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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：基于姜黄素的光敏灭活患有曲霉菌，并减少玉米核中的黄曲霉毒素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：已经应用不同的方法来控制食物的污染，并通过致癌性真菌毒素，黄曲霉毒素，但问题在发展中国家仍普遍存在。姜黄素是来自香料姜黄（Curcuma Longa L.）的天然多酚化合物，其已被鉴定为患有曲霉属植物的灭活有效的光敏性筛选者。姜黄素介导的A. flavus的光灭活揭示了该技术的潜力是降低食品中黄曲霉毒素的群体密度的有效方法。该研究表明pH和温度对真菌的光灭绝效率的影响以及治疗孢子污染的玉米核的效率影响黄曲霉毒素的产生。结果表明，姜黄素介导的真菌分类和菌丝的效率不受15至35℃或pH范围为1.5-9.0的温度的影响。黄曲霉毒素B-1的生产显着降低（P <0.05），平均为82.4μg/ kg，与在未处理的玉米中观察到的高达305.9μg/ kg保持在相似条件下。该研究的结果表明，姜黄素介导的光敏化可能会在简单的环境条件下应用，以实现玉米中阿曲沙汀B1的收获后污染的显着降低。

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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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