Antifungal Activity of Selected Natural Preservatives against Aspergillus westerdijkiae and Penicillium verrucosum and the Interactions of These Preservatives with Food Components

2019 ◽  
Vol 82 (10) ◽  
pp. 1751-1760
Author(s):  
INGA SCHLÖSSER ◽  
ALEXANDER PRANGE
Keyword(s):  
Antifungal Activity ◽  
Essential Oil ◽  
Inhibitory Effect ◽  
Malt Extract ◽  
Penicillium Verrucosum ◽  
Origanum Vulgare ◽  
Food Components ◽  
Aspergillus Westerdijkiae ◽  
Natural Preservatives ◽  
Food Model

ABSTRACT The present study examined the influence of primary food components on the antifungal activity of the essential oil of Origanum vulgare, carvacrol, thymol, eugenol, and trans-cinnamaldehyde against Penicillium verrucosum and Aspergillus westerdijkiae. The MIC was determined in food model media enriched with proteins (1, 5, or 10%), carbohydrates (1, 4, or 6%), or oil (1, 5, or 10%). Proteins increased the antifungal activity of O. vulgare essential oil, carvacrol, thymol, and eugenol, whereas the effect of trans-cinnamaldehyde decreased with increasing protein content. The presence of carbohydrates diminished the inhibitory effect of the natural preservatives on A. westerdijkiae; for P. verrucosum, their inhibitory effect increased with carbohydrates. Only the antifungal activity of trans-cinnamaldehyde did not depend on the carbohydrate content. The presence of oil had the strongest influence. At a concentration of 1% oil, the antifungal activity decreased significantly, and at 10% oil, almost no inhibition was observed. To investigate the effect of the antifungal agents on the morphology of the target molds, they were grown on malt extract agar containing carvacrol and trans-cinnamaldehyde and were examined by scanning electron microscopy. The hyphae, conidiophores, vesicles, and phialides were severely altered and deformed, and spore formation was clearly suppressed.

Chemical composition and antifungal activity of essential oil from origanum vulgare against botrytis cinerea

2021 ◽  
pp. 130506
Author(s):  
Yun Zhao ◽  
Yun-Hai Yang ◽  
Min Ye ◽  
Kai-Bo Wang ◽  
Li-Ming Fan ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Antifungal Activity ◽  
Essential Oil ◽  
Botrytis Cinerea ◽  
Origanum Vulgare

scholarly journals Antifungal activity of nanoemulsions encapsulating oregano (Origanum vulgare) essential oil: in vitro study and application in Minas Padrão cheese

2018 ◽  
Vol 49 (4) ◽  
pp. 929-935 ◽  
Author(s):  
Carolina M. Bedoya-Serna ◽  
Gustavo C. Dacanal ◽  
Andrezza M. Fernandes ◽  
Samantha C. Pinho
Keyword(s):  
Antifungal Activity ◽  
Essential Oil ◽  
In Vitro Study ◽  
Vitro Study ◽  
Origanum Vulgare

scholarly journals Effects of Origanum vulgare essential oil and its two main components, carvacrol and thymol, on the plant pathogen Botrytis cinerea

PeerJ ◽  
2020 ◽  
Vol 8 ◽  
pp. e9626
Author(s):  
Huiyu Hou ◽  
Xueying Zhang ◽  
Te Zhao ◽  
Lin Zhou
Keyword(s):  
Antifungal Activity ◽  
Essential Oil ◽  
Botrytis Cinerea ◽  
Spore Germination ◽  
Gray Mold ◽  
Origanum Vulgare ◽  
Mycelium Growth ◽  
Main Components

