Importance of Aflatoxins
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Mar 30, 2018
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Abstract
Aflatoxins are toxic secondary metabolites produced by some certain strains of Aspergillus flavus, A. parasiticus, A. monius, A. tamarii and a new aflatoxigenic species of Aspergillus, A. bombycis. These toxins are both acutely and chronically toxic in animals, including man, producing four distinct effects: acute liver damage; liver cirrhosis; tumour induction and teratogenesis. Aflatoxins have been recognized as worldwide health hazard to humans and domesticated animals and they are among the most potent mutagenic and carcinogenic compounds known to be produced in nature. This article reviewed the importance of aflatoxins and their controls.
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*Corresponding author: E-mail: ktdusane@kmitl.ac.th
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References
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[30] D. Thanaboripat, W. Cheunoy, U. Petcharat, V. Ruangrattanamatee and K. Kraisintu, Control of aflatoxigenic fungi by Thai neem, GPO J., 21, 2000, 41-49.
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[34] N. Kimura and S. Hirano, Inhibitory strains of Bacillus subtilis for growth and aflatoxin-production of aflatoxigenic fungi, Agric. Biol. Chem., 52, 1988, 1173-1178.
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[36] T. Sommartya, Peanut Diseases (Bangkok: Kasetsart University Publishing, 1997).
[37] D.W. Wiseman and E.H.Marth, Growth and aflatoxin production by Aspergillus parasiticus when in the presence of Streptococcus lactis, Mycopathol.,1981, 49-56.
[38] D. Thanaboripat, Kraipeerapun, C. Pattanaphongsak, S. Srisanan, and S. Nanasombat, Detoxification of aflatoxin by Streptococcus lactis and lactic acid bacteria commercial yoghurt, Kasetsart J. (Nat. Sci.), 31, 1997, 117-123.
[39] H. Gourama and L.B. Bullerman, Inhibition of growth and aflatoxin production of Aspergillus flavus by Lactobacillus species, J. Food Prot., 58, 1995, 1249-1256.
[40] J. Coallier-Ascah and E.S. Idziak, Interaction between Streptococcus lactis and Aspergillus flavus on production of aflatoxin, Appl. Env. Microbiol., 49, 1985, 163-167.
[41] S.M. El-Gendy and E.H. Marth, Growth and aflatoxin production by Aspergillus parasiticus in the presence of Lactobacillus casei, J. Food Prot., 3, 1981, 211-212.
[42] N.J. Masimango, J. Ramacle and J.L. Ramant, The role of adsorption in the elimination of aflatoxin B1 from contaminated media. Eur. J. Appl. Microbiol. Biotechnol., 5, 1978, 101-105.
[43] S.E. Megalla and A.H. Hafez, Detoxification of aflatoxin B1 by acidogenous yoghurt. Microbiol., 16,1982, 89-91.
[44] A. Ciegler and R.E. Peterson, Aflatoxin detoxification: hydroxydihydro-aflatoxin B1, Appl. Microbiol., 16, 1968, 665-666.
[45] D. Thanaboripat, P. Roisoongnoen, S. Nuchnong and M. Chantrapanthakul, Inhibition of aflatoxin production during tempeh preparation, Srinakarinwirot Sci. J., 12, 1996, 8-15.
[46] S.D. Ko, Self-protection of fermented foods against aflatoxins, proceedings of the 4th International Congress on Food Science and Technology, 1974, 244-253.
[47] K.A. Hachmeister and D.Y.C. Fung, Tempeh: a mold-modified indigenous fermented food made from soybeans and/or cereal grains, Crit. Rev. Microbiol., 19, 1993, 137-188.
[48] M.J.R. Nout, Effect of Rhizopus and Neurospora spp. On growth of Aspergilus flavus and Aspergillus parasiticus and accumulation of aflatoxin B-1 in groundnut, Aspergillus parasiticus and accumulation of aflatoxin B-1 in groundnut, Mycol. Res., 93, 1979, 518-523.
[49] S.D. Ko and C.W. Hesseline, Tempe and related foods (A.H. Rose, London: Academic Press, 1979).
[50] F.G. Winarno and N. Reddy, Tempe (N.R. Reddy, M.D. Pierson and D.K. Salunkhe. Boca Raton CRC Press, 1986).
