Comparison of the Antifungal and Antiaflatoxigenic Potential of Liquid and Vapor Phase of Thymus vulgaris Essential Oil Against Aspergillus flavus
| Autor: | Hyang Sook Chun, Fei Tian, Sang Yoo Lee |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
0303 health sciences
Aflatoxin biology Chemistry Thymus vulgaris Vapor phase food and beverages Aspergillus flavus 04 agricultural and veterinary sciences Contamination biology.organism_classification 040401 food science Microbiology law.invention 03 medical and health sciences 0404 agricultural biotechnology law Brown rice Food science Mycelium Essential oil 030304 developmental biology Food Science |
| Zdroj: | Journal of Food Protection. 82:2044-2048 |
| ISSN: | 0362-028X |
| Popis: | The antifungal and antiaflatoxigenic activity of Thymus vulgaris essential oil (EO) against Aspergillus flavus was evaluated over a range of concentrations in vapor- and liquid-phase contact tests. Total reduction in mycelial growth in the vapor- and liquid-phase tests was detected at EO concentrations of 20 and 400 μg/mL, respectively. Treatment with 10 μg/mL EO reduced aflatoxin production by 97.0 and 56.4% in the vapor- and liquid-phase tests, respectively. Greater inhibition of the expression of both fungal development-related genes (brlA, abaA, and wetA) and aflatoxin biosynthesis-related genes (aflR, aflD, and aflK) was also observed in the vapor-phase test. A substantial reduction in aflatoxin production was also observed in brown rice (72.7%) and white rice (18.0%). Our results indicate that the way this EO contacts fungal cells significantly affects its antifungal activity and that T. vulgaris EO in vapor phase might be a good strategy to control fungal contamination. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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