Aflatoxin Contamination of Red Chili Pepper From Bolivia and Peru, Countries with High Gallbladder Cancer Incidence Rates

Asai, Takao,Tsuchiya, Yasuo,Okano, Kiyoshi,Piscoya, Alejandro,Nishi, Carlos Yoshito,Ikoma, Toshikazu,Oyama, Tomizo,Ikegami, Kikuo,Yamamoto, Masaharu Asian Pacific Journal of Cancer Prevention 2012 Asian Pacific journal of cancer prevention Vol.13 No.10

Chilean red chili peppers contaminated with aflatoxins were reported in a previous study. If the development of gallbladder cancer (GBC) in Chile is associated with a high level of consumption of aflatoxin-contaminated red chili peppers, such peppers from other countries having a high GBC incidence rate may also be contaminated with aflatoxins. We aimed to determine whether this might be the case for red chili peppers from Bolivia and Peru. A total of 7 samples (3 from Bolivia, 4 from Peru) and 3 controls (2 from China, 1 from Japan) were evaluated. Aflatoxins were extracted with acetonitrile:water (9:1, v/v) and eluted through an immuno-affinity column. The concentrations of aflatoxins B1, B2, G1, and G2 were measured using high-performance liquid chromatography (HPLC), and then the detected aflatoxins were identified using HPLC-mass spectrometry. In some but not all of the samples from Bolivia and Peru, aflatoxin B1 or aflatoxins B1 and B2 were detected. In particular, aflatoxin B1 or total aflatoxin concentrations in a Bolivian samples were above the maximum levels for aflatoxins in spices proposed by the European Commission. Red chili peppers from Bolivia and Peru consumed by populations having high GBC incidence rates would appear to be contaminated with aflatoxins. These data suggest the possibility that a high level of consumption of aflatoxin-contaminated red chili peppers is related to the development of GBC, and the association between the two should be confirmed by a case-control study.

한국산 전통 간장과 된장의 숙성중 aflatoxin의 변화와 그 특징-제1보. 경쟁 미생물(Bacillus subtilis)이 Aspergillu parasiticus의 성장과 aflatoxin 생성에 미치는 영향

김종규,노우섭 한국식품위생안전성학회 1998 한국식품위생안전성학회지 Vol.13 No.3

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. 본 연구는 한국 전통 된장과 간장 및 메주등에서 주된 상재균으로 나타나는 B. subtilli가 Aspergillus parasicus의 성장과 발암물질(Aflatoxin) 생성에 미치는 영향을 관찰하기 위하여 수행되었다 변형 APT 배지를 사용하여 $30^{\circ}C$에서 12일 동안 B. subtilis KCCM 11316과 Aspergillu parasiticus ATCC 15517를 단독 배양(대조군) 및 혼합 배양하고 그 성장과 배양물의 변화를 경시적으로 관찰하였으며 HPLC에 의하여 aflatoxin을 분석하였다. 혼합 배양시에는 곰팡이의 건조 균체량이 배양 직후로부터 배양 말기에 이르기까지 현저하게 억제되었으며, 배양 말기에 단독 배양시보다 85.3% 감소되었다(p<0.01). Aflatoxin의 생성량도 배양 말기에 대조군에 비하여 50%이상 감소되었다(p<0.05). 이로부터 Bacillus subtilis는 메주 및 간장과 된장에 있어서 유해 곰팡이의 생육과 aflatoxin 생성을 주도적으로 억제하는 것을 알 수 있다. Aflatoxin 생성에 대한 억제 효과는 곰팡이의 성장에 대한 억제 효과보다 낮게 나타났으나 메주 중에는 다른 발효 관련 세균들이 함께 존재하는 바, 이들에 의한 억제적 영향도 기대된다.

