Spice Oils for the Control of Co-Occurring Mycotoxin-Producing Fungi (original) (raw)
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Asian Pacific journal of tropical biomedicine, 2014
To investigate effect of essential oils on Aspergillus spore germination, growth and mycotoxin production. In vitro antifungal and antiaflatoxigenic activity of essential oils was carried out using poisoned food techniques, spore germination assay, agar dilution assay, and aflatoxin arresting assay on toxigenic strains of Aspergillus species. Cymbopogon martinii, Foeniculum vulgare and Trachyspermum ammi (T. ammi) essential oils were tested against toxicogenic isolates of Aspergillus species. T. ammi oil showed highest antifungal activity. Absolute mycelial inhibition was recorded at 1 µl/mL by essential oils of T. ammi. The oil also showed, complete inhibition of spore germination at a concentration of 2 µl/mL. In addition, T. ammi oil showed significant antiaflatoxigenic potency by totally inhibiting aflatoxin production from Aspergillus niger and Aspergillus flavus at 0.5 and 0.75 µl/mL, respectively. Cymbopogon martinii, Foeniculum vulgare and T. ammi oils as antifungal were fou...
Effects of Four Essential Oils on the Growth of Aflatoxin Producing Fungi
KMITL-Science and Technology Journal, 2017
There have been records that many essential oils have shown antimicrobial properties. Some essential oils can inhibit the growth of aflatoxin producing fungi and aflatoxin production. In this study we compare the ability of 4 plant essential oils, i.e. ginger oil, anise star oil, cajuput oil and cinnamon oil for controlling aflatoxin producing fungi. The oils at concentrations of 0, 0.5, 1, 2, 3, 4 and 5% were tested against Aspergillus flavus IMI 242684 and A. parasiticus IMI 102566 on Potato Dextrose Agar (PDA). The fungi were cultured and incubated at 30 o C for 7 days. The results show that anise star oil at all concentrations had the most inhibitory effect on both Aspergillus flavus IMI 242684 and A. parasiticus IMI 102566 with significant difference followed by cinnamon oil and cajuput oils. Ginger oil had the least inhibition effect.
Evaluation of Spice oils for Antifungal Activity Against Food Borne Toxigenic Fungi
2018
In the present investigation four known toxigenic fungi such as Aspergillus flavus (ATCC 46283), Aspergillus parasiticus (CFR 223), Aspergillus ochraceus (CFR 221) and Fusarium sporotrichoides (MTCC 1894) belonging to the genus Aspergillus and Fusarium were selected and as many as ten spice oils were evaluated for their antifungal potentiality against toxigenic fungi. The result revealed that the growth of A.flavus (ATCC 46283), A.parasiticus (CFR 223), A.ochraceus (CFR 221) and F.sporotrichoides (MTCC 1894) was inhibited by ajowan oil even at the lowest concentration of 0.001 % when incorporated into the liquid medium. Cinnamon oil could completely inhibit most of them at 0.002 % level, while cumin oil came next only as it could completely inhibit mycotoxigenic fungi at 0.002-0.004 % concentration. F.sporotrichoides being sensitive amongst other test fungi was completely inhibited by oils of ajowan, cinnamon, clove, celery, cardamom, turmeric, ginger, nutmeg and oleoresin of chilli. Progressive inhibition on growth was recorded for 2-96 % at 12-96 h time period by ajowan oil (0.001 %). Aflatoxin B 1 was inhibited maximum by 36 % at 84 h and >50 % inhibition of aflatoxin B 2, G 1 and G 2 at 72 h time period. A.flavus was inhibited up to 80 % at 96 h with >50 % inhibition of aflatoxin B 1 and B 2 by 60 h. At the same concentration oils of ajowan inhibited the growth of A.ochraceus by 90 % and ochratoxin A production by 100 % at 60 h and 48 h respectively. Ajowan oil showed more growth inhibition of A.ochraceus than A.flavus and A.parasiticus. Effective growth control of mycotoxigenic fungi at the concentration ranging from 0.001-0.004 % in liquid medium showed spice oils potentiality and promise for use in future as natural antifungal agents.
Effect of Volatile Oils on Fungal Growth and Their Toxins Production, 2018
Ten volatile oils of some plants were tested as antifungal agents against twelve fungal strains. Most fungal strains affected by volatile oils and the highest effect was found in case of Clove oil followed by Cinnamon oil and Basil oil according to the diameter of inhibition zone. The highest value of inhibition zone by Clove oil were found in case of Penicillium sp. followed by Aspergillus glaucus, A. niger, A. nidulans and E. nidulans to be 45.00, 34.52, 33.01,32.69 and 31.85 mm, respectively. Rose mary oil had no effect in all tested fungi except Penicillium sp. being 1.86 mm. Clove oil decreased the mycelium dry weight in all tested fungi. All fungi which not produced O-methylsterigmatocystin (OMST) did not produce any aflatoxins (B1, B2, G1 or G2). The presence of Ras cheese in the cultivation media stimulated A. nidulans and A. oryzae to produce aflatoxins. A. glaucus and A. ochraceus produced OMST and G2 in all cultivation media but did not produce aflatoxins B1, B2 or G1 in all cultivation media. The presence of clove oil in RCMCO medium of A. alliaceus, A. nidulans, A. niger, A. oryzae and Penicillium sp. prevented the production of aflatoxins. A. oryzae did not produce any of aflatoxins in all cultivation media. G. candidum produced all mycotoins in all cultural media except aflatoxin B2.
