Tracking new insights into antifungal and anti-mycotoxigenic properties of a biofilm forming Pediococcus pentosaceus strain isolated from grain silage.


Journal

International journal of food microbiology
ISSN: 1879-3460
Titre abrégé: Int J Food Microbiol
Pays: Netherlands
ID NLM: 8412849

Informations de publication

Date de publication:
16 Nov 2023
Historique:
received: 02 05 2023
revised: 26 06 2023
accepted: 20 07 2023
medline: 25 9 2023
pubmed: 29 7 2023
entrez: 28 7 2023
Statut: ppublish

Résumé

The present study offers detailed insights into the antifungal and anti-mycotoxigenic potential of a biofilm forming lactic acid bacterium (Pediococcus pentosaceus) against one atoxigenic (Aspergillus flavus) and two toxigenic (Aspergillus nomius and Fusarium verticillioides) fungal strains. The antifungal effect of P. pentosaceus LBM18 strain was initially investigated through comparative analysis of fungi physiology by macroscopic visual evaluations and scanning electron microscopy examinations. The effects over fungal growth rate and asexual sporulation were additionally accessed. Furthermore, analytical evaluations of mycotoxin production were carried out by HPLC-MS/MS to provide insights on the bacterial anti-mycotoxigenic activity over fungal production of the aflatoxins B1, B2, G1 and G2 as well as fumonisins B1 and B2. Finally, reverse transcription quantitative real-time PCR (RT-qPCR) analysis was employed at the most effective bacterial inoculant concentration to evaluate, at the molecular level, the down-regulation of genes aflR, aflQ and aflD, related to the biosynthesis of aflatoxins by the strain of Aspergillus nomius. The effects over mycotoxin contamination were thought to be result of a combination of several biotic and abiotic factors, such as interaction between living beings and physical-chemical aspects of the environment, respectively. Several possible mechanisms of action were addressed along with potentially deleterious effects ascribing from P. pentosaceus misuse as biopesticide, emphasizing the importance of evaluating lactic acid bacteria safety in new applications, concentrations, and exposure scenarios.

Identifiants

pubmed: 37506547
pii: S0168-1605(23)00253-2
doi: 10.1016/j.ijfoodmicro.2023.110337
pii:
doi:

Substances chimiques

Antifungal Agents 0
Mycotoxins 0
Aflatoxins 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

110337

Informations de copyright

Copyright © 2023 Elsevier B.V. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Carlos M N Mendonça (CMN)

Laboratory of Microbial Biomolecules, Department of Biochemical and Pharmaceutical Technology, University of São Paulo, 05508-000 São Paulo, Brazil; Centre for Healthy Eating and Food Innovation (HEFI), Faculty of Science and Engineering, Maastricht University - campus Venlo, Villafloraweg 1, 5928 SZ Venlo, the Netherlands.

Rodrigo C Oliveira (RC)

Laboratory of Microbial Biomolecules, Department of Biochemical and Pharmaceutical Technology, University of São Paulo, 05508-000 São Paulo, Brazil.

Lucas J L Pizauro (LJL)

Department of Agricultural and Environmental Biotechnology, School of Agricultural and Veterinary Sciences (FCAV), UNESP, Jaboticabal, Brazil.

Wellison A Pereira (WA)

Laboratory of Microbial Biomolecules, Department of Biochemical and Pharmaceutical Technology, University of São Paulo, 05508-000 São Paulo, Brazil.

Kahlile Abboud (K)

Department of Agricultural and Environmental Biotechnology, School of Agricultural and Veterinary Sciences (FCAV), UNESP, Jaboticabal, Brazil.

Sonia Almeida (S)

Department of Anatomy, Institute of Biomedical Sciences, University of São Paulo, 05508-000 São Paulo, Brazil.

Ii-Sei Watanabe (IS)

Department of Anatomy, Institute of Biomedical Sciences, University of São Paulo, 05508-000 São Paulo, Brazil.

Alessandro M Varani (AM)

Department of Agricultural and Environmental Biotechnology, School of Agricultural and Veterinary Sciences (FCAV), UNESP, Jaboticabal, Brazil.

José M Domínguez (JM)

Industrial Biotechnology and Environmental Engineering Group "BiotecnIA", Chemical Engineering Department, University of Vigo (Campus Ourense), As Lagoas s/n, 32004 Ourense, Spain.

Benedito Correa (B)

Laboratory of Mycotoxins and Toxigenic Fungi, Department of Microbiology, Institute of Biomedical Sciences, University of São Paulo, 05508-900 São Paulo, Brazil.

Koen Venema (K)

Department of Agricultural and Environmental Biotechnology, School of Agricultural and Veterinary Sciences (FCAV), UNESP, Jaboticabal, Brazil.

Pamela O S Azevedo (POS)

Laboratory of Microbial Biomolecules, Department of Biochemical and Pharmaceutical Technology, University of São Paulo, 05508-000 São Paulo, Brazil; SAZ Animal Nutrition, São Paulo, Brazil.

Ricardo P S Oliveira (RPS)

Laboratory of Microbial Biomolecules, Department of Biochemical and Pharmaceutical Technology, University of São Paulo, 05508-000 São Paulo, Brazil. Electronic address: rpsolive@usp.br.

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Classifications MeSH