Study of the Ochratoxin A effect on Aspergillus parasiticus growth and aflatoxin B1 production.

Aflatoxin B1 (AFB1) is a carcinogenic metabolite produced by certain Aspergillus species. Ochratoxin A (OTA) is a metabolite of Aspergillus ochraceus and Penicillium verrucosum. AFB1 and OTA are amongst the most frequent combinations of mycotoxins found in plant products. Thus, synergistic effects or interactions between the two mycotoxins could be taking place. The aim of the present study was to investigate the effect of OTA on Aspergillus parasiticus growth and AFB1 production in yeast extract sucrose (YES) medium at concentrations of 0.16, 1.6 and 16 ng OTA flask(-1). The AFB1 extracted from cultures and purified with immunoaffinity columns was then quantitated by HPLC. The recovery and detection limit of the method were 95.3% and 0.02 ng AFB1 mL(-1), respectively. Maximum AFB1 productions in cultures with OTA were observed from 9 to 12 days (76.09-82.52 ng AFB1 flask(-1)) while in control cultures (without OTA) maximum production (197.2 ng AFB1 flask(-1)) was observed on 14th day. Maximum AFB1 levels in cultures with OTA were reduced by a percentage of 58-61% compared to control cultures. Furthermore AFB1 levels in cultures with OTA were practically (92%) degraded after 18 days of incubation. Conclusively when OTA is present the production of AFB1 by A. parasiticus in YES medium is inhibited.

Determination of ochratoxin A in virgin olive oils of Greek origin by immunoaffinity column clean-up and high-performance liquid chromatography.

An improved specific analytical method for ochratoxin A (OTA) determination in olive oil is described, using a methanolic-aqueous extraction, an immunoaffinity column clean up step and high-pressure liquid chromatography with fluorescence detection. The mean recovery was found at 108% (relative standard deviation, RSD = 4.7%) and the detection limit (DL) was estimated at 4.6 ng kg(-1). Along with OTA, aflatoxin B(1) (AFB(1)) was determined using the same extract. The recovery factor was 84.8% (RSD = 17.8%) and the DL was 56 ng kg(-1) olive oil. Both determinations were applied in 50 samples of olive oil originated from representative regions of Greece. Results revealed the presence of OTA in 88% of samples tested (n = 44, mean 267 ng kg(-1)). Among them, 10 were contaminated with more than 500 ng kg(-1) (median 568 ng kg(-1)), 10 with 200-500 ng kg(-1) (median 260 ng kg(-1)), 15 with 100-200 ng kg(-1) (median 140 ng kg(-1)), nine with DL-100 (median 60 ng kg(-1)) and in six samples, OTA was not detectable. Interestingly, most contaminated samples were from Southern Greece. Results of AFB(1) determination showed the presence of aflatoxin B(1) (60 ng kg(-1)) in only one olive oil sample also from Southern Greece. The levels of OTA found in Greek olive oil were relatively low as compared with other commodities such as cereals or wine reported in the literature.

Methyl jasmonate stimulates aflatoxin B1 biosynthesis by Aspergillus parasiticus.

Aflatoxin B1 (AFB1) is a highly toxic and carcinogenic metabolite produced by certain Aspergillus species on agricultural commodities. One factor promoting the production of aflatoxin is the presence of high levels of fatty acid hydroperoxides often found in plant material under stress. Jasmonic acid (JA) and its methyl ester (MeJA) are derived from linolenic acid, and their biosyntheses involve the production of lipid hydroperoxides. Exposure of aflatoxigenic mold to jasmonates is likely because the mold attacks plant material and possibly initiates the production of jasmonates. In this study the effect of MeJA on the growth of Aspergillus parasiticus and AFB1 biosynthesis is reported. MeJA, at a final concentration of 10(-4) M in yeast extract sucrose medium, did not have any apparent effect on mycelial growth during the 16 days of observation but did increase significantly the levels of AFB1 after the seventh day of growth. After the ninth day, AFB1 production was decreased in contrast to the control cultures, where the production was constantly increasing. AFB1 determination was performed by immunoaffinity and HPLC after derivatization to AFB2a.

Determination of ochratoxin A in red wine and vinegar by immunoaffinity high-pressure liquid chromatography.

A method is described for the determination of ochratoxin A (OTA) in red wine and vinegar using an acidic chloroform extraction, an immmunoaffinity clean-up step, and a high-performance liquid chromatographic determination with fluorescence detection. The detection limit was estimated at 0.002 microg/liter. The mean recovery factors were found at 91.3 and 96.6% for wine and vinegar, respectively. Thirty-one samples of red wine originating from Mediterranean sea countries and 15 samples of vinegar were examined for the presence of OTA. All red wine samples contained OTA. Seventy-two percent of these samples were found to be contaminated over 0.1 microg/liter. Among them, nine samples contained ochratoxin A in the range of 0.5 to 3.4 microg/liter, 12 samples in the range of 0.10 to 0.50 microg/liter (median: 0.176 microg/liter), and 9 samples in the range of 0.010 to 0.100 microg/liter (median: 0.041 microg/liter). All 15 vinegar samples showed the presence of OTA. The most contaminated ones were three balsamic vinegar samples containing 0.156 microg/liter, 0.102 microg/liter, and 0.252 microg/liter of OTA. In the remaining 12 samples, ochratoxin A levels ranged from 0.008 microg/liter to 0.046 microg/liter (median: 0.012 microg/liter). These data are in good agreement with the hypothesis that wine originating from Southern countries might contain significant OTA concentration and showed the possible occurrence of traces of OTA in vinegar.

Occurrence of aflatoxin M1 in commercial pasteurized milk determined with ELISA and HPLC.

Eighty-one samples of commercial pasteurized milk from Athens market were analysed for the presence of aflatoxin M1 (AFM1). A combination of a commercial ELISA kit and a modified HPLC method was applied for the rapid and reliable determination of AFM1. AFM1 concentrations in milk extracts were initially estimated by ELISA. Samples found to contain more than 5 ng/l were further quantitated by HPLC. Determination was performed after derivatization of AFM1 to its hydroxylated product AFM2a. The recovery of the HPLC method used was found to be close to 100%. Thirty-two samples contained aflatoxin M1 at levels of 2.5-5 ng/l, none contained more than 5 ng/l, while 31 contained only traces of aflatoxin (0.5-1 ng/l). In nine samples no AFM1 was detected. There was no seasonal influence on the aflatoxin content of the milk samples analysed.