Aflatoxin B1 elimination in low-grade maize by co-influence of heat and chemical treatment
Main Article Content
Keywords
aflatoxin, aflatoxigenic fungi, chemical concentration, fungal inhibition, maize, temperature
Abstract
This research investigated the optimal conditions of heat and chemical treatment for elimination of aflatoxin. NaOH showed the highest inhibition percentage (75.44%) of Aspergillus flavus growth that was isolated from low-grade maize. Low-grade maize contaminated with A. flavus was treated with NaOH by varying three factors in three levels: NaOH concentration (0, 2.5 and 5% w/v), temperature (25, 50 and 75°C) and time (24, 48 and 72 h). Aflatoxin was removed from low-grade maize after sprinkling with 5% w/v NaOH at 50°C for 24 h that reduced aflatoxin B1 content to 4.25 µg/kg with 60.35% reduction from initial value. The use of NaOH solution with simple heat influenced the reduction in fungal contamination and elimination of aflatoxin B1.
References
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Barnett, H.L. and Hunter, B.B., 1987. Illustrated Genera of Imperfact Fungi, 4th ed. Macmillan, New York, USA, pp. 92–107.
Boonma, S., Rangsee, W. and Chaiklangmuang, S., 2018. Effect of hydrothermal pre-treatment on ferulic acid content and antioxidant activities of corn hydrolysate. Japan Journal of Food Engineering 19(1): 27–34.
Eslami, M., Mashak, Z., Heshmati, A., Shokrzadeh, M. and Nejad, A.S.M., 2015. Determination of aflatoxin B1 levels in Iranian rice by ELISA method. Toxin Reviews 34: 1–4. 10.13140/RG.2.1.3900.4245
Fountain, J.C., Scully, B.T., Chen, Z.Y., Gold, S.E., Glenn, A.E., Abbas, H.K., et al., 2015. Effect of hydrogen peroxide on different toxigenic and atoxigenic isolates of Aspergillus flavus. Toxins 7: 2985–2999. 10.3390/toxins7082985
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Heshmati, A., Nejad, A.S.M. and Mehri, F., 2021. Occurrence, dietary exposure, and risk assessment of aflatoxins in wheat flour from Iran. International Journal of Environmental Analytical Chemistry, 1–14. 10.1080/03067319.2021.2011254
Jaibangyang, S., Nasanit, R. and Limtong, S., 2021. Effect of temperature and relative humidity on aflatoxin B1 reduction in corn grains and antagonistic activities against aflatoxin-producing Aspergillus flavus by a volatile organic compound-producing yeast, Kwoniella heveanensis DMKU-CE82. BioControl 66: 433–443. 10.1007/s10526-021-10082-x
Jalili, M., 2016. A review on aflatoxins reduction in food. Iranian Journal of Health and Environment 3(1): 445–459.
Kamil, O.H., Lupuliasa, D., Dranganescu, D. and Vlaia, L., 2011. Interrelations of drying heat and different fungal spores within the tablets formulation. Studia Universitatis “Vasile Goldiş”, Seria Ştiinţele Vieţii 21(2): 339–342.
