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The tomato is one of the most consumed agri-food products in Lebanon. Several fungal pathogens, including Alternaria species, can infect tomato plants during the whole growing cycle. Alternaria infections cause severe production and economic losses in field and during storage. In addition, Alternaria species represent a serious toxicological risk since they are able to produce a wide range of mycotoxins, associated with different toxic activities on human and animal health. Several Alternaria species were detected on tomatoes, among which the most important are A. solani, A. alternata, and A. arborescens. A set of 49 Alternaria strains isolated from leaves and stems of diseased tomato plants were characterised by using a polyphasic approach. All strains were included in the recently defined phylogenetic Alternaria section and grouped in three well-separated sub-clades, namely A. alternata (24 out of 49), A. arborescens (12 out of 49), and A. mali morpho-species (12 out of 49). One strain showed high genetic similarity with an A.limoniasperae reference strain. Chemical analyses showed that most of the Alternaria strains, cultured on rice, were able to produce alternariol (AOH), alternariol methyl ether (AME), altenuene (ALT) and tenuazonic acid (TA), with values up to 5634, 16,006, 5156, and 4507 mg kg−1, respectively. In addition, 66% of the strains were able to co-produce simultaneously the four mycotoxins investigated. The pathogenicity test carried out on 10 Alternaria strains, representative of phylogenetic sub-clades, revealed that they were all pathogenic on tomato fruits. No significant difference among strains was observed, although A. alternata and A. arborescens strains were slightly more aggressive than A. mali morpho-species strains. This paper reports new insights on mycotoxin profiles, genetic variability, and pathogenicity of Alternaria species on tomatoes.
Wassim Habib; Mario Masiello; Romy El Ghorayeb; Elvis Gerges; Antonia Susca; Giuseppe Meca; Juan Quiles; Antonio Logrieco; Antonio Moretti. Mycotoxin Profile and Phylogeny of Pathogenic Alternaria Species Isolated from Symptomatic Tomato Plants in Lebanon. Toxins 2021, 13, 513 .
AMA StyleWassim Habib, Mario Masiello, Romy El Ghorayeb, Elvis Gerges, Antonia Susca, Giuseppe Meca, Juan Quiles, Antonio Logrieco, Antonio Moretti. Mycotoxin Profile and Phylogeny of Pathogenic Alternaria Species Isolated from Symptomatic Tomato Plants in Lebanon. Toxins. 2021; 13 (8):513.
Chicago/Turabian StyleWassim Habib; Mario Masiello; Romy El Ghorayeb; Elvis Gerges; Antonia Susca; Giuseppe Meca; Juan Quiles; Antonio Logrieco; Antonio Moretti. 2021. "Mycotoxin Profile and Phylogeny of Pathogenic Alternaria Species Isolated from Symptomatic Tomato Plants in Lebanon." Toxins 13, no. 8: 513.
Fungal spoilage is one of the main reasons of economic losses in the food industry, especially in the wine sector. Consequently, the search for safer and new preservation techniques has gained importance in recent years. The objective of this study was to investigate the antifungal and anti-mycotoxigenic activity from 28 microorganisms (MO) isolated from red grape. The antifungal activity of a cell free supernatant of fermented medium by the isolated MO (CFS) was tested with the agar diffusion method and the minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) assay. Additionally, different antifungal compounds from the CFS were identified and quantified (organic acids, phenolic compounds, and volatile organic compounds). Finally, the most active CFS were tested as red grape bio-preservative agents. Results evidenced that CFS fermented by the strain UTA 6 had the highest antifungal activity, above all isolates, and produced a wide pool of antifungal compounds. The use of UTA 6 CFS as bio-preservative agent showed a reduction of 0.4 and 0.6 log10 spores per gram of fruit in grapes contaminated by A. flavus and B. cinerea, respectively. Moreover, UTA 6 CFS treatment reduced the occurrence of aflatoxin B1 and fumonisin (B2, B3, and B4) production in grapes contaminated by 28–100%.
