• 제목, 요약, 키워드: A. parasiticus

Search Result 51, Processing Time 0.034 seconds

The Effects of Lactic Acid Bacteria on the Growth and Aflatoxin $B_1$ Production of Aspergillus parasiticus (유산균이 Aspergillus parasiticus의 성장과 Aflatoxin $B_1$ 생성에 미치는 영향)

  • Lee Kyung-Min;Kim Jong-Gyu
    • Journal of Environmental Health Sciences
    • /
    • v.31 no.2
    • /
    • pp.127-133
    • /
    • 2005
  • This study was performed to investigate the competitive effect of Leuconostoc mesenteroides and Lactobacillus plantarum on the growth and aflatoxin $B_1$ production of Aspergillus parasiticus. Leu. mesenteroides and Lac. plantarum were grown with A. parasiticus in a modified APT broth at $28^{\circ}C$ for 9 days. It was observed that the growth of A. parasiticus got lower when the two bacteria were inoculated simultaneously than when the mold grew alone. The pH of mixed culture of Leu. mesenteroides and Lac. plantarum showed significantly lower value than the pH of the pure culture of A. parasiticus (p<0.05). The acidity of the mixed culture group significantly increased compared with the control group (A. parasiticus alone group) (p<0.05). The aflatoxin $B_1$ production was significantly decreased in the mixed culture group than in the A. parasiticus alone group (p<0.05). Leu. mesenteroides showed the more efficient effect than Lac. plantarum. These results indicate that the two lactic acid bacteria have inhibitory effect on the growth and aflatoxin $B_1$ production of Aspergillus parasiticus.

Inhibitory Effect of Korean Fermented Vegetable (Kimchi) on the Growth and Aflatoxin Production of Aspergillus parasicitus-Part 1.

  • Kim, Jong-Gyu;Lee, Kyung-Min
    • Journal of Environmental Health Sciences
    • /
    • v.33 no.3
    • /
    • pp.190-194
    • /
    • 2007
  • Aflatoxin $B_1$ is a mycotoxin produced by Aspergillus flavus and A. parasiticus and is a human carcinogen. This study was performed to investigate reduction of growth and aflatoxin production of A. parasiticus by kimchi. A. parasiticus was grown in a modified APT broth with the juice of kimchi (at a concentration of 7%) at $28^{\circ}C$ for 9 days. Aflatoxin $B_1$ was determined by use of high performance liquid chromatography (HPLC). The addition of the juice of kimchi significantly reduced mycelial growth and aflatoxin production during the incubation period (p<0.05). Reduction of mycelial growth of A. parasiticus as the result of addition of the juice of kimchi was observed to range between 64.8 to 83.4% while reduction of aflatoxin production ranged from 62.2 to 73.0%. This study indicates that kimchi could be an effective inhibitor of aflatoxin production although mycelial growth may be permitted. More research is needed to study the inhibitory effects of the metabolites of kimchi.

Comparative observations on Cephaleuros parasiticus and C. virescens (Trentepohliaceae, Chlorophyta) from India

  • Suto, Yasuo;Ganesan, E.K.;West, John A.
    • ALGAE
    • /
    • v.29 no.2
    • /
    • pp.121-126
    • /
    • 2014
  • Cephaleuros parasiticus and C. virescens were collected from Kerala and Tamil Nadu, India. Macroscopic and microscopic features were observed and their comparative features were discussed. The lesions of C. parasiticus occur on the upper and lower leaf surfaces although zoosporangia form only on the lower surface. The thalli grow subepidermally and intramatrically, causing necrosis of whole leaf tissue. On the other hand C. virescens thalli develop on the upper surface and zoosporangia form on the upper surface, the thalli grow subcuticularly, and only the host epidermal and palisade cells are necrosed. Syzygium aromaticum and Polyalthia longifolia are new host plants of C. parasiticus and C. virescens, respectively.

Effect of Allylisothiocyanate on the Enzyme Activities During the Culture of Aspergillus parasiticus R-716 (Allylisothiocyanate첨가가 Aspergillus parasiticus R-716의 배양중 효소활성에 미치는 영향)

  • 김성영
    • Journal of Food Hygiene and Safety
    • /
    • v.12 no.2
    • /
    • pp.97-101
    • /
    • 1997
  • Effect of allylisothiocyanate on the enzyme activites including malate degydrogenase, isocitrate dehydrogenase, NADPH and acetyl CoA which were related to aflatoxin production of Aspergillus parasticus R-716 were invetigated. The activities of malate dehydrogenase (EC.1.1.1.37), isocitrate dehydrogenase (E.C.1.1.1.42) and NADPH oxidase (E.C.1.6.99.1) indicated relatively high in the 50 ppm allylisothiocyanate-added-culture. In contrast, the activity of acetyl CoA in the 50 ppm allylisothiocyanate-added-culture showed rather lower level through the cultivation.

