Abstract
Fungal infection and synthesis of mycotoxins in coffee leads to significant economic losses. This study aimed to investigate the prevalence of toxigenic fungi, their metabolites, and the effect of traditional roasting and brewing on ochratoxin A (OTA) and aflatoxins (AFs) contents of naturally contaminated coffee samples. In addition, in vivo biocontrol assays were performed to explore the antagonistic activities of Bacillus simplex 350-3 (BS350-3) on the growth and mycotoxins synthesis of Aspergillus ochraceus and A. flavus. The relative density of A. niger, A. flavus, Penicillium verrucosum and A. carbonarius on green coffee bean was 60.82%, 7.21%, 3.09% and 1.03%, respectively. OTA contents were lowest in green coffee beans (2.15 μg/kg), followed by roasted (2.76 μg/kg) and soluble coffee (8.95 μg/kg). Likewise, AFs levels were highest in soluble coffee (90.58 μg/kg) followed by roasted (33.61 μg/kg) and green coffee (9.07 μg/kg). Roasting naturally contaminated coffee beans at three traditional methods; low, medium and high, followed by brewing resulted in reduction of 58.74% (3.50 μg/kg), 60.88% (3.72 μg/kg) and 64.70% (4.11 μg/kg) in OTA and 40.18% (34.65 μg/kg), 47.86% (41.17 μg/kg) and 62.38% (53.73 μg/kg) AFs contents, respectively. Significant inhibitions of AFs and OTA synthesis by A. flavus and A. carbonarius, respectively, on infected coffee beans were observed in presence of Bacillus simplex BS350-3 volatiles. Gas chromatography mass spectrochemistry (GC-MS/MS) analysis of head-space BS350-3 volatiles showed quinoline, benzenemethanamine and 1-Octadecene as bioactive antifungal molecules. These findings suggest that marketed coffee samples are generally contaminated with OTA and AFs, with a significant level of roasted and soluble coffee contaminated above EU permissible limits for OTA. Further, along with coffee roasting and brewing; microbial volatiles can be optimized to minimize the dietary exposure to mycotoxins.
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Claims 20
Claim · model-written summary
A. niger accounted for 60.82% relative density on green coffee beans.
- Organ / stage
- green coffee beane0
- Interactor
- A. niger
Aspergillus nigere0pathogen - Outcome
- relative densitye0
- Value
- 60.82%e0
CoffeaOrganisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The relative density of A. niger, A. flavus, Penicillium verrucosum and A. carbonarius on green coffee bean was 60.82%, 7.21%, 3.09% and 1.03%, respectively.”
Claim · model-written summary
A. flavus accounted for 7.21% relative density on green coffee beans.
- Organ / stage
- green coffee beane0
- Interactor
- A. flavus
Aspergillus flavuse0pathogen - Outcome
- relative densitye0
- Value
- 7.21%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The relative density of A. niger, A. flavus, Penicillium verrucosum and A. carbonarius on green coffee bean was 60.82%, 7.21%, 3.09% and 1.03%, respectively.”
Claim · model-written summary
Penicillium verrucosum accounted for 3.09% relative density on green coffee beans.
- Organ / stage
- green coffee beane0
- Interactor
- Penicillium verrucosumPenicillium verrucosume0pathogen
- Outcome
- relative densitye0
- Value
- 3.09%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The relative density of A. niger, A. flavus, Penicillium verrucosum and A. carbonarius on green coffee bean was 60.82%, 7.21%, 3.09% and 1.03%, respectively.”
Claim · model-written summary
A. carbonarius accounted for 1.03% relative density on green coffee beans.
- Organ / stage
- green coffee beane0
- Interactor
- A. carbonariusAspergillus carbonariuse0pathogen
- Outcome
- relative densitye0
- Value
- 1.03%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The relative density of A. niger, A. flavus, Penicillium verrucosum and A. carbonarius on green coffee bean was 60.82%, 7.21%, 3.09% and 1.03%, respectively.”
Claim · model-written summary
OTA was lowest in green coffee beans at 2.15 μg/kg.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“OTA contents were lowest in green coffee beans (2.15 μg/kg), followed by roasted (2.76 μg/kg) and soluble coffee (8.95 μg/kg).”
Claim · model-written summary
OTA content was 2.76 μg/kg in roasted coffee.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“OTA contents were lowest in green coffee beans (2.15 μg/kg), followed by roasted (2.76 μg/kg) and soluble coffee (8.95 μg/kg).”
Claim · model-written summary
OTA content was 8.95 μg/kg in soluble coffee.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“OTA contents were lowest in green coffee beans (2.15 μg/kg), followed by roasted (2.76 μg/kg) and soluble coffee (8.95 μg/kg).”
Claim · model-written summary
AFs were highest in soluble coffee at 90.58 μg/kg.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“AFs levels were highest in soluble coffee (90.58 μg/kg) followed by roasted (33.61 μg/kg) and green coffee (9.07 μg/kg).”
