Development of an analytical method for identification of Aspergillus flavus based on chemical markers using HPLC-MS

Saldan, Nayara C.; Almeida, Rafaela Takako Ribeiro de; Avincola, Alexandre S.; Porto, Carla; Galuch, Marília B.; Magon, Thiago Ferreira dos Santos; Pilau, Eduardo Jorge; Svidzinski, T. I. E.; Oliveira, Celso Maran de

doi:10.1016/j.foodchem.2017.08.065

Cited by 30 publications

(29 citation statements)

References 22 publications

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“…In some cases, the G type aflatoxins were produced by A. parasiticus and other species from section Flavi (Varga et al 2011), rather than isolates that confidently can be allocated to A. flavus sensu stricto. Saldan et al ( 2018 ) reported on aflatoxin G 1 production by A. flavus ATCC 9643, but this strain may not be an A. flavus sensu stricto. Five Korean strains of A. flavus sensu stricto were reported to produce the G-type aflatoxins (Frisvad et al 2019 ).…”

Section: Mycotoxins Are a Very Limited Group Of Fungal Secondary Metamentioning

confidence: 96%

Safety of the fungal workhorses of industrial biotechnology: update on the mycotoxin and secondary metabolite potential of Aspergillus niger, Aspergillus oryzae, and Trichoderma reesei

Frisvad

Møller

Larsen

et al. 2018

Appl Microbiol Biotechnol

218

195

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This review presents an update on the current knowledge of the secondary metabolite potential of the major fungal species used in industrial biotechnology, i.e., Aspergillus niger, Aspergillus oryzae, and Trichoderma reesei. These species have a long history of safe use for enzyme production. Like most microorganisms that exist in a challenging environment in nature, these fungi can produce a large variety and number of secondary metabolites. Many of these compounds present several properties that make them attractive for different industrial and medical applications. A description of all known secondary metabolites produced by these species is presented here. Mycotoxins are a very limited group of secondary metabolites that can be produced by fungi and that pose health hazards in humans and other vertebrates when ingested in small amounts. Some mycotoxins are species-specific. Here, we present scientific basis for (1) the definition of mycotoxins including an update on their toxicity and (2) the clarity on misclassification of species and their mycotoxin potential reported in literature, e.g., A. oryzae has been wrongly reported as an aflatoxin producer, due to misclassification of Aspergillus flavus strains. It is therefore of paramount importance to accurately describe the mycotoxins that can potentially be produced by a fungal species that is to be used as a production organism and to ensure that production strains are not capable of producing mycotoxins during enzyme production. This review is intended as a reference paper for authorities, companies, and researchers dealing with secondary metabolite assessment, risk evaluation for food or feed enzyme production, or considerations on the use of these species as production hosts.

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Section: Mycotoxins Are a Very Limited Group Of Fungal Secondary Metamentioning

confidence: 96%

Safety of the fungal workhorses of industrial biotechnology: update on the mycotoxin and secondary metabolite potential of Aspergillus niger, Aspergillus oryzae, and Trichoderma reesei

Frisvad

Møller

Larsen

et al. 2018

Appl Microbiol Biotechnol

218

195

View full text Add to dashboard Cite

show abstract

“…Thus, knowing the AF-producing potential of A. flavus populations is an important factor for the predicting the incidence and severity of AF contamination. On the other hand, although it was thought that A. flavus only produced B type AFs, recent reports have demonstrated that several A. flavus strains can also produce the G type AFs [15][16][17][18].…”

Section: Introductionmentioning

confidence: 99%

A Liquid Chromatographic Method for Rapid and Sensitive Analysis of Aflatoxins in Laboratory Fungal Cultures

