The Experts below are selected from a list of 138 Experts worldwide ranked by ideXlab platform
Ram Sanmukh Upadhyay - One of the best experts on this subject based on the ideXlab platform.
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PR Toxin - Biosynthesis, Genetic Regulation, Toxicological Potential, Prevention and Control Measures: Overview and Challenges.
Frontiers in pharmacology, 2018Co-Authors: Manish Kumar Dubey, Mohd Aamir, Manish Singh Kaushik, Saumya Khare, Mukesh Meena, Surendra Singh, Ram Sanmukh UpadhyayAbstract:Out of the various mycotoxigenic food and feed contaminant, the fungal species belonging to Penicillium genera, particularly P. roqueforti is of great economic importance, and well known for its crucial role in the manufacturing of Roquefort and Gorgonzola Cheese. The mycotoxicosis effect of this mould is due to secretion of several metabolites, of which PR toxin is of considerable importance, with regard to food quality and safety challenges issues. The food products and silages enriched with PR toxins could lead in to damage to vital internal organs, gastrointestinal perturbations, carcinogenicity, immunotoxicity, necrosis, and enzymes inhibition. Moreover, it also has the significant mutagenic potential to disrupt/alter the crucial processes like DNA replication, transcription, and translation at the molecular level. The high genetic diversities in between the various strains of P. roqueforti persuaded their nominations with Protected Geographical Indication (PGI), accordingly to the Cheese type, they have been employed. Recently, the biosynthetic mechanism and toxicogenetic studies unraveled the role of ari1 and prx genes clusters that cross-talk with the synthesis of other metabolites or involve other cross-regulatory pathways to negatively regulate/inhibit the other biosynthetic route targeted for production of a strain-specific metabolite. Interestingly, the chemical conversion that imparts toxic properties to PR toxin is the substitution/oxidation of functional hydroxyl group (-OH) to aldehyde group (-CHO). The rapid conversion of PR toxin to the other derivatives such as PR imine, PR amide, and PR acid, based on conditions available reflects unstability and degradative aspects. Since the PR toxin-induced toxicity could not be eliminated safely, the assessment of dose-response and other pharmacological aspects for its safe consumption is indispensable. The present review describes the natural occurrences, diversity, biosynthesis, genetics, toxicological aspects, control and prevention strategies, and other management aspects of PR toxin with paying special attention on economic impacts with intended legislations for avoiding PR toxin contamination with respect to food security and other biosafety purposes.
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PR Toxin – Biosynthesis, Genetic Regulation, Toxicological Potential, Prevention and Control Measures: Overview and Challenges
Frontiers Media S.A., 2018Co-Authors: Manish Kumar Dubey, Mohd Aamir, Manish Singh Kaushik, Saumya Khare, Mukesh Meena, Surendra Singh, Ram Sanmukh UpadhyayAbstract:Out of the various mycotoxigenic food and feed contaminant, the fungal species belonging to Penicillium genera, particularly Penicillium roqueforti is of great economic importance, and well known for its crucial role in the manufacturing of Roquefort and Gorgonzola Cheese. The mycotoxicosis effect of this mold is due to secretion of several metabolites, of which PR toxin is of considerable importance, with regard to food quality and safety challenges issues. The food products and silages enriched with PR toxin could lead into damage to vital internal organs, gastrointestinal perturbations, carcinogenicity, immunotoxicity, necrosis, and enzyme inhibition. Moreover, it also has the significant mutagenic potential to disrupt/alter the crucial processes like DNA replication, transcription, and translation at the molecular level. The high genetic diversities in between the various strains of P. roqueforti persuaded their nominations with Protected Geographical Indication (PGI), accordingly to the Cheese type, they have been employed. Recently, the biosynthetic mechanism and toxicogenetic studies unraveled the role of ari1 and prx gene clusters that cross-talk with the synthesis of other metabolites or involve other cross-regulatory pathways to negatively regulate/inhibit the other biosynthetic route targeted for production of a strain-specific metabolites. Interestingly, the chemical conversion that imparts toxic properties to PR toxin is the substitution/oxidation of functional hydroxyl group (-OH) to aldehyde group (-CHO). The rapid conversion of PR toxin to the other derivatives such as PR imine, PR amide, and PR acid, based on conditions available reflects their unstability and degradative aspects. Since the PR toxin-induced toxicity could not be eliminated safely, the assessment of dose-response and other pharmacological aspects for its safe consumption is indispensable. The present review describes the natural occurrences, diversity, biosynthesis, genetics, toxicological aspects, control and prevention strategies, and other management aspects of PR toxin with paying special attention on economic impacts with intended legislations for avoiding PR toxin contamination with respect to food security and other biosafety purposes
Erasmo Neviani - One of the best experts on this subject based on the ideXlab platform.
