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Sıcaklığın Aspergillus section Nigri Üyelerinin Okratoksin A Oluşturması Üzerine Etkisinin İncelenmesi

Year 2015, Volume: 2 Issue: 1, 1 - 8, 01.06.2016

Abstract

Mikotoksinler çesitli bitkisel ve hayvansal orijinli gıdalarda yaygın olarak bulunan küflerin ürettiği düşük molekül ağırlıklı ikincil metabolitledir. Miktoksijenik küflerin dağılımı ve son üründe ki miktarları iklimsel faktörlerden ve gıda işleme koşullarına bağlı olarak değişkenlik göstermektedir. Aspergillus section Nigri üyeleri OTA kontaminasyonundan başlıca sorumlu küflerdir. Okratoksin A, Aspergillus ochraceus, A. carbonarius, A. niger ve Penicillium verrucosum’un da dahil olduğu bazı Aspergillus ve Penicillium türleri tarafından üretilmektedir. OTA, Uluslararası Kanser Araştırma Ajansı (IARC) tarafından“Grup IIB” muhtemel karsinojen olarak sınıflandırılmıştır. Bu çalışmada Ege Bölgesi’nden toplanan kuru incirlerden izole edilen 30 adet Aspergillus section Nigri izolatının (10 adet A. carbonarius, 20 adet A. niger aggregate) OTA oluşturma özellikleri 25°C ve 30°C’de 7 ve 10 günlük inkübasyon süresi sonunda belirlenmiştir. A. carbonarius izolatlarının CYA (Czapek yeast extract agar) besiyerinde %90 oranında OTA üreticisi olduğu belirlenmiştir. A. niger ise YES (yeast extract sucrose) besiyerinde %45 oranında OTA üretmiştir. Aspergillus carbonarius izolatları 0,14-8,46 µg/g aralığında OTA üretirken, Aspergillus niger agg. izolatları Aspergillus carbonarius'a göre daha düşük seviyelerde OTA üreticisidir.

