Journal of Environmental Health Sciences (한국환경보건학회지)

Korean Society of Environmental Health (한국환경보건학회)
권호 표지
DOI QR코드

DOI QR Code

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

  • Published : 2007.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

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.

Keywords

References

  1. http://www.kimchi.or.kr
  2. Smith, J.E. and Moss, M.O. : Mycotoxins, formation, analysis and significance. John Wiley & Sons, New York, 60-65, 1985
  3. International Agency for Research on Cancer, IARC monographs on the evaluation of carcinogenic risks to humans: overall evaluations of carcinogenicity. International Agency for Research on Cancer, Lyon, 1995
  4. Kim, J.G. : Occurrence of aflatoxins in rice and rice products and by-products of rice: a review. Korean Journal of Environmental Health, 32(5), 515-521, 2006
  5. Mishra, H.N. and Das, C. : A review on biological control and metabolism of aflatoxin. Critical Reviews in Food Science and Nutrition, 43, 245-264, 2003 https://doi.org/10.1080/10408690390826518
  6. Marth, E.H. and Doyle, M.P. : Update on molds: degradation of aflatoxin. Food Technology, 33, 81-87, 1979
  7. Dorner, J.W., Cole, R.J. and Blankenship, P.D. : Use of a biocompetitive agent to control preharvest aflatoxin in drought stressed peanuts. Journal of Food Proection, 55, 888-892, 1992 https://doi.org/10.4315/0362-028X-55.11.888
  8. Dorner, J.W., Cole, R.J., Connick, W.J., Daigle, D.J., McGuire, M.R. and Shasha, B.S. : Evaluation of biological control formulations to reduce aflatoxin contamination in peanuts. Biological Control, 26, 318-324, 2003 https://doi.org/10.1016/S1049-9644(02)00139-1
  9. Dorner, J.W., Cole, R.J. and Wicklow, D.T. : Aflatoxin reduction in corn through field application of competitive fungi. Journal of Food Protection, 62, 650-656, 1999 https://doi.org/10.4315/0362-028X-62.6.650
  10. Dorner, J.W. : Biological control of aflatoxin crop control. In: Abbas, H. K.(ed), Aflatoxin and food safety. Taylor & Fransis, Boca Raton, 333-352, 2005
  11. Alberts, J.F., Engelbrecht, Y., Steyn, P.S., Holzapfel, W.H. and van Zyl, W.H. : Biological degradation of aflatoxin $B_1$ by Rhodococcus erythropolis cultures. International Journal of Food Microbioogy, 109, 121-126, 2006 https://doi.org/10.1016/j.ijfoodmicro.2006.01.019
  12. Brown, R.L., Cotty, P.J. and Cleveland, T.E. : Reduction in aflatoxin content of maize by a toxigenic strain of Aspergillus flavus. Journal of Food Protection, 54, 623-626, 1991 https://doi.org/10.4315/0362-028X-54.8.623
  13. Horn, B.W., Greene, R.L. and Dorner, J.W. : Inhibition of aflatoxin B1 production by Aspergillus parasiticus using nonaflatoxigenic strains: role of vegetative compatibility. Biological Control, 17, 147-154, 2000 https://doi.org/10.1006/bcon.1999.0798
  14. Han, B.R. : The 100 types of our kimchi which we should know. Hyunam-sa, Seoul, 1999
  15. AOAC, Official Methods of Analysis, 15th ed., Association of Official Analytical Chemists. Washington, DC, 252-483, 1990
  16. Kim, J.G., Lee, Y.W., Kim, P.G., Roh, W.S. and Shintani, H. : Reduction of aflatoxins by Korean soybean paste and its effect on cytotoxicity and reproductive toxicity-part 1. Inhibition of growth and aflatoxin production of Aspergillus parasiticus by Korean soybean paste (doen-jang) and identification of the active component. Journal of Food Protection, 63, 1295-1298, 2000