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Listeria monocytogenes in Gorgonzola Cheese: Study of the behaviour throughout the process and growth prediction during shelf life.
International journal of food microbiology, 2017Co-Authors: Elena Dalzini, Valentina Bernini, Erasmo Neviani, Lucia Decastelli, Marina Nadia Losio, Elena Cosciani-cunico, Paola Monastero, Alberto Bellio, Paolo Daminelli, Giorgio VariscoAbstract:As reported on RASFF's portal, in the first 9months of 2016, a total of 13 "alerts/information for attention" were issued concerning the presence of Listeria monocytogenes in mould Cheeses throughout Europe. This study analyzes the behaviour of L. monocytogenes in Gorgonzola Cheese, a typical Italian soft blue-veined Cheese, when contaminated at different time points. In the first challenge test, the pasteurized milk was contaminated and the complete Cheese manufacture (Cheesemaking, ripening) and shelf life was simulated. After a decrease during the first days of the Cheesemaking, the pH remained constant for 35days (5weeks) and then it increased rapidly reaching the final values of 6.8±0.02 in the core and 5.8±0.4 on the rind. At the same time, the pathogen concentration decreased (about 2logCFU/g), although during the last week a rapid pathogen growth was observed after the rise in pH values. When the Cheese was stored at thermal abuse condition (8-12°C), the pathogen concentration on the rind was 4.8±0.3 log CFU/g and after 66days (about 9weeks) no significant difference (p>0.05) was observed; whereas, a growth from 5.4±0.4 to 7.1±0.5logCFU/g was observed in the core. A second challenge test was performed using three batches of commercial slices of Gorgonzola Cheese inoculated by L. monocytogenes and stored at 8°C. The maximum specific growth rates (μmax, 1/h) of L. monocytogenes estimated ranged from 0.007 to 0.061. The square root model was used to predict the μmax at others temperature and to establish the time necessary to reach the European critical legal limit of 2logCFU/g, in different storage scenarios. The predictions obtained in this study can be applied to any time-temperature profile, and in particular to the conditions to which the product is most likely to be subject in normal use, up to its final consumption. This study can be considered a valuable contribution also aimed at supporting the monitoring surveys carried out by officers of the Regional Veterinary Authority.
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Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola Cheese
Food Control, 2016Co-Authors: Valentina Bernini, Camilla Lazzi, Benedetta Bottari, Monica Gatti, Elena Dalzini, Erasmo NevianiAbstract:Commission Regulation (EC) No. 2073/2005 established, as a food safety criterion for tolerable levels of Listeria monocytogenes in ready-to-eat foods which do not support the growth of the pathogen or with shelf life below 5 days, a maximum of 100 cfu g-1. Blue-veined Cheeses are among these foods because their rinds can be contaminated, and the pathogen can be transferred to the paste during slicing. The aim of this research was to investigate whether cutting procedures could be responsible for Cheese paste contamination. Considering that the Commission Regulation limit is allowed when the pathogen does not grow during the shelf life, we also wanted to verify whether, in the case of positive dragging, L. monocytogenes was able to grow on cut slices beyond the limit imposed, thereby becoming a risk for consumers during storage at 4 °C. Gorgonzola Cheese was chosen for this investigation. The cutting simulation on artificially inoculated wheel rinds indicated that greater rind contamination corresponded to a higher percentage of contaminated paste samples. The growth of L. monocytogenes transferred to cut slices was variable relative to the physicochemical characteristics of the Cheese, to the contamination level and to the time of storage. In particular, the sweet typology was able to support the growth of L. monocytogenes in the shelf life conditions considered and the quick overcoming of the limit imposed by food safety criteria would not ensure the safety for consumption.