Karlovsky, P., Suman, M., Berthiller, F., Meester, J.D., Eisenbrand, G., Perrin, I., et al., 2016. Impact of food processing and detoxification treatments on mycotoxin contamination. Mycotoxin Research 32: 179–205. 10.1007/s12550-016-0257-7
Khan, R., Ghazali, F.M., Mahyudin, N.A. and Samsudin, N.I.P., 2020. Mophological characterization and determination of aflatoxigenic and non-aflatoxigenic Aspergillus flavus isolated from sweet corn kernels and soil in Malaysia. Agriculture 450(10): 1–13. 10.3390/agriculture10100450
Kumar, A., Pathak, H., Bhadauria, S. and Sudan, J., 2021. Aflatoxin contamination in food crops: causes, detection, and management: a review. Food Production, Processing and Nutrition 3(17): 1–9. 10.1186/s43014-021-00064-y
Kure, C.F., Langsrud, S. and Moretro, T., 2020. Efficient reduction of food related mould spores on surfaces by hydrogen peroxide mist. Foods. 10(55): 1–8. 10.3390/foods10010055
Lahouar, A., Marin, S., Crespo-Sempere, A., Said, S. and Sanchis, V., 2016. Effects of temperature, water activity and incubation time on fungal growth and aflatoxin B1 production by toxinogenic Aspergillus flavus isolates on sorghum seeds. Revista Argentina de Microbiología 48(1): 78–85. 10.1016/j.ram.2015.10.001
Lefyedi, M.L. and Taylor, J.R.N., 2006. Effect of dilute alkaline steeping on the microbial contamination, toxicity and diastatic power of sorghum malt. Journal of the Institute of Brewing 112(2): 108–116. 10.1002/j.2050-0416.2006.tb00240.x
Makhlouf, J., Campos, C.A., Querin, A., Tadrist, S., Puel, O., Lorber, S., et al., 2019. Morphologic, molecular and metabolic characterization of Aspergillus section Flavi spices marketed in Lebanon. Scientific Reports 9: 1–11. 10.1038/s41598-019-41704-1
Memdes, T.A., Scott, P.M. and Tague, B., 2013. Analysis of cocoa products for ocharatoxin A and aflatoxins. Mycotoxin Research 29: 193–201. 10.1007/s12550-013-0167-x
Monzur, M.A., Fakruddin, Md., Hossain, Md. N., Khandaker, R.M. and Abhijit, C., 2016. Growth response of Aspergillus flavus IMS 1103 isolated from poultry feed. Asian Journal of Medical and Biological Research 2(2): 221–228. 10.3329/ajmbr.v2i2.29064
Nejad, B.S., Rajabi, M., Mamoudabadi, A.Z. and Zarrin, M., 2014a. In vitro anti-Candida activity of hydroalcoholic extracts of Heracleum persicum fruit against phatogenic Candida species. Jundishapur Journal of Microbiology 7(1): 1–4. 10.5812/jjm.8703
Nejad, A.S.M., Ghannad, M.S. and Kamkar, A., 2014b. Determination of aflatoxin B1 levels in Iranian and Indian spices by ELISA method. Toxin Reviews 33(4): 151–154. 10.3109/15569543.2014.942319
Okayo, R.O., Andika, D.O., Dida, M.M., K´Otuto, G.O. and Gichimu, B.M., 2020. Morphological and molecular characterization of toxigenic Aspergillus flavus from groundnut kernels in Kenya. International Journal of Microbiology 2020: 8854718. 10.1155/2020/8854718
Pankaj, S.K., Shi, H. and Keener, K.M., 2018. A review of novel physical and chemical decontamination technologies for aflatoxin in food. Trends in Food Science & Technology. 71: 73–83. 10.1016/j.tifs.2017.11.007
Peng, W.X., Marchal, J.LM. and Poel, A.F.B.v.d., 2018. Strategies to prevent and reduce mycotoxins for compound feed manufacturing. Animal Feed Science and Technology 237: 129–153. 10.1016/j.anifeedsci.2018.01.017
Rajarajan, P., Sylvia, K., Periasamy, M.P. and Subramanian, M., 2021. Detection of aflatoxin producing Aspergillus flavus from animal feed in Karnataka, India. Environmental Analysis Health and Toxicology 36(3): 1–9. 10.5620/eaht.2021017
Rushing, B.R. and Selim, M.I., 2019. Aflatoxin B1: a review on metabolism, toxicity, occurrence in food, occupational exposure, and detoxification methods. Food and Chemical Toxicology 124: 81–100. 10.1016/j.fct.2018.11.047
Samapundo, S., Devlieghere, F., Meulenaer, B.D., Lamboni, Y., Osei-Nimoh D. and Debevere J.M., 2007. Interaction of water activity and bicarbonate salts in the inhibition of growth and mycotoxin production by Fusarium and Aspergillus species. International Journal of Food Microbiology 116: 266–274. 10.1016/j.ijfoodmicro.2007.01.005
Sanders, E.R., 2012. Aseptic laboratory techniques: plating methods. Journal of Visualized Experiments 63: 1–18. 10.3791/3064
Schultz, C., 2016. Water activity as related to microorganisms in the manufacturing environment. General Internal Medicine and Clinical Innovations 1(6): 1–2. 10.15761/GIMCI.1000133
Sheikh, H. and Awad, M.F., 2022. Biogenesis of nanoparticles with inhibitory effects on aflatoxin B1 production by Aspergillus-flavus. Electronic Journal of Biotechnology 60: 26–35. 10.1016/j.ejbt.2022.09.003
Shekhar, M., Singh, S., Khan, A.A.A. and Kumar, S., 2009. Efficacy of Inorganic salts and organic acids against colony growth of Aspergillus flavus and their use to control aflatoxin level in post-harvest maize. Journal of Food Safety 11: 4–10.
