Efficacy of Mentha spicata essential oil in suppression of Aspergillus flavus and aflatoxin contamination in chickpea with particular emphasis to mode of antifungal action

PROTOPLASMA ◽  
2015 ◽  
Vol 253 (3) ◽  
pp. 647-653 ◽  
Author(s):  
Akash Kedia ◽  
Abhishek Kumar Dwivedy ◽  
Dhruva Kumar Jha ◽  
Nawal Kishore Dubey
Keyword(s):  
Essential Oil ◽  
Aspergillus Flavus ◽  
Aflatoxin Contamination ◽  
Mentha Spicata ◽  
Antifungal Action

scholarly journals Assessment of the Effect of Satureja montana and Origanum virens Essential Oils on Aspergillus flavus Growth and Aflatoxin Production at Different Water Activities

Toxins ◽  
2020 ◽  
Vol 12 (3) ◽  
pp. 142 ◽  
Author(s):  
Marta García-Díaz ◽  
Jessica Gil-Serna ◽  
Belén Patiño ◽  
Esther García-Cela ◽  
Naresh Magan ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Aspergillus Flavus ◽  
Aflatoxin Production ◽  
Aflatoxin Contamination ◽  
Activity Levels ◽  
Control Methods ◽  
Mycotoxin Biosynthesis ◽  
Satureja Montana

Aflatoxin contamination of foodstuffs poses a serious risk to food security, and it is essential to search for new control methods to prevent these toxins entering the food chain. Several essential oils are able to reduce the growth and mycotoxin biosynthesis of toxigenic species, although their efficiency is strongly influenced by the environmental conditions. In this work, the effectiveness of Satureja montana and Origanum virens essential oils to control Aspergillus flavus growth was evaluated under three water activity levels (0.94, 0.96 and 0.98 aw) using a Bioscreen C, a rapid in vitro spectrophotometric technique. The aflatoxin concentrations at all conditions tested were determined by HPLC-FLD. Aspergillus flavus growth was delayed by both essential oil treatments. However, only S. montana essential oil was able to significantly affect aflatoxin production, although the inhibition percentages widely differed among water activities. The most significant reduction was observed at 0.96 aw, which is coincident with the conditions in which A. flavus reached the highest levels of aflatoxin production. On the contrary, the treatment with S. montana essential oil was not effective in significantly reducing aflatoxin production at 0.94 aw. Therefore, it is important to study the interaction of the new control compounds with environmental factors before their application in food matrices, and in vitro ecophysiological studies are a good option since they provide accurate and rapid results.

scholarly journals The Mechanism of Antifungal Action of Essential Oil from Dill (Anethum graveolens L.) on Aspergillus flavus

PLoS ONE ◽  
2012 ◽  
Vol 7 (1) ◽  
pp. e30147 ◽  
Author(s):  
Jun Tian ◽  
Xiaoquan Ban ◽  
Hong Zeng ◽  
Jingsheng He ◽  
Yuxin Chen ◽  
...  
Keyword(s):  
Essential Oil ◽  
Aspergillus Flavus ◽  
Anethum Graveolens ◽  
Antifungal Action

Chemical Composition and Active Properties Evaluation of Wild Oregano (Origanum Vulgare) and Ginger (Zingiber Officinale-Roscoe) Essential Oils

2018 ◽  
Vol 69 (8) ◽  
pp. 1927-1933 ◽  
Author(s):  
Mariana Deleanu ◽  
Elisabeta E. Popa ◽  
Mona E. Popa
Keyword(s):  
Essential Oil ◽  
Growth Inhibition ◽  
Gallic Acid ◽  
Aspergillus Flavus ◽  
Zingiber Officinale ◽  
Penicillium Expansum ◽  
Origanum Vulgare ◽  
Zingiber Officinale Roscoe ◽  
Oregano Oil ◽  
Gallic Acid Equivalent

