scholarly journals Occurrence of Aflatoxins in Rice Intended for Infant Flour Production in Ouagadougou, Burkina Faso

2021 ◽  
pp. 55-66
Author(s):  
Hamidou Compaoré ◽  
Serge Samandoulougou ◽  
Clarisse S. Compaoré ◽  
Alima Bambara ◽  
Hissein Ratongué ◽  
...  
Keyword(s):  
Aspergillus Flavus ◽  
High Performance ◽  
Fluorescence Emission ◽  
Ultra Violet ◽  
Aflatoxin Production ◽  
Chemistry Laboratory ◽  
Aspergillus Section Flavi ◽  
Aflatoxin B2 ◽  
Flour Production ◽  
Aspergillus Section

A total of four samples of rice intended for infant flour production in Ouagadougou were received at the Physico-chemistry laboratory of Food Technology Department (DTA) for quality control. The latter were also tested for Aspergillus section Flavi presence and analyzed for aflatoxins B1, B2, G1 and G2 content using high performance liquid chromatography (HPLC). Among the twenty (20) strains of mold isolated from these samples, three Aspergillus section Flavi were obtained and cultivated in “Aspergillus flavus and parasiticus Agar (AFPA)” to ascertain if they belong to Aspergillus flavus or Aspergillus parasiticus species. The qualitative ability of aflatoxin production was also performed by fluorescence emission under ultra violet light at 365 nm after four days of incubation at 30 °C on Coconut Agar Medium (CAM). Statistical analysis results showed that 75% of samples were contaminated with total aflatoxins (AFs) with contents ranging from 0.54 ± 0.06 to 2.40 ± 0.07 µg/Kg. Aflatoxin B1 (AFB1) and aflatoxin B2 (AFB2) were detected in two contaminated samples. AFB1 had the highest concentration as compared with other aflatoxins. A significant level of contamination (p< 0.0001) was observed in sample R441 compared to other sample types.

Monitoring and Determination of Fungi and Mycotoxins in Stored Brazil Nuts

2013 ◽  
Vol 76 (8) ◽  
pp. 1414-1420 ◽  
Author(s):  
ARIANNE COSTA BAQUIÃO ◽  
MAITÊ M. M. DE OLIVEIRA ◽  
TATIANA A. REIS ◽  
PATRÍCIA ZORZETE ◽  
DANIELLE D. ATAYDE ◽  
...  
Keyword(s):  
High Performance ◽  
Management Practices ◽  
Cyclopiazonic Acid ◽  
Aflatoxin Production ◽  
Brazil Nut ◽  
Brazil Nuts ◽  
Aspergillus Section Flavi ◽  
Penicillium Spp ◽  
Aspergillus Section

Brazil nut (Bertholletia excelsa) is an important commodity from the Brazilian Amazon, and approximately 37,000 tons (3.36 × 107 kg) of Brazil nuts are harvested each year. However, substantial nut contamination by Aspergillus section Flavi occurs, with subsequent production of mycotoxins. In this context, the objective of the present investigation was to evaluate the presence of fungi and mycotoxins (aflatoxins and cyclopiazonic acid) in 110 stored samples of cultivated Brazil nut (55 samples of nuts and 55 samples of shells) collected monthly for 11 months in Itacoatiara, State of Amazonas, Brazil. The samples were inoculated in duplicate onto Aspergillus flavus and Aspergillus parasiticus agar and potato dextrose agar for the detection of fungi, and the presence of mycotoxins was determined by high-performance liquid chromatography. The most prevalent fungi in nuts and shells were Aspergillus spp., Fusarium spp., and Penicillium spp. A polyphasic approach was used for identification of Aspergillus species. Aflatoxins and cyclopiazonic acid were not detected in any of the samples analyzed. The low water activity of the substrate was a determinant factor for the presence of fungi and the absence of aflatoxin in Brazil nut samples. The high frequency of isolation of aflatoxigenic Aspergillus section Flavi strains, mainly A. flavus, and their persistence during storage increase the chances of aflatoxin production on these substrates and indicates the need for good management practices to prevent mycotoxin contamination in Brazil nuts.

scholarly journals Investigation of the Antifungal and Anti-Aflatoxigenic Potential of Plant-Based Essential Oils against Aspergillus flavus in Peanuts

2020 ◽  
Vol 6 (4) ◽  
pp. 383
Author(s):  
Premila Narayana Achar ◽  
Pham Quyen ◽  
Emmanuel C. Adukwu ◽  
Abhishek Sharma ◽  
Huggins Zephaniah Msimanga ◽  
...  
Keyword(s):  
Essential Oils ◽  
Aspergillus Flavus ◽  
High Performance ◽  
Opportunistic Infections ◽  
Aflatoxin Production ◽  
The United States ◽  
Microscopy Study ◽  
Aspergillus Species ◽  
Gas Chromatography Mass Spectrometry ◽  
Ammonia Vapor

