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首页> 外文期刊>Food microbiology >Curcumin-based photosensitization inactivates Aspergillus flavus and reduces aflatoxin B1 in maize kernels
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Curcumin-based photosensitization inactivates Aspergillus flavus and reduces aflatoxin B1 in maize kernels

机译：基于姜黄素的光敏作用可灭活黄曲霉并减少玉米粒中的黄曲霉毒素B1

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摘要

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 degrees C or pH range of 1.5-9.0. The production of aflatoxin B-1 was significantly lower (p 0.05), with an average of 82.4 mu g/kg as compared to up to 305.9 mu g/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 B1 in maize.
机译：在控制致癌真菌毒素黄曲霉毒素对食品和饲料的污染方面，已采用了不同的方法，但是，该问题在发展中国家仍然普遍存在。姜黄素是来自香料姜黄（Curcuma longa L.）的天然多酚化合物，已被鉴定为灭活黄曲霉分生孢子的有效光敏剂。姜黄素介导的黄曲霉的光灭活显示该技术的潜力是降低食品中产生黄曲霉毒素的真菌种群密度的有效方法。这项研究证明了pH和温度对真菌光灭活效率的影响，以及如何处理受孢子污染的玉米粒如何影响黄曲霉毒素的产生。结果表明，姜黄素介导的真菌分生孢子和菌丝的光灭活效率不受温度在15到35摄氏度或pH范围为1.5-9.0的影响。黄曲霉毒素B-1的产量显着降低（p <0.05），平均为82.4微克/千克，而在相似条件下未处理的玉米中则高达305.9微克/千克。这项研究的结果表明，姜黄素介导的光敏化可以在简单的环境条件下应用，以显着减少玉米中黄曲霉毒素B1的收获后污染。

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  • 来源
    《Food microbiology》 |2019年第9期|82-88|共7页
  • 作者

    Temba Benigni A.; Fletcher Mary T.; Fox Glen P.; Harvey Jagger; Okoth Sheila A.; Sultanbawa Yasmina;

  • 作者单位

    Sokoine Univ Agr, Coll Vet Med & Biomed Sci, POB 3000, Morogoro, Tanzania|Univ Queensland, Hlth & Food Sci Precinct, QAAFI, Coopers Plains, Qld 4108, Australia;

    Univ Queensland, Hlth & Food Sci Precinct, QAAFI, Coopers Plains, Qld 4108, Australia;

    Univ Queensland, Hlth & Food Sci Precinct, QAAFI, Coopers Plains, Qld 4108, Australia;

    Kansas State Univ, Feed Future Innovat Lab Reduct Postharvest Loss, Manhattan, KS 66506 USA|Biosci Eastern & Cent Africa Int Livestock Res In, Nairobi, Kenya;

    Univ Nairobi, Sch Biol Sci, Nairobi, Kenya;

    Univ Queensland, Hlth & Food Sci Precinct, QAAFI, Coopers Plains, Qld 4108, Australia;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Aflatoxin B1; Photosensitization; Curcumin; Maize; pH; Temperature;

    机译：黄曲霉毒素B1;光敏化;姜黄素;玉米;pH;温度;

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