The fungal threat to global food security

Avery, Simon V.; Singleton, Ian; Magan, Naresh; Goldman, Gustavo Henrique

doi:10.1016/j.funbio.2019.03.006

Cited by 84 publications

(55 citation statements)

References 11 publications

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“…Depending on the processing steps, these fungi may later spoil foods during storage or in households or markets when storage conditions are sub-optimal and climatic conditions are favourable for their growth (Prange et al 2005, Taniwaki et al 2018. Thus, fungal contamination and colonisation of crops could directly lead to pre-and post-harvest food losses, mycotoxin contamination and indirectly to public health risks from consumption of mycotoxincontaminated foods (Avery et al 2019). Additionally, soil could serve as a reservoir for pathogenic fungi, constituting public health hazards to farmers who spend much of their time on farms and have direct contact with agricultural soils.…”

Section: Introductionmentioning

confidence: 99%

Diversity and toxigenicity of fungi and description of Fusarium madaense sp. nov. from cereals, legumes and soils in north-central Nigeria

Ezekiel¹,

Kraak²,

Sandoval-Denis³

et al. 2020

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Mycological investigation of various foods (mainly cowpea, groundnut, maize, rice, sorghum) and agricultural soils from two states in north-central Nigeria (Nasarawa and Niger), was conducted in order to understand the role of filamentous fungi in food contamination and public health. A total of 839 fungal isolates were recovered from 84% of the 250 food and all 30 soil samples. Preliminary identifications were made, based on macro- and micromorphological characters. Representative strains (n = 121) were studied in detail using morphology and DNA sequencing, involving genera/species-specific markers, while extrolite profiles using LC-MS/MS were obtained for a selection of strains. The representative strains grouped in seven genera (Aspergillus, Fusarium, Macrophomina, Meyerozyma, Neocosmospora, Neotestudina and Phoma). Amongst the 21 species that were isolated during this study was one novel species belonging to the Fusarium fujikuroi species complex, F. madaensesp. nov., obtained from groundnut and sorghum in Nasarawa state. The examined strains produced diverse extrolites, including several uncommon compounds: averantinmethylether in A. aflatoxiformans; aspergillimide in A. flavus; heptelidic acid in A. austwickii; desoxypaxillin, kotanin A and paspalitrems (A and B) in A. aflatoxiformans, A. austwickii and A. cerealis; aurasperon C, dimethylsulochrin, fellutanine A, methylorsellinic acid, nigragillin and pyrophen in A. brunneoviolaceus; cyclosporins (A, B, C and H) in A. niger; methylorsellinic acid, pyrophen and secalonic acid in A. piperis; aspulvinone E, fonsecin, kojic acid, kotanin A, malformin C, pyranonigrin and pyrophen in A. vadensis; and all compounds in F. madaense sp. nov., Meyerozyma, Neocosmospora and Neotestudina. This study provides snapshot data for prediction of food contamination and fungal biodiversity exploitation.

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Section: Introductionmentioning

confidence: 99%

Diversity and toxigenicity of fungi and description of Fusarium madaense sp. nov. from cereals, legumes and soils in north-central Nigeria

Ezekiel¹,

Kraak²,

Sandoval-Denis³

et al. 2020

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“…Similarly, only a small proportion of known mold species cause spoilage (3). Food lost to spoilage is a major food security concern (4).…”

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confidence: 99%

The Preservative Sorbic Acid Targets Respiration, Explaining the Resistance of Fermentative Spoilage Yeast Species

