Strain-Specific Synthesis of Mycophenolic Acid by
            <i>Penicillium roqueforti</i>
            in Blue-Veined Cheese

Engel, G.; Milczewski, Karl Ernst von; Prokopek, D.; Teuber, Michael

doi:10.1128/aem.43.5.1034-1040.1982

Cited by 43 publications

(16 citation statements)

References 8 publications

(14 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…roqueforti is an inconsistent producer and its levels of production of MPA are lower compared with P . brevicompactum [ 2 , 10 , 27 ]. Thus, we tested if the comparison of non-coding regions between the mpa clusters could shed lights over these differences.…”

Section: Resultsmentioning

confidence: 99%

Identification and Functional Analysis of the Mycophenolic Acid Gene Cluster of Penicillium roqueforti

et al. 2016

View full text Add to dashboard Cite

The filamentous fungus Penicillium roqueforti is widely known as the ripening agent of blue-veined cheeses. Additionally, this fungus is able to produce several secondary metabolites, including the meroterpenoid compound mycophenolic acid (MPA). Cheeses ripened with P. roqueforti are usually contaminated with MPA. On the other hand, MPA is a commercially valuable immunosuppressant. However, to date the molecular basis of the production of MPA by P. roqueforti is still unknown. Using a bioinformatic approach, we have identified a genomic region of approximately 24.4 kbp containing a seven-gene cluster that may be involved in the MPA biosynthesis in P. roqueforti. Gene silencing of each of these seven genes (named mpaA, mpaB, mpaC, mpaDE, mpaF, mpaG and mpaH) resulted in dramatic reductions in MPA production, confirming that all of these genes are involved in the biosynthesis of the compound. Interestingly, the mpaF gene, originally described in P. brevicompactum as a MPA self-resistance gene, also exerts the same function in P. roqueforti, suggesting that this gene has a dual function in MPA metabolism. The knowledge of the biosynthetic pathway of MPA in P. roqueforti will be important for the future control of MPA contamination in cheeses and the improvement of MPA production for commercial purposes.

show abstract

Section: Resultsmentioning

confidence: 99%

Identification and Functional Analysis of the Mycophenolic Acid Gene Cluster of Penicillium roqueforti

et al. 2016

View full text Add to dashboard Cite

show abstract

“…Roquefortine C has been quantified in blue cheese (3.4 μg/g) (Scott and others ), Manchego cheese (López‐Diaz and others ), and in commercial Finnish cheeses at levels reaching 12000 μg/kg (Kokkonen and others , ). MPA has been reported from different types of blue mold cheeses (1.5 mg/kg by Lafont and others and 5 mg/kg by Engel and others ) using thin‐layer chromatography (TLC) and at much lower levels (0.0003 μg/kg) in cheese using LC‐MS‐MS (Kokkonen and others , b). Due to AFM1 occurrence in milk, this mycotoxin can also be present in cheese.…”

Section: Mycotoxins In Cheesementioning

confidence: 99%

“…Few studies reporting the presence of MPA produced by P. roqueforti in cheeses have been carried out on blue cheeses (Lafont and others ; Engel and others ; López‐Diaz and others ). MPA is a phthalide and although it is a mycotoxin with potential toxicological implications, it is also a very important drug with several potential applications (Bentley ).…”

Section: Mycotoxins In Cheesementioning

confidence: 99%

Filamentous Fungi and Mycotoxins in Cheese: A Review

Hymery

Vasseur

Coton

et al. 2014

Comp Rev Food Sci Food Safe

163

111

View full text Add to dashboard Cite

Important fungi growing on cheese include Penicillium, Aspergillus, Cladosporium, Geotrichum, Mucor, and Trichoderma. For some cheeses, such as Camembert, Roquefort, molds are intentionally added. However, some contaminating or technological fungal species have the potential to produce undesirable metabolites such as mycotoxins. The most hazardous mycotoxins found in cheese, ochratoxin A and aflatoxin M1, are produced by unwanted fungal species either via direct cheese contamination or indirect milk contamination (animal feed contamination), respectively. To date, no human food poisoning cases have been associated with contaminated cheese consumption. However, although some studies state that cheese is an unfavorable matrix for mycotoxin production; these metabolites are actually detected in cheeses at various concentrations. In this context, questions can be raised concerning mycotoxin production in cheese, the biotic and abiotic factors influencing their production, mycotoxin relative toxicity as well as the methods used for detection and quantification. This review emphasizes future challenges that need to be addressed by the scientific community, fungal culture manufacturers, and artisanal and industrial cheese producers.