Shi, J., Pan, Z., Mchugh, T.H., Wood, D., Zhu, Y., Avena-Bustillos, R.J., et al., 2008. Effect of berry size and sodium hydroxide pretreatment on the drying characteristics of blueberries under infrared radiation heating. Journal of Food Science 73(6): 259–265. 10.1111/j.1750-3841.2008.00816.x
Sipos, P., Peles, F., Brassó, D.L., Béri, B., Pusztahelyi, T., Pócsi, I., et al., 2021. Physical and chemical methods for reduction in aflatoxin content of feed and food. Toxins 13(204): 1–17. 10.3390/toxins13030204
Srikiatden, J. and Robert, J.S., 2007. Moisture transfer in solid food materials: a review of mechanisms, models, and measurements. International Journal of Food Properties 10: 739–777. 10.1080/10942910601161672
Thanaboripat, D., Nontabenjawan, K., Leesin, K., Teerapiannont, D., Sukcharoen, O. and Ruangrattanamatec, R., 1997. Inhibitory effect of garlic, clove and carrot on growth of Aspergillus flavus and aflatoxin production. Journal of Forestry Research 8 (1): 39–42. 10.1007/BF02864939
Thathana, M.G., Murage, H., Abia, A.L.K. and Pillay, M., 2017. Morphological characterization and determination of aflatoxin-production potentials of Aspergillus flavus isolated from maize and soil in Kenya. Agriculture 70(8): 1–14. 10.3390/agriculture7100080
Tian, F. and Chun, H.S., 2017. Natural product for preventing and controlling aflatoxin contamination of food. In: Abdulra’uf, L. (ed). Aflatoxin—control, analysis, detection and health risks. IntechOpen, London, UK, pp. 13–44.
Vallverdú, B.B., Ramos, A.J., Martínez, C.C., Marín, S., Sanchis, V. and Ortega, J.F., 2022. Influence of agronomic factors on mycotoxin contamination in maize and changes during a 10-day harvest-till-drying simulation period: a different perspective. Toxins. 14 (620): 1–15. 10.3390/toxins14090620
Aiko, V. and Mehta A., 2015. Occurrence, detection and detoxification of mycotoxins. Journal of Bioscience 40(5): 943–954. 10.1007/s12038-015-9569-6
Al-Janabi, A.A.H.S., 2011. Direct effect of alkaline compounds with hydroxide ions on the viability of dermatophytes. Asian Journal of Pharmaceutical and Biological Research 1: 419–425.
Ali, M., Tumbeh, A.L.S., Izhar, M., Farghal, M., Khattak, A.M., Jah, I., et al., 2020. Melatonin mitigates the infection of Collectotrichum gloeosporioides via modulation of the chitinase gene and antioxidant activity in Capsicum annuum L. Antioxidants 10(7): 1–24. 10.3390/antiox10010007
AOAC Official methods of analysis, 2000. AOAC official methods 925.10, 65.17, 974.24, 992.16. The Association of Official Analytical Chemist, Gaithersburg, MD, USA.