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A multi-sampling approach to evaluate an infrared surface treatment for reducing listeria monocytogenes contamination on whole Gorgonzola Cheese rinds
Food Control, 2015Co-Authors: Valentina Bernini, Camilla Lazzi, Stefano Bisotti, Mauro Fontana, Benedetta Bottari, Elena Dalzini, Erasmo NevianiAbstract:The microbial ecology of Gorgonzola Cheese rind is the focus of many studies because the surface can be contaminated by pathogenic microorganisms. Among food-borne pathogens, particular attention is focused on the behaviour of Listeria monocytogenes that is able to grow at refrigeration temperatures and it could also grow during ripening. The Consortium for the Protection of Gorgonzola Cheese declares the rind not edible but the pathogen may also be transferred during cutting and portioning. Therefore, the decontamination of rinds is important to increasing Cheese safety. To achieve this goal, many different strategies have been proposed. In this study, the application of an infrared surface treatment to decontaminate Cheese rinds is proposed. The presence of L.monocytogenes, which was artificially inoculated in Cheese rinds together with Cheese rind microflora, and the Cheese rind microflora were monitored before and after the treatment of 32 samples of Gorgonzola Cheese rinds.The infrared surface treatment provided good reduction of the rind microflora, and L.monocytogenes was particularly affected by this. The treatment, applied to Cheeses at the end of ripening, does not interfere with the ripening process and offers the advantages of short time exposures and easy installation of the equipment in Cheese plants. Moreover, this study demonstrated that the sampling method affects the detection of Cheese rind microflora. In fact, a non-destructive sampling method, based on a sponge and often used for surface sampling but never before applied to ready to eat food sampling, was compared with a traditional but destructive method, based on rind scraping. Regarding L.monocytogenes, the sponge method allowed to estimate even only 5.71±0.79logcfug-1of cells reduction after the treatment while the higher reduction when considering the rind scraping method was 4.06±3.38logcfug-1. The sponge method, combined with the classic scraping one, besides offering the great advantage of not being destructive, allowed to differentiate the effect that the treatment has on the microflora located on the surface from those in deeper layers.
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Effect of washing with a high pressure water spray on removal of Listeria innocua from Gorgonzola Cheese rind
Food Control, 2008Co-Authors: G. Mucchetti, Erasmo Neviani, B. Bonvini, Salvatore Francolino, Domenico CarminatiAbstract:Abstract Contamination of Gorgonzola Cheese surface by Listeria is a difficult problem to solve by only applying good manufacturing practices. Treating of the Cheese rind at the end of ripening may be a tool to improve Cheese safety. The aim of this study was to evaluate the effect of a high pressure water spray washing technology in reducing Listeria load from Gorgonzola Cheese rind without using oxidizing agents. The surface of Gorgonzola Cheese was contaminated (up to 107 cfu g−1 of scraped rind) with a mixture of four strains of Listeria innocua. The count of Listeria was made by scraping (2 mm depth) the rind of the Cheese. The contaminated Cheeses were then washed at different pressures, ranging from 1 to 5 MPa for 1 min. The lower the pressure, the lower was the removal of Listeria. A reduction of up to 99.89% was achieved washing the Cheese at 5 MPa, followed by rinsing at 1 MPa for 1 min. Changing the inoculum size (102, 104, and 107 cfu g−1), did not change the efficacy of Listeria removal, when the same water pressure was applied. The washing of Gorgonzola Cheese with pressurized jet water, without adding any preservative to the water, can be considered a further important physical hurdle, in controlling pathogenic bacteria and improving Cheese safety.
