Fumonisin

4: Int J Food Microbiol 2003 Jun 25;83(3):319-324

Potential use of antioxidants for control of growth and fumonisin production by Fusarium verticillioides and Fusarium proliferatum on whole maize grain.

Torres AM, Ramirez ML, Arroyo M, Chulze SN, Magan N.

Departamento de Microbiologia e Inmunologia, Facultad de Ciencias Exactas Fisico-Qui;micas y Naturales, Universidad Nacional de Rio Cuarto, Rio Cuarto, Cordoba, Argentina

The effect of interactions between two food grade antioxidants butylated hydroxyanisole (BHA) and propyl paraben (PP, 100, 200, 500 &mgr;g g(-1)) and water activity (a(w), 0.995, 0.98, 0.95) of irradiated maize on lag phase prior to growth, growth rate and fumonisin production by Fusarium verticillioides and Fusarium proliferatum was evaluated at 25 degrees C. Both antioxidants had an effect on growth characteristics, and fumonisin production. However, this was dependent on the dose used and the a(w) treatment. At 500 &mgr;g g(-1) BHA and PP increased the lag phase prior to growth, and reduced the growth rate of both Fusarium species significantly, especially at 0.95 a(w). Both antioxidants significantly reduced the production of fumonisin by both Fusarium species, especially at 0.98 and 0.95 a(w). These results suggest that these antioxidants have potential for treatment of maize grain for controlling growth of these mycotoxigenic species and prevent fumonisin accumulation.

PMID: 12745236

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