Fungi that create aflatoxins in food are known as aflatoxicogenic fungi. The goal of this work was to use the aflatoxin regulatory gene to test different food samples from our local market for aflatoxigenic fungus (aflR gene). Six food samples were obtained from three separate marketplaces in Lagos (wheat, cowpea, rice, maize, melon, and groundnut) (Mushin, Oyingbo and Mile 12). Fungi were isolated and identified visually and microscopically from these dietary samples. DNA isolation kits were used to acquire genomic DNA. The aflR gene was amplified from genomic DNA, nested, then electrophoresed and imaged on an agarose gel. For molecular identification of the species, the Internal Transcribed Spacer (ITS) was additionally amplified from genomic DNA. Aspergillus flavus was recovered from all of the food samples from the three markets, whereas Aspergillus niger was found in Mile 12 market rice, melon, and wheat, Mushin market maize and groundnut, and Oyingbo market rice and cowpea. When comparable food samples from various markets were put together, A. flavus and A. niger were extracted from all of the samples. On the gel, only the A. flavus amplicon from the nested polymerase chain reaction (PCR) displayed a 400bp DNA fragment. This study found that PCR amplification of the aflR gene had a high specificity for detecting aflatoxigenic fungus in food samples, and hence might be used to screen food samples for aflatoxigenic fungal contamination.
Please click here: https://journalajbgmb.com/index.php/AJBGMB/article/view/30139
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