Alternaria in food: Ecophysiology, mycotoxin production and toxicology

Alternaria species are common saprophytes or pathogens of a wide range of plants pre- and post-harvest. This review considers the relative importance of Alternaria species, their ecology, competitiveness, production of mycotoxins and the prevalence of the predominant mycotoxins in different food pro...

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Autores principales:	Lee, H.B., Patriarca, A., Magan, N.
Formato:	JOUR
Materias:	Alternaria species Ecology Food products Mycotoxins Physiology
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_12298093_v43_n2_p93_Lee
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	todo:paper_12298093_v43_n2_p93_Lee
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spelling	todo:paper_12298093_v43_n2_p93_Lee2023-10-03T16:09:04Z Alternaria in food: Ecophysiology, mycotoxin production and toxicology Lee, H.B. Patriarca, A. Magan, N. Alternaria species Ecology Food products Mycotoxins Physiology Alternaria species are common saprophytes or pathogens of a wide range of plants pre- and post-harvest. This review considers the relative importance of Alternaria species, their ecology, competitiveness, production of mycotoxins and the prevalence of the predominant mycotoxins in different food products. The available toxicity data on these toxins and the potential future impacts of Alternaria species and their toxicity in food products pre- and post-harvest are discussed. The growth of Alternaria species is influenced by interacting abiotic factors, especially water activity (a<inf>w</inf>), temperature and pH. The boundary conditions which allow growth and toxin production have been identified in relation to different matrices including cereal grain, sorghum, cottonseed, tomato, and soya beans. The competitiveness of Alternaria species is related to their water stress tolerance, hydrolytic enzyme production and ability to produce mycotoxins. The relationship between A. tenuissima and other phyllosphere fungi has been examined and the relative competitiveness determined using both an Index of Dominance (I<inf>D</inf>) and the Niche Overlap Index (NOI) based on carbon-utilisation patterns. The toxicology of some of the Alternaria mycotoxins have been studied; however, some data are still lacking. The isolation of Alternaria toxins in different food products including processed products is reviewed. The future implications of Alternaria colonization/infection and the role of their mycotoxins in food production chains pre- and post-harvest are discussed. © 2015 The Korean Society of Mycology. Fil:Patriarca, A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_12298093_v43_n2_p93_Lee
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Alternaria species Ecology Food products Mycotoxins Physiology
spellingShingle	Alternaria species Ecology Food products Mycotoxins Physiology Lee, H.B. Patriarca, A. Magan, N. Alternaria in food: Ecophysiology, mycotoxin production and toxicology
topic_facet	Alternaria species Ecology Food products Mycotoxins Physiology
description	Alternaria species are common saprophytes or pathogens of a wide range of plants pre- and post-harvest. This review considers the relative importance of Alternaria species, their ecology, competitiveness, production of mycotoxins and the prevalence of the predominant mycotoxins in different food products. The available toxicity data on these toxins and the potential future impacts of Alternaria species and their toxicity in food products pre- and post-harvest are discussed. The growth of Alternaria species is influenced by interacting abiotic factors, especially water activity (a<inf>w</inf>), temperature and pH. The boundary conditions which allow growth and toxin production have been identified in relation to different matrices including cereal grain, sorghum, cottonseed, tomato, and soya beans. The competitiveness of Alternaria species is related to their water stress tolerance, hydrolytic enzyme production and ability to produce mycotoxins. The relationship between A. tenuissima and other phyllosphere fungi has been examined and the relative competitiveness determined using both an Index of Dominance (I<inf>D</inf>) and the Niche Overlap Index (NOI) based on carbon-utilisation patterns. The toxicology of some of the Alternaria mycotoxins have been studied; however, some data are still lacking. The isolation of Alternaria toxins in different food products including processed products is reviewed. The future implications of Alternaria colonization/infection and the role of their mycotoxins in food production chains pre- and post-harvest are discussed. © 2015 The Korean Society of Mycology.
format	JOUR
author	Lee, H.B. Patriarca, A. Magan, N.
author_facet	Lee, H.B. Patriarca, A. Magan, N.
author_sort	Lee, H.B.
title	Alternaria in food: Ecophysiology, mycotoxin production and toxicology
title_short	Alternaria in food: Ecophysiology, mycotoxin production and toxicology
title_full	Alternaria in food: Ecophysiology, mycotoxin production and toxicology
title_fullStr	Alternaria in food: Ecophysiology, mycotoxin production and toxicology
title_full_unstemmed	Alternaria in food: Ecophysiology, mycotoxin production and toxicology
title_sort	alternaria in food: ecophysiology, mycotoxin production and toxicology
url	http://hdl.handle.net/20.500.12110/paper_12298093_v43_n2_p93_Lee
work_keys_str_mv	AT leehb alternariainfoodecophysiologymycotoxinproductionandtoxicology AT patriarcaa alternariainfoodecophysiologymycotoxinproductionandtoxicology AT magann alternariainfoodecophysiologymycotoxinproductionandtoxicology
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Alternaria in food: Ecophysiology, mycotoxin production and toxicology

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