Qualitative Analysis of Mycotoxins by Thin Layer Chromatography (TLC)

Sowmya Kengarangappa Lakshman; Ramalingappa Bellibatlu

doi:doi:10.11648/j.fem.20241001.11

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Qualitative Analysis of Mycotoxins by Thin Layer Chromatography (TLC)

Sowmya Kengarangappa Lakshman, Ramalingappa Bellibatlu^*

Published in Frontiers in Environmental Microbiology (Volume 10, Issue 1)

Received: 27 December 2023 Accepted: 6 January 2024 Published: 18 January 2024

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Abstract

Mycotoxins are toxic secondary metabolites produced by various molds and fungi. While they are more commonly associated with crops such as grains, nuts, and fruits, they can also be found in bakery food products that use these ingredients as raw materials. The presence of mycotoxins in bakery products can pose health risks if consumed in large quantities. Mycotoxins are secondary metabolites generated by several species of fungus that have a negative impact on food quality and are dangerous for both people and animals. Aflatoxins (AF), Fumonisins (FUM), Deoxynivalenol (DON), Ochratoxin A (OTA), Zearalenone (ZEA), Patulin (PAT), and Citrinin (CIT) are the most prominent and commercially relevant mycotoxins TLC has become a remarkably efficient, fast, and, in most circumstances, inexpensive separation technique in mycotoxicology. In this study, mycotoxins from various fungi, including Aspergillus species, Penicillium species, Fusarium species, Mucor species, Nocardia species, Trichoderma species, Curvularia species, Bipolaris species, Rhizopus species, and Alternaria species, are screened using TLC (Thin layer chromatography) analysis metod, an easy physicochemical experiment, to determine whether they are present in bakery products. The extraction of mycotoxins used a variety of solvent systems. The study focused on the detection of mycotoxins in bakery food samples using Thin Layer Chromatography (TLC) technique. Fungal species, including Aspergillus sp, Penicillium sp, Fusarium sp, Mucor sp, Nocardia sp, Trichoderma sp, Curvularia sp, Bipolaris sp, Rhizopus sp, and Alternaria sp, were screened for mycotoxins. The TLC plates were visualized under visible light and UV light to identify the presence of mycotoxins. The study's ultimate objective is to find the precise mycotoxins that the targeted fungi species includes. Findings of this study can help create methods for preventing the formation of mould and extending the shelf life of bakery products.

Published in	Frontiers in Environmental Microbiology (Volume 10, Issue 1)
DOI	10.11648/j.fem.20241001.11
Page(s)	1-5
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Mycotoxins, Thin Layer Chromatography, Fungi, Aspergillus sp, Fusarium sp, Fumonisins

References

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[2]	Daou, R., Joubrane, K., Maroun, R. G., Khabbaz, L. R., Ismail, A., & El Khoury, A. (2021). Mycotoxins: Factors influencing production and control strategies. AIMS Agriculture and Food, 6(1): 416-447.
[3]	Richard, J. L. (2007). Some major mycotoxins and their mycotoxicoses-An overview. Int. J. Food Microbiol, 119: 3–10.
[4]	Adeyeye, S. A. (2016). Fungal mycotoxins in foods: A review, Cogent Food & Agriculture. 2: (1), 1213127.
[5]	Barbosa, T. S, Pereyra, C. M, Soleiro, C. A, Dias, E. O, Oliveira, A. A, Keller, K. M, Rosa, C. A. (2013). Mycobiota and mycotoxins present in finished fish feeds from farms in the Rio de Janeiro State, Brazil, International Aquatic Research, 5(1): 1-9.
[6]	Awuchi, C. G, Amagwula, I. O, Priya, P, Kumar, R, Yezdani, U, and Khan, M. G. (2020). Aflatoxins in foods and feeds: A review on health implications, detection, and control, Bull. Env. Pharmacol. Life Sci, 9: 149-155.
[7]	Nielsen, K. F, Mogensen, J. M, Johansen, M, Larsen, T. O, and Frisvad, J. C. (2009). Review of secondary metabolites and mycotoxins from the Aspergillus niger group. Bioanalytical Chemistry, 395: (5), 1225-1242.
[8]	Zheng, M. Z, Richard, J. L, Binder, J. (2006). A review of rapid methods for the analysis ofmycotoxins, Mycopathologia, 161(5): 261-273.
[9]	Turner, N. W, Subrahmanyam, S, Piletsky, S. A. (2009). Analytical methods for determination of mycotoxins: a review, Analytica Chimica Acta, 632(2): 168-180.
[10]	Betina, V. (1985). Thin-layer chromatography of mycotoxins, Journal of Chromatography A, 334: 211-276.
[11]	Scott, P. M, Lawrence, J. W, Van Walbeek, W. (1970). Detection of mycotoxins by thin-layer chromatography: application to screening of fungal extracts, Applied Microbiology, 20(5): 839p.
[12]	Hassan, G, Bullerman, L. B. (1995). Aspergillus flavus and Aspergillus parasiticus: Aflatoxigenic fungi of concern in foods and feeds: A review, Journal of Food protection, 58 (12): 1395-1404.
[13]	Azliza, I. N, Hafizi, R, Nurhazrati, M, Salleh, B. (2014). Production of major mycotoxins by Fusarium species isolated from wild grasses in Peninsular Malaysia, SainsMalays, 43: 89-94.
[14]	Ellis, M. B, Ellis, J. P. (1997). Microfungi on Land plants: An Identification Handbook. Richmond Publishers, London: Croom Helm; Pp. 1-868.
[15]	Yang, L, Jiang, J. G, Li, W. F, Chen, J, Wang, D. Y, Zhu, L. (2009). Optimum extraction process of polyphenols from the bark of Phyllanthus emblica L. based on the response surface methodology, Journal of Separation Science, 32(9): 1437-1444.