Stratford

Vallières

Geoghegan

et al. 2020

mSphere

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A small number (10 to 20) of yeast species cause major spoilage in foods. Spoilage yeasts of soft drinks are resistant to preservatives like sorbic acid, and they are highly fermentative, generating large amounts of carbon dioxide gas. Conversely, many yeast species derive energy from respiration only, and most of these are sorbic acid sensitive and so prevented from causing spoilage. This led us to hypothesize that sorbic acid may specifically inhibit respiration. Tests with respirofermentative yeasts showed that sorbic acid was more inhibitory to both Saccharomyces cerevisiae and Zygosaccharomyces bailii during respiration (of glycerol) than during fermentation (of glucose). The respiration-only species Rhodotorula glutinis was equally sensitive when growing on either carbon source, suggesting that ability to ferment glucose specifically enables sorbic acid-resistant growth. Sorbic acid inhibited the respiration process more strongly than fermentation. We present a data set supporting a correlation between the level of fermentation and sorbic acid resistance across 191 yeast species. Other weak acids, C2 to C8, inhibited respiration in accordance with their partition coefficients, suggesting that effects on mitochondrial respiration were related to membrane localization rather than cytosolic acidification. Supporting this, we present evidence that sorbic acid causes production of reactive oxygen species, the formation of petite (mitochondrion-defective) cells, and Fe-S cluster defects. This work rationalizes why yeasts that can grow in sorbic acid-preserved foods tend to be fermentative in nature. This may inform more-targeted approaches for tackling these spoilage organisms, particularly as the industry migrates to lower-sugar drinks, which could favor respiration over fermentation in many spoilage yeasts. IMPORTANCE Spoilage by yeasts and molds is a major contributor to food and drink waste, which undermines food security. Weak acid preservatives like sorbic acid help to stop spoilage, but some yeasts, commonly associated with spoilage, are resistant to sorbic acid. Different yeasts generate energy for growth by the processes of respiration and/or fermentation. Here, we show that sorbic acid targets the process of respiration, so fermenting yeasts are more resistant. Fermentative yeasts are also those usually found in spoilage incidents. This insight helps to explain the spoilage of sorbic acid-preserved foods by yeasts and can inform new strategies for effective control. This is timely as the sugar content of products like soft drinks is being lowered, which may favor respiration over fermentation in key spoilage yeasts.

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“…Fungal infections of humans are asso ciated with high mortality rates (~50% in hospitalized patients), killing more than 1.5 million people annually (1,2). Fungi also destroy crops and postharvest foods sufficient to feed 600 million people annually (3,4). This has spawned the development of major antifungal and fungicide industries with a combined worth of ~$30 billion globally, even without accounting for fungicides used to tackle fungal biodeterioration of valuable products and materials.…”

Section: Introductionmentioning

confidence: 99%

Discovery of (meth)acrylate polymers that resist colonization by fungi associated with pathogenesis and biodeterioration

Vallières

Hook

et al. 2020

Sci. Adv.

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Fungi have major, negative socioeconomic impacts, but control with bioactive agents is increasingly restricted, while resistance is growing. Here, we describe an alternative fungal control strategy via materials operating passively (i.e., no killing effect). We screened hundreds of (meth)acrylate polymers in high throughput, identifying several that reduce attachment of the human pathogen Candida albicans, the crop pathogen Botrytis cinerea, and other fungi. Specific polymer functional groups were associated with weak attachment. Low fungal colonization materials were not toxic, supporting their passive, anti-attachment utility. We developed a candidate monomer formulation for inkjet-based 3D printing. Printed voice prosthesis components showed up to 100% reduction in C. albicans biofilm versus commercial materials. Furthermore, spray-coated leaf surfaces resisted fungal infection, with no plant toxicity. This is the first high-throughput study of polymer chemistries resisting fungal attachment. These materials are ready for incorporation in products to counteract fungal deterioration of goods, food security, and health.

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The fungal threat to global food security

Cited by 84 publications

References 11 publications

Diversity and toxigenicity of fungi and description of Fusarium madaense sp. nov. from cereals, legumes and soils in north-central Nigeria

Diversity and toxigenicity of fungi and description of Fusarium madaense sp. nov. from cereals, legumes and soils in north-central Nigeria

The Preservative Sorbic Acid Targets Respiration, Explaining the Resistance of Fermentative Spoilage Yeast Species

Discovery of (meth)acrylate polymers that resist colonization by fungi associated with pathogenesis and biodeterioration

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