Displaying publications 1 - 20 of 21 in total

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  1. Flocculation behavior and mechanism of bioflocculant produced by Aspergillus flavus
    Aljuboori AHR, Idris A, Al-Joubory HHR, Uemura Y, Ibn Abubakar BSU
    J Environ Manage, 2015 Mar 01;150:466-471.
    PMID: 25560664 DOI: 10.1016/j.jenvman.2014.12.035
    In this study, the flocculation behavior and mechanism of a cation-independent bioflocculant IH-7 produced by Aspergillus flavus were investigated. Results showed 91.6% was the lowest flocculating rate recorded by IH-7 (0.5 mg L(-1)) at pH range 4-8. Moreover, IH-7 showed better flocculation performance than polyaluminum chloride (PAC) at a wide range of flocculant concentration (0.06-25 mg L(-1)), temperature (5-45 °C) and salinity (10-60% w/w). The current study found that cation addition did not significantly enhance the flocculating rate and IH-7 is a positively charged bioflocculant. These findings suggest that charge neutralization is the main flocculation mechanism of IH-7 bioflocculant. IH-7 was significantly used to flocculate different types of suspended solids such as activated carbons, kaolin clays, soil solids and yeast cells.
    Matched MeSH terms: Aspergillus flavus/metabolism*
  2. Exposure measurement of aflatoxins and aflatoxin metabolites in human body fluids. A short review
    Leong YH, Latiff AA, Ahmad NI, Rosma A
    Mycotoxin Res, 2012 May;28(2):79-87.
    PMID: 23606045 DOI: 10.1007/s12550-012-0129-8
    Aflatoxins are highly toxic secondary fungal metabolites mainly produced by Aspergillus flavus and A. parasiticus. Human exposure to aflatoxins may result directly from ingestion of contaminated foods, or indirectly from consumption of foods from animals previously exposed to aflatoxins in feeds. This paper focuses on exposure measurement of aflatoxins and aflatoxin metabolites in various human body fluids. Research on different metabolites present in blood, urine, breast milk, and other human fluids or tissues including their detection techniques is reviewed. The association between dietary intake of aflatoxins and biomarker measurement is also highlighted. Finally, aspects related to the differences between aflatoxin determination in food versus the biomarker approach are discussed.
    Matched MeSH terms: Aspergillus flavus/metabolism*
  3. Morphological identification of foodborne pathogens colonizing rice grains in south Asia
    Reddy KR, Farhana NI, Wardah AR, Salleh B
    Pak J Biol Sci, 2010 Aug 15;13(16):794-801.
    PMID: 21850929
    The aim of this study was to identify the foodborne pathogens mainly, Aspergillus sp. colonizing rice grains using cultural and microscopic methods. Four differential media (Czapek Dox Agar (CZA), Czapek Yeast Agar (CYA), Malt Extract Agar (MEA) and Czapek yeast 20% sucrose agar (CYA20S)) were used for differentiation of five Aspergillus sp., colonizing rice grains comparing with standard cultures. We studied macroscopic (colony color and diameter, conidia color, exudates, sclerotia and colony texture) and microscopic (conidiophore color, length and breadth, conidia size, shape and surface texture, vesicle diameter and phialides length and breadth) characteristics for identification of 110 isolates of Aspergillus sp. isolated from 65 rice grain samples collected from various countries in South Asia (Cambodia, India, Indonesia, Malaysia and Thailand). According to morphological characters, all these isolates were belonging to Aspergillus flavus (45), A. fumigatus (8), A. ochraceus (7), A. niger (42) and A. tamarii (8). This is the first report on identification of large number of Aspergillus strains isolated from rice grains in South Asia.
    Matched MeSH terms: Aspergillus flavus/isolation & purification
  4. Fulltext Modelling the effect of water activity and temperature on growth rate and aflatoxin production by two isolates of Aspergillus flavus on paddy
    Mousa W, Ghazali FM, Jinap S, Ghazali HM, Radu S
    J Appl Microbiol, 2011 Nov;111(5):1262-74.