Background Botrytis cinerea causes serious gray mold disease in many plants. This pathogen has developed resistance to many fungicides. Thus, it has become necessary to look for new safe yet effective compounds against B. cinerea. Methods Essential oils (EOs) from 17 plant species were assayed against B. cinerea, of which Origanum vulgare essential oil (OVEO) showed strong antifungal activity, and accordingly its main components were detected by GC/MS. Further study was conducted on the effects of OVEO, carvacrol and thymol in vitro on mycelium growth and spore germination, mycelium morphology, leakages of cytoplasmic contents, mitochondrial injury and accumulation of reactive oxygen species (ROS) of B. cinerea. The control efficacies of OVEO, carvacrol and thymol on tomato gray mold were evaluated in vivo. Results Of all the 17 plant EOs tested, Cinnamomum cassia, Litsea cubeba var. formosana and O. vulgare EOs had the best inhibitory effect on B. cinerea, with 0.5 mg/mL completely inhibiting the mycelium growth of B. cinerea. Twenty-one different compounds of OVEO were identified by gas chromatography–mass spectrometry, and the main chemical components were carvacrol (89.98%), β-caryophyllene (3.34%), thymol (2.39%), α-humulene (1.38%) and 1-methyl-2-propan-2-ylbenzene isopropyl benzene (1.36%). In vitro experiment showed EC50 values of OVEO, carvacrol and thymol were 140.04, 9.09 and 21.32 μg/mL, respectively. Carvacrol and thymol completely inhibited the spore germination of B. cinerea at the concentration of 300 μg/mL while the inhibition rate of OVEO was 80.03%. EC50 of carvacrol and thymol have significantly (P < 0.05) reduced the fresh and dry weight of mycelia. The collapse and damage on B. cinerea mycelia treated with 40 μg/mL of carvacrol and thymol was examined by scanning electron microscope (SEM). Through extracellular conductivity test and fluorescence microscope observation, it was found that carvacrol and thymol led to increase the permeability of target cells, the destruction of mitochondrial membrane and ROS accumulation. In vivo conditions, 1000 μg/mL carvacrol had the best protective and therapeutic effects on tomato gray mold (77.98% and 28.04%, respectively), and the protective effect was significantly higher than that of 400 μg/mL pyrimethanil (43.15%). While the therapeutic and protective effects of 1,000 μg/mL OVEO and thymol were comparable to chemical control. Conclusions OVEO showed moderate antifungal activity, whereas its main components carvacrol and thymol have great application potential as natural fungicides or lead compounds for commercial fungicides in preventing and controlling plant diseases caused by B. cinerea.

scholarly journals INHIBICIÓN DEL CRECIMIENTO DE Salmonella spp y Staphylococcus aureus POR EFECTO DEL ACEITE ESENCIAL DE ORÉGANO EN UNA PELÍCULA BIODEGRADABLE ACTIVA DE ÁCIDO POLILÁCTICO

2020 ◽  
Vol 5 (1) ◽  
pp. 41
Author(s):  
Anderson Javier Pazmiño Castro ◽  
Ana María Campuzano Vera ◽  
Karina Marisabel Marín Morocho
Keyword(s):  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Microbial Control ◽  
Antibacterial Properties ◽  
Inhibitory Effect ◽  
Biodegradable Films ◽  
Origanum Vulgare ◽  
Salmonella Spp ◽  
Produce Cell ◽  
Oregano Essential Oil

