Volatile Compounds of Aspergillus Strains with Different Abilities To Produce Ochratoxin A
Volatile compounds emitted by Aspergillus strains having different abilities to produce ochratoxin A were investigated. Thirteen strains of Aspergillus ochraceus, three belonging to the A. ochraceus group, and eight other species of Aspergillus were examined for their abilities to produce volatile c...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2005-03, Vol.53 (5), p.1678-1683 |
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| creator | Jelen, H.H Grabarkiewicz-Szczesna, J |
| description | Volatile compounds emitted by Aspergillus strains having different abilities to produce ochratoxin A were investigated. Thirteen strains of Aspergillus ochraceus, three belonging to the A. ochraceus group, and eight other species of Aspergillus were examined for their abilities to produce volatile compounds and ochratoxin A on a wheat grain medium. The profiles of volatile compounds, analyzed using SPME, in all A. ochraceus strains, regardless of their toxeginicity, were similar and comprised mainly of 1-octen-3-ol, 3-octanone, 3-octanol, 3-methyl-1-butanol, 1-octene, and limonene. The prevailing compound was always 1-octen-3-ol. Mellein, which forms part of the ochratoxin A molecule, was found in both toxigenic and nontoxigenic strains. Volatile compounds produced by other Aspergillus strains were similar to those of A. ochraceus. Incubation temperatures (20, 24, and 27 °C) and water content in the medium (20, 30, and 40%) influenced both volatile compounds formation and ochratoxin A biosynthesis efficiency, although conditions providing the maximum amount of volatiles were different from those providing the maximum amount of ochratoxin A. The pattern of volatiles produced by toxigenic A. ochraceus strains does not facilitate their differentiation from nontoxigenic strains. Keywords: Aspergillus; volatiles; ochratoxin A; mellein |
| doi_str_mv | 10.1021/jf0487396 |
| format | Article |
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Thirteen strains of Aspergillus ochraceus, three belonging to the A. ochraceus group, and eight other species of Aspergillus were examined for their abilities to produce volatile compounds and ochratoxin A on a wheat grain medium. The profiles of volatile compounds, analyzed using SPME, in all A. ochraceus strains, regardless of their toxeginicity, were similar and comprised mainly of 1-octen-3-ol, 3-octanone, 3-octanol, 3-methyl-1-butanol, 1-octene, and limonene. The prevailing compound was always 1-octen-3-ol. Mellein, which forms part of the ochratoxin A molecule, was found in both toxigenic and nontoxigenic strains. Volatile compounds produced by other Aspergillus strains were similar to those of A. ochraceus. Incubation temperatures (20, 24, and 27 °C) and water content in the medium (20, 30, and 40%) influenced both volatile compounds formation and ochratoxin A biosynthesis efficiency, although conditions providing the maximum amount of volatiles were different from those providing the maximum amount of ochratoxin A. The pattern of volatiles produced by toxigenic A. ochraceus strains does not facilitate their differentiation from nontoxigenic strains. Keywords: Aspergillus; volatiles; ochratoxin A; mellein</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf0487396</identifier><identifier>PMID: 15740058</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Aspergillus ; Aspergillus - chemistry ; Aspergillus - growth & development ; Aspergillus - metabolism ; Aspergillus ochraceus ; Biological and medical sciences ; biomarkers ; biosynthesis ; culture media ; food contamination ; Food industries ; Food microbiology ; food spoilage ; Food toxicology ; Fundamental and applied biological sciences. Psychology ; microbial contamination ; microextraction ; ochratoxin A ; Ochratoxins - biosynthesis ; Octanols - analysis ; solid phase extraction ; Temperature ; toxigenic strains ; Triticum ; Triticum aestivum ; volatile organic compounds ; Volatilization ; Water - analysis ; water content</subject><ispartof>Journal of agricultural and food chemistry, 2005-03, Vol.53 (5), p.1678-1683</ispartof><rights>Copyright © 