Aflatoxin B₁에 대한 抗體 生産 및 ELISA法을 이용한 쌀의 Aflatoxin B₁汚染에 關한 硏究

金宗圭,李容旭 서울大學校保健大學院 1992 國民保健硏究所硏究論叢 Vol.2 No.1

This study was performed to investigate the contamination route of aflatoxin in rice. In order to attain the object, isolation of aflatoxin-producing strains in agricultural products produced in Korea were empolyed for the detection of aflatoxin B₁in samples. A survey of natural occurrence of aflatoxin B₁in rice produced in Korea, pot and field experiments for accumulation and translocation of aflatoxin B₁in rice plant, and an experiment for aflatoxin production by Asp. flavus in rice medium during storage were carried out. The results were as follows: 1. To isolate the aflatoxin-producing strains in agricultural products, a total of 342 samples, including 209 from cereals, 70 from beans, 30 from peanut, and 33 from soil were collected from Youngnam district of Korea from March to July in 1989. From the 342 samples 280 strains of Aspergillus sp. were isolated. As the result of screening by TLC, 29 strains expressed fluorescence spot and 4 strains(1.4%) had the same Rf value of standard aflatoxin. The 4 strains were classified as Asp. flavus group by the examination of physical properties and morphology. 2. For the production of antibody to aflatoxin B₁, antigen was prepared by conjugation of aflatoxin B₁-(o-carboxymethyl)oxime to bovine serum albumin(BSA). The recovery rate of aflatoxin B₁-oxime was 87%. Antibody to aflatoxin B₁having a titer of 1,180 was produced in 13 weeks by New Zealand white female rabbits immunized with aflatoxin B₁-oxime-BSA conjugate. The antibody cross-reacted more actively with aflatoxin B₂(118%) and less extent with other aflatoxin analogues. Detection limit for the antibody in a competitive direct enzyme-linked immunosorbent assay was 1ng/ml for aflatoxin B₁. The new polyclonal antibody was applicable to the ELISA detection of aflatoxin B₁in rice after a simple extraction of samples in methanol-water(70:30). 3. Natural occurrence of aflatoxin B₁in rice was investigated in 88 samples obtained from whole country of Korea from March to September in 1988 and 65 samples from Youngnam district of Korea from March to July in 1989. The results showed that 3.4% of the 1988's samples and 4.6% of the 1989's were positive, respectively. However the positive samples were still within 10 ppb, the maximum residual level of aflatoxin B₁for food of Korea. 4. Aflatoxin contamination of rice before harvest was investigated in pot and field experiments. In the pot experiment, pots were treated with aflatoxin B₁at the level of 10, 100, and 1,000ppb at ear formation stage of rice plant. Aflatoxin B₁was detected only in root of rice plant after 72 hours. There was no sign for the translocation of aflatoxin B₁from soil and water to rice plant by immunohistochemical staining. 5. In the field experiment, 1, 5, and 10 ㎍ of aflatoxin B₁and spore suspension of Asp.flavus (10³, 10(6), and 10(9)conida/ml)were treated various conditions. Kernels from the treated plant showed slightly lower ripening rate and 100-grain weights than did those of controls. The nutrient and fatty acids composition of unppolished rice of treated group were similar to those of controls. At harvest, a wide range of aflatoxin B₁content was observed in the samples among cultivars. Content of aflatoxin B₁of unhulled rice samples from the Asp.f lavus inoculated kernel exhibited significantly difference(p<0.05) among inoculation methods including brush, knife, and needle. However no tendency of toxin levels among treatments by inoculation time, inoculum size, inoculation point was observed. By immunohistochemical staining, aflatoxin -detected rice embryo clearly showed black color. 6. Aflatoxin production by Asp. flavus in rice medium was influenced by moisture content and temperature, especially with the temperature cycling at 28℃ for 18 hours and 15℃ for 6 hours. In case of 15 days' incubation by the temperature cycling aflatoxin B₁content of the autoclaved and Asp. flavus inoculated rice was 56.4 mg/kg. However the rice inoculated with the used strain contained 62.8-71.6mg/kg of aflatoxin by the incubation for 3 months at room temperature regardless of initial condition. With the above results, it could be concluded that aflatoxin contamination in rice generally occurs during the storage after harvest.

