Research Progress of Mycotoxins in Grapes and Its Products

doi:10.11923/j.issn.2095-4050.cjas17050009

Abstract

Abstract: Fungi are major pathogens that cause contamination during grape production, storage and transportation. Several classes of mycotoxins produced by fungi can simultaneously contaminate grape. In addition to their ability to cause spoilage of grape fruit and its related products, these mycotoxins can cause potential harm to human health. Studies of mycotoxins in grapes and its products are more concentrated in the main grape production areas such as Europe and the United States, but less literature about this research is reported in China. This paper systematically analyses the kinds of fungus that contaminate grapes and its related products, pollution conditions, types of mycotoxins and pollution levels. Through the introduction of environment that produces mycotoxins, it develops prevention strategies and control methods of mycotoxin contamination. With advancement of scientific research in molecular biology of mycotoxins, progress has been achieved in identification of mycotoxins and development of techniques in controlling contamination of mycotoxins. This review found that standards of the maximum residue levels and determination methods of mycotoxins in fruit and its products in China wereSinsufficient by comparing determination methods of mycotoxins in other countries. Finally, it proposes future research direction of mycotoxins in grape and its related products in China.

References

[1] Binder E M, Tan L M, Chin L J, et al. Worldwide occurrence of mycotoxins in commodities, feedsand feed ingredients[J]. Animal Feed Science & Technology, 2007,137(3–4):265-282.
[2] Ghali R, Hmaissia-Khlifa K, Ghorbel H, et al. Incidence of aflatoxins, ochratoxin A and zearalenone in tunisian foods[J]. Food Control, 2008,19(9):921-924.
[3] Abrunhosa L, Morales H, Soares C, et al. A review of mycotoxins in food and feed products in Portugal and estimation of probable daily intakes [J]. Critical Reviews in Food Science and Nutrition, 2016, 56(2): 249-265.
[4] 徐丹,雷娇,康敏,等. 真菌对黄曲霉毒素B1污染的防治研究[J]. 中国微生态学杂志,2016,28(2)：234-239.
[5] Roland A, Bros P, Bouisseau A, et al. Analysis of ochratoxin A in grapes, musts and wines by LC-MS/MS: First comparison of stable isotope dilution assay and diastereomeric dilution assay methods [J]. Analytica Chimica Acta, 2014, 818: 39-45.
[6] Garmendia G, Vero S. Occurrence and biodiversity of Aspergillus section Nigri on ‘Tannat’ grapes in Uruguay [J]. International Journal of Food Microbiology, 2016, 216: 31-39.
[7] 李群伟. 真菌毒素与人畜健康的研究现状及展望[J]. 中国预防医学杂志,2004,5(5)：409-412.
[8] 杨学威,段雪荣,卢新军,等.关于葡萄酒中赭曲霉素A的研究进展[J]. 中国酿造,2012,31(11)：12-14.
[9] Cubaiu L, Abbas H, Dobson A, et al. A Saccharomyces cerevisiae wine strain inhibits growth and decreases ochratoxin A biosynthesis by Aspergillus carbonarius and Aspergillus ochraceus [J]. Toxins, 2012, 4(12): 1468-1481.
[10] Vander K J, Steyn P S, Fourie L, et al. A toxic metabolite produced by Aspergillus ochraceus Wilhelm [J]. Nature, 1965, 205(976):1112-1113.
[11] 汪东风. 食品中有害成分化学[M]. 北京：化学工业出版社,2006.
[12] 谢春梅. 葡萄酒中赭曲霉毒素 A 的测定方法研究[D]. 西北农林科技大学硕士学位论文,2008.
[13] Z?llner P, Mayer-Helm B. Trace mycotoxin analysis in complex biological and food matrices by liquid chromatography-atmospheric pressure ionization mass spectrometry [J]. Journal of Chromatography A, 2006, 1136(2): 123-169.
[14] Covarelli L, Beccari G, Marini A, et al. A review on the occurrence and control of ochratoxigenic fungal species and ochratoxin A in dehydrated grapes, non-fortified dessert wines and dried vine fruit in the Mediterranean area [J]. Food Control, 2012, 26(2): 347-356.
[15] Terra M F, Prado G, Pereira G E, et al. Detection of ochratoxin A in tropical wine and grape juice from Brazil [J]. Journal of the Science of Food and Agriculture, 2013, 93(4): 890-894.
