Effect of Hibiscus sabdariffa extract and Nigella sativa oil on the growth and aflatoxin B1 production of Aspergillus flavus and Aspergillus parasiticus strains

Food Control ◽  
2012 ◽  
Vol 25 (1) ◽  
pp. 59-63 ◽  
Author(s):  
Saifeldin A.F. El-Nagerabi ◽  
Saif N. Al-Bahry ◽  
Abdulkadir E. Elshafie ◽  
Saud AlHilali
Keyword(s):  
Aspergillus Flavus ◽  
Aflatoxin B1 ◽  
Aspergillus Parasiticus ◽  
Nigella Sativa ◽  
Hibiscus Sabdariffa ◽  
Nigella Sativa Oil

scholarly journals Production of aflatoxins and aflatoxicols by Aspergillus flavus and Aspergillus parasiticus and metabolism of aflatoxin B1 by aflatoxin-non-producing Aspergillus flavus.

Eisei kagaku ◽  
1991 ◽  
Vol 37 (2) ◽  
pp. 107-116 ◽  
Author(s):  
MITSUO NAKAZATO ◽  
SATOSHI MOROZUMI ◽  
KAZUO SAITO ◽  
KENJI FUJINUMA ◽  
TAICHIRO NISHIMA ◽  
...  
Keyword(s):  
Aspergillus Flavus ◽  
Aflatoxin B1 ◽  
Aspergillus Parasiticus

Effects of Potassium Sorbate on Growth and Aflatoxin Production by Aspergillus parasiticus and Aspergillus flavus1

1983 ◽  
Vol 46 (11) ◽  
pp. 940-942 ◽  
Author(s):  
LLOYD B. BULLERMAN
Keyword(s):  
Aspergillus Flavus ◽  
Yeast Extract ◽  
Aflatoxin B1 ◽  
Spore Germination ◽  
Mycelial Growth ◽  
Aspergillus Parasiticus ◽  
Aflatoxin Production ◽  
Potassium Sorbate ◽  
Mycelial Mass ◽  
Yeast Extract Sucrose

Growth and aflatoxin production by selected strains of Aspergillus parasiticus and Aspergillus flavus in the presence of potassium sorbate at 12°C were studied. Potassium sorbate at 0.05, 0.10 and 0.15% delayed or prevented spore germination and initiation of growth, and slowed growth of these organisms in yeast-extract sucrose broth at 12°C. Increasing concentrations of sorbate caused more variation in the amount of total mycelial growth and generally resulted in a decrease in total mycelial mass. Potassium sorbate also greatly reduced or prevented production of aflatoxin B1 by A. parasiticus and A. flavus for up to 70 d at 12°C. At 0.10 and 0.15% of sorbate, aflatoxin production was essentially eliminated. A 0.05% sorbate, aflatoxin production was greatly decreased in A. flavus over the control, but only slightly decreased in A. parasiticus.

PRODUCTION OF AFLATOXIN IN CONCENTRATED AND DILUTED GRAPEFRUIT JUICE1

1974 ◽  
Vol 37 (7) ◽  
pp. 395-398 ◽  
Author(s):  
G. G. Alderman ◽  
E. H. Marth
Keyword(s):  
Aspergillus Flavus ◽  
Aflatoxin B1 ◽  
Grapefruit Juice ◽  
Aspergillus Parasiticus ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Initial Value ◽  
Visible Growth ◽  
Solids Content

Commercial concentrated and diluted (1:1, 1:2, 1:3; juice: water) steamed grapefruit juice was inoculated with known aflatoxigenic aspergilli and sampled after 10 and 14 days of incubation at 28 C. When Aspergillus flavus grew in juice, most aflatoxin B1 (0.211 μg/ml appeared in concentrated juice and least (0.013 μg/ml) in single strength juice. Juices diluted 1:1 and 1:2 yielded 0.078 and 0.020 μg B1/ml, respectively. Results were more striking when Aspergillus parasiticus grew in samples of juice. After 10 days, amounts of aflatoxin B1 in concentrated juice and in concentrated juice diluted 1:1, 1:2, and 1:3 were 7.5, 1.59, 0.69, and 0.56 μg/ml, respectively. Aflatoxins B2, G1, and G2 were also produced and greatest amounts also developed in concentrated juice. Amounts of these toxins decreased markedly when the percentage of soluble solids in the juices decreased. Fourteen instead of 10 days of incubation resulted in increases in the amount of each toxin in concentrated juice and in concentrated juice diluted 1:1. Although the greatest amount of aflatoxin occurred in concentrated juice, appearance of visible growth and onset of sporulation by the molds was slower in this than in diluted juices. The pH of the concentrated juice did not change appreciably after 10 and 14 days of incubation, but the pH of diluted juices rose progressively from the initial value as the percent soluble solids content in the juice decreased.

scholarly journals Natural Occurence of Aflatoxins in Wheat from Central Transylvania