    PMID: 21883729 DOI: 10.1111/j.1365-2672.2011.05134.x
    This study was conducted to characterize the growth of and aflatoxin production by Aspergillus flavus on paddy and to develop kinetic models describing the growth rate as a function of water activity (a(w)) and temperature.
    Matched MeSH terms: Aspergillus flavus/growth & development*; Aspergillus flavus/metabolism
  5. Modeling growth rate and assessing aflatoxins production by Aspergillus flavus as a function of water activity and temperature on polished and brown rice
    Mousa W, Ghazali FM, Jinap S, Ghazali HM, Radu S
    J Food Sci, 2013 Jan;78(1):M56-63.
    PMID: 23301606 DOI: 10.1111/j.1750-3841.2012.02986.x
    The aim of this study was to model the radial growth rate and to assess aflatoxin production by Aspergillus flavus as a function of water activity (a(w) 0.82 to 0.92) and temperature (12 to 42 °C) on polished and brown rice. The growth of the fungi, expressed as colony diameter (mm) was measured daily, and the aflatoxins were analyzed using HPLC with a fluorescence detector. The growth rates were estimated using the primary model of Baranyi, which describes the change in colony radius as a function of time. Total of 2 secondary models were used to describe the combined effects of a(w) and temperature on the growth rates. The models were validated using independent experimental data. Linear Arrhenius-Davey model proved to be the best predictor of A. flavus growth rates on polished and brown rice followed by polynomial model. The estimated optimal growth temperature was around 30 °C. A. flavus growth and aflatoxins were not detected at 0.82 a(w) on polished rice while growth and aflatoxins were detected at this a(w) between 25 and 35 °C on brown rice. The highest amounts of toxins were formed at the highest a(w) values (0.90 to 0.92) at a temperature of 20 °C after 21 d of incubation on both types of rice. Nevertheless, the consistencies of toxin production within a wider range of a(w) values occurred between 25 to 30 °C. Brown rice seems to support A. flavus growth and aflatoxin production more than the polished rice.
    Matched MeSH terms: Aspergillus flavus/growth & development*; Aspergillus flavus/metabolism
  6. Modelling the effect of temperature and water activity on the growth rate of Aspergillus flavus and aflatoxin production in peanut meal extract agar
    Norlia M, Jinap S, Nor-Khaizura MAR, Radu S, John JM, Rahman MAH, et al.
    Int J Food Microbiol, 2020 Dec 16;335:108836.
    PMID: 33065380 DOI: 10.1016/j.ijfoodmicro.2020.108836
    Aspergillus flavus is the predominant species that produce aflatoxins in stored peanuts under favourable conditions. This study aimed to describe the growth and aflatoxin production by two A. flavus strains isolated from imported raw peanuts and to model the effects of temperature and aw on their colony growth rate as a function of temperature and aw in Peanut Meal Extract Agar (PMEA). A full factorial design with seven aw levels (0.85-0.98 aw) and five temperature levels (20-40 °C) was used to investigate the growth and aflatoxin production. Colony diameter was measured daily for 28 days while AFB1 and total aflatoxin were determined on day 3, 7, 14, and 21. The maximum colony growth rate, μmax (mm/day) was estimated by using the primary model of Baranyi, and the μmax was then fitted to the secondary model; second-order polynomial and linear Arrhenius-Davey to describe the colony growth rate as a function of temperature and aw. The results indicated that both strains failed to grow at temperature of 20 °C with aw <0.94 and aw of 0.85 for all temperatures except 30 °C. The highest growth rate was observed at 30 °C, with 0.98 aw for both strains. The analysis of variance showed a significant effect of strain, temperature, and aw on the fungal growth and aflatoxin production (p 
    Matched MeSH terms: Aspergillus flavus/growth & development*; Aspergillus flavus/metabolism
  7. Formulation of maize- and peanut-based semi-synthetic growth media for the ecophysiological studies of aflatoxigenic Aspergillus flavus in maize and peanut agro-ecosystems
    Yazid SNE, Thanggavelu H, Mahror N, Selamat J, Samsudin NIP
    Int J Food Microbiol, 2018 Oct 03;282:57-65.
