The change of aflatoxin B1 (AFB1) content during must fermentation processes in different white, rosé and red musts was investigated, using selected yeast strains of Saccharomyces cerevisiae as starter cultures. ...The change of aflatoxin B1 (AFB1) content during must fermentation processes in different white, rosé and red musts was investigated, using selected yeast strains of Saccharomyces cerevisiae as starter cultures. Levels of AFB1 in must and lees were determined by high-performance liquid chromatography (HPLC) combined with diode array detection (DAD). Reductions of the AFB1 content between 77% - 97% were recorded after 90 days must fermentations in the model systems, while the relative adsorption level of AFB1 in lees was around ~0.63 in case of white wines, ~0.41 in case of rosé wines and ~0.23 in case of red wines. The results show that even extremely high AFB1 levels do not affect the fermentation process and the life-circle of yeast strains. The concentration of AFB1 in wine can be controlled by using appropriate yeast strains during the alcoholic fermentation.展开更多
Mycotoxins are toxic secondary metabolites of fungi belonging mainly to the Aspergillus, Penicillium and Fusarium genera. They can be formed in various agricultural produce in specific conditions. These natural and zo...Mycotoxins are toxic secondary metabolites of fungi belonging mainly to the Aspergillus, Penicillium and Fusarium genera. They can be formed in various agricultural produce in specific conditions. These natural and zootoxic chemical compounds cause an array of diseases in people and animals, i.e., mycotoxicoses. Depending on the type and dose, mycotoxins may cause liver, kidney, and lung cancers, as well as damage to the immune system, pathological changes in the nervous system, and reproduction disorders. Many mycotoxins disrupt digestion process, cause vomiting, nausea, anorexia, skin irritation and dermatitis, and even haemorrhages. A significant threat to the health of animals and people can be observed in the case of major infestation of crop ears from which foodstuff or feed are then produced. The ear infestation is facilitated by a suitable humidity and temperature during the growing season or while harvesting and storing the agricultural produce, which enhances the growth of mycotoxin-producing fungi. Suitable agricultural treatment, crop rotation, proper storing of crops in the conditions of limited humidity after the harvest as well as regular chemical analyses of the content of mycotoxins minimize their consumption and, accordingly, decrease the threat caused by these substances to the human and animal health.展开更多
This review presents several types of metabolites produced by the most common fungal pathogens and their roles in fungal pathogenesis. Toxic metabolites from toxigenic fungi include compounds such as aflatoxins, trich...This review presents several types of metabolites produced by the most common fungal pathogens and their roles in fungal pathogenesis. Toxic metabolites from toxigenic fungi include compounds such as aflatoxins, trichothecenes, ochratoxins, fumonisins, zearalenone and ergot alkaloids, which display hepatotoxicity, nephrotoxicity, neurotoxicity and genotoxicity. The ability of fungi to produce and elaborate hydrolytic enzymes is associated with virulence of several pathogenic fungi. The biogenesis of siderophores is investigated as it is a mechanism of iron acquisition. In particular, these metabolites act as iron chelators and storage compounds to support pathogenic fungi to survive in mammalian hosts whose iron homeostasis is strictly regulated and prevent the formation of free radicals which are formed by free iron. Melanins clearly promote infectivity in a number of species of fungal pathogens. They interfere with oxidative metabolism of phagocytosis making the fungus relatively resistant to phagocyte attack. Several metabolies such as pullulan, mannitol, β-(1,3)-glucan, hem-binding proteins, estrogen-binding proteins, farnesol, agglutinin-like sequence proteins, glucuronoxylomannan and others also have advantages in fungal pathogenicity. The identification of fungal metabolites involved in pathogenesis, and recognition of mechanisms of pathogenesis may lead to development of new efficient anti-fungal therapies.展开更多
文摘The change of aflatoxin B1 (AFB1) content during must fermentation processes in different white, rosé and red musts was investigated, using selected yeast strains of Saccharomyces cerevisiae as starter cultures. Levels of AFB1 in must and lees were determined by high-performance liquid chromatography (HPLC) combined with diode array detection (DAD). Reductions of the AFB1 content between 77% - 97% were recorded after 90 days must fermentations in the model systems, while the relative adsorption level of AFB1 in lees was around ~0.63 in case of white wines, ~0.41 in case of rosé wines and ~0.23 in case of red wines. The results show that even extremely high AFB1 levels do not affect the fermentation process and the life-circle of yeast strains. The concentration of AFB1 in wine can be controlled by using appropriate yeast strains during the alcoholic fermentation.
文摘Mycotoxins are toxic secondary metabolites of fungi belonging mainly to the Aspergillus, Penicillium and Fusarium genera. They can be formed in various agricultural produce in specific conditions. These natural and zootoxic chemical compounds cause an array of diseases in people and animals, i.e., mycotoxicoses. Depending on the type and dose, mycotoxins may cause liver, kidney, and lung cancers, as well as damage to the immune system, pathological changes in the nervous system, and reproduction disorders. Many mycotoxins disrupt digestion process, cause vomiting, nausea, anorexia, skin irritation and dermatitis, and even haemorrhages. A significant threat to the health of animals and people can be observed in the case of major infestation of crop ears from which foodstuff or feed are then produced. The ear infestation is facilitated by a suitable humidity and temperature during the growing season or while harvesting and storing the agricultural produce, which enhances the growth of mycotoxin-producing fungi. Suitable agricultural treatment, crop rotation, proper storing of crops in the conditions of limited humidity after the harvest as well as regular chemical analyses of the content of mycotoxins minimize their consumption and, accordingly, decrease the threat caused by these substances to the human and animal health.
文摘This review presents several types of metabolites produced by the most common fungal pathogens and their roles in fungal pathogenesis. Toxic metabolites from toxigenic fungi include compounds such as aflatoxins, trichothecenes, ochratoxins, fumonisins, zearalenone and ergot alkaloids, which display hepatotoxicity, nephrotoxicity, neurotoxicity and genotoxicity. The ability of fungi to produce and elaborate hydrolytic enzymes is associated with virulence of several pathogenic fungi. The biogenesis of siderophores is investigated as it is a mechanism of iron acquisition. In particular, these metabolites act as iron chelators and storage compounds to support pathogenic fungi to survive in mammalian hosts whose iron homeostasis is strictly regulated and prevent the formation of free radicals which are formed by free iron. Melanins clearly promote infectivity in a number of species of fungal pathogens. They interfere with oxidative metabolism of phagocytosis making the fungus relatively resistant to phagocyte attack. Several metabolies such as pullulan, mannitol, β-(1,3)-glucan, hem-binding proteins, estrogen-binding proteins, farnesol, agglutinin-like sequence proteins, glucuronoxylomannan and others also have advantages in fungal pathogenicity. The identification of fungal metabolites involved in pathogenesis, and recognition of mechanisms of pathogenesis may lead to development of new efficient anti-fungal therapies.