Control ofAspergillussectionFlavigrowth and aflatoxin accumulation by plant essential oils
Journal of Applied Microbiology, 2008
Aims: The antifungal effect of Pimpinella anisum (anise), Pëumus boldus (boldus), Mentha piperita (peppermint), Origanum vulgare (oregano) and Minthosthachys verticillata (peperina) essential oils against Aspergillus section Flavi (two isolates of Aspergillus parasiticus and two isolates of Aspergillus flavus) was evaluated in maize meal extract agar at 0AE982 and 0AE955 water activities, at 25°C. Methods and Results: The percentage of germination, germ-tube elongation rate, growth rate and aflatoxin B 1 (AFB 1) accumulation at different essential oils concentrations were evaluated. Anise and boldus essential oils were the most inhibitory at 500 mg kg)1 to all growth parameters of the fungus. These essential oils inhibited the percentage of germination, germ-tube elongation rate and fungal growth. AFB 1 accumulation was completely inhibited by anise, boldus and oregano essential oils. Peperina and peppermint essential oils inhibited AFB 1 production by 85-90% in all concentrations assayed. Conclusions: Anise and boldus essential oils could be considered as effective fungitoxicans for Aspergillus section flavi. Significance and Impact of the Study: Our results suggest that these phytochemical compounds could be used alone or in conjunction with other substances to control the presence of aflatoxigenic fungi in stored maize.
Journal of Agricultural Chemistry and Biotechnology, 2014
The antifungal activity of essential oils (EO) of peppermint (Mentha piperita), clove (Syzygium aromaticum), rosmary (Rosmarinus officinalis), anise (Pinpinella anisum), fenugreek (Terigonella foenum-graecum), Thymus (Thymus vulgaris), black mustard (Brassica nigra) and fennel (Foeniculum vulgare) was evaluated in vitro against Aspergillus flavus growth and aflatoxins production. The effect of different concentrations of essential oils on A. flavus and aflatoxin production was determined. At levels of plant Eo (0.4, 0.6 and 0.8%) , results indicated that there were no inhibition effect on the growth of A. flavus, except metha piperita oil. The Eo of mint at all assayed concentrations (0.6. 0.8 and 0.1%) showed strongly inhibition effect on the production of aflatoxins B1, B2, G1 and G2. GC/MS was used to identify the main components of the oils under investigation. High amount of menthol in the Mentha piperita Eo showed strongly antifungal activity. The level of aflatoxin B1 production was 0.0 ppb for the samples treated with the mint oil and synthesis menthol at concentrations of 0.6 and 0.8%.
Food Control, 2007
Essential oils of sweet basil (Ocimum basilicum), cassia (Cinnamomum cassia), coriander (Coriandrum sativum) and bay leaf (Laurus nobilis) at 1-5% (v/v) concentration in palm kernel broth inoculated with spore suspension (10 6 /ml) of Aspergillus parasiticus CFR 223 were evaluated for their potential in the control of aflatoxigenic fungus A. parasiticus CFR 223 and aflatoxin production. Healthy sorghum grains (120/treatment) immersed in the oils and distributed in three petri dishes with wet cotton wool were also inoculated with spore suspension (10 6 /ml) of A. parasiticus CFR 223 and assayed for grain protection. Sweet basil oil at optimal protective dosage of 5% (v/v) was fungistatic on A. parasiticus CFR 223 and aflatoxins produced in vitro and on fungal development on sorghum grains (P 6 0.05) with a residual effect that lasted for 32 days. In contrast, oils of cassia and bay leaf stimulated the mycelia growth of the fungus in vitro but reduced the aflatoxin concentration (B 1 + G 1) of the fungus by 97.92% and 55.21% respectively, while coriander oil did not have any effect on both the mycelia growth and aflatoxin content of the fungus. The combination of cassia and sweet basil oils at half their optimal protective dosages (2.5% v/v) completely inhibited the growth of the fungus. The feasibility of implementing the results of this study to control aflatoxins was examined by the addition of whole and ground dry basil leaves at 5% and 10% (w/w), respectively, to 10 g sorghum, groundnut, maize and melon seed after 35 days storage period. It was found that the addition of whole and ground basil leaves markedly reduced aflatoxin contamination; however, 10% (w/w) of whole leaves was more effective as the reduction in aflatoxin was between 89.05% and 91%. The findings showed that aflatoxins can be controlled by co-storing whole sweet basil leaves with aflatoxin infected foods. The economic value of the study lies in the simplified technique for control of aflatoxin contamination in agricultural products and the benefits derivable from the use of local resources.
