اثر استفاده از گاز ازن بر کاهش افلاتوکسین موجود در بلغور ذرت دندان اسبی (Zea mays var. indentata)
محورهای موضوعی : میکروبیولوژی مواد غذایی
نوشین فرهادیه
1
(دانش آموخته کارشناسی ارشد گروه علوم و مهندسی صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران)
اورنگ عیوض زاده
2
(استادیار گروه علوم و صنایع غذایی، واحد ورامین پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران)
بابک غیاثی طرزی
3
(دانشیار گروه علوم و مهندسی صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران)
کلید واژه: آفلاتوکسین B1, بلغور ذرت, سمیت, گاز ازن,
چکیده مقاله :
مقدمه: آفلاتوکسین ها متابولیت های ثانویه برخی از قارچ ها می باشند. آفلاتوکسین ها به ویژه آفلاتوکسین B1 به شدت سمی هستند و ممکن است خطرات جدی برای سلامت انسان و حیوان ایجاد نمایند. در این تحقیق تأثیر فرایندهای ازناسیون بر روی میزان آفلاتوکسین بلغور ذرت بررسی گردیده است. مواد و روش ها: در فرایند ازناسیون، بلغورذرت تلقیح شده با قارچ آسپرژیلوس فلاووس (CFU/ ml107×2)، تحت تأثیر ازن با غلظت های ۷ و ۹ میلی گرم بر لیتر و مدت زمان های ۱۲۰ و ۱۸۰ دقیقه قرار گرفت و اثر فرایند ازناسیون بر روی مقادیرآفلاتوسین B1، B2، G1 و G2، مورد بررسی قرار گرفت. سنجش آفلاتوکسین با استفاده از دستگاه HPLC انجام شد و میزان آفلاتوکسین مورد مقایسه قرار گرفت. یافته ها: نتایج نشان داد که فرایند ازناسیون به طور معنی داری، باعث کاهش میزان آفلاتوکسین B1، گردید (05/0≥p ) و در تمامی تیمارها (به جز تیمار شاهد آلوده شده) کمتر از میزان مجاز آن در استاندارد ملی ایران (ppb 5) بوده است. کاهش آفلاتوکسین تحت تاثیر غلظت و زمان در معرض قرارگیری ازن بود (05/0≥p ) و کمترین مقادیر آفلاتوکسین B1در بلغور ازناسیون شده با غلظت ۹ میلی گرم بر لیتر به مدت ۱۸۰ دقیقه مشاهده شد (05/0≥p ). در ارتباط با سایر آفلاتوکسین ها (B2، G1 و G2)، بیشترین میزان آفلاتوکسین در تمامی موارد مربوط به نمونه شاهد بود، تحت تاثیر فرایند ازناسیون مقادیر آن ها به طور معنی داری کاهش یافت (05/0≥p ). در مجموع با وجودی که سایر آفلاتوکسین ها تحت تأثیر ازن قرار گرفته اند اما کاهش آنها کم بوده است و همچنین این تاثیر از روند منظمی پیروی نمی کرد. نتیجه گیری: با توجه به نتایج به نظر می رسد، ازوناسیون روشی موثر، سریع و بی خطر برای کاهش آفلاتوکسین ها به ویژه آفلاتوکسین B1 در بلغور ذرت می باشد.
Introduction: Aflatoxins are the secondary toxic metabolites of some fungi. Aflatoxins, especially aflatoxin B1, are highly toxic and may cause serious risks to human and animal health. In this study, the effects of ozonation processes on aflatoxin content of corn bulgur were investigated. Materials and Methods: In this investigation, corn bulgur was inoculated with Aspergillus flavus (2 × 107 CFU/ ml), was subjected to ozonation process at the concentrations of 7 and 9 mg/ L for 120 and 180 minutes. The effect of ozonation process on aflatoxins B1 values was investigated. HPLC apparatus was employed as a mean to determines aflatoxin qualitatively and quantity. Results: The results showed that the ozonation process reduced aflatoxins B1, and in all treatments (except control) was lower than the permissible limit defined by the national standard of Iran (5 ppb). Decrease of aflatoxin was influenced by the concentration and time of exposure to ozone, and the lowest level of aflatoxin B1 observed in ozonated corn bulgur at the concentration of 9 mg/ L for 180 minutes (p < 0.05). In relation to other aflatoxins (B2, G1 and G2), ozonation reduced the concentration significantly quall the highest concentration was detected in control (P <0.05). Overall, although other aflatoxins were affected by ozone, their depletion was modest, and this effect did not follow a regular pattern. Conclusion: According to the results, ozonation an effective, fast, and safe method to reduce aflatoxin B1 in corn bulgur.
Anon. (2011). Human and Animal Feed - Measurement of group B and G aflatoxins by high-efficiency liquid chromatography and immunoafinite purification. Publications of Iran Institute of Standards and Industrial Research, Standard No. 6872.