2005 American Chemical Society</rights><rights>2005 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a436t-1f9058c4a29ee3fe43743e31b705fd8880b20ad045e7b3bdaea280dbd12bab9a3</citedby><cites>FETCH-LOGICAL-a436t-1f9058c4a29ee3fe43743e31b705fd8880b20ad045e7b3bdaea280dbd12bab9a3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf0487396$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf0487396$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,776,780,2751,27055,27903,27904,56717,56767</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=16597616$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/15740058$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Jelen, H.H</creatorcontrib><creatorcontrib>Grabarkiewicz-Szczesna, J</creatorcontrib><title>Volatile Compounds of Aspergillus Strains with Different Abilities To Produce Ochratoxin A</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Volatile compounds emitted by Aspergillus strains having different abilities to produce ochratoxin A were investigated. Thirteen strains of Aspergillus ochraceus, three belonging to the A. ochraceus group, and eight other species of Aspergillus were examined for their abilities to produce volatile compounds and ochratoxin A on a wheat grain medium. The profiles of volatile compounds, analyzed using SPME, in all A. ochraceus strains, regardless of their toxeginicity, were similar and comprised mainly of 1-octen-3-ol, 3-octanone, 3-octanol, 3-methyl-1-butanol, 1-octene, and limonene. The prevailing compound was always 1-octen-3-ol. Mellein, which forms part of the ochratoxin A molecule, was found in both toxigenic and nontoxigenic strains. Volatile compounds produced by other Aspergillus strains were similar to those of A. ochraceus. Incubation temperatures (20, 24, and 27 °C) and water content in the medium (20, 30, and 40%) influenced both volatile compounds formation and ochratoxin A biosynthesis efficiency, although conditions providing the maximum amount of volatiles were different from those providing the maximum amount of ochratoxin A. The pattern of volatiles produced by toxigenic A. ochraceus strains does not facilitate their differentiation from nontoxigenic strains. Keywords: Aspergillus; volatiles; ochratoxin A; mellein</description><subject>Aspergillus</subject><subject>Aspergillus - chemistry</subject><subject>Aspergillus - growth & development</subject><subject>Aspergillus - metabolism</subject><subject>Aspergillus ochraceus</subject><subject>Biological and medical sciences</subject><subject>biomarkers</subject><subject>biosynthesis</subject><subject>culture media</subject><subject>food contamination</subject><subject>Food industries</subject><subject>Food microbiology</subject><subject>food spoilage</subject><subject>Food toxicology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>microbial contamination</subject><subject>microextraction</subject><subject>ochratoxin A</subject><subject>Ochratoxins - biosynthesis</subject><subject>Octanols - analysis</subject><subject>solid phase extraction</subject><subject>Temperature</subject><subject>toxigenic strains</subject><subject>Triticum</subject><subject>Triticum aestivum</subject><subject>volatile organic compounds</subject><subject>Volatilization</subject><subject>Water - analysis</subject><subject>water content</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpt0UFv0zAUB3ALMbEyOPAFwBeQOGQ8x3GcHKsOBlKnTWrHgYv1kjxvLmlcbEeMb0-mVutlJx_eT3_b_8fYOwHnAnLxZWOhqLSsyxdsJlQOmRKieslmMA2zSpXilL2OcQMAldLwip0KpQsAVc3Yr5--x-R64gu_3flx6CL3ls_jjsKd6_sx8lUK6IbI_7p0zy-ctRRoSHzeuN4lR5GvPb8Jvhtb4tftfcDkH9zA52_YicU-0tvDecZuv31dL75ny-vLH4v5MsNClikTtp5e0haY10TSUiF1IUmKRoOyXVVV0OSAHRSKdCObDgnzCrqmE3mDTY3yjH3a5-6C_zNSTGbrYkt9jwP5MRqhlVRCygl-3sM2-BgDWbMLbovhnxFgHos0T0VO9v0hdGy21B3lobkJfDwAjC32NuDQunh0pap1KR6Dsr1zMdHD0xzDb1NqqZVZ36zMUpRiUV9cmcvJf9h7i97gXZgyb1c5CAlQ18W0v-PN2Eaz8WMYpnaf-cJ_1f-eyg</recordid><startdate>20050309</startdate><enddate>20050309</enddate><creator>Jelen, H.H</creator><creator>Grabarkiewicz-Szczesna, J</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20050309</creationdate><title>Volatile Compounds of Aspergillus Strains with Different Abilities To Produce Ochratoxin