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Boy FR, Casquete R, Gudiño I, Merchán AV, Peromingo B, Benito MJ. Antifungal Effect of Autochthonous Aromatic Plant Extracts on Two Mycotoxigenic Strains of Aspergillus flavus. Foods 2023; 12:foods12091821. [PMID: 37174358 PMCID: PMC10178858 DOI: 10.3390/foods12091821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 04/25/2023] [Accepted: 04/25/2023] [Indexed: 05/15/2023] Open
Abstract
This study identified the compounds obtained from four native Dehesa plants, which were holm oak, elm, blackberry and white rockrose, and evaluated their ability to inhibit the growth and production of aflatoxins B1 and B2 of two strains of mycotoxigenic Aspergillus flavus. For this purpose, phenolic compounds present in the leaves and flowers of the plants were extracted and identified, and subsequently, the effect on the growth of A. flavus, aflatoxin production and the expression of a gene related to its synthesis were studied. Cistus albidus was the plant with the highest concentration of phenolic compounds, followed by Quercus ilex. Phenolic acids and flavonoids were mainly identified, and there was great variability among plant extracts in terms of the type and quantity of compounds. Concentrated and diluted extracts were used for each individual plant. The influence on mold growth was not very significant for any of the extracts. However, those obtained from plants of the genus Quercus ilex, followed by Ulmus sp., were very useful for inhibiting the production of aflatoxin B1 and B2 produced by the two strains of A. flavus. Expression studies of the gene involved in the aflatoxin synthesis pathway did not prove to be effective. The results indicated that using these new natural antifungal compounds from the Dehesa for aflatoxin production inhibition would be desirable, promoting respect for the environment by avoiding the use of chemical fungicides. However, further studies are needed to determine whether the specific phenolic compounds responsible for the antifungal activity of Quercus ilex and Ulmus sp. produce the antifungal activity in pure form, as well as to verify the action mechanism of these compounds.
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Affiliation(s)
- Francisco Ramiro Boy
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain
- Instituto Universitario de Investigación en Recursos Agrarios (INURA), Universidad de Extremadura, Avd. de la Investigación, 06006 Badajoz, Spain
| | - Rocío Casquete
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain
- Instituto Universitario de Investigación en Recursos Agrarios (INURA), Universidad de Extremadura, Avd. de la Investigación, 06006 Badajoz, Spain
| | - Iris Gudiño
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain
- Instituto Universitario de Investigación en Recursos Agrarios (INURA), Universidad de Extremadura, Avd. de la Investigación, 06006 Badajoz, Spain
| | - Almudena V Merchán
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain
- Instituto Universitario de Investigación en Recursos Agrarios (INURA), Universidad de Extremadura, Avd. de la Investigación, 06006 Badajoz, Spain
| | - Belén Peromingo
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain
- Instituto Universitario de Investigación en Recursos Agrarios (INURA), Universidad de Extremadura, Avd. de la Investigación, 06006 Badajoz, Spain
| | - María José Benito
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain
- Instituto Universitario de Investigación en Recursos Agrarios (INURA), Universidad de Extremadura, Avd. de la Investigación, 06006 Badajoz, Spain
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Merchán AV, Ruiz-Moyano S, Hernández MV, Martín A, Lorenzo MJ, Benito MJ. Characterization of autochthonal Hafnia spp. strains isolated from Spanish soft raw ewe's milk PDO cheeses to be used as adjunct culture. Int J Food Microbiol 2022; 373:109703. [DOI: 10.1016/j.ijfoodmicro.2022.109703] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 04/19/2022] [Accepted: 05/01/2022] [Indexed: 11/17/2022]
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Merchán AV, Ruiz-Moyano S, Vázquez Hernández M, Benito MJ, Aranda E, Rodríguez A, Martín A. Characterization of autochthonal yeasts isolated from Spanish soft raw ewe milk protected designation of origin cheeses for technological application. J Dairy Sci 2022; 105:2931-2947. [DOI: 10.3168/jds.2021-21368] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Accepted: 12/06/2021] [Indexed: 12/16/2022]
