Next Article in Journal
Fractionation of Glycomacropeptide from Whey Using Positively Charged Ultrafiltration Membranes
Previous Article in Journal
Application of Ultrasound in Food Science and Technology: A Perspective
Article Menu

Export Article

Open AccessReview
Foods 2018, 7(10), 165; https://doi.org/10.3390/foods7100165

Comprehensive Description of Fusarium graminearum Pigments and Related Compounds

1
Laboratory of Food Process Engineering, Graduate School of Agriculture, Hokkaido University, Sapporo 060-0808, Hokkaido, Japan
2
Department of Biological Sciences, Faculty of Sciences, Eduardo Mondlane University, Av. Julius Nyerere, Maputo nr. 3453, Mozambique
Received: 14 September 2018 / Revised: 3 October 2018 / Accepted: 4 October 2018 / Published: 5 October 2018
(This article belongs to the Section Food Microbiology)
Full-Text   |   PDF [1169 KB, uploaded 8 October 2018]   |  

Abstract

Several studies have explored in depth the biochemistry and genetics of the pigments present in Fusarium graminearum, but there is a need to discuss their relationship with the mold’s observable surface color pattern variation throughout its lifecycle. Furthermore, they require basic cataloguing, including a description of their major features known so far. Colors are a viable alternative to size measurement in growth studies. When grown on yeast extract agar (YEA) at 25 °C, F. graminearum initially exhibits a whitish mycelium, developing into a yellow-orange mold by the sixth day and then turning into wine-red. The colors are likely due to accumulation of the golden yellow polyketide aurofusarin and the red rubrofusarin, but the carotenoid neurosporaxanthin also possibly plays a major role in the yellow or orange coloration. Torulene might contribute to red tones, but it perhaps ends up being converted into neurosporaxanthin. Culmorin is also present, but it does not contribute to the color, though it was initially isolated in pigment studies. Additionally, there is the 5-deoxybostrycoidin-based melanin, but it mostly occurs in the teleomorph’s perithecium. There is still a need to chemically quantify the pigments throughout the lifecycle, and analyze their relationships and how much each impacts F. graminearum’s surface color. View Full-Text
Keywords: Fusarium graminearum; color; pigments; polyketides; carotenoids Fusarium graminearum; color; pigments; polyketides; carotenoids
Figures

Graphical abstract

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
SciFeed

Share & Cite This Article

MDPI and ACS Style

Cambaza, E. Comprehensive Description of Fusarium graminearum Pigments and Related Compounds. Foods 2018, 7, 165.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top