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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 -
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 -
Archives of Microbiology Mar 2024Patulin (PAT) is a fungi-derived secondary metabolite produced by numerous fungal species, especially within Aspergillus, Byssochlamys, and Penicillium genera, amongst... (Review)
Review
Patulin (PAT) is a fungi-derived secondary metabolite produced by numerous fungal species, especially within Aspergillus, Byssochlamys, and Penicillium genera, amongst which P. expansum is the foremost producer. Similar to other fungi-derived metabolites, PAT has been shown to have diverse biological features. Initially, PAT was used as an effective antimicrobial agent against Gram-negative and Gram-positive bacteria. Then, PAT has been shown to possess immunosuppressive properties encompassing humoral and cellular immune response, immune cell function and activation, phagocytosis, nitric oxide and reactive oxygen species production, cytokine release, and nuclear factor-κB and mitogen-activated protein kinases activation. Macrophages are a heterogeneous population of immune cells widely distributed throughout organs and connective tissue. The chief function of macrophages is to engulf and destroy foreign bodies through phagocytosis; this ability was fundamental to his discovery. However, macrophages play other well-established roles in immunity. Thus, considering the central role of macrophages in the immune response, we review the immunosuppressive effects of PAT in macrophages and provide the possible mechanisms of action.
Topics: Patulin; Aspergillus; Reactive Oxygen Species; Macrophages; Penicillium
PubMed: 38485821
DOI: 10.1007/s00203-024-03928-2 -
Toxicon : Official Journal of the... Jul 2021The mycotoxin patulin is primarily produced as a secondary metabolite by numerous fungal species and predominantly by Aspergillus, Byssochlamys, and Penicillium species.... (Review)
Review
The mycotoxin patulin is primarily produced as a secondary metabolite by numerous fungal species and predominantly by Aspergillus, Byssochlamys, and Penicillium species. It is generally associated with fungal infected food materials. Penicillium expansum is considered the only fungal species liable for patulin contamination in pome fruits, especially in apples and apple-based products. This toxin in food poses serious health concerns and economic threat, which has aroused the need to adopt effective detection and mitigation strategies. Understanding its origin sources and biosynthetic mechanism stands essential for efficiently designing a management strategy against this fungal contamination. This review aims to present an updated outline of the sources of patulin occurrence in different foods and their biosynthetic mechanisms. It further provides information regarding the detrimental effects of patulin on human and agriculture as well as its effective detection, management, and control strategies.
Topics: Food Contamination; Fruit; Humans; Malus; Patulin; Penicillium
PubMed: 33933519
DOI: 10.1016/j.toxicon.2021.04.027 -
World Journal of Microbiology &... Mar 2024The ubiquity of hexavalent chromium (Cr(VI)) from industrial activities poses a critical environmental threat due to its persistence, toxicity and mutagenic potential.... (Review)
Review
The ubiquity of hexavalent chromium (Cr(VI)) from industrial activities poses a critical environmental threat due to its persistence, toxicity and mutagenic potential. Traditional physico-chemical methods for its removal often entail significant environmental drawbacks. Recent advancements in remediation strategies have emphasized nano and bioremediation techniques as promising avenues for cost-effective and efficient Cr(VI) mitigation. Bioremediation harnesses the capabilities of biological agents like microorganisms, and algae to mitigate heavy metal contamination, while nano-remediation employs nanoparticles for adsorption purposes. Various microorganisms, including E. coli, Byssochlamys sp., Pannonibacter phragmitetus, Bacillus, Aspergillus, Trichoderma, Fusarium, and Chlorella utilize bioreduction, biotransformation, biosorption and bioaccumulation mechanisms to convert Cr(VI) to Cr(III). Their adaptability to different environments and integration with nanomaterials enhance microbial activity, offering eco-friendly solutions. The study provides a brief overview of metabolic pathways involved in Cr(VI) bioreduction facilitated by diverse microbial species. Nitroreductase and chromate reductase enzymes play key roles in nitrogen and chromium removal, with nitroreductase requiring nitrate and NADPH/NADH, while the chromium reductase pathway relies solely on NADPH/NADH. This review investigates the various anthropogenic activities contributing to Cr(VI) emissions and evaluates the efficacy of conventional, nano-remediation, and bioremediation approaches in curbing Cr(VI) concentrations. Additionally, it scrutinizes the mechanisms underlying nano-remediation techniques for a deeper understanding of the remediation process. It identifies research gaps and offers insights into future directions aimed at enhancing the real-time applicability of bioremediation methods for mitigating with Cr(VI) pollution and pave the way for sustainable remediation solutions.
