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Microorganisms Jul 2018spp. and spp. are heat-resistant fungi important to industry because they can cause food and beverage spoilage, incurring economic loss. The consequences of food or... (Review)
Review
spp. and spp. are heat-resistant fungi important to industry because they can cause food and beverage spoilage, incurring economic loss. The consequences of food or beverage fungal colonization is the loss of nutritional value, structure and taste, and the possibility of producing toxic secondary metabolites that may result in medical problems. Furthermore, these fungi can infect animals and humans and it is unknown if contaminated foods may be fomites. is the principal agent of food spoilage or contamination and it is most frequently associated with human hyalohyphomycosis with clinical manifestations including peritonitis, cutaneous and disseminated infections, among others. spp. had not been identified as a cause of systemic infection until the case of a dog with a fungal infection, after immunosuppressive therapy. has clinical importance because it causes severe infection in immunosuppressed patients and also because the number of immunocompetent infected patients is increasing. This review draws attention to the ability of these species to grow at high temperatures, to colonize food products, and to cause human disease.
PubMed: 29976858
DOI: 10.3390/microorganisms6030064 -
Frontiers in Plant Science 2023Mycotoxins are toxic secondary metabolites produced by certain fungi, which can contaminate various food commodities, including fruits and their derived products.... (Review)
Review
Mycotoxins are toxic secondary metabolites produced by certain fungi, which can contaminate various food commodities, including fruits and their derived products. Patulin and toxins are among the most commonly encountered mycotoxins in fruit and their derived products. In this review, the sources, toxicity, and regulations related to these mycotoxins, as well as their detection and mitigation strategies are widely discussed. Patulin is a mycotoxin produced mainly by the fungal genera , , and . toxins, produced by fungi in the genus, are another common group of mycotoxins found in fruits and fruit products. The most prevalent toxins are alternariol (AOH) and alternariol monomethyl ether (AME). These mycotoxins are of concern due to their potential negative effects on human health. Ingesting fruits contaminated with these mycotoxins can cause acute and chronic health problems. Detection of patulin and toxins in fruit and their derived products can be challenging due to their low concentrations and the complexity of the food matrices. Common analytical methods, good agricultural practices, and contamination monitoring of these mycotoxins are important for safe consumption of fruits and derived products. And Future research will continue to explore new methods for detecting and managing these mycotoxins, with the ultimate goal of ensuring the safety and quality of fruits and derived product supply.
PubMed: 37077634
DOI: 10.3389/fpls.2023.1139757 -
Toxins Apr 2010Patulin is a toxic chemical contaminant produced by several species of mold, especially within Aspergillus, Penicillium and Byssochlamys. It is the most common mycotoxin... (Review)
Review
Patulin is a toxic chemical contaminant produced by several species of mold, especially within Aspergillus, Penicillium and Byssochlamys. It is the most common mycotoxin found in apples and apple-derived products such as juice, cider, compotes and other food intended for young children. Exposure to this mycotoxin is associated with immunological, neurological and gastrointestinal outcomes. Assessment of the health risks due to patulin consumption by humans has led many countries to regulate the quantity in food. A full understanding of the molecular genetics of patulin biosynthesis is incomplete, unlike other regulated mycotoxins (aflatoxins, trichothecenes and fumonisins), although the chemical structures of patulin precursors are now known. The biosynthetic pathway consists of approximately 10 steps, as suggested by biochemical studies. Recently, a cluster of 15 genes involved in patulin biosynthesis was reported, containing characterized enzymes, a regulation factor and transporter genes. This review includes information on the current understanding of the mechanisms of patulin toxinogenesis and summarizes its toxicological effects.
Topics: Abnormalities, Drug-Induced; Animals; Fetus; Humans; Immune System; Multigene Family; Patulin
PubMed: 22069602
DOI: 10.3390/toxins2040613 -
The Journal of General Virology Nov 2023is a thermo-tolerant, ubiquitous fungus commonly found in food products, indoor environments, soil and clinical samples. It is a well-known biocontrol agent used...
is a thermo-tolerant, ubiquitous fungus commonly found in food products, indoor environments, soil and clinical samples. It is a well-known biocontrol agent used against phytopathogenic fungi and its metabolites have many industrial applications. Rare reports of related human infections have been found in the medical literature. In this study, we report for the first time the infection of isolated from a soil sample collected in a rice field with a double-stranded RNA virus, Paeciliomyces variotii partitivirus 1 (PvPV-1) in the family harboured icosahedral virus particles 30 nm in diameter with two dsRNA segments 1758 and 1356 bp long. Both dsRNA1 and dsRNA2 have a single open reading frame encoding proteins of 63 and 40 kDa, respectively. These proteins have significant similarity to the RNA-dependent RNA polymerase and capsid protein encoded by the genomic segments of several viruses from the family . Phylogenetic analysis revealed that PvPV-1 belongs to the family but in an unclassified group/genus, tentatively nominated Zetapartitivirus. PvPV-1 was found to increase the growth rate of the host fungus, as indicated by time course experiments performed on a range of different media for virus-infected and virus-free isogenic lines. Further, dual-culture assays performed for both isogenic lines confirmed the antagonistic potential of against other phytopathogenic fungi. The findings of this study assist us in understanding as a potential biocontrol agent, together with plant-fungus-virus interactions.
