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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(8): 2776-2788
DOI: https://doi.org/10.20546/ijcmas.2017.608.331


Impact of Aflatoxin Produced by Aspergillus flavus on the Biochemical Profile of Seeds of Oryza sativa. Linn
Soniya Bharti1, Baidyanath Kumar1*, Byas Kumar2 and Jainendra Kumar3
1Department of Biotechnology, College of Commerce, Arts and Science (Magadh University), Patna- 800020, Bihar, India
2Department of Biotechnology, Patna Science College (Patna University),Patna- 800005, Bihar, India
3Department of Botany and Biotechnology, College of Commerce, Arts and Science (Magadh University), Patna- 800020, Bihar, India
*Corresponding author
Abstract:

Aflatoxins are a group of secondary metabolites produced by certain toxigenic strains of Aspergillus flavus on various food and feed commodities. These group of mycotoxins are highly oxygenated heterocyclic compounds. Aflatoxins occupy the most important position among mycotoxins in view of their potent carcinogenic nature and high frequency of occurrence under natural conditions. Rice (Oryza sativa L.) is consumed by millions of people all over the world in different forms. Thus, any form of contamination may prove to be deleterious to health. Aspergillus flavus and A. parasiticus were reported to contaminate cereal grains with their toxic secondary metabolites, the Aflatoxins. Seventeen varieties of paddy seeds were infested with a highly toxigenic strain of Aspergillus flavus under laboratory conditions. None of the varieties was totally resistant to aflatoxin production but they facilitated aflatoxin production at varying levels. Four rice varieties viz. Turanta IET- 7991, Vaidehi, Dhanlaxmi and Mansuri produced aflatoxin B1 in very low amount i. e. 51.35, 65.52, 62.53 and 67.25µg/Kg and may be considered as highly resistant varieties. Shakuntala IET-11183, Gautam IET- 13439, Birsa Dhan- 202, Sita, Kanak, Jaishree, Pusa 2- 21 produced aglatoxin B1 in the range of 115.45 to 173µg/Kg after infestation with Aspergillus flavus and therefore, may be regarded as moderately resistant varieties. Pusa- 33, Basmati- 370, Katarni, Sugandha, BR- 9 and Kamini produced relatively high aflatoxin B1 after A. flavus infestation in the range of 218.25 to 370µg/Kg and may be considered as susceptible varieties. The kernel of different paddy varieties contained different concentration of amylase (in the range of 121mg/g to 168mg/g) after infestation with A. flavus. Obviously amylopectin content of total starch of different kernel varieties showed negative correlation with amylose content. In contrast to amylose content, the amylopectine level was found to be the highest, 571.8mg/g and 570.3mg/g in respectively in BR- 9 and Kamini variety and the lowest (438.4 mg/g) in the Gautam IET- 13439 variety. Significant reduction in protein content was observed during fungal infestation, the maximum being in Turanta IET- 7991 (17.39%) and Vaidehi- 625 (17.74%). After infestation with A. flavus all the paddy varieties showed an increase in total sugar content. Analysis of protein contents in the kernels shows that higher levels of protein in kernels somewhat inhibit the production of aflatoxin B1. Thus, the varieties containing higher amount of proteins were found to resist the production of aflatoxinB1 production. Significant reduction in protein content was observed in those varieties that facilitated higher amount of aflatoxin B1. Correlation coefficient (r) was calculated to be -0.59, which shows moderate negative correlation between the amount of protein and levels of aflatoxin production. Analysis of sugar contents shows that higher levels of both reducing and non- reducing sugar have an inhibitory effect on the production of aflatoxin B1 production. Correlation coefficient between sugar levels and aflatoxin B1 production was calculated to be -97, which shows almost perfect negative correlation.


Keywords: Aflatoxin B1, Aspergillus flavus, Amylose, Amylopectin protein, Sugar.
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How to cite this article:

Soniya Bharti, Baidyanath Kumar, Byas Kumar and Jainendra Kumar. 2017. Impact of Aflatoxin Produced by Aspergillus flavus on the Biochemical Profile of Seeds of Oryza sativa. Linn.Int.J.Curr.Microbiol.App.Sci. 6(8): 2776-2788. doi: https://doi.org/10.20546/ijcmas.2017.608.331