  Con la finalidad de reducir el número de personas afectadas por enfermedades transmitidas por alimentos,se elaboraron películas biodegradables activas con propiedades antibacterianas a partir de ácido poliláctico, polietilenglicol, y aceite esencial de orégano (Origanum vulgare) al 1% (p/p) y 2 % (p/p). Las películas biodegradables activas fueron elaboradas mediante el método de evaporación del solvente. Se evaluó la acción antibacteriana de las películas biodegradables activas mediante un ensayo de inhibición a la adhesión microbiana contra Salmonella spp. y Staphylococcus aureus. Se pudo establecer que los porcentajes de aceite esencial aplicados tienen poco efecto inhibitorio sobre Staphylococcus aureus, mientras que para Salmonella spp. hay un efecto directo sobre la inhibición, cuando la concentración de aceite esencial es del 2% (p/p). Para una concentración del 1% (p/p), el efecto inhibidor observado fue pobre. Los resultados indican que las bacterias Gram-negativas Salmonella spp son más susceptibles al daño en la pared celular provocado por el aceite esencial de orégano, debido al menor espesor de la misma. En contraste, el mayor grosor de la pared celular que presentan las bacterias Gram-positivas Staphylococcus aureus exige, en principio, de un tiempo mayor para poder producir la lisis celular. Las películas biodegradables activas con aceite esencial de orégano pueden emplearse para la conservación de los alimentos como una tecnología de barrera en conjunto con otros mecanismos de control microbiano y así minimizar tratamientos térmicos severos o reducir la utilización de aditivos alimentarios, que en concentraciones inadecuadas pueden producir cierta toxicidad.   Palabras clave: películas biodegradables activas, contaminación de alimentos, inhibición bacteriana.   Abstract In order to reduce the number of people affected by foodborne illnesses, active biodegradable films with antibacterial properties were made with polylactic acid, polyethylene glycol, and essential oil of oregano (Origanum vulgare) at 1% (w/w) and 2% (w/w). The active biodegradable films were made using solvent evaporation method. The active biodegradable films antibacterial action was evaluated by microbial adhesion inhibition test against Salmonella spp. and Staphylococcus aureus. It was established that the percentages of essential oil used have little inhibitory effect on Staphylococcus aureus, while for Salmonella spp. there is a direct effect on inhibition, when the essential oil concentration is 2% (w/w). For a concentration of 1% (w/w), the observed inhibitory effect was poor. The results indicate that Gram-negative bacterias Salmonella spp are more susceptible to cellular wall damage caused by oregano essential oil, due to its lower thickness. In contrast, the greater thickness of the cell wall that Staphylococcus aureus, Gram-positive bacteria has, requires, in principle, a longer time to produce cell lysis. Biodegradable active films with oregano essential oil can be used for food preservation as a barrier technology in conjunction with other microbial control mechanisms, thus minimizing severe heat treatments or reducing the use of food additives that, in inadequate concentrations can produce some toxicity.   Keywords: active biodegradable films, food pathogens, bacterial inhibition.

scholarly journals The effect of a seed coating with Origanum vulgare essential oil on Clavibacter michiganensis subsp. michiganensis

2021 ◽  
Author(s):  
Meral Yılmaz ◽  
Ömür Baysal ◽  
Ragıp Soner Silme
Keyword(s):  
Essential Oil ◽  
Pathogenic Bacteria ◽  
Seed Quality ◽  
Seed Transmission ◽  
Inhibition Zone ◽  
Inhibitory Effect ◽  
Clavibacter Michiganensis ◽  
Origanum Vulgare ◽  
Ligand Interaction ◽  
Clavibacter Michiganensis Subsp

The study aimed to evaluate the efficacy of a seed film coating with Origanum vulgare Linnaeus essential oil (EO) against Clavibacter michiganensis subsp. michiganensis (Cmm) on tomatoes. Tomato seeds (cv. Rio Grande) coated with different doses of EO derived from O. vulgare were inoculated with Cmm (1.8 × 10<sup>8</sup> CFU/mL). O. vulgare's EO showed a remarkable inhibition effect on the Cmm growth. The EO effect against Cmm was determined based on the parameters, such as the inhibition zone and bacterial population in a seed. The GC-MS analysis of EO showed that carvacrol is the major component (at 74.05%), which may inhibit the bacterial growth. Later, we have expanded our studies to determine the inhibitory effect of the EO's mode of action on the pathogenic bacteria with a molecular docking analysis based on the molecular protein-ligand interaction. The results showed that carvacrol has a strong interaction with the bacterial expansin protein (PDB 4JJO) of Cmm and the qPCR analyses confirmed the effect of the O. vulgare treatment against Cmm. This original approach has the prominent potential to prevent seed transmission of Cmm for seed quality in the world, suggesting a method for paving the way for Cmm disease management.

scholarly journals Antifungal activity of Ocotea odorifera (Vell.) Rowher, Ocotea puberula (Rich.) Nees and Cinnamodendron dinisii Schwanke essential oils

2019 ◽  
Author(s):  
P. Mezzomo ◽  
T.L. Sausen ◽  
N. Paroul ◽  
S.S. Roman ◽  
A.A.P. Mielniczki ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Antifungal Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Inhibitory Concentration ◽  
Chemical Compounds ◽  
Inhibitory Effect ◽  
Pathogenic Microorganisms ◽  
Biological Interest ◽  
Penicillium Crustosum

