Frisvad, Jens Christian

Knudsen, Peter Boldsen

Larsen, Thomas Ostenfeld

Mogensen, Jesper Mølgaard

Nielsen, Kristian Fog

Thrane, Ulf

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Downloaded from orbit.dtu.dk on: Dec 18, 2017Fumonisins from Aspergillus niger in grapes and derived productsMogensen, Jesper Mølgaard; Knudsen, Peter Boldsen; Larsen, Thomas Ostenfeld; Frisvad, JensChristian; Thrane, Ulf; Nielsen, Kristian FogPublication date:2011Document VersionPublisher's PDF, also known as Version of recordLink back to DTU OrbitCitation (APA):Mogensen, J. M., Knudsen, P. B., Larsen, T. O., Frisvad, J. C., Thrane, U., & Nielsen, K. F. (2011). Fumonisinsfrom Aspergillus niger in grapes and derived products. Poster session presented at The MycoRed AfricaConference, Cape Town, South Africa, .Titel (3 varianter Arial Bold 1. 100/120pt, 2. 160/170pt, 3. 200/220pt. )Jesper Mølgaard Mogensen, Peter Boldsen Knudsen, Thomas Ostenfeld Larsen, Jens Christian Frisvad Ulf Thrane and Kristian Fog NielsenFumonisins from spergillus niger in grapes and derived productsIntroductionBlack Aspergilli are present on grape clusters from early in the season with increasingfrequency during the growth stages of the grapes. Of the various Aspergillus species, A.niger is by far the most commonly found on grapes and are shown in one study to occur onmore than 80% of samples of grapes and derived products. Although A. niger is thepredominant species, A. carbonarius is the most problematic because it consistentlyd hi h t f h t i A hil l 0 40% f A i t i d thi  ,      Mr R1 R2 R3FB1 721.3884 H OH OHFB2 705.3935 H OH HFB4 689.3986 H H HFB6  721.3884 OH OH Hpro uces g amoun s o oc ra ox n w e on y - o . n ger s ra ns pro uce stoxin, which is the main mycotoxin-related health concern in grape-derived products. Thediscovery of a fumonisin B2, B4 and B6 production in Aspergillus niger, raises concernsabout the presence of these mycotoxins in grapes as well as derived products.Worst caseThe potential fumonisin production by A. nigeron grapes and raisins was determined bygrowth experiments on either commodity for 7days at 25 ̊C:Grapes: The production of fumonisin B2 ongrapes varied almost 50 fold from 0.2 to 8mg/kg while the B4 varied from 0.01 to 1 mg/kg.Raisins: Fumonisin B2 and fumonisin B4 inraisins with increasing water activity wereproduced in the range of 229-6476 and 27-356μg/kg. Raisins with a decreasing water activityhad a fumonisin B2 concentration of 5-784μg/kg and fumonisin B4 of 12-672 μg/kg.Analysis of retail raisinsA total of 21 raisin brands collected in Denmark, Germany and The Netherlands wereanalyzed. In 10 brands (48%), Fumonisins B2 and B4 were detected at 1.3-13 and 0.26-1.3μg/kg, respectively. Large package variations were observed with up to 3-fold differencesbetween four packages of the same brand, indicating a non-homogeneous infection level,which may be due to contaminated raisins.Analysis of wineA total of 77 wine samples from 13 countries were analyzed. 18wine samples (23%) were positive for fumonisin B2 and contained1-25 μg/L. Of the 18 positive samples, 16 were red wine, 1 waswhite wine, and 1 was port wine. As ochratoxin A FB2 is morefrequently found in red wine (28% positive) compared to white wine(7% positive) This was also confirmed by a later study (Logrieco etCat-ion exchange purification and LC-MS/MS (2 transitions per compound)Cat-ion exchange purification and LC-MS/MS (2 transitions per compound).al 2010)Conclusion-Fumonisins are frequently present in grape and derived products. This indicate that A. niger is apparently a commonlycontaminant of grapes in the fields.-Although frequently detected the amount of fumonisin is significantly below the regulatory limit set for similar food types(maize)ReferencesJ.M. Mogensen, T.O. Larsen, K.F. Nielsen. Widespread occurrence of the mycotoxin Fumonisin B2 in wine. Journal of Agricultural and Food Chemistry. 2010, 58:4583-4587J.M. Mogensen, J.C. Frisvad, U. Thrane, K.F. Nielsen. Production of fumonisin B2 and B4 by Aspergillus niger on grapes and raisins. Journal of Agricultural and Food Chemistry. 2010, 58:954-958P. B. Knudsen, J. M. Mogensen, T. O. Larsen and K. F. Nielsen. Occurrence of fumonisins B2 and B4 in retail raisins. Journal of Agricultural and Food Chemistry. 2011, 59:772-776Logrieco, A.; Ferracane, R.; Visconti, A.; Ritieni, A. Natural occurrence of fumonisin B2 in red wine from Italy. Food Additives and Contaminants Part A. 2010, 27, 1136-1141Logrieco, A.; Ferracane, R.; Haidukowsky, M.; Cozzi, G.; Visconti, A.; Ritieni, A. Fumonisin B2 production by Aspergillus niger from grapes and natural occurrence in must. Food Additives and Contaminants Part A. 2009, 26, 1495-1500.-The low levels found is presumably due to efficient removal of damaged grapes, initiated after problems with ochratoxin A ingrapes and derived products were reported in the late 1990s. This lead to very strict regulations (EC472/2002), including amaximum allowance of 10 μg/kg ochratoxin A in dried vine fruits and 2 μg/kg in wine.

Fumonisins from Aspergillus niger in grapes and derived products

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Fumonisins from Aspergillus niger in grapes and derived products

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