Effect of the essential oils of Satureja montana L., Myristica fragrans H. and Cymbopogon flexuosus S. on mycotoxin-producing Aspergillus flavus and Aspergillus ochraceus antifungal properties of essential oils
| Autor: | Danubia Aparecida de Carvalho Selvati Rezende, Vanuzia Rodrigues Fernandes Ferreira, Luís Roberto Batista, David Lee Nelson, Alex Rodrigues Silva Caetano, Gabriela Aguiar Campolina, Maria das Graças Cardoso, Eduardo Alves, Rafaela Magalhães Brandão, Allan da Silva Lunguinho |
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| Rok vydání: | 2021 |
| Předmět: |
Aflatoxin
Antifungal Agents food.ingredient Aspergillus flavus Satureja Microbiology Myristica law.invention chemistry.chemical_compound food law Ergosterol Oils Volatile Genetics Food science Cymbopogon Cymbopogon flexuosus Molecular Biology Essential oil Aspergillus ochraceus Montana biology Mycotoxins biology.organism_classification stomatognathic diseases chemistry Myristica fragrans |
| Zdroj: | FEMS Microbiology Letters. 368 |
| ISSN: | 1574-6968 |
| Popis: | Essential oils can be a useful alternative to the use of synthetic fungicides because they have biological potential and are relatively safe for food and agricultural products. The objectives of the present study were to evaluate the antifungal and antimycotoxigenic activities of the essential oils from Satureja montana L., Myristica fragrans H. and Cymbopogon flexuosus S. against Aspergillus flavus and Aspergillus ochraceus, as well as their effects on ergosterol synthesis and membrane morphology. The antifungal potential was evaluated by mycelial growth analysis and scanning electron microscopy. Fungicidal effects against A. flavus, with MFC of 0.98, 15.62 and 0.98 µL/mL, respectively, were observed for the essential oils from S. montana, M. fragrans and C. flexuosus. Aspergillus ochraceus did not grow in the presence of concentrations of 3.91, 15.62 and 0.98 µL/mL of the essential oils from S. montana, M. fragrans and C. flexuosus, respectively. The essential oils significantly inhibited the production of ochratoxin A by the fungus A. ochraceus. The essential oils also inhibited the production of aflatoxin B1 and aflatoxin B2. The biosynthesis of ergosterol was inhibited by the applied treatments. Biological activity in the fungal cell membrane was observed in the presence of essential oils, given that deleterious effects on the morphologies of the fungi were detected. The essential oils under study are promising as food preservatives because they significantly inhibit toxigenic fungi that contaminate food. In addition, the essential oils hindered the biosynthesis of mycotoxins. |
| Databáze: | OpenAIRE |
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