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High-pressure processing of Gorgonzola Cheese: influence on Listeria monocytogenes inactivation and on sensory characteristics.
Journal of food protection, 2004Co-Authors: Domenico Carminati, Monica Gatti, Erasmo Neviani, B. Bonvini, G. MucchettiAbstract:The presence of Listeria monocytogenes on the rind of Gorgonzola Cheese is difficult to avoid. This contamination can easily occur as a consequence of handling during ripening. The aims of this study were to determine the efficiency of high-pressure processing (HPP) for inactivation of L. monocytogenes on Cheese rind and to evaluate the influence of HPP treatments on sensory characteristics. Gorgonzola Cheese rinds, after removal, were inoculated (about 7.0 log CFU/g) with L. monocytogenes strains previously isolated from other Gorgonzola Cheeses. The inoculated Cheese rinds were processed with an HPP apparatus under conditions of pressure and time ranging from 400 to 700 MPa for 1 to 15 min. Pressures higher than 600 MPa for 10 min or 700 MPa for 5 min reduced L. monocytogenes more than 99%. A reduction higher than 99.999% was achieved pressurizing Cheese rinds at 700 MPa for 15 min. Lower pressure or time treatments were less effective and varied in effectiveness with the Cheese sample. Changes in sensory properties possibly induced by the HPP were evaluated on four different Gorgonzola Cheeses. A panel of 18 members judged the treated and untreated Cheeses in a triangle test. Only one of the four pressurized Cheeses was evaluated as different from the untreated sample. HPP was effective in the reduction of L. monocytogenes on Gorgonzola Cheese rinds without significantly changing its sensory properties. High-pressure technology is a useful tool to improve the safety of this type of Cheese.
Manish Kumar Dubey - One of the best experts on this subject based on the ideXlab platform.
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PR Toxin - Biosynthesis, Genetic Regulation, Toxicological Potential, Prevention and Control Measures: Overview and Challenges.
Frontiers in pharmacology, 2018Co-Authors: Manish Kumar Dubey, Mohd Aamir, Manish Singh Kaushik, Saumya Khare, Mukesh Meena, Surendra Singh, Ram Sanmukh UpadhyayAbstract:Out of the various mycotoxigenic food and feed contaminant, the fungal species belonging to Penicillium genera, particularly P. roqueforti is of great economic importance, and well known for its crucial role in the manufacturing of Roquefort and Gorgonzola Cheese. The mycotoxicosis effect of this mould is due to secretion of several metabolites, of which PR toxin is of considerable importance, with regard to food quality and safety challenges issues. The food products and silages enriched with PR toxins could lead in to damage to vital internal organs, gastrointestinal perturbations, carcinogenicity, immunotoxicity, necrosis, and enzymes inhibition. Moreover, it also has the significant mutagenic potential to disrupt/alter the crucial processes like DNA replication, transcription, and translation at the molecular level. The high genetic diversities in between the various strains of P. roqueforti persuaded their nominations with Protected Geographical Indication (PGI), accordingly to the Cheese type, they have been employed. Recently, the biosynthetic mechanism and toxicogenetic studies unraveled the role of ari1 and prx genes clusters that cross-talk with the synthesis of other metabolites or involve other cross-regulatory pathways to negatively regulate/inhibit the other biosynthetic route targeted for production of a strain-specific metabolite. Interestingly, the chemical conversion that imparts toxic properties to PR toxin is the substitution/oxidation of functional hydroxyl group (-OH) to aldehyde group (-CHO). The rapid conversion of PR toxin to the other derivatives such as PR imine, PR amide, and PR acid, based on conditions available reflects unstability and degradative aspects. Since the PR toxin-induced toxicity could not be eliminated safely, the assessment of dose-response and other pharmacological aspects for its safe consumption is indispensable. The present review describes the natural occurrences, diversity, biosynthesis, genetics, toxicological aspects, control and prevention strategies, and other management aspects of PR toxin with paying special attention on economic impacts with intended legislations for avoiding PR toxin contamination with respect to food security and other biosafety purposes.
