Isolation, Extraction and Identification of Aflatoxin Producing Aspergillus Fungi by HPLC Analysis and ITS Sequencing

Sai Keerthana Setlem and Shylaja Ramlal

Defense Food Research Laboratory (DFRL), India

^*Correspondance to: Sai Keerthana Setlem 

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Abstract:

Aflatoxins are naturally occurring mycotoxins that contaminate food and agro commodities, leading to acute and chronic health conditions in human and animals. Due to high toxicity, stability and diverse structures, aflatoxins in food chain is an increasing global food safety concern. This study sought to isolate and identify aflatoxigenic fungi, as well as detect the presence of Aflatoxin in food and feed samples. Grains and kernels from various agricultural produces were collected from regions in and around Mysore. Fungal cultures obtained from the samples were subjected to morphological, microscopical examinations; followed by chemical and chromatographic studies. The HPLC analysis indicated 129/220 fungal isolates produced aflatoxins and showed a population distribution of 43% of A. flavus, 29% of A. parasiticus, 7% of A. fumigatus, 7% of A. oryzae, 5% of A. ochraceus, 4% of A. versicolor and 3% of A. tamarii and 2% of A. niger.

Keywords:

Aflatoxins; ITS sequencing; HPLC; TLC; Aspergillus

Cite the Article:

Setlem SK, Ramlal S. Isolation, Extraction and Identification of Aflatoxin Producing Aspergillus Fungi by HPLC Analysis and ITS Sequencing. Clin Case Rep Int. 2022; 6: 1393.