scholarly journals Mycobiota and Natural Incidence of Aflatoxins, Ochratoxin A, and Citrinin in Indian Spices Confirmed by LC-MS/MS

2015 ◽  
Vol 2015 ◽  
pp. 1-8 ◽  
Author(s):  
Punam Jeswal ◽  
Dhiraj Kumar
Keyword(s):  
Ochratoxin A ◽  
Aspergillus Flavus ◽  
Black Pepper ◽  
Penicillium Citrinum ◽  
Aspergillus Ochraceus ◽  
Quantitative Detection ◽  
Natural Occurrence ◽  
Qualitative Detection ◽  
Mycotoxigenic Fungi ◽  
Natural Incidence

Nine different Indian spices (red chilli, black pepper, turmeric, coriander, cumin, fennel, caraway, fenugreek, and dry ginger) commonly cultivated and highly used in India were analysed for natural occurrence of toxigenic mycoflora and aflatoxins (AFs), ochratoxin A (OTA), and citrinin (CTN) contamination.Aspergillus flavusandAspergillus nigerwere the most dominant species isolated from all types of spices. Red chilli samples were highly contaminated with aflatoxins (85.4%) followed by dry ginger (77.7%). 56%Aspergillus flavusfrom red chilli and 45%Aspergillus ochraceusfrom black pepper were toxigenic and produced aflatoxins and ochratoxin A, respectively. Qualitative detection and quantitative detection of mycotoxins in spices were analyzed by ELISA and further confirmed by LC-MS/MS.Penicillium citrinumproduced citrinin in red chilli, black pepper, coriander, cumin, fenugreek, and dry ginger samples. The highest amount of AFs was found in red chilli (219.6 ng/g), OTA was in black pepper (154.1 ng/g), and CTN was in dry ginger samples (85.1 ng/g). The results of this study suggest that the spices are susceptible substrate for growth of mycotoxigenic fungi and further mycotoxin production. This is the first report of natural occurrence of citrinin in black pepper and dry ginger from India.

Effect of Other Toxigenic Mold Species on Aflatoxin Production by Aspergillus flavus in Sterile Broth Shake Culture

1988 ◽  
Vol 51 (6) ◽  
pp. 449-451 ◽  
Author(s):  
PHILIP B. MISLIVEC ◽  
MARY W. TRUCKSESS ◽  
LEONARD STOLOFF
Keyword(s):  
Aspergillus Flavus ◽  
Pure Culture ◽  
Aflatoxin Production ◽  
Penicillium Citrinum ◽  
Aspergillus Ochraceus ◽  
Growth Media ◽  
Shake Culture ◽  
Apparent Effect ◽  
Penicillium Species ◽  
Heat Stable

The effect of Aspergillus ochraceus, A. versicolor, Penicillium citrinum, P. cyclopium and P. urticae on production of aflatoxin by A. flavus when grown together with A. flavus in rotary shake culture was investigated. The two aspergilli had no apparent effect on aflatoxin production, whereas all three Penicillium species substantially lowered aflatoxin production. The toxins that these penicillia produced when growing in pure culture were not found when the penicillia were grown with A. flavus. However, these toxins had no effect on aflatoxin production added to the growth media, nor did the three molds metabolize aflatoxin. When A. flavus was grown in both filter- and autoclave-sterilized filtrates of these three species, no aflatoxins were produced, although A. flavus grew well. These results suggest that although A. ochraceus and A. versicolor have no apparent effect on aflatoxin production, P. citrinum, P. cyclopium and P. urticae produce heat-stable, nonfilterable metabolite(s) which inhibit(s) aflatoxin production by actively growing A. flavus.

