Aflatoxin, cyclopiazonic acid and ?-nitropropionic acid production by Aspergillus section Flavi from dried figs grown in Turkey
Main Article Content
Keywords
mycotoxins, contaminants, food safety
Abstract
Aspergillus section Flavi isolates from dried figs were screened for aflatoxins, cyclopiazonic acid (CPA) and ?-nitropropionic acid (BNP) production on yeast extract sucrose, czapek yeast extract and potato dextrose agar media. According to molecular identification, Aspergillus flavus (n=51) was dominant followed by Aspergillus parasiticus (n=5) and Aspergillus tamarii (n=1). All isolates were toxigenic producing at least one of the mycotoxins. 98% of the A. flavus strains produced aflatoxins (0.3-1,620 ng/g) and CPA (0.07-398.2 ?g/g), with 31% of them also producing BNP (7.9-1,571.2 ng/g). All isolates of A. parasiticus were aflatoxins producers (106.4-1,255 ng/g), while 2 of them (40%) also produced CPA at a very low level (0.05-0.06 ?g/g). Regarding toxigenic profiles of A. flavus and A. parasiticus, 6 and 3 chemotypes were classified, respectively. A. flavus isolates producing both B type of aflatoxins and CPA, comprised the most represented chemotype followed by the chemotype consisting of aflatoxin B1, CPA and BNP producers. Regarding A. parasiticus chemotypes, two can be considered atypical being producer of only the B type of aflatoxins and being producer of the B, G type of aflatoxins along with CPA. To the best of our knowledge, an A. flavus isolate producing CPA and BNP but not aflatoxin has been found for the first time.
References
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Burdock, G.A., Carabin, I.G. and Soni, M.G., 2001. Safety assesment of ?-nitropropionic acid: a monograph in support of an acceptable daily intake in humans. Food Chemistry 75: 1-27.
Burdock, G.A. and Flamm, W.G., 2000. Review article: safety assessment of the mycotoxin cyclopiazonic acid. International Journal of Toxicology 19: 195-218.
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Chun, H.S., Kim, H.J., Ok, H.E., Hwank, J. and Chung, D., 2007. Determination of aflatoxin levels in nuts and their products consumed in South Korea. Food Chemistry 102: 385-391.
Council for Agricultural Science and Technology (CAST), 2003. Mycotoxins: risks in plant, animal and human systems. Task Force Report No. 139. CAST, Ames, IA, USA, pp. 199.
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El-Shanawany, A.A., Mostafa, M.E. and Barakat, A. 2005. Fungal populations and mycotoxins in silage in Assiut and Sohag governorates in Egypt, with a special reference to characteristic Aspergilli toxins. Mycopathologia 159: 281-289.
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Fernandez-Pinto, V., Patriarca, A., Locani, O. and Vaamonde, G., 2001. Natural co-occurrence of aflatoxin and cyclopiazonic acid in peanuts grown in Argentina. Food Additives and Contaminants 18: 1017-1020.
Food and Agriculture Organization (FAO), 2011. Statistical Databases. FAO, Rome, Italy. Available at: http://www.faostat.fao.org/.
Frisvad, J., Thrane, U., Samson, R. and Pitt, J., 2006. Important mycotoxins and the fungi which poduce them. In: Hocking, A., Pitt, J., Samson, R. and Thrane, U. (eds.) Advances in food mycology. Springer, New York, NY, USA, pp. 3-31.
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Ghali, R., Belouaer, I., Hdiri, S., Ghorbel, H., Maaroufi, K. and Hedilli, A., 2009. Simultaneous HPLC determination of aflatoxins B1, B2, G1 and G2 in Tunisian sorghum and pistachios. Journal of Food Composition and Analysis 22: 751-755.
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Giorni, P., Magan, N., Pietri, A., Bertuzzi, T. and Battilani, P., 2007. Studies on Aspergillus section Flavi isolated from maize in Northern Italy. International Journal of Food Microbiology 113: 330-338.
Gonçalez, E., Nogueira, J.C.H., Fonseca, H., Felicio, J.D., Pino, F.A. and Corrêa, B., 2008. Mycobiota and mycotoxins in Brazilian peanut kernels from sowing to harvest. International Journal of Food Microbiology 123: 184-190.
Goto, T., Ito, Y., Peterson, S.W. and Wicklow, D.T., 1997. Mycotoxin producing ability of Aspergillus tamarii. Mycotoxins 44: 17-20.
Gürse, M., 2006. Mycoflora and aflatoxin content of hazelnuts, walnuts, peanuts, almonds and roasted chickpeas (leblebi) sold in Turkey. International Journal of Food Properties 9: 395-399.
Hayashi, Y. and Yoshizawa, T., 2005. Analysis of cyclopiazonic acid in corn and rice by a newly developed method. Food Chemistry 93: 215-221.
Heperkan, D. and Karbancioglu-Güler, F., 2009. Determination of Aspergillus section Flavi and their aflatoxin and cyclopiazonic acid production patterns in naturally dried figs. In: Appell, M., Kendra, D.F. and Trucksess, M.W. (eds.) Mycotoxin prevention and control in agriculture. ACS Symposium Series, Washington, DC, USA, pp. 77-90.
Heperkan, D., Karbancioglu-Güler, F. and Oktay, H.I., 2012. Mycoflora and natural occurrence of aflatoxin, cyclopiazonic acid, fumonisin and ochratoxin A in dried figs. Food Additives and Contaminants 29: 277-286.