A</title><author>Jelen, H.H ; Grabarkiewicz-Szczesna, J</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a436t-1f9058c4a29ee3fe43743e31b705fd8880b20ad045e7b3bdaea280dbd12bab9a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>Aspergillus</topic><topic>Aspergillus - chemistry</topic><topic>Aspergillus - growth & development</topic><topic>Aspergillus - metabolism</topic><topic>Aspergillus ochraceus</topic><topic>Biological and medical sciences</topic><topic>biomarkers</topic><topic>biosynthesis</topic><topic>culture media</topic><topic>food contamination</topic><topic>Food industries</topic><topic>Food microbiology</topic><topic>food spoilage</topic><topic>Food toxicology</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>microbial contamination</topic><topic>microextraction</topic><topic>ochratoxin A</topic><topic>Ochratoxins - biosynthesis</topic><topic>Octanols - analysis</topic><topic>solid phase extraction</topic><topic>Temperature</topic><topic>toxigenic strains</topic><topic>Triticum</topic><topic>Triticum aestivum</topic><topic>volatile organic compounds</topic><topic>Volatilization</topic><topic>Water - analysis</topic><topic>water content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Jelen, H.H</creatorcontrib><creatorcontrib>Grabarkiewicz-Szczesna, J</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Jelen, H.H</au><au>Grabarkiewicz-Szczesna, J</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Volatile Compounds of Aspergillus Strains with Different Abilities To Produce Ochratoxin A</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2005-03-09</date><risdate>2005</risdate><volume>53</volume><issue>5</issue><spage>1678</spage><epage>1683</epage><pages>1678-1683</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>Volatile compounds emitted by Aspergillus strains having different abilities to produce ochratoxin A were investigated. Thirteen strains of Aspergillus ochraceus, three belonging to the A. ochraceus group, and eight other species of Aspergillus were examined for their abilities to produce volatile compounds and ochratoxin A on a wheat grain medium. The profiles of volatile compounds, analyzed using SPME, in all A. ochraceus strains, regardless of their toxeginicity, were similar and comprised mainly of 1-octen-3-ol, 3-octanone, 3-octanol, 3-methyl-1-butanol, 1-octene, and limonene. The prevailing compound was always 1-octen-3-ol. Mellein, which forms part of the ochratoxin A molecule, was found in both toxigenic and nontoxigenic strains. Volatile compounds produced by other Aspergillus strains were similar to those of A. ochraceus. Incubation temperatures (20, 24, and 27 °C) and water content in the medium (20, 30, and 40%) influenced both volatile compounds formation and ochratoxin A biosynthesis efficiency, although conditions providing the maximum amount of volatiles were different from those providing the maximum amount of ochratoxin A. The pattern of volatiles produced by toxigenic A. ochraceus strains does not facilitate their differentiation from nontoxigenic strains. Keywords: Aspergillus; volatiles; ochratoxin A; mellein</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>15740058</pmid><doi>10.1021/jf0487396</doi><tpages>6</tpages></addata></record> |
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| ispartof | Journal of agricultural and food chemistry, 2005-03, Vol.53 (5), p.1678-1683 |
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| subjects | Aspergillus Aspergillus - chemistry Aspergillus - growth & development Aspergillus - metabolism Aspergillus ochraceus Biological and medical sciences biomarkers biosynthesis culture media food contamination Food industries Food microbiology food spoilage Food toxicology Fundamental and applied biological sciences. Psychology microbial contamination microextraction ochratoxin A Ochratoxins - biosynthesis Octanols - analysis solid phase extraction Temperature toxigenic strains Triticum Triticum aestivum volatile organic compounds Volatilization Water - analysis water content |
| title | Volatile Compounds of Aspergillus Strains with Different Abilities To Produce Ochratoxin A |
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