Antifungal properties and inhibitory effects upon aflatoxin production of Thymus vulgaris L. by Aspergillus flavus Link
| Autor: | Jane Martha Graton Mikcha, Érika Bando, Renata Grespan, Gustavo Henrique Oliveira da Rocha, Miguel Machinski, Natália da Silva Bomfim, Simone Aparecida Galerani Mossini, Cássia Yumie Kohiyama, Samuel Botião Nerilo, Milene Mayumi Yamamoto Ribeiro |
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| Jazyk: | angličtina |
| Předmět: |
Aflatoxin
Aflatoxin B1 Antifungal Agents Thymus vulgaris Aspergillus flavus Antifungal law.invention Microbiology Analytical Chemistry Thymus Plant chemistry.chemical_compound Minimum inhibitory concentration Aflatoxins law Ergosterol Oils Volatile heterocyclic compounds Food science Mycotoxin Essential oil Thyme essential oil biology food and beverages General Medicine Mycotoxins biology.organism_classification Fungicide chemistry Food Science |
| Zdroj: | Food Chemistry. :1006-1010 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2014.10.135 |
| Popis: | The antifungal and antiaflatoxigenic properties of Thymus vulgaris essential oil (TEO) were evaluated upon Aspergillus flavus “ in vitro ”. Suspension containing 10 6 of A. flavus were cultivated with TEO in concentrations ranging from 50 to 500 μg/mL. TEO reached minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) at 250 μg/mL. Inhibition of ergosterol biosynthesis was detected at a concentration of 100 μg/mL of TEO. Morphological evaluation performed by both light microscopy and scanning electron microscopy showed that antifungal activity of TEO could be detected starting at a concentration of 50 μg/mL and the fungicide effect at a concentration of 250 μg/mL. TEO completely inhibited production of both B 1 and B 2 aflatoxins (AFB 1 and AFB 2 ) at a concentration of 150 μg/mL. This way, fungal biomass development and aflatoxin production were dependent on TEO concentration. Therefore, TEO was capable of controlling the growth of A. flavus and its production of aflatoxins. |
| Databáze: | OpenAIRE |
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