Inhibition of ochratoxin A production in Aspergillus carbonarius by hydroxycinnamic acids from grapes (Articolo in rivista)

Type
Label
  • Inhibition of ochratoxin A production in Aspergillus carbonarius by hydroxycinnamic acids from grapes (Articolo in rivista) (literal)
Anno
  • 2014-01-01T00:00:00+01:00 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi
  • 10.3920/WMJ2014.1753 (literal)
Alternative label
  • Ferrara Massimo, Gallo Antonia, Lo Scalzo Roberto, Haiukowski miriam, Picchi Valentina, Perrone Giancarlo (2014)
    Inhibition of ochratoxin A production in Aspergillus carbonarius by hydroxycinnamic acids from grapes
    in World mycotoxin journal (Print)
    (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
  • Ferrara Massimo, Gallo Antonia, Lo Scalzo Roberto, Haiukowski miriam, Picchi Valentina, Perrone Giancarlo (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#altreInformazioni
  • IF 2.380 (literal)
Rivista
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
  • Istituto di Scienze delle Produzioni Alimentari (literal)
Titolo
  • Inhibition of ochratoxin A production in Aspergillus carbonarius by hydroxycinnamic acids from grapes (literal)
Abstract
  • Hydroxycinnamic acids (HCAs), phenolic components of wine, are known to have antimicrobial properties. Aspergillus carbonarius is one of the most important ochratoxin A (OTA) producing fungi in wine. Strategies for the control and prevention of A. carbonarius contamination are important for the maintenance of wine safety. This study sought to determine the potential of HCAs, such as caffeic, p-coumaric and ferulic acids, as antifungal natural compounds for the control of A. carbonarius growth and OTA production. The HCAs were tested at the increasing concentrations of 0.30, 0.65 and 1.10 mg/ml in minimal medium (MM) and grape juice. Germination of conidia was not affected in neither of the two media in presence of HCAs. At all the concentrations tested, OTA biosynthesis in MM was reduced and the dose effect was more evident for p-coumaric and ferulic acids; in grape juice the reduction trend was confirmed, and ferulic acid showed the highest inhibitory effect. Moreover, the expression level of genes encoding a polyketide synthase (AcOTApks) and a nonribosomal peptide synthetase (AcOTAnrps) involved in OTA biosynthesis, was evaluated by real-time PCR in A. carbonarius grown in presence of 0.65 mg/ml of HCAs. From gene expression analysis only the AcOTApks gene showed a marked reduction of transcription level in presence of p-coumaric and ferulic acids. On the contrary, caffeic acid seemed to not influence the expression levels of the genes analysed in this study, suggesting a different mechanism of action on the regulation of OTA biosynthesis. (literal)
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