Aflatoxins
Aflatoxins are naturally occurring secondary metabolite poisonous toxins that are produced by strains of fungi species Aspergillus worldwide. This toxin was discovered 30 years ago in England during a poisonous outbreak that led to the death of over 100,000 Turkeys. The word “Aflatoxins” originated from the name of one of the fungi producing it, Aspergillus flavus. They contaminate 25% food crops worldwide and therefore pose a serious... Read More
Enzyme Inhibition
Enzymes are protein molecules that act as a catalyst in biological reactions while inhibitors are low molecular weight chemical compounds that decrease the enzyme-catalyzed reactions. Enzyme inhibition can be defined as a science of enzyme-substrate activity influenced by the presence of an organic substance or inorganic metal or biosynthetic compound due to their covalent or non-covalent interactions with enzyme active... Read More
Food Safety Test
An important concern all over the world is food safety. Food safety is an area that deals with handling, preparation, and storage of food in ways that prevent food poisoning. Foods can be contaminated by microorganisms such as bacteria, viruses, or fungi. There are specific bacteria which are the primary causes of foodborne diseases; among them are Escherichia coli, Salmonella enterica, Campylobacter jejuni, Staphylococcus... Read More
Fumonisins are mycotoxins produced by Fusarium moniliforme (Sheldon). It contaminants corn and corn-products and it is toxic to animals and human. Fumonisin was discovered at about 1988 with A, B, C and P series reported. Series B is the most important series with B1, B2, and B3.
F. moniliforme MRC 826 present in corn were employed in the isolation of fumonisins. The isolation of Fumonisin C1 is different from other fumonisin because of lack of... Read More