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Preparation, Purification, and Use of Fatty Acid-containing Liposomes
Published on: February 9, 2018
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Effect of Neutral Fats and Fatty Acids on Aflatoxin Production 1
1Department of Food Science and Technology, Washington State University, Pullman, Washington 99163.
Journal of Food Protection
|February 9, 2019
Summary
Neutral fats and fatty acids significantly impact aflatoxin production by Aspergillus flavus. Tricaprylin and tristearin repressed aflatoxin G2 and B1 synthesis, while linoleic acid completely inhibited G1 production.
Area of Science:
- Mycology
- Food Science
- Biochemistry
Background:
- Aflatoxins are toxic secondary metabolites produced by Aspergillus species.
- Understanding factors influencing aflatoxin production is crucial for food safety.
- Fats and fatty acids are potential modulators of microbial metabolism.
Purpose of the Study:
- To investigate the effect of neutral fats and fatty acids on aflatoxin production by Aspergillus flavus.
- To determine the influence of varying concentrations of tricaprylin and tristearin on aflatoxin B1 and G1 synthesis and degradation.
- To compare the impact of linoleic acid and stearic acid on aflatoxin production.
Main Methods:
- Aspergillus flavus (ATCC 15546) was cultured in a chemically defined medium fortified with varying concentrations of tricaprylin, tristearin, linoleic acid, or stearic acid.
- Aflatoxin content was quantitated fluorometrically at 3-, 6-, 9-, and 14-day intervals.
- Degradation rates of aflatoxins B1 and G1 were assessed over the incubation period.
Main Results:
- Increasing concentrations of tricaprylin and tristearin repressed aflatoxin G2 and B1 synthesis, with G2 being more affected.
- Aflatoxin G1 synthesis was completely repressed by 15% linoleic acid throughout the incubation period.
- While stearic acid initially yielded higher B1 than linoleic acid, linoleic acid surpassed it by day 9. G1 degradation exceeded B1 degradation in both control and fortified samples.
Conclusions:
- Neutral fats and specific fatty acids can significantly modulate aflatoxin biosynthesis in Aspergillus flavus.
- Linoleic acid demonstrates a potent inhibitory effect on aflatoxin G1 production.
- Fatty acid composition of the growth medium is a critical factor influencing aflatoxin accumulation and degradation.
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