Aflatoxin-DNA Adduct의 화학합성에 관한 연구

최상경,김성영,강진순,정덕화 경상대학교 유전공학연구소 1993 遺傳工學硏究所報 Vol.12 No.-

Aflatoxin은 세계 여러 곳에서 식품에 오염되어 발견되며 증가하는 인간의 간암발생과 빈번히 역학적으로 관련하여 보고되는 발암물질이다. 이러한 aflatoxin의 발암성 규명에 대한 연구의 일환으로 20㎎ calf thymus DNA와 8㎎ 표준 aflatoxin B₁을 반응시켜 화학적으로 aflatoxin B₁-DNA adduct를 합성하였다. 합성된 aflatoxin B₁-DNA adduct는 산가수분해와 열처리에 의해 거대한 DNA 분자를 절단하였고, immunoaffinity column을 통과시켜 aflatoxin B₁-DNA adduct만 선택적으로 정제한 후 HPLC법으로 정량하였다. 그 결과 반응생성물의 대부분은 aflatoxin B₁-guanine adduct였으며, 그 함량은 aflatoxin B₁으로 5.2㎎이었다. Aflatoxins are highly carcinogenic agents consistantly found as contaminants in human food supplies in many areas of the world and epidemiologically linked to incidence of human liver cancer. To examine the carcinogenic action of aflatoxin B₁,aflatoxin B₁-DNA adducts were chemically synhtesized with the reaction of 20㎎ calf thymus DNA, and 8㎎ standard aflatoxin B₁. Since DNA molecule was too large for analysis, it was fragmented by acid hydrolysis and heat. The fragmented aflatoxin B₁-DNA adducts were selectively concentrated by immunoaffinity column procedure and confirmed by HPLC method. The main component was aflatoxin B₁-guanine adduct, which was quantatively measured as 5.2㎎ aflatoxin B₁.

옥수수의 조리 및 가공이 Aflatoxin 감소에 미치는 영향

여현종,김종규 한국식품위생안전성학회 2003 한국식품위생안전성학회지 Vol.18 No.2

본 연구는 aflatoxin이 오염된 옥수수에서 각 전처치 방법과 조리 및 가공 방법에 따라 aflatoxin이 감소되는 정도를 관찰하고자 수행되었다. Aspergillus parasiticus ATCC 15517 접종하여 aflatoxin을 생성시킨 옥수수(GCB70, 미국산)에 태양 광선 조사, UY 조사 및 물 세척 등의 전처치를 실시하였으며, 각 전처치 후의 시료를 옥수수의 일반적인 조리 및 가공 방법(끓이기, 찌기, 굽기 및 튀기기)에 따라 죽, 떡, 빵 및 팝콘을 만들었다. Aflatoxin이 생성된 옥수수 시료(AC)와 전처치에 따른 부과물로서 AC에 태양 광선을 7일 조사시킨 시료(SC), UV를 56시간(7일간) 조사시킨 시료(UC) 및 물 세척을 3회 수행한 시료(WC), 그리고 이들의 조리 및 가공 완성품에 대한 aflatoxin 함량을 HPLC로 정량하였다. AC의 total aflatoxin 함량은 전처치 시료에서는 태양 광선 조사시와 UV 조사시(UC)에 유의하게 감소하였으며(p<0.05), 물 세척시에는 감소하였으나 유의한 감소는 아니었다. AC, SC, UC 및 WC를 조리 및 가공전 태양 광선 조사와 UV 조사는 aflatoxin 분해에 효과적인 것으로 나타났다. 또한 끓이기, 찌기, 굽기 및 튀기기 등의 조리 및 가공 방법은 aflatoxin의 감소에 도움이 되며, 특히 열에 지속적으로 노출되는 것이 가장 효과적인 것으로 나타났다. Aflatoxin이 오염된 옥수수에서 aflatoxin을 식품 중 기준치 이하로 감소시키기 위하여 더 많은 연구가 필요하다. This study was performed to investigate aflatoxin reduction resulting from the pre-treatment and the cooking and processing of corn. Aflatoxin was produced by Aspetgillus pavasiticus ATCC 15517 on a type of corn imported from the United States. The aflatoxin-produced corn (AC) was pre-treated in three ways in order to reduce aflatoxin: exposure to sun light for 7 days (SC); ultraviolet irradiation for 56 hours (UC); and washing with water three times (WC). Four kinds of cooking and processing methods (boiling, steaming, baking, and popping) were used to reduce aflatoxin in the AC control, SC, UC, and WC. These treatments produced corn gruel, corn cakes, corn bread and popcorn. The aflatoxin content in the samples was determined by high performance liquid chromatography. The total aflatoxin level of the AC was significantly decreased by sun light and UV (p<0.05), and decreased by washing. After cooking and processing the AC, SC, UC, and WC, and averaging the total aflatoxin levels in the final products, the greatest reduction was found in the corn gruel, then the popcorn, then the corn cakes, and the least reduction in the corn bread. These results indicate that sunlight and ultraviolet energy could be effective factors in aflatoxin degradation in corn before cooking and processing. This study also indicates that boiling, steaming, baking and popping were helpful in reducing the aflatoxin level in the corn and that the most helpful factors were exposure time to heat. More research is needed to reduce the aflatoxin level down to below the maximum tolerable level of aflatoxin in foods.