  • PDF

The Effects of Garlic (Allium sativum L.) Extract on Growth, Lipid and Aflatoxin Production by Aspergillus parasiticus R-716 (Aspergillus parasiticus R-716의 生育, 脂質 및 Aflatoxin 生産에 미치는 마늘(Allium sativum L.)엑기스의 영향)

  • Woo, Young Sook;Chung, Duck Hwa
    • Journal of Environmental Health Sciences
    • /
    • v.10 no.2
    • /
    • pp.89-97
    • /
    • 1984
  • The possible effects of garlic (Aliium sativurn L.) extract on growth and aflatoxin production by Aspergillus parasiticus R- 716 were investigated. Various solvent extracts of garlic strongly inhibited growth and sporulation by Aspergillus parasiticus R-716, and effective solvents used for extraction of garlic were chloroform, benzene, and water-chloroform. The growth and aflatoxin production decreased with the increase in extract concentration, and extract equivalent 1.5g of raw garlic weight in 25ml SLS medium completely inhibited, and at a level of 1.25g garlic, total aflatoxin was reduced 64% (472 ${\mu}g$/25ml) of that produced in the control (1, 352 ${\mu}g$/25 ml). During cultivation inhibitory rate of growth was reduced from 89.1% to 40% and aflatoxin $B_2$, $G_1$ production increased with the laps of time. Especially garlic extract appeared to have a stimulatory effect on lipid accumulation on the contrary aflatoxin production.

  • PDF

The Effects of Allylisothiocyanate on the Aflatoxin Production of Aspergillus parasiticus R-716 (Allylisothiocyanate가 Aspergillus parasiticus R-716의 aflatoxin 생성에 미치는 영향)

  • 김동술;장덕화
    • Journal of Food Hygiene and Safety
    • /
    • v.11 no.1
    • /
    • pp.35-39
    • /
    • 1996
  • The effect of allyisothiocyanate, the mahor compound of radish on the growth of Aspergillus parasiticus R-716 and aflatoxin production, was investigated. An increase in the level of allylisothiocyanate results in a decrease both growth and aflatoxin per myclial weight, and the addition of 125 ppm allylisothocynate completely inhibited the growth of the strain. The addition of allylisothiocyanate to the culture of R-716 strain the production of aflatoxin. The inhibition of aflatoxin was more B-group than G-group and M-group during cultural period. The growth of strain and aflatoxin production were greatly affected by the addition of allylisothiocyanate.

  • PDF

Inhibitory Effect of Garlic on the Growth of Aspergillus parasiticus (한국산 마늘에 의한 Aspergillus parasiticus의 성장 억제 효과)

  • Park, Jeong-Yeong;Kim, Jong-Gyu
    • Journal of Environmental Health Sciences
    • /
    • v.35 no.2
    • /
    • pp.95-99
    • /
    • 2009
  • This study was performed to investigate the possible effect of garlic produced in Korea on the inhibition/reduction of growth of A. parasiticus, a toxigenic strain. The effect was studied using different concentrations of freeze-dried garlic in potato-dextrose agar (PDA) and/or in yeast-extract sucrose (YES) broth at $25^{\circ}C$ for 15 days. While inhibition of the fungal growth due to increasing the concentration of garlic was observed, the more remarkable effect was observed on the ninth day. Reduction of fungal diameter as a result of addition of garlic on PDA was observed to range between 3.4% to 20.1 % while reduction of mycelial weight in YES broth ranged from 9.9% to 30.5%. The 0.5% and 1.0% concentrations of garlic significantly reduced fungal diameter in PDA on the 9th day, while 0.1 %, 0.5%, and 1.0% concentrations of garlic significantly reduced the mycelial weight in YES broth (p<0.05). Dose-response relationships were observed between the concentration of garlic and inhibition of growth both in solid culture and in liquid culture. This study indicates that garlic could be an effective inhibitor at a human consumption level of the growth of A. parasiticus. More research is needed to study the inhibitory effects of the main active component of garlic.

