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IOP conference series, 2023
The detection of fungi contaminating maize grain and the effect of four plant extracts Azadirachta indica, Eucalyptus globulus Glycyrrhiza glabra and Zingiber officinale on the growth of A. flavus and its ability to produce AflatoxinB1. The results showed that the incidence of Aspergillus spp., was 52.75% of the isolated fungi, of which 29.50% was due to Aspergillus flavus, followed by Penicillium spp., with an incidence of 21.06%, and then Fusarium spp., with a rate of 18.13%. The percentage of toxin-producing A. flavus isolates reached 70.8% out of 24 isolates. The results showed the effect of alcoholic plant extracts at a concentration of 10 mg/ml on the fungal growth activity of A. flavus, the alcoholic extract of neem leaves was superior to the alcoholic extract with an inhibition rate of 92.79% than that of the control treatment, followed by ginger extract with an inhibition of 60.14%, then eucalyptus extract with a medium inhibition rate of 53.88%. While the licorice extract showed a weak inhibition rate of 17.77 %. The lowest inhibitory concentration for the growth of the fungus for neem extract was 24 mg/ml. While the lowest inhibitory concentration of ginger extract was 48 mg/ml, while eucalyptus and licorice extract did not achieve complete inhibition of fungal growth despite using a concentration higher than 48 mg/ml for both types. The results indicated that the neem plant extract inhibited the production of AFB1 toxin in YES media by 100% at a concentration of 12 mg/ml, followed by ginger extract at a concentration of 24 mg/ml, while the eucalyptus extract achieved a complete inhibition of AFB1 production at the last concentration (48 mg/ml). The extract of licorice plant did not show a complete inhibition of toxin production, as the highest percentage of inhibition was 39.98% at a concentration of 48 mg/ml.
Mycoses, 2007
Aflatoxins are secondary metabolites that are produced by toxigenic strains of some Aspergillus species on foods. Neem plant is a known inhibitor of aflatoxin production. We studied the effects of different concentrations of aqueous neem leaf extract on fungal growth and aflatoxin production by Aspergillus parasiticus (NRRL 2999) at different incubation times. The toxigenic fungus was cultured on sucrose low salts medium in the presence of various concentrations of extracts (0.2, 0.8, 3.12, 12.5 and 50% v ⁄ v). After shaking incubation of cultures for 2, 4, 6, 8, 10 and 12 days at 28°C, the fungal mycelia was collected and processed for determination of dry weight. Mycelia and culture media were assayed by TLC method to detect aflatoxin B 1 (AFB 1 ). The extracts did not have any obvious effect on fungal growth. AFB 1 production in the control samples increased to the maximum level on the 8th day. The inhibition of aflatoxin synthesis by plant extracts was found to be time-and dose-dependent. The maximum inhibitory effect was 80-90% in the presence of 50% concentration that when compared with control samples was significant (P < 0.05). AFB 1 secretion ⁄ production ratio in all of control and treated samples, other than 2nd day, approximately stayed and neem had no effect on it.
KMITL-Science and Technology Journal, 2014
Antifungal metabolites from Trichodermaspp. isolates TISTR 3167, KMC 5, SRS 4 and SCP III were extracted from cell pellets by methanol and also from culture filtrates by three different solvents, i.e. hexane, ethyl acetate and n-butanol and tested for growth inhibition of A. flavusIMI 242684 using paper disc diffusion assay on potato dextrose agar. Ethyl acetate extracts from TISTR 3167, KMC 5 and SRS 4 were most active against A. flavusIMI 242684 and 50 mg/ml was the optimal concentration. When ethyl acetate extracts of the 3 isolates at 50 mg/ml were further applied to peanut grains, the growth and aflatoxin (B1and B2) production by A. flavus IMI 242684 were inhibited during 21 days of storage at room temperature.