    PMID: 29913332 DOI: 10.1016/j.ijfoodmicro.2018.06.007
    In studying the ecophysiology of fungal phytopathogens, several stages are involved (in vitro, greenhouse, in planta). Most in vitro studies extensively utilise the general growth media such as Potato Dextrose Agar and Malt Extract Agar. Although the crop components in these media serve as excellent carbon sources and yield luxuriant growth, they are not naturally contaminated with Aspergillus flavus and thus might result in under- or overestimation of its actual toxigenic potentials. Empirical data on the formulation of semi-synthetic growth medium mimicking the natural crop commonly contaminated by A. flavus for the ecophysiological studies in vitro are scarce. The present work was aimed at investigating the ecophysiology of A. flavus on commercial growth media (PDA, MEA); formulating maize- and peanut-based semi-synthetic growth media using two methods of raw material preparation (milling, hot water extraction) at different concentrations (1, 3, 5, 7, 9% w/v), and comparing the ecophysiological parameters between commercial and formulated growth media. Growth rates were obtained by computing the hyphal expansion data into y = mx + c equation. AFB1 was quantified using high performance liquid chromatography with fluorescence detector. Formulated media were found to yield significantly higher growth rates when compared to commercial media. However, commercial media yielded significantly higher AFB1 when compared to all formulated media. Between the two formulations, milling yielded significantly higher growth rates and AFB1 when compared to hot water extraction. Although in vitro data cannot directly extrapolate in planta performance, results obtained in the present work can be used to gauge the actual toxigenic potential of A. flavus in maize and peanut agro-ecosystems.
    Matched MeSH terms: Aspergillus flavus/growth & development*; Aspergillus flavus/metabolism
  8. Kojic acid production by Aspergillus flavus using gelatinized and hydrolyzed sago starch as carbon sources
    Rosfarizan M, Ariff AB, Hassan MA, Karim MI
    Folia Microbiol (Praha), 1998;43(5):459-64.
    PMID: 9867479
    Direct conversion of gelatinized sago starch into kojic acid by Aspergillus flavus strain having amylolytic enzymes was carried out at two different scales of submerged batch fermentation in a 250-mL shake flask and in a 50-L stirred-tank fermentor. For comparison, fermentations were also carried out using glucose and glucose hydrolyzate from enzymic hydrolysis of sago starch as carbon sources. During kojic acid fermentation of starch, starch was first hydrolyzed to glucose by the action of alpha-amylase and glucoamylase during active growth phase. The glucose remaining during the production phase (non-growing phase) was then converted to kojic acid. Kojic acid production (23.5 g/L) using 100 g/L sago starch in a shake flask was comparable to fermentation of glucose (31.5 g/L) and glucose hydrolyzate (27.9 g/L) but in the 50-L fermentor was greatly reduced due to non-optimal aeration conditions. Kojic acid production using glucose was higher in the 50-L fermentor than in the shake flask.
    Matched MeSH terms: Aspergillus flavus/growth & development; Aspergillus flavus/metabolism*
  9. Characterization and expression in Pichia pastoris of a raw starch degrading glucoamylase (GA2) derived from Aspergillus flavus NSH9
    Karim KMR, Husaini A, Sing NN, Tasnim T, Mohd Sinang F, Hussain H, et al.
    Protein Expr Purif, 2019 12;164:105462.
    PMID: 31351992 DOI: 10.1016/j.pep.2019.105462
    The Aspergillus flavus NSH9 gene, encoding a pH and thermostable glucoamylase with a starch binding domain (SBD), was expressed in Pichia pastoris to produce recombinant glucoamylase (rGA2). The full-length glucoamylase gene (2039 bp), and cDNA (1839 bp) encode a 612 amino acid protein most similar to glucoamylase from Aspergillus oryzae RIB40; the first 19 amino acids are presumed to be a signal peptide for secretion, and the SBD is at the C-terminal. The cDNA was successfully secreted by Pichia at 8.23 U mL-1, and the rGA2 was found to be: a 80 kDa monomer, stable from pH 3.0-9.0, with optimum catalytic activity at pH 5.0, active at temperatures up to 80°C (rGA2 retained 58% of its activity after 60 min of incubation at 70°C), and metal ions such as Na+, K+, Ca++ and Mg++ enhanced rGA2 enzyme activity. The starch degrading ability of rGA2 was also observed on raw sago starch and where prolonged incubation generated larger, deeper, holes on the starch granules, indicating rGA2 is an excellent candidate for industrial starch processing applications.