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PR Toxin – Biosynthesis, Genetic Regulation, Toxicological Potential, Prevention and Control Measures: Overview and Challenges
Frontiers Media S.A., 2018Co-Authors: Manish Kumar Dubey, Mohd Aamir, Manish Singh Kaushik, Saumya Khare, Mukesh Meena, Surendra Singh, Ram Sanmukh UpadhyayAbstract:Out of the various mycotoxigenic food and feed contaminant, the fungal species belonging to Penicillium genera, particularly Penicillium roqueforti is of great economic importance, and well known for its crucial role in the manufacturing of Roquefort and Gorgonzola Cheese. The mycotoxicosis effect of this mold is due to secretion of several metabolites, of which PR toxin is of considerable importance, with regard to food quality and safety challenges issues. The food products and silages enriched with PR toxin could lead into damage to vital internal organs, gastrointestinal perturbations, carcinogenicity, immunotoxicity, necrosis, and enzyme inhibition. Moreover, it also has the significant mutagenic potential to disrupt/alter the crucial processes like DNA replication, transcription, and translation at the molecular level. The high genetic diversities in between the various strains of P. roqueforti persuaded their nominations with Protected Geographical Indication (PGI), accordingly to the Cheese type, they have been employed. Recently, the biosynthetic mechanism and toxicogenetic studies unraveled the role of ari1 and prx gene clusters that cross-talk with the synthesis of other metabolites or involve other cross-regulatory pathways to negatively regulate/inhibit the other biosynthetic route targeted for production of a strain-specific metabolites. Interestingly, the chemical conversion that imparts toxic properties to PR toxin is the substitution/oxidation of functional hydroxyl group (-OH) to aldehyde group (-CHO). The rapid conversion of PR toxin to the other derivatives such as PR imine, PR amide, and PR acid, based on conditions available reflects their unstability and degradative aspects. Since the PR toxin-induced toxicity could not be eliminated safely, the assessment of dose-response and other pharmacological aspects for its safe consumption is indispensable. The present review describes the natural occurrences, diversity, biosynthesis, genetics, toxicological aspects, control and prevention strategies, and other management aspects of PR toxin with paying special attention on economic impacts with intended legislations for avoiding PR toxin contamination with respect to food security and other biosafety purposes
Mukesh Meena - One of the best experts on this subject based on the ideXlab platform.
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PR Toxin - Biosynthesis, Genetic Regulation, Toxicological Potential, Prevention and Control Measures: Overview and Challenges.
Frontiers in pharmacology, 2018Co-Authors: Manish Kumar Dubey, Mohd Aamir, Manish Singh Kaushik, Saumya Khare, Mukesh Meena, Surendra Singh, Ram Sanmukh UpadhyayAbstract:Out of the various mycotoxigenic food and feed contaminant, the fungal species belonging to Penicillium genera, particularly P. roqueforti is of great economic importance, and well known for its crucial role in the manufacturing of Roquefort and Gorgonzola Cheese. The mycotoxicosis effect of this mould is due to secretion of several metabolites, of which PR toxin is of considerable importance, with regard to food quality and safety challenges issues. The food products and silages enriched with PR toxins could lead in to damage to vital internal organs, gastrointestinal perturbations, carcinogenicity, immunotoxicity, necrosis, and enzymes inhibition. Moreover, it also has the significant mutagenic potential to disrupt/alter the crucial processes like DNA replication, transcription, and translation at the molecular level. The high genetic diversities in between the various strains of P. roqueforti persuaded their nominations with Protected Geographical Indication (PGI), accordingly to the Cheese type, they have been employed. Recently, the biosynthetic mechanism and toxicogenetic studies unraveled the role of ari1 and prx genes clusters that cross-talk with the synthesis of other metabolites or involve other cross-regulatory pathways to negatively regulate/inhibit the other biosynthetic route targeted for production of a strain-specific metabolite. Interestingly, the chemical conversion that imparts toxic properties to PR toxin is the substitution/oxidation of functional hydroxyl group (-OH) to aldehyde group (-CHO). The rapid conversion of PR toxin to the other derivatives such as PR imine, PR amide, and PR acid, based on conditions available reflects unstability and degradative aspects. Since the PR toxin-induced toxicity could not be eliminated safely, the assessment of dose-response and other pharmacological aspects for its safe consumption is indispensable. The present review describes the natural occurrences, diversity, biosynthesis, genetics, toxicological aspects, control and prevention strategies, and other management aspects of PR toxin with paying special attention on economic impacts with intended legislations for avoiding PR toxin contamination with respect to food security and other biosafety purposes.
