Assessing the antifungal and aflatoxin B1 inhibitory efficacy of nanoencapsulated antifungal formulation based on combination of Ocimum spp. essential oils

Assessment of Trachyspermum ammi essential oil against Aspergillus flavus, aflatoxin B1 contamination, and post-harvest quality of Sorghum bicolor

The present investigation explored the antifungal effectiveness of Trachyspermum ammi essential oil (TAEO) against Aspergillus flavus, aflatoxin B1 (AFB1) contamination, and its mechanism of action using biochemical and computational approaches. The GC-MS result revealed the chemical diversity of TAEO with the highest percentage of γ-terpinene (39 %). The TAEO exhibited minimum inhibitory concentration against A. flavus growth (0.5 µL/mL) and AFB1 (0.4 µL/mL) with radical scavenging activity (IC50 = 2.13 µL/mL). The mechanism of action of TAEO was associated with the alteration in plasma membrane functioning, antioxidative defense, and carbon source catabolism. The molecular dynamic result shows the multi-regime binding of γ-terpinene with the target proteins (Nor1, Omt1, and Vbs) of AFB1 biosynthesis. Furthermore, TAEO exhibited remarkable in-situ protection of Sorghum bicolor seed samples against A. flavus and AFB1 contamination and protected the nutritional deterioration. Hence, the study recommends TAEO as a natural antifungal agent for food protection against A. flavus mediated biodeterioration.

Antifungal Constituents of Piper crocatum and Their Activities as Ergosterol Biosynthesis Inhibitors Discovered via In Silico Study Using ADMET and Drug-Likeness Analysis

Along with the increasing resistance of Candida spp. to some antibiotics, it is necessary to find new antifungal drugs, one of which is from the medicinal plant Red Betel (Piper crocatum). The purpose of this research is to isolate antifungal constituents from P. crocatum and evaluate their activities as ergosterol biosynthesis inhibitors via an in silico study of ADMET and drug-likeness analysis. Two new active compounds 1 and 2 and a known compound 3 were isolated, and their structures were determined using spectroscopic methods, while their bioactivities were evaluated via in vitro and in silico studies, respectively. Antifungal compound 3 was the most active compared to 1 and 2 with zone inhibition values of 14.5, 11.9, and 13.0 mm, respectively, at a concentration of 10% w/v, together with MIC/MFC at 0.31/1.2% w/v. Further in silico study demonstrated that compound 3 had a stronger ΔG than the positive control and compounds 1 and 2 with -11.14, -12.78, -12.00, and -6.89 Kcal/mol against ERG1, ERG2, ERG11, and ERG24, respectively, and also that 3 had the best Ki with 6.8 × 10-3, 4 × 10-4, 1.6 × 10-3, and 8.88 μM. On the other hand, an ADMET analysis of 1-3 met five parameters, while 1 had one violation of Ro5. Based on the research data, the promising antifungal constituents of P. crocatum allow P. crocatum to be proposed as a new antifungal candidate to treat and cure infections due to C. albicans.

Functionalized nanoencapsulated Curcuma longa essential oil in chitosan nanopolymer and their application for antioxidant and antimicrobial efficacy

The present study reports on the encapsulation of Curcuma longa (L.) essential oil (CLEO) in chitosan nanopolymer as a novel nanotechnology preservative for enhancing its antibacterial, antifungal, and mycotoxin inhibitory efficacy. GC-MS analysis of CLEO showed the presence of α-turmerone (42.6 %) and β- turmerone (14.0 %) as the major components. CLEO-CSNPs were prepared through the ionic-gelation technique and confirmed by TEM micrograph, DLS, XRD, and FTIR. In vitro, bactericidal activity of CLEO-CSNPs at a concentration of 100 μg/mL showed significant antibacterial activity against Staphylococcus aureus and Pseudomonas aeruginosa, which mostly rely on ROS production and depend on its penetration and interaction with bacterial cells. Furthermore, the CLEO-CSNPs during in vitro investigation against F. graminearum completely inhibited the growth and zearalenone and deoxynivalenol production at 0.75 μL/mL, respectively. Further, CLEO-CSNPs enhanced antioxidant activity against DPPH• and ABTS•+ with IC50 values 0.95 and 0.66 μL/mL, respectively, and without any negative impacts on germinating seeds were observed during the phytotoxicity investigation. Overall, experiments concluded that encapsulated CLEO enhances antimicrobial inhibitory efficiency against stored foodborne pathogens.

