Mucor and Mucormycosis
Dongyou Liu in Handbook of Foodborne Diseases, 2018
The family Rhizopodaceae includes (1) a thermotolerant Rhizopus microsporus clade (R. microsporus, R. caespitosus, R. homothallicus, and R. schipperae, growing at up to 45°C); (2) a sub-thermotolerant R. arrhizus group (growing at 37°C–40°C); and (3) a mesophilic group (R. stolonifer, Sporodiniella, and Syzygites). Although several members of the genus Rhizopus are infective to humans (e.g., Rhizopus oryzae [synonyms: Rhizopus arrhizus, Rhizopus arrhizus var. arrhizus], Rhizopus microsporus var. rhizopodiformis), R. oryzae predominates human mucormycosis cases. Occurring in soil, on decaying fruits, on dung, and on moist fresh organic matter in contact with soil, Rhizopus may be occasionally involved in spoilage of bread and other food, and thus is called “black bread mold” or “pin-head mold” (a name shared with Mucor) [4].
Principles of Clinical Diagnosis
Susan Bayliss Mallory, Alanna Bree, Peggy Chern in Illustrated Manual of Pediatric Dermatology, 2005
PathogenesisCaused by fungi in the family Mucoraceae; opportunistic ‘bread molds’Most common pathogen is Rhizopus oryzaeOrganism is present in decaying fruits and vegetables, seeds, soil and animal excretaInfection occurs after skin/soft tissue trauma, ingestion of spores (gastrointestinal form), use of contaminated tape in a patient with underlying predisposing factorsAngiotrophic nature of the fungus results in vascular invasion and destruction leading to skin necrosis and ulcerationInfection occurs in patients with impaired neutrophil or mononuclear cell phagocytic function
Soybean-Based Functional Foods Through Microbial Fermentation: Processing and Biological Activities
Megh R. Goyal, Arijit Nath, Rasul Hafiz Ansar Suleria in Plant-Based Functional Foods and Phytochemicals, 2021
Tempeh is one of the traditional Indonesian dishes with very high concentration of vitamin B12. The four major steps for tempeh preparation are: (a) boiling, (b) soaking, (c) inoculation of microbes and (d) incubate at room temperature (~27°C) [24]. Primarily, soybean seeds are boiled for 5-10 minutes and subsequently they are soaked in cold water for 15-17 hours. After soaking, water is drained-out and is followed by dehulling of the boiled soybean seeds. Lastly, sample is inoculated with Rhizopus sp. and fermentation is performed for 35-37 hours under the punctured polymer cover at room temperature. Fermentation of soybean seeds with Rhizopus generates flavor, improves the texture and nutritional value of tempeh [89]. Wide range of filamentous fungal species was also isolated in tempeh, such as [102]: Rhizopus oligosporus, Rhizopus stolonifer, Rhizopus arrhizus, Rhizopus oryzae, Rhizopus formosaensis, and Fusarium sp. Some bacteria (such as: non-pathogenic Klebsiella pneumoniae and Citrobacter freundii) are key producers of vitamin B12 in tempeh [24, 58]. Cooked tempeh is eaten instead of its native form. In Figure 1.4, methodology for preparation of tempeh from soybean is presented.
Immunopathology of COVID-19 and its implications in the development of rhino-orbital-cerebral mucormycosis: a major review
Published in Orbit, 2022
Tarjani Vivek Dave, Akshay Gopinathan Nair, Joveeta Joseph, Suzanne K Freitag
Macrophages, in their role in innate immunity, act as antigen-presenting cells. Larval zebrafish and mouse models have shown that depletion of macrophages increases susceptibility to mucormycosis.33 López-Muñoz et al.34 studied the effect of mucormycosis on macrophages. In a zebrafish model, they demonstrated that mucormycosis by itself causes macrophage apoptosis, thus rendering macrophages unable to demonstrate innate immune function against the fungus.34 Additionally, Waldorf et al. reported that in cortisone-treated mice, macrophages are unable to kill Rhizopus oryzae spores. Also, in this immunosuppressed environment, macrophages fail to inhibit spore germination. This leads to the germination of spores and formation of invasive hyphal filaments.35
Recent advances in the molecular diagnosis of mucormycosis
Published in Expert Review of Molecular Diagnostics, 2018
Sanjeet S. Dadwal, Dimitrios P. Kontoyiannis
Mucormycosis is an infection caused by fungi from the Mucorales order [1], with Rhizopus spp., (Rhizopus oryzae and Rhizopus arrhizus are used equivalently in medical literature although the taxonomists favor the term R. arrhizus) the most common cause, followed by Mucor spp., Lichtheimia corymbifera [2], and less commonly by Cunninghamella spp., Rhizomucor spp., and Apophysomyces spp. The spectrum of disease caused by Mucormycetes is broad and includes rhinosinusitis, pneumonia, gastrointestinal tract involvement, dissemination to internal organs, and skin/soft tissue infection [3].
Mucormycosis experience through the eyes of the laboratory
Published in Infectious Diseases, 2019
Pınar Sağıroğlu, Ayşe Nedret Koç, Mustafa Altay Atalay, Gülşen Altinkanat Gelmez, Özlem Canöz, Fatma Mutlu Sarıgüzel
Mucormycosis is caused by fungi within the order Mucorales and Entomophthorales. The Rhizopus, Mucor, Lichtheimia (formerly Absidia) and Cunninghamella generas are most closely associated with disease in the Mucorales order. Of all these agents, the most frequently identified pathogen is Rhizopus arrhizus (formerly Rhizopus oryzae) [4].
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