title: Mycotoxigenic Potentials of Fusarium Species in Various Culture Matrices Revealed by Mycotoxin Profiling.
abstract: In this study, twenty of the most commonFusariumspecies were molecularly characterized and inoculated on potato dextrose agar (PDA), rice and maize medium, where thirty three targeted mycotoxins, which might be the secondary metabolites of the identified fungal species, were detected by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Statistical analysis was performed with principal component analysis (PCA) to characterize the mycotoxin profiles for the twenty fungi, suggesting that these fungi species could be discriminated and divided into three groups as follows. Group I, the fusaric acid producers, were defined into two subgroups, namely subgroup I as producers of fusaric acid and fumonisins, comprising ofF. proliferatum,F. verticillioides,F. fujikuroiandF. solani, and subgroup II considered to only produce fusaric acid, includingF. temperatum,F. subglutinans,F. musae,F. tricinctum,F. oxysporum,F. equiseti,F. sacchari,F. concentricum,F. andiyazi. Group II, as type A trichothecenes producers, includedF. langsethiae,F. sporotrichioides,F. polyphialidicum, while Group III were found to mainly produce type B trichothecenes, comprising ofF. culmorum,F. poae,F. meridionaleandF. graminearum. A comprehensive picture, which presents the mycotoxin-producing patterns by the selected fungal species in various matrices, is obtained for the first time, and thus from an application point of view, provides key information to explore mycotoxigenic potentials ofFusariumspecies and forecast theFusariuminfestation/mycotoxins contamination.
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. sw1596321@sina.com.
authors.forename: Wen
authors.initials: W
authors.lastname: Shi
authors.affiliation: SIBS-UGENT-SJTU Joint Laboratory of Mycotoxin Research, Key Laboratory of Food Safety Research, Institute for Nutritional Sciences, Shanghai Institutes for Biological Sciences, Chinese Academy of Sciences, University of Chinese Academy of Sciences, 294 Taiyuan Road, Shanghai 200031, China. yltan@sibs.ac.cn.
authors.forename: Yanglan
authors.initials: Y
authors.lastname: Tan
authors.affiliation: SIBS-UGENT-SJTU Joint Laboratory of Mycotoxin Research, Key Laboratory of Food Safety Research, Institute for Nutritional Sciences, Shanghai Institutes for Biological Sciences, Chinese Academy of Sciences, University of Chinese Academy of Sciences, 294 Taiyuan Road, Shanghai 200031, China. shuangxiawang@163.com.
authors.forename: Shuangxia
authors.initials: S
authors.lastname: Wang
authors.affiliation: Commonwealth Scientific and Industrial Research Organisation (CSIRO), 306 Carmody Road, St Lucia QLD 4067, Australia. Donald.Gardiner@csiro.au.
authors.forename: Donald M
authors.initials: DM
authors.lastname: Gardiner
authors.affiliation: Laboratory of Food Analysis, Faculty of Pharmaceutical Sciences, Ghent University, Ottergemsesteenweg 460, Gent 9000, Belgium. Sarah.DeSaeger@UGent.be.
authors.forename: Sarah
authors.initials: S
authors.lastname: De Saeger
authors.affiliation: College of Plant Science and Technology, Huazhong Agricultural University, Wuhan 430000, China. yucailiao@mail.hzau.edu.cn.
authors.forename: Yucai
authors.initials: Y
authors.lastname: Liao
authors.affiliation: Institute of Quality Standards & Testing Technology for Agro-Products, Laboratory of Quality and Safety Risk Assessment for Agro-Products (Urumqi), Ministry of Agriculture, Xinjiang Academy of Agricultural Sciences, 403 Nanchang Road, Urumqi 830091, China. wangcheng312@sina.com.
authors.forename: Cheng
authors.initials: C
authors.lastname: Wang
authors.affiliation: Institute of Quality Standards & Testing Technology for Agro-Products, Laboratory of Quality and Safety Risk Assessment for Agro-Products (Urumqi), Ministry of Agriculture, Xinjiang Academy of Agricultural Sciences, 403 Nanchang Road, Urumqi 830091, China. fyyxaas@sina.com.
authors.forename: Yingying
authors.initials: Y
authors.lastname: Fan
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. wangzp@jiangnan.edu.cn.
authors.forename: Zhouping
authors.initials: Z
authors.lastname: Wang
authors.affiliation: SIBS-UGENT-SJTU Joint Laboratory of Mycotoxin Research, Key Laboratory of Food Safety Research, Institute for Nutritional Sciences, Shanghai Institutes for Biological Sciences, Chinese Academy of Sciences, University of Chinese Academy of Sciences, 294 Taiyuan Road, Shanghai 200031, China. abwu@sibs.ac.cn.
authors.forename: Aibo
authors.initials: A
authors.lastname: Wu
mesh_terms: D002853:Chromatography, Liquid; D003470:Culture Media / Q000737:chemistry; D037341:Fumonisins / Q000737:chemistry; D005669:Fusaric Acid / Q000737:chemistry; D005670:Fusarium / Q000737:chemistry* / Q000145:classification; D009183:Mycotoxins / Q000737:chemistry*; D025341:Principal Component Analysis; D013045:Species Specificity; D053719:Tandem Mass Spectrometry; D014255:Trichothecenes / Q000737:chemistry
chemical_list: D003470:Culture Media; D037341:Fumonisins; D009183:Mycotoxins; D014255:Trichothecenes; D005669:Fusaric Acid
keywords: Fusarium fungi; culture substrates; mycotoxin profiles; principal component analysis