Alternaria in food: Ecophysiology, mycotoxin production and toxicology

Alternaria species are common saprophytes or pathogens of a wide range of plants pre- and post-harvest. This review considers the relative importance of Alternaria species, their ecology, competitiveness, production of mycotoxins and the prevalence of the predominant mycotoxins in different food pro...

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Detalles Bibliográficos
Autor principal: Patriarca, Andrea Rosana
Publicado: 2015
Materias:
Alternaria species
Ecology
Food products
Mycotoxins
Physiology
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_12298093_v43_n2_p93_Lee
http://hdl.handle.net/20.500.12110/paper_12298093_v43_n2_p93_Lee
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_12298093_v43_n2_p93_Lee
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spelling paper:paper_12298093_v43_n2_p93_Lee2023-06-08T16:10:06Z Alternaria in food: Ecophysiology, mycotoxin production and toxicology Patriarca, Andrea Rosana Alternaria species Ecology Food products Mycotoxins Physiology Alternaria species are common saprophytes or pathogens of a wide range of plants pre- and post-harvest. This review considers the relative importance of Alternaria species, their ecology, competitiveness, production of mycotoxins and the prevalence of the predominant mycotoxins in different food products. The available toxicity data on these toxins and the potential future impacts of Alternaria species and their toxicity in food products pre- and post-harvest are discussed. The growth of Alternaria species is influenced by interacting abiotic factors, especially water activity (a<inf>w</inf>), temperature and pH. The boundary conditions which allow growth and toxin production have been identified in relation to different matrices including cereal grain, sorghum, cottonseed, tomato, and soya beans. The competitiveness of Alternaria species is related to their water stress tolerance, hydrolytic enzyme production and ability to produce mycotoxins. The relationship between A. tenuissima and other phyllosphere fungi has been examined and the relative competitiveness determined using both an Index of Dominance (I<inf>D</inf>) and the Niche Overlap Index (NOI) based on carbon-utilisation patterns. The toxicology of some of the Alternaria mycotoxins have been studied; however, some data are still lacking. The isolation of Alternaria toxins in different food products including processed products is reviewed. The future implications of Alternaria colonization/infection and the role of their mycotoxins in food production chains pre- and post-harvest are discussed. © 2015 The Korean Society of Mycology. Fil:Patriarca, A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2015 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_12298093_v43_n2_p93_Lee http://hdl.handle.net/20.500.12110/paper_12298093_v43_n2_p93_Lee
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Alternaria species
Ecology
Food products
Mycotoxins
Physiology
spellingShingle Alternaria species
Ecology
Food products
Mycotoxins
Physiology
Patriarca, Andrea Rosana
Alternaria in food: Ecophysiology, mycotoxin production and toxicology
topic_facet Alternaria species
Ecology
Food products
Mycotoxins
Physiology
description Alternaria species are common saprophytes or pathogens of a wide range of plants pre- and post-harvest. This review considers the relative importance of Alternaria species, their ecology, competitiveness, production of mycotoxins and the prevalence of the predominant mycotoxins in different food products. The available toxicity data on these toxins and the potential future impacts of Alternaria species and their toxicity in food products pre- and post-harvest are discussed. The growth of Alternaria species is influenced by interacting abiotic factors, especially water activity (a<inf>w</inf>), temperature and pH. The boundary conditions which allow growth and toxin production have been identified in relation to different matrices including cereal grain, sorghum, cottonseed, tomato, and soya beans. The competitiveness of Alternaria species is related to their water stress tolerance, hydrolytic enzyme production and ability to produce mycotoxins. The relationship between A. tenuissima and other phyllosphere fungi has been examined and the relative competitiveness determined using both an Index of Dominance (I<inf>D</inf>) and the Niche Overlap Index (NOI) based on carbon-utilisation patterns. The toxicology of some of the Alternaria mycotoxins have been studied; however, some data are still lacking. The isolation of Alternaria toxins in different food products including processed products is reviewed. The future implications of Alternaria colonization/infection and the role of their mycotoxins in food production chains pre- and post-harvest are discussed. © 2015 The Korean Society of Mycology.
author Patriarca, Andrea Rosana
author_facet Patriarca, Andrea Rosana
author_sort Patriarca, Andrea Rosana
title Alternaria in food: Ecophysiology, mycotoxin production and toxicology
title_short Alternaria in food: Ecophysiology, mycotoxin production and toxicology
title_full Alternaria in food: Ecophysiology, mycotoxin production and toxicology
title_fullStr Alternaria in food: Ecophysiology, mycotoxin production and toxicology
title_full_unstemmed Alternaria in food: Ecophysiology, mycotoxin production and toxicology
title_sort alternaria in food: ecophysiology, mycotoxin production and toxicology
publishDate 2015
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_12298093_v43_n2_p93_Lee
http://hdl.handle.net/20.500.12110/paper_12298093_v43_n2_p93_Lee
work_keys_str_mv AT patriarcaandrearosana alternariainfoodecophysiologymycotoxinproductionandtoxicology
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