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Tran QH, Pham QT, Nguyen TT, Nguyen DV, Le VT, Tran VD, Phan H, Nguyen VH, Nguyen TD. Pathogen producing aflatoxin in contaminated sandwich: Identification and preservation. Microb Pathog 2024; 195:106890. [PMID: 39208960 DOI: 10.1016/j.micpath.2024.106890] [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: 03/10/2024] [Revised: 08/11/2024] [Accepted: 08/25/2024] [Indexed: 09/04/2024]
Abstract
The toxicity of the contaminated powder contributed to toxic aflatoxins has been well-known in the literature. However, before this study, the specific fungal strain behind aflatoxin production remained unidentified. Our research aimed to isolate and identify fungi from the tainted sandwiches while also assessing the preservation of sandwiches in ambient conditions. The study pinpointed Aspergillus flavus as the fungus responsible for aflatoxin production. Analysis revealed that the sandwich samples contaminated with pure A. flavus exhibited a significant Aflatoxin B1 (AFB1) concentration of 55.2 ± 0.21 ng/g, accompanied by a spore count of 2 × 106 Colony-Forming Unit (CFU)/g after ten days. In contrast, sandwich samples contaminated with the unspecified fungi displayed a lower AFB1 content of 16.21 ± 0.42 ng/g, with a spore count of 2.2 × 102 CFU/g after the same duration. In the prevention study, the efficacy of the ethanol spray method for inhibiting aflatoxin from A. flavus was investigated. Results demonstrated that a 70 % ethanol concentration at a ratio of 2.0 % total weight of the sandwich proved highly effective, significantly impeding fungal growth. This method extended the preservation time by sevenfold compared to the control. Importantly, tests at 2.0 % ethanol of the sandwich weight did not detect aflatoxin presence.
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Affiliation(s)
- Quang-Hieu Tran
- Faculty of Food Technology, Saigon Technology University, 180 Cao Lo, Ward 4, District 8, Ho Chi Minh City, 700000, Viet Nam; Basic Sciences Department-Saigon Technology University, 180 Cao Lo, Ward 4, District 8, Ho Chi Minh City, 700000, Viet Nam.
| | - Quoc-Thanh Pham
- Faculty of Food Technology, Saigon Technology University, 180 Cao Lo, Ward 4, District 8, Ho Chi Minh City, 700000, Viet Nam
| | - Thanh-Tan Nguyen
- Institue of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, 12 Nguyen Van Bao, Ward 4, Go Vap District, Ho Chi Minh City, 700000, Viet Nam
| | - Duc-Vuong Nguyen
- Institue of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, 12 Nguyen Van Bao, Ward 4, Go Vap District, Ho Chi Minh City, 700000, Viet Nam
| | - Van-Tan Le
- Chemical Engineering Faculty, Industrial University of Ho Chi Minh City, 12 Nguyen Van Bao, Go Vap, Ho Chi Minh City, 700000, Viet Nam
| | - Van-Dung Tran
- Faculty of Food Technology, Saigon Technology University, 180 Cao Lo, Ward 4, District 8, Ho Chi Minh City, 700000, Viet Nam
| | - Ha Phan
- The Department of Science and Technology of Tien Giang Province, 385 Hung Vuong Street - Dao Thanh Ward, My Tho City, Tien Giang Province, Viet Nam
| | - Van-Hue Nguyen
- University of Agriculture and Forestry, Hue University, Hue City, 530000, Viet Nam
| | - Thanh-Danh Nguyen
- Institute of Chemical Technology, Vietnam Academy of Science and Technology, 1A, TL29, Thanh Loc Ward, District 12, Ho Chi Minh City, 700000, Viet Nam
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Kačániová M, Joanidis P, Lakatošová J, Kunová S, Benešová L, Ikromi K, Akhmedov F, Boboev K, Gulmahmad M, Niyatbekzoda F, Toshkhodjaev N, Bobokalonov F, Kamolov N, Čmiková N. Effect of Essential Oils and Dried Herbs on the Shelf Life of Fresh Goat Lump Cheese. Foods 2024; 13:2016. [PMID: 38998522 PMCID: PMC11241544 DOI: 10.3390/foods13132016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2024] [Revised: 06/21/2024] [Accepted: 06/24/2024] [Indexed: 07/14/2024] Open
Abstract
