Effect of Photosensitization Mediated by Curcumin on Carotenoid and Aflatoxin Content in Different Maize Varieties

Mycotoxins are naturally occurring toxins produced by certain types of fungi that contaminate food and feed, posing serious health risks to human and livestock. This study evaluated the combination of blue light with curcumin to inactivate Aspergillus flavus spores, its effect on aflatoxin B1 (AFB1)...

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Published inApplied sciences Vol. 11; no. 13; p. 5902
Main Authors Nguenha, Rafael, Damyeh, Maral Seidi, Phan, Anh D. T., Hong, Hung T., Chaliha, Mridusmita, O’Hare, Tim J., Netzel, Michael E., Sultanbawa, Yasmina
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 01.07.2021
Subjects
Aflatoxin B1
Aflatoxins
Aspergillus flavus
Carotenoids
Cell walls
Corn
Curcumin
Decontamination
Ethanol
Experiments
Food
Food contamination
Gram-positive bacteria
Health risks
Kernels
Light
Livestock
maize varieties
Mycotoxins
Photosensitization
Propylene
Scanning electron microscopy
Seeds
Spores
Toxins
Australia
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Abstract Mycotoxins are naturally occurring toxins produced by certain types of fungi that contaminate food and feed, posing serious health risks to human and livestock. This study evaluated the combination of blue light with curcumin to inactivate Aspergillus flavus spores, its effect on aflatoxin B1 (AFB1) production and maintaining carotenoid content in three maize varieties. The study was first conducted in vitro, and the spore suspensions (104 CFU·mL−1) were treated with four curcumin concentrations (25 and 50 µM in ethanol, 1000 and 1250 µM in propylene glycol) and illuminated at different light doses from 0 to 130.3 J·cm−2. The photoinactivation efficiency was light-dose dependent with the highest photoinactivation of 2.3 log CFU·mL−1 achieved using 1000 µM curcumin at 104.2 J·cm−2. Scanning electron microscopy revealed cell wall deformations as well as less density in photosensitized cells. Photosensitization of maize kernels gave rise to a complete reduction in the viability of A. flavus and therefore inhibition of AFB1 production, while no significant (p > 0.05) effect was observed using either light or curcumin. Moreover, photosensitization did not affect the carotenoids in all the studied maize varieties. The results suggest that photosensitization is a green alternative preservation technique to decontaminate maize kernels and reduce consumer exposure to AFB1 without any effect on carotenoid content.
AbstractList Mycotoxins are naturally occurring toxins produced by certain types of fungi that contaminate food and feed, posing serious health risks to human and livestock. This study evaluated the combination of blue light with curcumin to inactivate Aspergillus flavus spores, its effect on aflatoxin B1 (AFB1) production and maintaining carotenoid content in three maize varieties. The study was first conducted in vitro, and the spore suspensions (104 CFU·mL−1) were treated with four curcumin concentrations (25 and 50 µM in ethanol, 1000 and 1250 µM in propylene glycol) and illuminated at different light doses from 0 to 130.3 J·cm−2. The photoinactivation efficiency was light-dose dependent with the highest photoinactivation of 2.3 log CFU·mL−1 achieved using 1000 µM curcumin at 104.2 J·cm−2. Scanning electron microscopy revealed cell wall deformations as well as less density in photosensitized cells. Photosensitization of maize kernels gave rise to a complete reduction in the viability of A. flavus and therefore inhibition of AFB1 production, while no significant (p > 0.05) effect was observed using either light or curcumin. Moreover, photosensitization did not affect the carotenoids in all the studied maize varieties. The results suggest that photosensitization is a green alternative preservation technique to decontaminate maize kernels and reduce consumer exposure to AFB1 without any effect on carotenoid content.
Author Nguenha, Rafael
Chaliha, Mridusmita
Phan, Anh D. T.
Netzel, Michael E.
Damyeh, Maral Seidi
O’Hare, Tim J.
Sultanbawa, Yasmina
Hong, Hung T.
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  orcidid: 0000-0002-6315-5996
  surname: Sultanbawa
  fullname: Sultanbawa, Yasmina
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Snippet Mycotoxins are naturally occurring toxins produced by certain types of fungi that contaminate food and feed, posing serious health risks to human and...
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StartPage 5902
SubjectTerms Aflatoxin B1
Aflatoxins
Aspergillus flavus
Carotenoids
Cell walls
Corn
Curcumin
Decontamination
Ethanol
Experiments
Food
Food contamination
Gram-positive bacteria
Health risks
Kernels
Light
Livestock
maize varieties
Mycotoxins
Photosensitization
Propylene
Scanning electron microscopy
Seeds
Spores
Toxins
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Title Effect of Photosensitization Mediated by Curcumin on Carotenoid and Aflatoxin Content in Different Maize Varieties
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