Towards high-siderophore-content foods: Optimisation of coprogen production in submerged cultures of Penicillium nalgiovense

Tamás Emri, Viktória Tóth, Csilla Terézia Nagy, Gábor Nagy, Imre Pócsi, Gyöngyi Gyémánt, Károly Antal, József Balla, György Balla, Gyula Román, István Kovács, István Pócsi

Research output: Contribution to journalArticle

7 Citations (Scopus)


Background: Fungal siderophores are likely to possess atheroprotective effects in humans, and therefore studies are needed to develop siderophore-rich food additives or functional foods to increase the siderophore uptake in people prone to cardiovascular diseases. In this study the siderophore contents of mould-ripened cheeses and meat products were analysed and the coprogen production by Penicillium nalgiovense was characterised. Results: High concentrations of hexadentate fungal siderophores were detected in penicillia-ripened Camembert- and Roquefort-type cheeses and also in some sausages. In one sausage fermented by P. nalgiovense, the siderophore content was comparable to those found in cheeses. Penicillium nalgiovense produced high concentrations of coprogen in submerged cultures, which were affected predominantly by the available carbon and nitrogen sources under iron starvation. Considerable coprogen yields were still detectable in the presence of iron when the fermentation medium was supplemented with the iron chelator Na2-EDTA or when P. nalgiovense was co-cultivated with Saccharomyces cerevisiae. Conclusion: These data may be exploitable in the future development of high-siderophore-content foods and/or food additives. Nevertheless, the use of P. nalgiovense fermentation broths for these purposes may be limited by the instability of coprogen in fermentation media and by the β-lactam production by the fungus.

Original languageEnglish
Pages (from-to)2221-2228
Number of pages8
JournalJournal of the Science of Food and Agriculture
Issue number9
Publication statusPublished - Jul 1 2013



  • Atherosclerosis
  • Coprogen
  • Functional food
  • Penicillium nalgiovense
  • Sausage
  • β-lactam

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Agronomy and Crop Science
  • Nutrition and Dietetics

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