Ochratoxin A production in relation to ecophysiological factors by Aspergillus section Nigri strains isolated from different substrates in Argentina

Astoreca, Andrea; Magnoli, Carina Elizabeth; Barberis, Carla Lorena; Chiacchiera, Stella Maris; Combina, Mariana; Dalcero, Ana María

doi:10.1016/j.scitotenv.2007.07.028

Cited by 54 publications

(41 citation statements)

References 28 publications

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“…As in grapes (Belli et al, 2006), Aspergillus carbonarius is the main producing strain of OTA in cocoa. This coincide with that of Sage et al (2002), Bellı´ et al (2005), Leong et al (2006), and Astoreca et al (2007). Despite OTA being a stable metabolite, the mycotoxin content decreased with incubation time.…”

Section: Discussionsupporting

confidence: 74%

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Incidence of Pod Integrity on the Fungal Microflora and Ochratoxin-A Production in Cocoa

Mounjouenpou¹,

Gueule²,

Tetmoun³

et al. 2012

JBLS

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Ochratoxin-A (OTA) is a mycotoxin that has nephrotoxic, tetragenic, immunotoxic and carcinogenic effects in the human organism. It contaminates several foodstuffs, notably cocoa. The purpose of our study was to compare the incidence of cocoa pod integrity on the fungal microflora and ochratoxin-A production in Cameroon. Irrespective of pod condition, fermented cocoa beans were contaminated by OTA. The maximum mould content was obtained in beans from damaged pod. However, the fungal microflora was more diversified for beans from pod damaged during harvesting than for beans from intact pods, throughout the post-harvest process. The toxigenic strains isolated belonged to the genera Aspergillus. Aspergillus carbonarius isolated from damaged pods, displayed the greatest OTA production which was 110.7 ng.g -1 on cocoa medium and 2772,0 ng.g -1 on official medium. There was a good correlation between OTA presence in the beans and isolated toxigenic strains.

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Section: Discussionsupporting

confidence: 74%

“…Despite OTA being a stable metabolite, the mycotoxin content decreased with incubation time. Other studies (Bellı´ et al 2004;Esteban et al 2006;Astoreca et al 2007;Romero et al 2007) have also noted this phenomenon.…”

Section: Discussionsupporting

confidence: 52%

Incidence of Pod Integrity on the Fungal Microflora and Ochratoxin-A Production in Cocoa

Mounjouenpou¹,

Gueule²,

Tetmoun³

et al. 2012

JBLS

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“…In the eighth month, the OTA concentration in the dipping pretreated groups decreased slightly, which was also observed in other studies (25,31,32). Among Aspergillus section Nigri, different strains of A. carbonarius or A. niger showed different degrees of toxin degradation (25,33).…”

Section: Resultssupporting

confidence: 78%

The effect of dipping pretreatment on ochratoxin A accumulation in sultanas and currants

Zhang

Wang

et al. 2016

Food Sci Biotechnol

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The dipping pretreatment on the occurrence of ochratoxin A (OTA) in sultanas and currants was investigated. Grape samples were divided into two groups before a drying process. One group was dipped with potassium carbonate-ethyl oleate, and the other group was left without treatment (the control). OTA were detected using solid-phase extraction clean-up and a high-performance liquid chromatography fluorescence detector. Results showed that OTA content was below the limit of detection in the fresh grapes of both varieties. OTA were not detected in dried vine fruits before storage. However, a real naturally environmental storage revealed that the dipping pretreated samples were contaminated with OTA earlier and to a greater extent than the control. The OTA concentration in the treated and control samples after one-year storage was 0.22 and 0.19 μg/kg for sultanas and 0.34 and 0.21 μg/kg for currants, respectively. These results indicated that dipping pretreatment might increase the toxin contamination and safety risk.

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“…Phenylalanine is an essential amino acid and its limited synthesis during the final growth period may be compensated by some fungal peptidase activities releasing the amino acid from proteins in the medium. For comparison, ochratoxin A in the medium culture of some fungi is broken down back to phenylalanine and the rest of the molecule at the end of the growth phase in the same way (Astoreca et al, 2007).…”

Section: Hfbii Identification By Maldi-tof Analysismentioning

confidence: 99%

A novel method for hydrophobin extraction using CO2 foam fractionation system

Khalesi¹,

Venken

Deckers³

et al. 2013

Industrial Crops and Products

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Ochratoxin A production in relation to ecophysiological factors by Aspergillus section Nigri strains isolated from different substrates in Argentina

Cited by 54 publications

References 28 publications

Incidence of Pod Integrity on the Fungal Microflora and Ochratoxin-A Production in Cocoa

Incidence of Pod Integrity on the Fungal Microflora and Ochratoxin-A Production in Cocoa

The effect of dipping pretreatment on ochratoxin A accumulation in sultanas and currants

A novel method for hydrophobin extraction using CO2 foam fractionation system

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