곡류 중 아플라톡신 B1의 위해성평가

이효민,윤은경,최윤호,이근영,조연숙,임철주,김종욱,양지선,양기화 식품의약품안전청 2001 식품의약품안전청 연보 Vol.5 No.-

Aflatoxins은 fspergijfus fovur,4.forofj'cus,4.uonlius의 B차 대사산물로써, 유전독성을 지닌 강력한 발암물질로 알려지고 있으며, 간장, 신장, 신경계, 내분비계, 면역계 독성을 지니고있다. Aflatoxin은 열에 대한 저항성o'S 매우 커서 일반적인 열처리에 의해서 쉽게 파괴되지 않고, 식품섭친패턴이나 기후언1 따라 인체노출량이 상이하여 나라별 1일인체노출량이 3.5-Tln토Ag/day 정도인 것으로 보곤되고 있다. 본 연구에서는 aflatoxin중 가장 대표적인 Bl을 대상으로 한 위해성평가방땁론 연구를 통해 국내 곡류중 aflatoxin Bl 오염도자료와 식품섭취 패턴을 고려한 위해성평가를 수행하고 우리나라 국민들의 식품섭취와 관.된 aflatoxin 위해정도를 고려핫으로 그 관리대안을 제시코자 하였다. Aflatoxin의 인체노출평가를 위하여 우리나라 일반성인들을 대상으로 국민건강영양조사결과보고서에 제시된 식품소비량자료와 국내에써 조사된 바 있는 곡류, 두류, 견과류의 식붐오염도자료(1989-2000)를 활총하였다. 식품오염도자료는 결과의 대표성을 부여하기 위하여 bootstrap방법을 활용하여 정확도 검정을 실시함으로 얻어진 평근값을 활용하였다. 위해도결정에 쓰여진 a(latoxin 31의 발암력은 Yeh 등 t1989)이 제안한 자료로 B형간염비보균자의 경우 9(mg/kg/day)-'. B형간염보균자의 경우 230(mgAg/daH)-'을 사응하였다. 계산죈=ftatoxin Bl의 총인체노출량은 6.05×10-img/kg/'day였고, 인체노출량에 발암력을 고려하므로 계산된추골나라 일반성인에게 aflatoxin Bl식이노출로 나타날 수 있는 간암발생확률은 B형간암fT보균자의 경우차 보균f·『의 경우 각각 5.45×10-"와 1.39r10-'로 산출되었다. 머린이나 노약자, 그궈고 B형간염보균자 등을 포함한 민감그룹과 aflatorin B2, Cl, G2 등의 동시노출을 고려한다딴 식픔섭취를 통한 a긴atoxiri의 인체위해수준은 더 커질것으로 예측된다. 실제로 B형간염보균자의 경우, 식이섭취를 통한 만성 a친atoxin Bl 노출로 인해 간암이 발생할 확률이 비보균자에 비해 26배 정도 높은 것으로 나타나 철저한 씩이 관리가 필요하다. 일반성인(B형간염비보군자)의 경우, aflatoxin 31곡 대글 관리목표치를 십만명당 1명으로 할 경우 인체노출수준은 1.Ix10-srng/kg/day 이하로 조절되어야하고, 우리나라 일반성인의 1일 곡류, 두류, 견과류 섭취량 393.46g./da!·(보건복지부, 1999)과 체중(60kg)을 고려하고, 조리시 감소콘는 오염수준, aflatoxin에 오염된 식픔을 동시에 섭취할 가능성의 배제, 현실적 인 분석기술 수준의 미흡, 그리고 현기준과 비교된 비용-편익적인 면엔서의 문제점을 고려한다만, 곡류, 두류, 견과류 등을 포함한 식품들의 aflatorin Bl 최대오염수준은 0.2ppb이하로 조정되어야 할 것을 제아할 수 있다 Aflatoxins are unaviodable contaminats of corn, peanuts, rice, barley, soybean and other agricultural products that are stored under warm and humid conditions for sometime. The prominent aflatoxins found on food is aflatoxin B1, Which has most potent toxicological and carcinogenic properties of the aflatoxins. The range of human daily intake has been reported as 3.5-77ng/kg/day from various countries and human daily intake was mainly affected by food consumption pattern and climate of each other country. This study was conducted to identify excess cancer risk on aflatoxin B1 induced by domestic cereals ingestion and to suggest regulatory option on aflatoxin B1 for management based on acceptable risk value. For the quantification of human exposure dose to general adult, aflatoxin pollution data in foods were collected(1989-2000)and more accurate mean±data were obtained by bootstrapping, using the S-plus^()(Mathsoft) and also, daily food consumption data from National Health and Nutrition Survey Report(Minstry of Health and Welfare, 1999) and body weight(60kg, Korea Reserch institute of Standard and Science, 1997) were regarede. The used cancer potency of aflatoxin B1 was 9(mg/kg/day)^(-1) for individuals negative for hepatitis B and 230(mg/kg/day)^(-1) for individuals positive for hepatitis B suggested from epidemiological study by Yeh et al(1989). Estimated human exposure dose of aflatoxin B1 by cereals ingestion were 5.89×10^(-7)mg/kg/day and excess cancer risk value to liver cancer incidence were 5.30×10^(-6) for individuals negative for hepatitis B and 1.4×10^(-4) for individuals positive for hepatitis B. Individuals positive for hepatitis B revealed 26 fold higher excess liver cancer risk than individuals negative and therefore, they should be managed having special consideration. And, if the excess cancer risk for aflatoxins B1 is 10^(-5) as managing goal, human exposure level should be controlled as below 1.1×10^(-6)mg/kg/day. Thus, this study has suggested regulatory option as below 0.2ppb for aflatoxin B1 in cereals, legumes. and nuts.