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PR Toxin – Biosynthesis, Genetic Regulation, Toxicological Potential, Prevention and Control Measures: Overview and Challenges
Frontiers Media S.A., 2018Co-Authors: Manish Kumar Dubey, Mohd Aamir, Manish Singh Kaushik, Saumya Khare, Mukesh Meena, Surendra Singh, Ram Sanmukh UpadhyayAbstract:Out of the various mycotoxigenic food and feed contaminant, the fungal species belonging to Penicillium genera, particularly Penicillium roqueforti is of great economic importance, and well known for its crucial role in the manufacturing of Roquefort and Gorgonzola Cheese. The mycotoxicosis effect of this mold is due to secretion of several metabolites, of which PR toxin is of considerable importance, with regard to food quality and safety challenges issues. The food products and silages enriched with PR toxin could lead into damage to vital internal organs, gastrointestinal perturbations, carcinogenicity, immunotoxicity, necrosis, and enzyme inhibition. Moreover, it also has the significant mutagenic potential to disrupt/alter the crucial processes like DNA replication, transcription, and translation at the molecular level. The high genetic diversities in between the various strains of P. roqueforti persuaded their nominations with Protected Geographical Indication (PGI), accordingly to the Cheese type, they have been employed. Recently, the biosynthetic mechanism and toxicogenetic studies unraveled the role of ari1 and prx gene clusters that cross-talk with the synthesis of other metabolites or involve other cross-regulatory pathways to negatively regulate/inhibit the other biosynthetic route targeted for production of a strain-specific metabolites. Interestingly, the chemical conversion that imparts toxic properties to PR toxin is the substitution/oxidation of functional hydroxyl group (-OH) to aldehyde group (-CHO). The rapid conversion of PR toxin to the other derivatives such as PR imine, PR amide, and PR acid, based on conditions available reflects their unstability and degradative aspects. Since the PR toxin-induced toxicity could not be eliminated safely, the assessment of dose-response and other pharmacological aspects for its safe consumption is indispensable. The present review describes the natural occurrences, diversity, biosynthesis, genetics, toxicological aspects, control and prevention strategies, and other management aspects of PR toxin with paying special attention on economic impacts with intended legislations for avoiding PR toxin contamination with respect to food security and other biosafety purposes
Surendra Singh - One of the best experts on this subject based on the ideXlab platform.
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PR Toxin - Biosynthesis, Genetic Regulation, Toxicological Potential, Prevention and Control Measures: Overview and Challenges.
