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Morphologic, molecular and metabolic characterization of Aspergillus section Flavi in spices marketed in Lebanon
Spices are used extensively in Lebanon not only to flavour foods but also for their medicinal properties. To date, no data are available regarding the nature of the toxigenic fungal species that may contaminate these products at the marketing stage in this country. Eighty samples corresponding to 14...
Autores principales: | , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Nature Publishing Group UK
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6437153/ https://www.ncbi.nlm.nih.gov/pubmed/30918318 http://dx.doi.org/10.1038/s41598-019-41704-1 |
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author | Makhlouf, Joya Carvajal-Campos, Amaranta Querin, Arlette Tadrist, Soraya Puel, Olivier Lorber, Sophie Oswald, Isabelle P. Hamze, Monzer Bailly, Jean-Denis Bailly, Sylviane |
author_facet | Makhlouf, Joya Carvajal-Campos, Amaranta Querin, Arlette Tadrist, Soraya Puel, Olivier Lorber, Sophie Oswald, Isabelle P. Hamze, Monzer Bailly, Jean-Denis Bailly, Sylviane |
author_sort | Makhlouf, Joya |
collection | PubMed |
description | Spices are used extensively in Lebanon not only to flavour foods but also for their medicinal properties. To date, no data are available regarding the nature of the toxigenic fungal species that may contaminate these products at the marketing stage in this country. Eighty samples corresponding to 14 different types of spices were collected throughout Lebanon to characterize the Aspergillus section Flavi contaminating spices marketed in Lebanon and the toxigenic potential of these fungal species. Most fungal genera and species were identified as belonging to Aspergillus section Flavi. Aspergillus flavus was the most frequent species, representing almost 80% of the isolates. Although identified as A. flavus by molecular analysis, some strains displayed atypical morphological features. Seven strains of A. tamarii and one A. minisclerotigenes were also isolated. Analyses of toxigenic potential demonstrated that almost 80% of strains were able to produce mycotoxins, 47% produced aflatoxins, and 72% produced cyclopiazonic acid, alone or in combination with aflatoxins. |
format | Online Article Text |
id | pubmed-6437153 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | Nature Publishing Group UK |
record_format | MEDLINE/PubMed |
spelling | pubmed-64371532019-04-03 Morphologic, molecular and metabolic characterization of Aspergillus section Flavi in spices marketed in Lebanon Makhlouf, Joya Carvajal-Campos, Amaranta Querin, Arlette Tadrist, Soraya Puel, Olivier Lorber, Sophie Oswald, Isabelle P. Hamze, Monzer Bailly, Jean-Denis Bailly, Sylviane Sci Rep Article Spices are used extensively in Lebanon not only to flavour foods but also for their medicinal properties. To date, no data are available regarding the nature of the toxigenic fungal species that may contaminate these products at the marketing stage in this country. Eighty samples corresponding to 14 different types of spices were collected throughout Lebanon to characterize the Aspergillus section Flavi contaminating spices marketed in Lebanon and the toxigenic potential of these fungal species. Most fungal genera and species were identified as belonging to Aspergillus section Flavi. Aspergillus flavus was the most frequent species, representing almost 80% of the isolates. Although identified as A. flavus by molecular analysis, some strains displayed atypical morphological features. Seven strains of A. tamarii and one A. minisclerotigenes were also isolated. Analyses of toxigenic potential demonstrated that almost 80% of strains were able to produce mycotoxins, 47% produced aflatoxins, and 72% produced cyclopiazonic acid, alone or in combination with aflatoxins. Nature Publishing Group UK 2019-03-27 /pmc/articles/PMC6437153/ /pubmed/30918318 http://dx.doi.org/10.1038/s41598-019-41704-1 Text en © The Author(s) 2019 Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/. |
spellingShingle | Article Makhlouf, Joya Carvajal-Campos, Amaranta Querin, Arlette Tadrist, Soraya Puel, Olivier Lorber, Sophie Oswald, Isabelle P. Hamze, Monzer Bailly, Jean-Denis Bailly, Sylviane Morphologic, molecular and metabolic characterization of Aspergillus section Flavi in spices marketed in Lebanon |
title | Morphologic, molecular and metabolic characterization of Aspergillus section Flavi in spices marketed in Lebanon |
title_full | Morphologic, molecular and metabolic characterization of Aspergillus section Flavi in spices marketed in Lebanon |
title_fullStr | Morphologic, molecular and metabolic characterization of Aspergillus section Flavi in spices marketed in Lebanon |
title_full_unstemmed | Morphologic, molecular and metabolic characterization of Aspergillus section Flavi in spices marketed in Lebanon |
title_short | Morphologic, molecular and metabolic characterization of Aspergillus section Flavi in spices marketed in Lebanon |
title_sort | morphologic, molecular and metabolic characterization of aspergillus section flavi in spices marketed in lebanon |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6437153/ https://www.ncbi.nlm.nih.gov/pubmed/30918318 http://dx.doi.org/10.1038/s41598-019-41704-1 |
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