References

  • Amezqueta, S., Gonzalez-Penas, E. , Dachoupakan, C., Murillo-Arbizu, S., Lopez de Cerain, A. and Guraud, J. P. "OTA-producing fungi isolated from stored cocoa beans". Letters in Applied Microbiology, 47: 197–201, Esteban, A., Abarca, M.L., Bragulat, M.R., Cabanes, F.J. "Influence of water activity and temprature on growth of isolates of Aspergillus section Nigri obtained from grapes", Food Microbiology, 23, 634-640, 2006.
  • Nizamlıoğlu, N. M., Çon, A. H. "Gıda ve Yemlerde Önemli Mikotoksinler: Sitrinin, Sitreoviridin ve Sterigmatosistin", Akademik Gıda 8(5), 29-36, 2010.
  • Erzurum, K. "Gıdalarda mikotoksin oluşumunu etkileyen faktöreler", Gıda, 26(4), 289-293, 2001.
  • Krska R. and Molinelli, A. "Mycotoxin analysis: state-of-the-art and future trends", Analytical and Bioanalytical Chemistry, 387, 145–148, 2007.
  • Belli, N., Ramos, A.J., Sanchis, V. and Marin, S. "Incubation time and water activity effects on ochratoxin A production by Aspergillus section Nigri strains isolated from grapes", Letters in Applied Microbiology, 38, 72– , 2004.
  • Zinedine, A., Soriano, J. M., Juan, C., Mojemmı, M., Molto, J. C., Bouklouze, A., Cherrah, Y., Idrissi, L., El Aouad, R., Manes, J. "Incidence of ochratoxin A in rice and dried fruits from Rabat and Sale´area, Morocco", Food Additives and Contaminants, 24(3): 285–291, 2007.
  • Belli, N., Marin, S., Sanchis, V. and Ramos, A. J. "Review: Ochratoxin A in wines, musts and grape juices: occurrence, regulations and methods of analysis", Food Science and Technology International 8(6), 325-335, Remiro, R., González-Peñas, E., Lizarraga, E., López de Cerain, A. "Quantification of ochratoxin A and five analogs in Navarra red wines", Food Control 27, 139-145, 2012.
  • Duarte, S. C., Pena, A., Lino, C. M. "A review on ochratoxin A occurrence and effects of processing of cereal and cereal derived food products", Food Microbiology, Volume 27, Issue 2, Pages 187–198, 2010.
  • Hassan, Z., Khan M, Z. Khan, A. Javed, J. "Pathological Responses of White Leghorn Breeder Hens Kept on Ochratoxin A Contaminated Feed", Pakistan Veterinary Journal, 30(2): 118-123, 2010.
  • Khoury, A. E., Atoui, A. "Ochratoxin A: General Overview and Actual Molecular Status", Toxins, 2(4), 493, 2010.
  • De Rossi, P., Ricelli, A., Reverberi, M., Bello, C., Fabbri, A. A., Fanelli, C., De Rossi, A., Corradini, D. and Nicoletti, I. "Grape variety related trans-resveratrol induction affects Aspergillus carbonarius growth and ochratoxin A biostnthesis", International Journal of Food Microbiology 156(2):127-32, 2012.
  • Kapetanakou, A. E., Panagou, E. Z., Gialitak, M., Eleftherios, İ., Drosinos, H., Skandamis, P. N. "Evaluating the combined effect of water activity, pH and temperature on ochratoxin A production by Aspergillus ochraceus and Aspergillus carbonarius on culture medium and Corinth raisins", Food Control, :725-732, 2009.
  • Magan, N., Aldred, D. "Conditions of formation of ochratoxin A in drying, transport and in different commodities", Food Additives and Contaminants, Supplement 1:10–16, 2005.
  • Spadaro, D., Patharajan, S., Lore, A., Gullino, M. L., Garibaldi, A. "Effect of pH, water activity and temperature on the growth and accumulation of ochratoxin A produced by three strains of Aspergillus carbonarius isolated from Italian vineyards", Phytopathol. Mediterr. 49, 65–73, 2010.
  • Nielsen, K. F., Mogensen, J. M., Johansen, M., Larsen, T. O., Frisvad, J. C. "Review of secondary metabolites and mycotoxins from the Aspergillus niger group", Anal Bioanal Chem,395:1225–1242, 2009.
