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.

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 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

EXPERIMENTAL PRODUCTION OF AFLATOXIN ON BRICK CHEESE1

1972 ◽  
Vol 35 (10) ◽  
pp. 585-587 ◽  
Author(s):  
C. N. Shih ◽  
E. H. Marth
Keyword(s):  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Aspergillus Flavus ◽  
Aspergillus Parasiticus ◽  
Solvent System ◽  
Experimental Production ◽  
Mold Growth ◽  
Layer Chromatography ◽  
Plastic Containers ◽  
Chloroform Methanol

Brick cheese was placed in plastic containers and all surfaces except the top were sealed with wax. The top was inoculated with Aspergillus flavus or Aspergillus parasiticus and cheese was incubated in a humid chamber at 7.2, 12.8, and 23.9 C for up to 14 weeks after mold growth was evident. After incubation each cheese was cut horizontally into four layers, each approximately 1 cm thick. Each layer of cheese was extracted with a monophasic-biphasic solvent system (chloroform, methanol, and water). The extract was purified, concentrated, and aflatoxins were measured by thin-layer chromatography and fluorometry. No aflatoxins were produced by either mold at 7.2 C. At 12.8 C, A. parastticus developed aflatoxins B1 and G1 after 1 week of incubation. Aflatoxin produced by this mold persisted through 4 weeks of storage and then was not detectable. Aspergillus flavus did not form aflatoxin at 12.8 C. Both molds produced aflatoxin on cheese at 23.9 C; A. parasiticus did so after 1 week and A. flavus after 14 weeks. In some instances, aflatoxin was found in cheese 4 cm from the surface. It is reasonable to assume that cheese will not become contaminated with aflatoxin if the food is held at or below 7 C.

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.

Effect of Laminarin on Aspergillus Flavus Growth and Aflatoxin Production

2011 ◽  
Vol 343-344 ◽  
pp. 1168-1171 ◽  
Author(s):  
Liang Bin Hu ◽  
Hong Bo Li ◽  
Jun Liang Sun ◽  
Jie Zeng
Keyword(s):  
Liquid Medium ◽  
Aspergillus Flavus ◽  
Aflatoxin B1 ◽  
Biological Activities ◽  
Aflatoxin Production ◽  
Toxin Production ◽  
Aflatoxin Contamination ◽  
Laminaria Digitata ◽  
Inhibitory Effects ◽  
Mycelium Growth

Control of aflatoxin contamination has been a worldwide problem. Laminarin from Laminaria digitata is one kind of polysaccharides with multiple biological activities. In this paper, the inhibitory effects of Laminarin on the growth and toxin production of A. flavus was studied. The results indicated that 150 and 200 µg/mL of Laminarin ccould significantly inhibit the aflatoxin production in Sabouraud liquid medium (Sab), without affecting mycelium growth. In addition, the results also showed that certain concentration Laminaria could decrease the infection of peanut seeds by A. flavus as well as the contamination by aflatoxin B1.

Differences Between Aspergillus flavus Strains in Growth and Aflatoxin B1 Production in Relation to Water Activity and Temperature

1977 ◽  
Vol 40 (11) ◽  
pp. 778-781 ◽  
Author(s):  
M. D. NORTHOLT ◽  
H. P. van EGMOND ◽  
W. E. PAULSCH
Keyword(s):  
High Temperature ◽  
Low Temperature ◽  
Water Activity ◽  
Aspergillus Flavus ◽  
Aflatoxin B1 ◽  
Toxin Production ◽  
Fast Growth ◽  
Temperature Optimum ◽  
Agar Media ◽  
Stimulation Of

The optimum and limiting conditions of water activity (aw) and temperature for growth of and aflatoxin B1 production by various Aspergillus flavus strains were determined. Agar media were used in which the aw was adjusted by addition of sucrose or glycerine. Optimum temperatures for aflatoxin B1 production at high aw varied with the strain tested being 13–16, 16–24, or 31 C. Strains with a low temperature optimum for aflatoxin B1 production showed fast growth at 37 C without aflatoxin B1 production. A reduced aw (0.95 and less) together with a moderate or low temperature inhibited toxin production more than growth. However, at a high temperature one strain showed stimulation of aflatoxin B1 production on the glycerine medium at reduced aw No differences were noted between aflatoxinpositive and aflatoxin-negative strains with respect to growth under various conditions.

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. 

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