Production of Cyclopiazonic Acid by Penicillium commune Isolated from Dry-Cured Ham on a Meat Extract–Based Substrate

2002 ◽  
Vol 65 (6) ◽  
pp. 988-992 ◽  
Author(s):  
MARÍA J. SOSA ◽  
JUAN J. CÓRDOBA ◽  
CARMEN DÍAZ ◽  
MAR RODRÍGUEZ ◽  
ELENA BERMÚDEZ ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Growth Rate ◽  
Marked Effect ◽  
Meat Products ◽  
Cyclopiazonic Acid ◽  
Meat Extract ◽  
Dry Cured Ham ◽  
Wide Range ◽  
Cured Meat ◽  
Penicillium Commune

Penicillium commune, a mold frequently found on dry-cured meat products, is able to synthesize the mycotoxin cyclopiazonic acid (CPA). To evaluate the hazard due to CPA on such foods, the ability of P. commune to grow and produce CPA at water activities (aw) in the range of 0.99 to 0.90 with a meat extract–based medium from 12 to 30°C was determined. CPA was quantified by high-pressure liquid chromatography and mass spectrometry. P. commune was able to grow at every aw and temperature tested. The optimal environmental conditions for growth were 20 to 25°C, at 0.97 to 0.96 aw, but the highest amount of CPA was produced at 30°C, 0.96 aw. No direct correlation between growth rate and CPA production was assessed. Temperature seems to be the most important factor influencing CPA production. However, there was an interaction between temperature and aw that significantly (P < 0.001) affected growth and CPA production. An aw of 0.90 had a marked effect, depressing growth and CPA production. Meat extract–based medium proved to be an appropriate substrate for CPA biosynthesis by P. commune under a wide range of conditions.

Effects of Substrate, Water Activity, and Temperature on Growth and Verrucosidin Production by Penicillium polonicum Isolated from Dry-Cured Ham

2000 ◽  
Vol 63 (2) ◽  
pp. 231-236 ◽  
Author(s):  
FÉLIX NÚÑEZ ◽  
M. CARMEN DÍAZ ◽  
MAR RODRÍGUEZ ◽  
EMILIO ARANDA ◽  
ALBERTO MARTÍN ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Mycelial Growth ◽  
Meat Products ◽  
Complex Interaction ◽  
Malt Extract ◽  
Mold Growth ◽  
Medium Temperature ◽  
Meat Extract ◽  
Dry Cured Ham ◽  
Cured Meat

Penicillium polonicum, a common mold on dry-cured meat products, is able to produce verrucosidin, a potent neurotoxin. The ability of P. polonicum isolated from dry-cured ham to grow and produce verrucosidin from 4 to 40°C at water activities (aw) of 0.99, 0.97, and 0.95 on malt extract agar (MEA) and a medium made up with meat extract, peptone, and agar (MPA) was evaluated. Verrucosidin was quantified by high-pressure liquid chromatography and mass spectrometry. P. polonicum was able to grow on MEA and MPA at all the aw values tested from 4 to 37°C but not at 40°C. The optimal environmental conditions for growth were 20°C, 0.99 aw on MEA and 20 to 25°C, 0.97 aw on MPA, but the highest amount of verrucosidin was obtained at 25°C, 0.99 aw in both media. No direct correlation between extension of mold growth and verrucosidin production was found. Temperature appears to be the most important factor ruling mycelial growth, whereas verrucosidin accumulation is mostly influenced by aw. However, analysis of variance of the data showed that there was a complex interaction among all the environmental factors (medium, temperature, and aw) that significantly (P < 0.0001) affected growth and verrucosidin production. The reduction of aw to intermediates values of 0.95 has a stronger effect on growth on MEA than on MPA. Given that the meat-based medium proved to be an appropriate substrate for the biosynthesis of verrucosidin by P. polonicum, the ability of this mold to produce the toxin on meat products should be established.

Production and Stability of Patulin, Ochratoxin A, Citrinin, and Cyclopiazonic Acid on Dry Cured Ham

2005 ◽  
Vol 68 (7) ◽  
pp. 1516-1520 ◽  
Author(s):  
J. D. BAILLY ◽  
C. TABUC ◽  
A. QUÉRIN ◽  
P. GUERRE
Keyword(s):  
Ochratoxin A ◽  
Incubation Period ◽  
Meat Products ◽  
Cyclopiazonic Acid ◽  
Fungal Species ◽  
Dry Cured Ham ◽  
Cured Meat ◽  
Initial Content ◽  
Toxigenic Strains ◽  
The Stability

