Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece.
Institute of Biology, Medicinal Chemistry and Biotechnology, National Hellenic Research Foundation, Athens, Greece.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2019 Nov;36(11):1709-1721. doi: 10.1080/19440049.2019.1652771. Epub 2019 Aug 22.
Food decay by spoilage fungi leads to significant economic losses and hazards to consumers' health due to the potential of mycotoxin occurrence. Ochratoxin A (OTA) is a mycotoxin known as nephrotoxic and carcinogenic to humans. Natural capsaicin was evaluated for its effectiveness against the growth of five section strains and accumulation of OTA in inoculated black grapes. Results showed that capsaicin was effective in inhibiting fungal growth and OTA production by new four section strains (ATHUM 6997, 6998, 6999, 7000) and by as well. Moreover, capsaicin addition exhibited maximum inhibition of OTA produced by ATHUM 6997, 6998, 6999, and 7000 in black grapes at 28.9%, 8.6%, 68.4%, and 78.1%, respectively. Inhibition percentage of OTA production by in grapes treated with capsaicin was estimated at 61.5%. These results suggest that capsaicin influences the OTA biosynthesis pathway of all section strains and therefore could be used as an effective natural preservative against OTA contamination of vineyards. Risk assessment revealed that when grapes are treated with capsaicin, consumers are less exposed to OTA.
由于真菌腐败导致的食物腐烂会给消费者的健康带来严重的经济损失和危害，因为可能会产生霉菌毒素。赭曲霉毒素 A（OTA）是一种霉菌毒素，对人类具有肾毒性和致癌性。天然辣椒素被评估其对五种节段菌株生长和接种黑葡萄中 OTA 积累的抑制效果。结果表明，辣椒素能有效抑制新的四个节段菌株（ATHUM 6997、6998、6999、7000）和的真菌生长和 OTA 产生。此外，在 28.9%、8.6%、68.4%和 78.1%的情况下，辣椒素的添加对 ATHUM 6997、6998、6999 和 7000 在黑葡萄中产生的 OTA 表现出最大抑制作用。用辣椒素处理的葡萄中产生的 OTA 的抑制百分率估计为 61.5%。这些结果表明，辣椒素影响所有节段菌株的 OTA 生物合成途径，因此可用作防止葡萄园 OTA 污染的有效天然防腐剂。风险评估表明，当葡萄用辣椒素处理时，消费者接触 OTA 的风险降低。