In recent years, the use of natural preservatives in food products has gained significant attention due to their potential health benefits and effectiveness. A standardized microbiological analysis was conducted on Slovak farm-produced lump goat cheese samples to determine the antibacterial activity of dry herbs and essential oils added to vacuum-packed goat cheese. We employed five dried herbs and five essential oils derived from the same plants. The microbiological quality of 145 fresh and vacuum-packed goat cheese samples was assessed. The number of coliform bacteria, total viable count, lactic acid bacteria, and microscopic filamentous fungi were examined in raw cheese samples stored for 12 days at 4 °C. All cheese samples were vacuum-packed (control samples were packed without vacuum). This study evaluated the potential benefits of using essential oils and dried herbs from thyme (Thymus serpyllum L.), black pepper (Piper nigrum L.), clove (Eugenia caryophyllus Thunb.), mint (Mentha × piperita L.), and basil (Ocimum basilicum L.) as preservatives. The essential oils were obtained from Hanus Ltd., Nitra, Slovakia, and were applied at a concentration of 2%. The dried herbs were obtained from Popradský čaj (Poprad, Slovakia) and Mäspoma Ltd. (Zvolen, Slovakia). The results showed that all microorganism groups were significantly reduced in cheese samples following the application of essential oils throughout the entire storage period. During the preservation of cheese samples in polyethylene bags used for vacuum packing food, Lactococcus garvieae, L. lactis, Enterobacter cloacae, and Serratia liquefaciens were the most frequently isolated microbiota. Essential oils and dried herbs demonstrated antimicrobial potential during the storage of vacuum-packed goat cheese.
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Affiliation(s)
- Miroslava Kačániová
- Faculty of Horticulture and Landscape Engineering, Institute of Horticulture, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
- School of Medical and Health Sciences, University of Economics and Human Sciences in Warsaw, Okopowa 59, 01043 Warszawa, Poland
| | - Patrícia Joanidis
- AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
| | - Jana Lakatošová
- AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
| | - Simona Kunová
- Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
| | - Lucia Benešová
- AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
| | - Khurshed Ikromi
- Department of Food Production Technology, Technological University of Tajikistan, 63/3, N. Karabaeva Str., Dushanbe 734061, Tajikistan
| | - Farkhod Akhmedov
- Department of Food Production Technology, Technological University of Tajikistan, 63/3, N. Karabaeva Str., Dushanbe 734061, Tajikistan
| | - Khayyol Boboev
- Department of Food Production Technology, Technological University of Tajikistan, 63/3, N. Karabaeva Str., Dushanbe 734061, Tajikistan
| | - Mirzozoda Gulmahmad
- Department of Food Production Technology, Technological University of Tajikistan, 63/3, N. Karabaeva Str., Dushanbe 734061, Tajikistan
| | - Fariza Niyatbekzoda
- Department of Food Production Technology, Technological University of Tajikistan, 63/3, N. Karabaeva Str., Dushanbe 734061, Tajikistan
| | - Nasimjon Toshkhodjaev
- Department of Food Technology, Khujand Polytechnic Institute of Tajik Technical University (KPITTU), 226, I. Somoni Avenue, Khujand 735700, Tajikistan
| | - Farkhod Bobokalonov
- Department of Food Technology, Khujand Polytechnic Institute of Tajik Technical University (KPITTU), 226, I. Somoni Avenue, Khujand 735700, Tajikistan
| | - Nasimdzhon Kamolov
- Department of Food Technology, Khujand Polytechnic Institute of Tajik Technical University (KPITTU), 226, I. Somoni Avenue, Khujand 735700, Tajikistan
| | - Natália Čmiková
- Faculty of Horticulture and Landscape Engineering, Institute of Horticulture, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
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Ashraf W, Rehman A, Rabbani M, Shaukat W, Wang JS. Aflatoxins posing threat to food safety and security in Pakistan: Call for a one health approach. Food Chem Toxicol 2023; 180:114006. [PMID: 37652127 DOI: 10.1016/j.fct.2023.114006] [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: 03/17/2023] [Revised: 07/26/2023] [Accepted: 08/26/2023] [Indexed: 09/02/2023]
