Immunochemical detection of ochratoxin A in black Aspergillus strains

Téren, József; Varga, János; Hamari, Zsuzsanna; Rinyu, Edit; Kevei, Ferenc

doi:10.1007/bf00436726

Cited by 200 publications

(105 citation statements)

References 25 publications

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“…Four hundred and ninety microlitres of the upper buffer solution was pipetted into a test tube and 10 L of 1N HCl added. The sample was mixed thoroughly and 50 l of this solution was used directly in the ELISA according to (Teren et al, 1996). The colour reaction on microwells was terminated by adding 50 L of 6N sulphuric acid and OD450nm was measured with an automated microplate reader (Labsystems Multiscan PLUS, Finland).…”

Section: Enzyme Linked Immunosorbent Assay (Elisa)mentioning

confidence: 99%

Potential of Aframomum danielli spice powder in reducing ochratoxin A in cocoa powder

Aroyeun¹,

Adegoke²

2011

AJFN

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Eighty-five cocoa powder samples were screened for ochratoxin A (OTA) from different warehouses in the southwestern part of Nigeria. Samples containing greater than 2ng/g of OTA were treated with powder of Aframomum danielli at 0 ppm, 40000ppm, 60,000ppm and 80,00ppm of the powder (w/w). The treated samples were later assessed for OTA using high performance liquid chromatography with fluorescent detector and enzyme linked immunosorbent assay. The effect of the spice powder was evaluated for proximate analysis to determine the nutrient retention value. Sensory evaluation of the cocoa beverage prepared from the treated cocoa powder was carried out using trained taste panelists. This study established the presence of OTA in 71.7% of all samples examined. OTA contamination varied from warehouse to warehouse. In all the warehouses, OTA of 0.15-0.50ng/g was the commonest followed by 0.51-1.6ng/g. Only four out of five samples from Lagos had > 2ng/g OTA.. Treating cocoa powder with A.danielli spice powder resulted in 15% reduction of OTA at 40,000ppm and at 80,000ppm, it further reduced the OTA to 1.86 ng/g. There was a reduction in the formation of OTA at all treatment of cocoa powder in comparison with the control samples without the spice treatment. The effect of the addition of A.danielli spice powder caused more than 100% nutrient retention value on the cocoa powder Increase in the spice powder addition resulted in a significant increase in protein, ash and minerals like potassium, calcium and magnesium when compared to untreated control. Sensory analysis carried out revealed significant differences among A..danielli treated cocoa powder and untreated samples in taste, odour, flavour and overall acceptability. At 80,000ppm of the spice powder treatment, the taste became bitter, colour became duller and general acceptability became lower..In conclusion, A.danielli spice powder can be used as a biopreservative in cocoa powder contaminated with ochratoxin A at maximum concentrations of 60,000ppm above which the sensory quality decreased.

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Section: Enzyme Linked Immunosorbent Assay (Elisa)mentioning

confidence: 99%

Potential of Aframomum danielli spice powder in reducing ochratoxin A in cocoa powder

Aroyeun¹,

Adegoke²

2011

AJFN

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“…P. verrucosum is believed to occur only in cool temperate climates, and is mainly associated with cereals (18,19). A. carbonarius and A. niger were described as sources of OA (1,6,24). A. ochraceus has been isolated from several green coffee samples originating from coffee producing countries (4,23).…”

Section: Introductionmentioning

confidence: 99%

Growth of Aspergillus ochraceus, A. carbonarius and A. niger on culture media at different water activities and temperatures

Palacios-Cabrera¹,

Taniwaki²,

Hashimoto³

et al. 2005

Braz. J. Microbiol.

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The objective of this paper was to determine the influence of three culture media with different water activities, times of incubation and temperatures on the growth of A. ochraceus, A. carbonarius and A. niger. Spores of A. ochraceus, A. carbonarius and A. niger were inoculated onto three culture media: Czapeck Yeast extract Agar (CYA), Dichloran 18% Glycerol Agar (DG18) and Malt Yeast extract 40% Glucose Agar (MY40G). The plates were incubated at five different temperatures (8, 25, 30, 35 and 41ºC). The growth of fungi was evaluated every 24h, measuring the colony diameter (mm). None of the species grew at 8°C in any culture media. For A. carbonarius, 30ºC was the best temperature for growth while for A. niger temperatures above 30ºC were better in all culture media. A. ochraceus presented good growth at 25 and 30ºC in all culture media, while at 35ºC, growth was slower, especially on CYA. At 41ºC, A. ochraceus did not grow in any culture media and A. carbonarius was significantly inhibited. A. niger grew at 41ºC and was shown to be the most xerophilic fungi when compared to A. carbonarius and A. ochraceus.

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“…28 Aflatoxins production was evaluated in all Aspergillus section Flavi isolates. 29 Fusarium-toxins: primarily fumonisin B 1 (FB 1 ) and zearalenone (ZEA), produced by the isolates.…”

Section: Toxigenic Profile Of Fungal Isolatesmentioning

confidence: 99%

Incidence of Mycotoxins (AFB1 and AFM1 ) in Feeds and Dairy Farms from Rio de Janeiro State, Brazil

Keller¹,

Aronovich²,

Keller³

et al. 2016

Vet Med Open J

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Research ABSTRACTBrazil has regions located at the largest dairy production and milk derivate industry concentration, supplying the major consumer markets, represented by São Paulo, Rio de Janeiro and Belo Horizonte Cities. The milk is the most important product of Brazilian agriculture, because it is always presents in daily diet. The aim of this research was evaluating the occurrence of mycotoxins in the feed of dairy cattle and the occurrence of AFM 1 in milk under field conditions in farms from Rio de Janeiro State, Brazil. The results revealed that, total fungal counts was found in 67% of feed samples which exceeded the recommended limit recommended (1×10 4 UFC.g -1 ) and the incidence of AFM 1 in all milk samples was 26.7% at concentrations ranging from 0.010 to 1.500 μg.L -1 . The study revealed toxigenic fungi and their mycotoxins were present in feed intended for bovine feeding in Rio de Janeiro farms. Evaluations of mycotoxin levels are important to provide information so that the assessments of risk for animal feed and livestock environment can be done.

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Immunochemical detection of ochratoxin A in black Aspergillus strains

Cited by 200 publications

References 25 publications

Potential of Aframomum danielli spice powder in reducing ochratoxin A in cocoa powder

Potential of Aframomum danielli spice powder in reducing ochratoxin A in cocoa powder

Growth of Aspergillus ochraceus, A. carbonarius and A. niger on culture media at different water activities and temperatures

Incidence of Mycotoxins (AFB1 and AFM1 ) in Feeds and Dairy Farms from Rio de Janeiro State, Brazil

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