    Matched MeSH terms: Aspergillus flavus/enzymology*; Aspergillus flavus/genetics; Aspergillus flavus/metabolism; Aspergillus flavus/chemistry
  10. The potential hazards of Aspergillus sp. in foods and feeds, and the role of biological treatment: a review
    Sheikh-Ali SI, Ahmad A, Mohd-Setapar SH, Zakaria ZA, Abdul-Talib N, Khamis AK, et al.
    J Microbiol, 2014 Oct;52(10):807-18.
    PMID: 25269603 DOI: 10.1007/s12275-014-4294-7
    The contamination of food and feed by Aspergillus has become a global issue with a significant worldwide economic impact. The growth of Aspergillus is unfavourable to the development of food and feed industries, where the problems happen mostly due to the presence of mycotoxins, which is a toxic metabolite secreted by most Aspergillus groups. Moreover, fungi can produce spores that cause diseases, such as allergies and asthma, especially to human beings. High temperature, high moisture, retarded crops, and poor food storage conditions encourage the growth of mold, as well as the development of mycotoxins. A variety of chemical, biological, and physical strategies have been developed to control the production of mycotoxins. A biological approach, using a mixed culture comprised of Saccharomyces cerevisiae and Lactobacillus rhamnosus resulted in the inhibition of the growth of fungi when inoculated into fermented food. The results reveal that the mixed culture has a higher potential (37.08%) to inhibit the growth of Aspergillus flavus (producer of Aflatoxin) compared to either single culture, L. rhamnosus NRRL B-442 and S. cerevisiae, which inhibit the growth by 63.07% and 64.24%, respectively.
    Matched MeSH terms: Aspergillus flavus/growth & development*; Aspergillus flavus/metabolism
  11. Solid-state fermentation of palm kernel cake with Aspergillus flavus in laterally aerated moving bed bioreactor
    Wong YP, Saw HY, Janaun J, Krishnaiah K, Prabhakar A
    Appl Biochem Biotechnol, 2011 May;164(2):170-82.
    PMID: 21080102 DOI: 10.1007/s12010-010-9124-8
    Solid-state fermentation (SSF) was employed to enhance the nutritive values of palm kernel cake (PKC) for poultry feeding. Aspergillus flavus was isolated from local PKC and utilized to increase the mannose content of PKC via the degradation of β-mannan in PKC; evaluation was done for batch SSF in Erlenmeyer flasks and in a novel laterally aerated moving bed (LAMB) bioreactor. The optimum condition for batch SSF in flasks was 110% initial moisture content, initial pH 6.0, 30 °C, 855 μm particle size, and 120 h of fermentation, yielding 90.91 mg mannose g⁻¹ dry PKC (5.9-fold increase). Batch SSF in the LAMB at the optimum condition yielded 79.61 mg mannose g⁻¹ dry PKC (5.5-fold increase) within just 96 h due to better heat and mass transfer when humidified air flowed radially across the PKC bed. In spite of a compromise of 12% reduction in mannose content when compared with the flasks, the LAMB facilitated good heat and mass transfer, and improved the mannose content of PKC in a shorter fermentation period. These attributes are useful for batch production of fermented PKC feed in an industrial scale.
    Matched MeSH terms: Aspergillus flavus/growth & development; Aspergillus flavus/metabolism*
  12. Antifungal Mechanism of Rhodotorula mucilaginosa and Aureobasidium sp. nov. Isolated from Cerbera manghas L. against the Growth of Destructive Molds in Post Harvested Apples
    Sukmawati D, Shabrina A, Indrayanti R, Kurniati TH, Nurjayadi M, Hidayat I, et al.
    Recent Pat Food Nutr Agric, 2020;11(3):219-228.
