Detection of aflatoxins by HPLC and the expression of biosynthetic nor-1 gene of aflatoxin and ocrA gene of ochratoxin

Abstract

Due to the high toxicity of aflatoxins and its effects on public health and animal wealth, food and feed. The determination of mycotoxins in commodities is the only way of control. The identification of aflatoxigenic Aspergillus isolates through detection of nor-1 gene was tried. Ochratoxin has been widely detected in cereal-derived products. Its production by A. ochraceous and its biosynthetic gene ocrA was evaluated. For this purpose, 500 different cereal samples were collected from different markets in Sharkia Province. Five strains of Aspergillus spp. have been screened for their ability to produce aflatoxins after cultivation in Czapek,s Dox media. Aflatoxin B1was detected in average amount 4.9-200 ng/µl through using HPLC technique. A Real time PCR (RT-PCR) technique was applied to determine the gene expression of structural nor-1, which catalyzed the first step in aflatoxins biosynthetic pathway.

Molecular Detection of Aflatoxin Producing Aspergillus species Isolates in some Chicken Meat Cuts in Gharbiya Governorate, Egypt

“…Many other previous studies recorded the detection of these genes in their Aspergillus isolates of food origin with various PCR techniques [26][27][28][29], who conducted several studies investigating the aflatoxigenicity of Aspergillus sp. could detect different genes in their Aspergillus isolates.…”

Determination of aflatoxins by HPLC and the identification of biosynthetic nor-1 gene of aflatoxins in poultry products by PCR assay

“…Mycotoxins are secondary metabolites produced by fungi such as A.flavus, A.parasiticus, A.ochraceous, F.tritinctum, F.poae and penicilliumspp. ;aflatoxins, ochratoxins, patulin and T-2 are the most mycotoxins typescausing problems and associated with calamity outbreaks through the field (Hassan et al, 2015). Aflatoxins attracted special attention by their ability to contaminate hundred kinds of poultry and poultry products such as chicken liver, nuggets, wings and thigh.…”

“…The most established assay for estimation of aflatoxins amounts in food and feed, is the HPLC technique depending on chemical and physical properties of mycotoxins provides anaccurate, precise and specific method to determine the aflatoxins concentrations in polluted food and feed. Many researches explain biological, analytical and genetic methods (Hassan et al, 2015). Ochratoxin has four types (A, B, C and D) have been widely detected in food products.…”