scholarly journals Activity and Anti-Aflatoxigenic Effect of Indigenously Characterized Probiotic Lactobacilli against Aspergillus flavus—A Common Poultry Feed Contaminant

Animals ◽  
2019 ◽  
Vol 9 (4) ◽  
pp. 166 ◽  
Author(s):  
Nimra Azeem ◽  
Muhammad Nawaz ◽  
Aftab Ahmad Anjum ◽  
Shagufta Saeed ◽  
Saba Sana ◽  
...  
Keyword(s):  
Aspergillus Flavus ◽  
High Performance ◽  
Animal Feed ◽  
Aflatoxin Production ◽  
Aflatoxin Contamination ◽  
Poultry Feed ◽  
Poultry Production ◽  
Ameliorative Effect ◽  
Probiotic Lactobacilli

Aflatoxin contamination in human food and animal feed is a threat to public safety. Aflatoxin B1 (AFB1) can be especially damaging to poultry production and consequently economic development of Pakistan. The present study assessed the in vitro binding of AFB1 by indigenously characterized probiotic lactobacilli. Six isolates (Lactobacillus gallinarum PDP 10, Lactobacillus reuetri FYP 38, Lactobacillus fermentum PDP 24, Lactobacillus gallinarum PL 53, Lactobacillus paracasei PL 120, and Lactobacillus gallinarum PL 149) were tested for activity against toxigenic Aspergillus flavus W-7.1 (AFB1 producer) by well diffusion assay. Only three isolates (PL 53, PL 120, and PL 149) had activity against A. flavus W-7.1. The ameliorative effect of these probiotic isolates on AFB1 production was determined by co-culturing fungus with lactobacilli for 12 days, followed by aflatoxin quantification by high-performance liquid chromatography. In vitro AFB1 binding capacities of lactobacilli were determined by their incubation with a standard amount of AFB1 in phosphate buffer saline at 37 °C for 2 h. AFB1 binding capacities of isolates ranged from 28–65%. Four isolates (PDP 10, PDP 24, PL 120, and PL 149) also ceased aflatoxin production completely, whereas PL 53 showed 55% reduction in AFB1 production as compared to control. The present study demonstrated Lactobacillus gallinarum PL 149 to be an effective candidate AFB1 binding agent against Aspergillus flavus. These findings further support the binding ability of lactic acid bacteria for dietary contaminants.

scholarly journals Assessment of the Effect of Satureja montana and Origanum virens Essential Oils on Aspergillus flavus Growth and Aflatoxin Production at Different Water Activities

Toxins ◽  
2020 ◽  
Vol 12 (3) ◽  
pp. 142 ◽  
Author(s):  
Marta García-Díaz ◽  
Jessica Gil-Serna ◽  
Belén Patiño ◽  
Esther García-Cela ◽  
Naresh Magan ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Aspergillus Flavus ◽  
Aflatoxin Production ◽  
Aflatoxin Contamination ◽  
Activity Levels ◽  
Control Methods ◽  
Mycotoxin Biosynthesis ◽  
Satureja Montana

Aflatoxin contamination of foodstuffs poses a serious risk to food security, and it is essential to search for new control methods to prevent these toxins entering the food chain. Several essential oils are able to reduce the growth and mycotoxin biosynthesis of toxigenic species, although their efficiency is strongly influenced by the environmental conditions. In this work, the effectiveness of Satureja montana and Origanum virens essential oils to control Aspergillus flavus growth was evaluated under three water activity levels (0.94, 0.96 and 0.98 aw) using a Bioscreen C, a rapid in vitro spectrophotometric technique. The aflatoxin concentrations at all conditions tested were determined by HPLC-FLD. Aspergillus flavus growth was delayed by both essential oil treatments. However, only S. montana essential oil was able to significantly affect aflatoxin production, although the inhibition percentages widely differed among water activities. The most significant reduction was observed at 0.96 aw, which is coincident with the conditions in which A. flavus reached the highest levels of aflatoxin production. On the contrary, the treatment with S. montana essential oil was not effective in significantly reducing aflatoxin production at 0.94 aw. Therefore, it is important to study the interaction of the new control compounds with environmental factors before their application in food matrices, and in vitro ecophysiological studies are a good option since they provide accurate and rapid results.