AbstractBiocompounds are promising tools with the potential to control pathogenic microorganisms. The medicinal plant species Ocotea odorifera, Ocotea puberula and Cinnamodendron dinisii, distributed along Brazilian biomes, are sources of chemical compounds of biological interest. This study aimed to evaluate the antifungal activity of the essential oils of O. odorifera, O. puberula and C. dinisii essential oils upon the mycotoxin producers Alternaria alternata, Aspergillus flavus and Penicillium crustosum. The essential oils where characterized by gas chromatography coupled to mass spectrometer (CG-MS). The majority compounds identified were: safrol (39.23%) and camphor (31.54%) in O. odorifera, Beta-caryophyllene (25.01%) and spathulenol (17.74%) in O. puberula, and bicyclogermacrene (23.19%) and spathulenol (20.21%) in C. dinisii. The Minimal Inhibitory Concentration (MIC) of antifungal activity considered diameters higher than 10 mm after 72 h of incubation at 30 ºC. A. alternata presented higher resistance to O. odorifera and C. dinisii oils. The inhibitory effect of O. odorifera on A. flavus showed stabilization at oils concentrations between 50% and 80%, increasing at 90% and 100% (pure oil) treatments. We observed that the essential oils of O. odorifera and C. dinisii have potential in the control of the analyzed fungi species. The essential oil of O. odorifera presented a better activity in all the assays, which can be related to the presence of safrole and phenylpropenes, compounds with known antifungal activity.

In vitro antifungal activity of residues from essential oil industry against Penicillium verrucosum, a common contaminant of ripening cheeses

LWT ◽  
2016 ◽  
Vol 73 ◽  
pp. 226-232 ◽  
Author(s):  
Gonzalo Ortiz de Elguea-Culebras ◽  
Raúl Sánchez-Vioque ◽  
Omar Santana-Méridas ◽  
David Herraiz-Peñalver ◽  
Manuel Carmona ◽  
...  
Keyword(s):  
Antifungal Activity ◽  
Essential Oil ◽  
Oil Industry ◽  
Penicillium Verrucosum ◽  
In Vitro Antifungal Activity

Antifungal Activity of Mexican Oregano (Lippia berlandieri Shauer)

2005 ◽  
Vol 68 (12) ◽  
pp. 2713-2717 ◽  
Author(s):  
MARTHA CRISTINA PORTILLO-RUIZ ◽  
SABINA VIRAMONTES-RAMOS ◽  
LAILA NAYZZEL MUÑOZ-CASTELLANOS ◽  
MARÍA GUADALUPE GASTÉLUM-FRANCO ◽  
GUADALUPE VIRGINIA NEVÁREZ-MOORILLÓN
Keyword(s):  
Antifungal Activity ◽  
Essential Oil ◽  
Morphological Characteristics ◽  
Pathogenic Fungi ◽  
Inhibitory Effect ◽  
Food Preservation ◽  
Well Test ◽  
Oregano Essential Oil ◽  
Fungal Strains ◽  
Growth Measurement

Antifungal and sensorial properties of spices have been recognized for years. The antifungal compounds are products of the plant's secondary metabolism, and the action of those compounds could be used to inhibit the growth of spoilage and pathogenic microorganisms in food. Mexican oregano (Lippia berlandieri) grows wildly in the desert zone of Mexico and is usually added to regional foods. The goal of this study was to evaluate the antifungal activity of Mexican oregano versus food-contaminant fungi. Fungi were isolated from spoiled fruit and vegetables and identified according to morphological characteristics. The antifungal activity of oregano was evaluated by radial growth measurement on potato dextrose agar added with dried oregano (0.25 to 4.0%). The essential oil antifungal activity of oregano was also evaluated by the diffusion well test. Twenty-one fungal strains were isolated, which included Penicillium, Geotrichum, Aspergillus, and Bipolaris. In seven of the 21 strains, no inhibitory effect was observed at either concentration of oregano. An increase in growth at the lower or higher concentrations of oregano, when compared to the control, was observed in two fungal strains; in 12 strains, a strong inhibitory effect of oregano was evident. The oregano essential oil was inhibitory to all fungal strains, but there were differences in the extent of the effect. Although the antifungal effect of oregano is strongly established, there was a differential effect with the fungal strains studied. Besides pathogenic fungi and bacteria, microbial spoilage flora should be considered when the addition of spices for food preservation is proposed.

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