Aspergillus flavus‐induced chitosanase in germinating corn and peanut seeds:A. flavusmechanism for growth dominance over associated fungi and concomitant aflatoxin production
作者:
RaulG. Cuero,
GodsonO. Osuji,
期刊:
Food Additives & Contaminants
(Taylor Available online 1995)
卷期:
Volume 12,
issue 3
页码: 479-483
ISSN:0265-203X
年代: 1995
DOI:10.1080/02652039509374333
出版商: Taylor & Francis Group
关键词: Aspergillus flavus;chitosanase;aflatoxin
数据来源: Taylor
摘要:
Chitosanase, a new class of enzymes with antifungal properties was induced by toxigenicAspergillus flavusin both germinating corn and peanut seeds. The enzyme was partially purified and fractioned by SDS‐Polyacrylamide Gel Electrophoresis activity and copolymerized with chitosan or glycolchitosan as substrate, then quantified by scanning densitometry and a 2‐dimensional analysis software program. Chitosanase enzyme was markedly induced by toxigenicA. flavusgrowing in germinating corn and peanut seeds, as compared to control (water) which showed the lowest activity (almost nil in corn). However, chitosanase induction was higher in seeds treated with chitosan from Crustacea. Overall, enzyme activity was higher in peanut than in corn seeds. However, electrophoresed gels from peanut treated withA. flavusor water showed more polypeptides (three and one, respectively) than gels from corn seeds, which only showed one polypeptide for bothA. flavusand water treatment. The enzyme molecular weight was estimated to be between 36000 and 45000.
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