Aspergillus Species and Their Associated Mycotoxins
Giancarlo Perrone1, Antonia Gallo2
1Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Amendola 122/O, Bari, 70126, Italy. giancarlo.perrone@ispa.cnr.it.
Methods in Molecular Biology (Clifton, N.J.)
|December 8, 2016
Summary
The widespread Aspergillus fungus contaminates food and feed with toxic mycotoxins like aflatoxins and ochratoxin A. This review covers Aspergillus
Area of Science:
- Mycology
- Food Science
- Toxicology
Background:
- The genus Aspergillus comprises 339 species, widely distributed and economically important.
- Biotechnological applications include producing enzymes, organic acids, and metabolites like lovastatin.
- Aspergillus species are opportunistic storage molds causing plant disorders and food contamination.
Purpose of the Study:
- To summarize the morphology, ecology, epidemiology, and toxigenicity of Aspergillus foodborne pathogens.
- To detail the contamination of food and feed by aflatoxins, ochratoxin A, and fumonisins.
- To highlight the health risks associated with these mycotoxins.
Main Methods:
- Review of existing literature on Aspergillus species, mycotoxins, and their impact.
- Analysis of morphological, ecological, and epidemiological data.
- Assessment of toxigenicity and health effects of major mycotoxins.
Main Results:
- Aspergillus species from sections Flavi, Circumdati, and Nigri are key foodborne pathogens.
- Contamination of agricultural products with aflatoxins, ochratoxin A, and fumonisins is significant.
- Aflatoxins are highly toxic and carcinogenic; ochratoxin A is a nephrotoxin and carcinogen; fumonisins are hepatotoxic and nephrotoxic.
Conclusions:
- Aspergillus species pose significant risks to food and feed safety due to mycotoxin production.
- Understanding Aspergillus epidemiology and toxigenicity is crucial for risk management.
- Further research is needed to mitigate the impact of these foodborne pathogens.
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