AOAC, Official methods of analysis, 2002. AOAC official method 991.31, Aflatoxins in corn, raw peanuts, and peanut butter. In: Latimer, G.W. (ed.) Official methods of analysis of AOAC International. pp. 21–23. The Association of Official Analytical Chemist, Gaithersburg, MD, USA.
Barnett, H.L. and Hunter, B.B., 1987. Illustrated Genera of Imperfact Fungi, 4th ed. Macmillan, New York, USA, pp. 92–107.
Boonma, S., Rangsee, W. and Chaiklangmuang, S., 2018. Effect of hydrothermal pre-treatment on ferulic acid content and antioxidant activities of corn hydrolysate. Japan Journal of Food Engineering 19(1): 27–34.
Eslami, M., Mashak, Z., Heshmati, A., Shokrzadeh, M. and Nejad, A.S.M., 2015. Determination of aflatoxin B1 levels in Iranian rice by ELISA method. Toxin Reviews 34: 1–4. 10.13140/RG.2.1.3900.4245
Fountain, J.C., Scully, B.T., Chen, Z.Y., Gold, S.E., Glenn, A.E., Abbas, H.K., et al., 2015. Effect of hydrogen peroxide on different toxigenic and atoxigenic isolates of Aspergillus flavus. Toxins 7: 2985–2999. 10.3390/toxins7082985
Gaziano, R., Campione, E., Iacovelli, F., Marino, D., Pica, F., Francesco, P.D., et al., 2018. Antifungal activity of Cardiospermum halicacabum L. (Sapindaceae) against Trichophyton rubrum occurs through molecular interaction with fungal Hsp90. Drug Design, Development and Therapy 12: 2185–2193. 10.2147/DDDT.S155610
Genkawa, A.T.T., Uchino, B.A., Inoue, A.F., Tanaka, B. and Hamanaka, D., 2008. Development of a low-moisture content storage system for brown rice: storability at decreased moisture contents. Biosystems Engineering 4(99): 515–522. 10.1016/j.biosystemseng.2007.12.011
Hassane, A.M.A., El-Shanawany, A.A., Ado-Dahab, N.F., Abdel-Hadi, A. M., Abdul-Raouf, U. M. and Mwanxa, M., 2017. Influence of different moisture contents and temperature on growth and production of aflatoxin B1 by a toxigenic Aspergillus flavus isolate in wheat flour. Journal of Ecology of Health & Environment 5(3): 77–83. 10.18576/jehe/050302
Heshmati, A., Nejad, A.S.M. and Mehri, F., 2021. Occurrence, dietary exposure, and risk assessment of aflatoxins in wheat flour from Iran. International Journal of Environmental Analytical Chemistry, 1–14. 10.1080/03067319.2021.2011254
Jaibangyang, S., Nasanit, R. and Limtong, S., 2021. Effect of temperature and relative humidity on aflatoxin B1 reduction in corn grains and antagonistic activities against aflatoxin-producing Aspergillus flavus by a volatile organic compound-producing yeast, Kwoniella heveanensis DMKU-CE82. BioControl 66: 433–443. 10.1007/s10526-021-10082-x
Jalili, M., 2016. A review on aflatoxins reduction in food. Iranian Journal of Health and Environment 3(1): 445–459.
Kamil, O.H., Lupuliasa, D., Dranganescu, D. and Vlaia, L., 2011. Interrelations of drying heat and different fungal spores within the tablets formulation. Studia Universitatis “Vasile Goldiş”, Seria Ştiinţele Vieţii 21(2): 339–342.