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Crespo A, Jiménez A, Ruiz-Moyano S, Merchán AV, Galván AI, Benito MJ, Martín A. Low-frequency ultrasound as a tool for quality control of soft-bodied raw ewe's milk cheeses. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108405] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Hernández A, Ruiz-Moyano S, Galván AI, Merchán AV, Pérez Nevado F, Aranda E, Serradilla MJ, Córdoba MDG, Martín A. Anti-fungal activity of phenolic sweet orange peel extract for controlling fungi responsible for post-harvest fruit decay. Fungal Biol 2020; 125:143-152. [PMID: 33518204 DOI: 10.1016/j.funbio.2020.05.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2019] [Revised: 05/23/2020] [Accepted: 05/26/2020] [Indexed: 01/11/2023]
Abstract
There is a growing interest in finding safe and natural anti-microbial compounds as a valid alternative to conventional chemical treatments for managing post-harvest fruit diseases. This study investigated the anti-fungal capacity of orange peel polyphenolic extract (OPE) against three relevant post-harvest fungal pathogens, Monilinia fructicola, Botrytis cinerea and Alternaria alternata. OPE extract at 1.5 g/L inhibited (100%) the mycelial growth and conidial germination of the three target fungi. At lower concentration, the effect varied, depending on the dose applied and target fungi. When the anti-fungal activity of the main phenolic compounds in sweet orange peel, namely, the flavonoids (naringin, hesperidin and neohesperidin) and phenolic acids (ferulic and p-coumaric), were evaluated, ferulic acid and p-coumaric acid displayed significantly higher inhibitory capacity in synthetic medium, while the activity of flavonoids was limited. Synergism between compounds was not detected, and the inhibitory activity of OPE may be attributed to an additive effect of phenolic acids. Interestingly, in peach-based medium, ferulic acid remained active against M. fructicola and A. alternata and was more efficient than p-coumaric to control B. cinerea. These results highlight peel orange waste as an excellent source of anti-fungal compounds, suggesting the possibility of using ferulic acid or ferulic acid-rich extracts, either alone or in combination with other post-harvest treatment, as a natural alternative to reduce post-harvest losses and, also, enhance the shelf-life of fruit.
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Affiliation(s)
- Alejandro Hernández
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez S/n, 06007, Badajoz, Spain; Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avd. de La Investigación, Universidad de Extremadura, 06006, Badajoz, Spain
| | - Santiago Ruiz-Moyano
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez S/n, 06007, Badajoz, Spain; Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avd. de La Investigación, Universidad de Extremadura, 06006, Badajoz, Spain.
| | - Ana Isabel Galván
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez S/n, 06007, Badajoz, Spain; Área de Vegetales, Instituto Tecnológico Agroalimentario de Extremadura (INTAEX), Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Avenida Adolfo Suárez S/n, 06007, Badajoz, Spain
| | - Almudena V Merchán
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez S/n, 06007, Badajoz, Spain; Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avd. de La Investigación, Universidad de Extremadura, 06006, Badajoz, Spain
| | - Francisco Pérez Nevado
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez S/n, 06007, Badajoz, Spain; Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avd. de La Investigación, Universidad de Extremadura, 06006, Badajoz, Spain
| | - Emilio Aranda
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez S/n, 06007, Badajoz, Spain; Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avd. de La Investigación, Universidad de Extremadura, 06006, Badajoz, Spain
| | - Manuel Joaquín Serradilla
- Área de Vegetales, Instituto Tecnológico Agroalimentario de Extremadura (INTAEX), Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Avenida Adolfo Suárez S/n, 06007, Badajoz, Spain
| | - María de Guía Córdoba
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez S/n, 06007, Badajoz, Spain; Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avd. de La Investigación, Universidad de Extremadura, 06006, Badajoz, Spain
| | - Alberto Martín