The compounds in Ginger (Zingiber officinale-Roscoe) essential oil provenience China and wild oregano (Origanum vulgare) essential oil of Romanian origin were identified by GC/MS and their antioxidant and antifungal properties were evaluated. Wild oregano oil was characterized by high content of oxygenated monoterpenes hydrocarbons (84.05%) of which carvacrol was the most abundant (73.85%) followed by b-linalool (3.46%) and thymol (2.29%). Ginger oil had a higher content of sesquiterpene hydrocarbons including zingiberene (31.47%), b-sesquiphellandrene (13.76%), a-curcumene (10.41%), a-farnesene (8.31%) and b-bisabolene (7.55%) but a lower content of oxygenated monoterpenes (7.97%). The high content of oxygenated monoterpens of wild oregano oil is in accordance with total content of polyphenols determined by the Folin�Ciocalteu method (6.71�0.73 mg of gallic acid equivalent per g oil). Ginger oil had only 1.34�0.22 mg gallic acid equivalent per g oil. Wild oregano oils exhibited appreciable in vitro antioxidant activity as assessed by 2, 2`-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and 2,2�-azino-bis (3 ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS). The sample concentration required to scavenge 50% of the DPPH free radicals was 0.76�0.13 mg/mL for wild oregano oil compared to 20.22�2.12 mg/mL for ginger oil. Also, wild oregano oils showed significant inhibitory activity against selected pathogenic fungi (Fusarium oxysporum, Aspergillus flavus and Penicillium expansum). 1�L of oregano oil is sufficient for almost 75% growth inhibition of Aspergillus flavus compared to ginger oil which shows antifungal activity at 240�L for 78% growth inhibition. It can be concluded that wild oregano oil could be used as food preservative in some food products in which Fusarium oxysporum, Aspergillus flavus and Penicillium expansum could grow and have potential to produce health hazards mycotoxines.

scholarly journals Revisiting an Aspergillus flavus Strain Isolated from an Egyptian Sugarcane Field in 1930

2020 ◽  
Vol 8 (11) ◽  
pp. 1633
Author(s):  
Mohamed F. Abdallah ◽  
Kris Audenaert ◽  
Sarah De Saeger ◽  
Jos Houbraken
Keyword(s):  
Aspergillus Flavus ◽  
Short Communication ◽  
Aflatoxin Contamination ◽  
Type B ◽  
Prevention Strategies ◽  
Sugarcane Field ◽  
Host Pathogen Interaction ◽  
Sugarcane Crop ◽  
Insight Into ◽  
Shed Light

The aflatoxin type B and G producer Aspergillus novoparasiticus was described in 2012 and was firstly reported from sputum, hospital air (Brazil), and soil (Colombia). Later, several survey studies reported the occurrence of this species in different foods and other agricultural commodities from several countries worldwide. This short communication reports on an old fungal strain (CBS 108.30), isolated from Pseudococcus sacchari (grey sugarcane mealybug) from an Egyptian sugarcane field in (or before) 1930. This strain was initially identified as Aspergillus flavus; however, using the latest taxonomy schemes, the strain is, in fact, A. novoparasiticus. These data and previous reports indicate that A. novoparasiticus is strongly associated with sugarcane, and pre-harvest biocontrol approaches with non-toxigenic A. novoparasiticus strains are likely to be more successful than those using non-toxigenic A. flavus strains. Further studies on the association between A. novoparasiticus and Pseudococcus sacchari might shed light on the distribution (and aflatoxin contamination) of this species in sugarcane. Additionally, the interaction between A. novoparasiticus, Pseudococcus sacchari, and sugarcane crop under different scenarios of climate change will be critical in order to get more insight into the host–pathogen interaction and host resistance and propose appropriate prevention strategies to decrease mycotoxin contamination and crop loss due to A. novoparasiticus attack.

scholarly journals A Novel Niosome-Encapsulated Essential Oil Formulation to Prevent Aspergillus flavus Growth and Aflatoxin Contamination of Maize Grains During Storage

Toxins ◽  
2019 ◽  
Vol 11 (11) ◽  
pp. 646 ◽  
Author(s):  
García-Díaz ◽  
Patiño ◽  
Vázquez ◽  
Gil-Serna
Keyword(s):  
Aspergillus Flavus ◽  
Fungal Growth ◽  
Storage Conditions ◽  
Aflatoxin Contamination ◽  
Small Scale ◽  
Low Concentrations ◽  
Oil Formulation ◽  
Scale Test ◽  
Encapsulation Method

Aflatoxin (AF) contamination of maize is a major concern for food safety. The use of chemical fungicides is controversial, and it is necessary to develop new effective methods to control Aspergillus flavus growth and, therefore, to avoid the presence of AFs in grains. In this work, we tested in vitro the effect of six essential oils (EOs) extracted from aromatic plants. We selected those from Satureja montana and Origanum virens because they show high levels of antifungal and antitoxigenic activity at low concentrations against A. flavus. EOs are highly volatile compounds and we have developed a new niosome-based encapsulation method to extend their shelf life and activity. These new formulations have been successfully applied to reduce fungal growth and AF accumulation in maize grains in a small-scale test, as well as placing the maize into polypropylene woven bags to simulate common storage conditions. In this latter case, the antifungal properties lasted up to 75 days after the first application.