Natural mycotoxin contamination in dog food: A review on toxicity and detoxification methods

Nowadays, the companion animals (dogs or other pets) are considered as members of the family and have established strong emotional relationships with their owners. Dogs are long lived compared to food animals, so safety, adequacy, and efficacy of dog food is of great importance for their health. Cereals, cereal by-products as well as feedstuffs of plant origin are commonly employed food resources in dry food, yet are potential ingredients for mycotoxins contamination, so dogs are theoretically more vulnerable to exposure when consumed daily. Aflatoxins (AF), deoxynivalenol (DON), fumonisins (FUM), ochratoxin A (OTA), and zearalenone (ZEA) are the most frequent mycotoxins that might present in dog food and cause toxicity on the growth and metabolism of dogs. An understanding of toxicological effects and detoxification methods (physical, chemical, or biological approaches) of mycotoxins will help to improve commercial ped food quality, reduce harm and minimize exposure to dogs. Herein, we outline a description of mycotoxins detected in dog food, toxicity and clinical findings in dogs, as well as methods applied in mycotoxins detoxification. This review aims to provide a reference for future studies involved in the evaluation of the risk, preventative strategies, and clear criteria of mycotoxins for minimizing exposure, reducing harm, and preventing mycotoxicosis in dog.

Synthesis, characterization, and assessment of chitosan-nanomatrix enriched with antifungal formulation against biodeterioration of active ingredients of selected herbal raw materials

Aflatoxin B₁ (AFB₁), a potent natural group 1 carcinogen produced by Aspergillus flavus is considered an unavoidable toxic contaminant of herbal raw materials, which often deteriorates their active ingredients making them less effective and hazardous during their formulation in herbal drugs. The present investigation reports the antifungal (0.5 μl/ml) and AFB₁ inhibitory (0.4 μl/ml) effects of the developed formulation CIM based on a mixture of essential oils (Carum carvi, and Illicium verum), and methyl anthranilate using mathematical modeling. The insight into the mechanism of action has also been explored using biochemical, molecular docking, and RT-PCR. Further, the nanoencapsulation of CIM (Ne-CIM) was prepared using a green facile synthesis of chitosan-based nanomatrix and characterized by Dynamic light scattering (DLS), Fourier transform-infrared, (FTIR), and X-ray diffraction analysis (XRD). The in-situ results showed that at MIC doses Ne-CIM effectively controls the A. flavus (81.25-89.57 %), AFB₁ contamination (100 %), and protects the active ingredients deterioration of Piper nigrum, P. longum, Andrographis paniculata, Silybum marianum, and Withania somnifera caused by toxigenic species of A. flavus without affecting their sensory properties. Hence, Ne-CIM could be used as a green chemical agent to protect the biodeterioration of active ingredients of herbal raw materials caused by toxigenic species of A. flavus.

Phytochemical profiling of Piper crocatum and its antifungal mechanism action as Lanosterol 14 alpha demethylase CYP51 inhibitor: a review

Mycoses or fungal infections are general health problem that often occurs in healthy and immunocompromised people in the community. The development of resistant strains in Fungi and the incidence of azole antibiotic resistance in the Asia Pacific which reached 83% become a critical problem nowadays. To control fungal infections, substances and extracts isolated from natural resources, especially in the form of plants as the main sources of drug molecules today, are needed. Especially from Piperaceae, which have long been used in India, China, and Korea to treat human ailments in traditional medicine. The purpose of this review is to describe the antifungal mechanism action from Piper crocatum and its phytochemical profiling against lanosterol 14a demethylase CYP51. The methods used to search databases from Google Scholar to find the appropriate databases using Preferred Reporting Items for Systematic Reviews and Meta-analyses (PRISMA) Flow Diagram as a clinical information retrieval method. From 1.150.000 results searched by database, there is 73 final results article to review. The review shows that P. crocatum contains flavonoids, tannins, terpenes, saponins, polyphenols, eugenol, alkaloids, quinones, chavibetol acetate, glycosides, triterpenoids or steroids, hydroxychavikol, phenolics, glucosides, isoprenoids, and non-protein amino acids. Its antifungal mechanisms in fungal cells occur due to ergosterol especially lanosterol 14a demethylase (CYP51) inhibition, which is one of the main target sites for antifungal activity because it functions to maintain the integrity and function of cell membranes in Candida. P. crocatum has an antifungal activity through its phytochemical profiling against fungal by inhibiting the lanosterol 14a demethylase, make damaging cell membranes, fungal growth inhibition, and fungal cell lysis.