    PMID: 32324527 DOI: 10.2174/2212798411666200423101159
    BACKGROUND: Apples often experience postharvest damage due to being attacked by mold organisms. Several groups of molds such as Aspergillus sp., Penicilium expansum, Botrytis cinerea, and Venturia sp. can cause a serious postharvest disease exhibited as watery regions where areas of blue-green tufts of spores develop. Current methods using fungicides to control pathogenic fungi can cause resistance if applied in the long term. An alternative procedure using yeast as a biological agent has been found.

    OBJECTIVE: The aim of this study is to screen potential yeast, which has the ability to inhibit the growth of Aspergillus brasielensis (isolate A1) and Aspergillus flavus section flavi (isolate A17) isolated from apple fruits.

    METHODS: Antagonism test using YMA dual culture medium using in vitro assays and ITS rDNA identification were performed.

    RESULTS: The result showed that 3 out of 19 yeast isolated from Cerbera manghas L, T1, T3 and T4, demonstrated the potential ability as a biocontrol agent. ITS rDNA identification demonstrated that T1 has a similarity to Rhodotorula mucilaginosa while T3 and T4 were identified as Aureobasidium sp. nov. The 3 isolates exhibited the ability to reduce the growth of A. brasiliensis sensu lato better than dithane 0.3% with a Disease Incidence (DI) of 100% and a Disease Severity (DS) value of 45%. Only isolate T1 and T3 were able to reduce decay symptoms in apples inoculated with A. flavus sensu lato (with DO and DS were 100% and 25%, respectively) compared to dithane pesticides 0.3%.

    CONCLUSION: This study indicated that competition between nutrients occurs between pathogenic molds and under-yeast in vitro and in vivo conditions. However, further studies in the future might be able to elucidate the 'killer' activity and interaction with the pathogen cells and the bio-product production using Rhodotorula mucilaginosa and Aureoubasidium namibiae strains to control postharvest diseases.

    Matched MeSH terms: Aspergillus flavus/drug effects*; Aspergillus flavus/genetics
  13. Fulltext Heterologous, Expression, and Characterization of Thermostable Glucoamylase Derived from Aspergillus flavus NSH9 in Pichia pastoris
    Karim KM, Husaini A, Hossain MA, Sing NN, Mohd Sinang F, Hussain MH, et al.
    Biomed Res Int, 2016;2016:5962028.
    PMID: 27504454 DOI: 10.1155/2016/5962028
    A novel thermostable glucoamylase cDNA without starch binding domain (SBD) of Aspergillus flavus NSH9 was successfully identified, isolated, and overexpressed in Pichia pastoris GS115. The complete open reading frame of glucoamylase from Aspergillus flavus NSH9 was identified by employing PCR that encodes 493 amino acids lacking in the SBD. The first 17 amino acids were presumed to be a signal peptide. The cDNA was cloned into Pichia pastoris and the highest expression of recombinant glucoamylase (rGA) was observed after 8 days of incubation period with 1% methanol. The molecular weight of the purified rGA was about 78 kDa and exhibited optimum catalytic activity at pH 5.0 and temperature of 70°C. The enzyme was stable at higher temperature with 50% of residual activity observed after 20 min at 90°C and 100°C. Low concentration of metal (Mg(++), Fe(++), Zn(++), Cu(++), and Pb(++)) had positive effect on rGA activity. This rGA has the potential for use and application in the saccharification steps, due to its thermostability, in the starch processing industries.
    Matched MeSH terms: Aspergillus flavus/classification; Aspergillus flavus/enzymology*; Aspergillus flavus/genetics
  14. Production and characterization of a bioflocculant produced by Aspergillus flavus
    Aljuboori AH, Idris A, Abdullah N, Mohamad R
    Bioresour Technol, 2013 Jan;127:489-93.
