Effect of Ozone Gas on Degradation of Aflatoxin B1 and Aspergillus Flavus Fungal

Ta, El-Desouky; Ama, Sharoba; El-Desouky, A. I.; Ha, El-Mansy; Naguib, Khayria

doi:10.4172/2161-0525.1000128

Cited by 17 publications

(9 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…It seems that the most influential factor in AF reduction is only ozone concentration and temperature does not have a notable effect on AF reduction. In results similar to ours, Akbas and Ozdemir (2006); Öztekin et al (2006); Inan et al (2007); De Alencar et al (2012); El-Desouky (2012) reported that reduction of AFB1 levels in food crops (wheat, peanut, red pepper, dried figs and pistachio, respectively) was positively correlated with increases in the applied concentration of gaseous ozone (Akbas and Ozdemir 2006;Öztekin et al 2006;Inan et al 2007;De Alencar et al 2012;El-Desouky 2012). Also, gaseous ozone and mild-heat treatment was used for reduction of AFs in peanut kernels and flour (Proctor et al 2004).…”

Section: Discussionsupporting

confidence: 79%

Antifungal Effects of Ozonated Water on Aspergillus parasiticus: A New Approach to Prevent Wheat Contamination

kouchesfahani

Alimohammadi

Khaniki

et al. 2015

Journal of Food Safety

View full text Add to dashboard Cite

In Iran, wheat is one of the most important sources of diet. Unfortunately, it is vulnerable to contamination with fungi consisting of aflatoxigenic moulds. Since 1997, ozone has been recognized as an effective oxidant and disinfection agent. This study demonstrates the benefits derived from ozone in the inhibition of Aspergillus parasiticus growth and aflatoxin production in wheat. Wheat samples inoculated with A. parasiticus spore suspensions (10,10 2 and 10 4 spores/g of wheat) were treated with ozonated water at various concentrations of 0, 1, 2, 2.5 mg ozone/L at different temperatures. Fungal mycelium was weighed to evaluate the effect of ozone on A. parasiticus growth. Moreover, the rate of aflatoxin production was determined using high-performance liquid chromatography. Our results indicated that ozonated water can inhibit A. parasiticus growth as well as the accumulation of aflatoxins effectively. The best result was obtained when samples were treated with 2.5 mg/L of ozonated water and at fungal spore concentrations of 10 and 10 2 for inhibition of fungal growth and aflatoxin production, respectively (P < 0.001). In conclusion, the usage of ozonated water during wheat tempering is a promising strategy for inhibition of A. parasiticus growth and for reducing aflatoxin production.

show abstract

Section: Discussionsupporting

confidence: 79%

Antifungal Effects of Ozonated Water on Aspergillus parasiticus: A New Approach to Prevent Wheat Contamination

kouchesfahani

Alimohammadi

Khaniki

et al. 2015

Journal of Food Safety

View full text Add to dashboard Cite

show abstract

“…In other studies, higher reductions of aflatoxins by O 3 on corn kernels have been demonstrated [27,28]. This can be explained by two factors: first, because the surface area of corn grits is higher than for kernels, a higher O 3 concentration is required; and second, because the moisture content of the grits used in the present study was very low (9.5 ± 0.4%) [28,29].…”

Section: Discussionmentioning

confidence: 51%

“…The higher the moisture content, the greater the potential of mycotoxin degradation, due to the formation of ˙OH radicals from a strong oxidation capacity, as demonstrated by [29]. This information is also validated for mycobiota, since ozonized maize with a high moisture content presented as the most effective in controlling Aspergillus spp.…”

