Solfrizzo M, Girolamo A De, Vitti C, Tylkowska K, Grabarkiewicz-Szczesna J, Szopińska D, Dorna H
CNR, Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Amendola 122/O, I-70126 Bari, Italy.
Food Addit Contam. 2005 Apr;22(4):302-8. doi: 10.1080/02652030500058379.
Alternaria alternata and Alternaria radicina are fungal species that occur in several food crops and may produce mycotoxins and phytotoxins. The toxigenic profile of A. alternata and A. radicina isolated from carrot and other umbelliferous plants was determined by growing the fungus on rice and carrot discs. Most of the tested isolates of A. alternata produced the mycotoxins tenuazonic acid, alternariol, alternariol methyl ether and altertoxin-I on rice. Only alternariol and alternariol methyl ether were produced on carrot discs. When cultured on rice, none of the isolates of A. alternata from umbelliferous plants produced AAL toxins and fumonisins. AAL toxins, but not fumonisins, were instead produced by A. alternata f. sp. lycopersici isolate NRRL 18822 isolated from tomato. A. radicina produced the phytotoxic compounds radicinin, epi-radicinol and radicinol on carrot discs, whereas it produced radicinin and radicinol on rice. Although A. alternata has been frequently found in organic carrots, none of the above mycotoxins was detected in carrot roots or in carrot commercial products. The reduction of alternariol and alternariol methyl ether during carrot juice processing at laboratory scale was estimated to be >98%. Based on these findings and previous reports, it can be concluded that Alternaria mycotoxins in carrots do not represent a hazard for consumers.
链格孢和萝卜链格孢是存在于多种粮食作物中的真菌物种，可能产生霉菌毒素和植物毒素。通过在大米和胡萝卜圆片上培养真菌，确定了从胡萝卜和其他伞形科植物中分离出的链格孢和萝卜链格孢的产毒特性。大多数测试的链格孢分离株在大米上产生了细交链孢菌酮酸、交链孢酚、交链孢酚单甲醚和A毒素-I。在胡萝卜圆片上仅产生了交链孢酚和交链孢酚单甲醚。当在大米上培养时，从伞形科植物中分离出的链格孢分离株均未产生AAL毒素和伏马毒素。相反，从番茄中分离出的链格孢番茄专化型分离株NRRL 18822产生了AAL毒素，但未产生伏马毒素。萝卜链格孢在胡萝卜圆片上产生了植物毒性化合物萝卜菌素、表萝卜醇和萝卜醇，而在大米上产生了萝卜菌素和萝卜醇。尽管在有机胡萝卜中经常发现链格孢，但在胡萝卜根或胡萝卜商业产品中均未检测到上述任何霉菌毒素。在实验室规模下，估计胡萝卜汁加工过程中交链孢酚和交链孢酚单甲醚的减少量>98%。基于这些发现和先前的报告，可以得出结论，胡萝卜中的链格孢霉菌毒素对消费者不构成危害。
