Buckwheat (Fagopyrum spp.) is a “pseudo-cereal” of great interest in the production of healthy 22 foods since its flour, derived from achenes, is enriched in bioactive compounds and, due to the lack 23 of gluten, may be used for celiac diet composition. Amongst buckwheat species, F. tataricum 24 achenes possess a large amount - higher than the common buckwheat F. esculentum - of rutin, a 25 flavonoid known for its antioxidant activity. Ongoing climate change favors plant susceptibility to 26 the attack by pathogenic - often mycotoxigenic - fungi with a consequent, dangerous, increase of 27 mycotoxins into previously unexploited feed- and foodstuff. In particular, Aspergillus flavus, under 28 suitable environmental conditions as those currently occurring in Italy may produce aflatoxin B1 29 (AFB1), the most carcinogenic compound of fungal origin being classified as IARC1. The 30 composition of achenes - especially the antioxidants - deeply affects the ability of several 31 mycotoxigenic fungi to exploit the host and to produce toxins. 32 In this study, the viable achenes of two buckwheat species, F. tataricum (var. Golden) and F. 33 esculentum (var. Aelita) have been inoculated with an AFB1-producer fungus (A. flavus NRRL 34 3357) to analyze their own performances against fungal invasion and toxin contamination. Notably, 35 we sought for the existence of a correlation between the tocols/flavonoids amount (constitutive and 36 infection-induced) in the buckwheat achenes and A. flavus ability to grow and produce toxin during 37 achene infection. 38 Results suggest that achenes of F. tataricum - the best producer of antioxidant compounds in this 39 study - are less susceptible to A. flavus infection and consequently – but not proportionally - to 40 mycotoxin contamination respect to F. esculentum. Moreover, rutin-derived quercetin appears more 41 efficient in inhibiting aflatoxin biosynthesis compared to the parent compound.

Buckwheat achenes antioxidant profile modulates Aspergillus flavus growth and aflatoxin production / Giulia, Chitarrini; Chiara, Nobili; Flavia, Pinzari; Alessandro, Antonini; Patrizia De, Rossi; Antonella Del, Fiore; Silvia, Procacci; Valentina, Tolaini; Scala, Valeria; Scarpari, Marzia; Reverberi, Massimo. - In: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. - ISSN 0168-1605. - STAMPA. - 189:(2014), pp. 1-10. [10.1016/j.ijfoodmicro.2014.07.029]

Buckwheat achenes antioxidant profile modulates Aspergillus flavus growth and aflatoxin production

SCALA, VALERIA;SCARPARI, MARZIA;REVERBERI, Massimo
2014

Abstract

Buckwheat (Fagopyrum spp.) is a “pseudo-cereal” of great interest in the production of healthy 22 foods since its flour, derived from achenes, is enriched in bioactive compounds and, due to the lack 23 of gluten, may be used for celiac diet composition. Amongst buckwheat species, F. tataricum 24 achenes possess a large amount - higher than the common buckwheat F. esculentum - of rutin, a 25 flavonoid known for its antioxidant activity. Ongoing climate change favors plant susceptibility to 26 the attack by pathogenic - often mycotoxigenic - fungi with a consequent, dangerous, increase of 27 mycotoxins into previously unexploited feed- and foodstuff. In particular, Aspergillus flavus, under 28 suitable environmental conditions as those currently occurring in Italy may produce aflatoxin B1 29 (AFB1), the most carcinogenic compound of fungal origin being classified as IARC1. The 30 composition of achenes - especially the antioxidants - deeply affects the ability of several 31 mycotoxigenic fungi to exploit the host and to produce toxins. 32 In this study, the viable achenes of two buckwheat species, F. tataricum (var. Golden) and F. 33 esculentum (var. Aelita) have been inoculated with an AFB1-producer fungus (A. flavus NRRL 34 3357) to analyze their own performances against fungal invasion and toxin contamination. Notably, 35 we sought for the existence of a correlation between the tocols/flavonoids amount (constitutive and 36 infection-induced) in the buckwheat achenes and A. flavus ability to grow and produce toxin during 37 achene infection. 38 Results suggest that achenes of F. tataricum - the best producer of antioxidant compounds in this 39 study - are less susceptible to A. flavus infection and consequently – but not proportionally - to 40 mycotoxin contamination respect to F. esculentum. Moreover, rutin-derived quercetin appears more 41 efficient in inhibiting aflatoxin biosynthesis compared to the parent compound.
aspergillus flavus; antioxidant profile; rutin; fagopyrum esculentum; fagopyrum tataricum
01 Pubblicazione su rivista::01a Articolo in rivista
Buckwheat achenes antioxidant profile modulates Aspergillus flavus growth and aflatoxin production / Giulia, Chitarrini; Chiara, Nobili; Flavia, Pinzari; Alessandro, Antonini; Patrizia De, Rossi; Antonella Del, Fiore; Silvia, Procacci; Valentina, Tolaini; Scala, Valeria; Scarpari, Marzia; Reverberi, Massimo. - In: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. - ISSN 0168-1605. - STAMPA. - 189:(2014), pp. 1-10. [10.1016/j.ijfoodmicro.2014.07.029]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11573/588782
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