Karlovsky, P., Suman, M., Berthiller, F., Meester, J.D., Eisenbrand, G., Perrin, I., et al., 2016. Impact of food processing and detoxification treatments on mycotoxin contamination. Mycotoxin Research 32: 179–205. 10.1007/s12550-016-0257-7
Khan, R., Ghazali, F.M., Mahyudin, N.A. and Samsudin, N.I.P., 2020. Mophological characterization and determination of aflatoxigenic and non-aflatoxigenic Aspergillus flavus isolated from sweet corn kernels and soil in Malaysia. Agriculture 450(10): 1–13. 10.3390/agriculture10100450
Kumar, A., Pathak, H., Bhadauria, S. and Sudan, J., 2021. Aflatoxin contamination in food crops: causes, detection, and management: a review. Food Production, Processing and Nutrition 3(17): 1–9. 10.1186/s43014-021-00064-y
Kure, C.F., Langsrud, S. and Moretro, T., 2020. Efficient reduction of food related mould spores on surfaces by hydrogen peroxide mist. Foods. 10(55): 1–8. 10.3390/foods10010055
Lahouar, A., Marin, S., Crespo-Sempere, A., Said, S. and Sanchis, V., 2016. Effects of temperature, water activity and incubation time on fungal growth and aflatoxin B1 production by toxinogenic Aspergillus flavus isolates on sorghum seeds. Revista Argentina de Microbiología 48(1): 78–85. 10.1016/j.ram.2015.10.001
Lefyedi, M.L. and Taylor, J.R.N., 2006. Effect of dilute alkaline steeping on the microbial contamination, toxicity and diastatic power of sorghum malt. Journal of the Institute of Brewing 112(2): 108–116. 10.1002/j.2050-0416.2006.tb00240.x
Makhlouf, J., Campos, C.A., Querin, A., Tadrist, S., Puel, O., Lorber, S., et al., 2019. Morphologic, molecular and metabolic characterization of Aspergillus section Flavi spices marketed in Lebanon. Scientific Reports 9: 1–11. 10.1038/s41598-019-41704-1
Memdes, T.A., Scott, P.M. and Tague, B., 2013. Analysis of cocoa products for ocharatoxin A and aflatoxins. Mycotoxin Research 29: 193–201. 10.1007/s12550-013-0167-x
Monzur, M.A., Fakruddin, Md., Hossain, Md. N., Khandaker, R.M. and Abhijit, C., 2016. Growth response of Aspergillus flavus IMS 1103 isolated from poultry feed. Asian Journal of Medical and Biological Research 2(2): 221–228. 10.3329/ajmbr.v2i2.29064
Nejad, B.S., Rajabi, M., Mamoudabadi, A.Z. and Zarrin, M., 2014a. In vitro anti-Candida activity of hydroalcoholic extracts of Heracleum persicum fruit against phatogenic Candida species. Jundishapur Journal of Microbiology 7(1): 1–4. 10.5812/jjm.8703
Nejad, A.S.M., Ghannad, M.S. and Kamkar, A., 2014b. Determination of aflatoxin B1 levels in Iranian and Indian spices by ELISA method. Toxin Reviews 33(4): 151–154. 10.3109/15569543.2014.942319
Okayo, R.O., Andika, D.O., Dida, M.M., K´Otuto, G.O. and Gichimu, B.M., 2020. Morphological and molecular characterization of toxigenic Aspergillus flavus from groundnut kernels in Kenya. International Journal of Microbiology 2020: 8854718. 10.1155/2020/8854718
Pankaj, S.K., Shi, H. and Keener, K.M., 2018. A review of novel physical and chemical decontamination technologies for aflatoxin in food. Trends in Food Science & Technology. 71: 73–83. 10.1016/j.tifs.2017.11.007
Peng, W.X., Marchal, J.LM. and Poel, A.F.B.v.d., 2018. Strategies to prevent and reduce mycotoxins for compound feed manufacturing. Animal Feed Science and Technology 237: 129–153. 10.1016/j.anifeedsci.2018.01.017