2011 ◽  
Vol 68 (2) ◽  
Author(s):  
Simona MAN ◽  
Maria TOFANA ◽  
Sevastiţa MUSTE ◽  
Adriana PAUCEAN ◽  
Anamaria BIROU (POP)
Keyword(s):  
Secondary Metabolites ◽  
Aspergillus Flavus ◽  
Aflatoxin B1 ◽  
Aspergillus Parasiticus ◽  
Economic Losses ◽  
Important Food ◽  
And Storage ◽  
Harmful Effects

Aflatoxins (AFs), the secondary metabolites produced by species of Aspergillus, specifically Aspergillus flavus and Aspergillus parasiticus, have harmful effects on humans, animals, and crops that result in illnesses and economic losses. Wheat that is susceptible to these fungi infections through its growth, harvest, transport, and storage, is the most important food in Romania. Therefore, this study sought to present mycotoxins in wheat samples grown in different regions of Transyvania, the results being obtained in the climate of the year 2009-2010. Wheat samples were collected from Turda and Targu Mures. It was analyzed the presence of aflatoxins B1, B2, G1, G2, using HPTLC in twenty samples of wheat. Percentage of samples found positive for aflatoxin B1, B2, G1, G2 was 10%, 5%, 0%, 0%. Although the percentage of aflatoxin found in wheat is low, these percentages should be considered, in terms of exposure every day to mycotoxins through consumption of cereals and cereal-based products.

scholarly journals Prevalence of aflatoxin contamination in groundnuts in Pune city

2019 ◽  
Vol 6 (8) ◽  
pp. 3310
Author(s):  
Manasi Shailesh Deshmukh ◽  
Varsha Mahesh Vaidya
Keyword(s):  
Public Health ◽  
Thin Layer ◽  
Aspergillus Flavus ◽  
Aflatoxin B1 ◽  
Aspergillus Parasiticus ◽  
Aflatoxin Contamination ◽  
Estimate Prevalence ◽  
The City ◽  
Layer Chromatography ◽  
Structured Questionnaire

Background: Aflatoxin contamination in groundnuts is caused by the fungi Aspergillus flavus and Aspergillus parasiticus. In this study, the prevalence of aflatoxin B1 in groundnuts has been assessed. Aflatoxins are highly carcinogenic, mutagenic and teratogenic. They are known to cause hepatocellular toxicity. The aim of the study is to estimate prevalence of aflatoxin contamination in groundnuts sold in the city of Pune and to assess the awareness about aflatoxin contamination amongst shopkeepers of selected shops/vendors.Methods: Sampling of groundnuts was conducted in 17 out of 144 administrative wards of Pune city. Hundred samples weighing 250g each were purchased from the randomly selected stores and transported in black polythene bags to The State Public Health Laboratory, Pune. Thin layer chromatography (TLC) was used by the laboratory to determine levels of aflatoxin B1. A pre-structured questionnaire was used for assessment of knowledge of aflatoxin contamination amongst vendors.Results: Out of 100 samples, four samples were contaminated with aflatoxin. However the maximum contamination was 0.6 parts per billion, which is well within the permissible limit of 30 parts per billion. Awareness of aflatoxin contamination amongst vendors was six percent. Ninety four percent of vendors were unaware of the concept of aflatoxin contamination.Conclusions: It is necessary to educate vendors, suppliers and handlers about the health hazards caused by this toxic fungus for the benefit of the average consumer. 

EXPERIMENTAL PRODUCTION OF AFLATOXIN IN CITRUS JUICE AND PEEL1

1974 ◽  
Vol 37 (6) ◽  
pp. 308-313 ◽  
Author(s):  
G. G. Alderman ◽  
E. H. Marth
Keyword(s):  
Aspergillus Flavus ◽  
Aflatoxin B1 ◽  
Orange Juice ◽  
Grapefruit Juice ◽  
Aspergillus Parasiticus ◽  
Frozen Storage ◽  
Toxin Production ◽  
Holding Time ◽  
Experimental Production ◽  
Grapefruit Peel

Grapefruit juice and grapefruit peel each supported growth of and aflatoxin formation by Aspergillus parasiticus and Aspergillus flavus. Grapefruit peel was a better substrate than grapefruit juice for toxin production; amounts of aflatoxin B1 and G1 were 5–10 times higher in the peel when the same mold strain grew at 28 C in both substrates for up to 62 days. In juice, amounts of aflatoxins B1 and G1 produced by A. flavus markedly decreased after 18 days and then became stabilized, whereas amounts of aflatoxin G1 formed by A. parasiticus increased to 34 days then declined and stabilized. When the molds grew on grapefruit peel, amounts of aflatoxins B1 and G1 produced increased for 38 days (A. flavus) and 26 days (A. flavus and A. parasiticus), and then declined and became stabilized. Amounts of aflatoxin B1 (A. parasiticus) increased rapidly early during incubation and then remained relatively constant through an extended holding time. Concentrations of aflatoxins B2 and G2 formed by both molds in each substrate did rot significantly change during extended incubation. A. parasiticus grew in grapefruit juice for 14 days at 28 C after which the juice was separated into three fractions. The solids fraction contained 72.8%, mold 16.9%, and filtrate 10.3% of the total amount of aflatoxin produced. Similar results were obtained with lemon and orange juice. Frozen storage (−18 C) of grapefruit juice samples containing aflatoxin did not significantly affect the amount of aflatoxin recovered until after 18 weeks.