Abstract
Aflatoxins are among the most important mycotoxins due to their widespread occurrence and adverse impacts on humans and animals. These toxins and/or their metabolites cannot be destroyed with cooking or boiling methods. Therefore, consumption of aflatoxin-contaminated food may lead to impaired growth, compromised immunity, stomach and liver cancer, and acute toxicity. These adverse effects along with food wastage might have detrimental consequences on a country's economy. Several studies from Pakistan reported a high prevalence of aflatoxins in food and feed commodities (Range; milk = 0.6-99.4%, cereals, and grains = 0.38-41%, animal feed = 31-100%). Notably, Pakistan reported very high figures of impaired child growth-stunted 40.2%, wasted 17.7% and underweight 28.9%-that could be associated with the higher aflatoxin prevalence in food items. Importantly, high aflatoxins prevalence, i.e. 100%, 69% and 60.5%, in children has been reported in Pakistan. Food and feed are more prone to aflatoxin contamination due to Pakistan's hot and humid climate; however, limited awareness, inadequate policy framework, and weak implementation mechanisms are the major obstacles to effective control. This review will discuss aflatoxins prevalence, associated risk factors, adverse health effects, required regulatory regime, and effective control strategies adopting the One Health approach to ensure food safety and security.
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Affiliation(s)
- Waseela Ashraf
- Department of Epidemiology and Public Health, University of Veterinary and Animal Sciences Lahore, 54000, Pakistan; Department of Environmental Health Science, The University of Georgia, Athens, GA, USA; Health Services Academy, Islamabad, 44000, Pakistan
| | - Abdul Rehman
- Department of Epidemiology and Public Health, University of Veterinary and Animal Sciences Lahore, 54000, Pakistan.
| | - Masood Rabbani
- Institute of Microbiology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Waseem Shaukat
- Department of Production Animal Health, Faculty of Veterinary Medicine, University of Calgary, Calgary, T2N4N1, Alberta, Canada
| | - Jia-Sheng Wang
- Department of Environmental Health Science, The University of Georgia, Athens, GA, USA
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Development of an Antifungal Device Based on Oriental Mustard Flour to Prevent Fungal Growth and Aflatoxin B1 Production in Almonds. Toxins (Basel) 2021; 14:toxins14010005. [PMID: 35050982 PMCID: PMC8778441 DOI: 10.3390/toxins14010005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 12/15/2021] [Accepted: 12/20/2021] [Indexed: 11/24/2022] Open
Abstract
The present study describes the manufacture of an antifungal device composed of oriental mustard flour and hydroxyethyl-cellulose (H-OMF) and evaluates its efficacity in inhibiting Aspergillus flavus growth and aflatoxin B1 (AFB1) production in almonds. Additionally, it compares the H-OMF with allyl isothiocyanate (AITC) and a freeze-dried extract of yellow mustard flour (YMF-E); such substances were previously described as antifungal. Minimum inhibitory concentration (MIC), Minimum fungicidal concentration (MFC), the H-OMF in vitro antifungal activity, and the residual fungal population, as well as the production of AFB1 in almonds were determined. AITC and YMF-E showed significant antifungal activity in vitro. Additionally, the in vitro activity of H-OMF avoided mycelial growth by applying 30 mg/L. Almonds treated with AITC (5.07, 10.13, and 20.26 mg/L) and H-OMF (2000 and 4000 mg/L) showed a reduction in the population of A. flavus and the production of AFB1 to values below the limit of detection. YMF-E showed effectiveness by in vitro methodologies (MIC and MFC) but did not show efficacy when applied in almonds. Our findings indicated that the hydroxyethyl-cellulose-based device containing oriental mustard flour might be utilised as a fumigant to increase the safety of almonds and could be extended to other cereals or dry fruits.
