Vpliv dodanih sladkorjev na tvorbo aflatoksinov B1 in B2 v masi za suhe salame inokulirani s plesnijo vrste Aspergillus parasiticus

Vagaja, Katja (avtor), Polak, Tomaž (mentor)

Mikotoksini so sekundarni metaboliti plesni in so potencialno škodljivi za živali in ljudi. Proizvedejo jih lahko tudi nekatere plesni na površini salam. Z nalogo smo želeli preveriti, kako vrsta sladkorja in njegova vsebnost v gojišču vpliva na tvorbo aflatoksinov B1 (AFB1) in B2 (AFB2) v masi za suhe salame po inokulaciji s plesnijo vrste A. parasiticus. V ta namen smo določali vsebnost mikotoksinov AFB1 in AFB2, ki ga je tvorila na površino mase nacepljena plesen vrste Aspergillus parasiticus. Vsebnost aflatoksinov smo določali na 8 različnih skupinah vzorcev v treh ponovitvah, ki so vsebovali 4 različne vrste sladkorjev (glukozo, fruktozo, trehalozo in saharozo) (0,3 % (m/m) in 1 % (m/m)). Vzorce smo inkubirali pri 25 °C in jih vzorčili po 7, 14 in 21 dneh. Za vsako maso smo pripravili tudi varianto z dodanim kolagenskim ovitkom, ki smo jih vzorčili samo po 21 dneh inkubacije. Za določanje koncentracije aflatoksinov v vzorcih smo uporabili analizno metodo LC-MS/MS. Iz pridobljenih rezultatov lahko sklepamo, da vrsta in količina dodanega sladkorja vplivata na vsebnost AFB1 in AFB2 v vzorcih, in sicer se pri večji količini dodanega sladkorja v masi tvori več aflatoksinov. Vsebnost AFB1 in AFB2 v vzorcih je različna tudi glede na vrsto uporabljenega sladkorja. Sklepamo tudi, da je kolagenski ovitek delno zavrl tvorbo AFB1 in AFB2 v masi za suhe salame.

• Jezik: Slovenski jezik
• Ključne besede: fermentirani mesni izdelki, mikotoksini, aflatoksin B1, aflatoksin B2, kolagenski ovitek
• Vrsta gradiva: Magistrsko delo/naloga
• Tipologija: 2.09 - Magistrsko delo
• Organizacija: BF - Biotehniška fakulteta
• Založnik: [K. Vagaja]
• Leto izida: 2024
• PID: 20.500.12556/RUL-163620
• UDK: 579.67:615.9:637.52
• COBISS.SI-ID: 210840835
• Datum objave v RUL: 09.10.2024

VAGAJA, Katja, 2024, Vpliv dodanih sladkorjev na tvorbo aflatoksinov B1 in B2 v masi za suhe salame inokulirani s plesnijo vrste Aspergillus parasiticus [na spletu]. Magistrsko delo. K. Vagaja. [Dostopano 4 maj 2025]. Pridobljeno s: https://repozitorij.uni-lj.si/IzpisGradiva.php?lang=slv&id=163620

Sekundarni jezik

• Jezik: Angleški jezik
• Naslov: The influence of added sugars on the formation of aflatoxins B1 and B2 in dry salami mass inoculated with the mold Aspergillus parasiticus

Izvleček

Mycotoxins are secondary metabolites of molds and are potentially harmful to animals and humans. They can be produced by some molds on the surface of salami. The aim of this work was to investigate how the type of sugar and its content in the culture medium affects the production of aflatoxin B1 (AFB1) and B2 (AFB2) in dry salami mass after inoculation with A. parasiticus mould. For this purpose, the mycotoxin content of AFB1 and AFB2 formed by Aspergillus parasiticus mould inoculated on the surface of the samples was determined. The aflatoxin content was determined on 8 different groups of samples in triplicates containing 4 different types of sugars (glucose, fructose, trehalose and sucrose) (0,3 % (w/w) and 1 % (w/w)). The samples were incubated at 25 °C and sampled after 7, 14 and 21 days of incubation. Additional triplicates were made for each mass with the addition of a collagen cover and sampled only after 21 days of incubation. The LC-MS/MS analytical method was used to determine the concentration of aflatoxins in the samples. From the results obtained, it can be concluded that the type and amount of added sugar influences the content of AFB1 and AFB2 in the samples, with more aflatoxins being formed at larger amounts of added sugar. The content of AFB1 and AFB2 in the samples also varies according to the type of sugar used. It is also concluded that the collagen coating partially inhibited the formation of AFB1 and AFB2 in dry salami mass.

• Ključne besede: fermented meat products, mycotoxins, aflatoxin B1, aflatoxin B2, collagen coating