• Journal of Environmental Health Sciences
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• v.33 no.3
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• pp.190-194
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• 2007

Aflatoxin $B_1$ is a mycotoxin produced by Aspergillus flavus and A. parasiticus and is a human carcinogen. This study was performed to investigate reduction of growth and aflatoxin production of A. parasiticus by kimchi. A. parasiticus was grown in a modified APT broth with the juice of kimchi (at a concentration of 7%) at $28^{\circ}C$ for 9 days. Aflatoxin $B_1$ was determined by use of high performance liquid chromatography (HPLC). The addition of the juice of kimchi significantly reduced mycelial growth and aflatoxin production during the incubation period (p<0.05). Reduction of mycelial growth of A. parasiticus as the result of addition of the juice of kimchi was observed to range between 64.8 to 83.4% while reduction of aflatoxin production ranged from 62.2 to 73.0%. This study indicates that kimchi could be an effective inhibitor of aflatoxin production although mycelial growth may be permitted. More research is needed to study the inhibitory effects of the metabolites of kimchi.

• Journal of Microbiology and Biotechnology
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• v.13 no.4
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• pp.529-536
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• 2003

The growth-inhibitory activity of Cassia tora seed-derived materials against seven intestinal bacteria was examined in vitro, and compared with that of anthraquinone, anthraflavine, anthrarufin, and 1-hydroxyanthraquinone. The active constituent of C. tore seeds was characterized as quinizarin, using various spectroscopic analyses. The growth responses varied depending on the compound, dose, and bacterial strain tested. At 1 mg/disk, quinizarin exhibited a strong inhibition of Clostridium perfringens and moderate inhibition of Staphylococcus aureus without any adverse effects on the growth of Bifidobacterium adolescentis, B. bifidum, B. longum, and Lactobacillus casei. Furthermore, the isolate at 0.1 mg/disk showed moderate and no activity against C. perfringens and S. aureus. The structure-activity relationship revealed that anthrarufin, anthraflavine, and quinizarin moderately inhibited the growth of S. aureus. However. anthraquinone and 1-hydroxyanthraquinone did not inhibit the human intestinal bacteria tested. As for the morphological effect of 1 mg/disk quinizarin, most strains of C. perfringens were damaged and disappeared, indicating that the strong activity of quinizarin was morphologically exhibited against C. perfringens. The inhibitory effect on aflatoxin $B_1$ biotransformation by anthraquinones revealed that anthrarufin ($IC_50,\;11.49\mu\textrm{M}$) anthraflavine ($IC_50,\;26.94\mu\textrm{M}$), and quinizarin ($IC_50,\;4.12\mu\textrm{M}$), were potent inhibitors of aflatoxin ${B_1}-8,9-epoxide$ formation. However, anthraquinone and 1-hydroxyanthraquinone did not inhibit the mouse liver microsomal sample to convert aflatoxin $B_1$ to aflatoxin ${B_1}-8,9-epoxide$. These results indicate that the two hydroxyl groups on A ring of anthraquinones may be essential for inhibiting the formation of aflatoxin ${B_1}-8,9-epoxide$. Accordingly, as naturally occurring inhibitory agents, the C. tora seed-derived materials described could be useful as a preventive agent against diseases caused by harmful intestinal bacteria, such as clostridia, and as an inhibitory agent for the mouse liver microsomal conversion of aflatoxin $B_1$ to aflatoxin ${B_1}-8,9-epoxide$.

• Applied Biological Chemistry
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• v.17 no.2
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• pp.143-148
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• 1974

The interaction of the carcinogenic mycotoxin, Aflatoxin $B_1$, with the electron-donating molecule, benzene, was studied spectrophotometrically. The formation of charge-transfer complex between Aflatoxin $B_1$ and benzene in the presence of zinc chloride was observed and the apparent equilibrium constant of this charge-transfer complex was found to be 0.198 (liter $mole^{-1}$). It is assumed that, as the result of this study, some charge-transfer complexes could be formed between the weak electron-accepting Aflatoxin $B_1$ and strong electron-donating molecules, and the spectral changes occurred in the binding of Aflatoxin $B_1$ with proteins or DNA is attributed to the existence of charge-transfer type interaction.

