Inhibitory effect of the essential oil of Curcuma longa L. and curcumin on aflatoxin production by Aspergillus flavus Link

The essential oil fromCurcuma longaL. was analysed by GC/MS. The major components of the oil were ar-turmerone (33.2%),α-turmerone (23.5%) andβ-turmerone (22.7%). The antifungal activities of the oil were studied with regard toAspergillus flavusgrowth inhibition and altered morphology, as preliminary studies indicated that the essential oil fromC. longainhibitedAspergillus flavusLink aflatoxin production. The concentration of essential oil in the culture media ranged from 0.01% to 5.0% v/v, and the concentration of curcumin was 0.01–0.5% v/v. The effects on sporulation, spore viability, and fungal morphology were determined. The essential oil exhibited stronger antifungal activity than curcumin onA. flavus. The essential oil reduced the fungal growth in a concentration-dependent manner.A. flavusgrowth rate was reduced byC. longaessential oil at 0.10%, and this inhibition effect was more efficient in concentrations above 0.50%. Germination and sporulation were 100% inhibited in 0.5% oil. Scanning electron microscopy (SEM) ofA. flavusexposed to oil showed damage to hyphae membranes and conidiophores. Because the fungus is a plant pathogen and aflatoxin producer,C. longaessential oil may be used in the management of host plants.

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Evaluation of antifungal activity of Pittosporum undulatum L. essential oil against Aspergillus flavus and aflatoxin production

Ciência e Agrotecnologia ◽

10.1590/s1413-70542011000100008 ◽

2011 ◽

Vol 35 (1) ◽

pp. 71-76 ◽

Cited By ~ 9

Author(s):

Rosane Tamara da Silva Medeiros ◽

Edlayne Gonçalez ◽

Roberto Carlos Felicio ◽

Joana D'arc Felicio

Keyword(s):

Essential Oil ◽

Essential Oils ◽

Aspergillus Flavus ◽

Fungal Growth ◽

Aflatoxin Production ◽

Plant Oils ◽

Food Commodities ◽

And Storage ◽

Main Producer ◽

Mycelial Development

The presence of mycotoxins as a result of fungal attack can occur before, after and during the harvest and storage operations on agricultural crops and food commodities. Considering the inhibitory property of essential plant oils on the mycelial development of fungi and the importance of Aspergillus flavus, the main producer of aflatoxins, this research was designed to evaluate the toxicity of essential oil from Pittosporum undulatum against A. flavus. The essential oils were obtained from P. undulatum leaves, collected in different months and analyzed by GC/MS. The oils were rich in hydrocarbon, monoterpenes and sesquiterpenes and it was observed a significant variation on the chemical composition of the essential oil of leaves at different months. Besides, the essential oils were tested against fungal growth and the results showed different spectrum of inhibition on A. flavus. However, the essential oils inhibited the aflatoxin B1 production.

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Morphological and Transcriptomic Analysis of the Inhibitory Effects of Lactobacillus plantarum on Aspergillus flavus Growth and Aflatoxin Production

Toxins ◽

10.3390/toxins11110636 ◽

2019 ◽

Vol 11 (11) ◽

pp. 636 ◽

Cited By ~ 3

Author(s):

Zhao ◽

Zhang ◽

Folly ◽

Chang ◽

Wang ◽

...

Keyword(s):

Lactobacillus Plantarum ◽

Aspergillus Flavus ◽

Aflatoxin Production ◽

Inhibitory Effect ◽

Transcriptional Level ◽

Sequencing Data ◽

Inhibitory Effects ◽

Cell Wall Polysaccharides ◽

Colony Forming Units ◽

Insight Into

Lactobacillus plantarum, as a natural bio-preservative, has attracted a great deal of attention in recent years. In this study, 22 L. plantarum strains were tested against the aflatoxin-producing fungus, Aspergillus flavus; strain IAMU80070 showed the highest antifungal activity. At a concentration of 5 × 105 colony-forming units (CFU) mL−1, it completely inhibited A. flavus growth and decreased aflatoxin production by 93%. Furthermore, ultrastructural examination showed that IAMU80070 destroyed the cellular structure of hyphae and spores. To explore the inhibitory effect of IAMU80070 on A. flavus at the transcriptional level, transcriptome data were obtained and subjected to Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) analyses. The aflatoxin biosynthetic process was the most significantly downregulated functional category, while genes implicated in the synthesis and organization of cell wall polysaccharides were upregulated. Quantitative real-time PCR results verified the credibility and reliability of the RNA sequencing data. These results provided insight into the transcriptome of A. flavus in response to the antagonistic effects of L. plantarum IAMU80070.

