Paradendryphiella arenariae (MW504999) as a Novel Fungal Source of Tenuazonic Acid in Tomato (Lycopersicon esculentum)

Abstract

Tenuazonic acid (TeA) is a mycotoxin usually produced by Alternaria species. Its toxicological potency is considered to be the highest among all Alternaria-mycotoxins. The present study for the first time reports Paradendryphiella arenariae isolated from tomato (Lycopersicon esculentum) as a source of TeA mycotoxin, thus adding a new genus to the array of TeA-producing fungi. The study involves optimizing culture conditions for maximum TeA production, and employing analytical techniques to characterize the compound. Thin-layer chromatography and high-pressure liquid chromatography (HPLC) were employed for the isolation and characterization of the mycotoxin produced by P. arenariae. Structural elucidation was achieved using Fourier transform infrared spectroscopy and nuclear magnetic resonance spectroscopy. Quantitative determination of TeA was conducted using HPLC with a standard TeA reference. The presence of TeA was further confirmed through electronspray ionization-mass spectrometry and high-resolution liquid chromatography-mass spectrometry. In cytotoxicity assays, the isolated TeA exhibited significant toxicity to murine splenocytes, with an IC<inf>50</inf> of 25 µg/mL. This study highlights the need for vigilance regarding TeA contamination in food products. The identification of P. arenariae as a new source of TeA underscores the importance of expanding monitoring efforts to include diverse fungal species. Ensuring food safety through stringent regulations and routine testing is essential to mitigate health risks associated with TeA exposure. © Association of Microbiologists of India 2025.