scholarly journals Aspergillus flavus NRRL 3251 Growth, Oxidative Status, and Aflatoxins Production Ability In Vitro under Different Illumination Regimes

Toxins ◽  
2018 ◽  
Vol 10 (12) ◽  
pp. 528 ◽  
Author(s):  
Tihomir Kovač ◽  
Bojan Šarkanj ◽  
Biljana Crevar ◽  
Marija Kovač ◽  
Ante Lončarić ◽  
...  
Keyword(s):  
Aspergillus Flavus ◽  
Growth Period ◽  
Aflatoxin Production ◽  
Aflatoxin Contamination ◽  
Oxidative Status ◽  
Light Illumination ◽  
Proper Understanding ◽  
Experimental Strains ◽  
Oxidative Species

Aspergillus flavus is the most important mycotoxin-producing fungus involved in the global episodes of aflatoxin B1 contamination of crops at both the pre-harvest and post-harvest stages. However, in order to effectively control aflatoxin contamination in crops using antiaflatoxigenic and/or antifungal compounds, some of which are photosensitive, a proper understanding of the photo-sensitive physiology of potential experimental strains need to be documented. The purpose of the study is therefore to evaluate the effect of visible (VIS) light illumination on growth and conidiation, aflatoxin production ability and modulation of A. flavus oxidative status during in vitro experiment. Aflatoxigenic A. flavus strain was inoculated in aflatoxin-inducing YES media and incubated under three different VIS illumination regimes during a 168 h growth period at 29 °C. VIS illumination reduced A. flavus mycelia biomass yield, both during growth on plates and in liquid media, promoted conidiation and increased the aflatoxin production. Furthermore, aflatoxin production increased with increased reactive oxidative species (ROS) levels at 96 h of growth, confirming illumination-driven oxidative stress modulation activity on A. flavus cells.

Aflatoxin-inhibiting ability of Bacillus subtilis isolated from soil in southern Vietnam

2020 ◽  
Vol 1 (4) ◽  
pp. 31-35
Author(s):  
Le Thi Ngoc An’ ◽  
◽  
T. N. Gryazneva ◽  
Nguyen Ngoc Hai ◽  
◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
Animal Feed ◽  
Aflatoxin Production ◽  
Aflatoxin Contamination ◽  
Biologically Active ◽  
Southern Vietnam

Reducing the level of aflatoxin contamination of animal feed using soil-isolated cultures of B. subtilis, showed the prospects of using this type of bacteria for decontamination of feed. A total of 367 B. subtilis cultures were isolated from soil in southern Vietnam and screened for inhibition of aflatoxin production by Aspergillus in vitro. Of these, 34 isolates of biologically active B. subtilis were selected, of which 7 isolates were the most resistant to aflatoxin. These cultures of bacilli after 5 days of cultivation in a mixture with Aspergillus on crushed corn contributed to a 26,76-fold decrease in aflatoxin levels compared to the control. The data obtained indicate that B. subtilis isolates isolated from soil can inhibit aflatoxin in vitro.

scholarly journals Aspergillus flavus and Aflatoxin Contamination of Leguminous Trees of the Sonoran Desert in Arizona

2001 ◽  
Vol 91 (9) ◽  
pp. 913-919 ◽  
Author(s):  
María L. Boyd ◽  
Peter J. Cotty
Keyword(s):  
Aspergillus Flavus ◽  
Sonoran Desert ◽  
Aflatoxin Production ◽  
Common Species ◽  
Aflatoxin Contamination ◽  
Leguminous Trees ◽  
Significant Growth ◽  
Tree Legumes ◽  
Aflatoxin B

