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Hajigholamreza H, Sharifzadeh A, Hassan J, Shokri H, Akbaripazouki A, Pakbin B, Tamai IA. Influence of menthol on biofilm formation, ergosterol content, and cell surface hydrophobicity of Candida glabrata. FEMS Microbiol Lett 2023; 370:fnad065. [PMID: 37429611 DOI: 10.1093/femsle/fnad065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Revised: 06/21/2023] [Accepted: 07/03/2023] [Indexed: 07/12/2023] Open
Abstract
Resistance to synthetic antifungals has become one of the leading public health challenges around the world. Accordingly, novel antifungal products like naturally occurring molecules can be one of the potential ways to reach efficient curative approaches to control candidiasis. This work evaluated the effect of menthol on cell surface hydrophobicity (CSH), biofilm formation, growth, and ergosterol content of Candida glabrata, a yeast with a high resistance against antifungal agents. Disc diffusion method (susceptibility to synthetic antifungals), broth micro-dilution method (Susceptibility to menthol), 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide reduction assay (biofilm formation), High-performance liquid chromatography (HPLC) technique (ergosterol content), and adherence to n-hexadecane (CSH) were employed to determine the influence of menthol against C. glabrata isolates. The minimum inhibitory concentration (MIC) range of menthol versus C. glabrata was 1250-5000 µg/mL (mean ± SD: 3375 ± 1375 µg/mL). The mean rate of C. glabrata biofilm formation was decreased up to 97.67%, 81.15%, 71.21%, 63.72%, 47.53%, 26.31%, and 0.051% at 625, 1250, 2500, 5000, 10 000, 20 000, and 40 000 µg/mL concentrations, respectively. The percentages of CSH were significant in groups treated with MIC/2 (17.51 ± 5.52%) and MIC/4 (26 ± 5.87%) concentrations of menthol. Also, the percentage changes in membrane ergosterol were 15.97%, 45.34%, and 73.40% at 0.125, 0.25, and 0.5 mg/mL concentrations of menthol, respectively, in comparison with untreated control. The results showed the menthol impact versus sessile and planktonic C. glabrata cells, and the interference with ergosterol content, CSH, and biofilm formation, which made it a potent natural antifungal.
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Affiliation(s)
- Hamid Hajigholamreza
- Department of Microbiology and immunology, Faculty of Veterinary Medicine, University of Tehran, Tehran 1416634793, Iran
| | - Aghil Sharifzadeh
- Department of Microbiology and immunology, Faculty of Veterinary Medicine, University of Tehran, Tehran 1416634793, Iran
| | - Jalal Hassan
- Division of Toxicology, Department of Comparative Bioscience, Faculty of Veterinary Medicine, University of Tehran, Tehran 1416634793, Iran
| | - Hojjatollah Shokri
- Department of Pathobiology, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol 4615664616, Iran
| | - Ali Akbaripazouki
- Department of Cell and Molecular Biology, School of Biology, College of Science, University of Tehran, Tehran 1416634793, Iran
| | - Babak Pakbin
- Werner Siemens Chair of Synthetic Biotechnology, Dept. of Chemistry, Technical University of Munich (TUM), Lichtenberg Str. 4, 85748 Garching bei München, Germany
- Institute for Life Technologies, University of Applied Sciences Western Switzerland Valais-Wallis, Sion 2 1950, Switzerland
| | - Iradj Ashrafi Tamai
- Department of Microbiology and immunology, Faculty of Veterinary Medicine, University of Tehran, Tehran 1416634793, Iran
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In vitro and in vivo efficacy of poly(lactic acid) nanofiber packaging containing essential oils from Ocimum basilicum L. and Ocimum gratissimum L. against Aspergillus carbonarius and Aspergillus niger in table grapes. Food Chem 2023; 400:134087. [DOI: 10.1016/j.foodchem.2022.134087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 08/25/2022] [Accepted: 08/29/2022] [Indexed: 11/21/2022]
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The Antifungal Activity of Cinnamon-Litsea Combined Essential Oil against Dominant Fungal Strains of Moldy Peanut Kernels. Foods 2022; 11:foods11111586. [PMID: 35681336 PMCID: PMC9180872 DOI: 10.3390/foods11111586] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 05/24/2022] [Accepted: 05/26/2022] [Indexed: 01/17/2023] Open
Abstract
The antifungal activity of cinnamon (Cinnamomum cassia Presl), litsea [Litsea cubeba (Lour.) Pers.], clove (Syzygium aromaticum L.), thyme (Thymus mongolicus Ronn.) and citronella (Cymbopogon winterianus Jowitt) essential oils (EOs) against the dominant fungi isolated from moldy peanuts was investigated in this research. Firstly, strain YQM was isolated and identified by morphological characterization and 18S rRNA gene sequence analysis to be Aspergillus flavus (A. flavus). Next, antifungal effects of single or mixed EOs on strain YQM were evaluated by the inhibition zone test. The cinnamon-litsea combined essential oil (CLCEO, Vcinnamon oil:Vlitsea oil = 3:5) displayed the best antifungal effect on strain YQM. The chemical composition of CLCEO was identified and quantified by gas chromatograph-mass spectrometry (GC-MS), and results revealed that the major components of CLCEO were cinnamaldehyde and citral. Finally, the effect of EOs on the microstructure of strain YQM mycelia was observed under scanning electron microscope (SEM). The mycelia exposed to cinnamon essential oil (CEO) and litsea essential oil (LEO) were partly deformed and collapsed, while the mycelia treated with CLCEO were seriously damaged and the deformation phenomena such as shrinking, shriveling and sinking occurred. Therefore, CLCEO has great potential for using as anti-mildew agents during peanut storage.