    PMID: 23159465 DOI: 10.1016/j.biortech.2012.09.016
    The production and characterization of a bioflocculant, IH-7, by Aspergillus flavus was investigated. About 0.4 g of purified bioflocculant with an average molecular weight of 2.574 × 10(4)Da could be obtained from 1L of fermentation medium. The bioflocculant mainly consisted of protein (28.5%) and sugar (69.7%), including 40% of neutral sugar, 2.48% of uronic acid and 1.8% amino sugar. The neutral sugar components are sucrose, lactose, glucose, xylose, galactose, mannose and fructose at a molar ratio of 2.4:4.4:4.1:5.8:9.9:0.8:3.1. Fourier-transform infrared spectroscopy analysis revealed that purified IH-7 contained hydroxyl, amide, carboxyl and methoxyl groups. The elemental analysis of purified IH-7 showed that the weight fractions of the elements C, H, O, N and S were 29.9%, 4.8%, 34.7%, 3.3%, and 2.0%, respectively. IH-7 had good flocculating rate in kaolin suspension without cation addition and stable over wide range of pH and temperature.
    Matched MeSH terms: Aspergillus flavus/metabolism*
  15. Culture optimization for production and characterization of bioflocculant by Aspergillus flavus grown on chicken viscera hydrolysate
    Mohammed JN, Wan Dagang WRZ
    World J Microbiol Biotechnol, 2019 Jul 22;35(8):121.
    PMID: 31332590 DOI: 10.1007/s11274-019-2696-8
    The economics of bioflocculant production is coupled with the use of a low-cost substrate at appropriate culture conditions. The use of a waste substrate for this purpose offers an additional treatment measure to mitigate environmental pollution. We investigated the growth of Aspergillus flavus and its bioflocculant yield using chicken viscera hydrolysate as the sole media. The effects of culture conditions including time, pH, shaker speed, temperature and inoculum size on bioflocculant production were all investigated and optimised through response surface method based on the central component design (CCD) package of Design Expert. Next, the purified bioflocculant was physically and chemically characterised. Under optimised culture conditions (incubation time 72 h, pH 7, shaker speed 150 rpm, temperature 35 °C and inoculum 4%), 6.75 g/L yield of crude bioflocculant was recorded. The bioflocculant activity was mostly distributed in the cell-free supernatant with optimum efficiency of 91.8% at a dose of 4 mL/100 mL Kaolin suspension. The purified bioflocculant was a glycoprotein consisting of 23.46% protein and 74.5% sugar, including 46% neutral sugar and 2.01% uronic acid. The X-ray photoelectron spectroscopy fundamental analysis of the purified bioflocculant indicated that the mass proportion of C, O and N, were 63.46%, 27.87% and 8.86%, respectively. The bioflocculant is mainly composed of carbonyl, amino, hydroxyl, and amide functional groups. This study for the first time indicates a high potential of bioflocculant yield from chicken viscera at the appropriate culture conditions.
    Matched MeSH terms: Aspergillus flavus/metabolism*
  16. Polyphasic approach to the identification and characterization of aflatoxigenic strains of Aspergillus section Flavi isolated from peanuts and peanut-based products marketed in Malaysia
    Norlia M, Jinap S, Nor-Khaizura MAR, Son R, Chin CK, Sardjono
    Int J Food Microbiol, 2018 Oct 03;282:9-15.
    PMID: 29885975 DOI: 10.1016/j.ijfoodmicro.2018.05.030
    Peanuts are widely consumed as the main ingredient in many local dishes in Malaysia. However, the tropical climate in Malaysia (high temperature and humidity) favours the growth of fungi from Aspergillus section Flavi, especially during storage. Most of the species from this section, such as A. flavus, A. parasiticus and A. nomius, are natural producers of aflatoxins. Precise identification of local isolates and information regarding their ability to produce aflatoxins are very important to evaluate the safety of food marketed in Malaysia. Therefore, this study aimed to identify and characterize the aflatoxigenic and non-aflatoxigenic strains of Aspergillus section Flavi in peanuts and peanut-based products. A polyphasic approach, consisting of morphological and chemical characterizations was applied to 128 isolates originating from raw peanuts and peanut-based products. On the basis of morphological characters, 127 positively identified as Aspergillus flavus, and the other as A. nomius. Chemical characterization revealed six chemotype profiles which indicates diversity of toxigenic potential. About 58.6%, 68.5%, and 100% of the isolates are positive for aflatoxins, cyclopiazonic acid and aspergillic acid productions respectively. The majority of the isolates originating from raw peanut samples (64.8%) were aflatoxigenic, while those from peanut-based products were less toxigenic (39.1%). The precise identification of these species may help in developing control strategies for aflatoxigenic fungi and aflatoxin contamination in peanuts, especially during storage. These findings also highlight the possibility of the co-occurrence of other toxins, which could increase the potential toxic effects of peanuts.