Aspergillus spp. in section Flavi were frequently associated with desert tree legumes in uncultivated areas of the Sonoran Desert. Of 270 samples of debris and fruits of mesquite (Prosopis spp.), ironwood (Olneya tesota), acacia (Acacia spp.), and palo verde (Cercidium and Parkinsonia spp.), 87% were positive for A. flavus (S and L strains) and A. tamarii. A. flavus was the most common species (87%) among the 3,763 isolates examined. Mesquite pods were both the substrate from which A. flavus was recovered most frequently and the substrate from native habitats with the greatest aflatoxin content. In vitro, most desert legumes supported significant growth, reproduction, and aflatoxin production by A. flavus, with mesquite pods yielding 1 × 1010 propagules/g and 5,000 μg/kg of aflatoxin B1. Twenty percent of legume pods collected in the desert contained measurable quantities of aflatoxin, ranging from 1 to >2,500 μg/kg. Insect-damaged mesquite pods had significantly higher aflatoxin than intact pods. Legumes are apparently important reservoirs of aflatoxin-producing fungi and significant sources of aflatoxin contamination in the native Sonoran Desert habitats of Arizona.

scholarly journals Distribution, Genetic Diversity and Biocontrol of Aflatoxigenic Aspergillus flavus in Serbian Maize Fields

Toxins ◽  
2021 ◽  
Vol 13 (10) ◽  
pp. 687
Author(s):  
Vanja Vlajkov ◽  
Mila Grahovac ◽  
Dragana Budakov ◽  
Marta Loc ◽  
Ivana Pajčin ◽  
...  
Keyword(s):  
Aspergillus Flavus ◽  
High Performance ◽  
Critical Role ◽  
High Capacity ◽  
Aflatoxin Production ◽  
Elisa Test ◽  
Aflatoxin Contamination ◽  
Economic Losses ◽  
Enzyme Linked Immunosorbent Assay ◽  
The Republic

Maize is one of the leading export products in the Republic of Serbia. As a country where economic development depends on agriculture, maize production plays a critical role as a crop of strategic importance. Potential aflatoxin contamination of maize poses a risk to food and feed safety and tremendous economic losses. No aflatoxin contamination of maize samples harvested in 2019 and 2020 in different localities in the Republic of Serbia was detected by the Enzyme-Linked Immunosorbent Assay (ELISA) test and High-Performance Liquid Chromatography (HPLC) method. On the other hand, the Cluster Amplification Patterns (CAP) analyses of the isolated Aspergillus flavus strains from 2019 maize samples confirmed the presence of key biosynthesis genes responsible for aflatoxin production. Artificial inoculation and subsequent HPLC analysis of the inoculated maize samples confirmed the high capacity of the A. flavus strains for aflatoxin production, pointing to a high risk of contamination under favorable conditions. Prevention of aflatoxin contamination is primarily based on A. flavus control, where biocontrol agents play a significant role as sustainable disease management tools. In this study, antagonistic activity screening of the novel strains belonging to the Bacillus genus indicated superior suppression of A. flavus strains by two Bacillus strains isolated from the rhizosphere of Phaseolus vulgaris.

Lack of aflatoxin production by Aspergillus flavus is associated with reduced fungal growth and delayed expression of aflatoxin pathway genes

2015 ◽  
Vol 8 (3) ◽  
pp. 335-340 ◽  
Author(s):  
H. Zhang ◽  
L.L. Scharfenstein ◽  
C. Carter-Wientjes ◽  
P.-K. Chang ◽  
D. Zhang ◽  
...  
Keyword(s):  
Aspergillus Flavus ◽  
Animal Feed ◽  
Regulatory Gene ◽  
Fungal Growth ◽  
Aflatoxin Production ◽  
Aflatoxin Contamination ◽  
Resistance Factors ◽  
Crop Varieties ◽  
Crop Resistance ◽  
Underlying Mechanisms

Aflatoxins, produced by Aspergillus flavus and Aspergillus parasiticus, are the most toxic fungal secondary metabolites that contaminate agricultural commodities such as peanuts, cotton and maize. Understanding the underlying mechanisms of crop resistance to fungal infection is an important step for plant breeders to develop better and improved crop varieties for safe production of human food and animal feed. Infection studies have identified a resistant (R) peanut line, GT-C20, which is able to decrease aflatoxin contamination. The mycelial growth of A. flavus NRRL3357 on the R peanut line was much lower than that on the susceptible (S) peanut line, Tifrunner. Besides reducing fungal growth, the R line compared to the S line inhibited aflatoxin production completely. Real-time RT-PCR assays of both the R and S lines infected by A. flavus showed that expression of five aflatoxin biosynthetic pathway genes, the aflR regulatory gene and the aflD, aflM, aflP and aflQ structural genes, was not reduced but was significantly delayed on the R line. The results suggested that resistance factors of the R line acted negatively on A. flavus growth and also altered fungal development. The dysfunction in development changed the timing and the pattern of aflatoxin gene expression, which in part rendered A. flavus unable to produce aflatoxins.

