Aspergillus growth and aflatoxin production on black pepper

Seenappa, M.; Kempton, A. G.

doi:10.1007/bf00443023

Cited by 23 publications

(7 citation statements)

References 9 publications

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“…Several authors have reported that essential oils of some spices could inhibit both mould growth and mycotoxin formation. Although Seenappa & Kempton (1980) reported that black pepper supported aflatoxin production, Madhyastha & Bhat (1984) showed that growth of, and aflatoxin production by, Aspergillus parasiticus Speare NRRL 2999 in black and white pepper was mostly inhibited by the action of piperine and volatile essential pepper oils. They also indicated that even though black pepper supports fungal growth and aflatoxin production under laboratory conditions, the amount of aflatoxins produced was much less than that found when other agricultural commodities were tested.…”

Section: Resultsmentioning

confidence: 99%

The determination of aflatoxins in spices by immunoaffinity column extraction using HPLC

Bircan

2005

Int J of Food Sci Tech

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Seventy-five samples of different spices marketed in Turkey were purchased from bazaars, herbal shops and supermarkets. Equal amounts of paprika, chilli, black peppers and cumin were purchased and used to test and compare the amount of aflatoxin contamination. Two different analytical methods were examined for their efficacy by adding a known amount of aflatoxin to the blank samples of paprika. Twenty-seven paprika, all the chilli powder and four ground black pepper samples were contaminated with aflatoxin B 1 in the range of 0.5-116.4, 1.6-80.4 and 0.3-1.2 lg kg )1 respectively. Twenty-three (30%) paprika and chilli powder samples were above the regulatory limits used in the European Union. No aflatoxin contamination was detected in the cumin samples at a detection limit of 0.2 lg kg )1 .

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Section: Resultsmentioning

confidence: 99%

The determination of aflatoxins in spices by immunoaffinity column extraction using HPLC

Bircan

2005

Int J of Food Sci Tech

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“…In case low level of aflatoxins is daily ingested, this can cause chronic aflatoxicosis which may stimulate the development of liver cancer, and high level ingestion of aflatoxins can cause acute aflatoxicosis, even death like what happened in Turkey X disease. Among aflatoxins, aflatoxin B1 (AFB1) is known to be the most toxic natural chemical compound produced by A. flavus, and it is reported that the toxicity of AFB1 is 10 times than that of cyanide (Seenappa and Kempton, 1980). Therefore, it is important to attenuate the detriment of A. flavus and its secondary metabolites, especially AFB1, to crops and human beings.…”

Section: Introductionmentioning

confidence: 99%

The Methyltransferase AflSet1 Is Involved in Fungal Morphogenesis, AFB1 Biosynthesis, and Virulence of Aspergillus flavus

et al. 2020

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The filament fungal pathogen, Aspergillus flavus, spreads worldwide and contaminates several important crops. Histone posttranslational modifications are deeply involved in fungal development and virulence, but the biological function of the histone methyltransferase AflSet1 in A. flavus is still unknown. In the study, Aflset1 deletion strain was constructed through homologous recombination, and it was found that AflSet1 up-regulates hyphae growth, and promotes conidiation by sporulation regulation genes: abaA and brlA. It was also found that AflSet1 involves in sclerotia formation and AFB1 biosynthesis via sclerotia related transcriptional factors and orthodox AFB1 synthesis pathway, respectively. Crop models revealed that AflSet1 plays critical roles in colonization and AFB1 production on crop kernels. Lipase activity analysis suggested that AflSet1 affects fungal virulence to crops via digestive enzymes. Stresses tests revealed that AflSet1 is deeply involved in fungal resistance against osmotic, oxidative and cell membrane stress. The preparation of N_SET, SET domain deletion mutants and H988K mutant revealed that both domains play critical roles in fungal development and AFB1 production, and that H988 is very important in executing biological functions on morphogenesis and AFB1 synthesis. Subcellular location analysis revealed that AflSet1 is stably accumulated in nuclei in both spore germination and hyphae growth stages, even under the stress of SDS. Through immunoblot analysis, it was found that AflSet1 methylates H3K4me2 and me3 as well as H3K9me2. This study provides a solid evidence to discover the biological functions of histone methyltransferase in pathogenic fungi.

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“…In the presence of high dosages of the AWG cultures of S. yanglinensis 3-10 (52-86 g/L), both A. flavus and A. parasiticus hardly grew, sporulates and produces aflatoxin (Figures 4B-D). It is well known that sporulation cultures of A. flavus and A. parasiticus are capable of producing aflatoxins (Seenappa and Kempton, 1980) and the conidia from A. flavus and A. parasiticus could be the major source of the primary inoculum (Diener et al, 1987). The VOCs from S. yanglinensis 3-10 exhibited great ability to prevent formation of the primary inoculum by inhibition of sporulation by A. flavus and A. parasiticus.…”

Section: Discussionmentioning

confidence: 99%

High Efficacy of the Volatile Organic Compounds of Streptomyces yanglinensis 3-10 in Suppression of Aspergillus Contamination on Peanut Kernels

Lyu

Yang

et al. 2020

Front. Microbiol.

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Aspergillus flavus and Aspergillus parasiticus are saprophytic fungi which can infect and contaminate preharvest and postharvest food/feed with production of aflatoxins (B 1 , B 2 , and G). They are also an opportunistic pathogen causing aspergillosis diseases of animals and humans. In this study, the volatile organic compounds (VOCs) from Streptomyces yanglinensis 3-10 were found to be able to inhibit mycelial growth, sporulation, conidial germination, and expression of aflatoxin biosynthesis genes in A. flavus and A. parasiticus in vitro. On peanut kernels, the VOCs can also reduce the disease severity and inhibit the aflatoxins production by A. flavus and A. parasiticus under the storage conditions. Scanning electron microscope (SEM) observation showed that high dosage of the VOCs can inhibit conidial germination and colonization by the two species of Aspergillus on peanut kernels. The VOCs also showed suppression of mycelial growth on 18 other plant pathogenic fungi and one Oomycetes organism. By using SPME-GC-MS, 19 major VOCs were detected, like in other Streptomyces, 2-MIB was found as the main volatile component among the detected VOCs. Three standard chemicals, including methyl 2-methylbutyrate (M2M), 2-phenylethanol (2-PE), and β-caryophyllene (β-CA), showed antifungal activity against A. flavus and A. parasiticus. Among them, M2M showed highest inhibitory effect than other two standard compounds against conidial germination of A. flavus and A. parasiticus. To date, this is the first record about the antifungal activity of M2M against A. flavus and A. parasiticus. The VOCs from S. yanglinensis 3-10 did not affect growth of peanut seedlings. In conclusion, our results indicate that S. yanglinensis 3-10 may has a potential to become a promising biofumigant in for control of A. flavus and A. parasiticus.

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Aspergillus growth and aflatoxin production on black pepper

Cited by 23 publications

References 9 publications

The determination of aflatoxins in spices by immunoaffinity column extraction using HPLC

The determination of aflatoxins in spices by immunoaffinity column extraction using HPLC

The Methyltransferase AflSet1 Is Involved in Fungal Morphogenesis, AFB1 Biosynthesis, and Virulence of Aspergillus flavus

High Efficacy of the Volatile Organic Compounds of Streptomyces yanglinensis 3-10 in Suppression of Aspergillus Contamination on Peanut Kernels

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