Biodegradation of Ochratoxin A by fungi isolated from grapes
Autor(a) principal: | |
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Data de Publicação: | 2002 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/1317 |
Resumo: | Ochratoxin A is a mycotoxin present in several food products for which levels should be reduced. Chemical, physical, and biological methods have been proposed for the detoxification of mycotoxins, biological methods being the more promising ones. In this report, filamentous fungi isolated from Portuguese grapes were assessed for ochratoxin A degradation capabilities. It was observed that 51 of the 76 tested strains, predominantly aspergillus species, were able to degrade more than 80% of ochratoxin A added to the culture medium and that the most potent species (more than 95% of initial amount) were the black aspergilli, A. clavatus, A. ochraceus, A. versicolor, and A. wentii. Other fungi frequently isolated from grapes, such as Alternaria, Botrytis, Cladosporium, and Penicillium, also showed significant degradation capabilities. It was observed that the compounds obtained from the degradation of ochratoxin A by black aspergilli and by A. ochraceus and A. wentii strains were different. |
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Biodegradation of Ochratoxin A by fungi isolated from grapesAlternariaAspergillusBotrytisCladosporiumDetoxificationGrapesOchratoxin APenicilliumWineScience & TechnologyOchratoxin A is a mycotoxin present in several food products for which levels should be reduced. Chemical, physical, and biological methods have been proposed for the detoxification of mycotoxins, biological methods being the more promising ones. In this report, filamentous fungi isolated from Portuguese grapes were assessed for ochratoxin A degradation capabilities. It was observed that 51 of the 76 tested strains, predominantly aspergillus species, were able to degrade more than 80% of ochratoxin A added to the culture medium and that the most potent species (more than 95% of initial amount) were the black aspergilli, A. clavatus, A. ochraceus, A. versicolor, and A. wentii. Other fungi frequently isolated from grapes, such as Alternaria, Botrytis, Cladosporium, and Penicillium, also showed significant degradation capabilities. It was observed that the compounds obtained from the degradation of ochratoxin A by black aspergilli and by A. ochraceus and A. wentii strains were different.Fundação para a Ciência e a Tecnologia (FCT) - grant SFRH/ BD/1436/2000.Comunidade Europeia (CE) - Quality of Life Program (QoL), Key Action 1 (KA1) on Food, Nutrition and Health; contract number QLK1-CT-2001-01761-Wine-Ochra Risk.American Chemical SocietyUniversidade do MinhoAbrunhosa, LuísSerra, RitaVenâncio, Armando20022002-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/1317eng"Journal of agriculture and food chemistry". ISSN 0021-8561. 50:25 (2002) 7493-7496.0021-856110.1021/jf025747i12452682info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:45:18Zoai:repositorium.sdum.uminho.pt:1822/1317Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:43:08.079186Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Biodegradation of Ochratoxin A by fungi isolated from grapes |
title |
Biodegradation of Ochratoxin A by fungi isolated from grapes |
spellingShingle |
Biodegradation of Ochratoxin A by fungi isolated from grapes Abrunhosa, Luís Alternaria Aspergillus Botrytis Cladosporium Detoxification Grapes Ochratoxin A Penicillium Wine Science & Technology |
title_short |
Biodegradation of Ochratoxin A by fungi isolated from grapes |
title_full |
Biodegradation of Ochratoxin A by fungi isolated from grapes |
title_fullStr |
Biodegradation of Ochratoxin A by fungi isolated from grapes |
title_full_unstemmed |
Biodegradation of Ochratoxin A by fungi isolated from grapes |
title_sort |
Biodegradation of Ochratoxin A by fungi isolated from grapes |
author |
Abrunhosa, Luís |
author_facet |
Abrunhosa, Luís Serra, Rita Venâncio, Armando |
author_role |
author |
author2 |
Serra, Rita Venâncio, Armando |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Abrunhosa, Luís Serra, Rita Venâncio, Armando |
dc.subject.por.fl_str_mv |
Alternaria Aspergillus Botrytis Cladosporium Detoxification Grapes Ochratoxin A Penicillium Wine Science & Technology |
topic |
Alternaria Aspergillus Botrytis Cladosporium Detoxification Grapes Ochratoxin A Penicillium Wine Science & Technology |
description |
Ochratoxin A is a mycotoxin present in several food products for which levels should be reduced. Chemical, physical, and biological methods have been proposed for the detoxification of mycotoxins, biological methods being the more promising ones. In this report, filamentous fungi isolated from Portuguese grapes were assessed for ochratoxin A degradation capabilities. It was observed that 51 of the 76 tested strains, predominantly aspergillus species, were able to degrade more than 80% of ochratoxin A added to the culture medium and that the most potent species (more than 95% of initial amount) were the black aspergilli, A. clavatus, A. ochraceus, A. versicolor, and A. wentii. Other fungi frequently isolated from grapes, such as Alternaria, Botrytis, Cladosporium, and Penicillium, also showed significant degradation capabilities. It was observed that the compounds obtained from the degradation of ochratoxin A by black aspergilli and by A. ochraceus and A. wentii strains were different. |
publishDate |
2002 |
dc.date.none.fl_str_mv |
2002 2002-01-01T00:00:00Z |
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.uri.fl_str_mv |
http://hdl.handle.net/1822/1317 |
url |
http://hdl.handle.net/1822/1317 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
"Journal of agriculture and food chemistry". ISSN 0021-8561. 50:25 (2002) 7493-7496. 0021-8561 10.1021/jf025747i 12452682 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
American Chemical Society |
publisher.none.fl_str_mv |
American Chemical Society |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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