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Lakshman, S. K., Bellibatlu, R. (2024). Qualitative Analysis of Mycotoxins by Thin Layer Chromatography (TLC). Frontiers in Environmental Microbiology, 10(1), 1-5. https://doi.org/10.11648/j.fem.20241001.11

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ACS Style

Lakshman, S. K.; Bellibatlu, R. Qualitative Analysis of Mycotoxins by Thin Layer Chromatography (TLC). Front. Environ. Microbiol. 2024, 10(1), 1-5. doi: 10.11648/j.fem.20241001.11

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AMA Style

Lakshman SK, Bellibatlu R. Qualitative Analysis of Mycotoxins by Thin Layer Chromatography (TLC). Front Environ Microbiol. 2024;10(1):1-5. doi: 10.11648/j.fem.20241001.11

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@article{10.11648/j.fem.20241001.11,
  author = {Sowmya Kengarangappa Lakshman and Ramalingappa Bellibatlu},
  title = {Qualitative Analysis of Mycotoxins by Thin Layer Chromatography (TLC)},
  journal = {Frontiers in Environmental Microbiology},
  volume = {10},
  number = {1},
  pages = {1-5},
  doi = {10.11648/j.fem.20241001.11},
  url = {https://doi.org/10.11648/j.fem.20241001.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.fem.20241001.11},
  abstract = {Mycotoxins are toxic secondary metabolites produced by various molds and fungi. While they are more commonly associated with crops such as grains, nuts, and fruits, they can also be found in bakery food products that use these ingredients as raw materials. The presence of mycotoxins in bakery products can pose health risks if consumed in large quantities. Mycotoxins are secondary metabolites generated by several species of fungus that have a negative impact on food quality and are dangerous for both people and animals. Aflatoxins (AF), Fumonisins (FUM), Deoxynivalenol (DON), Ochratoxin A (OTA), Zearalenone (ZEA), Patulin (PAT), and Citrinin (CIT) are the most prominent and commercially relevant mycotoxins TLC has become a remarkably efficient, fast, and, in most circumstances, inexpensive separation technique in mycotoxicology. In this study, mycotoxins from various fungi, including Aspergillus species, Penicillium species, Fusarium species, Mucor species, Nocardia species, Trichoderma species, Curvularia species, Bipolaris species, Rhizopus species, and Alternaria species, are screened using TLC (Thin layer chromatography) analysis metod, an easy physicochemical experiment, to determine whether they are present in bakery products. The extraction of mycotoxins used a variety of solvent systems. The study focused on the detection of mycotoxins in bakery food samples using Thin Layer Chromatography (TLC) technique. Fungal species, including Aspergillus sp, Penicillium sp, Fusarium sp, Mucor sp, Nocardia sp, Trichoderma sp, Curvularia sp, Bipolaris sp, Rhizopus sp, and Alternaria sp, were screened for mycotoxins. The TLC plates were visualized under visible light and UV light to identify the presence of mycotoxins. The study's ultimate objective is to find the precise mycotoxins that the targeted fungi species includes. Findings of this study can help create methods for preventing the formation of mould and extending the shelf life of bakery products.
},
 year = {2024}
}

