Proteomic analyses reveal mechanisms of action of biocontrol agents on ochratoxin A repression in Penicillium nordicum

Penicillium nordicum is among the main ochratoxin A (OTA) producers in dry-cured fermented sausages. Recent strategies to prevent its development on the surface of these products include the substitution of synthetic antifungals, such as potassium sorbate, by natural compounds. However, the mechanisms of action of the latter are still unclear. The Proteomic analysis is a useful tool to elucidate the basis of the antifungal compound effects on moulds. Therefore, the aim of this study was to evaluate the efficiency of biocontrol agents on the OTA repression in P. nordicum and its relation to proteome changes. Seven different combinations of rosemary leaves, rosemary essential oil, acorn shell extract and the yeast Debaryomyces hansenii have been tested as biocontrol agents against two ochratoxigenic P. nordicum strains on a dry-cured fermented sausage-based medium. The rosemary essential oil and the combination of rosemary leaves with D. hansenii provoked significant inhibition of OTA production in both moulds (p <= 0.05). The acorn shell extract and D. hansenii individually decreased OTA only in one of the mould strains. The Proteomic analyses revealed that rosemary essential oil reduced the abundance of proteins involved in the polyketide synthase enoylreductase domain in both moulds, which would explain the OTA reduction. However, the combination of rosemary leaves with D. hansenii showed inter-strain differences, reducing the abundance of proteins related to the cell wall integrity and to the purine pathway, depending on the tested mould. In conclusion, rosemary essential oil and the combination of rosemary leaves with D. hansenii can be proposed as efficient biocontrol agents against ochratoxigenic P. nordicum on dry-cured fermented sausages, although some inter-strain differences at proteome level were found regarding the mechanism of action involved in the reported OTA repression.

Automated summary

The study evaluated the efficiency of biocontrol agents against ochratoxigenic P. nordicum on dry-cured fermented sausages. Rosemary essential oil and the combination of rosemary leaves with D. hansenii were found to significantly inhibit OTA production. Proteomic analysis revealed that rosemary essential oil reduced proteins involved in OTA production, while the combination of rosemary leaves with D. hansenii showed inter-strain differences in protein abundance related to OTA reduction.