  • Karbancıoğlu-Güler, F. "İncirde Okratoksin A ve fumonisin oluşumunun incelenmesi", Doktora Tezi. İ.T.Ü. Fen Bilimleri Enstitüsü, 2008.
  • Bragulat, M.R., Abarca, M.L., Cabañes, F.J. "An easy screening method for fungi producing ochratoxin A in pure culture", International Journal of Food Microbiology 71, 139–144, 2001.
  • Amezqueta, S., Schorr-Galindo, S., Murillo-Arbizu, M., Gonzalez-Penas, E., Lopez de Cerain, A., Guiraud, J. P. "OTA-producing fungi in foodstuf: A review", Food Control, 26: 259-268, 2012.
  • Esteban, A., Abarca, M.R. and Cabanes, F.J. Effects of temperature and incubation time on production of A by black aspergilli, Research in Microbiology, 155, 861–866, 2004.
  • Pitt, J.I. "Toxigenic fungi and mycotoxins", British Medical Bulletin, 56: 1 184-192, 2000.
  • Abarca, M. L., Accensi, F., Bragulat, M. R., Castella, G. and Cabañes, F.J.. "Aspergillus carbonarius as the main source of ochratoxin A contamination in dried vine fruits from the Spanish market", Journal of Food Protection, 66, 504–506, 2003.
  • Bau, M., Bragulat, M.R., Abarca, M.L. Minguez, S. and Cabañes, F.J. "Ochratoxin A producing fungi from Spanish vineyards", Advances in Experimental Medicine and Biology, 571, 173-180, 2006.
  • Da, R. R., Palacios, V., Combina, M., Fraga, M. E., De, O. R., A., Magnoli, C.E. and Dalcero, A.M. "Potential ochratoxin A producers from wine grapes in Argentina and Brazil", Food Additives and Contaminants, 19, 408-414, 2002.
  • Guzev, L., Danshin, A., Ziv, S. and Lichter, A. "Occurrence of ochratoxin A producing fungi in wine and table grapes in Israel", International Journal of Food Microbiology, 111, 67–71, 2006.
  • Iamanaka, B. T., Taniwaki, M. H., Vicente, E. and Menezes H. "Fungi producing ochratoxin in dried fruits", Advanced in Experimental Medicine and Biology, 571, 181-188, 2006.
  • Palumbo, J. D., O'Keeffe, T. L., Vasquez, S. J. and Mahoney, N. E."Isolation and identification of ochratoxin A-producing Aspergillus section Nigri strains from California raisins". Letters in Applied Microbiology 52, 330–336, (2011).
  • Techarat S. ve Dachoupakan, C. "Growth and Ochratoxin A production of black aspergilli isolated from Thai wine grapes", Asian Journal of Food and Agro-Industry, 5(03) : 172-182, 2012.
  • Noonim, P., Mahakarnchanakul, W., Nielsen, K. F., Frisvadi J. C., Samson, R. A. " Isolation, identification and toxigenic potential of ochratoxin A-producing Aspergillus species from coffee beans grown in two regions of Thailand", International Journal of Food Microbiology, volume 128:2, 197-202, 2008.
  • Battilani, P., Giorni, P., Bertuzzi, T., Formenti, S. and Pietri, A. "Black aspergilli on ochratoxin A in grapes in Italy", International of Food Microbiology, 111: 53-60, 2006.
  • Belli, N., Bau, M., Marin, S., Abarca, M.L., Ramos, A. J., Bragulat, M.R. " Mycobiota and ochratoxin A producing fungi from Spanish wine grapes", International Journal of Food Microbiology, 111: 40–45, 2006.
  • Martins, H. M., Martins, M. L., Bernardo, F. and Gimeno, A. "Ability of wild strains of Aspergillus niger to produce ocratoxin A in cracked corn", RPCV (2005) 100 (555-556) 189-192, 2005.
  • Karbancıoğlu-Güler, F. and Heperkan, D. " Natural occurrence of ochratoxin A in dried figs", Anal. Chim. Acta 617, 32–36, 2008.
  • Heperkan, D., Karbancıoğlu-Güler, F. and Oktay, H. I." Mycoflora and natural occurrence of aflatoxin, cyclopiazonic acid, fumonisin and ochratoxin A in dried figs", Food Addit. Contam. 29(Pt A), 277–286, 2012.