scholarly journals Investigation of the Antifungal and Anti-Aflatoxigenic Potential of Plant-Based Essential Oils against Aspergillus flavus in Peanuts

2020 ◽  
Vol 6 (4) ◽  
pp. 383
Author(s):  
Premila Narayana Achar ◽  
Pham Quyen ◽  
Emmanuel C. Adukwu ◽  
Abhishek Sharma ◽  
Huggins Zephaniah Msimanga ◽  
...  
Keyword(s):  
Essential Oils ◽  
Aspergillus Flavus ◽  
High Performance ◽  
Opportunistic Infections ◽  
Aflatoxin Production ◽  
The United States ◽  
Microscopy Study ◽  
Aspergillus Species ◽  
Gas Chromatography Mass Spectrometry ◽  
Ammonia Vapor

Aspergillus species are known to cause damage to food crops and are associated with opportunistic infections in humans. In the United States, significant losses have been reported in peanut production due to contamination caused by the Aspergillus species. This study evaluated the antifungal effect and anti-aflatoxin activity of selected plant-based essential oils (EOs) against Aspergillus flavus in contaminated peanuts, Tifguard, runner type variety. All fifteen essential oils, tested by the poisoned food technique, inhibited the growth of A. flavus at concentrations ranging between 125 and 4000 ppm. The most effective oils with total clearance of the A. flavus on agar were clove (500 ppm), thyme (1000 ppm), lemongrass, and cinnamon (2000 ppm) EOs. The gas chromatography-mass spectrometry (GC-MS) analysis of clove EO revealed eugenol (83.25%) as a major bioactive constituent. An electron microscopy study revealed that clove EO at 500 ppm caused noticeable morphological and ultrastructural alterations of the somatic and reproductive structures. Using both the ammonia vapor (AV) and coconut milk agar (CMA) methods, we not only detected the presence of an aflatoxigenic form of A. flavus in our contaminated peanuts, but we also observed that aflatoxin production was inhibited by clove EO at concentrations between 500 and 2000 ppm. In addition, we established a correlation between the concentration of clove EO and AFB1 production by reverse-phase high-performance liquid chromatography (HPLC). We demonstrate in our study that clove oil could be a promising natural fungicide for an effective bio-control, non-toxic bio-preservative, and an eco-friendly alternative to synthetic additives against A. flavus in Georgia peanuts.

scholarly journals A Novel Niosome-Encapsulated Essential Oil Formulation to Prevent Aspergillus flavus Growth and Aflatoxin Contamination of Maize Grains During Storage

Toxins ◽  
2019 ◽  
Vol 11 (11) ◽  
pp. 646 ◽  
Author(s):  
García-Díaz ◽  
Patiño ◽  
Vázquez ◽  
Gil-Serna
Keyword(s):  
Aspergillus Flavus ◽  
Fungal Growth ◽  
Storage Conditions ◽  
Aflatoxin Contamination ◽  
Small Scale ◽  
Low Concentrations ◽  
Oil Formulation ◽  
Scale Test ◽  
Encapsulation Method

Aflatoxin (AF) contamination of maize is a major concern for food safety. The use of chemical fungicides is controversial, and it is necessary to develop new effective methods to control Aspergillus flavus growth and, therefore, to avoid the presence of AFs in grains. In this work, we tested in vitro the effect of six essential oils (EOs) extracted from aromatic plants. We selected those from Satureja montana and Origanum virens because they show high levels of antifungal and antitoxigenic activity at low concentrations against A. flavus. EOs are highly volatile compounds and we have developed a new niosome-based encapsulation method to extend their shelf life and activity. These new formulations have been successfully applied to reduce fungal growth and AF accumulation in maize grains in a small-scale test, as well as placing the maize into polypropylene woven bags to simulate common storage conditions. In this latter case, the antifungal properties lasted up to 75 days after the first application.

