TAILIEUCHUNG - Effect of Nigella sativa extract and oil on aflatoxin production by Aspergillus flavus

Crude extract of Nigella sativa, N. sativa oil, ground coffee beans and caffeine were tested for their effects on aflatoxin production by Aspergillus flavus. Crude extract of N. sativa inhibited the production of three types of aflatoxins (B1, B2 and G1) at 5% (w/v) concentration, while N. sativa oil inhibited all four types of aflatoxins using 3% (v/v) concentration. | Turk J Biol 31 (2007) 155-159 © TÜB‹TAK Effect of Nigella sativa Extract and Oil on Aflatoxin Production by Aspergillus flavus Anwar MARAQA1, Najwa F. AL-SHARO'A2, Husni FARAH1, Wafa M. ELBJEIRAMI1, Ashok K. SHAKYA1, Abdul-Karim J. SALLAL2 1 Faculty of Pharmacy and Medical Sciences, Amman University, Amman - JORDAN 2 Department of Applied Biology, Faculty of Science, Jordan University of Science and Technology, Irbid - JORDAN Received: Abstract: : Crude extract of Nigella sativa, N. sativa oil, ground coffee beans and caffeine were tested for their effects on aflatoxin production by Aspergillus flavus. Crude extract of N. sativa inhibited the production of three types of aflatoxins (B1, B2 and G1) at 5% (w/v) concentration, while N. sativa oil inhibited all four types of aflatoxins using 3% (v/v) concentration. However, coffee inhibited the production of B1, G1 and G2 aflatoxins at 6% (w/v), while caffeine inhibited only G1 and G2 aflatoxin. Our results suggest the investigated ingredients may have a significant fungal antitoxic activity which can be exploited as food preservative to minimize mycotoxin effects. Key Words: Aflatoxin, caffeine, coffee, Nigella sativa Aspergillus flavus’un Aflatoksin Üretimi Üzerine Nigella sativa Özütü ve Ya¤›n›n Etkisi Özet: Nigella sativa özütü, N. sativa ya¤›, kahve çekirde¤i ve kafeinin Aspergillus flavus’un aflatoksin üretimi üzerine etkisi incelenmifltir. N. Sativa özütü üç tip aflatoksinin (B1, B2 ve G1) üretimini %5 (w/v) deriflimde engellerken N. sativa ya¤› tüm dört tip aflatoksinin üretimini %3 (v/v) deriflimde engellemifltir. Yine de kahve B1, G1 ve G2 aflatoksinlerinin üretimini %6 (w/v) deriflimde engellemifltir. Kafein sadece G1 ve G2 aflatoksini engellemifltir. Sonuçlar›m›z araflt›r›lan içeriklerin; g›da koruyucu olarak mikotoksik etkileri azaltmakta kullan›labilecek düzeyde fungal antitoksik aktiviteye sahip olabileceklerini göstermektedir Anahtar Sözcükler: Aflatoksin, kafein, kahve, Nigella .

• Sinh học
• Aspergillus species
• Nigella sativa extract
• Aspergillus flavus
• Antitoxic activity
• Antipyretic activities
• Tomatoes juice agar
• Aspergillus sp
• Alternative media
• Cultivation of some Aspergillus species
• Response of Aspergillus
• Aspergillus and Rhizopus species
• The toxicity of dispersants
• Toxicity of dispersants
• Rhizopus species
• Antifungal action
• Curcumin against Aspergillus flavus
• Evaluation of antifungal activity
• Poultry feed
• Compound feed
• Molecular identification
• Different sources of animals feed
• Molecular identification of Aspergillus spp
• Aspergillus Fr
• Morphological characteristics
• Itaconic acid
• Industrial microbiology
• Genera Aspergillus
• Fungal infections
• Pulmonary tuberculosis
• Branchoalveolar lavage
• Candida species
• Central India
• BMC Pulmonary Medicine
• Allergic bronchopulmonary aspergillosis
• Pulmonary Aspergillus overlap syndrome
• Total serum immunoglobulin E
• Soil fungi
• Aspergillus crustosus
• Eupenicillium egyptiacum
• Paecilomyces ramosus
• Penicillium novae zeelandiae
• Scanning electron microscopy
• Mycotic keratitis
• Corneal trauma
• KOH mount
• Slide culture