出版社：THE SCHOOL OF PUBLIC HEALTH, TEHRAN UNIVERSITY OF MEDICAL SCIENCES
摘要：Background: The effect of curcumin as a natural safe compound with different biological activities was examined on fungal growth and aflatoxin production in Aspergillus parasiticus NRRL 2999. Methods: The fungus was cultured in presence of serial two-fold concentrations of curcumin (125–2000 μg/ml) in yeast extract sucrose broth for 3 days at 28°C. Mycelia dry weight was determined as an index of fungal growth, while aflatoxin production was assessed by high performance liquid chromatography (HPLC). The expression of ver-1 , nor-1 , pksA , omtA and aflR genes in aflatoxin biosynthetic pathway was evaluated by real time PCR. Results: Curcumin strongly inhibited aflatoxin B1 production in the range of 26.6 to 94.9% by serial two-fold concentrations from 125 to 2000 μg/ml. Fungal growth was also inhibited by the compound in the range of 34.0 to 60.8%. Analysis of the expression of aflatoxin pathway genes by real time PCR showed that curcumin inhibited the expression of ver-1 , nor-1 , pksA , omtA and aflR genes at concentrations of 250 and 1000 μg/ml. In concentration of 1000 μg/ml, gene expression was reduced by 31.3%, 44.6%, 57.1% 110.9% and 286.7% accordingly. Reduction in the expression of aflatoxin biosynthesis genes was significant only for aflR . In ferric reducing ability of plasma (FRAP) assay, curcumin showed strong antioxidant activity at all concentrations tested. Conclusion: Curcumin may be employed successfully as a good candidate in controlling of toxigenic fungal growth on food and feed and subsequent contamination with aflatoxins in practice.
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