Victor Dopazo; Carlos Luz; Jordi Mañes; Juan Quiles; Raquel Carbonell; Jorge Calpe; Giuseppe Meca. Bio-Preservative Potential of Microorganisms Isolated from Red Grape against Food Contaminant Fungi. Toxins 2021, 13, 412 .
AMA StyleVictor Dopazo, Carlos Luz, Jordi Mañes, Juan Quiles, Raquel Carbonell, Jorge Calpe, Giuseppe Meca. Bio-Preservative Potential of Microorganisms Isolated from Red Grape against Food Contaminant Fungi. Toxins. 2021; 13 (6):412.
Chicago/Turabian StyleVictor Dopazo; Carlos Luz; Jordi Mañes; Juan Quiles; Raquel Carbonell; Jorge Calpe; Giuseppe Meca. 2021. "Bio-Preservative Potential of Microorganisms Isolated from Red Grape against Food Contaminant Fungi." Toxins 13, no. 6: 412.
Contamination of maize and barley grain during storage by the toxigenic fungi Aspergillus flavus (A. flavus) and Penicillium Verrucosum (P. verrucosum) is both an economic and a public health problem, especially in less industrialized countries. Peracetic acid (PA) is a compound used for the disinfection of food and food contact surfaces. Unlike other disinfectants, it leaves no toxic residues and its decomposition products (CH3COOH, O2 and H2O) are environmentally friendly. In order to apply PA to preserve maize and barley grain during storage, first, the Minimum Inhibitory Concentration (MIC) and Minimum Fungicidal Concentration (MFC) against both fungi were determined in a 96-well sterile microplates. Then, the antifungal activity of the volatile PA was determined by depositing it on filter paper and Hydroxyethylcellulose (HEC) gels, which were placed in airtight 1L flasks together with PDA and maize and barley grain inoculated with both fungi. The MFC in liquid medium of A. flavus and P. verrucosum was 93.8 and 187.5 mg/L respectively. However, PA doses of 300 and 200 mg/L on HEC gels were required in order to observe significant antifungal and antimycotoxigenic activity in maize and barley grain inoculated with these fungi.
Carlos Luz; Raquel Carbonell; Juan Manuel Quiles; Raquel Torrijos; Tiago De Melo Nazareth; Jordi Mañes; Giuseppe Meca. Antifungal activity of peracetic acid against toxigenic fungal contaminants of maize and barley at the postharvest stage. LWT 2021, 148, 111754 .
AMA StyleCarlos Luz, Raquel Carbonell, Juan Manuel Quiles, Raquel Torrijos, Tiago De Melo Nazareth, Jordi Mañes, Giuseppe Meca. Antifungal activity of peracetic acid against toxigenic fungal contaminants of maize and barley at the postharvest stage. LWT. 2021; 148 ():111754.
Chicago/Turabian StyleCarlos Luz; Raquel Carbonell; Juan Manuel Quiles; Raquel Torrijos; Tiago De Melo Nazareth; Jordi Mañes; Giuseppe Meca. 2021. "Antifungal activity of peracetic acid against toxigenic fungal contaminants of maize and barley at the postharvest stage." LWT 148, no. : 111754.
In this study, the antifungal activity of white mustard bran (MB), a by-product of mustard (Sinapis alba) milling, and white mustard seed flour (MF) was tested against mycotoxigenic fungi in the agar diffusion method. The results obtained were posteriorly confirmed in a quantitative test, determining the minimum concentration of extract that inhibits the fungal growth (MIC) and the minimum concentration with fungicidal activity (MFC). Since MF demonstrated no antifungal activity, the MB was stored under different temperature conditions and storage time to determine its antifungal stability. Finally, an in situ assay was carried out, applying the MB as a natural ingredient into the dough to avoid P. commune CECT 20767 growth and increase the bread shelf life. The results demonstrated that the antifungal activity of MB was dose-dependent. The higher assayed dose of MB (10 g/kg) reduced the fungal population in 4.20 Log CFU/g regarding the control group. Moreover, the shelf life was extended four days compared to the control, equaling its effectiveness with the synthetic preservative sodium propionate (E-281). Therefore, MB could be an alternative to chemical additives in bread formulations since it satisfies consumer requirements. Also, the formulation of bread with MB valorizes this by-product generated during mustard seed milling, thereby helping the industry move forward sustainably by reducing environmental impact.
