LWT-FOOD SCIENCE AND TECHNOLOGY
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2023
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IF 6
Liu Fan,Lidan Lin,Liurong Cheng,Zhanrui Huang,Liangzhong Zhao,Wanying He,Hao Chen,Yu Chen,Yingyi Lin,Binbin Liu
Aspergillus parasiticus is prone to producing toxic and carcinogenic aflatoxins (AFs) and posing risks to food safety. This study aims to explore the effect of yeasts isolated from marinade on the growth of A. parasiticus and to evaluate the inhibitory effects of these yeasts on the biosynthesis of AFs and their ability to remove AFs. Six yeast strains were screened through 18S rDNA and ITS rDNA gene sequence analysis, and among them, Candida tropicalis , Pichia kudriavzevii , Trichosporon asahii , Lodderomyces elongisporus and Pichia fermentans showed vigorous growth activity in the stored marinade. P . fermentans and L. elongisporus culture solutions significantly inhibited the growth and mycelial differentiation of A. parasiticus and effectively removed AFB 1 . The volatile compounds of P . fermentans and L. elongisporus significantly inhibited the growth of A. parasiticus , with inhibition rates of 72.10% and 67.03%, respectively. In addition, P . fermentans and L. elongisporus were co-cultured with A. parasiticus in marinade for seven days. The inhibition rates of AFB 1 synthesis were 69.06% and 61.78%, while the inhibition rates of AFG 1 were 65.89% and 60.02%, respectively. Hence, P . fermentans and L. elongisporus can be used as fungal antagonistic strains to help reduce AFs contamination in the marinade and its products.
研究领域:
食品科学
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微生物学
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DOI
高影响因子
JOURNAL OF STORED PRODUCTS RESEARCH
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2025
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IF 2.8
Jing Gao,Qi Guo,Jun Zhang,Jiahui Li,Peiya Wang
The co-occurrence of AFB 1 , AFB 2 , AFG 1 , and AFG 2 in mold-contaminated feed suggests a significant contribution of A. parasiticus to aflatoxin contamination in feed. In contrast to A. flavus , research on the effects of A. parasiticus growth and aflatoxin production is limited. This study aims to investigate the factors influencing the growth and aflatoxin production by A. parasiticus , as well as to analyze the interactions among these factors utilizing response surface methodology. The results will be compared with relevant studies on A. flavus , ultimately contributing to the development of a comprehensive strategy for the prevention of aflatoxin contamination. The findings indicated that both A. parasiticus and A. flavus used sugar as an initial substrate to produce aflatoxins. The substrate preference of A. parasiticus was not changed due to differences in nutrient content in different feeds. The mineral Mn was found to suppress aflatoxin production by both fungi, whereas glucose, sucrose, and Zn stimulated production. Temperature and water activity levels effective against A. flavus may not be equally effective for A. parasiticus . The optimum storage conditions were for temperature and water activity below 10 °C and 0.85 at the same time. Although chemical pesticides may comply with regulatory limits in feed, certain pesticides and their interactions could increase the risk of aflatoxin contamination during feed storage. Hence, a comprehensive evaluation of factors influencing both fungi is imperative to prevent aflatoxin contamination effectively.
研究领域:
食品科学
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微生物学
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毒理学
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高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2020
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IF 5.162
Guojun Yang,Wei Chen,Haidong Tan,Kuikui Li,Junyan Li,Heng Yin
In this study, a novel pectate lyase ( Ap Pel1) was identified and characterized from Aspergillus parasiticus . The Ap Pel1 hydrolysed oligogalacturonides (OGs) effectively and produced 4,5-unsaturated OGs from low-methoxyl (LM) pectin, with DP 2 to DP 5 as the major products. Furthermore, the multiple sequence alignments , structure model and phylogenetic analyses of the Ap Pel1 indicated that its catalytic active sites were highly conserved with other pectin lyases (PLs) and the Ca 2+ binding amino acid residues are different compared with pectate lyases (Pels). N187D, N191D and N187D/N191D mutants were constructed to test for both Ca 2+ binding properties and the effects on catalytic ability. The three mutations sharply decreased the activity of Ap Pel1 and Ca 2+ tolerance, indicating that the Ca 2+ binding amino acid residues are different from the other Pels. Based on the sequence and structure comparison between PLs and Pels, and mutation analysis, the Ap Pel1 may be direct evolution from PLs. Thus, this enzyme has potential for use in producing unsaturated OGs for biological activity study, and contributes to an improved understanding of the evolutionary relationships between PLs and Pels.