[16] Welke J E, Hoeltz M, Dottori H A, et al. Quantitativeanalysis of patulin in apple juice by thin-layer chromatography using acharge coupled device detector[J]. Food Additives & Contaminants:Part A, 2009, 26(5): 754-758.
[17] Jiménez M, Mateo R. Determination of mycotoxins produced byFusarium isolates from banana fruits by capillary gas hromatographyand high-performance liquid chromatography. Journal ofChromatography A, 1997, 778: 363-372.
[18] Sulyok M, Krska R, Schuhmacher R. Application of anLC-MS/MS based multi-mycotoxin method for the -quantitativedetermination of mycotoxins occurring in different types of foodinfected by moulds. Food Chemistry, 2010, 119: 408-416.
[19] Zwickel T, Klaffke H, Richards K, et al. Development of a high performance liquid chromatography tandemmass spectrometry based analysis for the simultaneous quantificationof various Alternaria toxins in wine, vegetable juices and fruit juices.Journal of Chromatography A, 2016, 1455:74-85.
[20] 何云龙,梁志宏,许文涛,等. 葡萄中碳黑曲霉的分离及其产生赭曲霉毒素A的研究[J]. 中外葡萄与葡萄酒,2009,1：4-8.
[21] Ponsone M L, Combina M, Dalcero A, et al. Ochratoxin A and ochratoxigenic Aspergillus species in Argentinean wine grapes cultivated under organic and non-organic systems [J]. International Journal of Food Microbiology, 2007, 114 (2): 131-135.
[22] Da Rocha Rosa C A, Palacios V, Combina M, et al. Potential ochratoxin A producers from wine grapes in Argentina and Brazil [J]. Food Additives Contaminants, 2002, 19(4): 408-414.
[23] Battilani P, Pietri A. Ochratoxin A in grape and wine [J]. European Journal of Plant Pathology, 2002, 108(7): 639-643.
[24] García-Cela E, Crespo-Sempere A, Gil-Serna J, et al. Fungal diversity, incidence and mycotoxin contamination in grapes from two agro-climatic Spanish regions with emphasis on Aspergillus species [J]. Journal of the Science of Food and Agriculture, 2015, 95(8): 1716-1729.
[25] Abarca M L, Accensi F, Bragulat M R, et al. Aspergillus carbonarius as the main source of ochratoxin A contamination in dried vine fruits from the Spanish market [J]. Journal of Food Protection, 2003, 66(3): 504-506.
[26] Bellí N, Bau M, Marín S, et al. Mycobiota and ochratoxin A producing fungi from Spanish wine grapes [J]. International Journal of Food Microbiology, 2006a, 111(Sup.): S40-S45.
[27] Logrieco A, Moretti A, Perrone G, et al. Biodiversity of complexes of mycotoxigenic fungal species associated with Fusarium ear rot of maize and Aspergillus rot of grape [J]. International Journal of Food Microbiology, 2007, 119(1-2): 11-16.
[28] Bellí N, Ramos A J, Sanchis V, et al. Incubation time and water activity effects on ochratoxin A production by Aspergillus section Nigri stains isolated from grapes [J]. Letters in Applied Microbiology, 2004a, 38(1): 72-77.
[29] Mateo R,Mateo E M, Medina á, et al. An overview of ochratoxin A in beer and wine [J]. International Journal of Food Microbiology, 2007, 119(1): 79-83.
[30] Fel??ciová S, Rybárik L, Tan?inová D, et al.Microfungi and mycotoxins of grapes from eastern Slovak wine region [J]. Journal of Microbiology Biotechnology Food Sciences, 2015a, 4(1): 12-15.
[31] Miku?ová P, Ritieni A, Santini A, et al. Contamination by moulds of grape berries in Slovakia [J]. Food Additives Contaminants: Part A, 2010, 27(5): 738-747.
[32] 蒋春美.葡萄表面赭曲霉毒素产生菌的污染情况与菌种特性研究[D]. 西北农林科技大学硕士学位论文,2012.
[33] Zhang X,Chen L,Li J,et al. Occurrenceofochratoxin A inChinese wines ： influence oflocal eteorological parameters[J].European Food Research and Technology , 2013 , 236 ： 277-283.
[34] Sage L, Krivobok S, Delbos é, et al. Fungal flora and ochratoxin A production in grapes and musts from France [J].Journal of Agricultural and Food Chemistry, 2002, 50 (5): 1306-1311.
[35] Stefanaki I, Foufa E, Tsatsou-Dritsa A, et al. Ochratoxin A concentrations in Greek domestic wines and dried vine fruits[J]. Food Additives & Contaminants,2003, 20(1):74–83.
[36] Juan C, Zinedine A, Molt? J C, et al. Aflatoxins levels in dried fruits and nuts from Rabat-Salé area, Morocco [J]. Food Control, 2008, 19(9): 849-853.