Raquel Torrijos; Tiago Nazareth; Juan Quiles; Jordi Mañes; Giuseppe Meca. Application of White Mustard Bran and Flour on Bread as Natural Preservative Agents. Foods 2021, 10, 431 .
AMA StyleRaquel Torrijos, Tiago Nazareth, Juan Quiles, Jordi Mañes, Giuseppe Meca. Application of White Mustard Bran and Flour on Bread as Natural Preservative Agents. Foods. 2021; 10 (2):431.
Chicago/Turabian StyleRaquel Torrijos; Tiago Nazareth; Juan Quiles; Jordi Mañes; Giuseppe Meca. 2021. "Application of White Mustard Bran and Flour on Bread as Natural Preservative Agents." Foods 10, no. 2: 431.
Trichoderma spp. are known as biocontrol agents of fungal plant pathogens and have been recognized as a potential source of bioactive metabolites. The production of antimicrobial substances from strains T. atroviride (TS) and T. asperellum (IMI 393899) was investigated. The bioactivity of 10- and 30-day culture filtrate extracted with ethyl acetate was assessed against a set of pathogenic fungi and oomycetes. The 30-day extracts of both strains had significant cytotoxic effects against the tested pathogens, with values of minimum fungicidal concentration (MFC) ranging between 0.19 and 6.25 mg/mL. Dual culture assay (direct contact and nondirect contact) and the percentage inhibition of radial growth (PIRG) was calculated. The highest PIRG values were 76% and 81% (direct contact) with IMI 393899 and TS, respectively. Nondirect contact does not show inhibition on any of pathogens tested, indicating that the inhibition is not due to the secretion of volatile substances. Culture filtrates were analyzed by GC-MS and HPLC-Q-TOF-MS for the identification of volatile organic compounds (VOCs) and nonvolatile organic compounds (nVOCs), respectively. Seven classes of VOCs and 12 molecules of nVOCs were identified. These results indicate that these strains of Trichoderma had antimicrobial activities and they are potential natural sources of compounds with biological activity.
Claudia Stracquadanio; Juan Manuel Quiles; Giuseppe Meca; Santa Olga Cacciola. Antifungal Activity of Bioactive Metabolites Produced by Trichodermaasperellum and Trichodermaatroviride in Liquid Medium. Journal of Fungi 2020, 6, 263 .
AMA StyleClaudia Stracquadanio, Juan Manuel Quiles, Giuseppe Meca, Santa Olga Cacciola. Antifungal Activity of Bioactive Metabolites Produced by Trichodermaasperellum and Trichodermaatroviride in Liquid Medium. Journal of Fungi. 2020; 6 (4):263.
Chicago/Turabian StyleClaudia Stracquadanio; Juan Manuel Quiles; Giuseppe Meca; Santa Olga Cacciola. 2020. "Antifungal Activity of Bioactive Metabolites Produced by Trichodermaasperellum and Trichodermaatroviride in Liquid Medium." Journal of Fungi 6, no. 4: 263.
The presence of mycotoxigenic fungi such as Aspergillus, Penicillium, and Fusarium genera represents a problem in food preservation and consequently, its spoilage. During the fermentation process with lactic acid bacteria, a range of secondary metabolites associated with beneficial health effects were released. In the present study, goat whey fermented by Lactobacillus plantarum (CECT 220, 221, 223, and 748) species has shown a satisfactory inhibitory effect against 28 fungi, showing for certain species of Fusarium genus and also, for Aspergillus steynii, a value of minimum inhibitory concentration until 1.95 g/L. In addition, phenyllactic acid was identified in each sample of fermented whey at a concentration ranged from 0.34 to 1.21 mg/L. These results suggest the possible use of fermented whey as a source of new preservatives of natural origin to incorporate in food matrices for the purpose of improving the shelf life. PRACTICAL APPLICATION: Whey could be a good candidate for use as a natural antifungal agent to incorporate in food matrices. Whey could be used to prevent specific fungal growth that naturally occurs in food preparations. Consequentially, whey could enhance the shelf life of edible products.