• Journal of Environmental Science International
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• v.19 no.2
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• pp.209-215
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• 2010

This study is an endeavor to evaluate the risk assessment of hazardous(aflatoxin $B_1$) in medicines from oriental medical prescription which are circulated much recently. For that, twelve globular and granule types, seven liquid types of herbal medicine were bought to compare and analyze the content of aflatoxin aflatoxin B_1), which are harmful to human body. Woo Hwang Cheong Sim Hwan of Aflatoxin $B_1$ concentration lower than the standard accepted by all the products have been detected, B company(tradition) is the concentration of $1.24\;{\mu}g/kg$, C company $1.04\;{\mu}g/kg$, A company(tradition) and B company did not detect. And the general pill of aflatoxin B1 concentration lower than the standard accepted by all the products have been detected, S-1 is the concentration of $1.8\;{\mu}g/kg$, S-2 of $1.04\;{\mu}g/kg$, S-3 of $0.88\;{\mu}g/kg$, S-4 of $9.32\l\;{\mu}g/kg$, S-6 of $7.8\;{\mu}g/kg$, S-5 did not detect. All the products eundan allowed in the concentration of aflatoxin $B_1$ levels were lower than detection, D company of $0.96\;{\mu}g/kg$, E company concentration was not detected. The liquid product of aflatoxin $B_1$ concentration was found liwer than the standard accepted by all the product, L-3 concentration of $0.8\;{\mu}g/kg$, K-4 was detected in the $1.16\;{\mu}g/kg$, L-1 and L-2 is not detected, L-5 concentration of $15\;{\mu}g/kg$, L-7 is detected as $1.08\;{\mu}g/kg$ and, L-6 was not detected.

• Korean Journal of Medicinal Crop Science
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• v.18 no.5
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• pp.338-344
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• 2010

Our paper shows the results of 302 samples of herb medicines about fungal contamination at Yakyeang markets in Seoul. The sample medicines were treated VICAM pretreatment and analysed by post column derivatisation procedure(PHRED-HPLC) with a fluorescence detector. Aflatoxin B1 was founded from 50.3% of samples, aflatoxin B2 was 39.7%, aflatoxin G1 was 21.2% and aflatoxin G2 was 23.5%. The detected ranges of aflatoxin B1, B2, G1 and G2 were from 0.1 to $57.2\;{\mu}g/kg$, 0.1 to $42.6\;{\mu}g/kg$, 0.1 to $23.5\;{\mu}g/kg$ and 0.1 to $9.5\;{\mu}g/kg$ respectively. Among total samples, 26 samples contained aflatoxin B1 violated the regulation (less than 10 ug/kg) for aflatoxin B1 of KFDA. From the result, we could presumed that more than a half of samples were contaminated by aflatoxins. Therefore, it seems to be necessary that the new safety giudeline will be established aflatoxin B2, G1 and G2 from herb medicines as aflatoxin B1.

• Journal of Food Hygiene and Safety
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• v.13 no.3
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• pp.313-317
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• 1998

This study was perfonned to investigate the possible effect of Bacillus subtilis which is the predominant species of bacteria in Korean soy sauce, soy paste, and Meju (soybean cake) on the growth and aflatoxin production of Aspergillus parasiticus ATCC 15517. The microorganisms were grown in a modified APT broth and incubated at $30^{\circ}C$ for 12 days. Aflatoxins were determined using high performance liquid chromatography (HPLC). A remarkable inhibition of the growth of Aspergillus parasiticus was observed during the incubation period when in the presence of B. subtilis (mixed culture). Dry mycelial weight in the mixed culture was significantly reduced by 85.3% in comparison to the control at the end of the incubation period (p<0.01). Lower levels of aflatoxins were found in the mixed culture than in the monoculture. At the end of the incubation period aflatoxin production was significantly inhibited by more than 50% (p<0.05). These results indicate that B. subtilis mainly inhibites the growth and aflatoxin production of toxigenic Aspergillus in Meju, soy sauce and soy paste. Although its effect on aflatoxin production was less pronounced, we could expect more inhibition by another bacteria related with fermentation in Meju.