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GC/MS analysis, antimicrobial and in vitro anti-cholinesterase activities of the essential oil from Buddleja asiatica

Bangladesh Journal of Pharmacology ◽

10.3329/bjp.v10i4.23991 ◽

2015 ◽

Vol 10 (4) ◽

pp. 891

Author(s):

Farman Ali Khan ◽

Abdul Khaliq Jan ◽

Nasir Mehmood Khan ◽

Nayab Ali Khan ◽

Shahnaz Khan

Keyword(s):

Gas Chromatography ◽

Antibacterial Activity ◽

Essential Oil ◽

Aspergillus Flavus ◽

Inhibitory Effect ◽

Major Constituent ◽

Shigella Boydii ◽

Cholinesterase Activities ◽

Mass Spectrometery

Buddleja asiatica essential oil from the leaves by hydrodistillation was subjected to gas chromatography/mass spectrometery analysis which revealed the presence of 17 constituents out of which 14 were identified as: four monoterpenes hydrocarbons, four oxygenated monoterpenes, one hydrocarbon sesquiterpenes and five oxygenated sesquiterpenes. The major constituent being found was 1,8-cineole (38.1%) while β-sinensal, 1, 10-seco-1-hydroxy-calamenen-10-one and α-phellandrene were found to be in 11.8%, 10.2% and 5.8%, respectively. The essential oil exhibited 66% strong antibacterial activity against Shigella boydii while in fungicidal assay, it revealed an outstanding 79% inhibition against Aspergillus flavus. The essential oil showed outstanding acetylcholinesterase (IC50 5.2 μM) and butyrylcholinesterase inhibitory effect (IC50 27.9 μM) as compared to standard drugs respectively.

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

Toxins ◽

10.3390/toxins12030142 ◽

2020 ◽

Vol 12 (3) ◽

pp. 142 ◽

Cited By ~ 3

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.

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A Corn Trypsin Inhibitor with Antifungal Activity Inhibits Aspergillus flavus α-Amylase

Phytopathology ◽

10.1094/phyto.1999.89.10.902 ◽

1999 ◽

Vol 89 (10) ◽

pp. 902-907 ◽

Cited By ~ 71

Author(s):

Z.-Y. Chen ◽

R. L. Brown ◽

J. S. Russin ◽

A. R. Lax ◽

T. E. Cleveland

Keyword(s):

Aspergillus Flavus ◽

Trypsin Inhibitor ◽

Fungal Growth ◽

Aflatoxin Production ◽

Inhibitory Effect ◽

Starch Metabolism ◽

Potato Dextrose Broth ◽

The Relationship ◽

Corn Trypsin Inhibitor

In this study, we found that the inhibition of fungal growth in potato dextrose broth (PDB) medium by the 14-kDa corn trypsin inhibitor (TI) protein, previously found to be associated with host resistance to aflatoxin production and active against various fungi, was relieved when exogenous α-amylase was added along with TI. No inhibitory effect of TI on fungal growth was observed when Aspergillus flavus was grown on a medium containing either 5% glucose or 1% gelatin as a carbon source. Further investigation found that TI not only inhibited fungal production of extracellular α-amylase when A. flavus was grown in PDB medium containing TI at 100 μg ml-1 but also reduced the enzymatic activity of A. flavus α-amylase by 27%. At a higher concentration, however, TI stimulated the production of α-amylase. The effect of TI on the production of amyloglucosidase, another enzyme involved in starch metabolism by the fungus, was quite different. It stimulated the production of this enzyme during the first 10 h at all concentrations studied. These studies suggest that the resistance of certain corn genotypes to A. flavus infection may be partially due to the ability of TI to reduce the production of extracellular fungal α-amylase and its activity, thereby limiting the availability of simple sugars for fungal growth. However, further investigation of the relationship between TI levels and fungal α-amylase expression in vivo is needed.

