Ochratoxin A in grapes and grape-derived products

Varga, János; Kozakiewicz, Z.

doi:10.1016/j.tifs.2005.10.007

Cited by 161 publications

(98 citation statements)

References 76 publications

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“…Ochratoxin A is very widely detected in raw material and food products such as cereals, bread, coffee, dried wine fruits, as well as in beverages, for example beer, grape juice, and wine [1][2][3][4][5][6][7]. This toxin is produced by numerous fungal species belonging to the genera Aspergillus and Penicillium.…”

Section: Introductionmentioning

confidence: 99%

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Removal of ochratoxin A by wine Saccharomyces cerevisiae strains

Piotrowska

Nowak

Czyżowska

2013

Eur Food Res Technol

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The aim of this work was to examine two wine strains of Saccharomyces cerevisiae (Syrena LOCK 0201 and Malaga LOCK 0173 strains) and thermally inactivated biomass of bakery yeast (BS strain) for their ability to remove ochratoxin A (OTA) from model YPG, white grape GM, and blackcurrant BM media. The media was initially contaminated by 1 lg/mL OTA. The influence of OTA on yeast growth parameters, kinetic of fermentation, and amount of ethanol, glycerol, and acids were determined. It was found that both yeast strains were able to decrease the toxin amount in YPG, GM, and BM media. Strain Malaga LOCK 0173 was able to remove 82.8 and 10.7 % ochratoxin A from grape and blackcurrant medium, respectively. In case of Syrena LOCK 0201 strain, the OTA reduction was higher: 85.1 % for grape and 65.2 % for blackcurrant media. From 54.1 to 64.4 % of initial ochratoxin A concentration was removed after the contaminated wine treatment by thermally inactivated baker's yeast strain (BS) cells. The elongation of lag phase in contaminated YPG medium compared on toxin-free medium was noted. In white grape and blackcurrant medium, the differences between the final cell number, fermentation rate, moreover the ethanol, glycerol, and acids production in the medium with OTA and the control were not statistically significant. The results showed that the application of selected strains of yeasts in winemaking involving raw material contaminated with OTA might reduce the toxin contamination as well as the health risk related to human exposure to this toxin. Moreover, the application of heat-inactivated yeast's biomass for toxin adsorption gives new possibilities in oenology.

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Section: Introductionmentioning

confidence: 99%

“…awamori, A. carbonarius, A. foetidus, A. biseriate, and A. uniserate [8,9]. Factors affecting wine contamination by ochratoxin A and their occurrence in red, rose, white, and special wines are reviewed in several articles [5][6][7]10].…”

Section: Introductionmentioning

confidence: 99%

Removal of ochratoxin A by wine Saccharomyces cerevisiae strains

Piotrowska

Nowak

Czyżowska

2013

Eur Food Res Technol

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“…Recent data indicate that sequence-based methods can be used successfully for species assignment in this group of organisms . Such an approach is important since some members of section Nigri are 4 mycotoxin producers and are able to contaminate several food products with ochratoxins and/or fumonisins Frisvad et al 2007;Varga and Kozakiewicz 2006;Noonim et al 2009;Varga et al 2010). To our knowledge, black Aspergilli infecting onion bulbs have not yet been reliably identified to species level using a sequencebased approach.…”

Section: Introductionmentioning

confidence: 99%

Black Aspergilli and fumonisin contamination in onions purchased in Hungary

Varga¹,

Kocsubé²,

Szigeti³

et al. 2012

Acta Alimentaria

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Black mold rot caused by black Aspergilli is an important post-harvest disease of onion worldwide. Usually Aspergillus niger is cited as the causative agent based on morphological criteria. In this study, the mycobiota and fumonisin contamination of mouldy onion bulbs purchased in Hungary were examined. All except one of the examined mouldy samples were found to be contaminated with black Aspergilli, which could be isolated both from the outer dry and the inner fleshy scales of onion bulbs. Species assignment of the isolates was carried out using sequence analysis of part of the calmodulin gene. Sequence data revealed that all 35 black Aspergilli isolated from onions belong to the Aspergillus awamori species. The range of fumonisin isomers present in the onion samples was also examined using reversed-phase high-performance liquid chromatography/electrospray ionization -ion trap mass spectrometry.Two of the examined onion samples were found to be contaminated with fumonisins at a rate of about 0.3 mg kg -1 . This is the first report on fumonisin contamination of onion bulbs. The fumonisin isomers observed include fumonisins B 2-4 , 3-epi-FB 4 , iso-FB 1 (FB 6 ) and an iso-FB 2,3 form. The range of fumonisin isomers detected in the onion bulbs indicates that probably A. awamori is responsible both for mold rot and fumonisin contamination of onions in Hungary.

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“…The ochratoxin-A content, its fate during wine-making and possibilities of its degradation have been intensively studied. Overviews concerning presence and fate of this mycotoxin in grapes, wine and beer were published by Mateo et al (2007) and Varga and Kozakiewicz (2006). Although the decrease of OTA content in liquid phase during vinification process is observed by the majority of researchers, reports are controversial regarding the mechanism of OTA removal.…”

Section: Ochratoxin-a (Ota)mentioning

confidence: 99%