Modelling the colonisation of maize by toxigenic and non-toxigenic Aspergillus flavus strains: implications for biological control

2008 ◽  
Vol 1 (3) ◽  
pp. 333-340 ◽  
Author(s):  
H. Abbas ◽  
R. Zablotowicz ◽  
H. Bruns
Keyword(s):  
Biological Control ◽  
Aspergillus Flavus ◽  
Growth Parameters ◽  
Biological Control Agent ◽  
Cyclopiazonic Acid ◽  
Aflatoxin Contamination ◽  
Tween 20 ◽  
Lag Phase ◽  
Gompertz Equation ◽  
Aflatoxin Accumulation

To successfully exploit biological control it is desirable to understand how the introduced agent colonises the host and interferes with establishment of the pest. This study assessed field colonisation of maize by Aspergillus flavus strains as biological control agents to reduce aflatoxin contamination. Maize (corn, Zea mays L.) ears were inoculated with A. flavus using a pin-bar technique in 2004 and 2005. Non-aflatoxigenic strains K49 (NRRL 30797) & CT3 (NRRL 30798) and toxigenic F3W4 (NRRL 30798) were compared against a carrier control (0.2% aqueous Tween 20). Ten ears were sampled over 12 to 20 days, visually assessed, and curves fit to a three compartment Gompertz equation or other best appropriate regressions. Aflatoxin was determined by HPLC and cyclopiazonic acid (CPA) by LC/MS. The Gompertz model describes growth parameters, e.g. growth constant, lag phase and maximum colonisation characterised patterns of maize colonisation for most inoculated treatments. Aflatoxin accumulation in maize inoculated with F3W4 was about 35,000 ng/g in 2004 and 2005, with kinetics of aflatoxin accumulation in 2005 well described by the Gompertz equation. Less than 200 ng/g was observed in maize inoculated with strains CT3 & K49 and accumulation was described by a linear or logistic model. Maize inoculated with strains CT3 and F3W4 accumulated a maximum of 220 and 169 µg/kg CPA, respectively, compared to 22 and 0.2 µg/kg in the control and K49 inoculated, respectively. This technique can be used to elucidate colonisation potential of non-toxigenic A. flavus in maize in relation to biological control of aflatoxin. The greatest reduction of aflatoxin and CPA in maize inoculated with strain K49 and Gompertz parameters on colonisation indicates its superiority to CT3 as a biological control agent. The dynamics of maize colonisation by A. flavus strains and subsequent mycotoxin accumulation generated by using the pin-bar technique has implications for characterising the competence of biocontrol strains for reducing aflatoxin contamination.

Evaluation of resistance to aflatoxin contamination in kernels of maize genotypes using a GFP-expressing Aspergillus flavus strain

2013 ◽  
Vol 6 (2) ◽  
pp. 151-158 ◽  
Author(s):  
K. Rajasekaran ◽  
C.M. Sickler ◽  
R.L. Brown ◽  
J.W. Cary ◽  
D. Bhatnagar
Keyword(s):  
Fungal Infection ◽  
Aspergillus Flavus ◽  
Fluorescent Protein ◽  
Aflatoxin Contamination ◽  
Clear Correlation ◽  
Aleurone Layer ◽  
Screening Assay ◽  
Maize Germplasm ◽  
Antifungal Proteins ◽  
Green Fluorescent

Resistance or susceptibility of maize inbreds to infection by Aspergillus flavus was evaluated by the kernel screening assay. A green fluorescent protein-expressing strain of A. flavus was used to measure fungal spread and aflatoxin levels in real-time following fungal infection of kernels. Among the four inbreds tested, MI82 showed the most resistance and Ga209 the least. TZAR101 was also resistant to fungal infection, whereas Va35 was susceptible to fungal infection. However, Va35 produced lower aflatoxin levels compared to the susceptible line Ga209. Fluorescence microscopy indicated that the site of entry of the fungus into the kernel was consistently through the pedicel. Entry through the pericarp was never observed in undamaged kernels. In view of these results, incorporation or overexpression of antifungal proteins should be targeted to the pedicel and basal endosperm region in developing kernels. Once the fungus has entered through the pedicel, it spreads quickly through the open spaces between the pericarp and the aleurone layer, ultimately colonising the endosperm and scutellum and, finally, the embryo. A clear correlation was established between fungal fluorescence and aflatoxin levels. This method provides a quick, reliable means of evaluating resistance to A. flavus in undamaged kernels and provides breeders with a rapid method to evaluate maize germplasm.