Aspergillus species are known to cause damage to food crops and are associated with opportunistic infections in humans. In the United States, significant losses have been reported in peanut production due to contamination caused by the Aspergillus species. This study evaluated the antifungal effect and anti-aflatoxin activity of selected plant-based essential oils (EOs) against Aspergillus flavus in contaminated peanuts, Tifguard, runner type variety. All fifteen essential oils, tested by the poisoned food technique, inhibited the growth of A. flavus at concentrations ranging between 125 and 4000 ppm. The most effective oils with total clearance of the A. flavus on agar were clove (500 ppm), thyme (1000 ppm), lemongrass, and cinnamon (2000 ppm) EOs. The gas chromatography-mass spectrometry (GC-MS) analysis of clove EO revealed eugenol (83.25%) as a major bioactive constituent. An electron microscopy study revealed that clove EO at 500 ppm caused noticeable morphological and ultrastructural alterations of the somatic and reproductive structures. Using both the ammonia vapor (AV) and coconut milk agar (CMA) methods, we not only detected the presence of an aflatoxigenic form of A. flavus in our contaminated peanuts, but we also observed that aflatoxin production was inhibited by clove EO at concentrations between 500 and 2000 ppm. In addition, we established a correlation between the concentration of clove EO and AFB1 production by reverse-phase high-performance liquid chromatography (HPLC). We demonstrate in our study that clove oil could be a promising natural fungicide for an effective bio-control, non-toxic bio-preservative, and an eco-friendly alternative to synthetic additives against A. flavus in Georgia peanuts.

Control of Aspergillus flavus and aflatoxin production with spices in culture medium and rice

2013 ◽  
Vol 6 (1) ◽  
pp. 43-50 ◽  
Author(s):  
V. Aiko ◽  
A. Mehta
Keyword(s):  
Aspergillus Flavus ◽  
High Performance ◽  
Fungal Growth ◽  
Aflatoxin Production ◽  
Culture Broth ◽  
Minimum Inhibitory Concentrations ◽  
Food Grains ◽  
Star Anise ◽  
Aflatoxin B ◽  
Layer Chromatography

Cinnamon, cardamom, star anise and clove were studied for their effect on growth of Aspergillus flavus and aflatoxin B1 (AFB1) synthesis. The experiments were carried out in yeast extract sucrose culture broth as well as in rice supplemented with spices. AFB1 produced was analysed qualitatively and quantitatively using thin layer chromatography and high performance liquid chromatography, respectively. At a concentration of 10 mg/ml, cardamom and star anise did not exhibit any antifungal or anti-aflatoxigenic activity in culture broth, whereas cinnamon and clove inhibited A. flavus growth completely. The minimum inhibitory concentrations of cinnamon and clove were 4 and 2 mg/ml, respectively. Concentrations of cinnamon and clove below their minimum inhibitory concentrations showed enhanced fungal growth, while AFB1 synthesis was reduced. Clove inhibited the synthesis of AFB1 significantly up to 99% at concentrations ≥1.0 mg/ml. The spices also inhibited AFB1 synthesis in rice at 5 mg/g, although fungal growth was not inhibited. Clove and cinnamon inhibited AFB1 synthesis significantly up to 99 and 92%, respectively, and star anise and cardamom by 41 and 23%, respectively. The results of this study suggest the use of whole spices rather than their essential oils for controlling fungal and mycotoxin contamination in food grains.

scholarly journals Aflatoxin Contamination of Dried Insects and Fish in Zambia

2018 ◽  
Vol 81 (9) ◽  
pp. 1508-1518 ◽  
Author(s):  
PAUL W. KACHAPULULA ◽  
JULIET AKELLO ◽  
RANAJIT BANDYOPADHYAY ◽  
PETER J. COTTY
Keyword(s):  
Dietary Protein ◽  
Aflatoxin Production ◽  
Aflatoxin Contamination ◽  
Food Contaminants ◽  
Edible Insect ◽  
Aspergillus Section Flavi ◽  
Regulatory Limits ◽  
Data Gaps ◽  
Dried Fish ◽  
Aspergillus Section

ABSTRACT Dried insects and fish are important sources of income and dietary protein in Zambia. Some aflatoxin-producing fungi are entomopathogenic and also colonize insects and fish after harvest and processing. Aflatoxins are carcinogenic, immune-suppressing mycotoxins that are frequent food contaminants worldwide. Several species within Aspergillus section Flavi have been implicated as causal agents of aflatoxin contamination of crops in Africa. However, aflatoxin producers associated with dried fish and edible insects in Zambia remain unknown, and aflatoxin concentrations in these foods have been inadequately evaluated. The current study sought to address these data gaps to assess potential human vulnerability through the dried fish and edible insect routes of aflatoxin exposure. Caterpillars (n = 97), termites (n = 4), and dried fish (n = 66) sampled in 2016 and 2017 were assayed for aflatoxin by using lateral flow immunochromatography. Average aflatoxin concentrations exceeded regulatory limits for Zambia (10 μg/kg) in the moth Gynanisa maja (11 μg/kg), the moth Gonimbrasia zambesina (Walker) (12 μg/kg), and the termite Macrotermes falciger (Gerstacker) (24 μg/kg). When samples were subjected to simulated poor storage, aflatoxins increased (P &lt; 0.001) to unsafe levels in caterpillars (mean, 4,800 μg/kg) and fish (Oreochromis) (mean, 23 μg/kg). The L strain morphotype of A. flavus was the most common aflatoxin producer on dried fish (88% of Aspergillus section Flavi), termites (68%), and caterpillars (61%), with the exception of Gynanisa maja, for which A. parasiticus was the most common (44%). Dried fish and insects supported growth (mean, 1.3 × 109 CFU/g) and aflatoxin production (mean, 63,620 μg/kg) by previously characterized toxigenic Aspergillus section Flavi species, although the extent of growth and aflatoxigenicity depended on specific fungus-host combinations. The current study shows the need for proper storage and testing of dried insects and fish before consumption as measures to mitigate human exposure to aflatoxins through consumption in Zambia.