Inhibition of Mycotoxigenic Fungi in Corn by Ammonium and Sodium Bicarbonate

1991 ◽  
Vol 54 (4) ◽  
pp. 295-297 ◽  
Author(s):  
THOMAS J. MONTVILLE ◽  
PEI-LING SHIH
Keyword(s):  
Sodium Bicarbonate ◽  
Ochratoxin A ◽  
Ammonium Bicarbonate ◽  
Aspergillus Ochraceus ◽  
Naturally Occurring ◽  
Mycotoxigenic Fungi ◽  
Penicillium Griseofulvum

This study sought to determine if ammonium and sodium bicarbonate inhibit the naturally-occurring fungi in corn. Addition of 1 and 2% ammonium bicarbonate into cracked corn caused 5.9- and 5.1-log CFU/g reductions, respectively, of corn's natural mycoflora. The same level of sodium bicarbonate produced 1.2- and 2.0-log CFU/g reductions. In addition, ammonium bicarbonate fully inhibited monocultures of Aspergillus ochraceus, Fusarium graminearium, and Penicillium griseofulvum inoculated into autoclaved corn. Sodium bicarbonate was not as inhibitory but reduced the production of ochratoxin A 100-fold.

An exploratory investigation of several mycotoxins and their natural occurrence in flavour ingredients and spices, using a multi-mycotoxin LC-MS/MS method

2008 ◽  
Vol 1 (2) ◽  
pp. 167-174 ◽  
Author(s):  
G. Boonzaaijer ◽  
W. van Osenbruggen ◽  
A. Kleinnijenhuis ◽  
W. van Dongen
Keyword(s):  
Ochratoxin A ◽  
Black Pepper ◽  
Natural Occurrence ◽  
Chilli Pepper ◽  
Garlic Powder ◽  
Exploratory Investigation ◽  
Spectrometry Technique ◽  
Contamination Levels ◽  
The Moment ◽  
Aflatoxin B

An exploratory investigation was carried out of several flavour ingredients and spices for the occurrence of mycotoxins. For this purpose, a modern liquid chromatography-mass spectrometry technique was used, utilising a quadrupole mass spectrometer of the latest generation. The method includes the determination of the following mycotoxins: aflatoxin B1, aflatoxin B2, aflatoxin G1, aflatoxin G2, ochratoxin A, deoxynivalenol, nivalenol, T-2 toxin, HT-2 toxin, zearalenone and fumonisin B1. The method has been successfully validated in-house and was used to determine the occurrence of mycotoxins in approximately 60 samples of flavour ingredients and spices (samples of lime oil, orange oil, melon extract, grapefruit oil, paprika extract, tangerine oil, olive oil, chilli pepper oil, peppermint oil, galangal root powder, gentian root powder, chilli pepper, black pepper, white pepper, garlic powder, paprika powder, coriander seed, dill herb and onion). Ochratoxin A was found in paprika powder and paprika extract; low levels of aflatoxins were found in paprika powder and pepper. Fumonisin B1 was found in garlic powder and onion powder. The presence of fumonisin B1 in onion and garlic powder has not been described before. For the moment, we can conclude that the found contamination levels are no reason for concern.

Inhibition of Production of Cyclopiazonic Acid and Ochratoxin A by the Fungicide Iprodione‡

1997 ◽  
Vol 60 (7) ◽  
pp. 849-852 ◽  
Author(s):  
CÉLESTIN MUNIMBAZI ◽  
JYOTI SAXENA ◽  
WEI-YUN J. TSAI ◽  
LLOYD B. BULLERMAN
Keyword(s):  
Ochratoxin A ◽  
Incubation Period ◽  
Aspergillus Flavus ◽  
Growth Medium ◽  
Yeast Extract ◽  
Active Ingredient ◽  
Cyclopiazonic Acid ◽  
Aspergillus Ochraceus ◽  
Growth Media ◽  
Yeast Extract Sucrose

Aspergillus flavus NRRL 1290 and Aspergillus ochraceus NRRL 3174 were grown on a glucose-salts medium and yeast extract-sucrose broth containing the fungicide iprodione at concentrations of 0, 1,3,5, 10, 15, and 20 μg of active ingredient per ml of growth medium. Cultures were analyzed for cyclopiazonic acid, ochratoxin A, and mycelium production after 4,7, 10, 14, and 21 days of incubation at 25°C. Increasing concentrations of iprodione in the growth media resulted in greater reduction of cyclopiazonic acid, ochratoxin A, and mycelium production at the end of each incubation period. More than 50% reduction of cyclopiazonic acid, ochratoxin A, and mycelium production was observed when iprodione was added to growth media at a concentration of 5 μg/ml of medium. Higher concentrations of iprodione (10 to 20 μg/ml of growth medium) inhibited the production of cyclopiazonic acid and mycelium by A. flavus NRRL 1290 almost completely, but not the production of ochratoxin A and mycelium by A. ochraceus NRRL 3174.

