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Moghadasi F, Roudbarmohammadi S, Amanloo S, Nikoomanesh F, Roudbary M. Evaluation of antifungal activity of natural compounds on growth and aflatoxin B1 production of Aspergillus parasiticus and Aspergillus flavus. Mol Biol Rep 2024; 51:53. [PMID: 38165494 DOI: 10.1007/s11033-023-09102-z] [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] [Accepted: 12/05/2023] [Indexed: 01/03/2024]
Abstract
BACKGROUND Aspergillus species cause broad spectrum infections especially invasive lethal infections in immunocompromised patients. This study aimed to assess the antifungal activity of plants and compounds including Aloe vera, Thyme, carvacrol, and nano-encapsulation of carvacrol on the growth and production of aflatoxin B1 production by Aspergillus parasiticus and Aspergillus flavus. METHODS AND RESULTS Minimum inhibitory concentrations of extracts Aloe vera, Thyme, carvacrol, and nanocarvacrol, and fluconazole as a control were determined according to Clinical and Laboratory Standards Institute by serial microdilution protocol. Then, the effect of inhibitory concentrations of these compounds on the aflatoxin B1 production level was evaluated by real-time PCR and high-performance liquid chromatography. Our results indicate that the Aspergillus parasiticus and Aspergillus flavusare sensitive to selected plants and compounds. CONCLUSION Our findings showed that the compounds are appropriate alternative candidates against growth and production of aflatoxin of Aspergillus spp.
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Affiliation(s)
- Fariba Moghadasi
- Department of Medical Mycology, Faculty of Medical Sciences, Tarbiat Modares University, Tehran, Iran
| | - Shahla Roudbarmohammadi
- Department of Medical Mycology, Faculty of Medical Sciences, Tarbiat Modares University, Tehran, Iran.
| | - Saied Amanloo
- Departnent of Parasitology and Mycology, School of Medicine, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Fatemeh Nikoomanesh
- Infectious Diseases Research Center, Birjand University of Medical Sciences, Birjand, Iran
| | - Maryam Roudbary
- Department of Parasitology and Mycology, School of Medicine, Iran University of Medical Sciences, Tehran, Iran
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Kumar P, Mahato DK, Gupta A, Pandhi S, Mishra S, Barua S, Tyagi V, Kumar A, Kumar M, Kamle M. Use of essential oils and phytochemicals against the mycotoxins producing fungi for shelf‐life enhancement and food preservation. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15563] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Pradeep Kumar
- Applied Microbiology Lab Department of Forestry North Eastern Regional Institute of Science and Technology Nirjuli 791109 India
| | - Dipendra Kumar Mahato
- CASS Food Research Centre School of Exercise and Nutrition Sciences Deakin University Burwood VIC 3125 Australia
| | - Akansha Gupta
- Department of Dairy Science and Food Technology Institute of Agricultural Sciences Banaras Hindu University Varanasi 221005 India
| | - Shikha Pandhi
- Department of Dairy Science and Food Technology Institute of Agricultural Sciences Banaras Hindu University Varanasi 221005 India
| | - Sadhna Mishra
- Department of Dairy Science and Food Technology Institute of Agricultural Sciences Banaras Hindu University Varanasi 221005 India
- Faculty of Agricultural Sciences GLA University Mathura 281406 India
| | - Sreejani Barua
- Department of Agricultural and Food Engineering Indian Institute of Technology Kharagpur‐721302 India
- Max Planck Institute for Polymer Research Ackermannweg 10 55128 Mainz Germany
| | - Vidhi Tyagi
- University School of Biotechnology Guru Gobind Singh Indraprastha University Sector 16C Dwarka New Delhi 110078 India
| | - Arvind Kumar
- Department of Dairy Science and Food Technology Institute of Agricultural Sciences Banaras Hindu University Varanasi 221005 India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division ICAR—Central Institute for Research on Cotton Technology Mumbai 400019 India
| | - Madhu Kamle
- Applied Microbiology Lab Department of Forestry North Eastern Regional Institute of Science and Technology Nirjuli 791109 India
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3
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Hlebová M, Hleba L, Medo J, Uzsakova V, Kloucek P, Bozik M, Haščík P, Čuboň J. Antifungal and Antitoxigenic Effects of Selected Essential Oils in Vapors on Green Coffee Beans with Impact on Consumer Acceptability. Foods 2021; 10:2993. [PMID: 34945545 PMCID: PMC8701977 DOI: 10.3390/foods10122993] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 11/28/2021] [Accepted: 12/03/2021] [Indexed: 11/16/2022] Open
Abstract
The main objective of this study is to evaluate the effect of selected essential oils thyme chemotype linalool (Thymus zygis L.), thyme chemotype tymol (Thymus vulgaris L.), eucalyptus (Eucalyptus globulus Labill.), lavender (Lavandula angustifolia Mill.), mint (Mentha piperita L.), almond (Prunbus dulcis Mill.), cinnamon bark (Cinnamomum zeylanicum Nees), litsea (Litsea cubeba Lour. Pers), lemongrass (Cympogon citrati L. Stapf), and ginger (Zingiber officinalis Rosc.) in the vapor phase on growth, sporulation, and mycotoxins production of two Aspergillus strains (Aspergillus parasiticus CGC34 and Aspergillus ochraceus CGC87), important postharvest pathogens of green and roasted coffee beans. Moreover, the effect of the essential oils (EOs) on the sensory profile of the coffee samples treated with EOs was evaluated. The major components of tested EOs were determined by gas chromatography and mass spectrometry (GC-MS) and gas chromatography with flame ionization detector (GC-FID). The results showed that almond, cinnamon bark, lemongrass, and litsea EOs are able to significantly inhibit the growth, sporulation, and mycotoxins production by toxigenic fungi. Sensory evaluation of coffee beans treated with EOs before and after roasting showed that some EOs (except lemongrass and litsea) do not adversely affect the taste and aroma of coffee beverages. Thus, application of the vapors of almond and cinnamon EOs appears to be an effective way that could serve to protect coffee during its transport and storage from toxigenic fungi.