Toxinogenic fungal species can be isolated from dry cured meat products, raising the problem of the direct contamination of these foods by mycotoxins known to be carcinogenic or potent carcinogens. Because the contamination of a food by mycotoxins can be considered a balance between production and degradation, the stability of mycotoxins on dry cured meat was also investigated. This study focused on patulin, ochratoxin A, citrinin, and cyclopiazonic acid that can be produced by fungal species previously isolated from dry cured meat products sold on the French market. We demonstrated that neither patulin nor ochratoxin A was produced on dry meat by toxigenic strains, whereas relatively high amounts of citrinin and cyclopiazonic acid were found after a 16-day incubation period at 20°C (87 and 50 mg/kg, respectively). After direct contamination, the initial content of patulin rapidly decreased to become undetectable after only 6 h of incubation at 20°C. For both citrinin and ochratoxin A, the kinetics of decrease at 20°C was less rapid, and the two toxins presented half-lives of 6 and 120 h, respectively. By contrast, more than 80% of the initial contamination in cyclopiazonic acid was still found on ham after a 192-h incubation period. Toxin stability was not affected by storage at 4°C. These results suggest that growth of toxigenic strains of Penicillium has to be avoided on dry meat products.

212 Fatty Acid Analysis and Composition in Meat by Mass Spectrometry

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 111-112
Author(s):  
Thu Dinh
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Methyl Esters ◽  
Meat Products ◽  
Chemical Properties ◽  
Fatty Acid Analysis ◽  
Animal Fats ◽  
Wide Range ◽  
Mass Spectrometry Technology

Abstract Fatty acids determine the physical and chemical properties of fats. Animal fats, regardless of species, have more saturated and monounsaturated than polyunsaturated fatty acids. The major fatty acids in meat are palmitic (16:0), stearic (18:0), palmitoleic (16:1), oleic (18:1), linoleic (18:2), and linolenic (18:3) acids, among which oleic acid is the most predominant. Arachidonic acid (20:4 cis 5,8,11,14) is an essential fatty acid only found in animal fats and can be used as a quality control indicator in the fatty acid analysis. Fatty acid analysis has been traditionally performed by gas chromatography (GC) of volatile fatty acid derivatives, prominently the methyl esters, and flame ionization detection (FID), in which the carbon chain of fatty acids is degraded to the formylium ion CHO+. The FID is very sensitive and is the most widely used detection method for GC, providing a linear response, i.e., peak area, over a wide range of concentrations. Researchers have been used the FID peak area to calculate the percentages of fatty acids. However, the FID is a “carbon counter” and relies on the “equal per carbon” rule; therefore, at the same molar concentration, fatty acids with a different number of carbons produce different peak areas. The recent development of mass spectrometry technology has improved the specificity of fatty acid detection. Specific target and qualifier ions provide better identification and more accurate quantification of fatty acid concentrations. Although fatty acids can be identified through comparing ion fragmentation with various databases, authentic standards are needed for quantification purposes. Using mass spectrometry, more than 50 fatty acids have been identified in meat samples. Some branched-chain fatty acids may have flavor, safety, and shelf life implications in meat products.

scholarly journals Potential of Near Infrared Spectroscopy as a Rapid Method to Discriminate OTA and Non-OTA-Producing Mould Species in a Dry-Cured Ham Model System

Toxins ◽  
2021 ◽  
Vol 13 (9) ◽  
pp. 620
Author(s):  
Eva Cebrián ◽  
Félix Núñez ◽  
Mar Rodríguez ◽  
Silvia Grassi ◽  
Alberto González-Mohino
Keyword(s):  
Infrared Spectroscopy ◽  
Sensitivity And Specificity ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Meat Products ◽  
Nir Spectroscopy ◽  
Support Vector ◽  
Dry Cured Ham ◽  
Vector Machines ◽  
Cured Meat

The ripening process of dry-cured meat products is characterised by the development of fungi on the product’s surface. This population plays a beneficial role, but, uncontrolled moulds represent a health risk, since some of them may produce mycotoxins, such as ochratoxin A (OTA). The aim of the present work is to assess the potential of near-infrared spectroscopy (NIRS) for the detection of OTA-producing mould species on dry-cured ham-based agar. The collected spectra were used to develop Support Vector Machines–Discriminant Analysis (SVM-DA) models by a hierarchical approach. Firstly, an SVM-DA model was tested to discriminate OTA and non-OTA producers; then, two models were tested to discriminate species among the OTA producers and the non-OTA producers. OTA and non-OTA-producing moulds were discriminated with 85% sensitivity and 86% specificity in the prediction. Furthermore, the SVM-DA model could differentiate non-OTA-producing species with a 95% sensitivity and specificity. Promising results were obtained for the prediction of the four OTA-producing species tested, with a 69% and 90% sensitivity and specificity, respectively. The preliminary approach demonstrated the high potential of NIR spectroscopy, coupled with Chemometrics, to be used as a real-time automated routine monitorization of dry-cured ham surfaces.