Inhibitory Effects of Loranthus Parasiticus Extract on Carbohydrate Digestive Enzymes and Postprandial Hyperglycemia (상기생(Loranthus parasiticus) 추출물의 탄수화물 소화 효소 및 식후 고혈당 저해 효과)

  • Park, Min-Jung;Park, Jae-Eun;Han, Ji-Sook
    • Journal of Life Science
    • /
    • v.30 no.1
    • /
    • pp.18-25
    • /
    • 2020
  • This study was designed to investigate whether Loranthus parasiticus extract (LPE) could inhibit the activities of carbohydrate digestive enzymes and alleviate postprandial hyperglycemia in diabetic mice. Lyophilized L. parasiticus was extracted with 80% ethanol and concentrated. The inhibitory effects of LPE on carbohydrate digestive enzymes were evaluated by examining α-glucosidase and αamylase, and it was seen to inhibit the activities of both enzymes in a dose-dependent manner. More specifically, the IC50 values of LPE against α-glucosidase and α-amylase were 0.121±0.007 and 0.157±0.004 mg/ml, respectively, significantly lower than those of acarbose, showing that LPE has stronger inhibitory effects than the positive control. These results suggest that LPE strongly inhibits the activities of these digestive enzymes. Blood glucose levels in the control group of diabetic mice increased to 490.00±28.52 mg/dl and 474.60±25.30 mg/dl at 60 and 120 min after a meal, respectively. However, when LPE was added to starch, postprandial blood glucose levels were significantly reduced (463.0±23.73 and 418.5±24.50 mg/dl at 60 and 120 min, respectively; p<0.05). The area under the curve also significantly decreased following administration of LPE, with no cytotoxicity. These results therefore indicate that LPE could be used as an α-glucosidase and α-amylase inhibitor and delay carbohydrate digestion and, thus, glucose absorption after a meal.

Effect of Aloe vera on the Growth and Aflatoxin Production of Aspergillus parasiticus (알로에 베라가 Aspergillus parasiticus의 생육 및 aflatoxin 생성에 미치는 영향)

  • 김종규;이용욱
    • Journal of Environmental Health Sciences
    • /
    • v.21 no.3
    • /
    • pp.48-55
    • /
    • 1995
  • This study was performed to investigate the inhibitory effect of Aloe vera on the growth and aflatoxin production of Aspergillus parasiticus. Spore suspension of A. parasiticus ATCC 15517 was inoculated on the yeast-extract sucrose broth containing 0.1%, 0.5%, 1.0% and 10.0% of chloroform extract of Aloe vera and then incubated at 30$\circ$C for 7 days. Mycelial weight was 160.7 mg/5ml in control group and decreased by the addition of the extract with no significance. The mold caused decrease in pH of the media with and without the extract. pH in the group contained 10.0% of the extract showed significantly higher value of 5.10 than that of 4.90 in control group (p<0.05). Fluorescence spots of four aflatoxins were observed under the 365 nm of UV light after extraction of the media and TLC. In the result of separation and determination by HPLC, the aflatoxins were produced in the order of $B_1, G_1, B_2$ and $G_2$ in all groups. Production of aflatoxins $B_1, B_2$ and $G_1$ was reduced by the addition of the extract and decreased as amount of the extract increased. The production of aflatoxins $B_1$ and $B_2$ significantly reduced when the media contained more than 1.0% of the extract, and $G_1$ more than 0.5%, respectively(p<0.05). No reduction and no significant difference among groups were observed in case of aflatoxin $G_2$. With the above result, the extract of Aloe vera reduced the production of aflatoxin by A. parasiticus though it did not inhibit mycelial growth.

  • PDF

Effect of Lactobacillus casei and a Fermented Milk on the Growth and Aflatoxin Production of Asperillus Parasiticus (유산균과 그 발효유가 Asperigllus parasiticus의 생육과 Aflatoxin 생성에 미치는 영향)

  • 김종규;이용욱
    • Journal of Food Hygiene and Safety
    • /
    • v.13 no.2
    • /
    • pp.164-170
    • /
    • 1998
  • In this study a commercial fermented milk produced in Korea and a Lactobacillus strain used for the product (L. casei) were found to affect mold growth and inhibit aflatoxin production by Aspergillus parasiticus ATCC 15517. Aflatoxins were determined using an HPLC system that consisted of a $C_{18}$ column and a fluorescence detector. When the fermented milk was added to the yeast-extract broth the levels of aflatoxin $B_{1}\;and\;G_{1}$ significantly decreased by 48.6~58.1% and 29.8~34.2%, respectively (p$B_{1}\;and\;G_{1}$ were found in comparison with the control (monoculture). L. casei was found to be very inhibitory to the growth of A. parasiticus for 5 days, but no significant difference of mycelial weight was observed between the mixed culture and control at the end of incubation. The pH values of the culture broth in mixed culture were observed to be significantly lower than those in monoculture (p

  • PDF