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TY  - JOUR
T1  - Qualitative Analysis of Mycotoxins by Thin Layer Chromatography (TLC)
AU  - Sowmya Kengarangappa Lakshman
AU  - Ramalingappa Bellibatlu
Y1  - 2024/01/18
PY  - 2024
N1  - https://doi.org/10.11648/j.fem.20241001.11
DO  - 10.11648/j.fem.20241001.11
T2  - Frontiers in Environmental Microbiology
JF  - Frontiers in Environmental Microbiology
JO  - Frontiers in Environmental Microbiology
SP  - 1
EP  - 5
PB  - Science Publishing Group
SN  - 2469-8067
UR  - https://doi.org/10.11648/j.fem.20241001.11
AB  - Mycotoxins are toxic secondary metabolites produced by various molds and fungi. While they are more commonly associated with crops such as grains, nuts, and fruits, they can also be found in bakery food products that use these ingredients as raw materials. The presence of mycotoxins in bakery products can pose health risks if consumed in large quantities. Mycotoxins are secondary metabolites generated by several species of fungus that have a negative impact on food quality and are dangerous for both people and animals. Aflatoxins (AF), Fumonisins (FUM), Deoxynivalenol (DON), Ochratoxin A (OTA), Zearalenone (ZEA), Patulin (PAT), and Citrinin (CIT) are the most prominent and commercially relevant mycotoxins TLC has become a remarkably efficient, fast, and, in most circumstances, inexpensive separation technique in mycotoxicology. In this study, mycotoxins from various fungi, including Aspergillus species, Penicillium species, Fusarium species, Mucor species, Nocardia species, Trichoderma species, Curvularia species, Bipolaris species, Rhizopus species, and Alternaria species, are screened using TLC (Thin layer chromatography) analysis metod, an easy physicochemical experiment, to determine whether they are present in bakery products. The extraction of mycotoxins used a variety of solvent systems. The study focused on the detection of mycotoxins in bakery food samples using Thin Layer Chromatography (TLC) technique. Fungal species, including Aspergillus sp, Penicillium sp, Fusarium sp, Mucor sp, Nocardia sp, Trichoderma sp, Curvularia sp, Bipolaris sp, Rhizopus sp, and Alternaria sp, were screened for mycotoxins. The TLC plates were visualized under visible light and UV light to identify the presence of mycotoxins. The study's ultimate objective is to find the precise mycotoxins that the targeted fungi species includes. Findings of this study can help create methods for preventing the formation of mould and extending the shelf life of bakery products.

VL  - 10
IS  - 1
ER  -

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Author Information

Sowmya Kengarangappa Lakshman

Department of Microbiology, Davangere University, Davangere, India

Contact Email
Ramalingappa Bellibatlu

Department of Microbiology, Davangere University, Davangere, India

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Plain Text BibTeX RIS

APA Style

Lakshman, S. K., Bellibatlu, R. (2024). Qualitative Analysis of Mycotoxins by Thin Layer Chromatography (TLC). Frontiers in Environmental Microbiology, 10(1), 1-5. https://doi.org/10.11648/j.fem.20241001.11

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ACS Style

Lakshman, S. K.; Bellibatlu, R. Qualitative Analysis of Mycotoxins by Thin Layer Chromatography (TLC). Front. Environ. Microbiol. 2024, 10(1), 1-5. doi: 10.11648/j.fem.20241001.11

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AMA Style

Lakshman SK, Bellibatlu R. Qualitative Analysis of Mycotoxins by Thin Layer Chromatography (TLC). Front Environ Microbiol. 2024;10(1):1-5. doi: 10.11648/j.fem.20241001.11