Determination of Ten N-Nitrosoamino Acids in Cured Meat Products

1990 ◽  
Vol 73 (2) ◽  
pp. 226-230
Author(s):  
John W Pensabene ◽  
Walter Fiddler
Keyword(s):  
Solid Phase ◽  
Methyl Esters ◽  
Meat Products ◽  
Sulfamic Acid ◽  
Fused Silica ◽  
Wide Range ◽  
Cured Meat ◽  
Glass Column ◽  
Fused Silica Capillary ◽  
Chemiluminescence Detector

Abstract A rapid, sensitive, and accurate solid-phase extraction method was developed for the measurement of 10 N-nitrosoamino acids (NAAs) in cured meat products. In the procedure, the comminuted meat was mixed with sulfamic acid and Celite, and then added to a glass column containing anhydrous sodium sulfate. The column was washed with pentane, and the NAAs were eluted with ethyl acetate. The eluate was concentrated, then derivatized with diazomethane followed by acetic anhydride-pyridine reagent. The NAA methyl esters and their acylated hydroxy derivatives were separated by gas chromatography on a DB-5 fused silica capillary column and quantitated with a thermal energy analyzer, a chemiluminescence detector specific for nitric oxide derived from the thermal denitrosation of nitrosamines. Recovery of 10 of the NAAs exceeded 75% at the 10 ppb level. The method is applicable to a wide range of cured meat products.

Characterization of Molds from Dry-Cured Meat Products and Their Metabolites by Micellar Electrokinetic Capillary Electrophoresis and Random Amplified Polymorphic DNA PCR

2004 ◽  
Vol 67 (10) ◽  
pp. 2234-2239 ◽  
Author(s):  
A. MARTÍN ◽  
M. JURADO ◽  
M. RODRÍGUEZ ◽  
F. NÚÑEZ ◽  
J. J. CÓRDOBA
Keyword(s):  
Secondary Metabolites ◽  
Rapd Analysis ◽  
Random Amplified Polymorphic Dna ◽  
Meat Products ◽  
Cyclopiazonic Acid ◽  
Cured Meat ◽  
Pcr Method ◽  
Electrokinetic Capillary Chromatography ◽  
Favorable Conditions

Molds are common contaminants of dry-cured meat products in which mycotoxins could be synthesized if stored under favorable conditions. Thus, efficient and accurate characterization of the toxigenic molds from dry-cured meat products is necessary. A micellar electrokinetic capillary chromatography (MECC) method was tested to analyze secondary metabolites produced by 20 mold strains commonly found in dry-cured meat products. In addition, their random amplified polymorphic DNA (RAPD) genotypes were determined by using a PCR method. Although peak profiles of the secondary metabolites differed among mold strains of different species, they were similar in the same species. MECC analysis showed that 10 of the 20 molds tested produced mycotoxins, including patulin, penicillic acid, cyclopiazonic acid, mycophenolic acid, aflatoxin B1, sterigmatocystin, and griseofulvin. The RAPD analysis yielded a different pattern for each of the mold species tested. However, strains of the same species showed similar RAPD profiles. A high correlation between RAPD analysis and MECC was observed, since strains of the same species that showed similar RAPD patterns had similar profiles of secondary metabolites. RAPD patterns with primer GO2 and MECC profiles, either singly or combined, could be of great interest to distinguish toxigenic from nontoxigenic molds in dry-cured meat products.

scholarly journals Selection and Evaluation of Staphylococcus xylosus as a Biocontrol Agent against Toxigenic Moulds in a Dry-Cured Ham Model System

2020 ◽  
Vol 8 (6) ◽  
pp. 793
Author(s):  
Eva Cebrián ◽  
Félix Núñez ◽  
Fernando J. Gálvez ◽  
Josué Delgado ◽  
Elena Bermúdez ◽  
...  
Keyword(s):  
Meat Products ◽  
Fungal Growth ◽  
Model System ◽  
Staphylococcus Xylosus ◽  
Promising Strategy ◽  
Dry Cured Ham ◽  
Cured Meat ◽  
Penicillium Nordicum ◽  
Penicillium Griseofulvum ◽  
Toxigenic Moulds