Section: Discussionmentioning

confidence: 69%

Gaseous Ozonation to Reduce Aflatoxins Levels and Microbial Contamination in Corn Grits

et al. 2019

View full text Add to dashboard Cite

Corn is one of the most cultivated cereals in Brazil. However, its grains are constantly exposed to contamination by mycotoxins. Corn grits are used by the food industry to produce a large variety of corn products such as canjiquinha, a cultural food easily purchased by the Brazilian consumer at low prices. Some studies have demonstrated high contamination of this product by aflatoxins (AFs), representing a potential risk of exposure due to such a contamination. In this study, the efficacy of gaseous ozonation was evaluated on the levels of aflatoxins and on the microbial contamination of corn grits. The application of gaseous ozone was tested in different combinations of exposure time, ozone concentration, and canjiquinha mass. After the ozonation treatment, samples were collected for aflatoxin and microbiological analyses. Aflatoxins were evaluated using a high-performance liquid chromatography with fluorescence detection (HPLC-FD) system using pre-column derivatization, and the microbiological analyses were carried out for toxin-producer fungi and mesophilic bacteria. After ozone detoxification, results showed reductions up to 57% in aflatoxin levels. Total fungal count was reduced around 3.0 cycles log CFU g−1 and total mesophilic counts were reduced to non-detectable levels. These results demonstrated that ozonation is an effective alternative for reducing aflatoxin and microbial contamination in products like canjiquinha, thereby improving food safety.

show abstract

“…All the inoculations were performed by the sprinkling of grains with microbial suspensions, followed by incubation for seven days at 28 ºC [21]. On the other hand, the quantity of AFs in wheat grains samples was measured by using the Immun affinity column (Aflatest ® -P affinity column) for extraction as well as HPLC for the determination of AFs concentrations [22].…”

Section: Preparation Of Treated Wheat Grains Samplesmentioning

confidence: 99%

Anti-Toxigenic Effect of Lactic Acid Bacteria Against Aspergillus spp Isolated from Wheat Grains

Fouad¹,

El-Desouky²

2020

TOMICROJ

View full text Add to dashboard Cite

Introduction: Many fungi infect the wheat grains. Under field and or storage conditions from temperature and humidity, some fungi can produce aflatoxins (AFs), which may cause acute or chronic diseases. Therefore, there is a necessary and urgent need to find an effective and safe way to reduce or remove AFs. Objective: The objective of this study was the evaluation of Lactobacillus rhamnosus, Lactobacillus gasseri, and Lactobacillus plantarum for their ability to reduce and or remove AFs produced by Aspergillus flavus and Aspergillus parasiticus, which were isolated from wheat grains, as well as control of AFs produced on affected wheat grain by A.parasiticus spores only. Methods: LAB, isolated from some local dairy products, were cultured in MRS for the evaluation of their ability to remove AFs, produced by A. flavus and A. parasiticus on (YES) media, in addition to the treatment of wheat grains by LAB cells to prevent AFs produced by A. parasiticus. Results: The L. rhamnosus strain gave the highest reduction rates of AFs produced by A. parasiticus that were 62.6, 44.4, 43.3, and 52.2% for AFG1, AFB1, AFG2, and AFB2, respectively. While in the case of A. flavus, the reduction was 50.4, 42.7, 40.6, and 36.8% in the same order of toxins. When applied, these strains with wheat grains were affected by A. parasiticus, the inhibition rates of AFs were ranged between 61.4 and 75.8% with L. rhamnosus strain and 43.7 to 52.1% with L. gasseri, while L. plantarum strain ranged from 55.5 to 66.9%. Conclusion: According to this study, L. rhamnosus is considered one of the best strains in this field. Therefore, the present study suggests applied use of LAB as a treatment to prevent AFs production in wheat grains.

show abstract

Effect of Ozone Gas on Degradation of Aflatoxin B1 and Aspergillus Flavus Fungal

Cited by 17 publications

References 29 publications

Antifungal Effects of Ozonated Water on Aspergillus parasiticus: A New Approach to Prevent Wheat Contamination

Antifungal Effects of Ozonated Water on Aspergillus parasiticus: A New Approach to Prevent Wheat Contamination

Gaseous Ozonation to Reduce Aflatoxins Levels and Microbial Contamination in Corn Grits

Anti-Toxigenic Effect of Lactic Acid Bacteria Against Aspergillus spp Isolated from Wheat Grains

Contact Info

Product

Resources

About