쌀의 조리 및 가공 과정 중 Aflatoxin 감소에 관한 연구

여현종,김종규 한국식품위생안전성학회 2002 한국식품위생안전성학회지 Vol.17 No.2

Aflatoxin은 곰팡이가 생성하는 2차 대사산물로서 사람에게 발암성 등의 건강 위해를 야기할 수 있다. 쌀은 aflatoxin 생성을 위한 좋은 기질 중의 하나이므로 본 연구는 쌀의 조리 및 가공 과정 중 aflatoxin의 감소 정도를 알아보기 위해 수행되었다. 국내산 일반미에 Aspergillus parasiticus ATCC 15517의 포자 현탁액을 접종하여 aflatoxin을 생성시키고 한국인이 일상적으로 섭취하는 밥, 떡(백설기), 식혜 및 쌀튀기를 상법에 따라 조리 및 가공하여 각 과정 중의 부과물과 최종 완성품에서 aflatoxin 함량을 HPLC(high performance liquid chromatography)에 의하여 분석하여 비교하였다. 밥을 조리하는 과정 중에는 쌀 씻기 과정 중에 aflatoxin이 감소되었고, 조리가 끝난 후 완전히 감소되지는 않았지만 조리된 밥에서는 aflatoxin이 53.1%만큼 유의하게 감소되었다(p<0.05). 떡을 조리한 후에는 aflatoxin의 감소율이 88.6%로 매우 유의하게 감소하였다(p<0.01). 쌀튀기의 경우 가공 후 aflatoxin 감소율이 92.4%로 매우 유의한 감소를 보였다(p<0.01). 이상의 결과에서 aflatoxin이 함유된 쌀을 조리 및 가공하였을 때에 쌀튀기 > 식혜 > 밥 > 떡의 순으로 aflatoxin이 감소되었다. 떡을 제외한 다른 완성품에서는 aflatoxin이 우리 나라의 식품중 기준치(10 ppb) 이하로 낮아졌다. 이로부터 쌀의 조리 및 가공 과정 중의 세척, 찌기, 발효 및 popping 등은 aflatoxin의 감소에 도움이 되며, 특히 고온 및 고압이 효과적인 것으로 나타났다. 떡에서 aflatoxin이 식품 중 기준치 이하로 감소되지 않은 부분에 대해서 안전성 확보를 위하여 더 자세한 연구가 필요하다. A flatoxin is a secondary fungal metabolite and is a public health hazard because it is a human carcinogenic and has many deleterious effects in men and animals. Rice is one of the better substrates for the fungus which can produce aflatoxins. This study was performed to investigate aflatoxin reduction during the cooking and processing of rice. Aflatoxin was produced by Aspergillus parasiticus ATCC 15517 on well-milled rice (Japonica type) at the level of 13.2 ppb. Cooked rice, rice cakes (baek-so˘l-gi, plain steamed rice bread), fermented rice(sikhye, sweet rice beverage), and popped rice were prepared from the aflatoxin-contaminated rice. Aflatoxin content in the samples was determined by high performance liquid chromatography. The total aflatoxin level was decreased to 46.9% in the cooked rice, 85.6% in the rice cakes, 11.4% in the fermented rice, and 7.6% in the popped rice, respectively (p<0.05). This reduction brought the level of aflatoxins down to below the Standard and Specification of Korea (10 ppb), except for the rice cakes. These results indicate that washing, steaming, fermentation, and popping of rice was helpful in reducing the aflatoxin level in the rice and the most helpful factors were high temperature & high pressure. More research is needed to understand why the preparation of rice cakes did not reduce the level of aflatoxin as much as the other cooking methods.