研究领域:
生物化学
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分子生物学
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酶学
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进化生物学
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DOI
PubMed
高影响因子
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
·
2014
·Vol. 240
·期 3
·627-634
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IF 1.387
Ma Huihui,Zhang Niya,Sun Lvhui,Qi Desheng
Aflatoxin contamination levels vary from crop to crop, suggesting that it is of great significance to explore the effects of different substrates on aflatoxins production. In this study, the effects of corn, wheat, peanut, and soybean on aflatoxin B 1 (AFB 1 ) production by Aspergillus parasiticus were investigated, and the effects of corn germ, wheat germ, soybean, and peanut oils on the production of AFB 1 by A . parasiticus in the corresponding defatted substrates were evaluated at the rates of 2, 5, 10, and 15 g/100 g of substrate. The effects of the combinations of different oils with different defatted substrates on the accumulation of AFB 1 by A . parasiticus were also studied. AFB 1 concentration was determined by HPLC. The results indicated that high-lipid substrates of soybean and peanut had significantly higher AFB 1 production than low-fat substrates of wheat and corn throughout the entire incubation period (15 days) in both autoclaved and non-autoclaved grains. Corn germ, wheat germ, soybean, and peanut oils with different doses could effectively stimulate AFB 1 accumulation, and AFB 1 production was determined by the oil content of the substrates. Our results suggest that the oil content of substrates is one of the factors affecting AFB 1 production by A . parasiticus and that the composition and content of the substrates may also play a role.
研究领域:
食品科学
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微生物学
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DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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2024
·Vol. 59
·期 7
·4880-4891
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IF 2.6
Meixu Chen,Liling Wang,Xinyi Huo,Qilin Xu,Yaofeng Ying,Linlin Wu,Yifeng Zhou,Jun Huang
Summary In this study, a full factorial design with three temperature levels (20, 30 and 40 °C), three moisture content (MC) levels (8%, 15% and 22%), and four storage times (7, 14, 21 and 28 days) was used to investigate the changes of aflatoxins (AFs), active constituents, and antioxidant activities in Hangbaiju (HBJ, Chrysanthemum morifolium ) after simulated inoculation with Aspergillus parasiticus. The results showed that AFs could be produced in the range of 20~30 °C and 8~22% MC after mould infection, but both mould growth and AFs production were inhibited under the tested MC condition at 40 °C. The analysis of variance ( anova ) indicated that the temperature, time, interaction between the temperature and time, and interaction between MC and time had significant effects on the total aflatoxins (AFTOT) accumulation. Under 20 and 30 °C, AFTOT in inoculated HBJ usually increased with the increase of MC and storage time, while its active constituents and antioxidant activities decreased with the increase of AFTOT under corresponding storage conditions. Pearson correlation analysis suggested that relatively stronger negative correlations were observed between luteolin-7-O-glucoside (LUT7G), total phenolic content (TPC), total flavonoid content (TFC), and AFTOT. Grey correlation analysis (GCA) showed that antioxidant activity was highly linked to the content of active constituents, and the characteristic flavonoid LUT7G exhibited the highest grey correlation degrees (GCDs) in the three antioxidant activities. The AFTOT reached the highest level (31.15 μg kg −1 ) after 28 days of storage at 30 °C and 22% MC; meanwhile, LUT7G, TPC and TFC decreased by 93.66%, 20.77% and 55.50%, respectively, and all the three antioxidant activities indicated more than 25% reduction. This is the first study about the changes and relationships of AFTOT, active constituents and bioactivities in the medicinal food influenced by A. parasiticus under different storage conditions. These results provide important references to prevent AFs production and quality control for HBJ and other medicinal foods influenced by A. parasiticus in storage strategy.
研究领域:
食品科学
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药理学
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微生物学
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植物科学
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DOI
高影响因子
FOOD MICROBIOLOGY
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2026
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IF 5.4
Xinyue Hu,Xianghong Deng,Zhanrui Huang,Wanying He,Lianhua Hu,Guoqing Wu,Xiaojie Zhou,Hao Chen
This study revealed the effects and underlying mechanisms of key amino acids in marinade on A. parasiticus growth and aflatoxin B 1 (AFB 1 ) biosynthesis. Six key amino acids (with a concentration gradient of 0.5-8 g/L) from the marinade were selected and cultured them synchronously with A. parasiticus in this study. Solid/liquid culture combined with LC-MS/MS technology was used to analyse the effects of amino acids on colony growth, spore production, mycelial dry weight, and AFB 1 biosynthesis in A. parasiticus , and metabolomics was employed to elucidate the regulatory mechanisms of key amino acids. Results demonstrated that arginine, glycine, and lysine exhibited varying degrees of inhibitory effects. Specifically, 8 g/L lysine completely inhibited AFB 1 biosynthesis and significantly suppressed the mycelial growth. Proline, phenylalanine, and leucine remarkably promoted both the growth of A. parasiticus and AFB 1 production, with AFB 1 content reaching 324.50 ng/mL in the 8 g/L proline group, 3.45 times higher than in the control group. Metabolomic analysis indicated that proline synergistically enhanced AFB 1 biosynthesis by activating metabolic pathways, including the tricarboxylic acid (TCA) cycle and gibberellin metabolism. In contrast, lysine disrupted glucose metabolism and the TCA cycle, destroyed cell membrane integrity and inhibited A. parasiticus growth and toxin production at multiple levels. This study clarified the bidirectional regulatory effects and mechanisms of key amino acids in marinade, providing crucial technical references and theoretical foundations for controlling AFB 1 contamination in the production of marinated products by regulating marinade amino acid composition.
