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Abstract:

Iberian dry-cured ham is an important meat product with high consumption worldwide. The special ecological conditions occurring throughout its ripening favour surface colonisation of filamentous fungi. Normally, moulds contribute to the development of the sensory qualities of the ham; however, some toxigenic species, such as Penicillium nordicum, are able to successfully adapt to the NaCl-rich environment found in dry-cured ham and produce ochratoxin A (OTA) in this product. Moreover, it was suggested that the biosynthesis of OTA by P. nordicum itself may support the adaptation to this food environment. However, this mechanism has not been completely elucidated yet. The objective of this work was to evaluate the influence of different concentrations of commercial OTA (cOTA, at 0, 0.2, 1 and 5 ppb) on growth rate, biosynthetic- and stress-related gene expression and OTA production by two P. nordicum strains (Pn15 and Pn69) on dry-cured ham based-media. Two NaCl conditions (0% and 10%) were evaluated for each cOTA level. In general, no intra-strain and inter-strain differences in growth rates were found among the conditions tested. The stress-related Hog1 gene expression of the strain Pn15 was affected by cOTA and NaCl concentration whilst the strain Pn69 was not affected by these variables. The expression of OTA-related otapks and otanps genes of the strain Pn15 was affected by several NaCl and cOTA combinations. However, the strain Pn69 showed no differences in relative gene expression. Regarding to OTA production, different behaviours were displayed by the two strains. The strain Pn15, which produced high OTA amounts by itself, produced OTA without the necessity of the presence of NaCl or cOTA as stressors. However, the presence of cOTA triggers OTA production by the weak OTA producing Pn69 in the absence of NaCl. In addition, although a moderate correlation was found between the expression of the OTA-related genes and mycotoxin produced by P. nordicum in the absence of NaCl, none was obtained between Hog1 gene expression and mycotoxin production. This study is a step forward for a better understanding of the ability of P. nordicum producers of OTA to colonise NaCl-rich habitats such as Iberian ham for proposing actions to minimise OTA contamination in this meat product. © 2018 Elsevier B.V.

Registro:

Documento: Artículo
Título:Influence of ochratoxin A on adaptation of Penicillium nordicum on a NaCl-rich dry-cured ham-based medium
Autor:Delgado, J.; da Cruz Cabral, L.; Rodríguez, M.; Rodríguez, A.
Filiación:Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n, Cáceres, 10003, Spain
Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Química Orgánica, Laboratorio de Microbiología de Alimentos, Buenos Aires, Argentina
Palabras clave:Iberian ham; NaCl; Ochratoxin A; Penicillium nordicum; Stress; mycotoxin; ochratoxin; sodium chloride; mitogen activated protein kinase; ochratoxin; sodium chloride; adaptation; Article; biosynthesis; dry cured ham; fungal strain; fungus growth; gene expression; growth rate; mould; nonhuman; Penicillium; Penicillium nordicum; pork; analysis; animal; food contamination; genetics; growth, development and aging; meat; metabolism; microbiology; Penicillium; physiological stress; physiology; pig; Adaptation, Physiological; Animals; Food Contamination; Meat Products; Mitogen-Activated Protein Kinases; Mycotoxins; Ochratoxins; Penicillium; Sodium Chloride; Stress, Physiological; Swine
Año:2018
Volumen:272
Página de inicio:22
Página de fin:28
DOI: http://dx.doi.org/10.1016/j.ijfoodmicro.2018.02.020
Título revista:International Journal of Food Microbiology
Título revista abreviado:Int. J. Food Microbiol.
ISSN:01681605
CODEN:IJFMD
CAS:ochratoxin, 303-47-9, 37203-43-3; sodium chloride, 7647-14-5; mitogen activated protein kinase, 142243-02-5; Mitogen-Activated Protein Kinases; Mycotoxins; ochratoxin A; Ochratoxins; Sodium Chloride
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01681605_v272_n_p22_Delgado

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Citas:

---------- APA ----------
Delgado, J., da Cruz Cabral, L., Rodríguez, M. & Rodríguez, A. (2018) . Influence of ochratoxin A on adaptation of Penicillium nordicum on a NaCl-rich dry-cured ham-based medium. International Journal of Food Microbiology, 272, 22-28.
http://dx.doi.org/10.1016/j.ijfoodmicro.2018.02.020
---------- CHICAGO ----------
Delgado, J., da Cruz Cabral, L., Rodríguez, M., Rodríguez, A. "Influence of ochratoxin A on adaptation of Penicillium nordicum on a NaCl-rich dry-cured ham-based medium" . International Journal of Food Microbiology 272 (2018) : 22-28.
http://dx.doi.org/10.1016/j.ijfoodmicro.2018.02.020
---------- MLA ----------
Delgado, J., da Cruz Cabral, L., Rodríguez, M., Rodríguez, A. "Influence of ochratoxin A on adaptation of Penicillium nordicum on a NaCl-rich dry-cured ham-based medium" . International Journal of Food Microbiology, vol. 272, 2018, pp. 22-28.
http://dx.doi.org/10.1016/j.ijfoodmicro.2018.02.020
---------- VANCOUVER ----------
Delgado, J., da Cruz Cabral, L., Rodríguez, M., Rodríguez, A. Influence of ochratoxin A on adaptation of Penicillium nordicum on a NaCl-rich dry-cured ham-based medium. Int. J. Food Microbiol. 2018;272:22-28.
http://dx.doi.org/10.1016/j.ijfoodmicro.2018.02.020