Rajarajan, P., Sylvia, K., Periasamy, M.P. and Subramanian, M., 2021. Detection of aflatoxin producing Aspergillus flavus from animal feed in Karnataka, India. Environmental Analysis Health and Toxicology 36(3): 1–9. 10.5620/eaht.2021017
Rushing, B.R. and Selim, M.I., 2019. Aflatoxin B1: a review on metabolism, toxicity, occurrence in food, occupational exposure, and detoxification methods. Food and Chemical Toxicology 124: 81–100. 10.1016/j.fct.2018.11.047
Samapundo, S., Devlieghere, F., Meulenaer, B.D., Lamboni, Y., Osei-Nimoh D. and Debevere J.M., 2007. Interaction of water activity and bicarbonate salts in the inhibition of growth and mycotoxin production by Fusarium and Aspergillus species. International Journal of Food Microbiology 116: 266–274. 10.1016/j.ijfoodmicro.2007.01.005
Sanders, E.R., 2012. Aseptic laboratory techniques: plating methods. Journal of Visualized Experiments 63: 1–18. 10.3791/3064
Schultz, C., 2016. Water activity as related to microorganisms in the manufacturing environment. General Internal Medicine and Clinical Innovations 1(6): 1–2. 10.15761/GIMCI.1000133
Sheikh, H. and Awad, M.F., 2022. Biogenesis of nanoparticles with inhibitory effects on aflatoxin B1 production by Aspergillus-flavus. Electronic Journal of Biotechnology 60: 26–35. 10.1016/j.ejbt.2022.09.003
Shekhar, M., Singh, S., Khan, A.A.A. and Kumar, S., 2009. Efficacy of Inorganic salts and organic acids against colony growth of Aspergillus flavus and their use to control aflatoxin level in post-harvest maize. Journal of Food Safety 11: 4–10.
Shi, J., Pan, Z., Mchugh, T.H., Wood, D., Zhu, Y., Avena-Bustillos, R.J., et al., 2008. Effect of berry size and sodium hydroxide pretreatment on the drying characteristics of blueberries under infrared radiation heating. Journal of Food Science 73(6): 259–265. 10.1111/j.1750-3841.2008.00816.x
Sipos, P., Peles, F., Brassó, D.L., Béri, B., Pusztahelyi, T., Pócsi, I., et al., 2021. Physical and chemical methods for reduction in aflatoxin content of feed and food. Toxins 13(204): 1–17. 10.3390/toxins13030204
Srikiatden, J. and Robert, J.S., 2007. Moisture transfer in solid food materials: a review of mechanisms, models, and measurements. International Journal of Food Properties 10: 739–777. 10.1080/10942910601161672
Thanaboripat, D., Nontabenjawan, K., Leesin, K., Teerapiannont, D., Sukcharoen, O. and Ruangrattanamatec, R., 1997. Inhibitory effect of garlic, clove and carrot on growth of Aspergillus flavus and aflatoxin production. Journal of Forestry Research 8 (1): 39–42. 10.1007/BF02864939
Thathana, M.G., Murage, H., Abia, A.L.K. and Pillay, M., 2017. Morphological characterization and determination of aflatoxin-production potentials of Aspergillus flavus isolated from maize and soil in Kenya. Agriculture 70(8): 1–14. 10.3390/agriculture7100080
Tian, F. and Chun, H.S., 2017. Natural product for preventing and controlling aflatoxin contamination of food. In: Abdulra’uf, L. (ed). Aflatoxin—control, analysis, detection and health risks. IntechOpen, London, UK, pp. 13–44.
Vallverdú, B.B., Ramos, A.J., Martínez, C.C., Marín, S., Sanchis, V. and Ortega, J.F., 2022. Influence of agronomic factors on mycotoxin contamination in maize and changes during a 10-day harvest-till-drying simulation period: a different perspective. Toxins. 14 (620): 1–15. 10.3390/toxins14090620
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