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Evangelista AG, Bocate KCP, Meca G, Luciano FB. Combination of allyl isothiocyanate and cinnamaldehyde against the growth of mycotoxigenic fungi and aflatoxin production in corn. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15760] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | | | - Giuseppe Meca
- Laboratory of Food Chemistry and Toxicology Faculty of Pharmacy University of Valencia Burjassot Spain
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Plaszkó T, Szűcs Z, Vasas G, Gonda S. Effects of Glucosinolate-Derived Isothiocyanates on Fungi: A Comprehensive Review on Direct Effects, Mechanisms, Structure-Activity Relationship Data and Possible Agricultural Applications. J Fungi (Basel) 2021; 7:539. [PMID: 34356918 PMCID: PMC8305656 DOI: 10.3390/jof7070539] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Revised: 06/24/2021] [Accepted: 07/03/2021] [Indexed: 12/29/2022] Open
Abstract
Plants heavily rely on chemical defense systems against a variety of stressors. The glucosinolates in the Brassicaceae and some allies are the core molecules of one of the most researched such pathways. These natural products are enzymatically converted into isothiocyanates (ITCs) and occasionally other defensive volatile organic constituents (VOCs) upon fungal challenge or tissue disruption to protect the host against the stressor. The current review provides a comprehensive insight on the effects of the isothiocyanates on fungi, including, but not limited to mycorrhizal fungi and pathogens of Brassicaceae. In the review, our current knowledge on the following topics are summarized: direct antifungal activity and the proposed mechanisms of antifungal action, QSAR (quantitative structure-activity relationships), synergistic activity of ITCs with other agents, effects of ITCs on soil microbial composition and allelopathic activity. A detailed insight into the possible applications is also provided: the literature of biofumigation studies, inhibition of post-harvest pathogenesis and protection of various products including grains and fruits is also reviewed herein.
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Affiliation(s)
- Tamás Plaszkó
- Department of Botany, Division of Pharmacognosy, University of Debrecen, Egyetem tér 1, 4032 Debrecen, Hungary; (T.P.); (Z.S.); (G.V.)
- Doctoral School of Pharmaceutical Sciences, University of Debrecen, 4032 Debrecen, Hungary
| | - Zsolt Szűcs
- Department of Botany, Division of Pharmacognosy, University of Debrecen, Egyetem tér 1, 4032 Debrecen, Hungary; (T.P.); (Z.S.); (G.V.)
- Healthcare Industry Institute, University of Debrecen, 4032 Debrecen, Hungary
| | - Gábor Vasas
- Department of Botany, Division of Pharmacognosy, University of Debrecen, Egyetem tér 1, 4032 Debrecen, Hungary; (T.P.); (Z.S.); (G.V.)
| | - Sándor Gonda
- Department of Botany, Division of Pharmacognosy, University of Debrecen, Egyetem tér 1, 4032 Debrecen, Hungary; (T.P.); (Z.S.); (G.V.)
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Nazhand A, Durazzo A, Lucarini M, Souto EB, Santini A. Characteristics, Occurrence, Detection and Detoxification of Aflatoxins in Foods and Feeds. Foods 2020; 9:E644. [PMID: 32443392 PMCID: PMC7278662 DOI: 10.3390/foods9050644] [Citation(s) in RCA: 65] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2020] [Revised: 05/09/2020] [Accepted: 05/12/2020] [Indexed: 12/14/2022] Open
Abstract
Mycotoxin contamination continues to be a food safety concern globally, with the most toxic being aflatoxins. On-farm aflatoxins, during food transit or storage, directly or indirectly result in the contamination of foods, which affects the liver, immune system and reproduction after infiltration into human beings and animals. There are numerous reports on aflatoxins focusing on achieving appropriate methods for quantification, precise detection and control in order to ensure consumer safety. In 2012, the International Agency for Research on Cancer (IARC) classified aflatoxins B1, B2, G1, G2, M1 and M2 as group 1 carcinogenic substances, which are a global human health concern. Consequently, this review article addresses aflatoxin chemical properties and biosynthetic processes; aflatoxin contamination in foods and feeds; health effects in human beings and animals due to aflatoxin exposure, as well as aflatoxin detection and detoxification methods.
