A Review on Biological Control and Metabolism of Aflatoxin

Mishra, Hari Niwas; Das, Chitrangada

doi:10.1080/10408690390826518

Cited by 248 publications

(138 citation statements)

References 73 publications

Supporting

Mentioning

137

Contrasting

Unclassified

Order By: Relevance

“…Thus, foods contaminated with these *Corresponding author. E-mail: aamahmoud@ksu.edu.sa or hekemdar@yahoo.com toxigenic fungi and presence of aflatoxins is a major concern which has received world wide attention due to their deleterious effect on human and animal health as well as their importance in international food trade (Mishra and Das, 2003;Soubra et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Antifungal and antiaflatoxigenic activities of some plant extracts

Al-Rahmah¹,

Mostafa²,

Abdel-Megeed³

2011

Afr. J. Microbiol. Res.

View full text Add to dashboard Cite

The efficiency of five methanolic plant extracts obtained from Euclayptus globolus, Olea europaea, Salvadora persica, Thymus vulgaris and Ziziphus spina-christi were investigated for their inhibitory effect on the growth and aflatoxin B 1 production of the toxigenic Aspergillus flavus strain isolated from wheat seeds. Extract of T. vulgaris showed the highest antifungal and antiaflatoxigenic activities as aflatoxin B 1 production was absolutely arrested at 5 mg/ml, while the mycelial growth of A. flavus was completely inhibited at 15 mg/ml. E. globolus and O. europaea extracts showed a moderate antifungal activities and exhibited a significant antiaflatoxigenic efficiency as they inhibited aflatoxin B 1 production at 15 mg/ml. On the other hand, S. persica showed weak antifungal activities while no effect was detected with Z. spina-christi extract. The analysis of plant extracts by GC/MS revealed that T. vulgaris extract was mainly composed by thymol (38.73%), carvacrol (19.31%) and ρ-cimene (10.13%), O. europaea extract was composed by anthracenedione (20.63%), terbutaline (13.96%) and propiolic acid (12.02%) while eucalyptol (30.62%), globulol (18.94%) and silane (9.13%) were the principal components of E. globolus extract. These extracts of T. vulgaris, E. globolus and O. europaea which are effective and environmentally safe are promising for protecting wheat seeds against aflatoxigenic strain of A. flavus.

show abstract

Section: Introductionmentioning

confidence: 99%

Antifungal and antiaflatoxigenic activities of some plant extracts

Al-Rahmah¹,

Mostafa²,

Abdel-Megeed³

2011

Afr. J. Microbiol. Res.

View full text Add to dashboard Cite

show abstract

“…Moreover, Inactivation of AFs through physical and chemical means has not yet proved to be effective and economically feasible (Mishra and Das, 2003). Instead of chemicals, natural spices extracts may provide an alternative to protect foods or feeds from fungal contamination and AFs production.…”

Section: Resultsmentioning

confidence: 99%

Inhibitory effects of natural spices extracts on Aspergillus growth and aflatoxin synthesis

Ibrahim¹,

Asghar²,

Iqbal³

et al. 2017

Aust J Crop Sci

View full text Add to dashboard Cite

Aflatoxins are naturally occurring toxic metabolites produced by many Aspergillus particularly Aspergillus flavus and Aspergillus parasiticus in food and feed products. These toxins are hepatotoxic and mutagenic causing severe health disorders including hepatitis and hepatocellular carcinoma (HCC). Various physical and chemical strategies have been introduced to control the growth and aflatoxin production. However, due to safety concerns and potent toxicity of chemicals, researchers are seeking for cost-effective and non-toxic alternates of plant origins to prevent deterioration of grain crops. The aim of this study was to check the effect of natural spices products such as aniseed, black cumin, black pepper, cardamom and turmeric extracts on the growth of pathogenic strains and their ability to produce aflatoxin contamination. Antifungal activity of spices including black cumin, turmeric, black pepper, cardamom and aniseed were performed against aflatoxigenic strain of Aspergillus parasiticus. Water soluble extracts of these spices were prepared, agar diffusion assay was performed and zone of inhibition was measured after applying different concentrations of extracts against the above strain. Subsequently, aflatoxin inhibition assay was performed by inoculating sub-inhibitory concentrations of these extracts with aflatoxigenic strain in Czapek Dox liquid medium. After incubation, thin layer chromatography (TLC) was performed to detect and quantify aflatoxins. All extracts have shown concentration dependent antifungal activity and best results were obtained with cardamom which was active even at 0.005% concentration. In addition, it was also observed that the synthesis of toxin was inhibited by all extracts and maximum activity at the concentration of 0.00025% was shown by black cumin, black pepper and aniseed. Our study showed that these extracts are effective to control aflatoxigenic strains of Aspergillus and aflatoxin contamination and may be considered as an alternative to control post-harvest fungal diseases.

show abstract

“…Aflatoxins have been demonstrated as potent human carcinogenic, mutagenic and teratogenic. They are highly stable during processing and storage o f yoghurt (Kivanc, 1992;Egmond, 1994;Roy et al, 1996;Shibario et al, 1998;Hassanin, 1999;Galvano et al, 2000;Mishra andDas, 2003 andElena et al, 2004). As little works have been cited on the combination of carrot with yoghurt, this investigation has carried out to study: 1.…”

Section: Methodsmentioning

confidence: 99%

Carrot Yoghurt : Sensory, Chemical, Microbiological Properties and Consumer Acceptance

Aly¹,

Galal²,

Elewa³

2004

Pakistan J. of Nutrition

View full text Add to dashboard Cite

Plain and carrot yoghurt were prepared in the laboratory scale production from cow's milk obtained from Fayoum district, Egypt. Carrot yoghurt was prepared by blending milk with 5, 10, 15 and 20% carrot juice before fermentation. The sensory, rheological, chemical, and microbiological quality of yoghurt samples were investigated during refrigerated storage at 4°C for three weeks. The Sensory scores increased especially for yoghurt samples with 15% carrot juice. Chemical analysis revealed an increase in acidity, decrease soluble nitrogen /total nitrogen ratio and curd tension with increasing carrot juice. On the other hand, high carrot juice suppressed the growth of mold and yeast, Coliform organisms while Lactobacillus bulgaricus and Streptococcus thermophillus were not significantly (P > 0.05) affected. Yoghurt with 5, 10, 15 and 20% carrot juice showed a significant decrease (P < 0.05) in aflatoxin M1 respectively. The results of the study showed that carrot had significant effect on the acceptability of yoghurt during shelf life. The economic and public health importance of carrot in yoghurt was discussed.

show abstract

A Review on Biological Control and Metabolism of Aflatoxin

Cited by 248 publications

References 73 publications

Antifungal and antiaflatoxigenic activities of some plant extracts

Antifungal and antiaflatoxigenic activities of some plant extracts

Inhibitory effects of natural spices extracts on Aspergillus growth and aflatoxin synthesis

Carrot Yoghurt : Sensory, Chemical, Microbiological Properties and Consumer Acceptance

Contact Info

Product

Resources

About