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Affiliation(s)
- Miroslava Hlebová
- Department of Biology, Faculty of Natural Sciences, University of SS. Cyril and Methodius, Nám. J. Herdu 2, 917 01 Trnava, Slovakia
| | - Lukas Hleba
- Institute of Biotechnology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia; (L.H.); (J.M.); (V.U.)
| | - Juraj Medo
- Institute of Biotechnology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia; (L.H.); (J.M.); (V.U.)
| | - Viktoria Uzsakova
- Institute of Biotechnology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia; (L.H.); (J.M.); (V.U.)
| | - Pavel Kloucek
- Department of Food Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamycka 129, 165 00 Prague–Suchdol, Czech Republic; (P.K.); (M.B.)
| | - Matej Bozik
- Department of Food Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamycka 129, 165 00 Prague–Suchdol, Czech Republic; (P.K.); (M.B.)
| | - Peter Haščík
- Institute of Food science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia;
| | - Juraj Čuboň
- Institute of Food science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia;
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Nleya N, Ngoma L, Adetunji MC, Mwanza M. Biodiversity of Aflatoxigenic Aspergillus Species in Dairy Feeds in Bulawayo, Zimbabwe. Front Microbiol 2021; 11:599605. [PMID: 33552013 PMCID: PMC7859627 DOI: 10.3389/fmicb.2020.599605] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Accepted: 12/11/2020] [Indexed: 11/17/2022] Open
Abstract
The presence of molds, especially certain species of Aspergillus, in food commodities may contribute to aflatoxin contamination. The aim of this study was to determine the biodiversity of Aspergillus species in dairy feeds from farms in select locations in Zimbabwe and assess their aflatoxin production potential using a polyphasic approach. A total of 96 feed samples were collected, which consisted of dairy feed concentrate, mixed ration, brewers’ spent grain, and grass from 13 farms during the dry season (August–October, 2016) and the following rainy season (January–March, 2017). A total of 199 presumptive isolates representing four sections from genus Aspergillus (Nigri, Fumigati, Flavi, and Circumdati) were recovered from the feeds. Section Flavi, which includes several aflatoxin producers, constituted 23% (n = 46) of the isolates. Species from this section were A. flavus, A. nomius, A. oryzae, A. parasiticus, and A. parvisclerotigenus, and 39 (84.4%) of these showed evidence of aflatoxin production in plate assays. Of the 46 section Flavi isolates examined, some lacked one or more of the five targeted aflatoxin cluster genes (aflD, aflR, aflS, aflM, and aflP). The presence of the five genes was as follows: aflD (76.9%), aflR (48.7%), aflS (74.4%), aflM (64.1%), and aflP (79.5%). This study highlights the species diversity of aflatoxigenic fungi that have the potential to contaminate different types of feed for dairy cows. Our findings underscore the importance of preventing contamination of feedstuffs by these fungi so that aflatoxins do not end up in the diets of consumers.
