Journals Information
International Journal of Biochemistry and Biophysics(CEASE PUBLICATION) Vol. 11(2), pp. 17 - 26
DOI: 10.13189/ijbb.2023.110202
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Evaluation of the Thermal Stability Profile of Aflatoxins from Fungal Isolates from Dried Fishes
Azudiugwu Obianuju Sabina 1, George-Okafor Uzoamaka 1, Onuorah Samuel Chinedu 2,*
1 Department of Applied Microbiology and Brewing, Faculty of Natural and Applied Sciences, Enugu State University of Science and Technology, Nigeria
2 Department of Applied Microbiology and Brewing, Faculty of Biosciences, Nnamdi Azikiwe University, Nigeria
ABSTRACT
Ready-to-eat fishes have been associated with aflatoxin-producing fungi which are of public health concern, hence this study on the evaluation of thermal stability of aflatoxins recovered from fungi isolated from dried fishes. Five dried fish samples were cultured on Sabouraud dextose agar and identified phenotypically. The fungal isolates were Aspergillus niger, Aspergillus fumigatus and Fusarium ventricosum. The isolates were assayed for aflatoxins both qualitatively and quantitatively using high performance thin layer chromatography under the ultraviolet light at a wavelength of 365nm. Aspergillus niger and Aspergillus fumigates significantly (P<0.05) produced aflatoxin B1 at higher concentrations than Fusarium ventricosum. Aspergillus fumigatus was the only isolate that produced aflatoxins B2 and G1. Aflatoxin G2 was not produced by any of the fungal isolates. The aflatoxins produced by the isolates were subjected to heat treatment at 121℃ for 30 minutes to determine their thermal stability. There was a marked reduction in aflatoxin B1 from Aspergillus fumigatus after heat treatment. The study showed that aflatoxin B1 produced by the fungal isolates was thermostable at high temperature of 121℃ while aflatoxins B2 and G1 were thermolabile. Dried fishes should therefore not be consumed raw. Contamination of dried fishes by fungi should also be minimized through hygienic handling.
KEYWORDS
Aflatoxins, Dried Fishes, Fusarium, Thermal stability, Aspergillus, Penicillium
Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Azudiugwu Obianuju Sabina , George-Okafor Uzoamaka , Onuorah Samuel Chinedu , "Evaluation of the Thermal Stability Profile of Aflatoxins from Fungal Isolates from Dried Fishes," International Journal of Biochemistry and Biophysics(CEASE PUBLICATION), Vol. 11, No. 2, pp. 17 - 26, 2023. DOI: 10.13189/ijbb.2023.110202.
(b). APA Format:
Azudiugwu Obianuju Sabina , George-Okafor Uzoamaka , Onuorah Samuel Chinedu (2023). Evaluation of the Thermal Stability Profile of Aflatoxins from Fungal Isolates from Dried Fishes. International Journal of Biochemistry and Biophysics(CEASE PUBLICATION), 11(2), 17 - 26. DOI: 10.13189/ijbb.2023.110202.