Intraspecific variability of growth and ochratoxin A production by Aspergillus carbonarius from different foods and geographical areas

Ochratoxin A (OTA) is a nephrotoxic mycotoxin naturally found in a wide range of food commodities throughout the world. Aspergillus carbonarius is the most important source of OTA in food commodities such as wine, grapes and dried vine fruits and is also responsible for the formation of OTA in coffe...

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Autores: Bragulat, M. Rosa|||0000-0003-1853-1777, Abarca Salat, Maria Lourdes|||0000-0002-4151-0758, Castellá, Gemma|||0000-0002-8404-0688, Cabañes Sáenz, Francisco Javier|||0000-0002-2244-5778
Tipo de recurso: artículo
Fecha de publicación:2019
País:España
Institución:Universitat Autònoma de Barcelona
Repositorio:Dipòsit Digital de Documents de la UAB
Idioma:inglés
OAI Identifier:oai:ddd.uab.cat:216461
Acceso en línea:https://ddd.uab.cat/record/216461
https://dx.doi.org/urn:doi:10.1016/j.ijfoodmicro.2019.108273
Access Level:acceso abierto
Palabra clave:Aspergillus carbonarius
Coffee
Ecophysiology
Grapes
Raisins
Ochratoxin A
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spelling Intraspecific variability of growth and ochratoxin A production by Aspergillus carbonarius from different foods and geographical areasBragulat, M. Rosa|||0000-0003-1853-1777Abarca Salat, Maria Lourdes|||0000-0002-4151-0758Castellá, Gemma|||0000-0002-8404-0688Cabañes Sáenz, Francisco Javier|||0000-0002-2244-5778Aspergillus carbonariusCoffeeEcophysiologyGrapesRaisinsOchratoxin AOchratoxin A (OTA) is a nephrotoxic mycotoxin naturally found in a wide range of food commodities throughout the world. Aspergillus carbonarius is the most important source of OTA in food commodities such as wine, grapes and dried vine fruits and is also responsible for the formation of OTA in coffee. The aim of this study was to determine the simultaneous effect of three culture media (Czapek Yeast Extract Broth (CYB); Synthetic Grape Juice Medium (SGM) and White grape juice (WGJ)) at three water activity (aw) levels (0.90; 0.95 and 0.98-0.99), and three incubation temperatures (15ºC, 25ºC and 35ºC) on the growth and OTA production by 16 strains of A. carbonarius. The strains were selected on the basis of the geographical origin of the substrate and included strains from different climatic zones of Spain as well as from other countries with different climatology. All the strains were confirmed for identity by sequencing of the calmodulin gene. The assay was performed in microtiter plates, determining the absorbance at 530 nm and the concentration of OTA after 1, 2, 4 and 10 days of incubation. No significant differences were observed in absorbance values between the strains. The highest absorbance values were recorded in CYB at 0.99 aw and at 0.95 aw after 10 days of incubation at 25ºC and 35ºC. None of the strains were able to grow at 0.90 aw and 15ºC in any culture media after 10 days of incubation. OTA concentration was statistically higher at 15ºC than at 25ºC or 35ºC. The highest significant OTA values were obtained at 0.98-0.99 aw and the best culture media for OTA production was CYB, followed by WGJ and SGM. While strains isolated from Mediterranean climate foods had a similar behavior despite being isolated from different geographical areas, OTA concentration produced by one Robusta coffee strain from Thailand was statistically higher at 25ºC than at 15ºC. This would suggest that the type of food matrices and consequently the adaptation of A. carbonarius strains to different climatic conditions would have a greater influence on the ecophysiology of the strains than only their geographical origin. 22019-01-0120192019-01-01Articlehttp://purl.org/coar/resource_type/c_6501SMURhttp://purl.org/coar/version/c_71e4c1898caa6e32info:eu-repo/semantics/articleapplication/pdfhttps://ddd.uab.cat/record/216461https://dx.doi.org/urn:doi:10.1016/j.ijfoodmicro.2019.108273reponame:Dipòsit Digital de Documents de la UABinstname:Universitat Autònoma de BarcelonaInglésengMinisterio de Economía y Competitividad https://doi.org/10.13039/501100003329 AGL2014-52516-Ropen accesshttp://purl.org/coar/access_right/c_abf2Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original.https://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:ddd.uab.cat:2164612026-06-06T12:50:31Z
dc.title.none.fl_str_mv Intraspecific variability of growth and ochratoxin A production by Aspergillus carbonarius from different foods and geographical areas
title Intraspecific variability of growth and ochratoxin A production by Aspergillus carbonarius from different foods and geographical areas
spellingShingle Intraspecific variability of growth and ochratoxin A production by Aspergillus carbonarius from different foods and geographical areas
Bragulat, M. Rosa|||0000-0003-1853-1777
Aspergillus carbonarius
Coffee