Alshannaq

2020

Toxins

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Culture methods supplemented with high-performance liquid chromatography (HPLC) technique provide a rapid and simple tool for detecting levels of aflatoxins (AFs) produced by fungi. This study presents a robust method for simultaneous quantification of aflatoxin (AF) B1, B2, G1, and G2 levels in several fungal cultivation states: submerged shake culture, liquid slant culture, and solid-state culture. The recovery of the method was evaluated by spiking a mixture of AFs at several concentrations to the test medium. The applicability of the method was evaluated by using aflatoxigenic and non-aflatoxigenic Aspergilli. A HPLC coupled with the diode array (DAD) and fluorescence (FLD) detectors was used to determine the presence and amounts of AFs. Both detectors showed high sensitivity in detecting spiked AFs or AFs produced in situ by toxigenic fungi. Our methods showed 76%–88% recovery from medium spiked with 2.5, 10, 50, 100, and 500 ng/mL AFs. The limit of quantification (LOQ) for AFs were 2.5 to 5.0 ng/mL with DAD and 0.025 to 2.5 ng/mL with FLD. In this work, we described in detail a protocol, which can be considered the foremost and only verified method, to extract, detect, and quantify AFs employing both aflatoxigenic and non-toxigenic Aspergilli.

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“…AF from fungal medium was extracted following the protocols of Saldan et al. (), Sangmanee and Hongpattarakere (), and Malysheva et al. ().…”

Section: Methodsmentioning

confidence: 99%

“…2.7.1 Extraction of AF. AF from fungal medium was extracted following the protocols of Saldan et al (2018), Sangmanee and Hongpattarakere (2014), and Malysheva et al (2014). Briefly, the PDA plate for fungal growth was incubated with a fungal spore suspension at 10 6 spores/mL for 8 days at 26°C, cut into small square cells, and frozen overnight at −80°C.…”

Section: Determination Of Af By Lc-ms/msmentioning

confidence: 99%

Influence of aflatoxin in Nuruk on the safety of starch‐based alcoholic beverage

Jeonghyun

Kim

Lee

2020

Journal of Food Science

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Nuruk is a fermentation agent used to manufacture alcoholic beverages, which contains a variety of microorganisms. Most microorganisms in Nuruk are useful for the production of alcoholic beverages; however, Nuruk can be infected with Aspergillus flavus, which produces aflatoxin (AF). Therefore, this study analyzed total AF concentrations in Nuruk, the transfer of AF from Nuruk to alcoholic beverages, and AF‐producing microorganisms to determine the safety of alcoholic beverages with respect to this toxin. ELISA showed that total AF levels in 14 of 61 Nuruk samples exceeded 15 ppb, the Korean permissible level in cereal products. In alcoholic beverages produced with Nuruk containing AF levels >15 ppb, only AF G1 was detected, at a level of 0.3 ppb, and the transfer ratio of AF G1 was approximately 1.2% to 1.3%. The dominant genera in Nuruk were Aspergillus and Rhizopus. Among 30 strains belonging to Aspergillus, 10 produced only AF B1 at levels of 0.1 to 2.4 ppb after incubation at 25 °C for 8 days on potato dextrose agar plates. Although AF in Nuruk was rarely transferred to alcoholic beverages and the aflatoxigenic strains were found to possess poor AF‐producing capacity, further efforts to reduce AF in Nuruk are needed to ensure the safety of alcoholic beverages.

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Development of an analytical method for identification of Aspergillus flavus based on chemical markers using HPLC-MS

Cited by 30 publications

References 22 publications

Safety of the fungal workhorses of industrial biotechnology: update on the mycotoxin and secondary metabolite potential of Aspergillus niger, Aspergillus oryzae, and Trichoderma reesei

Safety of the fungal workhorses of industrial biotechnology: update on the mycotoxin and secondary metabolite potential of Aspergillus niger, Aspergillus oryzae, and Trichoderma reesei

A Liquid Chromatographic Method for Rapid and Sensitive Analysis of Aflatoxins in Laboratory Fungal Cultures

Influence of aflatoxin in Nuruk on the safety of starch‐based alcoholic beverage

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