An effect of rosemary (Rosmarinus officinalis) extract on the production of aflatoxin B1 by Aspergillus flavus
2008
Šarić, Lj.Č., Institute for Food Technology, Novi Sad (Serbia) | Škrinjar, M.M., Faculty of Technology, Novi Sad (Serbia) | Sakač, M.B., Institute for Food Technology, Novi Sad (Serbia) | Beljkaš, B.M., Institute for Food Technology, Novi Sad (Serbia) | Čabarkapa, I.S., Institute for Food Technology, Novi Sad (Serbia) | Plavšić, D.V., Institute for Food Technology, Novi Sad (Serbia)
Aflatoxins, metabolites of the fungus Aspergillus flavus, are potent liver toxins and carcinogens in animals, and may also be human carcinogens. There are more than 13 different subtypes of aflatoxin with B1 being the most toxic. The aim of this work was to investigate influence of the rosemary extract at three different concentrations on the production of the AFB1 by three isolates of Aspergillus flavus, that showed ability to produce AFB1 at high concentrations. Samples were analyzed by VICAM’s AflaTest. The rosemary extract at two investigated concentrations (5.00 and 6.50 ml/l) decreased content of AFB1 in YES broth. In the case of isolate 2, the decrease of aflatoxin production was not observed, what means that levels of AFB1 also depending on the isolate nature. The concentration of 6.50 ml/l showed stronger effect than 5.00 ml/l (isolate 3). The lowest concentration of rosemary extract (3.00 ml/l) stimulated production of AFB1.
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