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Inhibition of Growth and Aflatoxin Production of Aspergilli in Medium Containing Phosphates

C I Lebron1, R A Molins1, H W Walker1

  • 1Departments of Food Technology and Animal Science, and Veterinary Diagnostic Laboratory, Iowa State University, Ames, Iowa 50011.

Journal of Food Protection
|April 18, 2019
PubMed

Insights

Phosphates like tetrasodium pyrophosphate (TSPP) and sodium polyphosphate, glassy (SPG) effectively inhibit Aspergillus flavus and A. parasiticus growth and aflatoxin production. Even at 1.0%, these phosphates significantly reduce mycotoxin levels.

Area of Science:

  • Food Microbiology
  • Mycology
  • Food Chemistry

Background:

  • Aspergillus flavus and Aspergillus parasiticus are significant sources of aflatoxins, potent mycotoxins that contaminate food and feed.
  • Controlling fungal growth and mycotoxin production is crucial for food safety and preventing economic losses.
  • Phosphates are commonly used as food additives, but their efficacy against specific fungal contaminants requires detailed study.

Purpose of the Study:

  • To investigate the inhibitory effects of various phosphates on the mycelial growth and mycotoxin production of Aspergillus flavus and Aspergillus parasiticus.
  • To determine the optimal concentrations and types of phosphates for inhibiting fungal growth and aflatoxin synthesis.

Main Methods:

  • Mycelial growth and mycotoxin production assays were conducted using Sabouraud dextrose agar supplemented with pure or blended pyro-, poly-, or meta-phosphates.
  • Incubation was performed at 30°C for 9 days.
  • Tested phosphates included tetrasodium pyrophosphate (TSPP), sodium polyphosphate, glassy (SPG), a commercial phosphate blend, and combinations of sodium acid pyrophosphate (SAPP), TSPP, and SPG.

Main Results:

  • Significant inhibition of Aspergillus growth was observed with 2.0% TSPP, 1.0% and 2.0% SPG, and 2.0% of a commercial phosphate blend.
  • Lower concentrations of phosphates resulted in limited and atypical mycelial growth.
  • Sporulation and production of aflatoxins B1 and G1 were completely inhibited at 2.0% concentrations of all tested single or blended phosphates.
  • A 1.0% concentration of TSPP or SPG significantly reduced aflatoxin production from parts per million to parts per billion.

Conclusions:

  • Tetrasodium pyrophosphate (TSPP) and sodium polyphosphate, glassy (SPG) are effective inhibitors of Aspergillus flavus and Aspergillus parasiticus growth and aflatoxin production.
  • Specific phosphate concentrations can completely halt fungal sporulation and mycotoxin synthesis, offering a potential strategy for food preservation.
  • Blended phosphates also demonstrate inhibitory potential, suggesting versatile applications in controlling fungal contamination in food products.

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