EFFICIENCY OF PLANT EXTRACTS ON ASPERGILLUS GROWTH AND AFLATOXIN B1 PRODUCTION IN ZEA MAYS
The detection of fungi contaminating maize grain and the effect of four plant extracts Azadirachta indica, Eucalyptus globulus Glycyrrhiza glabra and Zingiber officinale on the growth of A. flavus and its ability to produce AflatoxinB1. The results showed that the incidence of Aspergillus spp., was 52.75% of the isolated fungi, of which 29.50% was due to Aspergillus flavus, followed by Penicillium spp., with an incidence of 21.06%, and then Fusarium spp., with a rate of 18.13%. The percentage of toxin-producing A. flavus isolates reached 70.8% out of 24 isolates. The results showed the effect of alcoholic plant extracts at a concentration of 10 mg/ml on the fungal growth activity of A. flavus, the alcoholic extract of neem leaves was superior to the alcoholic extract with an inhibition rate of 92.79% than that of the control treatment, followed by ginger extract with an inhibition of 60.14%, then eucalyptus extract with a medium inhibition rate of 53.88%. While the licorice extract showed a weak inhibition rate of 17.77 %. The lowest inhibitory concentration for the growth of the fungus for neem extract was 24 mg/ml. While the lowest inhibitory concentration of ginger extract was 48 mg/ml, while eucalyptus and licorice extract did not achieve complete inhibition of fungal growth despite using a concentration higher than 48 mg/ml for both types. The results indicated that the neem plant extract inhibited the production of AFB1 toxin in YES media by 100% at a concentration of 12 mg/ml, followed by ginger extract at a concentration of 24 mg/ml, while the eucalyptus extract achieved a complete inhibition of AFB1 production at the last concentration (48 mg/ml). The extract of licorice plant did not show a complete inhibition of toxin production, as the highest percentage of inhibition was 39.98% at a concentration of 48 mg/ml.
Inhibitory effects of natural spices extracts on Aspergillus growth and aflatoxin synthesis
Australian Journal of Crop Science, 2017
Aflatoxins are naturally occurring toxic metabolites produced by many Aspergillus particularly Aspergillus flavus and Aspergillus parasiticus in food and feed products. These toxins are hepatotoxic and mutagenic causing severe health disorders including hepatitis and hepatocellular carcinoma (HCC). Various physical and chemical strategies have been introduced to control the growth and aflatoxin production. However, due to safety concerns and potent toxicity of chemicals, researchers are seeking for cost-effective and non-toxic alternates of plant origins to prevent deterioration of grain crops. The aim of this study was to check the effect of natural spices products such as aniseed, black cumin, black pepper, cardamom and turmeric extracts on the growth of pathogenic strains and their ability to produce aflatoxin contamination. Antifungal activity of spices including black cumin, turmeric, black pepper, cardamom and aniseed were performed against aflatoxigenic strain of Aspergillus parasiticus. Water soluble extracts of these spices were prepared, agar diffusion assay was performed and zone of inhibition was measured after applying different concentrations of extracts against the above strain. Subsequently, aflatoxin inhibition assay was performed by inoculating sub-inhibitory concentrations of these extracts with aflatoxigenic strain in Czapek Dox liquid medium. After incubation, thin layer chromatography (TLC) was performed to detect and quantify aflatoxins. All extracts have shown concentration dependent antifungal activity and best results were obtained with cardamom which was active even at 0.005% concentration. In addition, it was also observed that the synthesis of toxin was inhibited by all extracts and maximum activity at the concentration of 0.00025% was shown by black cumin, black pepper and aniseed. Our study showed that these extracts are effective to control aflatoxigenic strains of Aspergillus and aflatoxin contamination and may be considered as an alternative to control post-harvest fungal diseases.
Aflatoxin is one of the major type of mycotoxin which was mainly produced by Aspergillus flavus and Aspergillus parasiticus that display strong carcinogenicity. They are dangerous food contaminants and represent a worldwide threat to public health. The food grains were Available online at www.lsrj.in 1 Weekly Science Research Journal collected from the farmer’s field of Periya Olaipadi village in Tiruvannamalai district, Tamil Nadu, India to check the presence of aflatoxin contamination. The collected groundnut seeds were screened for per cent of fungal infection and the aflatoxigenic fungi Aspergillus flavus MF1 and Aspergillus flavus MF2 strains which are responsible for aflatoxin production on food grains were isolated and characterized. In the present study, the effect of herbals (Mentha spicita and Aloe vera) and spice (Clove) extract on the growth of aflatoxigenic fungi was studied. The mycelial growth of the Aspergillus flavus (MF1) and Aspergillus flavus (MF2) strains decreased with increase in the concentration of herbals (Mentha spicita and Aloe vera) and spice (clove) ranging from 0.0 to 8.0 per cent. It was also concluded that the Spice extract (Clove) showed more inhibitory effect against aflatoxigenic fungi Aspergillus niger when compared to the herbal (Mentha spicita and Aloe vera) extracts.