Copy | Download

@article{10.11648/j.fem.20241001.11,
  author = {Sowmya Kengarangappa Lakshman and Ramalingappa Bellibatlu},
  title = {Qualitative Analysis of Mycotoxins by Thin Layer Chromatography (TLC)},
  journal = {Frontiers in Environmental Microbiology},
  volume = {10},
  number = {1},
  pages = {1-5},
  doi = {10.11648/j.fem.20241001.11},
  url = {https://doi.org/10.11648/j.fem.20241001.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.fem.20241001.11},
  abstract = {Mycotoxins are toxic secondary metabolites produced by various molds and fungi. While they are more commonly associated with crops such as grains, nuts, and fruits, they can also be found in bakery food products that use these ingredients as raw materials. The presence of mycotoxins in bakery products can pose health risks if consumed in large quantities. Mycotoxins are secondary metabolites generated by several species of fungus that have a negative impact on food quality and are dangerous for both people and animals. Aflatoxins (AF), Fumonisins (FUM), Deoxynivalenol (DON), Ochratoxin A (OTA), Zearalenone (ZEA), Patulin (PAT), and Citrinin (CIT) are the most prominent and commercially relevant mycotoxins TLC has become a remarkably efficient, fast, and, in most circumstances, inexpensive separation technique in mycotoxicology. In this study, mycotoxins from various fungi, including Aspergillus species, Penicillium species, Fusarium species, Mucor species, Nocardia species, Trichoderma species, Curvularia species, Bipolaris species, Rhizopus species, and Alternaria species, are screened using TLC (Thin layer chromatography) analysis metod, an easy physicochemical experiment, to determine whether they are present in bakery products. The extraction of mycotoxins used a variety of solvent systems. The study focused on the detection of mycotoxins in bakery food samples using Thin Layer Chromatography (TLC) technique. Fungal species, including Aspergillus sp, Penicillium sp, Fusarium sp, Mucor sp, Nocardia sp, Trichoderma sp, Curvularia sp, Bipolaris sp, Rhizopus sp, and Alternaria sp, were screened for mycotoxins. The TLC plates were visualized under visible light and UV light to identify the presence of mycotoxins. The study's ultimate objective is to find the precise mycotoxins that the targeted fungi species includes. Findings of this study can help create methods for preventing the formation of mould and extending the shelf life of bakery products.
},
 year = {2024}
}

Copy | Download

TY  - JOUR
T1  - Qualitative Analysis of Mycotoxins by Thin Layer Chromatography (TLC)
AU  - Sowmya Kengarangappa Lakshman
AU  - Ramalingappa Bellibatlu
Y1  - 2024/01/18
PY  - 2024
N1  - https://doi.org/10.11648/j.fem.20241001.11
DO  - 10.11648/j.fem.20241001.11
T2  - Frontiers in Environmental Microbiology
JF  - Frontiers in Environmental Microbiology
JO  - Frontiers in Environmental Microbiology
SP  - 1
EP  - 5
PB  - Science Publishing Group
SN  - 2469-8067
UR  - https://doi.org/10.11648/j.fem.20241001.11
AB  - Mycotoxins are toxic secondary metabolites produced by various molds and fungi. While they are more commonly associated with crops such as grains, nuts, and fruits, they can also be found in bakery food products that use these ingredients as raw materials. The presence of mycotoxins in bakery products can pose health risks if consumed in large quantities. Mycotoxins are secondary metabolites generated by several species of fungus that have a negative impact on food quality and are dangerous for both people and animals. Aflatoxins (AF), Fumonisins (FUM), Deoxynivalenol (DON), Ochratoxin A (OTA), Zearalenone (ZEA), Patulin (PAT), and Citrinin (CIT) are the most prominent and commercially relevant mycotoxins TLC has become a remarkably efficient, fast, and, in most circumstances, inexpensive separation technique in mycotoxicology. In this study, mycotoxins from various fungi, including Aspergillus species, Penicillium species, Fusarium species, Mucor species, Nocardia species, Trichoderma species, Curvularia species, Bipolaris species, Rhizopus species, and Alternaria species, are screened using TLC (Thin layer chromatography) analysis metod, an easy physicochemical experiment, to determine whether they are present in bakery products. The extraction of mycotoxins used a variety of solvent systems. The study focused on the detection of mycotoxins in bakery food samples using Thin Layer Chromatography (TLC) technique. Fungal species, including Aspergillus sp, Penicillium sp, Fusarium sp, Mucor sp, Nocardia sp, Trichoderma sp, Curvularia sp, Bipolaris sp, Rhizopus sp, and Alternaria sp, were screened for mycotoxins. The TLC plates were visualized under visible light and UV light to identify the presence of mycotoxins. The study's ultimate objective is to find the precise mycotoxins that the targeted fungi species includes. Findings of this study can help create methods for preventing the formation of mould and extending the shelf life of bakery products.

VL  - 10
IS  - 1
ER  -

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