[51] E.S.M. Suprapto, E. Boes, and B.S. Kardono, Aflatoxin in Tempe, ASEAN Workshop on Food Technology. Research and Development, 1985, 92-94.
[52] C.W. Hesseltine, O.L. Shoitwell, J.J. Ellis and R.D. Stubblefield, Aflatoxin formation by Aspergillus flavus. Bacteriol. Rev., 30, 1966, 795-805.
[53] Sardjono, K. Rahayu and S. Sudarmadji, Growth and Aflatoxin production by Aspergillus flavus in mixed culture with Aspergillus oryzae. ASEAN Food J., 7, 18992, 30-33.
[54] K.B. Raper and D.I. Fennell, The Genus Aspergillus (New York: Krieger Pub. Co., 1977).
[55] Geng-Tao Liu, Pharmacology and clinical uses of Ganoderma. (Shu-ting Chang, J.A. Buswell and Siu-wai Chiu. Hong Kong: The Chinese University Press, 1993).
[56] C. Calistru, M. Mclean and P. Berjak, In vito studies on the potential for biological control of Aspergillus flavus and Fusarium moniliforme by Trichoderma species. 1. Macroscopical and microscopical observations of fungal interactions, Mycopathol., 139, 1997, 115-121.
[57] C. Calistru, M. Mclean and P. Berjak, In vito studies on the potential for biological control of Aspergillus flavus and Fusarium moniliforme by Trichoderma species. 2. A study of the production of extracellular metabolites by Trichoderma species, Mycopathol., 137, 1997, 115-124.
[58] D. Bhatnagar, T.E. Cleveland and P.J. Cotty, Mycological aspects of aflatoxin formation (David L. Eaton and John D. Groopman, San Diego: Academic Press, 1994).
[2] E. Moore-Landecker, Fundamentals of the Fungi (New Jersey: Prentice Hall International, Inc., 1996).
[3] J.E. Smith and M.O. Moss, Mycotoxins. Formation, analysis and significance (Chichester: John Wilely & Son, 1985).
[4] WHO, Environmental Health Criteria 11. Mycotoxins. (Geneva: World Health Organization, 1979).
[5] K. Saito, M. Nishijima, K. Hayakawa and T. Miyazaki, Trans. Soc. Japan, 32, 1991, 355-361.
[6] D. Thanaboripat and O. Sukchareon, Survey of aflatoxin in human breast milk, J. KMITL, 5, 1997, 1-5.
[7] D.M. Wilson and G.A. Payne, Factors affecting Aspergillus flavus group infection and aflatoxin contamination of crops (David L. Eaton and John D. Groopman, San Diego: Academic Press, 1994).
[8] T. Goto, D.T. Wicklow and Y. Ito, Aflatoxin and cyclopiazonic acid production by a sclerotium producing Aspergillus tamarii strain, Appl, Env Microbiol., 62, 1996, 4036-4038.
[9] S.W. Peterson, Y. Ito, B.W. Horn and T. Goto, Aspergillus bombycis, a new aflatoxigenic species and genetic variation in its sibling species, A. nomius. Micologia, 93, 2001, 689-703.
[10] C.P. Kurtzman, B.W. Horn and C.W. Hesseltine, Aspergillus nomius, a new aflatoxin-producing species related to Aspergillus flavus and Aspergillus tamarii, Antonie Leeuwenhoek,53, 1987, 147-158.
[11] H.L. Wang and C.W. Hesseltine, Oriental fermented foods (G. Reed, Westport: AVI, 1982.
[12] R.A. Samson, The current status of Penicillium and Aspergillus systematics and its implication to fungal biodiversity and biotechnology, Proceedings of the Asia-Pacific Mycological Conference on Biodiversity and Biotechnology,1998, 2-5.
[13] D. Thanaboripat, Aflatoxin in spore of Aspergillus flavus, ASEAN Food J., 4, 1988, 71-72.
[14] M.W. Trucksess and G.E. Wood, Recent methods of analysis for aflatoxins in foods and feeds (David L. Eaton and John D. Groopman, San Diego: Academic Press, 1994).
[15] K. Sinha, Testing methods for aflatoxins in foods, Food Nutr. Bull., 20, 1999, 458-463.
[16] T.D. Phillips, B.A. Clement and D.L. Park, Approaches to reduction of aflatoxins in foods and feeds, (David L. Eaton and John D. Groopman, San Diego: Academic Press,1994).