Fungal screening and aflatoxin production by Aspergillus section Flavi isolated from pre-harvest maize ears grown in two Argentine regions

2017 ◽  
Vol 92 ◽  
pp. 41-48 ◽  
Author(s):  
Boris X. Camiletti ◽  
Ada K. Torrico ◽  
M. Fernanda Maurino ◽  
Diego Cristos ◽  
Carina Magnoli ◽  
...  
Keyword(s):  
Aflatoxin Production ◽  
Aspergillus Section Flavi ◽  
Aspergillus Section

scholarly journals Mycotoxigenic Aspergillus flavus from ginger and turmeric consumed in the Niger Delta Region of Nigeria

1970 ◽  
Vol 27 (2) ◽  
pp. 151
Author(s):  
V C Okereke, M I Godwin-Egein
Keyword(s):  
Aspergillus Flavus ◽  
High Performance ◽  
Uv Light ◽  
Aflatoxin Production ◽  
Malt Extract ◽  
Blue Fluorescence ◽  
Toxigenic Fungi ◽  
Orange Yellow ◽  
Southern Nigeria ◽  
Yellow Pigmentation

Ginger and turmeric sold in the open markets and retail outlets in southern Nigeria were sampled between April and August, 2017. This period coincided with the first bimodal peak of the rainy season of the 2017 cropping season. Malt extract agar (MEA) and Dichloran 18% glycerol (DG18) media were used to isolate fungi from samples with or without surface sterilisation. Aspergillus spp isolated were examined for the production of orange-yellow pigmentation and blue fluorescence on the reverse side of the plate on CAM under UV light. Aflatoxin production by Aspergillus flavus on yeast extract sucrose (YES) was verified quantitatively using High Performance Liquid Chromatography (HPLC). Data showed that Fusarium, Penicillium and Aspergillus spp were the dominant fungal flora. Toxigenic isolates of A. flavus; AFg1, AFg3, AFt1, and AFt3 produced both orange-yellow pigmentation and blue fluorescence on CAM. The production of AFB1 and AFB2 on YES medium was confirmed using HPLC. The occurrence of toxigenic fungi indicates that there is a potential risk of mycotoxin contamination in ginger and turmeric consumed in southern Nigeria and problems can arise from contamination with aflatoxins.

scholarly journals Antifungal and Antiaflatoxigenic Activities of 1,8-Cineole and t-Cinnamaldehyde on Aspergillus flavus

2018 ◽  
Vol 8 (9) ◽  
pp. 1655 ◽  
Author(s):  
Hyeong-Mi Kim ◽  
Hyunwoo Kwon ◽  
Kyeongsoon Kim ◽  
Sung-Eun Lee
Keyword(s):  
Propionic Acid ◽  
Aspergillus Flavus ◽  
Growth Medium ◽  
Aflatoxin B1 ◽  
Mode Of Action ◽  
Fungal Growth ◽  
Aflatoxin Production ◽  
Inhibitory Effects ◽  
Aflatoxin B2

Aspergillus flavus and A. parsiticus produce aflatoxins that are highly toxic to mammals and birds. In this study, the inhibitory effects of 1,8-cineole and t-cinnamaldehyde were examined on the growth of Aspergillus flavus ATCC 22546 and aflatoxin production. 1,8-Cineole showed 50% inhibition of fungal growth at a concentration of 250 ppm, while t-cinnamaldehyde almost completely inhibited fungal growth at a concentration of 50 ppm. Furthermore, no fungal growth was observed when the growth medium was treated with 100 ppm t-cinnamaldehyde. 1,8-Cineole also exhibited 50% inhibition on the production of aflatoxin B1 and aflatoxin B2 at a concentration of 100 ppm, while the addition of 100 ppm t-cinnamaldehyde completely inhibited aflatoxin production. These antiaflatoxigenic activities were related to a dramatic downregulation of the expression of aflE and aflL by 1,8-cineole, but the mode of action for t-cinnamaldehyde was unclear. Collectively, our results suggest that both of the compounds are promising alternatives to the currently used disinfectant, propionic acid, for food and feedstuff preservation.

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