• Journal of Food Hygiene and Safety
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• v.31 no.1
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• pp.36-41
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• 2016

Ochratoxin A and aflatoxin may be detected from naturally fermented foods due to the contamination of the mycotoxin-producing molds or un-prudential use of the mycotoxin producing starter strains during the fermentation. This study was carried out to analyze the production of ochratoxin A and aflatoxin under the various environmental conditions. For the experiment, the effects of different temperature, culture media, and fermentation time on the production of ochratoxin A by Aspergillus usamii KFRI 999 and A. awamori KFRI 983 were analyzed. Additionally, the production of aflatoxin was assessed under the various temperature, initial pH, fermentation time and culture media during fermentation by A. flavus KACC 41403 and A. oryzae KACC 46471. The levels of ochratoxin A and aflatoxin were analyzed by HPLC. The result showed that the production of mycotoxin was greatly affected by the fermentation temperature. A. oryzae KACC 46471 did not produce aflatoxin. All of the mycotoxin producing strains showed the highest level of mycotoxin at $30^{\circ}C$. A. awamori KFRI 983 showed the lowest level of ochratoxin A in PDA media among the experimental medium. The results of the present study may be useful for the reduction of ochratoxin A and aflatoxin in various foods.

• Journal of Dairy Science and Biotechnology
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• v.37 no.1
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• pp.1-14
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• 2019

In general, milk is a nutritious food and is very helpful in improving and maintaining a person's health. However, over the past 30 years, a number of studies have reported the presence of Aflatoxin M1 in milk and milk products worldwide. The contamination with Aflatoxin M1 in milk and dairy products has become an important issue all over the world. The presence of the mycotoxin in these products was a major concern particularly among children and infants, who are more sensitive than adults. This study reviewed recent data to summarize the current status of Aflatoxin M1 in milk and dairy products produced in various regions around the world, related regulations, reduction strategies, detection methods, and future research tasks. Strict regulation and superior milk-handling techniques are essential to minimize Aflatoxin M1 contamination in milk and dairy products using ever-evolving analytical techniques. Furthermore, education should be imparted to ensure that Aflatoxin M1 that may exist in milk and dairy products and its effects on human health are made aware of.

• Journal of Food Hygiene and Safety
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• v.1 no.1
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• pp.23-29
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• 1986

In this study, th effective extraction of 5 vegetables, which have been shown to inhibit the growth of the aflatoxin production of Aspergillus parasiticus R-716, was investigated and their effects were examined. Radish, cabbage, garlic and zinger were effectively with water-chloroform, but crown daisy with n-hexane. Among them, water-chloroform extract of radish was remarkably effective, and garlic extract only inhibited the growth strongly. The growth and the aflatoxin production of the strain were showed 0.758g/25ml, 763ug/25ml with the addition of water-chloroform extract equivalent 15g of raw radish, and an increase in the level of radish extract resulted in a decrease both the growth and the aflatoxin production per mycerial weight.

• Journal of Environmental Health Sciences
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• v.20 no.4
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• pp.90-97
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• 1994

This study was performed to investigate the effect of the Panax ginseng C. A. Meyer on the growth and production of aflatoxin by Aspergillus flayus ATCC 15517. Asp. fiavus with 10$^6$ conidia was incubated at 30$\circ$C for 7 days on YES broth containing 0.1%, 0.5%, and 1.0% of ginseng extract. After incubation, dry mycelial weight, pH, and production of aflatoxin were investigated. The results were as follows:There was no significant difference in dry mycelial weight by the addition of 0.1% and 0.5% ginseng extract. However, it was decreased to the rate of 13.7% by the addition of 1.0% ginseng extract in 7 days. pH changes in cultures were similar regardless of the concentration of ginseng extract. The pH values decreased to minimum in 5 days and again increased. Aflatoxin production was reduced as the concentration of ginseng extract increased. When compared to the control, the production of total aflatoxin significantly reduced to 56.7%, 54.0%, 53.3% in the media of 0.1%, 0.5% and 1.0% of ginseng extract, respectively. No significant difference was observed among ginseng extract groups.