Holzapfel, C.W., 1968. The isolation and structure of cyclopiazonic acid, a toxic metabolite of Penicillium cyclopium westling. Tetrahedron 24: 2101-2119.
Horn, B.W., Greene, R.L., Sobolev, V.S., Dorner, J.W., Powel, J.H. and Layton, R.C., 1996. Association of morphology and mycotoxin production with vegetative compatability groups in Aspergillus flavus, Aspergillus parasiticus and A. tamarii. Mycologia 88: 574-587.
Iamanaka, B.T., Castle de Menezes, H., Vicente, E., Leite, R.S.F. and Taniwaki, M.H. 2007. Aflatoxigenic fungi and aflatoxins occurence in sultanas and dried figs commercialized in Brazil. Food Control 18: 454-457.
International Agency for Research on Cancer (IARC), 1993. Some naturally occuring substances: food items and constituents, heterocyclic aromatic amines and mycotoxins. IARC Monographs on the Evaluation of Carcinogenic Risk to Humans, Volume 56, Lyon, France, 571 pp.
Iwasaki, T. and Kosikowski, F.V., 1973. Production of ?-nitropropionic acid in foods. Journal of Food Science 38: 1162-1165.
Jaime-Garcia, R. and Cotty, P.J., 2003. Aflatoxin contamination of commercial cottonseed in south Texas. Phytopathology 93: 1190-1200.
Juan, C., Zinedine, A., Molt?, J.C., Idrissi, L. and Mañes, J., 2008. Aflatoxins levels in dried fruits and nuts from Rabat-Salé area, Morocco. Food Control 19: 849-853.
Kamika, I. and Takoy, L.L., 2011. Natural occurrence of aflatoxin B1in peanut collected from Kinshasa, Democratic Republic of Congo. Food Control 22: 1760-1764.
Klich, M.A., 2007. Aspergillus flavus: the major producer of aflatoxin. Molecular Plant Pathology 8: 713-722.
Leite, F.M.N., de Souza, M.L., de Souza, J.M.L., Cartaxo, C.B.D., Alvares, V.D. and da Cunha, C.R., 2014. Incidence of Aspergillus flavus, Aspergillus parasiticus and aflatoxins in Brazil nuts in the Amazon forest environment. World Mycotoxin Journal 7:199-205.
Lisker, N., Michaeli, R. and Frank, Z.R., 1993. Mycotoxigenic potential of Aspergillus flavus strains isolated form groundnuts growing in Israel. Mycopathologia 122: 177-183.
Liu, X.J., Luo, X.Y. and Hu,W.J., 1992. Studies on the epidemiology and ethiology of moldy sugarcane poisoning in China. Biomedical and Environmental Sciences 5: 161-177.
Martins, M.L. and Martins, H.M., 1999. Natural and in vitro co-production of cyclopiazonic acid and aflatoxins.Journal of Food Protection62: 292-294.
Mphande, F.A., Siame, B.A. and Taylor, J.E. 2004. Fungi, aflatoxins and cyclopiazonic acid associated with peanut retailing in Botswana. Journal of Food Protection 67: 96-102.
Oktay, H.I., Heperkan, D., Yelboga, E. and Karaguler, N.G., 2011. Aspergillus flavus – primary causative agent of aflatoxins in dried figs. Mycotaxon 115: 425-433.
Oliveira, C.A.F., Sebastiao, L.S., Fagundes, H., Rosim, R.E. and Fernandes, A.M., 2008. Aflatoxins and cyclopiazonic acid in feed and milk from dairy farms in Sao Paulo, Brazil. Food Additives and Contaminants1: 147-152.
Orth, R., 1977. Mycotoxins of Aspergillus oryzae strains for use in food industry as starters and enzyme producing molds. Annales de la Nutrition et de l’Alimentation 31: 617-624.
Oruc, H.H., Cengiz, M. and Kalkanli, O., 2006. Comparison of aflatoxin and fumonisin levels in maize grown in Turkey and imported from the USA. Feed Science and Technology 128: 337-341.
Pildain, M.B., Vaamonde, G. and Cabral, D., 2004. Analysis of population structure of Aspergillus flavus from peanut based on vegetative compatibility, geographic origin, mycotoxin and sclerotia production. International Journal of Food Microbiology 93: 31-40.
Razzaghi-Abyaneh, M., Shams-Ghahfarokhi, M., Allameh, A., Kazeroon-Shiri, A., Ranjbar-Bahadori, S., Mirzahoseini, H. and Rezaee, M., 2006. A survey on distribution of Aspergillus section Flavi in cornfield soils in Iran: populations patterns based on aflatoxins, cyclopiazonic acid and sclerotia production. Mycophatologia 161: 183-192.
Riba, A., Bouras, N., Mokrane, S., Mathieu, F. and Lebrihi, A., 2010. Aspergillus section Flavi and aflatoxins in Algerian wheat and derived products. Food and Chemical Toxicology 48: 2772-2777.
Richard, J.L., 2007. Some major mycotoxins and their mycotoxicoses – an overview. International Journal of Food Microbiology 119: 3-10.
Rodrigues, P., Venâncio, A., Kozakiewicz, Z. and Lima, N., 2009. A polyphasic approach to the identification of aflatoxigenic and non-aflatoxigenic strains of Aspergillus section Flavi isolated from Portuguese almonds. International Journal of Food Microbiology 129: 187-193.
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Dec 18, 2014
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