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Structure of aflatoxins.

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. Incidence and Chemical Implications of Aflatoxin

in Street-Vended Foods, Aflatoxin-Control,
Analysis, Detection and Health Risks
Book Full-text available
Aug 2017
Michael Dare Asemoloye
It is known that aflatoxin is produced by some
Aspergillus fungal strains. Incidence of this toxin in food
and feeds is as a result of contaminations by these
fungal strains. Aspergillus strains are common in
human environment, and their effects on foods are
issues of global concern. First, we need an adequate
knowledge of aflatoxin, then we can de...

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... B 1 is one of the potent, mutagenic, and carcinogenic

toxins [32][33][34][35]. It was pres- ent mostly in conjugation
with other aflatoxins like B 2 , G 2 , and G 1 . Structurally, it
consists of either five rings along with furofuran moiety or
five aromatic carbon rings or six lactone rings. Another
parasitical aflatoxin was produced from Aspergillus species
which is known as B 2 . It was first isolated and identified
from Aspergillus parasiticus. Both B1 and B2 emit lights
under UV fluorescence. B 1 and B 2 emit blue light [38]. M 1
and M 2 were minor metabolites produced by the B 1 and B
2 aflatoxins. These aflatoxins were formed when cows were
fed with a fungal contaminated food. The most important
carriers of M 1 and M 2 in cows are maize, cotton seed,
ground nut, etc. M 1 and M 2 were produced in the milk of
cow; hence, it is also known as cow milk aflatoxins.
Structurally aflatoxins also consist of five/six aromatic or
lactone rings along with the furofuran moiety but in the
junction of carbon furan rings and the hydroxyl group as
shown in Figure ...

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Citations

... There is scarcely any validated methods for

several locally processed street foods, for
instance, bhel (savoury from puffed rice served
with sauces, dried leaves and oils) and daal badis
(pulse fritters). Aflatoxins of multiple kinds have
been found in a variety of street foods, the most
frequent of which being AF B, G, and M [77] . The
concerning aspect about this is that a large
segment of the middle-class Indian population
consumes these food products due to
convenience, taste and affordability. ...

