| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 496.45 KB | Adobe PDF |
Advisor(s)
Abstract(s)
Aspergillus westerdijkiae is an ochratoxin A (OTA) producer mould in dry-cured meat products. To prevent the
presence of ochratoxigenic moulds in dry-cured fermented sausages, natural strategies based on the use of herbs
and their derivatives are in the spotlight. The aim of this study was to test the potential antiochratoxigenic effects
of rosemary leaves (R) and rosemary essential oil (REO) as biocontrol agents (BCAs) in a dry-cured fermented
sausage-based medium. The mechanisms involved in their effects were also analysed by Proteomics. A control
without BCAs and three treatments (R, REO and the combination of R + REO) were carried out. No significant
differences were detected when BCAs were individually applied, whilst a significant reduction up to 73.87% in
OTA was provoked by R + REO. This combination showed a synergistic effect, in which proteins from PKS ER
domain and cell wall integrity pathway seem to be involved. REO alone exerted similar effect on the mould
proteome than R + REO, but in a lesser extent. The impact of R in this synergy has not been completely
elucidated. The combination of R + REO together with other strategies could minimise the hazard posed by
A. westerdijkiae in dry-cured fermented sausages.
Description
Keywords
Biocontrol Rosemary Ochratoxigenic fungi Meat products Proteomics
Pedagogical Context
Citation
Álvarez, Micaela; Andrade, María J.; Delgado, Josué; Núñez, Félix; Román, Ángel-Carlos; Rodrigues, Paula (2023). Rosmarinus officinalis reduces the ochratoxin A production by Aspergillus westerdijkiae in a dry-cured fermented sausage-based médium. Food Control. ISSN 0956-7135. 145, p. 1-6