[17] D. Knorr, Use of chitinous polymers in food, Food Technol., 38, 1984, 85-97.
[18] E.S. Lower, Polymers from the sea chitin and chitosan (I) Manufacturing Chemist., 55, 1984, 73-75.
[19] E.S. Lower, Polymers from the sea chitin and chitosan (II) Manufacturing Chemist., 55, 1984, 47-52.
[20] C.R. Hllan, and L.A. Hadwiger, The fungicidal effect of chitosan on fungi of varying cell wall composition, Exp. Mycol., 3, 1979, 285-287.
[21] W.F. Shao, C.F. Li and D.Y.C. Shih, Antifungal activity of chitosan and its preservation effect on low-sugar candie kumguat. J. Food Prot., 56, 1994, 136-140.
[22] S. Pentalae and S. Pumpong, Effect of chitosan on growth and aflatoxin production of Aspergillus flavus in rice. A Special Project, Department of Applied Biology, Faculty of Science, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, 1997.
[23] K. Chitaree, T. Kiatsompob, W. Panchang, and D. Thanaboripat, Effect of salt concentrations on aflatoxin production in peanut by Aspergillus flavus, Kasetsart J. (Nat. Sci.), 27, 1993, 354-357.
[24] D. Thanaboripat, W. Ramunsri, M. Apintanapong and U. Chusanatasana, Effect of sodiumchloride, propionic acid and ammonium hydroxide on growth of Aspergillus flavus on corn and aflatoxin production, ASEAN Food J., 7, 1992, 24-29.
[25] M.M. Kulikand and R.T. Hanlin, Osmophilic strains of Aspergillus species, Mycologia, 60, 1986, 961-964.
[26] M. Ingram and A.G. Kitchell, Salt as preservative for foods, J. Food Technol., 2, 1967, 1-15.
[27] B. Bland, Monoprop. Mold killer: maintains quality in feedstuffs, Technical Bull., 2, 1984, 52.
[28] D. Thanaboripat, N. Naranong and N. Peerapakorn, Effect of some herbs on growth of aflatoxin producing fungus, Srinakarinwirot J. Sci., 5, 1989, 33-39.
[29] D. Thanaboripat, K. Nontabenjawan, K. Leesin, D. Teerapiannont, O. Sukchareon and V. Ruangrattanamatee, Inhibitory effects of garlic, clove and carrot on growth of Aspergillus flavus and aflatoxin production, J. Forestry Res., 8, 1997, 39-42.
[30] D. Thanaboripat, W. Cheunoy, U. Petcharat, V. Ruangrattanamatee and K. Kraisintu, Control of aflatoxigenic fungi by Thai neem, GPO J., 21, 2000, 41-49.
[31] A. Ciegler, E.B. Lillehoj, R.E. Petersonand and H.H. Hall, Microbial detoxification of aflatoxin, Appl, Microbiol., 14, 1966, 934-939.
[32] D. Y-Y. Hao and R.E. Brackett, Removal of aflatoxinB1 from peanut milk inoculated with Flavobacterium aurantiacum, J. Food Sci., 53, 1988, 1384-1386.
[33] R.J. Cole and P.J. Cotty, Biocontrol of aflatoxin production by using biocompetitive agents, perspectives on Aflatoxin in Field Crops and Animal Food Products in the United States, National Technical Services, Springfield, Virginia, 1990, 62-66.
[34] N. Kimura and S. Hirano, Inhibitory strains of Bacillus subtilis for growth and aflatoxin-production of aflatoxigenic fungi, Agric. Biol. Chem., 52, 1988, 1173-1178.
[35] T. Sommartya, T. Jatunanasiri, C. Khonjing and C. MacCormac, Aspergillus flavus in peanut in Thailand with special reference to aflatoxin, contamination and detoxification, Proceedings of the 7th IUPAC, Tokyo, 1988, 71-72.
[36] T. Sommartya, Peanut Diseases (Bangkok: Kasetsart University Publishing, 1997).
[37] D.W. Wiseman and E.H.Marth, Growth and aflatoxin production by Aspergillus parasiticus when in the presence of Streptococcus lactis, Mycopathol.,1981, 49-56.
[38] D. Thanaboripat, Kraipeerapun, C. Pattanaphongsak, S. Srisanan, and S. Nanasombat, Detoxification of aflatoxin by Streptococcus lactis and lactic acid bacteria commercial yoghurt, Kasetsart J. (Nat. Sci.), 31, 1997, 117-123.