The Effect of Temperature on Ochratoxin A Production of Aspergillus section Nigri Members

Year 2015, Volume: 2 Issue: 1, 1 - 8, 01.06.2016

Abstract

Mycotoxins are low molecular weight secondary metabolites that have adverse effects on humans, animals, and crops that result in illnesses and economic losses. They are commonly found in various plant and animal origin foods. Distribution of mycotoxin producer fungi quantities in the final product varies depending on climatic factors and food processing conditions. The aim of this study was to investigate the ochratoxin producing abilities of 30 isolates of Aspergillus section Nigri (10 Aspergillus carbonarius, 20 Aspergillus niger agg.) isolated from dried figs. Ochratoxin A production properties of these isolates were determined at 25 °C and 30 °C after 7 and 10 day of incubation. Incidence of ochratoxin A production by Aspergillus carbonarius isolates were 90% on Czapek yeast exrtact agar. Forty five percent of Aspergillus niger agg. was ochratoxin A producer on yeast extract sucrose. Aspergillus carbonarius isolates were produced ochratoxin A within the range of 0.14-8.46 µg/g. OTA amounts produced by Aspergillus niger agg. isolates were lower than by Aspergillus carbonarius.

References

  • Amezqueta, S., Gonzalez-Penas, E. , Dachoupakan, C., Murillo-Arbizu, S., Lopez de Cerain, A. and Guraud, J. P. "OTA-producing fungi isolated from stored cocoa beans". Letters in Applied Microbiology, 47: 197–201, Esteban, A., Abarca, M.L., Bragulat, M.R., Cabanes, F.J. "Influence of water activity and temprature on growth of isolates of Aspergillus section Nigri obtained from grapes", Food Microbiology, 23, 634-640, 2006.
  • Nizamlıoğlu, N. M., Çon, A. H. "Gıda ve Yemlerde Önemli Mikotoksinler: Sitrinin, Sitreoviridin ve Sterigmatosistin", Akademik Gıda 8(5), 29-36, 2010.
  • Erzurum, K. "Gıdalarda mikotoksin oluşumunu etkileyen faktöreler", Gıda, 26(4), 289-293, 2001.
  • Krska R. and Molinelli, A. "Mycotoxin analysis: state-of-the-art and future trends", Analytical and Bioanalytical Chemistry, 387, 145–148, 2007.
  • Belli, N., Ramos, A.J., Sanchis, V. and Marin, S. "Incubation time and water activity effects on ochratoxin A production by Aspergillus section Nigri strains isolated from grapes", Letters in Applied Microbiology, 38, 72– , 2004.
  • Zinedine, A., Soriano, J. M., Juan, C., Mojemmı, M., Molto, J. C., Bouklouze, A., Cherrah, Y., Idrissi, L., El Aouad, R., Manes, J. "Incidence of ochratoxin A in rice and dried fruits from Rabat and Sale´area, Morocco", Food Additives and Contaminants, 24(3): 285–291, 2007.
  • Belli, N., Marin, S., Sanchis, V. and Ramos, A. J. "Review: Ochratoxin A in wines, musts and grape juices: occurrence, regulations and methods of analysis", Food Science and Technology International 8(6), 325-335, Remiro, R., González-Peñas, E., Lizarraga, E., López de Cerain, A. "Quantification of ochratoxin A and five analogs in Navarra red wines", Food Control 27, 139-145, 2012.
  • Duarte, S. C., Pena, A., Lino, C. M. "A review on ochratoxin A occurrence and effects of processing of cereal and cereal derived food products", Food Microbiology, Volume 27, Issue 2, Pages 187–198, 2010.
  • Hassan, Z., Khan M, Z. Khan, A. Javed, J. "Pathological Responses of White Leghorn Breeder Hens Kept on Ochratoxin A Contaminated Feed", Pakistan Veterinary Journal, 30(2): 118-123, 2010.
  • Khoury, A. E., Atoui, A. "Ochratoxin A: General Overview and Actual Molecular Status", Toxins, 2(4), 493, 2010.
  • De Rossi, P., Ricelli, A., Reverberi, M., Bello, C., Fabbri, A. A., Fanelli, C., De Rossi, A., Corradini, D. and Nicoletti, I. "Grape variety related trans-resveratrol induction affects Aspergillus carbonarius growth and ochratoxin A biostnthesis", International Journal of Food Microbiology 156(2):127-32, 2012.
  • Kapetanakou, A. E., Panagou, E. Z., Gialitak, M., Eleftherios, İ., Drosinos, H., Skandamis, P. N. "Evaluating the combined effect of water activity, pH and temperature on ochratoxin A production by Aspergillus ochraceus and Aspergillus carbonarius on culture medium and Corinth raisins", Food Control, :725-732, 2009.
  • Magan, N., Aldred, D. "Conditions of formation of ochratoxin A in drying, transport and in different commodities", Food Additives and Contaminants, Supplement 1:10–16, 2005.