Luana Izzo; Carlos Luz; Alberto Ritieni; Juanma Quiles Beses; Jordi Mañes; Giuseppe Meca. Inhibitory effect of sweet whey fermented by Lactobacillus plantarum strains against fungal growth: A potential application as an antifungal agent. Journal of Food Science 2020, 85, 3920 -3926.
AMA StyleLuana Izzo, Carlos Luz, Alberto Ritieni, Juanma Quiles Beses, Jordi Mañes, Giuseppe Meca. Inhibitory effect of sweet whey fermented by Lactobacillus plantarum strains against fungal growth: A potential application as an antifungal agent. Journal of Food Science. 2020; 85 (11):3920-3926.
Chicago/Turabian StyleLuana Izzo; Carlos Luz; Alberto Ritieni; Juanma Quiles Beses; Jordi Mañes; Giuseppe Meca. 2020. "Inhibitory effect of sweet whey fermented by Lactobacillus plantarum strains against fungal growth: A potential application as an antifungal agent." Journal of Food Science 85, no. 11: 3920-3926.
Fungal spoilage is an important issue for the food industry, leading to food sensory defects, food waste, economic losses and public health concern through the production of mycotoxins. Concomitantly, the search for safer natural products has gained importance since consumers began to look for less processed and chemically treated foods. In this context, the aim of this study was to evaluate the antifungal and antimycotoxigenic effect of seven strains of Lactobacillus plantarum. Lactic acid bacteria (LAB) were grown on Man Rogosa Sharpe (MRS) broth at 37 °C in anaerobic conditions. After that, the cell-free supernatant (CFS) were recovered to determine its antifungal activity by halo diffusion agar test. In addition, minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) was determined for each L. plantarum CFS by 96-well microplates method. Additionally, CFS was used as a natural biocontrol agent on corn kernels and corn ears contaminated with Aspergillus flavus and Fusarium verticillioides, respectively. The L. plantarum CECT 749 CFS showed the highest antifungal effect against all essayed strains. Moreover, the employment of this CFS in food reduced the mycotoxin production at a percentage ranging from 73.7 to 99.7%. These results suggest that the L. plantarum CECT 749 CFS could be promising for the biocontrol of corn.
Tiago De Melo Nazareth; Carlos Luz; Raquel Torrijos; Juan Manuel Quiles; Fernando Bittencourt Luciano; Jordi Mañes; Giuseppe Meca. Potential Application of Lactic Acid Bacteria to Reduce Aflatoxin B1 and Fumonisin B1 Occurrence on Corn Kernels and Corn Ears. Toxins 2019, 12, 21 .
AMA StyleTiago De Melo Nazareth, Carlos Luz, Raquel Torrijos, Juan Manuel Quiles, Fernando Bittencourt Luciano, Jordi Mañes, Giuseppe Meca. Potential Application of Lactic Acid Bacteria to Reduce Aflatoxin B1 and Fumonisin B1 Occurrence on Corn Kernels and Corn Ears. Toxins. 2019; 12 (1):21.
Chicago/Turabian StyleTiago De Melo Nazareth; Carlos Luz; Raquel Torrijos; Juan Manuel Quiles; Fernando Bittencourt Luciano; Jordi Mañes; Giuseppe Meca. 2019. "Potential Application of Lactic Acid Bacteria to Reduce Aflatoxin B1 and Fumonisin B1 Occurrence on Corn Kernels and Corn Ears." Toxins 12, no. 1: 21.
