Co-culture Effect of Toxigenic and Atoxigenic Isolate of Aspergillus Flavus on Aflatoxin Biosynthesis

Abstract

Aflatoxin contamination of food intake is an issue both in developing and developed nations, particularly when there is poor control over aflatoxin levels in food. AFBs, specifically AFB1, are bio-transformed in the body into a variety of metabolites, including the active AFB1-exo- 8,9-epoxide (AFBO). The AFB, AFBO, and other metabolites interact with a wide range of biomolecules in the body, including nucleic acids like DNA and RNA as well as the various metabolic pathways like protein synthesis, the glycolytic pathway, and the electron transport chain that are all involved in ATP synthesis in body cells. AFB-DNA adducts are created when the AFB interacts with DNA, breaking the DNA. Aflatoxin contamination of agricultural products and processed foods is a known problem, but there are other mycotoxins as well. Aspergillus and Penicillium fungus lead the production of these substances. The primary foods of the majority of developing nations, cereals and their products, are particularly susceptible to infection by aflatoxigenic fungus. Accordingly, this review looks at the various types of aflatoxigenic fungi and toxins, their presence in food products, their negative effects, the resulting economic losses, regulation, including the permissible limits set by various national and international agencies, and how their effects can be reduced or completely avoided. Due to their lack of resources, developing nations require the financial and technical assistance of their developed counterparts and international organizations in order to start educational, scientific, and other endeavors and ultimately reduce pollution in their goods.