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DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Qiqi Sun,Zhanrui Huang,Wanying He,Lianhua Hu,Yuebo Li,Xiaohu Zhou,Hao Chen,Sen Tao
Dual inhibition of fungal growth and toxin production in marinated food systems. • Linalool-surfactin completely inhibits A. parasiticus growth and AFB 1 synthesis. • The synergy disrupts fungal cell membrane integrity and inhibits ATP synthesis. • Metabolomics reveals disruptions in cell cycle, energy, and amino acid metabolism. • Provides a theoretical basis for green control of AFB 1 in food processing/storage. This study aimed to control mycotoxigenic fungi in repeatedly used marinades and marinated foods and to elucidate the cooperative mechanism of linalool and surfactin against Aspergillus parasiticus growth and aflatoxin B 1 (AFB 1 ) synthesis by analyzing the changes in mycelial growth, AFB 1 content, ATP synthesis, and metabolites. Results showed that linalool inhibited A. parasiticus growth more effectively than surfactin, while their combination exhibited a strong cooperative effect, completely suppressing mycelial growth and AFB 1 synthesis at high doses. The linalool-surfactin combination effectively disrupted cell membrane integrity, reduced ATP synthesis, increased malondialdehyde content to 18.86 nmol/g, and decreased ATPase activity by 80.64%. Metabolomic analysis showed that the linalool-surfactin combination disrupted glucose metabolism and the tricarboxylic acid cycle, leading to the abnormal accumulation of metabolites such as glucose-6-phosphate and malic acid. Moreover, the combination induced abnormal expression of key metabolites such as L-glutamic acid, 3-sulfinylpyruvic acid, and cyclic adenosine monophosphate, disrupting pathways including amino acid metabolism, oxidative phosphorylation, and the cell cycle, thereby inhibiting the growth and toxin synthesis of A. parasiticus at multiple levels. This multi-level inhibition via membrane damage, energy disruption, and metabolic dysregulation provides a mechanistic basis for natural preservation strategies to control AFB 1 in marinade-based systems and marinated products. Download: Download high-res image (254KB) Download: Download full-size image
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DOI
PubMed
高影响因子
FOOD MICROBIOLOGY
·
2026
·
IF 5.4
Xiyu Cao,Xuran Fu,Jiadi Sun,Honglin Yan,Jin Ye,Wei Wang,Xiulan Sun
Maize is frequently contaminated with aflatoxins (AFs) and fumonisins (FBs), posing a significant global food safety threat. Understanding how environmental factors regulate fungal toxigenesis under global warming is crucial. This study systematically investigated the in vitro stress responses of Aspergillus flavus , Aspergillus parasiticus , and Fusarium verticillioides (strains isolated from contaminated maize) across broad gradients of temperature (15-40 °C) and water activity (0.93-0.995 a w ). Phenotypically, primary and secondary metabolism exhibited striking divergence: A. flavus grew optimally at 30 °C and 0.98 a w , yet intriguingly accumulated peak AFB 2 specifically under severe drought stress (0.93 a w ). A. parasiticus showed broad thermal adaptability for growth, but its AFB 1 production was strictly confined to 25 °C. F. verticillioides maximized FB 1 at 20 °C and 0.98 a w ,. Transcriptomics revealed novel regularity underlying these patterns: under drought stress, A. flavus AFB 2 biosynthesis uniquely decoupled from the classical aflM -dependent pathway via metabolic flux redirection; lepI was identified as an unprecedentedly strict temperature-dependent switch for A. parasiticus AFB 1 ; and a FUM13 -centric hub network coordinated FB 1 synthesis in F. verticillioides . These findings provide a theoretical basis for developing targeted mycotoxin mitigation strategies under environmental factors change.
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DOI
PubMed
高影响因子
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