The aims of this study were to evaluate the antifungal activity of the bioactive compound allyl isothiocyanate (AITC) against Aspergillus flavus (8111 ISPA) aflatoxins (AFs) producer and Penicillium verrucosum (D-01847 VTT) ochratoxin A (OTA) producer on corn, barley, and wheat. The experiments were carried out initially in a simulated silo system for laboratory scale composed of glass jars (1 L). Barley and wheat were contaminated with P. verrucosum and corn with A. flavus. The cereals were treated with a hydroxyethylcellulose gel disk to which 500 µL/L of AITC were added; the silo system was closed and incubated for 30 days at 21 °C. After that, simulated silos of 100 L capacity were used. Barley, wheat, and corn were contaminated under the same conditions as the previous trial and treated with disks with 5 mL of AITC, closed and incubated for 90 days at 21 °C. In both cases, the control test did not receive any antifungal treatment. The growth of the inoculated fungi and the reduction in the formation of AFs and OTA were determined. In the lab scale silo system, complete inhibition of fungal growth at 30 days has been observed. In corn, the reduction of aflatoxin B1 (AFB₁) was 98.5%. In the 100 L plastic drums, a significant reduction in the growth of A. flavus was observed, as well as the OTA formation in wheat (99.5%) and barley (92.0%).
Juan Manuel Quiles; Tiago De Melo Nazareth; Carlos Luz; Fernando Bittencourt Luciano; Jordi Mañes; Giuseppe Meca. Development of an Antifungal and Antimycotoxigenic Device Containing Allyl Isothiocyanate for Silo Fumigation. Toxins 2019, 11, 137 .
AMA StyleJuan Manuel Quiles, Tiago De Melo Nazareth, Carlos Luz, Fernando Bittencourt Luciano, Jordi Mañes, Giuseppe Meca. Development of an Antifungal and Antimycotoxigenic Device Containing Allyl Isothiocyanate for Silo Fumigation. Toxins. 2019; 11 (3):137.
Chicago/Turabian StyleJuan Manuel Quiles; Tiago De Melo Nazareth; Carlos Luz; Fernando Bittencourt Luciano; Jordi Mañes; Giuseppe Meca. 2019. "Development of an Antifungal and Antimycotoxigenic Device Containing Allyl Isothiocyanate for Silo Fumigation." Toxins 11, no. 3: 137.
In this study, the antifungal activity of yellow mustard (YMF) and oriental mustard (OMF) meal extracts against 14 strains of fungi was tested on a solid medium. The results obtained with the YMF were next confirmed in liquid medium determining the minimum inhibitory concentration (MIC) and the minimum fungicide concentration (MFC). Finally, the use of YMF as a natural preservative to extend the useful life of bread was evaluated. Breads with different concentrations of YMF (2, 4, 6 and 8 g/kg) were prepared and contaminated with Aspergillus flavus ISPA 8111 and Penicillium nordicum CECT 2320. For 10 days the formation of mycelium was observed, and after that the fungal growth and the mycotoxins production was determined. The results obtained with the YMF were compared with breads treated with the commercial additive sodium propionate (E-281). The results showed a significant reduction of the fungal population using 6 g/kg and 8 g/kg of YMF in bread contaminated with A. flavus and with P. nordicum and an extensions of the breads shelf life of 7 and 5 days, respectively, in comparison with the control experiment. A reduction of 78% of AFB1 was observed using 6 g/kg of YMF while no AFB1 production was detected employing 8 g/kg of YMF in bread preparation.
Juan M. Quiles; Raquel Torrijos; Fernando B. Luciano; Jordi Mañes; Giuseppe Meca. Aflatoxins and A. flavus Reduction in Loaf Bread through the Use of Natural Ingredients. Molecules 2018, 23, 1638 .
AMA StyleJuan M. Quiles, Raquel Torrijos, Fernando B. Luciano, Jordi Mañes, Giuseppe Meca. Aflatoxins and A. flavus Reduction in Loaf Bread through the Use of Natural Ingredients. Molecules. 2018; 23 (7):1638.
Chicago/Turabian StyleJuan M. Quiles; Raquel Torrijos; Fernando B. Luciano; Jordi Mañes; Giuseppe Meca. 2018. "Aflatoxins and A. flavus Reduction in Loaf Bread through the Use of Natural Ingredients." Molecules 23, no. 7: 1638.