Morphologic, molecular and metabolic characterization of Aspergillus section Flavi in spices marketed in Lebanon

Arlette Querin,Olivier Puel,Sophie Lorber,Soraya Tadrist,Joya Makhlouf,Jean-Denis Bailly,Isabelle P Oswald,Sylviane Bailly,Monzer Hamze,Amaranta Carvajal-Campos

doi:10.1038/s41598-019-41704-1

Abstract

Spices are used extensively in Lebanon not only to flavour foods but also for their medicinal properties. To date, no data are available regarding the nature of the toxigenic fungal species that may contaminate these products at the marketing stage in this country. Eighty samples corresponding to 14 different types of spices were collected throughout Lebanon to characterize the Aspergillus section Flavi contaminating spices marketed in Lebanon and the toxigenic potential of these fungal species. Most fungal genera and species were identified as belonging to Aspergillus section Flavi. Aspergillus flavus was the most frequent species, representing almost 80% of the isolates. Although identified as A. flavus by molecular analysis, some strains displayed atypical morphological features. Seven strains of A. tamarii and one A. minisclerotigenes were also isolated. Analyses of toxigenic potential demonstrated that almost 80% of strains were able to produce mycotoxins, 47% produced aflatoxins, and 72% produced cyclopiazonic acid, alone or in combination with aflatoxins.

Highlights

To cite this version: Joya Makhlouf, Amaranta Carvajal-Campos, Arlette Querin, Souria Tadrist, Olivier Puel, et al
Eighty samples corresponding to 14 different types of spices were collected throughout Lebanon to characterize the Aspergillus section Flavi contaminating spices marketed in Lebanon and the toxigenic potential of these fungal species
Among the hundreds of known mycotoxins, aflatoxins are the major ones for public health because they are the most potent of the known natural carcinogens, and the International Agency for Research on Cancer classified aflatoxin B1 (AFB1) in the group of molecules that are carcinogenic for both humans and animals[5]

Summary

Introduction

To cite this version: Joya Makhlouf, Amaranta Carvajal-Campos, Arlette Querin, Souria Tadrist, Olivier Puel, et al. No data are available regarding the nature of the toxigenic fungal species that may contaminate these products at the marketing stage in this country. Eighty samples corresponding to 14 different types of spices were collected throughout Lebanon to characterize the Aspergillus section Flavi contaminating spices marketed in Lebanon and the toxigenic potential of these fungal species. Some fungal species produce toxic secondary metabolites named mycotoxins as they develop on human food and animal feed[4]. Aflatoxins may contaminate many foods including cereals, dry fruits, and groundnuts In 2016, the European Rapid Alert System for Food and Feed recorded 79 notifications of mycotoxin contamination of spices and herbs, most of which corresponded to the presence of aflatoxin B1 at levels exceeding European limits[12,14]

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