[39] H. Gourama and L.B. Bullerman, Inhibition of growth and aflatoxin production of Aspergillus flavus by Lactobacillus species, J. Food Prot., 58, 1995, 1249-1256.
[40] J. Coallier-Ascah and E.S. Idziak, Interaction between Streptococcus lactis and Aspergillus flavus on production of aflatoxin, Appl. Env. Microbiol., 49, 1985, 163-167.
[41] S.M. El-Gendy and E.H. Marth, Growth and aflatoxin production by Aspergillus parasiticus in the presence of Lactobacillus casei, J. Food Prot., 3, 1981, 211-212.
[42] N.J. Masimango, J. Ramacle and J.L. Ramant, The role of adsorption in the elimination of aflatoxin B1 from contaminated media. Eur. J. Appl. Microbiol. Biotechnol., 5, 1978, 101-105.
[43] S.E. Megalla and A.H. Hafez, Detoxification of aflatoxin B1 by acidogenous yoghurt. Microbiol., 16,1982, 89-91.
[44] A. Ciegler and R.E. Peterson, Aflatoxin detoxification: hydroxydihydro-aflatoxin B1, Appl. Microbiol., 16, 1968, 665-666.
[45] D. Thanaboripat, P. Roisoongnoen, S. Nuchnong and M. Chantrapanthakul, Inhibition of aflatoxin production during tempeh preparation, Srinakarinwirot Sci. J., 12, 1996, 8-15.
[46] S.D. Ko, Self-protection of fermented foods against aflatoxins, proceedings of the 4th International Congress on Food Science and Technology, 1974, 244-253.
[47] K.A. Hachmeister and D.Y.C. Fung, Tempeh: a mold-modified indigenous fermented food made from soybeans and/or cereal grains, Crit. Rev. Microbiol., 19, 1993, 137-188.
[48] M.J.R. Nout, Effect of Rhizopus and Neurospora spp. On growth of Aspergilus flavus and Aspergillus parasiticus and accumulation of aflatoxin B-1 in groundnut, Aspergillus parasiticus and accumulation of aflatoxin B-1 in groundnut, Mycol. Res., 93, 1979, 518-523.
[49] S.D. Ko and C.W. Hesseline, Tempe and related foods (A.H. Rose, London: Academic Press, 1979).
[50] F.G. Winarno and N. Reddy, Tempe (N.R. Reddy, M.D. Pierson and D.K. Salunkhe. Boca Raton CRC Press, 1986).
[51] E.S.M. Suprapto, E. Boes, and B.S. Kardono, Aflatoxin in Tempe, ASEAN Workshop on Food Technology. Research and Development, 1985, 92-94.
[52] C.W. Hesseltine, O.L. Shoitwell, J.J. Ellis and R.D. Stubblefield, Aflatoxin formation by Aspergillus flavus. Bacteriol. Rev., 30, 1966, 795-805.
[53] Sardjono, K. Rahayu and S. Sudarmadji, Growth and Aflatoxin production by Aspergillus flavus in mixed culture with Aspergillus oryzae. ASEAN Food J., 7, 18992, 30-33.
[54] K.B. Raper and D.I. Fennell, The Genus Aspergillus (New York: Krieger Pub. Co., 1977).
[55] Geng-Tao Liu, Pharmacology and clinical uses of Ganoderma. (Shu-ting Chang, J.A. Buswell and Siu-wai Chiu. Hong Kong: The Chinese University Press, 1993).
[56] C. Calistru, M. Mclean and P. Berjak, In vito studies on the potential for biological control of Aspergillus flavus and Fusarium moniliforme by Trichoderma species. 1. Macroscopical and microscopical observations of fungal interactions, Mycopathol., 139, 1997, 115-121.
[57] C. Calistru, M. Mclean and P. Berjak, In vito studies on the potential for biological control of Aspergillus flavus and Fusarium moniliforme by Trichoderma species. 2. A study of the production of extracellular metabolites by Trichoderma species, Mycopathol., 137, 1997, 115-124.
[58] D. Bhatnagar, T.E. Cleveland and P.J. Cotty, Mycological aspects of aflatoxin formation (David L. Eaton and John D. Groopman, San Diego: Academic Press, 1994).