Effect of Capsicum carotenoids on growth and aflatoxins production by Aspergillus flavus isolated from paprika and chilli

Food Microbiology

Volumn 27, Issue 8, 2010, Pages 1064-1070

  Santos, L ^a   Kasper, R ^a   Sardinas N ^b   Marin S ^a   Sanchis, V ^a   Ramos, A J ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Aflatoxins; Aspergillus flavus; Carotenoids; Growth

Indexed keywords

AFLATOXIN; CAROTENOID; PLANT EXTRACT;

ARTICLE; ASPERGILLUS FLAVUS; BIOSYNTHESIS; CHEMISTRY; DRUG EFFECT; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; PEPPER;

AFLATOXINS; ASPERGILLUS FLAVUS; CAPSICUM; CAROTENOIDS; PLANT EXTRACTS;

ASPERGILLUS FLAVUS; CAPSICUM;

EID: 78751552620     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.07.010     Document Type: Article

References (24)

1. Baranyi J., Roberts T.A. A dynamic approach to predicting bacterial growth in food. Int. J. Food Microbiol. 1994, 23:277-294.
2. Cichewicz R.H., Thorpe P.A. The antimicrobial properties of chile peppers (Capsicum species) and their uses in Mayan medicine. J. Ethnopharmacol. 1996, 52:61-70.
3. Ehrlich K.C., Kobbeman K., Montalbano B.G., Cotty P.J. Aflatoxin-producin Aspergillus species from Thailand. Int. J. Food Microbiol. 2007, 114:153-159.
4. European Commission Commission Regulation (EC) No 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs. Off. J. Eur. Union L 2006, 364:5-24.
5. European Commission Commission Regulation (EU) No 105/2010 of 5 February 2010 amending Regulation (EC) No 1881/2006 setting maximum levels for certain contaminants in foodstuffs as regards ochratoxin A. Off. J. Eur. Union L 2010, 35:7-8.
6. Gabal M.A., Hegazi S.A., Hassanin N. Aflatoxin production by Aspergillus flavus fields isolates. Vet. Hum. Toxicol. 1994, 36:519-521.
7. González-Salgado A., González-Jaén M.T., Vázquez C., Patiño B. Highly sensitive PCR-based detection method specific for Aspergillus flavus in wheat flour. Food Addit. Contam. 2008, 25:758-764.
8. Gqaleni N., Smith J.E., Lacey J., Gettinby G. Effects of temperature, water activity, and incubation time on production of aflatoxins and cyclopiazonic acid by an isolate of Aspergillus flavus in surface agar culture. Appl. Environ. Microb. 1997, 63:1048-1053.
9. Häggblom P. Production of ochratoxin A in barley by Aspergillus ochraceus and Penicillium viridicatum: effect of fungal growth, time, temperature, and inoculums size. Appl. Environ. Microb. 1982, 43:1205-1207.
10. Henry T., Iwen P.C., Hinrichs S.H. Identification of Aspergillus species using internal transcribed spacer regions 1 and 2. J. Clin. Microbiol. 2000, 38:1510-1515.
11. International Commission on Microbiological Specifications for Foods (ICMSF) Toxigenic fungi: Aspergilus. Microorganisms in Foods 5: Microbiological Specifications of Food Pathogens 1996, 347-381. Blackie Academic and Professional, London, UK. ICMSF (Ed.).
12. Klich M.A. Environmental and development factors influencing aflatoxins production by Aspergillus flavus and Aspergillus parasiticus. Mycoscience 2007, 48:71-80.
13. Kraikruan W., Sangchote S., Sukprakarn S. Effect of capsaicin on germination of Colletotrichum capsici conidia. Kasetsart J. (Nat. Sci.) 2008, 42:417-422.
14. Martins M.L., Martins H.M., Bernardo F. Interaction of strains of non-toxigenic Aspergillus flavus with Aspergillus parasiticus on aflatoxin production. Braz. J. Vet. Res. Sci. 2000, 37:439-443.
15. Masood A., Dogra J.V.V., Jha A.K. The influence of colouring and pungent agents of red Chilli (Capsicum annum) on growth and aflatoxin production by Aspergillus flavus. Lett. Appl. Microbiol. 1994, 18:184-186.
16. Northolt M.D., Egmond H.P., Paulsch W.E. Differences between Aspergillus flavus strains in growth and aflatoxins B1 production in relation to water activity and temperature. J. Food Protect. 1977, 40:778-781.
17. Norton R.A. Effect of carotenoids on aflatoxins B1 synthesis by Aspergillus flavus. Phytopathology 1997, 87:814-821.
18. Ogundero V.W. Temperature and aflatoxins production by Aspergillus flavus and A. parasiticus strains from Nigeria groundnuts. J. Basic Microb. 2007, 27:511-514.
19. Samson R.A., Hong S., Frisvad J.C. Old and new concepts of species differentiation in Aspergillus. Med. Mycol. 2006, 44:133-148.
20. Santos L., Marín S., Sanchis V., Ramos A.J. Capsicum and Mycotoxin contamination: state of the art in a global context. Food Sci. Technol. Int. 2008, 14:5-20.
21. Schroeder H.W., Hein H. Aflatoxins: production of the toxin in vitro in relation to temperature. Appl. Microbiol. 1967, 15:441-445.
22. Schweiggert U., Kurz C., Schieber A. Effects of processing and storage on the stability of free and esterified carotenoids of red peppers (Capsicum annum L.) and hot chilli peppers (Capsicum frutescens L.). Eur. Food Res. Technol. 2007, 225:261-270.
23. Singh T., Chittenden C. In-vitro antifungal activity of chilli extracts in combination with Lactobacillus casei against common sapstain fungi. Int. Biodeter. Biodegr. 2008, 62:364-367.
24. Tewksbury J.J., Reagan K.M., Machnicki N.J., Carlo T.A., Haak D.C., Peñaloza A.L.C., Levey D.J. Evolutionary ecology of pungency in wild chillies. PNAS 2008, 105:11808-11811.