Valorisation of Micro/Nanoencapsulated Bioactive Compounds from Plant Sources for Food Applications Towards Sustainability

The micro- and nanoencapsulation of bioactive compounds has resulted in a large improvement in the food, nutraceutical, pharmaceutical, and agriculture industries. These technologies serve, on one side, to protect, among others, vitamins, minerals, essential fatty acids, polyphenols, flavours, antimicrobials, colorants, and antioxidants, and, on the other hand, to control the release and assure the delivery of the bioactive compounds, targeting them to specific cells, tissues, or organs in the human body by improving their absorption/penetration through the gastrointestinal tract. The food industry has been applying nanotechnology in several ways to improve food texture, flavour, taste, nutrient bioavailability, and shelf life using nanostructures. The use of micro- and nanocapsules in food is an actual trend used mainly in the cereal, bakery, dairy, and beverage industries, as well as packaging and coating. The elaboration of bio capsules with high-value compounds from agro-industrial by-products is sustainable for the natural ecosystem and economically interesting from a circular economy perspective. This critical review presents the principal methodologies for performing micro- and nanoencapsulation, classifies them (top-down and/or bottom-up), and discusses the differences and advantages among them; the principal types of encapsulation systems; the natural plant sources, including agro-industrial by-products, of bioactive compounds with interest for the food industry to be encapsulated; the bioavailability of encapsulates; and the main techniques used to analyse micro- and nanocapsules. Research work on the use of encapsulated bioactive compounds, such as lycopene, hydroxytyrosol, and resveratrol, from agro-industrial by-products must be further reinforced, and it plays an important role, as it presents a high potential for the use of their antioxidant and/or antimicrobial activities in food applications and, therefore, in the food industry. The incorporation of these bioactive compounds in food is a challenge and must be evaluated, not only for their nutritional aspect, but also for the chemical safety of the ingredients. The potential use of these products is an available economical alternative towards a circular economy and, as a consequence, sustainability.

Phytochemical profiling of Piper crocatum and its antifungal mechanism action as Lanosterol 14 alpha demethylase CYP51 inhibitor: a review

Mycoses or fungal infections are a general health problem that often occurs in healthy and immunocompromised people in the community. The development of resistant strains in Fungi and the incidence of azole antibiotic resistance in the Asia Pacific which reached 83% become a critical problem nowadays. To control fungal infections, substances and extracts isolated from natural resources, especially in the form of plants as the main sources of drug molecules today, are needed. Especially from Piperaceae, which have long been used in India, China, and Korea to treat human ailments in traditional medicine. The purpose of this review is to describe the antifungal mechanism action from Piper crocatum and its phytochemical profiling against lanosterol 14a demethylase CYP51. The methods used to search databases from Google Scholar to find the appropriate databases using Preferred Reporting Items for Systematic Reviews and Meta-analyses (PRISMA) Flow Diagram as a clinical information retrieval method. From 1.150.000 results searched by database, there is 73 final results article to review. The review shows that P. crocatum contains flavonoids, tannins, terpenes, saponins, polyphenols, eugenol, alkaloids, quinones, chavibetol acetate, glycosides, triterpenoids or steroids, hydroxychavikol, phenolics, glucosides, isoprenoids, and non-protein amino acids. Its antifungal mechanisms in fungal cells occur due to ergosterol, especially lanosterol 14a demethylase (CYP51) inhibition, which is one of the main target sites for antifungal activity because it functions to maintain the integrity and function of cell membranes in Candida. P. crocatum has an antifungal activity through its phytochemical profiling against fungal by inhibiting the lanosterol 14a demethylase, make damaging cell membranes, fungal growth inhibition, and fungal cell lysis.