show abstract

“…One of the original terms for exometabolites or secondary metabolites was idiolites, the latter indicating that production of exometabolites was strain specific, however, exometabolite profiles are clearly species specific ( Frisvad et al, 2008 ). However, a single mutation in a gene in an exometabolite gene-cluster will often be sufficient for loss of phenotypic expression ( Susca et al, 2014 ), and this may be the reason some authors call the production of certain exometabolites “strain-specific” (i.e., Engel et al, 1982 ). The ability to produce mycophenolic acid in P. roqueforti is retained in most strains, however, ( Frisvad and Filtenborg, 1989 ; Geisen et al, 2001 ; Frisvad and Samson, 2004b ), but is not as consistent as in P. brevicompactum , where a non-producing strain has never been found ( Frisvad and Filtenborg, 1989 ; Frisvad and Samson, 2004b ).…”

Section: Chemoconsistency and Osmacmentioning

confidence: 99%

Taxonomy, chemodiversity, and chemoconsistency of Aspergillus, Penicillium, and Talaromyces species

Frisvad

2015

Front. Microbiol.

View full text Add to dashboard Cite

Aspergillus, Penicillium, and Talaromyces are among the most chemically inventive of all fungi, producing a wide array of secondary metabolites (exometabolites). The three genera are holophyletic in a cladistic sense and polythetic classes in an anagenetic or functional sense, and contain 344, 354, and 88 species, respectively. New developments in classification, cladification, and nomenclature have meant that the species, series, and sections suggested are natural groups that share many extrolites, including exometabolites, exoproteins, exocarbohydrates, and exolipids in addition to morphological features. The number of exometabolites reported from these species is very large, and genome sequencing projects have shown that a large number of additional exometabolites may be expressed, given the right conditions (“cryptic” gene clusters for exometabolites). The exometabolites are biosynthesized via shikimic acid, tricarboxylic acid cycle members, nucleotides, carbohydrates or as polyketides, non-ribosomal peptides, terpenes, or mixtures of those. The gene clusters coding for these compounds contain genes for the biosynthetic building blocks, the linking of these building blocks, tailoring enzymes, resistance for own products, and exporters. Species within a series or section in Aspergillus, Penicillium, and Talaromyces have many exometabolites in common, seemingly acquired by cladogenesis, but some the gene clusters for autapomorphic exometabolites may have been acquired by horizontal gene transfer. Despite genome sequencing efforts, and the many breakthroughs these will give, it is obvious that epigenetic factors play a large role in evolution and function of chemodiversity, and better methods for characterizing the epigenome are needed. Most of the individual species of the three genera produce a consistent and characteristic profile of exometabolites, but growth medium variations, stimulation by exometabolites from other species, and variations in abiotic intrinsic and extrinsic environmental factors such as pH, temperature, redox potential, and water activity will add significantly to the number of biosynthetic families expressed in anyone species. An example of the shared exometabolites in a natural group such as Aspergillus section Circumdati series Circumdati is that most, but not all species produce penicillic acids, aspyrones, neoaspergillic acids, xanthomegnins, melleins, aspergamides, circumdatins, and ochratoxins, in different combinations.

show abstract

Strain-Specific Synthesis of Mycophenolic Acid by Penicillium roqueforti in Blue-Veined Cheese

Cited by 43 publications

References 8 publications

Identification and Functional Analysis of the Mycophenolic Acid Gene Cluster of Penicillium roqueforti

Identification and Functional Analysis of the Mycophenolic Acid Gene Cluster of Penicillium roqueforti

Filamentous Fungi and Mycotoxins in Cheese: A Review

Taxonomy, chemodiversity, and chemoconsistency of Aspergillus, Penicillium, and Talaromyces species

Contact Info

Product

Resources

About