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    Quantitative proteomics reveals new insights into calcium-mediated resistance mechanisms in Aspergillus flavus against the antifungal protein PgAFP in cheese


    Delgado, Josué and Owens, Rebecca A. and Doyle, Sean and Núñez, Felix and Asensio, Miguel A. (2017) Quantitative proteomics reveals new insights into calcium-mediated resistance mechanisms in Aspergillus flavus against the antifungal protein PgAFP in cheese. Food Microbiology, 66. pp. 1-10. ISSN 1095-9998

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    Abstract

    The ability of Aspergillus flavus to produce aflatoxins in dairy products presents a potential hazard. The antifungal protein PgAFP from Penicillium chrysogenum inhibits various foodborne toxigenic fungi, including Aspergillus flavus. However, PgAFP did not inhibit A. flavus growth in cheese, which was related to the associated cation content. CaCl2 increased A. flavus permeability and prevented PgAFP-mediated inhibition in potato dextrose broth (PDB). PgAFP did not elicit any additional increase in permeability of CaCl2-incubated A. flavus. Furthermore, PgAFP did not alter metabolic capability, chitin deposition, or hyphal viability of A. flavus grown with CaCl2. Comparative proteomic analysis after PgAFP treatment of A. flavus in calcium-enriched PDB revealed increased abundance of 125 proteins, including oxidative stress-related proteins, as determined by label-free mass spectrometry (MS)-based proteomics. Seventy proteins were found at lower abundance, with most involved in metabolic pathways and biosynthesis of secondary metabolites. These changes do not support the blockage of potential PgAFP receptors in A. flavus by calcium as the main cause of the protective role. A. flavus resistance appears to be mediated by calcineurin, G-protein, and γ-glutamyltranspeptidase that combat oxidative stress and impede apoptosis. These findings could serve to design strategies to improve PgAFP activity against aflatoxigenic moulds in dairy products.

    Item Type: Article
    Keywords: Antifungal protein; Cheese; Proteomics; Calcium; Calcineurin;
    Academic Unit: Faculty of Science and Engineering > Biology
    Item ID: 10914
    Identification Number: https://doi.org/10.1016/j.fm.2017.03.015
    Depositing User: Rebecca Owens
    Date Deposited: 02 Jul 2019 15:43
    Journal or Publication Title: Food Microbiology
    Publisher: Elsevier
    Refereed: Yes
    URI:

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