Reduction of Aflatoxin B1 in Stored Peanuts (Arachis hypogaea L.) Using Saccharomyces cerevisiae

2011 ◽  
Vol 74 (6) ◽  
pp. 1003-1006 ◽  
Author(s):  
G. PRADO ◽  
J. E. G. CRUZ MADEIRA ◽  
V. A. D. MORAIS ◽  
M. S. OLIVEIRA ◽  
R. A. SOUZA ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Biological Control ◽  
Aflatoxin B1 ◽  
Aspergillus Parasiticus ◽  
Aflatoxin Contamination ◽  
Yeast Saccharomyces Cerevisiae ◽  
Promising Strategy ◽  
Arachis Hypogaea L ◽  
Layer Chromatography ◽  
Carcinogenic Compound

Aflatoxin B1 is a toxigenic and carcinogenic compound produced by Aspergillus flavus and Aspergillus parasiticus. To inhibit aflatoxin contamination of peanuts, seeds of two peanut breeds, IAC Caiapó and IAC Runner 886, were inoculated with A. parasiticus (1.0 × 106 spores per ml) and the yeast Saccharomyces cerevisiae (3.2 ×107 cells per ml) and incubated at 25°C for 7 and 15 days. Two experiments were conducted for each incubation period separately. The treatments were completely randomized, with three replications per treatment. Treatments included the two cultivars and three types of inoculation (pathogen alone, yeast and pathogen, and yeast 3 h before pathogen). Aflatoxin B1 was quantified with a densitometer at 366 nm after thin layer chromatography. Aflatoxin B1 contamination in peanuts was reduced after the addition of S. cerevisiae. The concentration of aflatoxin B1 decreased by 74.4 and 55.9% after 7 and 15 days, respectively. The greatest aflatoxin reduction was observed when S. cerevisiae was inoculated 3 h before the pathogen in IAC Caiapó seeds and incubated for 7 days at 25°C. The use of S. cerevisiae is a promising strategy for biological control of aflatoxin contamination in peanuts.

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. 

scholarly journals Evaluation of the Fermentation Dynamics of Commercial Baker’s Yeast in Presence of Pistachio Powder to Produce Lysine-Enriched Breads

Fermentation ◽  
2019 ◽  
Vol 6 (1) ◽  
pp. 2 ◽  
Author(s):  
Antonio Alfonzo ◽  
Raimondo Gaglio ◽  
Marcella Barbera ◽  
Nicola Francesca ◽  
Giancarlo Moschetti ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Cell Density ◽  
Titratable Acidity ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Yeast Saccharomyces Cerevisiae ◽  
Promising Strategy ◽  
Total Titratable Acidity ◽  
Bread Production ◽  
Kinetics Of

The present work was carried out to evaluate the microbiological, physicochemical, and sensory characteristics of fortified pistachio breads. Pistachio powder (5% w/w) was added to flour or semolina and fermented by a commercial baker’s yeast (Saccharomyces cerevisiae). Pistachio powder did not influence the biological leavening of the doughs. The kinetics of pH and total titratable acidity (TTA) during dough fermentation showed that the leavening process occurred similarly for all trials. The concentration of yeasts increased during fermentation and reached levels of 108 CFU/g after 2 h. Pistachio powder decreased the height and softness of the final breads and increased cell density of the central slices. The amount of lysine after baking increased in pistachio breads and this effect was stronger for semolina rather than flour trials. Sensory evaluation indicated that fortified breads processed from semolina were those more appreciated by the judges. This work clearly indicated that the addition of pistachio powder in bread production represents a promising strategy to increase the availability of lysine in cereal-based fermented products.

scholarly journals Aflatoxin Contamination in Agricultural Commodities

2013 ◽  
Vol 1 (04) ◽  
pp. 148-151 ◽  
Author(s):  
P. N. Rajarajan ◽  
K. M. Rajasekaran ◽  
N. K. Asha Devi
Keyword(s):  
Aspergillus Flavus ◽  
Aflatoxin B1 ◽  
Animal Health ◽  
Aflatoxin Contamination ◽  
Aflatoxin M1 ◽  
Organic Substrates ◽  
Naturally Occurring ◽  
Food And Feed ◽  
Hydroxylated Metabolite ◽  
Carcinogenic Compound

Aflatoxin is a naturally occurring Mycotoxin produced by Aspergillus flavus and Aspergillus parasiticus. Aspergillus flavus is common and widespread in nature and is most often found when certain grains are grown under stressful conditions such as draught. The mold occurs in soil, decaying vegetation, hay and grains undergoing microbiological deterioration and invades all types of organic substrates whenever and wherever the conditions are favourable for its growth. Favourable conditions include high moisture content and high temperature.The aflatoxin group is comprised of aflatoxin B1,B2,G1 and G2. In addition , aflatoxin M1 (AFM1), a hydroxylated metabolite of AFB1, is excreted in the milk of dairy cows consuming an AFB1-contaminated ration. Aflatoxin B1 a prototype of the aflatoxins, is widely recognized as the most potent hepato carcinogenic compound and along with other certain members of the group, possess additional toxic properties including mutagenicity, tetrogenicity, acute cellular toxicity and it suppresses the immune system. Aflatoxin contamination of food and feed has gained global significance as a result of its deleterious effects on human as well as animal health. The marketability of food products is adversely affected by aflatoxin contamination.