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Affiliation(s)
- Amirhossein Nazhand
- Department of Biotechnology, Sari Agricultural Science and Natural Resource University, 9th km of Farah Abad Road, Mazandaran 48181-68984, Iran;
| | - Alessandra Durazzo
- CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Roma, Italy; (A.D.); (M.L.)
| | - Massimo Lucarini
- CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Roma, Italy; (A.D.); (M.L.)
| | - Eliana B. Souto
- Faculty of Pharmacy of University of Coimbra, Azinhaga de Santa Comba, Polo III-Saúde, 3000-548 Coimbra, Portugal;
- CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Antonello Santini
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy
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Zhang S, Xiong J, Lou W, Ning Z, Zhang D, Yang J. Antifungal Effect of Triglycerol Monolaurate Synthesized by Lipozyme 435-Mediated Esterification. J Microbiol Biotechnol 2020; 30:561-570. [PMID: 31986567 PMCID: PMC9728257 DOI: 10.4014/jmb.1910.10043] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
This study was designed to synthesize triglycerol monolaurate (TGML) with Lipozyme 435 as the catalyst, and explore its effects on the growth of Aspergillus parasiticus (A. parasiticus) and Aspergillus flavus (A. flavus) and the secretion of aflatoxin b1. The highest content of TGML (49.76%) was obtained at a molar ratio of triglycerol to lauric acid of 1.08, a reaction temperature of 84.93°C, a reaction time of 6 h and an enzyme dosage of 1.32%. After purification by molecular distillation combined with the washes with ethyl acetate and water, the purity of TGML reached 98.3%. Through characterization by electrospray-ionization mass spectrometry, infrared spectrum and nuclear magnetic resonance, the structure of TGML was identified as a linear triglycerol combined with lauroyl at the end. Finally, the inhibitory effects of TGML on the growths of A. parasiticus and A. flavus and the secretion of aflatoxin b1 were evaluated by measuring the colony diameter, the inhibition rate of mycelial growth and the content of mycotoxin in the media. The results indicated that TGML had a stronger inhibitory effects on colony growth and mycelial development of both toxic molds compared to sodium benzoate and potassium sorbate, and the secretions of toxins from A. parasiticus and A. flavus were completely suppressed when adding TGML at 10 and 5 mM, respectively. Based on the above results, TGML may be used as a substitute for traditional antifungal agents in the food industry.
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Affiliation(s)
- Song Zhang
- School of Food Science and Engineering, South China University of Technology, 381Wushan Road, Guangzhou 510641, P.R. China
| | - Jian Xiong
- School of Food Science and Engineering, South China University of Technology, 381Wushan Road, Guangzhou 510641, P.R. China
| | - Wenyong Lou
- School of Food Science and Engineering, South China University of Technology, 381Wushan Road, Guangzhou 510641, P.R. China
| | - Zhengxiang Ning
- School of Food Science and Engineering, South China University of Technology, 381Wushan Road, Guangzhou 510641, P.R. China
| | - Denghui Zhang
- Innovation Center of Bioactive Molecule Development and Application, South China Institute of Collaborative Innovation, Xuefu Road, Dongguan 221116, P.R. China
| | - Jiguo Yang
- School of Food Science and Engineering, South China University of Technology, 381Wushan Road, Guangzhou 510641, P.R. China,Corresponding author Phone: +86-13560396620 Fax: +86-0769-38822110 E-mail:
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Loi M, Paciolla C, Logrieco AF, Mulè G. Plant Bioactive Compounds in Pre- and Postharvest Management for Aflatoxins Reduction. Front Microbiol 2020; 11:243. [PMID: 32226415 PMCID: PMC7080658 DOI: 10.3389/fmicb.2020.00243] [Citation(s) in RCA: 60] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Accepted: 01/31/2020] [Indexed: 12/24/2022] Open
Abstract