  • Spadaro, D., Patharajan, S., Lore, A., Gullino, M. L., Garibaldi, A. "Effect of pH, water activity and temperature on the growth and accumulation of ochratoxin A produced by three strains of Aspergillus carbonarius isolated from Italian vineyards", Phytopathol. Mediterr. 49, 65–73, 2010.
  • Nielsen, K. F., Mogensen, J. M., Johansen, M., Larsen, T. O., Frisvad, J. C. "Review of secondary metabolites and mycotoxins from the Aspergillus niger group", Anal Bioanal Chem,395:1225–1242, 2009.
  • Karbancıoğlu-Güler, F. "İncirde Okratoksin A ve fumonisin oluşumunun incelenmesi", Doktora Tezi. İ.T.Ü. Fen Bilimleri Enstitüsü, 2008.
  • Bragulat, M.R., Abarca, M.L., Cabañes, F.J. "An easy screening method for fungi producing ochratoxin A in pure culture", International Journal of Food Microbiology 71, 139–144, 2001.
  • Amezqueta, S., Schorr-Galindo, S., Murillo-Arbizu, M., Gonzalez-Penas, E., Lopez de Cerain, A., Guiraud, J. P. "OTA-producing fungi in foodstuf: A review", Food Control, 26: 259-268, 2012.
  • Esteban, A., Abarca, M.R. and Cabanes, F.J. Effects of temperature and incubation time on production of A by black aspergilli, Research in Microbiology, 155, 861–866, 2004.
  • Pitt, J.I. "Toxigenic fungi and mycotoxins", British Medical Bulletin, 56: 1 184-192, 2000.
  • Abarca, M. L., Accensi, F., Bragulat, M. R., Castella, G. and Cabañes, F.J.. "Aspergillus carbonarius as the main source of ochratoxin A contamination in dried vine fruits from the Spanish market", Journal of Food Protection, 66, 504–506, 2003.
  • Bau, M., Bragulat, M.R., Abarca, M.L. Minguez, S. and Cabañes, F.J. "Ochratoxin A producing fungi from Spanish vineyards", Advances in Experimental Medicine and Biology, 571, 173-180, 2006.
  • Da, R. R., Palacios, V., Combina, M., Fraga, M. E., De, O. R., A., Magnoli, C.E. and Dalcero, A.M. "Potential ochratoxin A producers from wine grapes in Argentina and Brazil", Food Additives and Contaminants, 19, 408-414, 2002.
  • Guzev, L., Danshin, A., Ziv, S. and Lichter, A. "Occurrence of ochratoxin A producing fungi in wine and table grapes in Israel", International Journal of Food Microbiology, 111, 67–71, 2006.
  • Iamanaka, B. T., Taniwaki, M. H., Vicente, E. and Menezes H. "Fungi producing ochratoxin in dried fruits", Advanced in Experimental Medicine and Biology, 571, 181-188, 2006.
  • Palumbo, J. D., O'Keeffe, T. L., Vasquez, S. J. and Mahoney, N. E."Isolation and identification of ochratoxin A-producing Aspergillus section Nigri strains from California raisins". Letters in Applied Microbiology 52, 330–336, (2011).
  • Techarat S. ve Dachoupakan, C. "Growth and Ochratoxin A production of black aspergilli isolated from Thai wine grapes", Asian Journal of Food and Agro-Industry, 5(03) : 172-182, 2012.
  • Noonim, P., Mahakarnchanakul, W., Nielsen, K. F., Frisvadi J. C., Samson, R. A. " Isolation, identification and toxigenic potential of ochratoxin A-producing Aspergillus species from coffee beans grown in two regions of Thailand", International Journal of Food Microbiology, volume 128:2, 197-202, 2008.
  • Battilani, P., Giorni, P., Bertuzzi, T., Formenti, S. and Pietri, A. "Black aspergilli on ochratoxin A in grapes in Italy", International of Food Microbiology, 111: 53-60, 2006.
  • Belli, N., Bau, M., Marin, S., Abarca, M.L., Ramos, A. J., Bragulat, M.R. " Mycobiota and ochratoxin A producing fungi from Spanish wine grapes", International Journal of Food Microbiology, 111: 40–45, 2006.
  • Martins, H. M., Martins, M. L., Bernardo, F. and Gimeno, A. "Ability of wild strains of Aspergillus niger to produce ocratoxin A in cracked corn", RPCV (2005) 100 (555-556) 189-192, 2005.
  • Karbancıoğlu-Güler, F. and Heperkan, D. " Natural occurrence of ochratoxin A in dried figs", Anal. Chim. Acta 617, 32–36, 2008.
  • Heperkan, D., Karbancıoğlu-Güler, F. and Oktay, H. I." Mycoflora and natural occurrence of aflatoxin, cyclopiazonic acid, fumonisin and ochratoxin A in dried figs", Food Addit. Contam. 29(Pt A), 277–286, 2012.

Details

Other ID JA48ZT48ZN
Journal Section Articles
Authors

Ayşegül MUTLU-İNGÖK This is me

H. Funda KARBANCIOĞLU-GÜLER This is me

Publication Date June 1, 2016
Submission Date July 1, 2016
Published in Issue Year 2015 Volume: 2 Issue: 1

Cite

APA MUTLU-İNGÖK, A., & KARBANCIOĞLU-GÜLER, H. F. (2016). Sıcaklığın Aspergillus section Nigri Üyelerinin Okratoksin A Oluşturması Üzerine Etkisinin İncelenmesi. Bilecik Şeyh Edebali Üniversitesi Fen Bilimleri Dergisi, 2(1), 1-8.