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Jiang N, Wang L, Jiang D, Wang M, Liu H, Yu H, Yao W. Transcriptomic analysis of inhibition by eugenol of ochratoxin A biosynthesis and growth of Aspergillus carbonarius. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108788] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Brandão RM, Cardoso MDG, de Oliveira JE, Barbosa RB, Ferreira VRF, Campolina GA, Martins MA, Nelson DL, Batista LR. Antifungal and antiocratoxigenic potential of Alpinia speciosa and Cymbopogon flexuosus essential oils encapsulated in poly(lactic acid) nanofibers against Aspergillus fungi. Lett Appl Microbiol 2022; 75:281-292. [PMID: 35313037 DOI: 10.1111/lam.13704] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2021] [Revised: 02/15/2022] [Accepted: 03/16/2022] [Indexed: 11/28/2022]
Abstract
Essential oils encapsulated in a polymeric matrix can be used as an alternative method to control fungi and mycotoxins. The essential oils were extracted by hydrodistillation and characterized by gas chromatography. The nanofibers were produced from poly (acid lactic) (PLA) containing essential oils by the Solution Blow Spinning method. The antifungal and antimicotoxygenic properties were evaluated against Aspergillus ochraceus and Aspergillus westerdijkiae by the fumigation method. Terpinen-4-ol (20.23%), sabinene (20.18%), 1.8-cineole (16.69%), and γ-terpinene (11.03%) were the principal compounds present in the essential oil from Alpinia speciosa, whereas citral (97.67%) was dominant from Cymbopogon flexuosus. Microscopy images showed that the addition of essential oils caused an increase in the diameter of the nanofibers. The infrared spectroscopy results indicated the presence of essential oils in the PLA nanofibers. Differential scanning calorimetry curves also indicated the existence of interactions between the essential oils and polymeric macromolecules through their plasticizing action. The hydrophobic character of nanofibers was revealed by the contact angle technique. An antifungal effect was observed, the mycelial growths (3.25-100%) and the synthesis of ochratoxin A (25.94-100%) were inhibited by the presence of the nanofibers. The results suggest that bioactive nanofibers hold promise for application to control toxigenic fungi.
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Affiliation(s)
| | | | | | | | | | | | | | - David Lee Nelson
- Postgraduate Program in Biofuels, Federal University of The Jequitinhonha and Mucuri Valleys, Diamantina, MG, Brazil
| | - Luís Roberto Batista
- Food Sciences Department, Federal University of Lavras (UFLA), Lavras, MG, Brazil
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Brandão RM, Batista LR, de Oliveira JE, Ferreira VRF, Lunguinho ADS, Nelson DL, Cardoso MDG. Active packaging of poly(lactic acid) nanofibers and essential oils with antifungal action on table grapes. FEMS Microbiol Lett 2022; 369:6865357. [PMID: 36460045 DOI: 10.1093/femsle/fnac116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 10/23/2022] [Accepted: 12/01/2022] [Indexed: 12/04/2022] Open
Abstract
The table grape is a non-climateric fruit that is very susceptible to fungal contamination, in addition to suffering an accelerated loss of quality during storage. The in vitro and in grape antifungal and antiocratoxigenic effects of the essential oils from Alpinia speciosa and Cymbopogon flexuosus against Aspergillus carbonarius and Aspergillus niger were studied. The oils were encapsulated in poly(lactic acid) (PLA) nanofibers as a potential active packaging to be applied to control the degradation of grapes stored during the post-harvest period. Fungal proliferation and ochratoxin A synthesis in A. carbonarius and A. niger decreased in the presence of the active packaging. However, the nanofiber containing the essential oil from C. flexuosus was more efficient in providing a fungicidal effect against A. carbonarius (10% and 20%) and A. niger (20%). In addition, weight loss and color changes were controlled and the parameters of acidity, °Brix, softening and the texture of the grape were maintained. A very small mass loss of the essential oils encapsulated in nanofibers was observed by thermogravimetric analysis, showing that the nanofiber was efficient in enabling the controlled release. The quality and safety of table grapes were maintained for longer periods of storage in the presence of active packaging, so the incorporation of these oils in nanofibers can be a promising way to increase the shelf life of grapes.
