Natural occurrence of mycotoxins and toxigenic capacity of Alternaria strains from mouldy peppers

Sweet pepper (Capsicum annuum) is an important crop cultivated worldwide, with Argentina being one of the major producers in South America. The fruit is susceptible to several fungal diseases, leading to severe economic losses for producers. In this study, Alternaria was found as the prevalent genus...

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Autores principales:	da Cruz Cabral, L., Terminiello, L., Fernández Pinto, V., Fog Nielsen, K., Patriarca, A.
Formato:	JOUR
Materias:	Alternaria Alternariols Mycota Pepper fruits Secondary metabolites Tenuazonic acid altenuene alternariol mycotoxin plant toxin tentoxin tenuazonic acid unclassified drug lactone Alternaria alternata Alternaria arborescens Alternaria tenuissima Article conidium controlled study fruit fungal contamination fungal strain fungus identification fungus isolation mouldy pepper nonhuman sporogenesis sweet pepper synthesis toxicity analysis Argentina black pepper chemistry classification food contamination genetics isolation and purification metabolism microbiology South America vegetable Food Contamination Fruit Lactones Mycotoxins Piper nigrum Tenuazonic Acid Vegetables
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_01681605_v236_n_p155_daCruzCabral
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	todo:paper_01681605_v236_n_p155_daCruzCabral
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spelling	todo:paper_01681605_v236_n_p155_daCruzCabral2023-10-03T15:05:54Z Natural occurrence of mycotoxins and toxigenic capacity of Alternaria strains from mouldy peppers da Cruz Cabral, L. Terminiello, L. Fernández Pinto, V. Fog Nielsen, K. Patriarca, A. Alternaria Alternariols Mycota Pepper fruits Secondary metabolites Tenuazonic acid altenuene alternariol mycotoxin plant toxin tentoxin tenuazonic acid unclassified drug lactone mycotoxin Alternaria Alternaria alternata Alternaria arborescens Alternaria tenuissima Article conidium controlled study fruit fungal contamination fungal strain fungus identification fungus isolation mouldy pepper nonhuman sporogenesis sweet pepper synthesis toxicity Alternaria analysis Argentina black pepper chemistry classification food contamination genetics isolation and purification metabolism microbiology South America vegetable Alternaria Argentina Food Contamination Fruit Lactones Mycotoxins Piper nigrum South America Tenuazonic Acid Vegetables Sweet pepper (Capsicum annuum) is an important crop cultivated worldwide, with Argentina being one of the major producers in South America. The fruit is susceptible to several fungal diseases, leading to severe economic losses for producers. In this study, Alternaria was found as the prevalent genus in mouldy peppers (50% fruits infected). Morphological identification revealed that all 64 Alternaria isolates belonged to small-spored species, most of them corresponding to A. tenuissima, A. arborescens and A. alternata species-groups. Their secondary metabolite profile was evaluated in vitro; alternariols were synthesized by most of the isolates (91% for alternariol and 92% for alternariol monomethyl ether). A high number of Alternaria spp. also produced tenuazonic acid (64%), altenuene (84%) and tentoxin (72%). In addition, damaged pepper fruits were analysed for the presence of tenuazonic acid and alternariols. A total 32 out of 48 spoiled pepper fruits were contaminated with at least one of these metabolites. Half of the samples were positive for tenuazonic acid (range 8–11,422 μg/kg), while alternariol and its monomethyl ether were less frequently detected (21 and 29%, respectively) and at lower concentrations. This is the first report on the natural occurrence of Alternaria mycotoxins in Argentinean sweet pepper, and highlights a consumer risk when mouldy fruits are used in industrialized products because these compounds are not destroyed by conventional heat treatments. © 2016 Elsevier B.V. Fil:Patriarca, A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_01681605_v236_n_p155_daCruzCabral
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 Alternariols Mycota Pepper fruits Secondary metabolites Tenuazonic acid altenuene alternariol mycotoxin plant toxin tentoxin tenuazonic acid unclassified drug lactone mycotoxin Alternaria Alternaria alternata Alternaria arborescens Alternaria tenuissima Article conidium controlled study fruit fungal contamination fungal strain fungus identification fungus isolation mouldy pepper nonhuman sporogenesis sweet pepper synthesis toxicity Alternaria analysis Argentina black pepper chemistry classification food contamination genetics isolation and purification metabolism microbiology South America vegetable Alternaria Argentina Food Contamination Fruit Lactones Mycotoxins Piper nigrum South America Tenuazonic Acid Vegetables