Essential oil for the control of fungi, bacteria, yeasts and viruses in food: an overview

This review begins with a general introduction to essential oils (EO) and their relation to food and microorganisms. Classification and characteristics of EO, addressing the major compounds with antimicrobial action. Subsequently, the main microorganisms followed by a collection of the main works published in recent years that approached the influence of the EO on the protection against microorganisms and food decontamination. At last, the major gaps and future perspectives on the subject. Using EO for fighting food contamination is a way of sustainably supplying the need for new antimicrobials to ensure microbial safety and is a viable source to solve the problem of current microbial resistance. Form of application, EO composition and microbiological load are reported as the responsible factors for the treatment's success. The EO's effects on fungi and bacteria are already well known, but its effect on viruses and yeasts is something to be explored.

Essential Oils and Their Application in Food Safety

Food industries are facing a great challenge due to contamination of food products with different microbes such as bacteria, fungi, viruses, parasites, etc. These microbes deteriorate food items by producing different toxins during pre- and postharvest processing. Mycotoxins are one of the most potent and well-studied toxic food contaminants of fungal origin, causing a severe health hazard to humans. The application of synthetic chemicals as food preservatives poses a real scourge in the present scenario due to their bio-incompatibility, non-biodegradability, and environmental non-sustainability. Therefore, plant-based antimicrobials, including essential oils, have developed cumulative interest as a potential alternative to synthetic preservatives because of their ecofriendly nature and generally recognized as safe status. However, the practical utilization of essential oils as an efficient antimicrobial in the food industry is challenging due to their volatile nature, less solubility, and high instability. The recent application of different delivery strategies viz. nanoencapsulation, active packaging, and polymer-based coating effectively addressed these challenges and improved the bioefficacy and controlled release of essential oils. This article provides an overview of essential oils for the preservation of stored foods against bacteria, fungi, and mycotoxins, along with the specialized mechanism of action and technological advancement by using different delivery systems for their effective application in food and agricultural industries smart green preservative.

Nanoencapsulation of essential oils and their bioactive constituents: A novel strategy to control mycotoxin contamination in food system

Spoilage of food by mycotoxigenic fungi poses a serious risk to food security throughout the world. In view of the negative effects of synthetic preservatives, essential oils (EOs) and their bioactive constituents are gaining momentum as suitable substitute to ensure food safety by controlling mycotoxins. However, despite their proven preservative potential against mycotoxins, the use of EOs/bioactive constituents in real food system is still restricted due to instability caused by abiotic factors and negative impact on organoleptic attributes after direct application. Nanoencapsulation in this regard could be a promising approach to address these problems, since the process can increase the stability of EOs/bioactive constituents, barricades their loss and considerably prevent their interaction with food matrices, thus preserving their original organoleptic qualities. The aim of this review is to provide wider and up-to-date overview on recent advances in nanoencapsulation of EOs/bioactive constituents with the objective to control mycotoxin contamination in food system. Further, the information on polymer characteristics, nanoencapsulation techniques, factors affecting the nanoencapsulation, applications of nanoencapsulated formulations, and characterization along with the study on their release kinetics and impacts on organoleptic attributes of food are discussed. Finally, the safety aspects of nanoencapsulated formulations for their safe utilization are also explored.

Aflatoxin Detoxification Using Microorganisms and Enzymes

Mycotoxin contamination causes significant economic loss to food and feed industries and seriously threatens human health. Aflatoxins (AFs) are one of the most harmful mycotoxins, which are produced by Aspergillus flavus, Aspergillus parasiticus, and other fungi that are commonly found in the production and preservation of grain and feed. AFs can cause harm to animal and human health due to their toxic (carcinogenic, teratogenic, and mutagenic) effects. How to remove AF has become a major problem: biological methods cause no contamination, have high specificity, and work at high temperature, affording environmental protection. In the present research, microorganisms with detoxification effects researched in recent years are reviewed, the detoxification mechanism of microbes on AFs, the safety of degrading enzymes and reaction products formed in the degradation process, and the application of microorganisms as detoxification strategies for AFs were investigated. One of the main aims of the work is to provide a reliable reference strategy for biological detoxification of AFs.