Control of the Cyclopiazonic Acid Level in Aspergillus flavus-Contaminated Wheat Flour

Introduction: Cyclopiazonic acid (CPA) is a mycotoxin produced by various fungal species such as Aspergillus flavus (A. flavus). This study aimed to limit and control the level of CPA production in A. flavus-contaminated wheat flour.Materials and Methods: Wheat flour samples (35 samples) were collected from various locations in Egypt. The fungal contaminations were determined and identified. Pure colonies of A. flavus were maintained and tested for CPA production. Different procedures like ultraviolet (UV) treatment, heat treatment, materials adsorption, and biosorption by Lactobacilli spp. were applied to control and reduce the CPA level.Results: Among 24 samples, 14 A. flavus isolates (58.33%) were able to produce CPA. Yeast sucrose broth was the most favorable medium for CPA production, yielding 290.6 µg/100 ml dry biomass. UV light had an impact on the synthesis of CPA at different exposure times, decreasing by 45.5% after 60 minutes of exposure. CPA levels decreased with increasing temperature and exposure time, with a maximum reduction of 71.1% achieved at 100 ºC for 30 minutes. Charcoal was the most effective adsorption material, removing 53.3% of CPA. Lactobacillus acidophilus (L. acidophilus) was the most effective biosorbent, removing over 96.0% of CPA. Increasing the inoculum of L. acidophilus cells by 5×107 reduced CPA levels by 82.1%.Conclusions: The diversity of abiotic and biotic control measures and their effectiveness may provide new hope for controlling and reducing CPA levels.

Control of the Cyclopiazonic Acid Level in Aspergillus flavus-Contaminated Wheat Flour Keywords:

Aspergillus flavus , Cyclopiazonic Acid , Lactobacilli spp , Ultra Violet