Mycotoxins from food-borne fungi

1968 ◽  
Vol 14 (2) ◽  
pp. 131-137 ◽  
Author(s):  
W. van Walbeek ◽  
P. M. Scott ◽  
F. S. Thatcher
Keyword(s):  
Ochratoxin A ◽  
Aspergillus Flavus ◽  
Food Samples ◽  
Aspergillus Ochraceus ◽  
Complex Media ◽  
Food Borne ◽  
Wide Range ◽  
Processing Plants ◽  
Rhizopus Sp ◽  
Aflatoxin B

1.A wide range of fungi have been isolated from foodstuffs, and their ability to produce aflatoxins and, in some instances, ochratoxin A, was determined. Specimens were obtained from households (including samples associated with illness), from retail stores, and from processing plants. Of 128 fungi, isolated from 74 food samples, and cultured on complex media and on shredded wheat, 16 were found to produce toxins. Alfatoxins were produced not only by Aspergillus flavus isolates but also by a Rhizopus sp. and an Aspergillus ochraceus. Six strains identified as Aspergillus flavus var. columnaris formed aflatoxin B2 only. Ochratoxin A was produced by a Penicillium sp. as well as by A. ochraceus isolates.

Influence of Inoculum Preparation and Volume on Growth of Mycotoxigenic Molds

1995 ◽  
Vol 58 (4) ◽  
pp. 430-433 ◽  
Author(s):  
H. H. L. GONZÁLEZ ◽  
A. PACIN ◽  
G. BOENTE ◽  
E. MARTÍNEZ ◽  
S. RESNIK
Keyword(s):  
Statistical Analysis ◽  
Aspergillus Flavus ◽  
Penicillium Citrinum ◽  
Microdochium Nivale ◽  
Aspergillus Ochraceus ◽  
Multivariate Techniques ◽  
Growth Differences ◽  
Inoculum Preparation ◽  
Fusarium Tricinctum ◽  
Fungus Growth

The influence of the volume and the aw of the inoculum, adjusted or not with glycerol to the aw of the medium, on growth of mycotoxigenic species of fungi was determined for Aspergillus flavus, Aspergillus ochraceus, Penicillium citrinum, Penicillium viridicatum, Fusarium tricinctum and Microdochium nivale. Statistical analysis of the data was based on the application of multivariate techniques. It was seen that at constant volumes (10 μl), P. viridicatum, A. ochraceus and M. nivale show no significant growth differences whether or not the aw of the inoculum is adjusted; but significant differences were observed with A. flavus, P. citrinum and F. tricinctum. Moreover, significant differences in growth between adjusted and unadjusted aw levels are also present when there are different inoculum volumes for A. flavus and P. citrinum. Thus, it is appropriate to adjust the inoculum to the same aw level as that of the medium or the food to be considered. In all cases, where significant differences were present, greater colony diameters were observed when the aw was adjusted. With the same inoculum preparation, different inoculum volumes also affect fungus growth, producing greater colony diameters with increments in the volume.

scholarly journals Mycobiota and Mycotoxins Contaminating Rice Grains in El Minia, Governorate, Egypt

2019 ◽  
Vol 16 (1) ◽  
pp. 167-178
Author(s):  
A.M. Moharram ◽  
M.M. Yasser ◽  
M.A. Sayed ◽  
O.A. Omar ◽  
M.M.M. Idres
Keyword(s):  
Ochratoxin A ◽  
Aspergillus Flavus ◽  
Aflatoxin B1 ◽  
Penicillium Chrysogenum ◽  
Agar Medium ◽  
Natural Occurrence ◽  
Liquid Cultures ◽  
Rice Grains ◽  
Rice Samples ◽  
Prevalent Species