scholarly journals In Vitro Activity of Balanites aegyptiaca and Tamarindus indica Fruit Extracts on Growth and Aflatoxigenicity of Aspergillus flavus and A. parasiticus

2013 ◽  
Vol 2 (4) ◽  
pp. 68 ◽  
Author(s):  
Saifeldin Ahmed El-nagerabi ◽  
Abdulkadir E. Elshafie ◽  
Mohamed R. Elamin
Keyword(s):  
Aspergillus Flavus ◽  
Fungal Growth ◽  
Aflatoxin Contamination ◽  
Tamarindus Indica ◽  
Balanites Aegyptiaca ◽  
Total Aflatoxin ◽  
Animal Products ◽  
Fruit Extracts ◽  
Aflatoxin B

<p>Aflatoxin and especially aflatoxin B<sub>1</sub> (AFB<sub>1</sub>) is a carcinogenic secondary metabolite synthesized by certain <em>Aspergillus </em>species. They contaminate natural and processed agricultural and animal products which render them unfit for consumption. The aim of this study was to evaluate the <em>in vitro</em> effects of <em>Balanites aegyptiaca</em> and <em>Tamarindus indica</em> fruit extracts on the growth and aflatoxin secretion of <em>Aspergillus flavus</em> (SQU21) and <em>A. parasiticus </em>(CBS921.7) strains. The two fruit extracts significantly (<em>P </em>&lt; 0.05) reduced aflatoxin and did not inhibit mycelial dry weights of the two <em>Aspergillus </em>strains. At different concentrations of balanites (2.5-10%), the inhibition of total aflatoxin was 49.9-84.8% for <em>A. flavus</em> (SQU21) and 32.1-84.4% for <em>A. parasiticus</em> (CBS921.7), whereas the inhibition of aflatoxin Bwas 38.2-81.4% and 32.8-80.6% for the two strains. Tamarind fruit extract (2.5-7.5%) caused 28.8-84.2% and 40.7-85.5% reductions in total aflatoxin and 37.1-83.5% and 33.9-85.9% in aflatoxin B for the two strains, respectively. None of these extracts inhibited the fungal growth or detoxified synthetic aflatoxin B<sub>1</sub>. We have concluded that these fruits contain various inhibitors to aflatoxin biosynthesis and secretion. Therefore, they can be used in combination as safe green biopreservatives to combat aflatoxin contamination of food.</p>

Control of Aspergillus flavus and aflatoxin production with spices in culture medium and rice

2013 ◽  
Vol 6 (1) ◽  
pp. 43-50 ◽  
Author(s):  
V. Aiko ◽  
A. Mehta
Keyword(s):  
Aspergillus Flavus ◽  
High Performance ◽  
Fungal Growth ◽  
Aflatoxin Production ◽  
Culture Broth ◽  
Minimum Inhibitory Concentrations ◽  
Food Grains ◽  
Star Anise ◽  
Aflatoxin B ◽  
Layer Chromatography

Cinnamon, cardamom, star anise and clove were studied for their effect on growth of Aspergillus flavus and aflatoxin B1 (AFB1) synthesis. The experiments were carried out in yeast extract sucrose culture broth as well as in rice supplemented with spices. AFB1 produced was analysed qualitatively and quantitatively using thin layer chromatography and high performance liquid chromatography, respectively. At a concentration of 10 mg/ml, cardamom and star anise did not exhibit any antifungal or anti-aflatoxigenic activity in culture broth, whereas cinnamon and clove inhibited A. flavus growth completely. The minimum inhibitory concentrations of cinnamon and clove were 4 and 2 mg/ml, respectively. Concentrations of cinnamon and clove below their minimum inhibitory concentrations showed enhanced fungal growth, while AFB1 synthesis was reduced. Clove inhibited the synthesis of AFB1 significantly up to 99% at concentrations ≥1.0 mg/ml. The spices also inhibited AFB1 synthesis in rice at 5 mg/g, although fungal growth was not inhibited. Clove and cinnamon inhibited AFB1 synthesis significantly up to 99 and 92%, respectively, and star anise and cardamom by 41 and 23%, respectively. The results of this study suggest the use of whole spices rather than their essential oils for controlling fungal and mycotoxin contamination in food grains.

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