Revista Brasileira de Farmacognosia, 2012
The antifungal activity of essential oils of fennel (Foeniculum vulgare Mill., Apiaceae), ginger (Zingiber officinale Roscoe, Zingiberaceae), mint (Mentha piperita L., Lamiaceae) and thyme (Thymus vulgaris L., Lamiaceae) was evaluated against mycotoxin producers Aspergillus flavus and A. parasiticus. High Resolution Gas Chromatography was applied to analyze chemical constituents of essential oils. The effect of different concentrations of essential oils was determined by solid medium diffusion assay. Mycelial growth and sporulation were determined for each essential oil at the concentrations established by solid medium diffusion assay. At the fifth, seventh and ninth days the mycelial diameter (Ø mm) and spore production were also determined. FUN-1 staining was performed to assess cell viability after broth macrodilution assay. Trans-anethole, zingiberene, menthol and thymol are the major component of essential oils of fennel, ginger, mint and thyme, respectively. The effective concentrations for fennel, ginger, mint and thyme were 50, 80, 50 and 50% (oil/DMSO; v/v), respectively. The four essential oils analysed in this study showed antifungal effect. Additionally, FUN-1 staining showed to be a suitable method to evaluate cell viability of potential mycotoxigenic fungi A. flavus and A. parasiticus after treatment with essential oils.
Egyptian Journal of Chemistry and Environmental Health
The purpose of the present study is to assess fungi and Aflatoxin content in different spices present in local markets in Egypt and test herbal and chemical materials that have antimycotic antioxidant properties to eliminate or ameliorate these fungi and its toxins in vitro and in vivo. This study compromises three parts. In part I :samples of spices ; black pepper, dry ginger, cumin ,coriander (corundum), red chilly (pepper) and curcumin were collected randomly (20 of each) from local markets and super markets at Cairo governorate for investigation of fungal contamination and detection of aflatoxin. The results indicated that the most prevalent fungi were belonging to genus Aspergillus which was recovered from all samples of cumin and corundum (coriander) (100 %), black pepper and curcumin samples (90%), dry ginger samples (75%) and red chilly (pepper) samples (70%).Other genera of fungi were also recovered in lower rates of frequency namely Penicillium, Scopulariopsis , Mucor ,Cladosporium ,Candida and Rhizopus species. The fungus of Aspergillus flavus was recovered from samples of cumin and coriander and produced aflatoxins. The maximum levels of toxin were obtained from A. flavus isolated from Cumin (90%) of isolates produced mean level of (4.85±2.35ppb) followed by those isolated from Coriander (corundum) (70%) with the mean level of (2.89±2.21 ppb).The laboratory findings for inhibition of aflatoxinogenic A.flavus (part II) showed that zone of inhibition caused by sorbic and benzoic acids, rosemary and thyme were (12.9-28.4, 6.9-30.6, 16.7-21.2 and 3.9-27.4 mm , at concentrations of 0.25% and 1.0% ,respectively for A. flavus).On the other hand ,the in vivo application of laboratory findings in rats using thyme,rosemary,sorbic and benzoic acids to ameliorate aflatoxicosis were undertaken(part III). One hundred rats (150-170 g) were divided into 10 equal groups. Rats of the first group were given healthy commercial pelleted basal diet and kept as a negative control. Rats of groups 2, 4, 6,8and 10 were injected intraperitoneal with a single dose of AFB1 1.5 mg/kg body weight .Then on the second day the diet of rats were supplemented with 5% commercial thyme powder for groups 3 & 4, 2.5 % commercial rosemary powder for groups 5&6, (2 % sorbic acid for groups 7&8) and (2% benzoic acid for groups 9&10).The period of feeding was continued for 4 weeks. The biochemical investigation of sera of the aflatoxicated group 2 showed a significant increase in ALT and no changes of AST, urea, creatinine, TAC,T3 and T 4. Rosemary powder,sorbic and benzoic acids exhibited a hepatoprotective effect .Herbal materials improved urea and T 3 (active form of thyroid hormones) levels.Sorbic and benzoic acids affect negatively TAC and may it correlated with elevation in T 4. Aforementiond results showed that most prevalent fungi were belonging to genus Aspergillus in spices marketed in Egypt. Aspergillus flavus was the most predominant member.Though hepatoprotective effect of antimycotics antioxidants studied, more studies recommended on pure extracts and different doses of thyme and rosemary to exert more benefits.