[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Mechanism of Aflatoxin Binding with Yeast Cell

Vimal, G (2010) Mechanism of Aflatoxin Binding with Yeast Cell. [Student Project Report]

[img] PDF
Restricted to Repository staff only

Download (2MB)


This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: The work was undertaken to study the aflatoxin binding capacity of yeast. Aspergillus culture from laboratory was used to infect groundnuts to produce aflatoxin. The extracted toxin was used for aflatoxin binding test. Cultures drawn from the yeast culture collection of the laboratory were treated with aflatoxin. The binding property was confirmed by subjecting the pellet and supernatant samples to Thin layer Chromatography analysis. By observing the intensity of fluorescent spots under UV at 360nm, the yeast isolates were screened which were having potential for aflatoxin binding. Based on the efficiency of binding two cultures were selected for further studies. Culture number 12a and 16m were the cultures selected for further study. Cultures were treated with aflatoxin and incubated at different intervals of time and subjected to HPLC, compared with standards. Pellet and supernatant of all the treated samples at time intervals of 10min, 1 hour, 2 hour and 24 hour were separately analyzed and recorded. The concentration of peak 1 was high in pellets for sample 12a. However, in the supernatants of 12a and 16m , the concentration remained constant. In the pH studies for Aflatoxin binding ability was done with the pH of 4, 7 and 9. The binding ability varies according to the pH. The isolated cultures were subjected to Scanning Electron Microscopy to the morphology and their approximate size was also determined.
Uncontrolled Keywords: binding property; yeast; Aflatoxin; Mycotoxins
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 19 Yeast
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Jul 2010 06:52
Last Modified: 28 Dec 2011 10:15
URI: http://ir.cftri.com/id/eprint/9470

Actions (login required)

View Item View Item