  17. Kim, J.G., Lee, Y.W., Kim, P.G., Roh, W.S. and Shintani, H. : Reduction of aflatoxins by Korean soybean paste and its effect on cytotoxicity and reproductive toxicity-part 3. Inhibitory effects of Korean soybean paste (doen-jang) on aflatoxin toxicity in laying hens and aflatoxin accumulation in their eggs. Journal of Food Protection, 66, 866-873, 2003 https://doi.org/10.4315/0362-028X-66.5.866
  18. Kim, J.G., Kang, H.Y. and Min, K.J. : Determination of aflatoxins using high performance liquid chromatography and fluorescence or UV absorbance detection. Korean Journal of Environmental Health, 22(1), 36-44, 1996
  19. Gourama, H. and Bullerman, L.B. : Anti-aflatoxigenic activity of Lactobacillus casei pseudoplantarum. International Journal of Food Microbiology, 34, 131-143, 1997 https://doi.org/10.1016/S0168-1605(96)01176-2
  20. Lee, K.M. and Kim, J.G. : The effects of lactic acid bacteria on the growth and aflatoxin B1 production of Aspergillus parasiticus. Korean Journal of Environmental Health, 31(2), 127-133, 2005
  21. Coallier-Ascah, J. and Idziak, E.E. : Interaction between Streptococcus lactis and Aspergillus flavus on production of aflatoxin. Applied and Environmental Microbiology, 49, 163-167, 1985
  22. El Gendy, S.M. and Marth, E.H. : Growth and aflatoxin production by Aspergillus parasiticus in the presence of Lactobacillus casei. Journal of Food Protection, 44, 211-212, 1981 https://doi.org/10.4315/0362-028X-44.3.211
  23. Gourama, H. and Bullerman, L.B. : Antimycotic and antimycotoxigenic effect of lactic acid bacteria. Journal of Food Protection, 57, 1275-1280, 1995a
  24. Gourama, H. and Bullerman, L.B. : Inhibition of growth and aflatoxin production of Aspergillus flavus by Lactobacilli species. Journal of Food Protection, 58, 1249-1256, 1995b https://doi.org/10.4315/0362-028X-58.11.1249
  25. Kim, J.G. and Lee, Y.W. : Effects of Lactobacillus casei and a fermented milk on the growth and aflatoxin production of Aspergillus parasiticus. Korean Journal of Food Hygiene and Safety, 13, 164-170, 1998
  26. Karunaratne, A., Wezenberg, E. and Bullerman, L. B. : Inhibition of mold growth and aflatoxins production by Lactobacillus spp.. Journal of Food Protection, 53, 230-236, 1990 https://doi.org/10.4315/0362-028X-53.3.230
  27. Wiseman, D.W. and Marth, E.H. : Growth and aflatoxin production by Aspergillus parasiticus when in the presence of Streptococcus lactis. Mycopathologia, 73, 49-56, 1981 https://doi.org/10.1007/BF00443014
  28. El-Nezami, H., Salminen, S. and Ahokas, J.T. : Biologic control of food carcinogens with use of Lactobacillus GG. Nutrition Today, 31, 41-42, 1996
  29. El-Nezami, H., Kankaanpaa, P., Salminen, S. and Ahokas, J.: Ability of dairy strains of lactic acid bacteria to bind a common food carcinogen, aflatoxin $B_1$. Food and Chemical Toxicology, 36, 321-326, 1998a https://doi.org/10.1016/S0278-6915(97)00160-9
  30. El-Nezami, H., Kankaanpaa, P., Salminen, S. and Ahokas, J .: Physico-chemical alterations enhance the ability of dairy strains of lactic acid bacteria to remove aflatoxin from contaminated media. Journal of Food Protection, 61, 466-468, 1998b https://doi.org/10.4315/0362-028X-61.4.466
  31. Haskard, C., Binnion, C. and Ahokas, J. : Factors affecting the sequestration of aflatoxin by Lactobacillus rhamnosus strain GG. Chemico-Biological Interactions, 128, 39-49, 2000 https://doi.org/10.1016/S0009-2797(00)00186-1
  32. Kim, J.G. and Yoon, J.S. : Changes of index microorganisms and lactic acid bacteria of Korean fermented vegetables (kimchi) during the ripening and fermentation-part 1. Korean Journal of Environmental Health, 31(1), 79-85, 2005