Aflatoxin Detoxification Potential of Ocimum Tenuiflorum. Issue 3 (26th May 2013)

• Record Type: Journal Article
• Authors: Panda, Pragyanshree; Mehta, Alka
• Is Part Of: Journal of food safety. Volume 33:Issue 3(2013:Jul.)
• Page Start: 265
• Page End: 272
• Publication Date: 2013-05-26
• Subjects: Food adulteration and inspection -- Periodicals; Food contamination -- Periodicals; Food -- Analysis -- Periodicals; Food -- Microbiology -- Periodicals; Pathogenic bacteria -- Periodicals; Food handling -- Periodicals; Food preservatives -- Periodicals; 664
• DOI: 10.1111/jfs.12048
• Languages: English
• ISSNs: 0149-6085

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <sec id="jfs12048-sec-0001" sec-type="section"> <p>Aflatoxins are the secondary toxic metabolites produced by a group of toxigenic fungi. They are the common contaminants of food and feed that cause severe economic and health losses. The present study concerns control of aflatoxin B<sub>1</sub> (AFB<sub>1</sub>) synthesis from <italic>Aspergillus flavus</italic>, direct degradation of AFB<sub>1</sub> and its decontamination on rice by the aqueous extract of <italic>Ocimum tenuiflorum</italic>. In the presence of <italic>Ocimum</italic> extract, the culture of <italic>A. flavus</italic> in yeast extract sucrose medium showed an increase in mycelium mass and reduction in AFB<sub>1</sub> production up to 64%. The direct treatment of AFB<sub>1</sub> with extract at 85C for 4 h led to 74.7% degradation. Whereas in rice spiked with AFB<sub>1</sub>, the degradation was 70.2%. This degradation resulted in detoxification, which was confirmed using mammalian cell culture method. The results of the study showed that <italic>Ocimum</italic> extract can be used efficiently to eliminate the AFB<sub>1</sub> threat.</p> </sec> <sec id="jfs12048-sec-0002" sec-type="section"> <title>Practical Applications</title> <p>Mycotoxin contamination of food and feed is a major concern in food and agricultural sector. Continuous research in the area of physical and chemical methods to eliminate mycotoxin is being carried out but there is a need to find more safe natural agents to reduce the mycotoxin threat. This study demonstrates the efficacy of <italic>Ocimum</italic> as a safe additive, which not only inhibits the aflatoxin production but also degrades the existing toxin. Hence, the <italic>Ocimum</italic> can be safely used for the reduction and removal of aflatoxin to the safe level from the food and feed chain.</p> </sec> </abstract>