Toxigenic moulds can develop on the surface of dry-cured meat products during ripening due to their ecological conditions, which constitutes a risk for consumers. A promising strategy to control this hazard is the use of antifungal microorganisms usually found in these foods. However, to date, the effectiveness of gram-positive catalase-positive cocci (GCC+) has not been explored. The aim of this work was to select GCC+ isolates with antifungal activity to study its effectiveness in a dry-cured ham model system at the environmental conditions reached during the ripening. Forty-five strains of GCC+ were evaluated and the isolate Staphylococcus xylosus Sx8 was selected to assess its efficacy at two different concentrations (106 and 104 cfu/mL) against Penicillium nordicum, Aspergillus flavus, Aspergillus parasiticus, and Penicillium griseofulvum at 15, 20, and 25 °C. The results showed that the inoculation of 106 cfu/mL of S. xylosus completely inhibited the growth of most fungi. In addition, in the presence of this strain at 104 cfu/mL, a significant reduction in fungal growth and mycotoxins production was observed at the three temperatures studied. In conclusion, S. xylosus Sx8 possesses great potential as a biological agent to control toxigenic moulds in dry-cured meat products.

scholarly journals Effect of Sodium Nitrite and Sodium Lactate on the Growth Rate of Lactic Acid Spoilage Bacteria Isolated from Cured Meat Products.

1997 ◽  
Vol 13 (4) ◽  
pp. 159-164 ◽  
Author(s):  
Takashi SAMESHIM ◽  
Kazuko TAKESHITA ◽  
Tameo MIKI ◽  
Keizo ARIHARA ◽  
Makoto ITOH ◽  
...  
Keyword(s):  
Growth Rate ◽  
Lactic Acid ◽  
Sodium Nitrite ◽  
Meat Products ◽  
Sodium Lactate ◽  
Spoilage Bacteria ◽  
Cured Meat

Further Survey of Cured Meat Products for Volatile N-Nitrosamines

1974 ◽  
Vol 57 (4) ◽  
pp. 806-812
Author(s):  
Thavil Panalaks ◽  
Jagannath R Iyengar ◽  
Barbara A Donaldson ◽  
Walter F Miles ◽  
Nrisinha P Sen
Keyword(s):  
Mass Spectrometry ◽  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Meat Products ◽  
Electrolytic Conductivity ◽  
Cured Meat ◽  
Liquid Chromatographic ◽  
Layer Chromatography ◽  
Volatile Nitrosamines

Abstract Eighty samples of various kinds of cured meat products were analyzed for volatile nitrosamines. Nitrosopyrrolidine (NPy) was determined by using thin layer chromatography and simple dialkylnitrosamines were measured by using a gas-liquid chromatographic (GLC) method with a Coulson electrolytic conductivity detector (pyrolytic mode). Seventeen samples contained 13–105 ppb NPy; 29 samples contained 2–35 ppb dimethylnitrosamine (DMN) ; 9 samples contained 2-25 ppb diethylnitrosamine (DEN). In a few cases the identities of NPy, DMN, and DEN were confirmed by GLC-mass spectrometry.

Current Trends in Biotherapeutic Higher Order Structure Characterization by Irreversible Covalent Footprinting Mass Spectrometry

2019 ◽  
Vol 26 (1) ◽  
pp. 35-43 ◽  
Author(s):  
Natalie K. Garcia ◽  
Galahad Deperalta ◽  
Aaron T. Wecksler
Keyword(s):  
Mass Spectrometry ◽  
Protein Structure ◽  
Protein Interactions ◽  
Quaternary Structure ◽  
Solvent Accessibility ◽  
Higher Order ◽  
Structure Characterization ◽  
Order Structure ◽  
Protein Footprinting ◽  
Wide Range

Background: Biotherapeutics, particularly monoclonal antibodies (mAbs), are a maturing class of drugs capable of treating a wide range of diseases. Therapeutic function and solutionstability are linked to the proper three-dimensional organization of the primary sequence into Higher Order Structure (HOS) as well as the timescales of protein motions (dynamics). Methods that directly monitor protein HOS and dynamics are important for mapping therapeutically relevant protein-protein interactions and assessing properly folded structures. Irreversible covalent protein footprinting Mass Spectrometry (MS) tools, such as site-specific amino acid labeling and hydroxyl radical footprinting are analytical techniques capable of monitoring the side chain solvent accessibility influenced by tertiary and quaternary structure. Here we discuss the methodology, examples of biotherapeutic applications, and the future directions of irreversible covalent protein footprinting MS in biotherapeutic research and development. Conclusion: Bottom-up mass spectrometry using irreversible labeling techniques provide valuable information for characterizing solution-phase protein structure. Examples range from epitope mapping and protein-ligand interactions, to probing challenging structures of membrane proteins. By paring these techniques with hydrogen-deuterium exchange, spectroscopic analysis, or static-phase structural data such as crystallography or electron microscopy, a comprehensive understanding of protein structure can be obtained.

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