Aflatoxin and especially aflatoxin B 1 (AFB 1 ) is a carcinogenic secondary metabolite synthesized by certain Aspergillus species. They contaminate natural and processed agricultural and animal products which render them unfit for consumption. The aim of this study was to evaluate the in vitro effects of Balanites aegyptiaca and Tamarindus indica fruit extracts on the growth and aflatoxin secretion of Aspergillus flavus (SQU21) and A. parasiticus (CBS921.7) strains. The two fruit extracts significantly (P < 0.05) reduced aflatoxin and did not inhibit mycelial dry weights of the two Aspergillus strains. At different concentrations of balanites (2.5-10%), the inhibition of total aflatoxin was 49.9-84.8% for A. flavus (SQU21) and 32.1-84.4% for A. parasiticus (CBS921.7), whereas the inhibition of aflatoxin Bwas 38.2-81.4% and 32.8-80.6% for the two strains. Tamarind fruit extract (2.5-7.5%) caused 28.8-84.2% and 40.7-85.5% reductions in total aflatoxin and 37.1-83.5% and 33.9-85.9% in aflatoxin B for the two strains, respectively. None of these extracts inhibited the fungal growth or detoxified synthetic aflatoxin B 1 . We have concluded that these fruits contain various inhibitors to aflatoxin biosynthesis and secretion. Therefore, they can be used in combination as safe green biopreservatives to combat aflatoxin contamination of food.
Food Additives & Contaminants: Part A, 2011
The aim of this study was to determine the effect of some pre-harvest fungicides on growth and aflatoxin (AF) production of three Aspergillus flavus strains found in Capsicum powder. Each isolate, previously isolated from paprika, chilli and smoked paprika, was inoculated on yeast extract sucrose agar and on a 3% paprika extract agar medium supplemented with different fungicides and incubated at 20 and 30°C during 7 days. Growth measurements were obtained on days 3, 5 and 7, and the AF production was determined on day 7. The significance of the effects of the factors (strain, medium, temperature, time and fungicides) and their interaction over colony diameter and AF production was determined. Temperature constrained the effectiveness of fungicides in reducing growth, the fungicides being most effective at 20°C. The efficacy of the fungicides over AF production depended on the medium used and temperature. The most effective fungicides in inhibiting growth and AF production, regardless of the strain tested or applied conditions, were tebuconazole 25% and mancozeb 80% applied at a concentration of 0.75 and 3.5 g l−1, respectively. Care should thus be taken in the choice of a suitable fungicide because their effectiveness may depend on intra-specific variation and temperature. Moreover, it is necessary to take into account that the most efficient fungicide in reducing growth is not always the best choice for pre-harvest treatments because it may promote AF production. Thus, the best fungicide is the one that can simultaneous prevent growth and AF production.
Aflatoxins are secondary metabolites of the molds Aspergillus flavus and Aspergillus parasiticuswhich can grow on a wide variety of agricultural commodities, known to be potent toxic and carcinogenic to test animals. Recent evidences indicate that these toxins may also be involved in the etiology of human liver cancer in certain parts of the world. To remove these aflatoxins from food and feed, the use of plant extracts for their anti-microbial and antifungal properties have been a subject of wide interest. Regarding the low phytotoxicity, more systemically and easily biodegradable nature, the antifungal products from higher plants may afford as the most suitable source for the development of effective fungicide. The selected plant extracts include Terminalia chebula (Karakkayalu), Solanum xanthocarpum (Mullavanga), Syzygium cumini (Neredu), Capsicum annuum (Mirapakayalu), Ipomoea mauritiana (Nelagummadi).Results indicate that only S. xanthocarpum fruit extract showed inhibitory property against aflatoxin production. Terminalia chebula and Capsicum annuum extracts also inhibited toxin production of A. parasiticus by 54%, 60% and of A. flavus by 45%, 52%, respectively. Plants having capacity for inhibiting aflatoxin did not exert identical effects on the growth of A. flavus and A. parasiticus. This is evident that whole plant extract of Ipomoea mauritiana only inhibited the growth by 73% and toxin inhibition by 30%. Fruit extracts inhibited the growth by 50% or more and there was no correlation between the inhibition of growth and aflatoxin production. The results show that some plants possess antifungal, antitoxic properties and that aflatoxin production is significantly reduced in some cases.
Plants
Aspergillus flavus affects fresh and dry fruit and vegetable products, and its toxic metabolites, namely aflatoxins, cause serious damage in humans. The objective of this research study was to evaluate the effect of commercial natural products as well as edible and nanostructured chitosan coatings on the development of A. flavus and on the production of aflatoxins in vitro and in tomato. Treatments were as follows: chitosan 1%, chitosan coating, chitosan nanostructured coating, Citrocover 1% (citrus seed extract), Resinadher 0.5% (pine resin extract), mancozeb 2%, and water. The variables were as follows: halo inhibition, spore production, and aflatoxins content. In fruit, the following were evaluated: disease incidence, mycelial growth, and aflatoxin production. An ANOVA (Tukey: p < 0.05) was used. In vitro results showed that Citrocover and Resinadher reduced sporulation (0.2 and 0.9 × 105 spores mL−1, respectively), while chitosan inhibited the production of aflatoxins. With R...