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Affiliation(s)
| | - Luís Roberto Batista
- Food Sciences Department, Federal University of Lavras (UFLA), Lavras, MG 37200-900, Brazil
| | | | | | | | - David Lee Nelson
- Postgraduate Program in Biofuels, Federal University of the Jequitinhonha and Mucuri Valleys, Diamantina, MG 39803-371, Brazil
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Brandão RM, das Graças Cardoso M, Batista LR, Caetano ARS, Lemos ACC, Martins MA, Nelson DL, de Oliveira JE. Antifungal and physicochemical properties of Ocimum essential oil loaded in poly(lactic acid) nanofibers. Lett Appl Microbiol 2022; 74:765-776. [PMID: 35118690 DOI: 10.1111/lam.13661] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 10/07/2021] [Accepted: 01/09/2022] [Indexed: 11/27/2022]
Abstract
Poly(lactic acid) (PLA) nanofibers containing different proportions of the essential oils from Ocimum basilicum L. and Ocimum gratissimum L. were prepared by the solution blow spinning method. The essential oils were extracted by hydrodistillation and characterized by gas chromatography. MEV, contact angle, DSC, and FTIR were used to characterize the nanofibers. The effect of bioative nanofibers on the growth of the fungus and on the production of ochratoxin A were evaluated using the fumigation test. Linalool, 1.8-cineole and camphor were the principal components of the essential oil from O. basilicum, and eugenol was the principal constituent in the oil from O. gratissimum. An increase in the average diameter of the nanofibers was observed with the addition of the essential oils. The essential oils acted as a plasticizer, resulting in a reduction in the crystallinity of the PLA. The encapsulation of essential oils in PLA nanofibers was verified by FTIR. An effective antifungal and antimicotoxygenic activity against Aspergillus ochraceus and Aspergillus westerdjikiae was observed for the bioative nanofibers. These results confirm the potential of PLA nanofibers containing the essential oils for the control of toxigenic fungi that cause the deterioration of food and are harmful to human health.
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Affiliation(s)
| | | | - Luís Roberto Batista
- Food Sciences Department, Federal University of Lavras (UFLA), Lavras, MG, Brazil
| | | | | | | | - David Lee Nelson
- Postgraduate Program in Biofuels, Federal University of the Jequitinhonha and Mucuri Valleys, Diamantina, MG, Brazil
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Álvarez M, Rodríguez A, Bermúdez E, Roncero E, Andrade MJ. Development of a Methodology for Estimating the Ergosterol in Meat Product-Borne Toxigenic Moulds to Evaluate Antifungal Agents. Foods 2021; 10:438. [PMID: 33671272 PMCID: PMC7922909 DOI: 10.3390/foods10020438] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 02/10/2021] [Accepted: 02/13/2021] [Indexed: 11/17/2022] Open
Abstract
Antifungal agents are commonly used in the meat industry to prevent the growth of unwanted moulds, such as toxigenic ones, on dry-cured meat products. For enhancing the application of antifungals, their mode of action must be evaluated. Their effect on the mould ergosterol content is one of the most studied ones, since it is the target site of some commercialised antifungals or of those that are in development. The aim of this study was to develop a methodology for determining how the antifungal agents used in the meat industry work. A method for analysing ergosterol was firstly developed using high-performance liquid chromatography with fluorescence detection coupled to a diode array detector (HPLC-FLD/DAD). The chromatographically optimised conditions (gradient and mobile phases) allowed us to reduce the time per analysis with respect to previously published methods up to 22 min. Withing the six checked extraction methods, method 5, showing the best mean recovery values (99.51%), the shortest retention time (15.8 min), and the lowest standard deviation values (9.92) and working temperature (60 °C), was selected. The limit of detection and limit of quantification were 0.03 and 0.1 µg/mL, respectively. All the validation parameters corroborated the method's suitability. Finally, its feasibility for evaluating the effect of a commercial antifungal preparation (AP) and different herbs that are frequently added to meat products on the ergosterol content of several toxigenic moulds was studied. Differences at the strain level were obtained in the presence of AP. Moreover, the addition of herbs significantly reduced the ergosterol content in Penicillium nordicum up to 83.91%. The developed methodology is thus suitable for screening the antifungals' role in altering mould ergosterol biosynthesis before their application in real meat products.
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Affiliation(s)
- Micaela Álvarez
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n. 10003 Cáceres, Spain; (M.Á.); (E.B.); (E.R.)
| | - Alicia Rodríguez
- Food Quality and Microbiology, University Institute for the Research in Agrifood Resources, School of Agricultural Engineering, University of Extremadura, Avda. Adolfo Suárez, s/n. 06007 Badajoz, Spain;
| | - Elena Bermúdez
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n. 10003 Cáceres, Spain; (M.Á.); (E.B.); (E.R.)
| | - Elia Roncero
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n. 10003 Cáceres, Spain; (M.Á.); (E.B.); (E.R.)
| | - María J. Andrade
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n. 10003 Cáceres, Spain; (M.Á.); (E.B.); (E.R.)
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