Aflatoxin is a mycotoxin produced by Aspergillus flavus and a common contaminant of food and feed, posing health hazards to humans and animals alike. The aim of this study is to explore the ability of Pseudomonas putida to degrade aflatoxin B1 (AFB1). The toxigenic strain of A.flavus was isolated from sugarcane and used to produce AFB1 in yeast extract sucrose medium. Two P.putida strains, MTCC 1274 and 2445, were cultured in mineral salt glucose medium (MSG) containing AFB1. The AFB1 was analyzed qualitatively and quantitatively by TLC and HPLC. It was found that Pseudomonas sp. can tolerate AFB1 in the medium (0.2μgml-1), and degrades it very efficiently. Within 24h of incubation, AFB1 was reduced to an undetectable level in MSG medium. Analysis with TLC, HPLC, UV spectrophotometer, gas chromatography mass spectrometry (GC-MS), and Fourier transform infra-red spectroscopy (FT-IR) showed that AFB1 was bio-transformed to structurally different compounds (AFD1, AFD2, and AFD3), with the modified furan and lactone ring on the AFB1 molecule. A toxicity study on the HeLa cells showed that the new compounds formed are less toxic when compared with AFB1. © 2013 Elsevier Ltd.

Akella Sivaramakrishna

Department of Chemistry

School of Advanced Sciences

Vellore Campus

Alka Mehta

Department of Integrative Biology

School of Bio Sciences and Technology

Samuel M.S

Fulltext

Vellore Institute of Technology (VIT) is a private university located in&nbsp;Tamil Nadu, India. Founded in 1984, as Vellore Engineering College, the institution offers 20 undergraduate, 34 postgraduate, four integrated and four research programs. It has campuses in Vellore, Amravati, Bhopal and Chennai.

VIT is one of the top ranked private universities in India according to NIRF, THE and QS Rankings.&nbsp;Govt. of India has recognized&nbsp;VIT, Vellore as an&nbsp;Institution of Eminence. This has allowed VIT to take independent quality initiatives and move up in world ranking.

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VIT University

International Biodeterioration & Biodegradation

Background: p-Nitrophenol (PNP) occurs as contaminants of industrial effluents and it is the most important environmental pollutant and causes significant health and environmental risks, because it is toxic to many living organisms. Nevertheless, the information regarding PNP degradation pathways and their enzymes remain limited. Objective: To evaluate the efficacy of the Pseudomonas Putida 1274 for removal of PNP. Methods: P. putida MTCC 1274 was obtained from MTCC Chandigarh, India and cultured in the minimal medium in the presence of PNP. PNP degradation efficiency was compared under different pH and temperature ranges. The degraded product was isolated and analyzed with different chromatographic and spectroscopic techniques. Results: P. putida 1274 shows good growth and PNP degradation at 37°C in neutral pH. Acidic and alkali pH retarded the growth of P. putida as well as the PNP degradation. On the basis of specialized techniques, hydroquinone was identified as major degraded product. The pathway was identified for the biodegradation of PNP. It involved initial removal of the nitrate group and formation of hydroquinone as one of the intermediates. Conclusion: Our results suggested that P. putida 1274 strain would be a suitable aspirant for bioremediation of nitro-aromatic compounds contaminated sites in the environment. © 2014 Samuel et al.; licensee BioMed Central Ltd.

Journal of Environmental Health Science and Engineering

Bioremediation of p-Nitrophenol by Pseudomonas putida 1274 strain

Cinnamon, cardamom, star anise and clove were studied for their effect on growth of Aspergillus flavus and aflatoxin B1 (AFB1) synthesis. The experiments were carried out in yeast extract sucrose culture broth as well as in rice supplemented with spices. AFB1 produced was analysed qualitatively and quantitatively using thin layer chromatography and high performance liquid chromatography, respectively. At a concentration of 10 mg/ml, cardamom and star anise did not exhibit any antifungal or anti-aflatoxigenic activity in culture broth, whereas cinnamon and clove inhibited A. flavus growth completely. The minimum inhibitory concentrations of cinnamon and clove were 4 and 2 mg/ml, respectively. Concentrations of cinnamon and clove below their minimum inhibitory concentrations showed enhanced fungal growth, while AFB1 synthesis was reduced. Clove inhibited the synthesis of AFB1 significantly up to 99% at concentrations ≥1.0 mg/ml. The spices also inhibited AFB1 synthesis in rice at 5 mg/g, although fungal growth was not inhibited. Clove and cinnamon inhibited AFB1 synthesis significantly up to 99 and 92%, respectively, and star anise and cardamom by 41 and 23%, respectively. The results of this study suggest the use of whole spices rather than their essential oils for controlling fungal and mycotoxin contamination in food grains.

World Mycotoxin Journal

Control of Aspergillus flavus and aflatoxin production with spices in culture medium and rice

Mutation Research/Genetic Toxicology and Environmental Mutagenesis

Analysis of aflatoxin-B1-degrading microbes by use of a combined toxicity-profiling method

Detoxification of aflatoxin B1 by certain bacterial species isolated from Egyptian soil

International Journal of Food Microbiology

Detoxification of aflatoxin B1 and patulin by Enterococcus faecium strains

Degradation of aflatoxin B1 by fungal laccase enzymes

Degradation and detoxification of aflatoxin B1 by Pseudomonas putida

Journal	Data powered by TypesetInternational Biodeterioration & Biodegradation
Publisher	Data powered by TypesetElsevier BV
ISSN	0964-8305
Open Access	0