쌀, 옥수수에 대한 솔잎 Polyphenols 처리가 Aflatoxin 생성 저해에 미치는 영향

김형열,윤원호,구본순 한국식품저장유통학회(구 한국농산물저장유통학회) 2002 한국식품저장유통학회지 Vol.9 No.1

쌀과 옥수수를 온습도의 조절 없이 상온에서 90일간 장기저장하며 aflatoxin 생성 정도를 측정해 본 결과 쌀과 옥수수에서 공통적으로 저장 30일 이후 각각 0.1, 0.3 ppb의 aflatoxin이 검출되었다. 그러나 저장 온도 및 습도가 상승할수록 aflatoxin 생성 정도는 비례적으로 급속한 증가추세를 나타내어 이들 시료에서 aflatoxin 생성 최적 온습도는 각각 25∼30℃, 80% 내외인 것으로 밝혀졌으며, 동일한 조건하에서 상대적으로 쌀보다는 옥수수에서 그 생성 정도가 심각함을 확인할 수 있었다. 한편, aflatoxin 생성 최적조건인 온도 30℃, 습도 80%의 조건하에서 쌀과 옥수수에 대하여 MeOH 추출물과 polyphenol성 물질들을 각각 0∼0.05% (w/w) 단독처리하여 저장기간에 다른 aflatoxin의 생성량을 측정한 결과는 다음과 같았다. 즉, 전체적으로 그 처리량이 증가할수록 상대적으로 aflatoxin 억제능은 상승하는 것으로 나타났으며, 종류별로는 catechin (CT) < MeOH extract <polyphenol(PP) < flavonoid (FN)의 순으로 나타났다. While rice and corn were stored at room temperature for 90 days the degree of aflatoxin production was measured without humidity and temperature control. The amount of aflatoxin production of rice and corn after 30 days was 0.1 and 0.3 ppb, respectively. The degree of aflatoxin production increased rapidly with increasing storage temperature and humidity. The optimum conditions of aflatoxin production were 25∼30℃ and 80% humidity. The degree of aflatoxin production in corn was higher than in rice under the same conditions. Rice and corn were treated with 0∼0.05%(w/w) of methyl alcohol (MeOH) extract and polyphenol (PP) group materials individualy respectively under the optimum conditions. As the result, the inhibition effect of aflatoxin production increased with increasing the amount of treatment. It appeared as follows: catechin (CT) < MeOH extract < PP < flavonoid (FN).

