Paecilomyces sp. and Aspergillus clavatus, which were isolated from Taxus mairei and Torreya grandis from southeast China, produced toxic metabolites when grown in liquid culture. Nuclear magnetic resonance techniques, infrared spectrometry, electrospray ionization mass spectroscopy and X-ray analysis identified brefeldin A, a bioactive metabolite produced by a number of fungal species belonging to the genera Alternaria, Ascochyta, Penicillium, Curvularia, Cercospora and Phyllosticta. This is the first report of the isolation of the cytotoxin from Paecilomyces sp. and A. clavatus. The relevance of brefeldin A to the association between these fungi and their host plants is discussed.
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http://dx.doi.org/10.1111/j.1574-695X.2002.tb00602.x | DOI Listing |
Food Chem
January 2025
Department of Public Health and Medical Technology, Xiamen Medical College, Xiamen 361023, Fujian, China; Engineering Research Center of Natural Cosmeceuticals College of Fujian Province, Xiamen Medical College, Xiamen 361023, Fujian, China. Electronic address:
Bamboo vinegar has been applied in livestock and fisheries as food additives. In this study, the antioxidant and antifungal properties of bamboo vinegar powder extract (BVPE) and its bioactive compounds were explored. BVPE exhibited significant free radical scavenging activity against DPPH and ABTS radicals, along with notable antifungal effects against Aspergillus terreus and Paecilomyces variotii.
View Article and Find Full Text PDFInt J Food Microbiol
December 2024
Department of Food Engineering and Technology, School of Food Engineering, Universidade Estadual de Campinas, São Paulo, Brazil. Electronic address:
Bread is a greatly consumed bakery product worldwide. Unfortunately, it is an optimal substrate for fungal contamination and deterioration (aw > 0.95), commonly caused by the genera Penicillium, Paecilomyces, and Aspergillus, resulting in significant economic losses.
View Article and Find Full Text PDFPLoS One
October 2024
Department of Biology, College of Sciences, University of Duhok, Duhok, Duhok Province, Kurdistan Region, Iraq.
Endophytic fungi are microorganisms that, exhibiting within the plant tissues without causing any apparent harm to the host, establish a symbiotic relationship with plants. Host plants provide endophytic fungi with essential nutrients and a protected environment. In exchange, the fungi can enhance the plant's ability to acquire nutrients.
View Article and Find Full Text PDFJ Fungi (Basel)
August 2024
Department of Soil Science, College of Food and Agriculture Sciences, King Saud University, P.O. Box 145111, Riyadh 11362, Saudi Arabia.
The yield and quality of cultivated food crops are frequently compromised by the prevalent threat from fungal pathogens that can cause widespread damage in both the pre-harvest and post-harvest stages. This paper investigates the challenges posed by fungal pathogens to the sustainability and yield of essential food crops, leading to significant economic and food security repercussions. The paper critiques the long-standing reliance on synthetic fungicides, emphasizing the environmental and health concerns arising from their widespread and occasionally inappropriate use.
View Article and Find Full Text PDFEnviron Sci Technol
October 2024
State Key Laboratory of Pollution Control and Resource Reuse, Key Laboratory of Urban Water Supply, Water Saving and Water Environment Governance in the Yangtze River Delta of Ministry of Water Resources, College of Environmental Science and Engineering, Tongji University, Shanghai 200092, P.R. China.
Taste and odor (T&O) are among the most frequently encountered aesthetic issues in drinking water. While fungi have been reported to produce offensive odors, their contribution to T&O in drinking water remains understudied and often overlooked. In this study, the profiles of fungal community and odorants produced by 10 native fungal isolates were investigated in 36 samples collected from two drinking water treatment plants and a premise plumbing system.
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