The effect of fruit on the extracellular enzyme profiles of fungi

In recent years, the number of diseases caused by fungal pathogens has increased significantly. Many species of fungi are pathogenic for plants, causing a threat to food production and to humans, and are among the causes of chronic diseases. The aim of the study is to determine the enzyme profiles o...

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Bibliographic Details
Published in:Annals of Agricultural and Environmental Medicine 2020-12, Vol.27 (4), p.562-567
Main Authors: Farian, Ewelina, Cholewa, Grażyna, Cholewa, Alicja, Matczuk, Magdalena, Angelina, Wójcik-Fatla
Format: Article
Language:English
Subjects:
Acremonium strictum
Alternaria alternata
api zym
Chronic illnesses
Chymotrypsin
Cladosporium sphaerospermum
Enzymatic activity
Enzymes
Food Microbiology
Food production
fresh fruit
Fruit - chemistry
Fruit - microbiology
Fruits
Fungal Proteins - classification
Fungal Proteins - metabolism
Fungi
Fungi - enzymology
Fusarium poae
Glucosaminidase
hydrolytic enzymes
Penicillium expansum
Risk factors
β-Glucosidase
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Summary:In recent years, the number of diseases caused by fungal pathogens has increased significantly. Many species of fungi are pathogenic for plants, causing a threat to food production and to humans, and are among the causes of chronic diseases. The aim of the study is to determine the enzyme profiles of fungi, depending on the different types of fruit with which they have contact, and to determine the differences in these profiles in relation to the substrate on which they are grown. Six strains of fungi identified as and , isolated from fruits, were selected and analyzed for enzymatic profiles. The enzymatic activity was assessed using the API ZYM test (bioMerieux, France). In the majority of the 6 fungal strains isolated from fruits, enzymes belonging to glycol-hydrolases were the most active. The exception was Acremonium strictum, where phosphatases dominated. Among most fungal isolates, the enzymes β- glucosidase and N-acetyl-β-glucosaminidase showed the highest activity. The highest β-glucosidase activities were found in and . On the other hand, lipase, α-fucosidase and α-chymotrypsin showed the least activity. The least activity of these enzymes or their complete absence was observed in and . The activity of hydrolytic enzymes in the isolated fungi depended on the addition of fruit and the type of medium. Individual fruits can increase or decrease the activity of the enzymes. Fungi present in fruit have pathogenic properties and can be possible risk factors for fungal infections.
ISSN:1232-1966
1898-2263
DOI:10.26444/aaem/127557