    Matched MeSH terms: Aspergillus flavus/isolation & purification
  17. Purification and characterization of alpha-amylase from Aspergillus flavus
    Khoo SL, Amirul AA, Kamaruzaman M, Nazalan N, Azizan MN
    Folia Microbiol (Praha), 1994;39(5):392-8.
    PMID: 7729774
    Aspergillus flavus produced approximately 50 U/mL of amylolytic activity when grown in liquid medium with raw low-grade tapioca starch as substrate. Electrophoretic analysis of the culture filtrate showed the presence of only one amylolytic enzyme, identified as an alpha-amylase as evidenced by (i) rapid loss of color in iodine-stained starch and (ii) production of a mixture of glucose, maltose, maltotriose and maltotetraose as starch digestion products. The enzyme was purified by ammonium sulfate precipitation and ion-exchange chromatography and was found to be homogeneous on sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The purified enzyme had a molar mass of 52.5 +/- 2.5 kDa with an isoelectric point at pH 3.5. The enzyme was found to have maximum activity at pH 6.0 and was stable in a pH range from 5.0 to 8.5. The optimum temperature for the enzyme was 55 degrees C and it was stable for 1 h up to 50 degrees C. The Km and V for gelatinized tapioca starch were 0.5 g/L and 108.67 mumol reducing sugars per mg protein per min, respectively.
    Matched MeSH terms: Aspergillus flavus/enzymology*
  18. Fulltext Characterization of phenolics and biological activities of different solvent extracts from Withania somnifera fruit
    Tabassam, Q., Mehmood, T., Anwar, F., Saari, N., Qadir, R.
    International Food Research Journal, 2020;27(5):915-924.
    MyJurnal
    The present work studies the profiling of phenolic bioactive and in vitro biological (anticancer, antioxidant, and antimicrobial) activities of different solvent extracts from Withania
    somnifera fruit. Anticancer activity was performed using potato-disc assay and Agrobacterium tumefaciens. While antibacterial and antifungal evaluation was done by using disc diffusion method against bacterial (Staphylococcus aureus, S. epidermidis, Escherichia coli, and
    Klebsiella pneumonia) and fungal (Aspergillus flavus and Fusarium oxysporum) strains.
    Among different extraction solvents used, n-hexane extract exhibited the highest inhibition of
    tumour initiation (64%), whereas ethyl acetate (15%) was the lowest by using potato-disc
    assay. Highest total phenolic and total flavonoid contents were noted for methanolic (69.10
    GAE mg/g DW%) and n-hexane (29.45 CE mg/g DW%) extracts, respectively. For antioxidant potential, 2,2,1-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging (IC50) and reducing power EC50 were noted to be superior (0.6 and 2.0 mg/mL, respectively) for n-hexane
    extract. All the tested extracts showed considerable antibacterial and antifungal activity with
    the highest growth inhibition zones for K. pneumoniae (31.70 mm) and A. flavus (27.09 mm)
    were shown by n-hexane extract. High Performance Liquid Chromatographic (HPLC) analysis of individual phenolics (gallic acid, 2,288.48 mg/kg) indicated the highest contents of these
    compounds in n-hexane extract, which might explain the potent biological activities of this
    extract. Our findings revealed that the bioactive present in the tested fruit had significant
    potential as anticancer, antibacterial, and antifungal agents. Further studies are needed to
    elucidate the mechanism of actions of isolated bioactive against specific diseases such as
    cancer, especially in the case of n-hexane fraction.
    Matched MeSH terms: Aspergillus flavus
  19. Fulltext Saprophytic yeasts: effective biocontrol agents against Aspergillus flavus
    Afsah-Hejri, L.