Claim · model-written summary
AFs content was 33.61 μg/kg in roasted coffee.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“AFs levels were highest in soluble coffee (90.58 μg/kg) followed by roasted (33.61 μg/kg) and green coffee (9.07 μg/kg).”
Claim · model-written summary
AFs content was 9.07 μg/kg in green coffee.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“AFs levels were highest in soluble coffee (90.58 μg/kg) followed by roasted (33.61 μg/kg) and green coffee (9.07 μg/kg).”
Claim · model-written summary
Low roasting followed by brewing reduced OTA by 58.74%.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Roasting naturally contaminated coffee beans at three traditional methods; low, medium and high, followed by brewing resulted in reduction of 58.74% (3.50 μg/kg), 60.88% (3.72 μg/kg) and 64.70% (4.11 μg/kg) in OTA”
Claim · model-written summary
Medium roasting followed by brewing reduced OTA by 60.88%.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Roasting naturally contaminated coffee beans at three traditional methods; low, medium and high, followed by brewing resulted in reduction of 58.74% (3.50 μg/kg), 60.88% (3.72 μg/kg) and 64.70% (4.11 μg/kg) in OTA”
Claim · model-written summary
High roasting followed by brewing reduced OTA by 64.70%.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Roasting naturally contaminated coffee beans at three traditional methods; low, medium and high, followed by brewing resulted in reduction of 58.74% (3.50 μg/kg), 60.88% (3.72 μg/kg) and 64.70% (4.11 μg/kg) in OTA”
Claim · model-written summary
Low roasting followed by brewing reduced AFs by 40.18%.
Not reportedTaxonComparator
Verbatim
e0“low, medium and high, followed by brewing resulted in reduction of 58.74% (3.50 μg/kg), 60.88% (3.72 μg/kg) and 64.70% (4.11 μg/kg) in OTA and 40.18% (34.65 μg/kg), 47.86% (41.17 μg/kg) and 62.38% (53.73 μg/kg) AFs contents”
Claim · model-written summary
Medium roasting followed by brewing reduced AFs by 47.86%.
Not reportedTaxonComparator
Verbatim
e0“low, medium and high, followed by brewing resulted in reduction of 58.74% (3.50 μg/kg), 60.88% (3.72 μg/kg) and 64.70% (4.11 μg/kg) in OTA and 40.18% (34.65 μg/kg), 47.86% (41.17 μg/kg) and 62.38% (53.73 μg/kg) AFs contents”
Claim · model-written summary
High roasting followed by brewing reduced AFs by 62.38%.
Not reportedTaxonComparator
Verbatim
e0“low, medium and high, followed by brewing resulted in reduction of 58.74% (3.50 μg/kg), 60.88% (3.72 μg/kg) and 64.70% (4.11 μg/kg) in OTA and 40.18% (34.65 μg/kg), 47.86% (41.17 μg/kg) and 62.38% (53.73 μg/kg) AFs contents”
Claim · model-written summary
Bacillus simplex BS350-3 volatiles significantly inhibited AF synthesis by A. flavus on infected coffee beans.
- Treatment
- Bacillus simplex BS350-3 volatilese0
- Interactor
- A. flavusAspergillus flavuse0pathogen
- Second interactor
- Bacillus simplex BS350-3
.jpg?width=60)
Peribacillus simplexe0biocontrol_agent - Outcome
- AFse0
- Direction
- inhibitionse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
.jpg?width=500)
Verbatim
e0“Significant inhibitions of AFs and OTA synthesis by A. flavus and A. carbonarius, respectively, on infected coffee beans were observed in presence of Bacillus simplex BS350-3 volatiles.”
Claim · model-written summary
Bacillus simplex BS350-3 volatiles significantly inhibited OTA synthesis by A. carbonarius on infected coffee beans.
- Treatment
- Bacillus simplex BS350-3 volatilese0
- Interactor
- A. carbonariusAspergillus carbonariuse0pathogen
- Second interactor
- Bacillus simplex BS350-3Peribacillus simplexe0biocontrol_agent
- Outcome
- OTAe0
- Direction
- inhibitionse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Significant inhibitions of AFs and OTA synthesis by A. flavus and A. carbonarius, respectively, on infected coffee beans were observed in presence of Bacillus simplex BS350-3 volatiles.”
Claim · model-written summary
Quinoline, benzenemethanamine and 1-Octadecene were identified as antifungal molecules in BS350-3 volatiles.
Not reportedTaxon
Verbatim
e0“BS350-3 volatiles showed quinoline, benzenemethanamine and 1-Octadecene as bioactive antifungal molecules.”
Claim · model-written summary
The authors propose using microbial volatiles with roasting and brewing to reduce dietary mycotoxin exposure.
- Outcome
- minimize the dietary exposure to mycotoxinse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“along with coffee roasting and brewing; microbial volatiles can be optimized to minimize the dietary exposure to mycotoxins.”
The same questions in other papers
Peribacillus simplex · Aspergillus flavus · Coffea (coffee)Results agree
1 paper in the same direction as this paper
- positive
Peribacillus simplex · Aspergillus carbonarius · Coffea (coffee)Results agree
1 paper in the same direction as this paper
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.