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Comparison of the Antifungal and Antiaflatoxigenic Potential of Liquid and Vapor Phase of Thymus vulgaris Essential Oil Against Aspergillus flavus

Journal of Food Protection ◽

10.4315/0362-028x.jfp-19-016 ◽

2019 ◽

Vol 82 (12) ◽

pp. 2044-2048

Author(s):

FEI TIAN ◽

SANG YOO LEE ◽

HYANG SOOK CHUN

Keyword(s):

Liquid Phase ◽

Essential Oil ◽

Aspergillus Flavus ◽

Vapor Phase ◽

Substantial Reduction ◽

Brown Rice ◽

Aflatoxin Production ◽

Thymus Vulgaris ◽

Aflatoxin Biosynthesis ◽

Fungal Contamination

ABSTRACT The antifungal and antiaflatoxigenic activity of Thymus vulgaris essential oil (EO) against Aspergillus flavus was evaluated over a range of concentrations in vapor- and liquid-phase contact tests. Total reduction in mycelial growth in the vapor- and liquid-phase tests was detected at EO concentrations of 20 and 400 μg/mL, respectively. Treatment with 10 μg/mL EO reduced aflatoxin production by 97.0 and 56.4% in the vapor- and liquid-phase tests, respectively. Greater inhibition of the expression of both fungal development–related genes (brlA, abaA, and wetA) and aflatoxin biosynthesis–related genes (aflR, aflD, and aflK) was also observed in the vapor-phase test. A substantial reduction in aflatoxin production was also observed in brown rice (72.7%) and white rice (18.0%). Our results indicate that the way this EO contacts fungal cells significantly affects its antifungal activity and that T. vulgaris EO in vapor phase might be a good strategy to control fungal contamination. HIGHLIGHTS

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Contamination by molds and inhibitory effect of hay cube on aflatoxin production by Aspergillus flavus

JSM Mycotoxins ◽

10.2520/myco1975.1986.15 ◽

1986 ◽

Vol 1986 (23) ◽

pp. 15-22 ◽

Cited By ~ 2

Author(s):

T. TAKAHASHI ◽

Y. ONOUE ◽

M. MORI

Keyword(s):

Aspergillus Flavus ◽

Aflatoxin Production ◽

Inhibitory Effect

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Inhibitory effect of molybdenum and vanadium salts on aflatoxin B1 synthesis by Aspergillus flavus

Canadian Journal of Microbiology ◽

10.1139/m81-152 ◽

1981 ◽

Vol 27 (9) ◽

pp. 962-967 ◽

Cited By ~ 5

Author(s):

C. J. Rabie ◽

C. J. Meyer ◽

Laetitia van Heerden ◽

Annelie Lübben

Keyword(s):

Trace Elements ◽

Aspergillus Flavus ◽

Basal Medium ◽

Sodium Molybdate ◽

Aflatoxin Production ◽

Inhibitory Effect ◽

Complete Medium ◽

Ammonium Heptamolybdate ◽

Vanadium Salts ◽

Aflatoxin B

The effects of the elements zinc, manganese, iron, copper, molybdenum, and vanadium, added in various salt forms, on mycelial weights and aflatoxin B1 accumulation in the mycelium of Aspergillus flavus were investigated in liquid shake cultures. Ammonium heptamolybdate, when added to a complete medium at concentrations of 50–100 mg/L, appreciably reduced aflatoxin B1 accumulation without affecting growth of the fungus. Sodium molybdate and sodium monovanadate also reduced aflatoxin B1 yields without affecting mycelial growth, but to a lesser extent.The addition of zinc sulphate stimulated aflatoxin B1 production in all media used. The influence of the other trace elements on aflatoxin production depended on the level of trace elements present in the basal medium. In general, manganese chloride had a stimulatory effect, whereas copper sulphate depressed yields.Mycelial levels of aflatoxin had peaked and then declined before mycelial dry weights had reached maximum.High yields of aflatoxin B1 were obtained in media having a final pH as low as pH 2.8.

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