Quantification of Fusarium graminearum and Fusarium culmorum by real-time PCR system and zearalenone assessment in maize - Archive ouverte HAL Access content directly
Journal Articles International Journal of Food Microbiology Year : 2012

Quantification of Fusarium graminearum and Fusarium culmorum by real-time PCR system and zearalenone assessment in maize

Ali Atoui
  • Function : Author
André El Khoury
  • Function : Author
Mireille Kallassy
  • Function : Author

Abstract

Zearalenone (ZEA) is a mycotoxin produced by some species of Fusarium, especially by Fusarium graminearum and F. culmorum. ZEA induces hyperoestrogenic responses in mammals and can result in reproductive disorders in farm animals. In the present study, a real-time PCR (qPCR) assay has been successfully developed for the detection and quantification of Fusarium graminearum based on primers targeting the gene PKS13 involved in ZEA biosynthesis. A standard curve was developed by plotting the logarithm of known concentrations of F. graminearum DNA against the cycle threshold (Ct) value. The developed real time PCR system was also used to analyze the occurrence of zearalenone producing F. graminearum strains on maize. In this context, DNA extractions were performed from thirty-two maize samples, and subjected to real time PCR. Maize samples also were analyzed for zearalenone content by HPLC. F. graminearum DNA content (pg DNA/ mg of maize) was then plotted against ZEA content (ppb) in maize samples. The regression curve showed a positive and good correlation (R2=0.760) allowing for the estimation of the potential risk from ZEA contamination. Consequently, this work offers a quick alternative to conventional methods of ZEA quantification and mycological detection and quantification of F. graminearum in maize.
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Dates and versions

hal-03535150 , version 1 (19-01-2022)

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Ali Atoui, André El Khoury, Mireille Kallassy, Ahmed Lebrihi. Quantification of Fusarium graminearum and Fusarium culmorum by real-time PCR system and zearalenone assessment in maize. International Journal of Food Microbiology, 2012, 154 (1-2), pp.59-65. ⟨10.1016/J.IJFOODMICRO.2011.12.022⟩. ⟨hal-03535150⟩
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