergillus and OTA accumulation. Alternative strategies to the chemical control can be biocontrol or the use of natural substances such as antioxidants and essential oils. The data presented in this review provide relevant information for using appropriate management strategies to reduce or prevent the development of ochratoxigenic species and OTA accumulation on different commodities relevant for Latin America.

show abstract

Ochratoxin A and Aspergillus section Nigri in peanut seeds at different months of storage in Córdoba, Argentina

Cited by 59 publications

References 26 publications

Ochratoxin A Toxic Effect on Rat Kidneys and the Potential Protective Effect of Ginseng: Histopathologic, Histochemical, and Image Analysis Morphometric Studies

Ochratoxin A Toxic Effect on Rat Kidneys and the Potential Protective Effect of Ginseng: Histopathologic, Histochemical, and Image Analysis Morphometric Studies

New Insight into the Ochratoxin A Biosynthetic Pathway through Deletion of a Nonribosomal Peptide Synthetase Gene in Aspergillus carbonarius

Aspergillus and Ochratoxin A in Latin America

Contact Info

Product

Resources

About