Curcumin-based photosensitization inactivates Aspergillus flavus and reduces aflatoxin B1 in maize kernels
Autor: | Yasmina Sultanbawa, Mary T. Fletcher, Glen P. Fox, Sheila Okoth, Benigni A. Temba, Jagger Harvey |
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Rok vydání: | 2019 |
Předmět: |
Aflatoxin
Aflatoxin B1 Curcumin Hypha Hyphae Aspergillus flavus Zea mays Microbiology Conidium 03 medical and health sciences chemistry.chemical_compound Photosensitivity Disorders Food science Curcuma Carcinogen 030304 developmental biology 0303 health sciences biology 030306 microbiology Chemistry fungi Temperature food and beverages Hydrogen-Ion Concentration Spores Fungal biology.organism_classification Polyphenol Food Science |
Zdroj: | Food Microbiology. 82:82-88 |
ISSN: | 0740-0020 |
DOI: | 10.1016/j.fm.2018.12.013 |
Popis: | Different methods have been applied in controlling contamination of foods and feeds by the carcinogenic fungal toxin, aflatoxin, but nevertheless the problem remains pervasive in developing countries. Curcumin is a natural polyphenolic compound from the spice turmeric (Curcuma longa L.) that has been identified as an efficient photosensitiser for inactivation of Aspergillus flavus conidia. Curcumin mediated photoinactivation of A. flavus has revealed the potential of this technology to be an effective method for reducing population density of the aflatoxin-producing fungus in foods. This study demonstrates the influence of pH and temperature on efficiency of photoinactivation of the fungus and how treating spore-contaminated maize kernels affects aflatoxin production. The results show the efficiency of curcumin mediated photoinactivation of fungal conidia and hyphae were not affected by temperatures between 15 and 35 °C or pH range of 1.5–9.0. The production of aflatoxin B was significantly lower (p < 0.05), with an average of 82.4 μg/kg as compared to up to 305.9 μg/kg observed in untreated maize kept under similar conditions. The results of this study indicate that curcumin mediated photosensitization can potentially be applied under simple environmental conditions to achieve significant reduction of post-harvest contamination of aflatoxin B in maize. |
Databáze: | OpenAIRE |
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