Aflatoxins (AFs) are secondary metabolites produced by Aspergillus spp., known for their hepatotoxic, carcinogenic, and mutagenic activity in humans and animals. AF contamination of staple food commodities is a global concern due to their toxicity and the economic losses they cause. Different strategies have been applied to reduce fungal contamination and AF production. Among them, the use of natural, plant-derived compounds is emerging as a promising strategy to be applied to control both Aspergillus spoilage and AF contamination in food and feed commodities in an integrated pre- and postharvest management. In particular, phenols, aldehydes, and terpenes extracted from medicinal plants, spices, or fruits have been studied in depth. They can be easily extracted, they are generally recognized as safe (GRAS), and they are food-grade and act through a wide variety of mechanisms. This review investigated the main compounds with antifungal and anti-aflatoxigenic activity, also elucidating their physiological role and the different modes of action and synergies. Plant bioactive compounds are shown to be effective in modulating Aspergillus spp. contamination and AF production both in vitro and in vivo. Therefore, their application in pre- and postharvest management could represent an important tool to control aflatoxigenic fungi and to reduce AF contamination.
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Affiliation(s)
- Martina Loi
- Institute of Sciences of Food Production, Italian National Research Council, Bari, Italy
| | | | - Antonio F. Logrieco
- Institute of Sciences of Food Production, Italian National Research Council, Bari, Italy
| | - Giuseppina Mulè
- Institute of Sciences of Food Production, Italian National Research Council, Bari, Italy
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Development of a Bioactive Sauce Based on Oriental Mustard Flour with Antifungal Properties for Pita Bread Shelf Life Improvement. Molecules 2019; 24:molecules24061019. [PMID: 30875724 PMCID: PMC6471135 DOI: 10.3390/molecules24061019] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2019] [Revised: 02/27/2019] [Accepted: 03/12/2019] [Indexed: 01/18/2023] Open
Abstract
Ochratoxin A (OTA) is a mycotoxin produced in the secondary metabolism of fungus belonging to the genus Aspergillus and Penicillium. In this study, the employment of oriental mustard flour (OMF) as an ingredient in a packaged sauce was evaluated for the generation in situ of the antimicrobial compound allyl isothiocyanate (AITC) in order to preserve pita bread contaminated with Penicillium verrucosum VTT D-01847, an OTA producer, in an active packaging system. Four different concentrations (8, 16, 33 and 50 mg/g) were tested. Mycelium formation, mycotoxin production, AITC absorbed by the food matrix, and volatilization kinetics were studied for each concentration. The results obtained were compared with bread treated with the commercial additive calcium propionate (E-282). The results showed a shelf life increase of two and three days with the employment of 33 and 50 mg/g of OMF, with a significant reduction of the fungal population (3.1 and 5.7 logs, respectively) in comparison with the control experiment. The use of 16 and 33 mg/g of OMF in the sauce formulation decreased the concentration of OTA in the bread samples while no OTA production was detected employing 50 mg/g of OMF.
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Quiles JM, Torrijos R, Luciano FB, Mañes J, Meca G. Aflatoxins and A. flavus Reduction in Loaf Bread through the Use of Natural Ingredients. Molecules 2018; 23:molecules23071638. [PMID: 29973577 PMCID: PMC6099594 DOI: 10.3390/molecules23071638] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2018] [Revised: 06/28/2018] [Accepted: 07/03/2018] [Indexed: 12/01/2022] Open
Abstract
In this study, the antifungal activity of yellow mustard (YMF) and oriental mustard (OMF) meal extracts against 14 strains of fungi was tested on a solid medium. The results obtained with the YMF were next confirmed in liquid medium determining the minimum inhibitory concentration (MIC) and the minimum fungicide concentration (MFC). Finally, the use of YMF as a natural preservative to extend the useful life of bread was evaluated. Breads with different concentrations of YMF (2, 4, 6 and 8 g/kg) were prepared and contaminated with Aspergillus flavus ISPA 8111 and Penicillium nordicum CECT 2320. For 10 days the formation of mycelium was observed, and after that the fungal growth and the mycotoxins production was determined. The results obtained with the YMF were compared with breads treated with the commercial additive sodium propionate (E-281). The results showed a significant reduction of the fungal population using 6 g/kg and 8 g/kg of YMF in bread contaminated with A. flavus and with P. nordicum and an extensions of the breads shelf life of 7 and 5 days, respectively, in comparison with the control experiment. A reduction of 78% of AFB1 was observed using 6 g/kg of YMF while no AFB1 production was detected employing 8 g/kg of YMF in bread preparation.