scholarly journals Comparison of Three Methods for Determining Aflatoxins in Melon Seeds

1996 ◽  
Vol 79 (6) ◽  
pp. 1330-1335 ◽  
Author(s):  
Vincent P Diprossimo ◽  
Emil G Malek
Keyword(s):  
Aflatoxin B1 ◽  
Aflatoxin Contamination ◽  
The Other ◽  
Contamination Level ◽  
Total Aflatoxin ◽  
The Third ◽  
Acetone Water ◽  
Melon Seeds ◽  
Layer Chromatography ◽  
Better Than

Abstract The suitability of 3 methods for determining aflatoxins in melon seeds was examined. The first 2 are the Contaminants Branch (CB) method and the Best Foods (BF) method, both official methods for determining aflatoxins in peanuts and peanut products. The third method, the modified CB method–Rapid Modification of the Cottonseed (CB-RCSMod) method, devised in this work, was derived by combining steps from the CB method and the Rapid Modification of the Cottonseed method. The CB method was superior to the other 2 methods for quantitation of aflatoxins. It gave better recoveries and cleaner extracts that exhibit less fluorescent interference for thin-layer chromatography (TLC) than the BF method. Also, its solvent efficiency was better than that of the CB-RCS-Mod method. With the CB method, recoveries from spiked samples were 85.0% for aflatoxin B1 and 90.0% for anatoxin B2. Recoveries of G1 aflatoxins were more variable, averaging 90.0% for aflatoxin d and 72.5% for aflatoxin G2. Total aflatoxin recovery was 86.5% for the CB method. At a low aflatoxin contamination level (8 μg B1/kg sample), aflatoxin B1 was detectable by the CB method but not by the BF method. Detection of aflatoxins in BF method sample extracts by TLC was not improved by the use of chloroform–acetone–water (88 + 12 + 1), benzene–ethanol–water, or ether–methanol–water (96 + 3 +1) in place of the standard chloroform–acetone (88 + 12) developer. Use of ether–methanol–water (96 + 3 + 1) for detecting aflatoxins by TLC in the CB method extracts increased interference compared with the standard chloroform–acetone (88 + 12) developer.

scholarly journals Methods for Detection of Aflatoxins in Agricultural Food Crops

2014 ◽  
Vol 2014 ◽  
pp. 1-15 ◽  
Author(s):  
Alex P. Wacoo ◽  
Deborah Wendiro ◽  
Peter C. Vuzi ◽  
Joseph F. Hawumba
Keyword(s):  
High Performance ◽  
Aspergillus Parasiticus ◽  
Health Hazard ◽  
Fungal Species ◽  
Electrochemical Immunosensor ◽  
Aflatoxin Contamination ◽  
Primary Health ◽  
Layer Chromatography ◽  
Agricultural Food

Aflatoxins are toxic carcinogenic secondary metabolites produced predominantly by two fungal species: Aspergillus flavus and Aspergillus parasiticus. These fungal species are contaminants of foodstuff as well as feeds and are responsible for aflatoxin contamination of these agro products. The toxicity and potency of aflatoxins make them the primary health hazard as well as responsible for losses associated with contaminations of processed foods and feeds. Determination of aflatoxins concentration in food stuff and feeds is thus very important. However, due to their low concentration in foods and feedstuff, analytical methods for detection and quantification of aflatoxins have to be specific, sensitive, and simple to carry out. Several methods including thin-layer chromatography (TLC), high-performance liquid chromatography (HPLC), mass spectroscopy, enzyme-linked immune-sorbent assay (ELISA), and electrochemical immunosensor, among others, have been described for detecting and quantifying aflatoxins in foods. Each of these methods has advantages and limitations in aflatoxins analysis. This review critically examines each of the methods used for detection of aflatoxins in foodstuff, highlighting the advantages and limitations of each method. Finally, a way forward for overcoming such obstacles is suggested.

scholarly journals Seasonal milk contamination by aflatoxin m1, organophosphates and carbamates in Paraná – Brazil

2016 ◽  
Vol 37 (4) ◽  
pp. 2145
Author(s):  
Carlos Eduardo Crispim de Oliveira Ramos ◽  
Julio Cesar Damasceno ◽  
Ricardo Kazama ◽  
Thállitha Samih Wischral Jayme Vieira ◽  
Maximiliane Alavarse Zambom ◽  
...  
Keyword(s):  
Aflatoxin B1 ◽  
Production Systems ◽  
Colorimetric Method ◽  
Aflatoxin Contamination ◽  
Food Sources ◽  
Aflatoxin M1 ◽  
Milk Contamination ◽  
Chemical Residues ◽  
Contaminated Food ◽  
Layer Chromatography

