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Aspergillus Species and Their Associated Mycotoxins

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Mycotoxigenic Fungi

Part of the book series: Methods in Molecular Biology ((MIMB,volume 1542))

Abstract

The genus Aspergillus is among the most abundant and widely distributed organism on earth, and at the moment comprises 339 known species. It is one of the most important economically fungal genus and the biotechnological use of Aspergillus species is related to production of soy sauce, of different hydrolytic enzymes (amylases, lipases) and organic acid (citric acid, gluconic acid), as well as biologically active metabolites such as lovastatin. Although they are not considered to be major cause of plant diseases, Aspergillus species are responsible for several disorders in various plants and plant products, especially as opportunistic storage moulds. The notable consequence of their presence is contamination of foods and feeds by mycotoxins, among which the most important are aflatoxins, ochratoxin A, and, at a less extent, fumonisins. Aflatoxins B1, B2, G1, G2 are the most toxic and carcinogenic mycotoxins, due to their extreme hepatocarcinogenicity; ochratoxin A is a potent nephrotoxin, it is also carcinogenic, teratogenic, and immunotoxic in rats and possibly in humans; fumonisins are hepatotoxic and nephrotoxic with potential carcinogenic effects on rat and mice. In this chapter we summarize the main aspects of morphology, ecology, epidemiology, and toxigenicity of Aspergillus foodborne pathogens which belong to sections Flavi, Circumdati, and Nigri, occurring in several agricultural products and responsible of aflatoxin, ochratoxin A, and fumonisins contamination of food and feed.

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Authors and Affiliations

  1. Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Amendola 122/O, Bari, 70126, Italy

    Giancarlo Perrone

  2. Institute of Sciences of Food Production (ISPA), National Research Council (CNR), via Provinciale Lecce-Monteroni, Lecce, 73100, Italy

    Antonia Gallo

Authors
  1. Giancarlo Perrone
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  2. Antonia Gallo
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Correspondence to Giancarlo Perrone .

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Editors and Affiliations

  1. Institute of Sciences of Food Production National Research Council, Bari, Italy

    Antonio Moretti

  2. Institute of Sciences of Food Production National Research Council, Bari, Italy

    Antonia Susca

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Perrone, G., Gallo, A. (2017). Aspergillus Species and Their Associated Mycotoxins. In: Moretti, A., Susca, A. (eds) Mycotoxigenic Fungi. Methods in Molecular Biology, vol 1542. Humana Press, New York, NY. https://doi.org/10.1007/978-1-4939-6707-0_3

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  • DOI: https://doi.org/10.1007/978-1-4939-6707-0_3

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