Topics: Humans; Phylogeny; Byssochlamys; Capsid Proteins; Soil
PubMed: 38015047
DOI: 10.1099/jgv.0.001925 -
Toxicology Research Nov 2017The mycotoxin PAT (4-hydroxy-4-furo[3,2]pyran-2[6]-one) is a secondary metabolic product of molds such as , , and species. PAT is a common contaminant of fruit and... (Review)
Review
The mycotoxin PAT (4-hydroxy-4-furo[3,2]pyran-2[6]-one) is a secondary metabolic product of molds such as , , and species. PAT is a common contaminant of fruit and vegetable based products, most notably apples. Despite PAT's original discovery as an antibiotic, it has come under heavy scrutiny for its potential to impart negative health effects. Studies investigating these health effects have proved its toxic potential. PAT occurrence in the food commodities poses a serious threat and necessitates novel and cost-effective mitigation methods to remove it from food products. It also creates a demand to improve handling and food processing techniques. With this being the case, several studies have been devoted to understanding the key biological and chemical attributes of PAT. While past research has elucidated a great deal, PAT contamination continues to be a challenge for the food industry. Here, we review its influence within the mammalian system, including its regulation, incidences of experimental evidence of PAT toxicity, its interaction with intracellular components, and the effects of PAT induced systemic toxicity on vital organs. Finally, key areas where future PAT research should focus to best control the PAT contamination problem within the food industry have been addressed.
PubMed: 30090541
DOI: 10.1039/c7tx00138j -
Mycoscience 2023There is increasing incidence of food spoilage and health hazards caused by heat-resistant fungi belonging to the genera , , and , among others. Their ascospores cannot...
There is increasing incidence of food spoilage and health hazards caused by heat-resistant fungi belonging to the genera , , and , among others. Their ascospores cannot be sterilized by heating the food. The microbiological risk assessment studies of these fungi during the production of food and beverages indicated that these fungal species or genera in food are associated with different health risks. Therefore, it is necessary to distinguish , , and from other fungi in the food industry. These genera can be identified by sequence analysis of housekeeping genes such as β-tubulin, but the process is costly and time-consuming. Therefore, rapid and simple PCR-based methods have been developed using specific primer sets for genus- or species-level identification. PCR amplification products are observed to be specific for each of these genera or species and do not cross-react with other fungi associated with food spoilage and environmental contamination. These identification methods are simple, rapid, and highly specific, making them feasible for use in the quality management of food production plants.
PubMed: 37168243
DOI: 10.47371/mycosci.2022.12.003 -
Scientific Reports Jul 2022Melanin-containing fungi (black molds) have the capacity to thrive under extreme environmental conditions such as the elevated radiation levels inside the former...
Melanin-containing fungi (black molds) have the capacity to thrive under extreme environmental conditions such as the elevated radiation levels inside the former Chernobyl reactors. These fungi have been hypothesized to grow toward and use gamma radiation as an energy source, but the literature does not clearly address which energies of the electromagnetic spectrum, if any, positively affect fungal growth. The goal of this work was to characterize the response of non-melanized and melanized fungi to two distinct electromagnetic wavelengths, i.e., ultraviolet (UV) and gamma ray, keeping absorption and other potentially confounding variables constant. Exposure to UV or gamma radiation induced significant changes in fungi pigmentation, but not growth rate of Cladosporium cladosporioides and Paecilomyces variotii. Specifically, increased pigmentation of both fungi was observed in samples exposed to UV, while decreased pigmentation was observed for gamma-irradiated samples. These results provide new insights into the role of electromagnetic energies on growth of fungi and provide an impetus to examine additional energies and types of radiation to develop a fundamental understanding of this phenomenon.
Topics: Byssochlamys; Cladosporium; Gamma Rays; Melanins; Pigmentation; Ultraviolet Rays
PubMed: 35840596
DOI: 10.1038/s41598-022-16063-z -
Frontiers in Microbiology 2021Wheat-originated microbes play an important role in shaping the quality of high-temperature which is commonly used as a starter for producing sauce-flavor . However,...