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Affiliation(s)
- Juan M Quiles
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.
| | - Raquel Torrijos
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.
| | - Fernando B Luciano
- School of AgriculturalSciences and Veterinary Medicine, PontifíciaUniversidade Católica do Paraná, BR 376 Km 14, 83010-500 São José dos Pinhais, Brazil.
| | - Jordi Mañes
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.
| | - Giuseppe Meca
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.
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Asghar MA, Zahir E, Shahid SM, Khan MN, Asghar MA, Iqbal J, Walker G. Iron, copper and silver nanoparticles: Green synthesis using green and black tea leaves extracts and evaluation of antibacterial, antifungal and aflatoxin B1 adsorption activity. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.009] [Citation(s) in RCA: 80] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Lopes LF, Bordin K, de Lara GHC, Saladino F, Quiles JM, Meca G, Luciano FB. Fumigation of Brazil nuts with allyl isothiocyanate to inhibit the growth of Aspergillus parasiticus and aflatoxin production. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:792-798. [PMID: 28675475 PMCID: PMC6585674 DOI: 10.1002/jsfa.8527] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/15/2017] [Revised: 06/27/2017] [Accepted: 06/28/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Brazil produces approximately 40 000 tons of Brazil nuts annually, which is commonly contaminated with fungi and mycotoxins. Gaseous allyl isothiocyanate (AITC) was used to inhibit the growth of Aspergillus parasiticus and its production of aflatoxins (AFs) in Brazil nuts. RESULTS Nuts were inoculated with 104 spores g-1 of A. parasiticus and placed in airtight glass jars with controlled relative humidity (RH = 95 or 85%). Samples were treated with 0, 0.5, 1.0 or 2.5 µL L-1 of gaseous AITC and analyzed after 30 days to determine the fungal population and AFs content. Samples were also submitted to sensory evaluation. AITC at 2.5 µL L-1 could completely inhibit the fungal growth and AFs production in both the RH tested. AITC at 0.5 and 1 µL L-1 did not affect the microbial growth at RH = 95%, but 1 µL L-1 reduced the production of AFs by ∼50%. All AITC treatments reduced the fungal population and AFs to undetectable levels at RH = 85%. None of the concentrations altered sensory characteristics of Brazil nuts. CONCLUSION Gaseous AITC could be used as an alternative to inhibit the growth of A. parasiticus during storage and transport of Brazil nuts. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Lucas F Lopes
- School of Life SciencesPontifícia Universidade Católica do ParanáCuritiba, ParanáBrazil
| | - Keliani Bordin
- School of Life SciencesPontifícia Universidade Católica do ParanáCuritiba, ParanáBrazil
| | - Gabriel HC de Lara
- School of Life SciencesPontifícia Universidade Católica do ParanáCuritiba, ParanáBrazil
| | - Federica Saladino
- Laboratory of Food Chemistry and Toxicology, Faculty of PharmacyUniversity of ValenciaBurjassotSpain
| | - Juan M Quiles
- Laboratory of Food Chemistry and Toxicology, Faculty of PharmacyUniversity of ValenciaBurjassotSpain
| | - Giuseppe Meca
- Laboratory of Food Chemistry and Toxicology, Faculty of PharmacyUniversity of ValenciaBurjassotSpain
| | - Fernando B Luciano
- School of Life SciencesPontifícia Universidade Católica do ParanáCuritiba, ParanáBrazil
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Udomkun P, Wiredu AN, Nagle M, Müller J, Vanlauwe B, Bandyopadhyay R. Innovative technologies to manage aflatoxins in foods and feeds and the profitability of application - A review. Food Control 2017; 76:127-138. [PMID: 28701823 PMCID: PMC5484778 DOI: 10.1016/j.foodcont.2017.01.008] [Citation(s) in RCA: 163] [Impact Index Per Article: 23.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2016] [Revised: 12/21/2016] [Accepted: 01/14/2017] [Indexed: 12/29/2022]