spellingShingle	Alternaria Alternariols Mycota Pepper fruits Secondary metabolites Tenuazonic acid altenuene alternariol mycotoxin plant toxin tentoxin tenuazonic acid unclassified drug lactone mycotoxin Alternaria Alternaria alternata Alternaria arborescens Alternaria tenuissima Article conidium controlled study fruit fungal contamination fungal strain fungus identification fungus isolation mouldy pepper nonhuman sporogenesis sweet pepper synthesis toxicity Alternaria analysis Argentina black pepper chemistry classification food contamination genetics isolation and purification metabolism microbiology South America vegetable Alternaria Argentina Food Contamination Fruit Lactones Mycotoxins Piper nigrum South America Tenuazonic Acid Vegetables da Cruz Cabral, L. Terminiello, L. Fernández Pinto, V. Fog Nielsen, K. Patriarca, A. Natural occurrence of mycotoxins and toxigenic capacity of Alternaria strains from mouldy peppers
topic_facet	Alternaria Alternariols Mycota Pepper fruits Secondary metabolites Tenuazonic acid altenuene alternariol mycotoxin plant toxin tentoxin tenuazonic acid unclassified drug lactone mycotoxin Alternaria Alternaria alternata Alternaria arborescens Alternaria tenuissima Article conidium controlled study fruit fungal contamination fungal strain fungus identification fungus isolation mouldy pepper nonhuman sporogenesis sweet pepper synthesis toxicity Alternaria analysis Argentina black pepper chemistry classification food contamination genetics isolation and purification metabolism microbiology South America vegetable Alternaria Argentina Food Contamination Fruit Lactones Mycotoxins Piper nigrum South America Tenuazonic Acid Vegetables
description	Sweet pepper (Capsicum annuum) is an important crop cultivated worldwide, with Argentina being one of the major producers in South America. The fruit is susceptible to several fungal diseases, leading to severe economic losses for producers. In this study, Alternaria was found as the prevalent genus in mouldy peppers (50% fruits infected). Morphological identification revealed that all 64 Alternaria isolates belonged to small-spored species, most of them corresponding to A. tenuissima, A. arborescens and A. alternata species-groups. Their secondary metabolite profile was evaluated in vitro; alternariols were synthesized by most of the isolates (91% for alternariol and 92% for alternariol monomethyl ether). A high number of Alternaria spp. also produced tenuazonic acid (64%), altenuene (84%) and tentoxin (72%). In addition, damaged pepper fruits were analysed for the presence of tenuazonic acid and alternariols. A total 32 out of 48 spoiled pepper fruits were contaminated with at least one of these metabolites. Half of the samples were positive for tenuazonic acid (range 8–11,422 μg/kg), while alternariol and its monomethyl ether were less frequently detected (21 and 29%, respectively) and at lower concentrations. This is the first report on the natural occurrence of Alternaria mycotoxins in Argentinean sweet pepper, and highlights a consumer risk when mouldy fruits are used in industrialized products because these compounds are not destroyed by conventional heat treatments. © 2016 Elsevier B.V.
format	JOUR
author	da Cruz Cabral, L. Terminiello, L. Fernández Pinto, V. Fog Nielsen, K. Patriarca, A.
author_facet	da Cruz Cabral, L. Terminiello, L. Fernández Pinto, V. Fog Nielsen, K. Patriarca, A.
author_sort	da Cruz Cabral, L.
title	Natural occurrence of mycotoxins and toxigenic capacity of Alternaria strains from mouldy peppers
title_short	Natural occurrence of mycotoxins and toxigenic capacity of Alternaria strains from mouldy peppers
title_full	Natural occurrence of mycotoxins and toxigenic capacity of Alternaria strains from mouldy peppers
title_fullStr	Natural occurrence of mycotoxins and toxigenic capacity of Alternaria strains from mouldy peppers
title_full_unstemmed	Natural occurrence of mycotoxins and toxigenic capacity of Alternaria strains from mouldy peppers
title_sort	natural occurrence of mycotoxins and toxigenic capacity of alternaria strains from mouldy peppers
url	http://hdl.handle.net/20.500.12110/paper_01681605_v236_n_p155_daCruzCabral
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Natural occurrence of mycotoxins and toxigenic capacity of Alternaria strains from mouldy peppers

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