AFLATOXIGENICITY OF ASPERGILLUS ISOLATED FROM BALANCED FOOD

QUIROGA, E.N.; SOBERÓN, J.R.; SGARIGLIA, M.A.; SAMPIETRO, D.A.; VATTUONE, M.A.

Tucumán (Argentina)

Congreso; XXIII Annual Scientific Meeting of Tucuman Biology Society; 2007

Tucuman Biology Society (publicado en Bio Cell 31 (2), 269, 2007)

Aflatoxins were the first mycotoxins discovered, and the most commonly found form, aflatoxin B1, is the most potent natural mutagen and carcinogen known. Aflatoxins are economically important contaminants of agricultural products including corn (maize, Zea mays L.), peanuts (ground nuts, Arachis hypogaea L.), cottonseed (Gossypium hirsutum L.), copra (Cocos nucifera L.) and various other tree nuts. Inadequate techniques of recollection and storage of food can lead to fungi development producing mycotoxins. These substances cause loss of the nutrition value and produces harmful effects on human and animal health. The aim of this study was to determine the ability to produce aflatoxins by four (4) Aspergillus strains isolated from balanced food used for farm animals in our region. These strains are: A. flavus, A .parasiticus, A. nomius 13137 and A. nomius VSC23. Only two of them (A. nomius 13137 and A nomius VSC23) showed to be aflatoxigenic strains. These fungi produced a compound isolated and identificated as Aflatoxin B1 by TLC and comparison with a mycotoxin standard (Aflatoxin B1, Sigma). Besides from mycelium and culture medium we could isolate a yellow pigment that change its colour to purple when it was exposed to alkaline solutions. This colour is reverted by exposition to acid vapours. Now we are treating to identify and dose this mycotoxin by HPLC.