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez S/n, 06007, Badajoz, Spain; Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avd. de La Investigación, Universidad de Extremadura, 06006, Badajoz, Spain
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Merchán AV, Benito MJ, Galván AI, Ruiz-Moyano Seco de Herrera S. Identification and selection of yeast with functional properties for future application in soft paste cheese. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109173] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Ruiz-Moyano S, Gonçalves dos Santos MTP, Galván AI, Merchán AV, González E, Córdoba MDG, Benito MJ. Screening of autochthonous lactic acid bacteria strains from artisanal soft cheese: probiotic characteristics and prebiotic metabolism. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108388] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Gonçalves MTP, Benito MJ, Córdoba MDG, Egas C, Merchán AV, Galván AI, Ruiz-Moyano S. Bacterial Communities in Serpa Cheese by Culture Dependent Techniques, 16S rRNA Gene Sequencing and High-throughput Sequencing Analysis. J Food Sci 2018; 83:1333-1341. [PMID: 29660816 DOI: 10.1111/1750-3841.14141] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2017] [Revised: 03/02/2018] [Accepted: 03/06/2018] [Indexed: 11/30/2022]
Abstract
Serpa cheese is one of the traditional regional Portuguese cheeses having the Protected Denomination of Origin (PDO) designation. This study investigated the bacterial community in the traditional Portuguese Serpa cheese. The microorganisms identified at the end of ripening (30 days) mainly were lactic acid bacteria (LAB). Lactobacillus paracasei/Lactobacillus casei was the main species in cheese from PDO registered industries, whereas in non-PDO registered industries Lactobacillus brevis was highlighted, among other LAB. Enterobacteriaceae species were detected at 20% to 40% of the total isolates. The results obtained by high-throughput sequencing analysis confirmed that LAB was the main microbial group, with Lactococcus genus contributing to approximately 40% to 60% of the population, followed by Leuconostoc and Lactobacillus. The Enterobacteriaceae family was also important. The differences between bacterial communities from PDO and non-PDO registered industries suggest that the lack of regulation of the cheese-making practices may influence unfavorably. The new knowledge about bacterial diversity in Serpa cheese could be useful to set up new ripening conditions, which favor the development of desirable microorganisms. PRACTICAL APPLICATION The control of the manufacturing process of traditional cheeses can be improved through the knowledge of the bacterial diversity that develops. Thus, the growth of desirable microorganisms can be promoted to homogenize the final product.
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Affiliation(s)
| | - María José Benito
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Univ. de Extremadura, Avd. Adolfo Suárez s/n, 06007, Badajoz, Spain.,Inst. Univ. de Investigación en Recursos Agrarios (INURA), Avd. De la Investigación s/n, Univ. de Extremadura, 06006, Badajoz, Spain
| | - María de Guía Córdoba
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Univ. de Extremadura, Avd. Adolfo Suárez s/n, 06007, Badajoz, Spain.,Inst. Univ. de Investigación en Recursos Agrarios (INURA), Avd. De la Investigación s/n, Univ. de Extremadura, 06006, Badajoz, Spain
| | - Conceição Egas
- UCBiotech-CNC, BiocantPark, Núcleo 04, Lote 08, 3060-197, Cantanhede, Portugal
| | - Almudena V Merchán
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Univ. de Extremadura, Avd. Adolfo Suárez s/n, 06007, Badajoz, Spain.,Inst. Univ. de Investigación en Recursos Agrarios (INURA), Avd. De la Investigación s/n, Univ. de Extremadura, 06006, Badajoz, Spain
| | - Ana I Galván
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Univ. de Extremadura, Avd. Adolfo Suárez s/n, 06007, Badajoz, Spain.,Inst. Univ. de Investigación en Recursos Agrarios (INURA), Avd. De la Investigación s/n, Univ. de Extremadura, 06006, Badajoz, Spain
| | - Santiago Ruiz-Moyano
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Univ. de Extremadura, Avd. Adolfo Suárez s/n, 06007, Badajoz, Spain.,Inst. Univ. de Investigación en Recursos Agrarios (INURA), Avd. De la Investigación s/n, Univ. de Extremadura, 06006, Badajoz, Spain
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