Bashiri, P. (2011). Investigate the reduction of pistachio aflatoxin using ozone. PhD Thesis in Food Science and Technology. Mashhad Ferdowsi University [In persian].
Cullen, P., Tiwari, B., O'Donnell, C. & Muthukumarappan K. (2009). Modelling approaches to ozone processing of liquid foods. Trends in Food Science & Technology, 20(3-4),125-36.
De Alencar, E. R., Faroni, L. R. D., Soares, N. D. F., da Silva, W. A. & Carvalho, M. C. D. (2012). Efficacy of ozone as a fungicidal and detoxifying agent of aflatoxins in peanuts. Journal of the Science of Food and Agriculture, 92, 899-905.
Farzaneh, M., Shi, Z. Q., Ghassempour, A., Sedaghat, N., Ahmadzadeh, M. & Mirabolfathy, M. (2012). Aflatoxin B1 degradation by Bacillus subtilis UTBSP1 isolated from pistachio nuts of Iran. Food Control, 23, 100-106.
Haggani, S. (2011). Corn Guide. Internal Journal of Technical Unit of Hazara III Agricultural Development Company, No. 12 [In persian].
Inan, F., Pala, M. & Doymaz, I. (2007). Use of ozone in detoxification of aflatoxin B1 in red pepper. Journal of Stored Products Research, 43(4), 425-429.
Li, H., Xiong, Z. & Gui D. (2019). Effect of ozonation and UV irradiation on aflatoxin degradation of peanuts. Journal of Food Processing and Preservation, 43(4), 13914.
Luo, X. H., Wang, R., Wang, L., Yongfu, L., Bian, Y& Chen, Z. X. (2014a). Effect of ozone treatment on aflatoxin B1 and safety evaluation of ozonized corn. Food Control, 37, 171-176.
Luo, X. H., Wang, R., Wang, L., Yongfu, L., Wang, Y. & Chen, Z. X. (2014b). Detoxification of aflatoxin in corn flour by ozone. Journal of the Science of Food and Agriculture, 94 (11), 2253-2258.
Magnoli, A. P., Tallone, L., Rosa, C. A. R., Dalcero, A. M., Chlacchiera, S. M. & Sanchez, R. M. T. (2008). Commercial bentonites as detoxifier of broiler feed contaminated with aflatoxin. Applied Clay Science, 40, 63-71.
McDonough, M. X., Campabadal, C. A., Mason, L. J., Maier, D. E., Denvir, A. & Woloshuk, C. (2011). Ozone application in a modified screw conveyor to treat grain for insect pests, fungal contaminants, and mycotoxins. Journal of Stored Products Research, 47, 249-254.
Mirhadi, M. (2001) Corn. Tehran, Agricultural Research and Training Organization [In persian].
Mirabalftahi. M, Karami. R, chit maker. M. (2018). The plan is to use ozone gas to reduce the contamination of pistachios with aflatoxins and fungi that produce them. Agricultural Research, Training and Promotion Organization [In persian].
Mirbagheri, W., Baradaran Nasiri, M., Emami, J. & Hosseini Sabet, M. (2016). Production and trade of basic agricultural products in the period of 1380-1395. Deputy of Infrastructure and Production Research. 15201.
Moosavian, M., Darvishnia. M. & Khosravinia, H. A. (2016). Comparison of Growth of Aspergillus flavus and Aspergillus parasiticus in Different Conditions of Temperature, Moisture and pH. Journal of Applied researches in Plant Protection. 6 (2), 37-47 [In persian].
Rahimi, M. (2014). Investigating the effect of two processes of roasting and ozonation on the amount of pistachio aflatoxin. Master Thesis in Food Industry. Islamic Azad University, Quds City Branch [In persian].
Ribeiro, J., Cavaglieri, L., Vital, H., Cristofolini, A., Merkis, C., Astoreca, A., Orlando, J., Carú, M., Dalcero, A. & Rosa CAR. (2011). Effect of gamma radiation on Aspergillus flavus and Aspergillus ochraceus ultrastructure and mycotoxin production. Radiation Physics and Chemistry, 80, 658–663.
Saalia, F. K. & Phillips, R. D. (2010). Degradation of aflatoxins in aqueous buffer in the presence of nucleophiles. Food Control, 21, 1066-1069.
Tavakolipour, H ., Javanmard, M. & Zirjany, L. (2012). Antiaflatoxigenic activity of pistachio kernel coated by whey protein based edible film incorporated with zataria multiflura essential oil. JFST, 36 (9), 11-19 [In persian].
Wu, Q., Jezkova, A., Yuan, Z., Pavlikova, L., Dohnal, V. & Kuca, K. (2009). Biological degradation of aflatoxins. Drug Metabolism Reviews, 41, 1-7.
