Potential of aflatoxin B1 production by Aspergillus flavus strains on commercially important food grains

Abstract

In this study, we investigated the potential of aflatoxin B 1 (AFB1) production by five Aspergillus flavus strains previously isolated from sorghum grains on cereals (barley, maize, rice, wheat and sorghum), oilseeds (peanuts and sesame) and pulses (greengram and horsegram). Five strains of A. flavus were inoculated on all food grains and incubated at 25°C for 7 days; AFB1 was extracted and estimated by enzyme-linked immunosorbent assay. All A. flavus strains produced AFB1 on all food grains ranging from 245.4 to 15 645.2 lg kg )1 . Of the five strains tested, strain Af 003 produced the highest amount of AFB1 on all commodities ranging from 2245.2 to 15 645.2 lg kg )1 . Comparatively, the AFB1 accumulation was high on rice grains ranging from 3125.2 to 15 645.2 lg kg )1 , followed by peanuts ranging from 2206.2 to 12 466.5 lg kg )1 . Less AFB1 accumulation was observed in greengram and sesame seeds ranging from 645.8 to 2245.2 and 245.4 to 2890.6 lg kg )1 , respectively. Our results showed that all food grains tested are susceptible to A. flavus growth and subsequent AFB1 production.

Potential for aflatoxin B1 and B2 production by Aspergillus flavus strains isolated from rice samples

“…Fouzia and Samajpati (2000) reported AFB 1 production by A. flavus on rice grains ranging from 555 to 10 416 lg kg À1 from India. Reddy et al (2011) observed AFB 1 accumulation from A. flavus on rice grains ranging from 3125.2 to 15 645.2 lg kg À1 . All these results show that rice grain has a high risk of contamination by aflatoxins.…”

The effect of storage temperature and water activity on aflatoxin B1 accumulation in hull‐less and hulled spelt grains

“…The optimal conditions for AFB 1 biosynthesis were temperature 30 °C and 0.99 a w in all tested cases (23 535.54 µg kg −1 in HLG, 112.37 µg kg −1 in DHG and 13 654.23 µg kg −1 in H) (Table ). Reddy et al reported that cereal grains (barley, maize, rice, wheat and sorghum) are found to be susceptible to AFB 1 accumulation by A. flavus strains ranging from 1045.4 to 4566.5 µg kg −1 ; 1204.6 to 5578.4 µg kg −1 ; 3125.2 to 15 645.2 µg kg −1 ; 1506.1 to 7402.4 µg kg −1 and 785.6 to 4234.6 µg kg −1 , respectively. Fouzia and Samajpati reported AFB 1 production by A. flavus on rice grains ranging from 555 to 10 416 µg kg −1 , while Mousa et al recorded the content range of AFB 1 content from 12 to 1344 µg kg −1 for the same cereal.…”

Antifungal, aflatoxin inhibition and antioxidant activity of Callistemon lanceolatus (Sm.) Sweet essential oil and its major component 1,8-cineole against fungal isolates from chickpea seeds

“…Tabuc, Stroia, and Neacsu (2010) reported Aspergillus species in 45 of the 56 analyzed samples of corn, wheat, barley and oat. Reddy et al (2011) stated that the genus Aspergillus was the most dominant among the prevalent genera of fungi isolated from some cereals and pulses. Similar results were obtained in a mycological study conducted with cowpea seeds in Africa (Houssou et al, 2009).…”

“…cereals, legumes, spices, vegetables, fruits etc. and also produce mycotoxins that can be mutagenic, teratogenic, carcinogenic causing feed refusal and emesis in humans or animals (Frisvad, Skouboe, & Samson, 2005;Prakash et al, 2010;Prakash et al, 2011;Reddy, Raghavender, Salleh, Reddy, & Reddy, 2011). There are reports that hepatic carcinoma and other serious diseases may be induced by consuming food or using raw materials for food processing contaminated with aflatoxins.…”