[37] Zinedine A, Soriano J M, Juan C, et al. Incidence of ochratoxin A in rice and dried fruits from Rabat and Salé area, Morocco [J]. Food Additives and Contaminants, 2007, 24(3): 285-291.
[38] Aksoy U, Eltem R, Meyvaci K B, et al. Five year survey of ochratoxin A in processed sultanas from Turkey [J]. Food Additvies & Contaminants, 2007, 24(3): 292-296.
[39] Serra R, Mendonca C, Abrunhosa L, et al. Determination of ochratoxin A in wine grapes: comparison of extraction procedures and method validation [J]. Analytica Chimica Acta, 2004, 513(1): 41-47.
[40] (EC) No 1881/2006Setting maximum levels for certain contaminants in foodstuffs [S].
[41] 王蒙,姜楠,戴莹,等.国内外水果真菌毒素的限量及检测方法标准分析[J].食品安全质量检测学报,2016,7(2):459-467.
[42] Selma M V, Martínez-Culebras P V, Aznar R. Real-time PCR based procedures for detection and quantification of Aspergillus carbonarius in wine grapes [J]. International Journal of Food Microbiology, 2008, 122: 126-134.
[43] Khoury A E, Atoui A, Rizk T, et al. Differentiation between Aspergillus flavus and Aspergillus parasiticus from pure culture and aflatoxin-contaminated grapes using PCR-RFLP analysis of aflR-aflJ intergenic spacer [J]. Journal of Food Science, 2011, 76(4): M247- M 253.
[44] Storari M, Bigler L, Gessler C, et al. Assessment of the ochratoxin A production ability of Aspergillus tubingensis [J]. Food Additives Contaminants: Part A, 2012, 29(9): 1450-1454.
[45] Somma S, Perrone G, Logrieco A F. Diversity of black Aspergilli and mycotoxin risks in grape, wine and dried vine fruits [J]. Phytopathologia Mediterranea, 2012, 51(1): 131-147.
[46] Bhat R, Rai R V, Karim A A. Mycotoxins in food and feed: present status and future concerns [J]. Comprehensive Reviews in Food Science & Food Safety, 2010, 9(1): 57-81.
[47] Afsah-Hejri L, Jinap S, Hajeb P, et al. A review on mycotoxins in food and feed: Malaysia case study [J]. Comprehensive Reviews in Food Science & Food Safety, 2013, 12(6): 629-651.
[48] Romero S M, Patriarca A, Pinto V F, et al. Effect of water activity and temperature on growth of ochratoxigenic strains of Aspergillus carbonarius isolated from Argentinean dried vine fruits [J]. International Journal of Food Microbiology, 2007, 115(2): 140-143.
[49] Flajs D, Peraica M. Toxicological properties of citrinin [J]. Arhiv za higijenu rada i toksikologiju, 2009, 60(4): 457-464.
[50] 张晓旭,马丽艳,杨丽丽,等. C18固相萃取柱-高效液相色谱法测定葡萄干中赭曲霉毒素A[J]. 分析试验室,2012,31(7)：64-67.
[51] Valero A, Marín S, Ramos A J, et al. Survey: Ochratoxin A in European special wines [J]. Food Chemistry, 2008, 108(2): 593-599.
[52] 康健. 葡萄酒中赭曲霉毒素A的研究[D]. 天津科技大学硕士学位论文,2011.
[53] Grazioli B, Fumi M D, Silva A. The role of processing on ochratoxin A content in Italian must and wine: A study on naturally contaminated grapes [J]. International Journal of Food Microbiology, 2006, 111(Supplement 1): S93-S96.
[54] 闫培生,曹立新,王凯,等. 真菌毒素生物防治研究进展[J]. 中国农业科技导报,2008,10(6)：89-94.
[55] Wolf-Hall C E. Mold and mycotoxin problems encountered during malting and brewing [J]. International Journal of Food Microbiology, 2007, 119(1-2): 89-94.
[56] Dasan B G, Mutlu M, Boyaci I H. Decontamination of Aspergillus flavus and Aspergillus parasiticus spores on hazelnuts via atmospheric pressure fluidized bed plasma reactor [J]. International Journal of Food Microbiology, 2016, 216: 50-59.
[57] Bae S, Fleet G H, Heard G M. Occurrence and significance of Bacillus thuringiensis on wine grapes [J]. International Journal of Food Microbiology, 2004, 94(3): 301-312.
[58] Meyvaci K B, Aksoy U, Eltem R, et al.Effect of yearly conditions and management practices on ochratoxin A production in Sultana seedless vineyards [J]. Food Additives and Contaminants, 2012, 29(7): 1157-1167.
[59] 迟蕾,哈益明,王锋,等. γ射线对水溶液中赭曲霉毒素A降解效果的研究[J]. 辐射研究与辐射工艺学报,2011,29(1)：61-64.
[60] Hocking A D, Leong S L, Kazi B A, et al. Fungi and mycotoxins in vineyards and grape products [J].International Journal of Food and Microbiology, 2007, 119(1): 84-88.