Εξειδίκευση τύπου :	Άρθρο σε επιστημονικό περιοδικό
Τίτλος:	Capsaicin, an inhibitor of Ochratoxin A production by Aspergillus section Nigri strains in grapes (Vitis vinifera L.)
Δημιουργός/Συγγραφέας:	Kollia E. Proestos C. [EL] Ζουμπουλάκης, Παναγιώτης[EN] Zoumpoulakis, Panagiotis Markaki P.
Εκδότης:	Taylor and Francis Ltd.
Ημερομηνία:	2019
Γλώσσα:	Αγγλικά
ISSN:	1944-0049
DOI:	10.1080/19440049.2019.1652771
Άλλο:	PubMed ID: 31437087
Περίληψη:	Food decay by spoilage fungi leads to significant economic losses and hazards to consumers’ health due to the potential of mycotoxin occurrence. Ochratoxin A (OTA) is a mycotoxin known as nephrotoxic and carcinogenic to humans. Natural capsaicin was evaluated for its effectiveness against the growth of five Aspergillus section Nigri strains and accumulation of OTA in inoculated black grapes. Results showed that capsaicin was effective in inhibiting fungal growth and OTA production by new four Aspergillus section Nigri strains (ATHUM 6997, 6998, 6999, 7000) and by Aspergillus carbonarius as well. Moreover, capsaicin addition exhibited maximum inhibition of OTA produced by ATHUM 6997, 6998, 6999, and 7000 in black grapes at 28.9%, 8.6%, 68.4%, and 78.1%, respectively. Inhibition percentage of OTA production by A. carbonarius in grapes treated with capsaicin was estimated at 61.5%. These results suggest that capsaicin influences the OTA biosynthesis pathway of all Aspergillus section Nigri strains and therefore could be used as an effective natural preservative against OTA contamination of vineyards. Risk assessment revealed that when grapes are treated with capsaicin, consumers are less exposed to OTA.
Τίτλος πηγής δημοσίευσης:	Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment
Τόμος/Κεφάλαιο:	36
Τεύχος:	11
Σελίδες:	1709-1721
Θεματική Κατηγορία:	[EL] Φαρμακευτική χημεία[EN] Pharmaceutical chemistry [EL] Βιοχημεία[EN] Biochemistry
Λέξεις-Κλειδιά:	Aspergillus carbonarius Aspergillus section Nigri capsaicin grapes Ochratoxin A risk assessment
Αξιολόγηση από ομότιμους (peer reviewed):	Ναι
Κάτοχος πνευματικών δικαιωμάτων:	© 2019, © 2019 Taylor & Francis Group, LLC.
Σημειώσεις:	General Secretariat for Research and Technology, GSRT: 612; Hellenic Foundation for Research and Innovation, HFRI. The research work was supported by the Hellenic Foundation for Research and Innovation (HFRI) and the General Secretariat for Research and Technology (GSRT), under the HFRI PhD Fellowship grant [GA. no. 612].
Εμφανίζεται στις συλλογές:	Ινστιτούτο Χημικής Βιολογίας - Επιστημονικό έργο