Ecophysiology
Grapes
Raisins
Ochratoxin A
title_short Intraspecific variability of growth and ochratoxin A production by Aspergillus carbonarius from different foods and geographical areas
title_full Intraspecific variability of growth and ochratoxin A production by Aspergillus carbonarius from different foods and geographical areas
title_fullStr Intraspecific variability of growth and ochratoxin A production by Aspergillus carbonarius from different foods and geographical areas
title_full_unstemmed Intraspecific variability of growth and ochratoxin A production by Aspergillus carbonarius from different foods and geographical areas
title_sort Intraspecific variability of growth and ochratoxin A production by Aspergillus carbonarius from different foods and geographical areas
dc.creator.none.fl_str_mv Bragulat, M. Rosa|||0000-0003-1853-1777
Abarca Salat, Maria Lourdes|||0000-0002-4151-0758
Castellá, Gemma|||0000-0002-8404-0688
Cabañes Sáenz, Francisco Javier|||0000-0002-2244-5778
author Bragulat, M. Rosa|||0000-0003-1853-1777
author_facet Bragulat, M. Rosa|||0000-0003-1853-1777
Abarca Salat, Maria Lourdes|||0000-0002-4151-0758
Castellá, Gemma|||0000-0002-8404-0688
Cabañes Sáenz, Francisco Javier|||0000-0002-2244-5778
author_role author
author2 Abarca Salat, Maria Lourdes|||0000-0002-4151-0758
Castellá, Gemma|||0000-0002-8404-0688
Cabañes Sáenz, Francisco Javier|||0000-0002-2244-5778
author2_role author
author
author
dc.subject.none.fl_str_mv Aspergillus carbonarius
Coffee
Ecophysiology
Grapes
Raisins
Ochratoxin A
topic Aspergillus carbonarius
Coffee
Ecophysiology
Grapes
Raisins
Ochratoxin A
description Ochratoxin A (OTA) is a nephrotoxic mycotoxin naturally found in a wide range of food commodities throughout the world. Aspergillus carbonarius is the most important source of OTA in food commodities such as wine, grapes and dried vine fruits and is also responsible for the formation of OTA in coffee. The aim of this study was to determine the simultaneous effect of three culture media (Czapek Yeast Extract Broth (CYB); Synthetic Grape Juice Medium (SGM) and White grape juice (WGJ)) at three water activity (aw) levels (0.90; 0.95 and 0.98-0.99), and three incubation temperatures (15ºC, 25ºC and 35ºC) on the growth and OTA production by 16 strains of A. carbonarius. The strains were selected on the basis of the geographical origin of the substrate and included strains from different climatic zones of Spain as well as from other countries with different climatology. All the strains were confirmed for identity by sequencing of the calmodulin gene. The assay was performed in microtiter plates, determining the absorbance at 530 nm and the concentration of OTA after 1, 2, 4 and 10 days of incubation. No significant differences were observed in absorbance values between the strains. The highest absorbance values were recorded in CYB at 0.99 aw and at 0.95 aw after 10 days of incubation at 25ºC and 35ºC. None of the strains were able to grow at 0.90 aw and 15ºC in any culture media after 10 days of incubation. OTA concentration was statistically higher at 15ºC than at 25ºC or 35ºC. The highest significant OTA values were obtained at 0.98-0.99 aw and the best culture media for OTA production was CYB, followed by WGJ and SGM. While strains isolated from Mediterranean climate foods had a similar behavior despite being isolated from different geographical areas, OTA concentration produced by one Robusta coffee strain from Thailand was statistically higher at 25ºC than at 15ºC. This would suggest that the type of food matrices and consequently the adaptation of A. carbonarius strains to different climatic conditions would have a greater influence on the ecophysiology of the strains than only their geographical origin.
publishDate 2019
dc.date.none.fl_str_mv 2
2019-01-01
2019
2019-01-01
dc.type.none.fl_str_mv Article
http://purl.org/coar/resource_type/c_6501
SMUR
http://purl.org/coar/version/c_71e4c1898caa6e32
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://ddd.uab.cat/record/216461
https://dx.doi.org/urn:doi:10.1016/j.ijfoodmicro.2019.108273
url https://ddd.uab.cat/record/216461
https://dx.doi.org/urn:doi:10.1016/j.ijfoodmicro.2019.108273
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Ministerio de Economía y Competitividad https://doi.org/10.13039/501100003329 AGL2014-52516-R
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
https://creativecommons.org/licenses/by/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
https://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Dipòsit Digital de Documents de la UAB
instname:Universitat Autònoma de Barcelona
instname_str Universitat Autònoma de Barcelona
reponame_str Dipòsit Digital de Documents de la UAB
collection Dipòsit Digital de Documents de la UAB
repository.name.fl_str_mv
repository.mail.fl_str_mv
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