scholarly journals In Vitro Activity of Balanites aegyptiaca and Tamarindus indica Fruit Extracts on Growth and Aflatoxigenicity of Aspergillus flavus and A. parasiticus

2013 ◽  
Vol 2 (4) ◽  
pp. 68 ◽  
Author(s):  
Saifeldin Ahmed El-nagerabi ◽  
Abdulkadir E. Elshafie ◽  
Mohamed R. Elamin
Keyword(s):  
Aspergillus Flavus ◽  
Fungal Growth ◽  
Aflatoxin Contamination ◽  
Tamarindus Indica ◽  
Balanites Aegyptiaca ◽  
Total Aflatoxin ◽  
Animal Products ◽  
Fruit Extracts ◽  
Aflatoxin B

<p>Aflatoxin and especially aflatoxin B<sub>1</sub> (AFB<sub>1</sub>) is a carcinogenic secondary metabolite synthesized by certain <em>Aspergillus </em>species. They contaminate natural and processed agricultural and animal products which render them unfit for consumption. The aim of this study was to evaluate the <em>in vitro</em> effects of <em>Balanites aegyptiaca</em> and <em>Tamarindus indica</em> fruit extracts on the growth and aflatoxin secretion of <em>Aspergillus flavus</em> (SQU21) and <em>A. parasiticus </em>(CBS921.7) strains. The two fruit extracts significantly (<em>P </em>&lt; 0.05) reduced aflatoxin and did not inhibit mycelial dry weights of the two <em>Aspergillus </em>strains. At different concentrations of balanites (2.5-10%), the inhibition of total aflatoxin was 49.9-84.8% for <em>A. flavus</em> (SQU21) and 32.1-84.4% for <em>A. parasiticus</em> (CBS921.7), whereas the inhibition of aflatoxin Bwas 38.2-81.4% and 32.8-80.6% for the two strains. Tamarind fruit extract (2.5-7.5%) caused 28.8-84.2% and 40.7-85.5% reductions in total aflatoxin and 37.1-83.5% and 33.9-85.9% in aflatoxin B for the two strains, respectively. None of these extracts inhibited the fungal growth or detoxified synthetic aflatoxin B<sub>1</sub>. We have concluded that these fruits contain various inhibitors to aflatoxin biosynthesis and secretion. Therefore, they can be used in combination as safe green biopreservatives to combat aflatoxin contamination of food.</p>

scholarly journals FUMIGATION TOXICITY OF ESSENTIAL OILS AGAINST Rhyzopertha dominica (F.) IN STORED MAIZE GRAIN

2016 ◽  
Vol 29 (2) ◽  
pp. 435-440 ◽  
Author(s):  
VALDEANY NÚBIA DE SOUZA ◽  
CARLOS ROMERO FERREIRA DE OLIVEIRA ◽  
CLÁUDIA HELENA CYSNEIROS MATOS ◽  
DAIANY KEILA FLORENTINO DE ALMEIDA
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Rhyzopertha Dominica ◽  
Fumigant Toxicity ◽  
Citrus Aurantium ◽  
Mentha Spicata ◽  
Insect Mortality ◽  
Maize Grain ◽  
Potential Use ◽  
Fumigation Toxicity

ABSTRACT: The Rhyzopertha dominica F. (Coleoptera: Bostrichidae) is a primary pest of stored grains in many regions of the world. In this work we evaluated the fumigant activity of essential oils of Ocimum basilicum L., Citrus aurantium L., Mentha spicata L. and Croton pulegiodorus Baill on adult R. dominica in stored maize. Tests were conducted to determine lethals concentrations (CL50 and CL100) and mortality (fumigation).The fumigation test was done in containers made of glass containing 10 individuals of R. dominica, where essential oils were applied at different concentrations: O. basilicum and M. spicata (5, 10, 15, 20, 30 and 40µL/L of air), C. aurantium (10, 20, 30, 40, 50 and 60µL/L of air) and C. pulegiodorus (0, 20, 30, 50, 70 and 90µL/L of air). After 48 hours of exposure to the oils the percentage of insect mortality was evaluated. According to LC50 and LC100 the toxicity of essential oils decreased in the following order: O. basilicum> M. spicata> C. pulegiodorus> C. aurantium. The essential oil of O. basilicum exhibited strong fumigant toxicity against R. dominica adults, with a LC50 value of 17.67 µL/L air and LC100 value of 27.15 µL/L air. The C. aurantium essential oil required higher concentrations than O. basilicum, M. spicata and C. pulegiodorus to kill insects. However, all oils evaluated presented fumigating property to promote the control of R. dominica and demonstrated potential use in the management of this coleoptera.

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