Methanolic Extracts from Cultivated Mushrooms Affect the Production of Fumonisins B and Fusaric Acid by Fusarium verticillioides.

Daniel Merel,Juan L Monribot-Villanueva,Vessela Atanasova,Jean-Michel Savoie,José A Guerrero-Analco,Sylvain Chéreau,Carlos Ortega,Gerardo Mata,Dulce Salmones

doi:10.3390/toxins12060366

Abstract

The maize pathogen Fusarium verticillioides and their mycotoxins cause damage to plants, animals, and human health. This work aimed to evaluate the effect of crude extracts (CEs) from Agaricus subrufescens, Lentinula edodes, and Pleurotus ostreatus fruiting bodies on in vitro production of biomass and mycotoxins by two strains of F. verticillioides. Stipes and pilei were separated before extraction for A. subrufescens and L. edodes. Comparative metabolomics and dereplication of phenolic compounds were used to analyze all CEs. Mushroom CEs did not significantly inhibit the production of mycelial biomass at concentrations of 2 mg mL−1. CEs from A. subrufescens (stipes and pilei) and L. edodes pilei inhibited the production of fumonisins B1 + B2 + B3 by 54% to 80%, whereas CE from P. ostreatus had no effect. In contrast, CE from L. edodes stipes dramatically increased the concentration of fumonisins in culture media. Fusaric acid concentration was decreased in cultures by all CEs except L. edodes stipes. Differences in phenolic composition of the extracts may explain the different effects of the CE treatments on the production of mycotoxins. The opposing activities of stipes and pilei from L. edodes offer an opportunity to search for active compounds to control the mycotoxin production by F. verticillioides.

Highlights

Both governmental and non-governmental organizations responsible for food safety of developed and developing countries are concerned for the contaminations of maize (Zea mays L.) by fungi and their mycotoxins
The yield of methanolic extracts varied with samples, from 13.2% in stipe of A. subrufescens to 29.6%
Koutrotsios et al [52] described that P. ostreatus contained 4-hydroxyphenylacetic acid; we report for the first time this compound in the extract of the L. edodes sporophore

Summary

Introduction

Both governmental and non-governmental organizations responsible for food safety of developed and developing countries are concerned for the contaminations of maize (Zea mays L.) by fungi and their mycotoxins. This contamination is the source of a variety of negative consequences to the health of livestock and humans feeding on maize [1,2]. Toxins 2020, 12, 366 areas [3] This species is known to be a producer of fumonisins and fusaric acid (FA) mycotoxins that are found in maize kernels [4]. Maternal consumption of fumonisins in maize grains or processed food made from maize during early gestation cause spinal bifida and anencephalic births [10,11]

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