_||_Anon. (2011). Human and Animal Feed - Measurement of group B and G aflatoxins by high-efficiency liquid chromatography and immunoafinite purification. Publications of Iran Institute of Standards and Industrial Research, Standard No. 6872.
Bashiri, P. (2011). Investigate the reduction of pistachio aflatoxin using ozone. PhD Thesis in Food Science and Technology. Mashhad Ferdowsi University [In persian].
Cullen, P., Tiwari, B., O'Donnell, C. & Muthukumarappan K. (2009). Modelling approaches to ozone processing of liquid foods. Trends in Food Science & Technology, 20(3-4),125-36.
De Alencar, E. R., Faroni, L. R. D., Soares, N. D. F., da Silva, W. A. & Carvalho, M. C. D. (2012). Efficacy of ozone as a fungicidal and detoxifying agent of aflatoxins in peanuts. Journal of the Science of Food and Agriculture, 92, 899-905.
Farzaneh, M., Shi, Z. Q., Ghassempour, A., Sedaghat, N., Ahmadzadeh, M. & Mirabolfathy, M. (2012). Aflatoxin B1 degradation by Bacillus subtilis UTBSP1 isolated from pistachio nuts of Iran. Food Control, 23, 100-106.
Haggani, S. (2011). Corn Guide. Internal Journal of Technical Unit of Hazara III Agricultural Development Company, No. 12 [In persian].
Inan, F., Pala, M. & Doymaz, I. (2007). Use of ozone in detoxification of aflatoxin B1 in red pepper. Journal of Stored Products Research, 43(4), 425-429.
Li, H., Xiong, Z. & Gui D. (2019). Effect of ozonation and UV irradiation on aflatoxin degradation of peanuts. Journal of Food Processing and Preservation, 43(4), 13914.
Luo, X. H., Wang, R., Wang, L., Yongfu, L., Bian, Y& Chen, Z. X. (2014a). Effect of ozone treatment on aflatoxin B1 and safety evaluation of ozonized corn. Food Control, 37, 171-176.
Luo, X. H., Wang, R., Wang, L., Yongfu, L., Wang, Y. & Chen, Z. X. (2014b). Detoxification of aflatoxin in corn flour by ozone. Journal of the Science of Food and Agriculture, 94 (11), 2253-2258.
Magnoli, A. P., Tallone, L., Rosa, C. A. R., Dalcero, A. M., Chlacchiera, S. M. & Sanchez, R. M. T. (2008). Commercial bentonites as detoxifier of broiler feed contaminated with aflatoxin. Applied Clay Science, 40, 63-71.
McDonough, M. X., Campabadal, C. A., Mason, L. J., Maier, D. E., Denvir, A. & Woloshuk, C. (2011). Ozone application in a modified screw conveyor to treat grain for insect pests, fungal contaminants, and mycotoxins. Journal of Stored Products Research, 47, 249-254.
Mirhadi, M. (2001) Corn. Tehran, Agricultural Research and Training Organization [In persian].
Mirabalftahi. M, Karami. R, chit maker. M. (2018). The plan is to use ozone gas to reduce the contamination of pistachios with aflatoxins and fungi that produce them. Agricultural Research, Training and Promotion Organization [In persian].
Mirbagheri, W., Baradaran Nasiri, M., Emami, J. & Hosseini Sabet, M. (2016). Production and trade of basic agricultural products in the period of 1380-1395. Deputy of Infrastructure and Production Research. 15201.
Moosavian, M., Darvishnia. M. & Khosravinia, H. A. (2016). Comparison of Growth of Aspergillus flavus and Aspergillus parasiticus in Different Conditions of Temperature, Moisture and pH. Journal of Applied researches in Plant Protection. 6 (2), 37-47 [In persian].
Rahimi, M. (2014). Investigating the effect of two processes of roasting and ozonation on the amount of pistachio aflatoxin. Master Thesis in Food Industry. Islamic Azad University, Quds City Branch [In persian].
Ribeiro, J., Cavaglieri, L., Vital, H., Cristofolini, A., Merkis, C., Astoreca, A., Orlando, J., Carú, M., Dalcero, A. & Rosa CAR. (2011). Effect of gamma radiation on Aspergillus flavus and Aspergillus ochraceus ultrastructure and mycotoxin production. Radiation Physics and Chemistry, 80, 658–663.
Saalia, F. K. & Phillips, R. D. (2010). Degradation of aflatoxins in aqueous buffer in the presence of nucleophiles. Food Control, 21, 1066-1069.
Tavakolipour, H ., Javanmard, M. & Zirjany, L. (2012). Antiaflatoxigenic activity of pistachio kernel coated by whey protein based edible film incorporated with zataria multiflura essential oil. JFST, 36 (9), 11-19 [In persian].
Wu, Q., Jezkova, A., Yuan, Z., Pavlikova, L., Dohnal, V. & Kuca, K. (2009). Biological degradation of aflatoxins. Drug Metabolism Reviews, 41, 1-7.