Brazil nuts are subject to infection with B and G aflatoxin-producing fungus, Aspergillus pseudonomius
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório do Instituto de Tecnologia de Alimentos |
Texto Completo: | http://repositorio.ital.sp.gov.br/jspui/handle/123456789/378 |
Resumo: | The exploitation of the Brazil nut is one of the most important activities of the extractive communities of the Amazon rainforest. However, its commercialization can be affected by the presence of aflatoxins produced by fungi, namely Aspergillus section Flavi. In the present study, we investigated a collection of Aspergillus nomius strains isolated from Brazil nuts using different approaches, including morphological characters, RAPD and AFLP profiles, partial β-tubulin and calmodulin nucleotide sequences, aflatoxin patterns, as well as tolerance to low water activity in cultured media. Results showed that most of the isolates do belong to A. nomius species, but a few were re-identified as Aspergillus pseudonomius, a very recently described species. The results of the analyses of molecular variance, as well as the high pairwise FST values between A. nomius and A. pseudonomius suggested the isolation between these two species and the inexistence of gene flow. Fixed interspecific nucleotide polymorphisms at β-tubulin and calmodulin loci are presented. All A. pseudonomius strains analyzed produced aflatoxins AFB1, AFB2, AFG1 and AFG2. This study contains the first-ever report on the occurrence in Brazil nuts of A. pseudonomius. The G-type aflatoxins and the mycotoxin tenuazonic acid are reported here for the first time in A. pseudonomius. © 2014 Elsevier B.V. All rights reserved. |
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Brazil nuts are subject to infection with B and G aflatoxin-producing fungus, Aspergillus pseudonomiusAspergillus section FlaviBrazil nutAflatoxin productionThe exploitation of the Brazil nut is one of the most important activities of the extractive communities of the Amazon rainforest. However, its commercialization can be affected by the presence of aflatoxins produced by fungi, namely Aspergillus section Flavi. In the present study, we investigated a collection of Aspergillus nomius strains isolated from Brazil nuts using different approaches, including morphological characters, RAPD and AFLP profiles, partial β-tubulin and calmodulin nucleotide sequences, aflatoxin patterns, as well as tolerance to low water activity in cultured media. Results showed that most of the isolates do belong to A. nomius species, but a few were re-identified as Aspergillus pseudonomius, a very recently described species. The results of the analyses of molecular variance, as well as the high pairwise FST values between A. nomius and A. pseudonomius suggested the isolation between these two species and the inexistence of gene flow. Fixed interspecific nucleotide polymorphisms at β-tubulin and calmodulin loci are presented. All A. pseudonomius strains analyzed produced aflatoxins AFB1, AFB2, AFG1 and AFG2. This study contains the first-ever report on the occurrence in Brazil nuts of A. pseudonomius. The G-type aflatoxins and the mycotoxin tenuazonic acid are reported here for the first time in A. pseudonomius. © 2014 Elsevier B.V. All rights reserved.ElsevierMassi, Fernanda Pelisson; et. al.2022-08-01T19:39:57Z2022-08-01T19:39:57Z2014info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfInternational Journal of Food Microbiology, New York, v.186, p.14-21, março/2014.http://repositorio.ital.sp.gov.br/jspui/handle/123456789/378reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2022-08-01T19:39:57Zoai:http://repositorio.ital.sp.gov.br:123456789/378Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2022-08-01T19:39:57Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Brazil nuts are subject to infection with B and G aflatoxin-producing fungus, Aspergillus pseudonomius |
title |
Brazil nuts are subject to infection with B and G aflatoxin-producing fungus, Aspergillus pseudonomius |
spellingShingle |
Brazil nuts are subject to infection with B and G aflatoxin-producing fungus, Aspergillus pseudonomius Massi, Fernanda Pelisson; et. al. Aspergillus section Flavi Brazil nut Aflatoxin production |
title_short |
Brazil nuts are subject to infection with B and G aflatoxin-producing fungus, Aspergillus pseudonomius |
title_full |
Brazil nuts are subject to infection with B and G aflatoxin-producing fungus, Aspergillus pseudonomius |
title_fullStr |
Brazil nuts are subject to infection with B and G aflatoxin-producing fungus, Aspergillus pseudonomius |
title_full_unstemmed |
Brazil nuts are subject to infection with B and G aflatoxin-producing fungus, Aspergillus pseudonomius |
title_sort |
Brazil nuts are subject to infection with B and G aflatoxin-producing fungus, Aspergillus pseudonomius |
author |
Massi, Fernanda Pelisson; et. al. |
author_facet |
Massi, Fernanda Pelisson; et. al. |
author_role |
author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Massi, Fernanda Pelisson; et. al. |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
Aspergillus section Flavi Brazil nut Aflatoxin production |
topic |
Aspergillus section Flavi Brazil nut Aflatoxin production |
description |
The exploitation of the Brazil nut is one of the most important activities of the extractive communities of the Amazon rainforest. However, its commercialization can be affected by the presence of aflatoxins produced by fungi, namely Aspergillus section Flavi. In the present study, we investigated a collection of Aspergillus nomius strains isolated from Brazil nuts using different approaches, including morphological characters, RAPD and AFLP profiles, partial β-tubulin and calmodulin nucleotide sequences, aflatoxin patterns, as well as tolerance to low water activity in cultured media. Results showed that most of the isolates do belong to A. nomius species, but a few were re-identified as Aspergillus pseudonomius, a very recently described species. The results of the analyses of molecular variance, as well as the high pairwise FST values between A. nomius and A. pseudonomius suggested the isolation between these two species and the inexistence of gene flow. Fixed interspecific nucleotide polymorphisms at β-tubulin and calmodulin loci are presented. All A. pseudonomius strains analyzed produced aflatoxins AFB1, AFB2, AFG1 and AFG2. This study contains the first-ever report on the occurrence in Brazil nuts of A. pseudonomius. The G-type aflatoxins and the mycotoxin tenuazonic acid are reported here for the first time in A. pseudonomius. © 2014 Elsevier B.V. All rights reserved. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014 2022-08-01T19:39:57Z 2022-08-01T19:39:57Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
|
dc.identifier.uri.fl_str_mv |
International Journal of Food Microbiology, New York, v.186, p.14-21, março/2014. http://repositorio.ital.sp.gov.br/jspui/handle/123456789/378 |
identifier_str_mv |
International Journal of Food Microbiology, New York, v.186, p.14-21, março/2014. |
url |
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/378 |
dc.language.none.fl_str_mv |
|
dc.language.iso.fl_str_mv |
eng |
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language |
eng |
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info:eu-repo/semantics/openAccess |
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eu_rights_str_mv |
openAccess |
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application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
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reponame:Repositório do Instituto de Tecnologia de Alimentos instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
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Instituto de Tecnologia de Alimentos (ITAL) |
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ITAL |
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Repositório do Instituto de Tecnologia de Alimentos |
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Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br |
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1813095546776190976 |