Fumonisins in corn: correlation with Fusarium sp. count, damaged kernels, protein and lipid content

Brazilian Archives of Biology and Technology

Elisabete Yurie Sataque Ono¹  Luciana Biazon¹  Marcelo Da Silva¹  Édio Vizoni¹  Yoshitsugu Sugiura²  Yoshio Ueno¹  Elisa Yoko Hirooka¹ 

[1] ,Kobe Institute of Health Department of Food Chemistry Kobe,Japan

关键词: Mycoflora;    toxigenic fungi;    mycotoxins;    fumonisins;    corn quality;   

DOI  :  10.1590/S1516-89132006000100008

来源: SciELO

【 摘 要 】

Natural fungal and fumonisin contamination were evaluated in 109 freshly harvested corn samples from Paraná State and correlated to damaged kernels (%). In addition, healthy and damaged kernels of 24 corn samples were selected in order to compare the mycoflora profile and fumonisin levels. The correlation among protein/lipid content and fumonisin levels was also analyzed in the 15 most frequently cultivated corn hybrids. Total fungal colony count in 109 freshly harvested corn samples ranged from 1.9x10(4) to 3.5x10(6) CFU/g, Fusarium sp. count from 1.0x10³ to 2.2x10(6) CFU/g, and fumonisin levels from 0.13 to 20.38 µg/g. Total fungal colony/Fusarium sp. count and fumonisin levels showed positive correlation (p < 0.05). In addition, there was a positive correlation between damaged kernels (%) and total fungal colony/Fusarium sp. count (p < 0.05). Fumonisin levels in healthy kernels ranged from 0.57 to 20.38 µg/g, while in the damaged kernels it ranged from 68.96 to 336.38 µg/g. No significant correlation among the fumonisin levels and the protein or lipid content was observed. The results showed the importance of constant monitoring of toxigenic fungi and fumonisin contamination in corn and corn-based foods in order to assure the quality and safety of products and to minimize the potential hazards to human and animal health.

【 授权许可】

CC BY-NC   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License