Based on previous studies we are approaching resistance to this pathogen from both breeding and genetics objectives. The programs work in this area has been generously supported by the Texas Corn Producers Board, and the USDA.
Mycotoxins are chemicals that are produced during the growth of certain fungi. The danger of mycotoxins is reflected by the very low tolerances (parts per billion) set by the FDA for their presence in food. Among mycotoxins, aflatoxin B1 is possibly the most potent naturally occurring carcinogen and is usually the most abundant aflatoxin. The two fungi known to produce aflatoxins, Aspergillus flavus and Aspergillus parasiticus, grow on a variety of plants that enter the human food and animal feed supply. Fumonisins (mycotoxins produced by Fusarium spp. in corn and sorghum) also are carcinogens. Fumonisin has been implicated in the upsurge of spina bifida in human infants and infected corn in horse rations frequently results in the death of the animals. Several other mycotoxins are produced by fungi in grains and oil seeds such as ochratoxins, sterigmatocystin, Penicillium toxins, tremorgenic toxin, vomitoxin, and ergot toxins, but none are as prevalent in Texas as aflatoxin and probably to a lesser extent fumonisin. In the US and other industrialized nations most toxic fungal growth occurs preharvest. In the developing world this fungal growth is greatly exacerbated by poor post harvest storage conditions.
Many intellectual and societal challenges exist for reducing the global impact of aflatoxin. First is food and feed testing to determine the extent of the problem. While procedures are improving, inconclusive and expensive tests make detection difficult in the developed world and impossible in the developing world unless an epidemic is observed. Second, little is known about the life cycle, biochemistry, or genetics of mycotoxic fungi and toxin production or about the long term health risks of consuming these toxins. Third, no complete sources of resistance have been identified in food crops. Finally, while food and feed additives have been identified that reduce the digestive absorption of mycotoxins, these additives and binders remain in the initial stages and unapproved for consumption.
One of the main barriers to progress in this area is the high cost of detecting the aflatoxin. Without quantitative detection we can not detect the number of samples needed to identify genetic variation or superior genetics. Many methods can be used including HPLC (the gold standard), ELISA, antibodys, and excitingly a few recent studies suggest bulk and single kernel Near Infrared Spectroscopy (NIRS).
Others working to solve mycotoxin/ aflatoxin problems:
Dr. Tom Isakeit - Pathology/ identification/ Breeding
TAMU Plant Pathology
Dr. Gary Odvody - Pathology/ identification/ Breeding
TAMU Plant Pathology
Dr. Mike Kolomiets - Molecular plant pathology
TAMU Plant Pathology
Dr. Youjun Deng - Clay binding of toxins
TAMU Soil and Crop Science
Dr. Joe Dixon- Clay binding of toxins
TAMU Soil and Crop Science
Dr. Tim Herman - Regulation and detection
Texas State Chemist
Conferences
2009 Gordon Conference on Mycotoxins & Phycotoxins
National (US)
International
References
Detection Methodologies
Detection Services