Frontiers in pharmacology, 2018Co-Authors: Manish Kumar Dubey, Mohd Aamir, Manish Singh Kaushik, Saumya Khare, Mukesh Meena, Surendra Singh, Ram Sanmukh UpadhyayAbstract:Out of the various mycotoxigenic food and feed contaminant, the fungal species belonging to Penicillium genera, particularly P. roqueforti is of great economic importance, and well known for its crucial role in the manufacturing of Roquefort and Gorgonzola Cheese. The mycotoxicosis effect of this mould is due to secretion of several metabolites, of which PR toxin is of considerable importance, with regard to food quality and safety challenges issues. The food products and silages enriched with PR toxins could lead in to damage to vital internal organs, gastrointestinal perturbations, carcinogenicity, immunotoxicity, necrosis, and enzymes inhibition. Moreover, it also has the significant mutagenic potential to disrupt/alter the crucial processes like DNA replication, transcription, and translation at the molecular level. The high genetic diversities in between the various strains of P. roqueforti persuaded their nominations with Protected Geographical Indication (PGI), accordingly to the Cheese type, they have been employed. Recently, the biosynthetic mechanism and toxicogenetic studies unraveled the role of ari1 and prx genes clusters that cross-talk with the synthesis of other metabolites or involve other cross-regulatory pathways to negatively regulate/inhibit the other biosynthetic route targeted for production of a strain-specific metabolite. Interestingly, the chemical conversion that imparts toxic properties to PR toxin is the substitution/oxidation of functional hydroxyl group (-OH) to aldehyde group (-CHO). The rapid conversion of PR toxin to the other derivatives such as PR imine, PR amide, and PR acid, based on conditions available reflects unstability and degradative aspects. Since the PR toxin-induced toxicity could not be eliminated safely, the assessment of dose-response and other pharmacological aspects for its safe consumption is indispensable. The present review describes the natural occurrences, diversity, biosynthesis, genetics, toxicological aspects, control and prevention strategies, and other management aspects of PR toxin with paying special attention on economic impacts with intended legislations for avoiding PR toxin contamination with respect to food security and other biosafety purposes.
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PR Toxin – Biosynthesis, Genetic Regulation, Toxicological Potential, Prevention and Control Measures: Overview and Challenges
Frontiers Media S.A., 2018Co-Authors: Manish Kumar Dubey, Mohd Aamir, Manish Singh Kaushik, Saumya Khare, Mukesh Meena, Surendra Singh, Ram Sanmukh UpadhyayAbstract:Out of the various mycotoxigenic food and feed contaminant, the fungal species belonging to Penicillium genera, particularly Penicillium roqueforti is of great economic importance, and well known for its crucial role in the manufacturing of Roquefort and Gorgonzola Cheese. The mycotoxicosis effect of this mold is due to secretion of several metabolites, of which PR toxin is of considerable importance, with regard to food quality and safety challenges issues. The food products and silages enriched with PR toxin could lead into damage to vital internal organs, gastrointestinal perturbations, carcinogenicity, immunotoxicity, necrosis, and enzyme inhibition. Moreover, it also has the significant mutagenic potential to disrupt/alter the crucial processes like DNA replication, transcription, and translation at the molecular level. The high genetic diversities in between the various strains of P. roqueforti persuaded their nominations with Protected Geographical Indication (PGI), accordingly to the Cheese type, they have been employed. Recently, the biosynthetic mechanism and toxicogenetic studies unraveled the role of ari1 and prx gene clusters that cross-talk with the synthesis of other metabolites or involve other cross-regulatory pathways to negatively regulate/inhibit the other biosynthetic route targeted for production of a strain-specific metabolites. Interestingly, the chemical conversion that imparts toxic properties to PR toxin is the substitution/oxidation of functional hydroxyl group (-OH) to aldehyde group (-CHO). The rapid conversion of PR toxin to the other derivatives such as PR imine, PR amide, and PR acid, based on conditions available reflects their unstability and degradative aspects. Since the PR toxin-induced toxicity could not be eliminated safely, the assessment of dose-response and other pharmacological aspects for its safe consumption is indispensable. The present review describes the natural occurrences, diversity, biosynthesis, genetics, toxicological aspects, control and prevention strategies, and other management aspects of PR toxin with paying special attention on economic impacts with intended legislations for avoiding PR toxin contamination with respect to food security and other biosafety purposes
