Maize, a very important food crop consumed by billions of individuals and animals worldwide, is commonly contaminated with the fungal toxin aflatoxin B1, a highly potent carcinogen produced by the fungus Aspergillus flavus.
Aflatoxin exposure poses serious health risks to humans and other animals, and presents economic challenges to agricultural industries. However, on account of the highly transmissible nature of the fungus combined with the toxicity of the toxin, it may be difficult to check and develop control techniques in a laboratory setting.
In a recent study published within the journal, Arizona State University researchers and their international colleagues have demonstrated a promising disinfection technique that uses X-ray irradiation to cut back the viability of Aspergillus flius in contaminated corn. uses This method achieves sterilization without reducing the harmful aflatoxin B1 (AFB1) produced by the fungus.
By inactivating Aspergillus flavus, this method prevents the fungus from transferring spores and producing more aflatoxin. This is significant to permit more laboratories to hitch the fight against fungal toxin prevention and control. Stabilizing toxin levels allows scientists to develop and test additional treatment techniques that focus on aflatoxin degradation without the complication of ongoing fungal growth. The results showed that a small dose of radiation stopped the fungal growth of Aspergillus flavus.
The work is an element of a bigger effort by Arizona State University researchers and international partners, supported by the National Institutes of Health, to develop cost-effective ways to cut back aflatoxin transmission and exposure in underserved communities. will be identified.
“We've known about aflatoxin since the 1960s, yet it's a widespread problem,” says Hannah Glessner, lead creator of the brand new study. “X-ray irradiating naturally contaminated corn is an exciting step that supports our research team's work on developing solutions to aflatoxin-related challenges, such as chronic malnutrition.”
Glessner is a graduate research assistant on the Biodesign Center for Health Through the Microbiome and a biodesign PhD student in ASU's School of Engineering for Matter, Transport and Energy.
The team is now examining household cooking strategies to regulate this fungal toxin, in addition to the role of the human gut microbiome in potentially detoxifying foods before they're absorbed into the bloodstream. is
The global challenge of mycotoxin contamination
Aflatoxins are a form of mycotoxins, that are naturally occurring toxic compounds produced by molds or fungi that may grow on various crops. Mycotoxins, including aflatoxins, have potent carcinogenic properties.
Aflatoxins are produced by Aspergillus species and are commonly present in crops including corn, cottonseed and nuts, particularly in hot and humid environments where the mold thrives. Aflatoxin-producing fungi can contaminate crops at various stages, including in the sector, during harvest, and through storage.
Aflatoxin contamination is a serious global concern, particularly in humid, tropical and subtropical regions. It is most typical in Africa, Asia, and parts of South America, where warm conditions can promote the expansion of Aspergillus species.
According to the Food and Agriculture Organization of the United Nations, an estimated 25 percent of the world's food crops are affected by mycotoxins, including aflatoxins. Nigeria, Kenya, India and China are particularly affected on account of their climate and agricultural practices.
Adverse health effects of aflatoxin contamination
Acute aflatoxin poisoning, called aflatoxicosis, can occur when large amounts of contaminated food are eaten. Symptoms include liver damage, nausea, vomiting, abdominal pain and, in severe cases, death.
Aflatoxins are particularly related to an increased risk of liver cancer. The International Agency for Research on Cancer classifies aflatoxins as Group 1 carcinogens, scientifically known to cause cancer in humans. Chronic exposure also can result in stunted growth and immunosuppression in children, increasing susceptibility to infectious diseases.
The World Health Organization estimates that aflatoxins contribute to roughly 5% to twenty-eight% of world cases of liver cancer, with the very best burden in sub-Saharan Africa, Southeast Asia, and China. Each 12 months, aflatoxin exposure causes an estimated 25,000 to 155,000 liver cancer deaths worldwide. Moreover, the consequences of aflatoxin exposure, even at low levels, are more severe in animals.
Climate change is believed to extend the chance posed by aflatoxin by expanding the geographic range of aflatoxin-producing fungi, potentially increasing contamination risks in recent regions. Furthermore, the economic burden on account of aflatoxin contamination is substantial, particularly within the developing world.
Review of the study
The fundamental objective of the study, led by corresponding creator and Assistant Research Professor Lee Voth-Gaeddert, was to find out the irradiation mandatory to destroy fungal viability while preserving aflatoxin B1 concentrations for subsequent detoxing studies. The dosage was to be determined.
These findings open recent avenues for protected handling and research of contaminated food products without compromising the structural and chemical properties mandatory for scientific evaluation. It is hoped that this may increasingly result in recent approaches for scalable and effective solutions to mycotoxin contamination applicable in numerous regions, particularly in developing countries where food safety measures are sometimes limited.