Aspergillus flavus


Characteristics
Shape and Size
highly aerobic variable in shape( globose to oval) and size,9.7 x 10 žm
Genome Information
Aspergillus flavus NRRL3357, RefSeq NZ_AAIH00000000.2, linear DNA, Size 36.89 Mb, GC% 48.4, Protein 13,485, Gene 13,485 https://www.ncbi.nlm.nih.gov/nuccore/NZ_AAIH00000000.2
Food Source
cereals e.g. maize, wheat, sorghum
Pathological Factor
A. flavus produces aflatoxins;cyclopiazonic acid. The aflatoxins are a group of structurally related toxic compounds produced by certain strains of the fungi Aspergillus flavus and A. parasiticus. Under favorable conditions of temperature and humidity, these fungi grow on certain foods and feeds, resulting in the production of aflatoxins. The major aflatoxins of concern are designated B1, B2, G1, and G2. These toxins are usually found together in various foods and feeds in various proportions; however, aflatoxin B1 is usually predominant and is the most toxic.Aflatoxin M a major metabolic product of aflatoxin B1 in animals and is usually excreted in the milk and urine of dairy cattle and other mammalian species that have consumed aflatoxin-contaminated food or feed. Aflatoxin B-1 is metabolized by the microsomal mixed function oxidase system in the liver, leading to the formation of highly reactive intermediates, one of which is 2,3-epoxy aflatoxin B -1. Binding of these reactive intermediates to DNA results in disruption of transcription and abnormal cell proliferation, leading to mutagenesis or carcinogenesis.
Disease
Symptoms
Fever, Wheeze, Cough which may be severe with expectoration of large mucous plugs and haemoptysis, Generalised malaise, Severe headache
Affected Body Organs
lungs, CNS, liver

Classification
Kingdom Fungi
Division Ascomycota
Class Eurotiomycetes
Order Eurotiales
Family Trichocomaceae
Genus Aspergillus
Species A. Flavus