Characterization of aflatoxigenic Aspergillus flavus associated with aflatoxin B1 (AFB1) production in maize kernel in I
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RESEARCH ARTICLE
Characterization of aflatoxigenic Aspergillus flavus associated with aflatoxin B1 (AFB1) production in maize kernel in India Pooja Kumari1 · Robin Gogoi2 · N. Srinivasa2 · Meena Shekhar1 Received: 14 November 2019 / Revised: 21 October 2020 / Accepted: 1 November 2020 © Indian Phytopathological Society 2020
Abstract Mycotoxin-producing fungi directly impact on the yield and quality of agricultural produce. Aspergillus flavus is predominant fungi to produce aflatoxin B1 (AFB1) mycotoxin in maize. Early detection and quantification of aflatoxin B1 producing A. flavus is indispensable to mitigate maize loss. With this aim, three different detection methods (PCR, qPCR and HPLC) deployed to screen highly toxigenic and atoxigenic isolates of A. flavus. PCR analysis of four A. flavus isolates revealed possession of six toxigenic genes (aflO, aflP, aflQ, aflM, aflS and aflD), among aflO, aflP and aflQ genes are most common. In qPCR, seven isolates tested representing 5 different maize growing agroclimatic zones of India, expressed nor-1 gene. In two of the isolates, higher mean expression levels were noticed. In HPLC, aflatoxin B1 (AFB1) production capacity was tested in all isolates. About 65% of the A. flavus isolates produced aflatoxin B1 (between 43.87 and 0.88 µg/g). This study exhibited that the highly toxic isolate observed from the sample collected from Hyderabad, where maize crop is growing year round, followed by nagaon’s sample from Assam, therefore these locations will need extra care during post harvest condition to minimize the risk of aflatoxin in storage. Keywords Aflatoxin B1 (AFB1) · Aspergillus flavus · Maize · Aflatoxin genes · qPCR · HPLC
Introduction Food and nutritional security has taken prime part in UN sustainable development goal in developing countries. Food insecurity is exacerbated in under-developed/developing nations and spur up malnutrition due to mycotoxin contamination in food commodities (Dipendra et al. 2019; Pankaj et al. 2018; Udomkun et al. 2017). Twenty-five percent of global food crops admixture with mycotoxin contamination. The mycotoxins are toxic secondary metabolites compounds produced by saprophytic fungi namely, Fusarium graminearum, Fusarium moniliforme, Penicillium verrucosum, Aspergillus flavus and Aspergillus parasiticus (Iqbal et al. 2015). Among mycotoxins, aflatoxin (AF) is highly toxic produced by Aspergillus species which contaminate most of the * Pooja Kumari [email protected] 1
Division of Plant Quarantine, ICAR-National Bureau of Plant Genetic Resources, New Delhi 110012, India
Division of Plant Pathology, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
2
agricultural food/fodder crops. A. flavus and A. parasiticus, the major species of concern for aflatoxin contamination, and other species comprise of A. nomius, A. pseudotamarii, A. bombycis, A.ochraceoroseus (Cary et al. 2005; Frisvad et al. 2005; Iqbal et al. 2015; Varga et al. 2003). Aflatoxins are fungal secondary metabolites are detrimental to hum
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