Aiming to evaluate the milk contamination in the dairy production systems (DPS) for mycotoxins and chemical residues of organophosphates and carbamates it was made a study encompassing 96 DPS in three regions of Parana state. There were collected samples of milk, water and food and they were evaluated for chemical residues in all samples and aflatoxin only for food and milk. Mycotoxins in food (aflatoxin B1, B2, G1, G2, zearalenone and ochratoxin) were detected by the method of thin layer chromatography – TLC and for the determination of aflatoxin M1 was used an immunoassay kit competitive ELISA Ridascreen®. The residues of organophosphates and carbamates were performed by colorimetric method qualitatively. There were evaluated the differences between regions, periods and the sources of mycotoxin contamination. Carbamates and organophosphates were screened for their presence in milk and the sources of food and water. Then it was estimated the contributions of each mycotoxin for milk contamination, as well as their respective contaminated food. Differences were found between periods (p < 0,05) for milk contamination with aflatoxin M1 – AFM1. For carbamates and organophosphates were found different contamination sources (p < 0,01). For the carbamates the source were pesticides used to parasitic herd control and for the organophosphates pesticides used in agriculture. For food sources contamination resulting in the AFM1 contamination it was detected that aflatoxin B1 – AFB1 was the main source. The aflatoxin G1 – AFG1 showed a strong correlation (p < 0,01) with AFB1 levels suggesting causal relationship is a function of fungal strains producing both at the same time. It was also found the prevalence of aflatoxin contamination in 70% of contaminated samples and its predominant presence in relation to other mycotoxins in all kinds of foods analyzed. By identifying the checkpoints of contamination can be proposed the inclusion of practical management methods to avoid this.

scholarly journals Use of Probiotics to Control Aflatoxin Production in Peanut Grains

2015 ◽  
Vol 2015 ◽  
pp. 1-8 ◽  
Author(s):  
Juliana Fonseca Moreira da Silva ◽  
Joenes Mucci Peluzio ◽  
Guilherme Prado ◽  
Jovita Eugênia Gazzinelli Cruz Madeira ◽  
Marize Oliveira Silva ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Biological Control ◽  
Alternative Treatment ◽  
Aspergillus Parasiticus ◽  
Aflatoxin Production ◽  
Spore Production ◽  
Lactobacillus Delbrueckii ◽  
Live Cells ◽  
Spore Morphology ◽  
Biological Control Agents

Probiotic microorganisms (Saccharomyces cerevisiaevar.boulardii,S. cerevisiaeUFMG 905, andLactobacillus delbrueckiiUFV H2b20) were evaluated as biological control agents to reduce aflatoxin and spore production byAspergillus parasiticusIMI 242695 in peanut. Suspensions containing the probiotics alone or in combinations were tested by sprinkling on the grains followed by incubation for seven days at 25°C. All probiotic microorganisms, in live and inactivated forms, significantly reducedA. parasiticussporulation, but the best results were obtained with live cells. The presence of probiotics also altered the color ofA. parasiticuscolonies but not the spore morphology. Reduction in aflatoxin production of 72.8 and 65.8% was observed forS. boulardiiandS. cerevisiae, respectively, when inoculated alone. When inoculated in pairs, all probiotic combinations reduced significantly aflatoxin production, and the best reduction was obtained withS. boulardiiplusL. delbrueckii(96.1%) followed byS. boulardiiplusS. cerevisiaeandL. delbrueckiiplusS. cerevisiae(71.1 and 66.7%, resp.). All probiotics remained viable in high numbers on the grains even after 300 days. The results of the present study suggest a different use of probiotics as an alternative treatment to prevent aflatoxin production in peanut grains.

Laser Fluorometric Determination of Aflatoxin B1 in Corn

1979 ◽  
Vol 62 (3) ◽  
pp. 564-569
Author(s):  
Gerald J Diebold ◽  
Noga Karny ◽  
Richard N Zare ◽  
Larry M Seitz
Keyword(s):  
Aflatoxin B1 ◽  
High Sensitivity ◽  
Aflatoxin Contamination ◽  
Fluorometric Determination ◽  
Reverse Phase Hplc ◽  
Tlc Plates ◽  
Ion Laser ◽  
Lock In ◽  
Layer Chromatography

Abstract A 2-step chromatographic separation, using both thin layer chromatography (TLC) and high pressure liquid chromatography (HPLC), in conjunction with the high sensitivity of laser fluorometry permits extension of the detection limits of aflatoxin contamination in corn to 0.1 ppb (μg/kg) with a 26% root mean square variation. Aflatoxin B1 is extracted from corn with water-methanol and cleaned up by TLC. The recovery of aflatoxin from the TLC plates was linear from 10 to 1000 pg. Aflatoxin B1 is converted to the more highly fluorescent B2A derivative by treatment with 1N HC1. Experiments with aflatoxin B1 standards establish a constant conversion to B2A over approximately 3 orders of magnitude in B1 concentration. An extract of the B2A aflatoxin derivative is injected onto a reverse phase HPLC column. A flowing droplet of eluant is irradiated by an amplitude-modulated 325 nm He-Cd ion laser beam, and fluorescence from the droplet is detected by a lock-in amplifier in phase with the laser modulation. Several chromatograms are presented that demonstrate the capability of this procedure for removing interfering components in the corn extract.

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