Effects of Phosphate Solutions on Aflatoxin Production in a Synthetic Medium and in Frankfurters†

1996 ◽  
Vol 59 (6) ◽  
pp. 626-630 ◽  
Author(s):  
S. KOTINEK MARSH ◽  
D. J. MYERS ◽  
H. M. STAHR
Keyword(s):  
Aspergillus Flavus ◽  
Aflatoxin B1 ◽  
Aspergillus Parasiticus ◽  
Synthetic Medium ◽  
Aflatoxin Production ◽  
Mold Growth ◽  
Sodium Polyphosphate ◽  
Tetrasodium Pyrophosphate ◽  
Phosphate Solutions ◽  
Sodium Acid Pyrophosphate

Mold growth, sporulation, and aflatoxin B1 and G1 production were studied in Sabouraud dextrose agar (SDA) and frankfurters inoculated with Aspergillus flavus or Aspergillus parasiticus. Each of four phosphates, sodium polyphosphate glassy (SPG), sodium acid pyrophosphate (SAPP), tetrasodium pyrophosphate (TSPP), and Brifisol 414 (a blend of SPG, SAPP, and TSPP) were incorporated into the SDA (1 or 2%) or used as dipping solutions (5%) for the frankfurters. In SDA at 30°C, significant (P < 0.05) reductions in aflatoxin B1 and G1 production by A. flavus and A. parasiticus occurred when 1% SPG, 1% TSPP, 1% Brifisol 414, and 2% SAPP were present. In frankfurters, A. flavus B1 aflatoxin production was increased with SAPP and TSPP.

scholarly journals Nigella sativa oil: A promising prospective antifungal agent in the manufacture of low-salt soft cheese

2021 ◽  
Vol 10 (4) ◽  
Author(s):  
Eman F. Abdel-Latif ◽  
Khaled A. Abbas ◽  
Hani S. Abdelmontaleb ◽  
Shaimaa M. Hamdy
Keyword(s):  
Candida Albicans ◽  
Antifungal Activity ◽  
Physicochemical Properties ◽  
Aspergillus Parasiticus ◽  
Nigella Sativa ◽  
Nigella Sativa Oil ◽  
Soft Cheese ◽  
Low Salt ◽  
Sensorial Evaluation

The current work studied the in-vivo antifungal activity of Nigella sativa oil (NSO) in ultrafiltered low-salt soft cheese as a proposed replacement for the synthetic preservatives which become unacceptable by consumers. Four different concentrations of NSO were examined during the manufacture of the cheese (0.3, 0.5, 1, and 3 % w/w). The effect of NSO supplementation was examined in 3 parallel lines; a ninepoint hedonic scale was used in the sensorial evaluation of soft cheese free of the fungal inoculum, the physicochemical properties of soft cheese were determined during storage as well as anti-fungal effects of different concentrations of NSO on inoculated cheese with different species of fungi: Candida albicans (104 cfu/ml) and Aspergillus parasiticus (102 cfu/ml) before coagulation. The Nigella sativa oil expressed an antifungal activity by using different levels of NSO which significantly reduced and inhibited the growth of the fungal counts (1.4 log cfu/g for Candida albicans and 2.30 log cfu/g for Aspergillus parasiticus) started from 0.5% concentration of NSO on the 14th day of the storage. In addition, it exhibited different physicochemical properties of soft cheese depending on the level of used NSO. However, the Sensory evaluation of cheese samples revealed the acceptance of soft cheese samples with 0.3% and 0.5% of NSO.

Mycotoxins - Their Biosynthesis in Fungi: Aflatoxins and other Bisfuranoids

1979 ◽  
Vol 42 (10) ◽  
pp. 805-809 ◽  
Author(s):  
J. W. BENNETT ◽  
L. S. LEE
Keyword(s):  
Experimental Data ◽  
Secondary Metabolites ◽  
Aspergillus Flavus ◽  
Aflatoxin B1 ◽  
Aspergillus Parasiticus ◽  
Fungal Metabolites ◽  
Aflatoxin Biosynthesis ◽  
Mechanism Of Formation ◽  
13C Labeling

Aflatoxins are a family of highly toxic and carcinogenic secondary metabolites produced by certain strains of Aspergillus flavus and Aspergillus parasiticus. Biosynthetically, the aflatoxins are produced by a polyketide pathway. Most of the experimental data on aflatoxin biosynthesis are derived from 14C- and 13C-labeling experiments and use of blocked mutants. These data indicate that the general steps in aflatoxin biosynthesis are acetate → anthraquinones → sterigmatocystin → aflatoxin B1. Many details of the pathway remain unresolved; it is hoped that further research, particularly with cell-free systems, will improve our understanding of the mechanism of formation of these important fungal metabolites.

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