<i>Aspergillus flavus</i> — primary causative agent of aflatoxins in dried figs

Oktay, Hatice İmge; Heperkan, Dilek; Yelboğa, Emrah; Karagüler, Nevin Gül

doi:10.5248/115.425

Cited by 7 publications

(6 citation statements)

References 15 publications

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“…According to Table 1 of climate data (June to September in 2016), soil temperatures in the root zone were measured at about 30°C and more. It has been determined that inadequate irrigation and low temperature in the root zone in this period (Lavkor, 2013) and 29.6°C temperature causes to increase of A. flavus colonization and aflatoxin production (Oktay et. al., 2011).…”

Section: Resultsmentioning

confidence: 99%

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Presence of some mycotoxins in peanuts from harvest to storage

Meena

Var

Saglam

et al. 2019

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In this study, aflatoxin and cyclopiazonic acid levels on the second crop of peanuts collected from 102 different research areas of Osmaniye and Adana, Turkey in 2016 was determined from harvest, drying, pre-storage and storage. During the periods of the research, it was found that aflatoxin levels in 86 out of 102 contaminated samples were ranged from 0.2 to 2177.2 ìg/kg. However, cyclopiazonic acid, another mycotoxin investigated in this study has not been found in any of the 102 peanut samples. When aflatoxin contamination compared in different periods; it was observed that the aflatoxin level in storage and drying (97%) periods were found to be higher than the harvest (66%) and pre-storage (71%). The statistical analysis showed that significant differences in the aflatoxins in drying, and storage periods. Therefore, for preventing grains from aflatoxins damage control management strategies need to be improved.

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Section: Resultsmentioning

confidence: 99%

“…al. (2003) were found that isolates of A. parasiticus consistently produce both B and G aflatoxins, but they do not produce CPA according to Oktay et. al.…”

Section: Periodsmentioning

confidence: 99%

Presence of some mycotoxins in peanuts from harvest to storage

Meena

Var

Saglam

et al. 2019

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“…That means in our study, A. parasiticus could exist in peanuts during storage, and it would be able to produce CPA as well. Although Vaamonde et al [12] found that isolates of A. parasiticus consistently produce both B and G alatoxins, they do not produce CPA; according to Oktay and Dinh et al [16,37], they could ind that A. parasiticus are able to produce CPA besides groups B and G.…”

Section: Resultsmentioning

confidence: 99%

“…Alatoxin B 1 , B 2 , G 1 , and G 2 are found predominantly as the hydroxylated metabolic products of alatoxins B 1 (AFB 1 ) and B 2 (AFB 2 ), respectively [14]. The most toxic alatoxin known, AFB 1 , is cited as a group I carcinogen by the International Agency for Research on Cancer [15,16].…”

Section: Introductionmentioning

confidence: 99%

First Report of Mycotoxins in Second Peanuts Crop in Adana and Osmaniye at Harvest, Drying, Prestorage and Storage Periods

Lavkor¹,

Var²,

Öztemiz³

et al. 2017

Aflatoxin-Control, Analysis, Detection and Health Risks

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Alatoxin (AF) and cyclopiazonic acid (CPA) contaminations are very important problems for peanuts and its products. The aim of the study was to detect alatoxin (types B and G) and cyclopiazonic acid (CPA) occurrence and critical periods of toxin production in peanuts collected from diferent research areas of Osmaniye and Adana, Turkey, in 2015. Peanut kernels toxin analysis was performed in four diferent periods during the harvest, drying, prestorage, and storage. Total alatoxin occurrence in peanut kernels was analyzed by immunoainity chromatography-reversed-phase high-performance liquid chromatography (IAC-HPLC) analysis and cyclopiazonic acid occurrence in peanut kernels was analyzed by thin layer chromatography (TLC). Alatoxin levels in 76 out of 102 contaminated samples were from 0.3 to 1333.42 μg/kg. Cyclopiazonic acid levels in 18 out of 102 peanut samples were from 16.6 to 44.44 μg/kg. An unusual patern of mycotoxin production (alatoxin types B and G simultaneously with CPA) was seen in 11 of 102 peanuts samples. Six of nine samples were from the storage period. Alatoxin contamination during harvesting (64%) and drying (75%) were higher than prestorage (53%). Alatoxin (93%) and cyclopiazonic acid (30%) were the most produced during storage. The results showed that storage period was signiicantly important for the presence of two mycotoxins according to the statistical analysis.

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“…Moreover identification of all Aspergillus section Flavi members was confirmed by molecular methods using PCR amplification of the ITS1 and ITS4 rDNA regions. Species were identified by comparing partial 18S rDNA sequences (Oktay et al, 2011). All pure isolates were maintained on a slant of malt extract agar at -18 °C for further studies.…”

Section: Fungal Isolates and Preparation Of Spore Suspensionsmentioning

confidence: 99%

Aflatoxin, cyclopiazonic acid and β-nitropropionic acid production byAspergillussectionFlavifrom dried figs grown in Turkey

Basegmez

Heperkan

2015

Quality Assurance and Safety of Crops & Foods

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Aspergillus section Flavi isolates from dried figs were screened for aflatoxins, cyclopiazonic acid (CPA) and β-nitropropionic acid (BNP) production on yeast extract sucrose, czapek yeast extract and potato dextrose agar media. According to molecular identification, Aspergillus flavus (n=51) was dominant followed by Aspergillus parasiticus (n=5) and Aspergillus tamarii (n=1). All isolates were toxigenic producing at least one of the mycotoxins. 98% of the A. flavus strains produced aflatoxins (0.3-1,620 ng/g) and CPA (0.07-398.2 µg/g), with 31% of them also producing BNP (7.9-1,571.2 ng/g). All isolates of A. parasiticus were aflatoxins producers (106.4-1,255 ng/g), while 2 of them (40%) also produced CPA at a very low level (0.05-0.06 µg/g). Regarding toxigenic profiles of A. flavus and A. parasiticus, 6 and 3 chemotypes were classified, respectively. A. flavus isolates producing both B type of aflatoxins and CPA, comprised the most represented chemotype followed by the chemotype consisting of aflatoxin B 1 , CPA and BNP producers. Regarding A. parasiticus chemotypes, two can be considered atypical being producer of only the B type of aflatoxins and being producer of the B, G type of aflatoxins along with CPA. To the best of our knowledge, an A. flavus isolate producing CPA and BNP but not aflatoxin has been found for the first time.

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Aspergillus flavus — primary causative agent of aflatoxins in dried figs

Cited by 7 publications

References 15 publications

Presence of some mycotoxins in peanuts from harvest to storage

Presence of some mycotoxins in peanuts from harvest to storage

First Report of Mycotoxins in Second Peanuts Crop in Adana and Osmaniye at Harvest, Drying, Prestorage and Storage Periods

Aflatoxin, cyclopiazonic acid and β-nitropropionic acid production byAspergillussectionFlavifrom dried figs grown in Turkey

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