유통 생약재의 아플라톡신 모니터링

김용훈(Yong-Hoon Kim),강한샘(Han-Saem Kang),오선우(Sun-Woo Oh),이화정(Hwa-Jung Lee),김미경(Mi-Gyeong Kim),정소영(So-Young Chung),최선희(Seon-Hee Choi),방수진(Su-Jin Bang),한경진(Kyung-Jin Han),이지원(Ji-Won Lee),김영선(Young-Seon Kim 한국식품과학회 2010 한국식품과학회지 Vol.42 No.1

고시된 아플라톡신 시험법의 정량한계, 검출한계를 개선한 분석법을 유효화하였으며, 개선한 분석법으로 강활, 개자 등의 생약 400개의 시료를 분석하였다. 사군자와 제니 각 1건에서 아플라톡신 B₁이 각 2.3 μg/kg 검출되었으며, 사군자와 대풍자 1건에서 정량한계 미만의 아플라톡신이 검출되었다. 탕제로의 이행률은 아플라톡신 B₁의 경우 약 20% 정도의 이행률을 나타냈다. 아플라톡신 B₁ 기준치보다 낮게 검출되어 현재까지는 아플라톡신으로부터 안전한 것으로 판단되었다. This study was conducted to monitor aflatoxins in various medicinal herbs, providing available data for the safety of those products. To monitor aflatoxins in medicinal herbs, a total of 400 samples of 40 different herbs were collected in commercial retailers in Seoul, Daejeon, Gwangju, Daegu, and Busan from March to August, 2008. The samples that passed the sensory evaluation were tested for aflatoxins. Aflatoxins in samples were analyzed by HPLCflorescence coupled with photochemical enhancement. Samples were extracted with 70% methanol and then diluted to the appropriate concentration. A refining process was performed using an immunoaffinity column. The analytical method used in this study was validated. The R2 value for aflatoxin B1 was 0.99946, and the detection range was from 0.25 to 10.0ng/mL. The accuracy of the analysis was ranged from 83.2% to 101.8%. The relative standard deviation (RSD) in the aflatoxin B1 analysis was 3.4%, demonstrating the precision of this method. In addition, the detection limit and quantitative analysis limit of aflatoxin B1 was 0.53 μg/kg and 1.76 μg/kg, respectively. These results indicated that the analytical method used in this study was appropriate. The results of HPLC showed that 1% (4 samples) of the samples may contain aflatoxins. The concentration of quantified aflatoxin was 2.3 μg/kg for both Quisqualis fructus and Remotiflori radix samples. The other samples were below the limit of quantification. Moreover, the concentration of aflatoxin B1 which is made by specific fungi were below the level of regulation. Only 20% of aflatoxin B1 were transferred to hot water. Therefore, the levels of aflatoxins in medicinal herbs were considered to be safe especially considering the aflatoxin transfer ratio.

국내 양돈장의 사료 내 아플라톡신 오염도 조사

송윤경 ( Yun Kyung Song ),정병열 ( Byeong Yeal Jung ),최정수 ( Jeong Soo Choi ),문운경 ( Oun Kyung Moon ),이수형 ( Soo Hyung Lee ),정덕화 ( Duck Hwa Chung ),박선일 ( Son Il PAK ),박최규 ( Choi Kyu Park ) 한국수의공중보건학회 2010 예방수의학회지 Vol.34 No.3

Aflatoxins produced by Aspergillus spp. are recognized as a major concern in animal and human health. In pigs, ingestion of aflatoxin-contaminated feeds causes immunosuppression, hepatotoxicosis and poor feed efficiency. In this study, we screened the contaminated level of aflatoxins in 449 pig feeds from 12 swine farms in Korea. For rapid and efficient screening of aflatoxins in pig feeds we evaluated the feasibility of three commercial ELISA kits for the screening of aflatoxins in pig feeds. Twenty-nine pig feed samples were examined for total aflatoxins using three ELISA kits, simultaneously. From three repetitions of each assay, the average intra-assay precisions and the average inter-assay precisions expressed as coefficient of variation (CV, %) for Veratox(R) Quantitative Aflatoxin test were 6.90 and 12.29, respectively. A statistical comparison of the results between HPLC and ELISAs showed that the correlation coefficient values for Veratox(R) was 0.96. The results demonstrated that we can apply the Veratox(R) Quantitative Aflatoxin test for the detection of aflatoxins in pig feed from the field. The screening of field samples with this ELISA kit showed that 11 out of 265 pig feeds for growers and weaners were contaminated with total aflatoxin levels exceeding 10 ppb, maximum tolerable limits for their compound feeds and the aflatoxins levels of remaining 184 pig feeds for other age groups of pigs were confirmed as below 20 ppb. The results from the screening indicated overall low levels of aflatoxins contamination in pig feeds.