    International Food Research Journal, 2013;20(6):3403-3409.
    MyJurnal
    Aflatoxins are carcinogenic, mutagenic and teratogenic fungal toxins predominantly produced by Aspergillus flavus (A. flavus) and Aspergillus parasiticus (A. parasiticus). Members of the Aspergillus family are wound-invading pathogens that can infect pistachio trees and nuts. The pistachio nut is a favorite tree nut worldwide, and more than half of the world’s pistachio production is from Iran. Pistachio nuts can easily be infected with Aspergillus spp. due to early splitting or due to animal, insect or physical damage. Any established infection of Aspergillus under high relative humidity and temperature results in the production and rapid accumulation of aflatoxins in pistachio nuts. It is impractical to remove aflatoxins from pistachio nuts after they are produced. Some microorganisms (such as saprophytic yeasts) have been reported to have an antagonistic effect against Aspergillus spp. This study aimed to isolate saprophytic yeasts from pistachio fruits and leaves and investigate their biocontrol activities against a toxigenic strain of Aspergillus flavus (A. flavus). Saprophytic yeasts were identified based on their morphological properties and biochemical tests. In total, 24 yeast isolates were obtained from pistachio fruits and leaves, and their antagonistic effect on A. flavus (PTCC 5006) was investigated. Five saprophytic yeast isolates, displaying the highest biocontrol activities against A. flavus (PTCC 5006), were identified as Pseudozyma fusiformata, Cryptococcus albidus, Rhodotorula fragaria, Cryptococcus hungaricus and Rhodotorula hinula. The biocontrol activities of these yeast isolates were evaluated by their inhibitory effects on sporulation, colony expansion, biomass production and prevention of aflatoxin B1 (AFB1) production. Pseudozyma fusiformata was the most effective yeast isolate in terms of spore reduction (84.6%) and inhibition of AFB1 production (89.1%). Cryptococcus albidus produced the maximum reduction in fungal dry weight (77.9%). Based on these results, isolated saprophytic yeasts from pistachio fruits and leaves can be used as effective biocontrol agents against the growth of Aspergillus and aflatoxin production.
    Matched MeSH terms: Aspergillus flavus
  20. Fulltext Purification of an alpha amylase from Aspergillus flavus NSH9 and molecular characterization of its nucleotide gene sequence
    Karim KMR, Husaini A, Sing NN, Sinang FM, Roslan HA, Hussain H
    3 Biotech, 2018 Apr;8(4):204.
    PMID: 29607285 DOI: 10.1007/s13205-018-1225-z
    In this study, an alpha-amylase enzyme from a locally isolated Aspergillus flavus NSH9 was purified and characterized. The extracellular α-amylase was purified by ammonium sulfate precipitation and anion-exchange chromatography at a final yield of 2.55-fold and recovery of 11.73%. The molecular mass of the purified α-amylase was estimated to be 54 kDa using SDS-PAGE and the enzyme exhibited optimal catalytic activity at pH 5.0 and temperature of 50 °C. The enzyme was also thermally stable at 50 °C, with 87% residual activity after 60 min. As a metalloenzymes containing calcium, the purified α-amylase showed significantly increased enzyme activity in the presence of Ca2+ ions. Further gene isolation and characterization shows that the α-amylase gene of A. flavus NSH9 contained eight introns and an open reading frame that encodes for 499 amino acids with the first 21 amino acids presumed to be a signal peptide. Analysis of the deduced peptide sequence showed the presence of three conserved catalytic residues of α-amylase, two Ca2+-binding sites, seven conserved peptide sequences, and several other properties that indicates the protein belongs to glycosyl hydrolase family 13 capable of acting on α-1,4-bonds only. Based on sequence similarity, the deduced peptide sequence of A. flavus NSH9 α-amylase was also found to carry two potential surface/secondary-binding site (SBS) residues (Trp 237 and Tyr 409) that might be playing crucial roles in both the enzyme activity and also the binding of starch granules.
    Matched MeSH terms: Aspergillus flavus
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