Wheat-originated microbes play an important role in shaping the quality of high-temperature which is commonly used as a starter for producing sauce-flavor . However, the shifts of microbiota from raw material to fresh and then to mature remain unclear. Hence, in the present study, the inner and outer of fresh and mature were collected to explore the correlation between microbiota and metabolites as well as the source of the microbiota in . Results indicated that the activities of amylase and protease between the inner and outer of fresh varied significantly while both parts became similar after maturation. The predominant bacteria shifted from (outer) and (inner) to (both outer and inner), while the predominant fungi shifted from (both outer and inner) to (outer) and (inner). A combining analysis of headspace solid-phase micro extraction-gas chromatography-mass spectrometry, headspace gas chromatography-ion mobility spectrometry, and nuclear magnetic resonance was employed to detect the metabolites. The network analysis was conducted to perform the relationships between microbes and metabolites. The results showed that the bacteria, especially , , and , had a strong correlation with the productions of esters, amino acids and their derivatives, and sugars and their derivatives, while most fungi such as , were negatively correlated with the phenylalanine, trimethylamine n-oxide, and isovalerate. SourceTracker analysis indicated that wheat was the important source of the microbiota, especially, the microorganisms in the inner of might be the drivers of the microbial succession during maturation. This study provided a comprehensive exploration to understand the microbial sources and shifts in high-temperature during maturation.
PubMed: 34322112
DOI: 10.3389/fmicb.2021.714726 -
Scientific Reports Aug 2021Paecilomyces variotii xylanase was, produced in stirred tank bioreactor with yield of 760 U/mL and purified using 70% ammonium sulfate precipitation and ultra-filtration...
Paecilomyces variotii xylanase was, produced in stirred tank bioreactor with yield of 760 U/mL and purified using 70% ammonium sulfate precipitation and ultra-filtration causing 3.29-fold purification with 34.47% activity recovery. The enzyme purity was analyzed on sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) confirming its monomeric nature as single band at 32 KDa. Zymography showed xylan hydrolysis activity at the same band. The purified enzyme had optimum activity at 60 °C and pH 5.0. The pH stability range was 5-9 and the temperature stability was up 70 °C. Feand Fe exhibited inhibition of xylanase enzyme while Cu, Ca, Mg and Mn stimulated its activity. Mercaptoethanol stimulated its activity; however, Na-EDTA and SDS inhibited its activity. The purified xylanase could hydrolyze beechwood xylan but not carboxymethyl cellulose (CMC), avicel or soluble starch. Paecilomyces variotii xylanase K and V for beechwood were determined to be 3.33 mg/mL and 5555 U/mg, respectively. The produced xylanase enzyme applied on beech xylan resulted in different types of XOS. The antioxidant activity of xylo-oligosaccharides increased from 15.22 to 70.57% when the extract concentration was increased from 0.1 to 1.5 mg/mL. The enzyme characteristics and kinetic parameters indicated its high efficiency in the hydrolysis of xylan and its potential effectiveness in lignocellulosic hydrolysis and other industrial application. It also suggests the potential of xylanase enzyme for production of XOS from biomass which are useful in food and pharmaceutical industries.
Topics: Antioxidants; Bioreactors; Byssochlamys; Electrophoresis, Polyacrylamide Gel; Endo-1,4-beta Xylanases; Glucuronates; Hydrogen-Ion Concentration; Oligosaccharides
PubMed: 34389757
DOI: 10.1038/s41598-021-95965-w -
Foods (Basel, Switzerland) Feb 2023This study tested hyperbaric storage (25-150 MPa, for 30 days) at room-temperature (HS/RT, 18-23 °C) in order to control the development of ascospores in apple juice....
This study tested hyperbaric storage (25-150 MPa, for 30 days) at room-temperature (HS/RT, 18-23 °C) in order to control the development of ascospores in apple juice. In order to mimic commercially pasteurized juice contaminated with ascospores, thermal pasteurization (70 and 80 °C for 30 s) and nonthermal high pressure pasteurization (600 MPa for 3 min at 17 °C, HPP) took place, and the juice was afterwards placed under HS/RT conditions. Control samples were also placed in atmospheric pressure (AP) conditions at RT and were refrigerated (4 °C). The results showed that HS/RT, in samples without a pasteurization step and those pasteurized at 70 °C/30 s, was able to inhibit ascospore development, contrarily to samples at AP/RT and refrigeration. HS/RT for samples pasteurized at 80 °C/30 s evidenced ascospore inactivation, especially at 150 MPa, wherein an overall reduction of at least 4.73 log units of ascospores was observed to below detection limits (1.00 Log CFU/mL); meanwhile, for HPP samples, especially at 75 and 150 MPa, an overall reduction of 3 log units (to below quantification limits, 2.00 Log CFU/mL) was observed. Phase-contrast microscopy revealed that the ascospores do not complete the germination process under HS/RT, hence avoiding hyphae formation, which is important for food safety since mycotoxin development occurs only after hyphae formation. These findings suggest that HS/RT is a safe food preservation methodology, as it prevents ascospore development and inactivates them following commercial-like thermal or nonthermal HPP pasteurization, preventing mycotoxin production and enhancing ascospore inactivation.
PubMed: 36900495
DOI: 10.3390/foods12050978