The mycological analysis of 51 samples of rice grains collected from different localities in El-Minia Governorate revealed the isolation of 54 species of fungi belonging to 21 genera. Most common mycobiota (genera) were Aspergillus and Penicillium being isolated from 96.07% and 54.9% of samples contributing 63.08% and 21.89% of total fungal counts. The prevalent species were represented by Aspergillus flavus, A. candidus, A. niger, Penicillium chrysogenum, P. islandicum especially on Dichloran Rose Bengal Chloramphenicol Agar medium (DRBC). These species in addition to some osmophilic fungi including A. chevalieri, A. montevidensis, A. rubrum were also common when Dichloran Glycerol agar (DG18) was used for the culturing of rice samples. About 12.5% of samples analysed for natural occurrence of mycotoxins were contaminated either with Aflatoxin – B1 (100-200 µg/ kg), ochratoxin –A (50-100 µg/ kg) or sterigmatocystin (10-20 µg/ kg). The majority of fungal strains tested for their mycotoxin production in liquid cultures were able to produce variable levels of aflatoxin B1, Aflatoxin G1 , Ochratoxin –A , terrein , gliotoxin and fumagillin

scholarly journals Natural Occurrence of Ochratoxin A in Spices Marketed in the Czech Republic during 2019–2020

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2984
Author(s):  
Darina Pickova ◽  
Jakub Toman ◽  
Vladimir Ostry ◽  
Frantisek Malir
Keyword(s):  
European Union ◽  
Ochratoxin A ◽  
Black Pepper ◽  
Natural Occurrence ◽  
The European Union ◽  
The Czech Republic ◽  
Wide Range ◽  
Immunoaffinity Columns ◽  
Pre Treatment ◽  
Detection And Quantification

Spices are a popular ingredient in cuisine worldwide but can pose a health risk as they are prone to fungal infestation and mycotoxin contamination. The purpose of this study was to evaluate ochratoxin A (OTA) in 54 single-kind traditional and less traditional spices, each of which was purchased in six samples of different batches (324 samples in total) at the Czech market during 2019–2020. The HPLC-FLD method with pre-treatment by immunoaffinity columns was employed to determine OTA. The limits of detection and quantification were 0.03 ng g−1 and 0.10 ng g−1, respectively. A total of 101 (31%) samples of 19 spice kinds were positive at concentrations ranging from 0.11–38.46 ng g−1. Only turmeric was contaminated with an OTA level exceeding the European Union limits. However, most spices have no regulation, thus further extensive monitoring of various mycotoxins in various kinds of spices is necessary. Chilli and black pepper are the most studied spices for OTA contamination, however, many other kinds of spice can also be highly contaminated, but studies on them are less common, rare, or have not yet been performed. The uniqueness of this study lies in the wide range of spice types studied for the presence of OTA on the Czech market.

Ochratoxin A and related fungi in Brazilian black pepper (Piper nigrum L.)

2021 ◽  
pp. 110207
Author(s):  
Adriana Raquel Persson da Silva ◽  
Maria Helena Pelegrinelli Fungaro ◽  
Josué José Silva ◽  
Ligia Manoel Martins ◽  
Marta Hiromi Taniwaki ◽  
...  
Keyword(s):  
Ochratoxin A ◽  
Black Pepper ◽  
Piper Nigrum

Bioproduction of ochratoxin A and penicillic acid by members of the Aspergillus ochraceus group

1972 ◽  
Vol 18 (5) ◽  
pp. 631-636 ◽  
Author(s):  
Alex Ciegler
Keyword(s):  
Quantitative Analysis ◽  
Low Temperature ◽  
Ochratoxin A ◽  
Acid Synthesis ◽  
Aspergillus Ochraceus ◽  
Cereal Grains ◽  
Liquid Media ◽  
Penicillic Acid ◽  
Group A ◽  
Fluorescent Derivatives

Various strains of species belonging to the Aspergillus ochraceus group (A. ochraceus, A. sclerotiorum, A. alliaceus, A. ostianus, A. melleus, and A. sulphureus) can produce two mycotoxins, ochratoxin A and penicillic acid, on liquid media and in cereal grains. The quantity of each toxin produced is influenced by temperature; low temperature (10 and 20C) favor penicillic acid synthesis and higher (28C), ochratoxin A production. Generally penicillic acid is produced in yields about one to three magnitudes greater than ochratoxin A. A simple fluorodensitometric method for concomitant quantitative analysis of the two toxins has been developed based on conversion of penicillic acid and ochratoxin A to fluorescent derivatives by treatment with ammonia fumes.

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