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B2
Presenter: Akmaral Kudaibergen
General information
● Potent mycotoxin
● Food contaminant produced by Aspergillus flavus, a common soil fungus.
● The minor analogue of the blue fluorescent family of bisfuranocoumarin mycotoxins produced by
Aspergillus flavus and related species.
● Found widely in nature in trace amounts, particularly in grains and nuts.
● 1950s: first recognition of the toxicity of these metabolites.
● 1963: structures elucidated.
● Extensively reviewed.
● In fact they are "pre-toxins", requiring metabolic activation to the toxic principle.
MSDS
Acute toxic
Health hazards
Hepatocarcinogen.
Very important for quality control of food, especially for nuts and grains.
Used as a standard in a study to find out aflatoxins in various foods, spices and feedstuffs by high
performance liquid chromatography (HPLC).
Aflatoxin. https://en.wikipedia.org/wiki/Aflatoxin.
Gurav NP, Medhe S. Analysis of Aflatoxins B1, B2, G1 and G2 in Peanuts: Validation Study. Anal Chem Ind J. 2018;17(2):126
Kumar, P.; Mahato, D. K.; Kamle, M.; Mohanta, T. K.; Kang, S. G. Aflatoxins: A Global Concern for Food Safety, Human Health and Their Management. Frontiers in Microbiology 2017, 07.
Yang, L.; Wang, Z. Advances in the Total Synthesis of Aflatoxins. Frontiers in Chemistry 2021, 9.