Topics: Escherichia coli; Chlorella; NAD; NADP; Chromium; Biodegradation, Environmental; Nitroreductases
PubMed: 38553582
DOI: 10.1007/s11274-024-03936-w -
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 -
Applied Biochemistry and Biotechnology Oct 2015Paecilomyces variotii isolated from a broad range of habitats drives the diversification of new high-value-added secondary metabolites that could potentially play an... (Review)
Review
Paecilomyces variotii isolated from a broad range of habitats drives the diversification of new high-value-added secondary metabolites that could potentially play an important role in human and animal health. These metabolites include the anhydride metabolite of the nonadride family, as well as the following compounds: naphthopyranone metabolites, sphingofungins, eicosenoic acids, new branched fatty acids, ascofuranone, polyketides, an anacardic acid analogue, straight-chain peptides, and volatile compounds. These natural products show that P. variotii can provide leading compounds for new drug discoveries, which may include herbicide agents, some of which are important in the agrochemical market. Finally, this review outlines recent developments, trends, and prospects for the chemistry of this ascomycete.
Topics: Animals; Biological Products; Humans; Organic Chemicals; Paecilomyces
PubMed: 26288080
DOI: 10.1007/s12010-015-1783-z -
Comprehensive Reviews in Food Science... Mar 2020Food contamination with heat-resistant fungi (HRF), and their spores, is a major issue among fruit processors, being frequently found in fruit juices and concentrates,... (Review)
Review
Food contamination with heat-resistant fungi (HRF), and their spores, is a major issue among fruit processors, being frequently found in fruit juices and concentrates, among other products, leading to considerable economic losses and food safety issues. Several strategies were developed to minimize the contamination with HRF, with improvements from harvesting to the final product, including sanitizers and new processing techniques. Considering consumers' demands for minimally processed, fresh-like food products, nonthermal food-processing technologies, such as high-pressure processing (HPP), among others, are emerging as alternatives to the conventional thermal processing techniques. As no heat is applied to foods, vitamins, proteins, aromas, and taste are better kept when compared to thermal processes. Nevertheless, HPP is only able to destroy pathogenic and spoilage vegetative microorganisms to levels of pertinence for food safety, while bacterial spores remain. Regarding HRF spores (both ascospores and conidiospores), these seem to be more pressure-sensible than bacterial spores, despite a few cases, such as the ascospores of Byssochlamys spp., Neosartorya spp., and Talaromyces spp. that are resistant to high pressures and high temperatures, requiring the combination of both variables to be inactivated. This review aims to cover the literature available concerning the effects of HPP at room-like temperatures, and its combination with high temperatures, and high-pressure cycling, to inactivate fungi spores, including the main factors affecting spores' resistance to high-pressure, such as pH, water activity, nutritional composition of the food matrix and ascospore age, as well as the changes in the spore ultrastructure, and the parameters to consider regarding their inactivation by HPP.
Topics: Food Handling; Food Safety; Fruit; Fruit and Vegetable Juices; Hot Temperature; Pressure; Spores, Fungal
PubMed: 33325178
DOI: 10.1111/1541-4337.12534 -
Allergy Mar 2022
Topics: Allergens; Byssochlamys; Humans; Paecilomyces
PubMed: 34773271
DOI: 10.1111/all.15176 -
Critical Reviews in Food Science and... 2004This study is focused on the search for targets and criteria for the design of pasteurization processes for high-acid shelf-stable fruit products, such as juices,... (Review)
Review
This study is focused on the search for targets and criteria for the design of pasteurization processes for high-acid shelf-stable fruit products, such as juices, nectars, pastes, purees, concentrates, jams, jellies, etc. First, an overview of pasteurization is presented and then, frequently used targets for pasteurization processes are reviewed Enzymes naturally present in fruits, in decreasing order of heat resistance, were pectinesterase, peroxidase, and polyphenoloxidase, and they may be used as pasteurization targets. The heat resistance of each enzyme is strongly dependent on its fruit origin. The most heat resistant micro-organisms capable of spoiling high acid fruit products include ascospores of Neosartorya fischeri, Byssochlamys nivea, Talaromyces flavus, Eupenicillium javanicum, and Byssochlamys fulva moulds, as well as bacterial spores of Clostridium butyricum, Bacillus coagulans, and Bacillus megaterium. These micro-organisms, spores, and enzymes were, in general, less heat resistant than the spores of a particular spoilage micro-organism named Alicyclobacillus acidoterrestris, which has been causing problems in the fruit industry. Therefore, the use of Alicyclobacillus acidoterrestris spores as a reference micro-organism in the design of pasteurization processes for high-acid shelf-stable fruit products is suggested.
Topics: Food Microbiology; Food Preservation; Food-Processing Industry; Fruit; Hot Temperature; Hydrogen-Ion Concentration; Quality Control; Reference Standards; Spores, Bacterial; Sterilization
PubMed: 15540648
DOI: 10.1080/10408690490489251