{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Schamann A"],"funding":["Max Rubner-Institut, Bundesforschungsinstitut für Ernährung und Lebensmittel","Bundesministerium für Ernährung und Landwirtschaft"],"pagination":["79-92"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC9038868"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["38(2)"],"pubmed_abstract":["Aflatoxins count to the most toxic known mycotoxins and are a threat to food safety especially in regions with a warm and humid climate. Contaminated food reaches consumers globally due to international trade, leading to stringent regulatory limits of aflatoxins in food. While the formation of aflatoxin (AF) B<sub>1</sub> by the filamentous fungus Aspergillus flavus is well investigated, less is known about the formation kinetics of its precursors and further aflatoxins. In this study, autoclaved maize kernels were inoculated with A. flavus and incubated at 25 °C for up to 10 days. Aflatoxins and precursors were analyzed by a validated UHPLC-MS method. Additional to AFB<sub>1</sub> and AFB<sub>2</sub>, AFM<sub>1</sub> and AFM<sub>2</sub> were detected, confirming the ability of the formati"],"journal":["Mycotoxin research"],"pubmed_title":["Formation of B- and M-group aflatoxins and precursors by Aspergillus flavus on maize and its implication for food safety."],"pmcid":["PMC9038868"],"funding_grant_id":["AflaZ 2816PROC11"],"pubmed_authors":["Soukup ST","Schamann A","Geisen R","Schmidt-Heydt M","Kulling SE"],"additional_accession":[]},"is_claimable":false,"name":"Formation of B- and M-group aflatoxins and precursors by Aspergillus flavus on maize and its implication for food safety.","description":"Aflatoxins count to the most toxic known mycotoxins and are a threat to food safety especially in regions with a warm and humid climate. Contaminated food reaches consumers globally due to international trade, leading to stringent regulatory limits of aflatoxins in food. While the formation of aflatoxin (AF) B<sub>1</sub> by the filamentous fungus Aspergillus flavus is well investigated, less is known about the formation kinetics of its precursors and further aflatoxins. In this study, autoclaved maize kernels were inoculated with A. flavus and incubated at 25 °C for up to 10 days. Aflatoxins and precursors were analyzed by a validated UHPLC-MS method. Additional to AFB<sub>1</sub> and AFB<sub>2</sub>, AFM<sub>1</sub> and AFM<sub>2</sub> were detected, confirming the ability of the formati","dates":{"release":"2022-01-01T00:00:00Z","publication":"2022 May","modification":"2025-04-04T08:24:34.991Z","creation":"2025-04-04T08:24:34.991Z"},"accession":"S-EPMC9038868","cross_references":{"pubmed":["35288866"],"doi":["10.1007/s12550-022-00452-4"]}}