쌀에 대하여 aflatoxin 생성을 위한 기질로서의 능력을 알아보기 위하여 현미(청청벼) 시료에 Aspergillus parasiticus를 접종하고 조건을 달리하여 저장하면서 aflatoxin B₁의 생성을 관찰하였다. 시료중의 aflatoxin B₁의 분석은 ELISA를 이용하여 수행하였다. 현미 시료에서 aflatoxin B_1 생성에 가장 좋은 온도는 28℃였으며, 시료의 수분함량을 15.8%로 증가시킨 경우 aflatoxin B₁의 생성이 유의하게 증가하였고 (p<0.05), 고압증기멸균시킨 시료는 aflatoxin B_a 생성에 보다 효과적인 기질이 되었다. 실온에서 3개월 동안 저장한 현미에서는 15일 동안 저장한 경우에 비하여 aflatoxin B₁ 생성이 유의한 증가를 보였다(p<0.05). 따라서 저장온도 및 수분함량이 쌀에서도 aflatoxin B₁ 생성에 영향을 미치는 바를 나타내었으며, 또 시료의 상태 및 저장기간도 쌀에서 aflatoxin 생성 위험요인으로 작용할 수 있음이 제시되었다. 이러한 결과로부터 쌀이 aflatoxin 생성에 좋은 기질이 될 수 있는 것으로 평가된다.

A rice cultrivar (Japonica type), Cheong-cheong, was used to examine the ability as a substrate for aflatoxin production. Brown rice samples were inoculated with Aspergillus parasiticus, stored at various conditions, and observed the production of aflatoxin B₁ during storage. Enzyme-linked immunosorbent assay (ELISA) was performed to detect aflatoxin B₁ in the samples. A temperature of 28℃ favored the aflatoxin production in the samples. Remoisturizing brown rice to 15.8% encouraged the fungus to produce the aflatoxin significantly (p<0.05). Brown rice was a more efficient medium for the aflatoxin production than the whole rice grain, but autoclaved brown rice was the most efficient medium. Significantly more aflatoxin was detected in brown rice when it was incubated at room temperature for 3 months than that in cubated for 15 days (p<0.05). This study showed that temperature and moisture content were factors affecting aflatoxin B₁ production in rice, and also indicated that other factors such as husking and storage periods were also risk determinants. This study provided evidence that rice could be an efficient medium for aflatoxin production.

• Jong-Gyu Kim(Department of PubJic Health, College of Natural Sciences, Keimyung University) | 김종규