| Abstract Detail
Poster Session Springer, Joshua [1], Trail, Frances [1]. Identification of natural compounds that limit aflatoxin production in Aspergillus parasiticus. Mycotoxins contaminate grains and nuts and some indoor environments. These toxins cause immunosuppressive, carcinogenic, cytotoxic, and teratogenic effects in humans and animals that consume them. Aflatoxin, the most well-known mycotoxin, is produced by several species of the fungus Aspergillus and is highly regulated in food products. Previously we identified activity in black pepper that can eliminate mycotoxin biosynthesis. Black pepper (Piper nigrum) and related Piper species are a rich source of spices and bioactive compounds. The best-studied component of pepper is the amide piperine, which provides the spiciness to pepper. Eight structural variations of amide compounds were synthesized and tested for their efficacy at preventing the production of aflatoxin in liquid culture. One of the compounds reduced aflatoxin levels up to 80% when placed in liquid culture at a concentration of around 25ppm as seen by thin layer chromatography (TLC) analysis. A second compound lowered aflatoxin production as well in culture, but the effect was inconsistent trial to trial. TLC assays indicate that the most effective reduction occurred when the compounds were together in culture.
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1 - Michigan State University, Plant Biology, 612 Wilson Road, East Lansing, MI, 48824, USA
Keywords:
mycotoxins
inhibition
Aspergillus.
Presentation Type: Offered Paper - Poster
Session: P6
Location: Lincoln Room/Kellogg Hotel and Conference Center
Date: Tuesday, June 10th, 2014
Time: 8:00 PM
Number: P6007
Abstract ID:156
Candidate for Awards:None |
