A. Fachin, Gabriela Gonzalez Segura, Cyntia Aparecida Montagneri Arevabini, M. Abreu, T. Bitencourt, F. Nishimura, R. O. Beleboni, M. Marins, Sift Desk Journals Open Access Journals
{"title":"分子和分析方法表明,从即食花生样品中分离得到的产生黄曲霉毒素b1的黄曲霉对抗真菌剂甲基硫代酸盐具有耐药性","authors":"A. Fachin, Gabriela Gonzalez Segura, Cyntia Aparecida Montagneri Arevabini, M. Abreu, T. Bitencourt, F. Nishimura, R. O. Beleboni, M. Marins, Sift Desk Journals Open Access Journals","doi":"10.25177/jfst.5.1.ra.617","DOIUrl":null,"url":null,"abstract":"The peanut is a product of high nutritive value and an economically important crop. However, peanuts can be contaminated during storage with Aspergillus flavus, which produces aflatoxins. In humans, aflatoxins can cause hepatocellular carcinoma. Exposure of animals to aflatoxins can result in weight loss and generate residues in meat and milk. The objective of this study was to isolate and identify aflatoxigenic fungi, to quantify the production of aflatoxin B1, and to correlate its production with resistance to the antifungal agent methyl-thiophanate (MT) in ready-to-eat peanuts samples. Nine of the 50 samples selected were found to be contaminated with A. flavus by PCR amplification of the ITS region. In addition, three genes of the aflatoxin B1 biosynthesis pathway were amplified. HPLC analysis revealed that the isolates produced high levels of aflatoxins ranging from 4 to 285 μg/mL. Furthermore, the isolate producing the highest concentration of aflatoxin (285 μg/mL) exhibited the highest resistance to antifungal MT (MIC ≥ 250 μg/mL), factors that might be related. The present results confirm the presence of aflatoxin-producing fungi resistant to MT in peanut samples, which may pose health risks to consumers.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":null,"pages":null},"PeriodicalIF":2.6000,"publicationDate":"2020-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"4","resultStr":"{\"title\":\"The molecular and analytical methods reveal aflatoxin B1-producing Aspergillus flavus isolated from ready-to-eat peanut samples are resistant to the antifungal agent methyl-thiophanate\",\"authors\":\"A. Fachin, Gabriela Gonzalez Segura, Cyntia Aparecida Montagneri Arevabini, M. Abreu, T. Bitencourt, F. Nishimura, R. O. Beleboni, M. Marins, Sift Desk Journals Open Access Journals\",\"doi\":\"10.25177/jfst.5.1.ra.617\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The peanut is a product of high nutritive value and an economically important crop. However, peanuts can be contaminated during storage with Aspergillus flavus, which produces aflatoxins. In humans, aflatoxins can cause hepatocellular carcinoma. Exposure of animals to aflatoxins can result in weight loss and generate residues in meat and milk. The objective of this study was to isolate and identify aflatoxigenic fungi, to quantify the production of aflatoxin B1, and to correlate its production with resistance to the antifungal agent methyl-thiophanate (MT) in ready-to-eat peanuts samples. Nine of the 50 samples selected were found to be contaminated with A. flavus by PCR amplification of the ITS region. In addition, three genes of the aflatoxin B1 biosynthesis pathway were amplified. HPLC analysis revealed that the isolates produced high levels of aflatoxins ranging from 4 to 285 μg/mL. Furthermore, the isolate producing the highest concentration of aflatoxin (285 μg/mL) exhibited the highest resistance to antifungal MT (MIC ≥ 250 μg/mL), factors that might be related. The present results confirm the presence of aflatoxin-producing fungi resistant to MT in peanut samples, which may pose health risks to consumers.\",\"PeriodicalId\":16004,\"journal\":{\"name\":\"Journal of Food Science and Technology-mysore\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.6000,\"publicationDate\":\"2020-01-02\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"4\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Science and Technology-mysore\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.25177/jfst.5.1.ra.617\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science and Technology-mysore","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.25177/jfst.5.1.ra.617","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
The molecular and analytical methods reveal aflatoxin B1-producing Aspergillus flavus isolated from ready-to-eat peanut samples are resistant to the antifungal agent methyl-thiophanate
The peanut is a product of high nutritive value and an economically important crop. However, peanuts can be contaminated during storage with Aspergillus flavus, which produces aflatoxins. In humans, aflatoxins can cause hepatocellular carcinoma. Exposure of animals to aflatoxins can result in weight loss and generate residues in meat and milk. The objective of this study was to isolate and identify aflatoxigenic fungi, to quantify the production of aflatoxin B1, and to correlate its production with resistance to the antifungal agent methyl-thiophanate (MT) in ready-to-eat peanuts samples. Nine of the 50 samples selected were found to be contaminated with A. flavus by PCR amplification of the ITS region. In addition, three genes of the aflatoxin B1 biosynthesis pathway were amplified. HPLC analysis revealed that the isolates produced high levels of aflatoxins ranging from 4 to 285 μg/mL. Furthermore, the isolate producing the highest concentration of aflatoxin (285 μg/mL) exhibited the highest resistance to antifungal MT (MIC ≥ 250 μg/mL), factors that might be related. The present results confirm the presence of aflatoxin-producing fungi resistant to MT in peanut samples, which may pose health risks to consumers.
期刊介绍:
The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.