Abstract
Aflatoxins are mainly produced by certain strains of Aspergillus flavus, which are found in diverse agricultural crops. In many lower-income countries, aflatoxins pose serious public health issues since the occurrence of these toxins can be considerably common and even extreme. Aflatoxins can negatively affect health of livestock and poultry due to contaminated feeds. Additionally, they significantly limit the development of international trade as a result of strict regulation in high-value markets. Due to their high stability, aflatoxins are not only a problem during cropping, but also during storage, transport, processing, and handling steps. Consequently, innovative evidence-based technologies are urgently required to minimize aflatoxin exposure. Thus far, biological control has been developed as the most innovative potential technology of controlling aflatoxin contamination in crops, which uses competitive exclusion of toxigenic strains by non-toxigenic ones. This technology is commercially applied in groundnuts maize, cottonseed, and pistachios during pre-harvest stages. Some other effective technologies such as irradiation, ozone fumigation, chemical and biological control agents, and improved packaging materials can also minimize post-harvest aflatoxins contamination in agricultural products. However, integrated adoption of these pre- and post-harvest technologies is still required for sustainable solutions to reduce aflatoxins contamination, which enhances food security, alleviates malnutrition, and strengthens economic sustainability.
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Affiliation(s)
- Patchimaporn Udomkun
- International Institute of Tropical Agriculture (IITA), Bukavu, The Democratic Republic of Congo
| | | | - Marcus Nagle
- Universität Hohenheim, Institute of Agricultural Engineering, Tropics and Subtropics Group, Stuttgart, Germany
| | - Joachim Müller
- Universität Hohenheim, Institute of Agricultural Engineering, Tropics and Subtropics Group, Stuttgart, Germany
| | - Bernard Vanlauwe
- International Institute of Tropical Agriculture (IITA), Nairobi, Kenya
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Gottardi D, Bukvicki D, Prasad S, Tyagi AK. Beneficial Effects of Spices in Food Preservation and Safety. Front Microbiol 2016; 7:1394. [PMID: 27708620 PMCID: PMC5030248 DOI: 10.3389/fmicb.2016.01394] [Citation(s) in RCA: 69] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2016] [Accepted: 08/23/2016] [Indexed: 01/04/2023] Open
Abstract
Spices have been used since ancient times. Although they have been employed mainly as flavoring and coloring agents, their role in food safety and preservation have also been studied in vitro and in vivo. Spices have exhibited numerous health benefits in preventing and treating a wide variety of diseases such as cancer, aging, metabolic, neurological, cardiovascular, and inflammatory diseases. The present review aims to provide a comprehensive summary of the most relevant and recent findings on spices and their active compounds in terms of targets and mode of action; in particular, their potential use in food preservation and enhancement of shelf life as a natural bioingredient.
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Affiliation(s)
- Davide Gottardi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of BolognaCesena, Italy
| | - Danka Bukvicki
- Faculty of Biology, Institute of Botany and Botanical Garden “Jevremovac”, University of BelgradeBelgrade, Serbia
| | - Sahdeo Prasad
- Division of Cancer Medicine, Department of Experimental Therapeutics, The University of Texas MD Anderson Cancer CenterHouston, TX, USA
| | - Amit K. Tyagi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of BolognaCesena, Italy
- Division of Cancer Medicine, Department of Experimental Therapeutics, The University of Texas MD Anderson Cancer CenterHouston, TX, USA
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