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Affiliation(s)
- Nancy Nleya
- Department of Animal Health, Northwest University, Mmabatho, South Africa.,Department of Applied Biology and Biochemistry, National University of Science and Technology, Bulawayo, Zimbabwe
| | - Lubanza Ngoma
- Department of Animal Health, Northwest University, Mmabatho, South Africa.,Food Security and Food Safety Niche Area, Northwest University, Mmabatho, South Africa
| | - Modupeade C Adetunji
- Department of Animal Health, Northwest University, Mmabatho, South Africa.,Department of Biological Sciences, Trinity University, Lagos, Nigeria
| | - Mulunda Mwanza
- Department of Animal Health, Northwest University, Mmabatho, South Africa.,Food Security and Food Safety Niche Area, Northwest University, Mmabatho, South Africa
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Belasli A, Ben Miri Y, Aboudaou M, Aït Ouahioune L, Montañes L, Ariño A, Djenane D. Antifungal, antitoxigenic, and antioxidant activities of the essential oil from laurel ( Laurus nobilis L.): Potential use as wheat preservative. Food Sci Nutr 2020; 8:4717-4729. [PMID: 32994933 PMCID: PMC7500775 DOI: 10.1002/fsn3.1650] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 04/27/2020] [Accepted: 04/27/2020] [Indexed: 12/24/2022] Open
Abstract
Essential oils (EOs) are widely used in the food industry as natural food preservatives to extend product shelf life and as flavoring agents. The aim of this work was to study the chemical profile of the EO from laurel (Laurus nobilis) and its antifungal, antitoxigenic, and antioxidant activities. The extractive yield of the EO from Algerian laurel was 1.13% being 1,8-cineole the most dominant compound (35.5%) by gas chromatography-mass spectrometry analysis. The values of minimum inhibitory concentration and minimum fungicidal concentration (MFC) against Aspergillus flavus were 1.75 and 2 mg/ml, respectively. The production of aflatoxin B1 was inhibited by EO concentrations between 0.25 mg/ml (15% decrease) and 1.50 mg/ml (86% decrease), and it was totally inhibited at the MFC value. The EO showed a wide antifungal spectrum against other species in a dose-dependent manner. In a food-model study, the L. nobilis EO showed remarkable efficacy in fumigated wheat grains, providing from 51.5% to 76.7% protection against A. flavus during 6-month storage. The L. nobilis EO showed good free radical scavenging activity by DPPH assay (IC50 value of 602 μg/ml) and moderate antioxidant activity in the β-carotene bleaching assay (46% inhibition of linoleic acid oxidation). The conclusions of this study justify future research for the application of EO from laurel as a natural preservative to improve food safety and extend shelf life by controlling spoilage and toxigenic molds as well as oxidative damage.
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Affiliation(s)
- Azem Belasli
- Laboratoire de Qualité et Sécurité des Aliments Département Technologie Alimentaire Université Mouloud MAMMERI de Tizi-Ouzou Tizi-Ouzou Algeria
| | - Yamina Ben Miri
- Laboratoire de Qualité et Sécurité des Aliments Département Technologie Alimentaire Université Mouloud MAMMERI de Tizi-Ouzou Tizi-Ouzou Algeria
| | - Malek Aboudaou
- Département Recherche & Développement ISO 9 International Isser Algeria
| | - Lidia Aït Ouahioune
- Laboratoire de Qualité et Sécurité des Aliments Département Technologie Alimentaire Université Mouloud MAMMERI de Tizi-Ouzou Tizi-Ouzou Algeria
| | | | - Agustín Ariño
- Facultad de Veterinaria Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA) Zaragoza Spain
| | - Djamel Djenane
- Laboratoire de Qualité et Sécurité des Aliments Département Technologie Alimentaire Université Mouloud MAMMERI de Tizi-Ouzou Tizi-Ouzou Algeria
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Yassein AS, El‐Said AHM, El‐Dawy EGA. Biocontrol of toxigenic
Aspergillus
strains isolated from baby foods by essential oils. FLAVOUR FRAG J 2019. [DOI: 10.1002/ffj.3551] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Asmaa S. Yassein
- Botany and Microbiology Department Faculty of Science South Valley University Qena Egypt
| | - Ahmed H. M. El‐Said
- Botany and Microbiology Department Faculty of Science South Valley University Qena Egypt
| | - Eman G. A. El‐Dawy
- Botany and Microbiology Department Faculty of Science South Valley University Qena Egypt
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Dorri M, Hashemitabar S, Hosseinzadeh H. Cinnamon (Cinnamomum zeylanicum) as an antidote or a protective agent against natural or chemical toxicities: a review. Drug Chem Toxicol 2018; 41:338-351. [DOI: 10.1080/01480545.2017.1417995] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Mahyar Dorri
- Department of Pharmacognosy, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Shirin Hashemitabar
- Biotechnology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Hossein Hosseinzadeh
- Department of Pharmacodynamy and Toxicology, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
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Poornachandra Rao K, Deepthi BV, Rakesh S, Ganesh T, Achar P, Sreenivasa MY. Antiaflatoxigenic Potential of Cell-Free Supernatant from Lactobacillus plantarum MYS44 Against Aspergillus parasiticus. Probiotics Antimicrob Proteins 2017; 11:55-64. [DOI: 10.1007/s12602-017-9338-y] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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