Mycotoxin Monitoring, Regulation and Analysis in

India: A Success Story
Preprint Full-text available
Oct 2022
Sujata Chatterjee · Archana Dhole · Anoop
Krishnan · Kaushik Banerjee
Mycotoxins are deleterious fungal secondary metabolites
that contaminate food and feed, thereby creating
concerns regarding food safety. Common fungal gener…
can easily proliferate in Indian tropical and sub-tropical
View
conditions, and scientific attention is warranted to curb
its growth. To address this, two nodal governmental
agencies, namely the Agricultural and Processed Food
Products Export Development Authority (APEDA) and
Food Safety and Standards Authority of India (FSSAI),
... developed
All storageand attempts to prolong the shelfmethods
life of
have implemented analytical
andmature
quality green
controlplantain shouldto be preceded by an
procedures monitor mycotoxin
economic analysis of matrices
the system andinassess
place: network
levels in a range of food risks to
type, stage of harvest, market value and price
human health over the past two decades. However,
after conservation [21]. Iton
was also observed thatin
comprehensive information such advancements
this study is in and
agreement with that of [22][23][24]
mycotoxin testing issues in implementing these
[25][26] [27] [28] who isolated other related fungi
regulations is inadequately covered in recent literature.
Theas a bio-deteriorating organisms froma spices and
aim of this review is thus to uphold systematic
some of other foods. ... by the FSSAI and APEDA for
picture the role played
mycotoxin control at the domestic level and for the
promotion of international trade along with certain
Effect of Preparation Styles and Storage Time on
challenges in dealing with mycotoxin monitoring.
Nutrient Value and Aflatoxin Contamination of…
Additionally, it unfolds various regulatory concerns
Plantain
regarding
Article mycotoxin mitigation in India. Overall, it
Full-text available
provides valuable insights to the Indian farming
Dec 2020 food supply chain stakeholders, and
community,
Tobi P Animasaun
researchers about ·India’s Asemoloye Micheal
success story Dare
in arresting
mycotoxins throughout
Citation: Gbolagade the food supply
S Jonathan., et al. chain.
"Effect of
Preparation Styles and Storage Time on Nutrient Value
and Aflatoxin Contamination of Plantain". EC Agricultur…
6.1 (2020): 01-09. Abstract Plantain is widely cultivated
View
in Nigeria and ranked among the top staple foods. It is
commonly prepared in many forms such as dried or fried
plantain chips in other to enhance its shelf-life and taste.
However, care must be taken while processing, handling
and storing these plantain products due to fungal and
... Thecontaminations.
fungal mycelium wasstudy
mounted using
aflatoxin This therefore
Lactophenol bothcotton blue stain and examined
investigated the effects of preparation stylesusing
and
x10 and x40 objectives for fungal microscopic
storage on the quality of differently processed plantain
characteristics based on of the size, shape, surface
chips in Nigeria. Samples fresh healthy plantain
feature of the conidiafromand twohyphae arrangements.
samples were collected different states (Ogun
(15) Each and all isolated fungal strains were
and Oyo States, Nigeria), these samples were then
compared (equation 1) to know the most
prepared into common chips in Nigeria through different
abundant fungal species
(such asassociated withasthe
processing methods drying, frying well as
sample. ...
roasting) and then stored for two and four weeks
respectively. To assert the effect of preparation style and
storage on the samples, both the fresh and stored
Characterization and detection of aflatoxigenic
plantains were analyzed for proximate (carbohydrate,
genes in fungi associated with kulikuli (groundnut…
crude protein, fibre, ash and moisture), fungal and
cake) from Nigeria
aflatoxin
Article (AFB 1 , AFB
Full-text 2 , AFG 1 and AFG 2
available
respectively) compositions. Result showed that the
May 2020
samples generally had higher carbohydrate and protein
GbolagadetoJonathan
as compared fat and ash Nanamaymuna
· contents, it was alsoAbdul-
Lateef
observed · thatAnnathe Hull John O
fresh· samples Chikwem
had better nutrient
·
compositions
Adebola Odeseye and less in fungal/aflatoxin compositions
as
Fungi are a structurally and genetically diverse group of
living organisms. Some of them are known to produce
mycotoxins; and the most common type of mycotoxin i…
aflatoxin. Consumption of aflatoxins in food is
View
widespread in developing countries like Nigeria, due to
inappropriate food storage facilities. Mycotoxins are
major health concerns because they could cause cancer
in humans. The control of aflatoxigenic fungi in food
requires an understanding of their morphology, genetic
and...metabolic
Several abiotic factors influence thewas growth of
characteristics. This study therefore
moulds on driedthe vegetables; they are in relative
aimed at studying aflatoxigenic fungi kulikuli (a
humidity and temperature together with the
common Nigerian groundnut cake). Samples of kulikuli
moisture
bought content of thefive product andinstorage
were from twenty markets five states of
conditions [42][43] [44] . The main factor
Nigeria. The fungi samples isolated from the snacks
responsible mycotoxinbased production is the
were characterized on their morphological and
interaction between the fungi, its host, and the
molecular characteristics. The fungi were also tested for
environmental condition asusing
the concentrations of
possession of different genes previously designed
the aflatoxin for vary with the location [45]. ...
SSR primers amplification of conserved regions for
aflatoxin biosynthesis. In addition, the samples were
... The main factor responsible mycotoxin
analyzed for aflatoxins B 1 , B 2 , G 1 and G 2 to affirm
production is the interaction between the fungi, its
the presence of those genes in the associated fungal
host, and the environmental condition as the
strains. Forty-three fungal strains including nine species;
concentrations of the aflatoxin vary with the
Aspergillus flavus, Aspergillus parasiticus, Aspergillus
location [45]. The level of fungi infestations can be
niger, Aspergillus stamarii, Aspergillus fumigatus.
compounded by insect damage, stress condition
Penicillium oxalicum, Penicillium chrysogenum,
at pre-harvest, harvest and post-harvest stages of
Fusarium oxysporum and Fusarium compaticum were
vegetable production [44] . Other possible source
isolated from the samples. They showed varying
of fungi infestation can result from inappropriate
morphological characteristics but Aspergillus flavus and
handling and storage methods often associated
A. parasiticus had the highest prevalence. Generally,
with poor hygiene and also the methods of
aflR gene was detected in all the strains except strain
processing, packaging and storage can also have
17, while Nor, Ver and Omt genes were also detected in
great effect on fungal contamination. ...
40, 36 and 36 strains respectively. The samples showed
varying levels of aflatoxins; B 2 and B 1 were the most
abundant while aflatoxins G 2 and G 1 were the least
Effect of Storage Time on Nutrient, Biodeteriorating
abundant; however, the detected levels of aflatoxins
Fungi and Aflatoxin Contents of Bitter Leaf (Verno…
were lower than the tolerance limit specified by the
amygadalina) and JUTE (Corchorus olitorius)
United
ArticleStates Full-text
Food available
and Drug Administration (USFDA).
Introduction Aflatoxigenic fungi are known to produce
Jan 2018
fungal toxins called aflatoxin. Aspergillus fungi most
Jonathan
associated Segun
with G · Onile
mycotoxin Olanrewaju
production include G · A. flavus
Asemoloye
and A. niger;MichaelfollowedDby · A. Omotayo
parasiticus, Omolola
A. ochraceus,O A.
carbonarius,
Unhygienic handlings and A. alliaceus.of several They Africanare known
food productsto
contaminate
during storage various
have been agricultural
reported andtofood promoteproducts fungal at
different times including
biodeterioration and subsequent pre and post-harvest
aflatoxin contaminatio… stages;
and this is as
Therefore, thisa study
resultwas of pooraimed handling during harvest,
to investigate the effect
View
packaging, storage and processing. The presencebio- of
of storage time on nutrient, commonly associated
aflatoxin
deteriorating is a great
fungi and public concern
aflatoxin for human
contents and animal
of selected
health.
vegetables; ManyBitter researchers
leaf (Vernonia have earlier amygdalina)reported and aflatoxin
Jute
presence in many countries;
(Corchorus olitorius) in Nigeria. Fresh and stored and the most prevalent
Mycotoxin
aflatoxin Monitoring, Regulation food and Analysis in
vegetableassociated
samples (24) withwerestored collected grains
from are products
different
India:
of threeAgenera
Success Story Aspergillus, Penicillium and
of fungi;
markets in Ibadan, Nigeria, they were analyzed for
Fusarium.
Article (%
proximate (1) Economically,
Full-text
Moisture, available one of the Crude
Carbohydrate, effectsProtein,
of
mycotoxins
Fat and Fibre), on stored
nutrientgrains is product
(Potassium, spoilage; hence,
Calcium,
Feb 2023
Phosphorus, Sodium Iron, Zinc and Magnesium), fungal
andSujata
aflatoxin Chatterjee
contents· (AFB1, Archana AFB2, Dhole
AFG1 · andAnoop AFG2). A
Krishnan
Most dominantly · Kaushik Banerjeefungal strains were
associated
identified as Aspergillus
Citation: Chatterjee, niger, Aspergillus
S.; Dhole, A.; Krishnan, flavus,
A.A.;
AspergillusK.terreus,
Banerjee, Mycotoxin Aspergillus
Monitoring, tamari, Aspergillus
Regulation and
parasiticus,
Analysis in India: Aspergillus
A Success fumigatus,
Story. Penicillium
Foods 2023, 12, 70…
chrysogenum
https:// Abstract: andMycotoxins
Rhizopus nigricans. are deleterious The fungalfungal
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incidence
secondarywas more pronounced
metabolites that contaminate in the stored food and samples feed,
as compared
thereby creating to the fresh samples.
concerns regardingThe food storage
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nutrients decreased and scientific with
Adverse Effects, Transformation and Channeling of
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to curb thegrowth.
their aflatoxin Tocontents
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Aflatoxins Into Food Raw Materials in Livestock
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regulations hasofbeen inadequatelyOn covered in thepre- recent
manifestations mycotoxicoses. farm, both
literature.
harvest and The aim of this review
post-harvest strategies is thusare to uphold
applied to a
systematic
minimize the picture
risk ofofaflatoxin
the role contaminations
played by the FSSAI in feeds. and
APEDA
The great foreconomic
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for the promotion
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have initiated a plethora trade, along of researchwith
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Join ResearchGate
Additionally,
prevent the highly it unfolds to find
toxicvarious the people
effectsregulatory and
of these secondary concerns you
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mycotoxin
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also to block it the
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million food
Among supply
members otherchainareas, stakeholders
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researchers
the latest findings abouton India's success
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silageinproduction
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160+ million publication pages
mycotoxins throughout
technologies and silagethe food supply
microbiota chain.
on aflatoxins, and it
2.3+
also billion citations
discusses the current applications of probiotic
organisms and microbial products in feeding
technologies. After ingesting Join forcontaminated
free foodstuffs,
aflatoxins are metabolized and biotransformed differently
in various animals depending on their inherent and
acquired physiological properties. These mycotoxins
may cause primary aflatoxicoses with versatile, species-
specific adverse effects, which are also dependent on
the susceptibility of individual animals within a species,
and will be a function of the dose and duration of
aflatoxin exposures. The transfer of these undesired
compounds from contaminated feed into food of animal
origin and the aflatoxin residues present in foods
become an additional risk to human health, leading to
secondary aflatoxicoses. Considering the biological
transformation of aflatoxins
Company Support in livestock, this review
summarizes (i) the metabolism of aflatoxins in different
animal
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mycotoxins and their derivatives on the animals, and (iii)
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the major risks to animal health in terms of the
symptoms and consequences of acute or chronic
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aflatoxicoses, animal welfare and productivity.
Furthermore, we traced the transformation and
channeling of Aspergillus-derived mycotoxins into food
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