Efficacy of Cinnamon (Cinnamomum Zeylanicum) Extract in Reducing Toxicity of Aspergillus Niger Isolated from Dried Figs in the Rat Bio-System (original) (raw)
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In Vivo Study on the Hindrance Activity of Cinnamon Extract Against Aspergillus niger in Mice
Aim: The antimycotic effect and immune stimulating capacity of natural extract of Cinnamomum zeylanicum plant was evaluated against Aspergillus niger strain. Methods and results: the herbal extract was prepared from cinnamon park to be examined against Aspergillus niger (ATCC16404)species fungal cell suspension. Mice were injected with both fungal cell suspensions and Cinnamomum zeylanicum extract in a certain regime. Histopathological examination was applied on lung, liver and brain tissues extracted from the experimental animals and histopathological findings revealed the strong fungicidal effect of the herbal extract in the mice's tissues. Phagocytic activity, interleukins 2 & 6 (IL 2& IL6) and tumor necrosis factor(TNF) were measured in mice's blood samples as immunity stimulating efficacy parameters and also results revealed the potent immune stimulating efficacy of the extract and its safetyin vivo. Conclusion: According to the results of the study, Cinnamomum zeylanicum extract has a strong fungicidal activity against A. niger(ATCC16404)in addition to potent immune stimulating action confirmed experimentally. Results are supporting the efficacy of C. zeylanicum extract as prophylactic agent as well as fungicide. Significance and impact of the study: our study spotted a light on the advantages of the examined herbal extract as antimycotic substance, the promising results revealed encourages the use of C. zeylanicum extract as pharmaceutical preparation for treating and prevention of mycosis in immunocompromised patients instead of using some chemical antimycotic preparations available for commercial use to avoid the disadvantages of these chemically prepared medications.
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.
2021
The aim of the present study is to assess the effect of aqueous and ethanol cinnamon extract on some growth criteria of the opportunistic mold Aspergillus fumigatus I 2. Ethanol extract or hot water extract of cinnamon were prepared and mixed with Aspergillus fumigatus I 2 spore suspension and calculations were performed for count and percentage of the germinated spores. Various concentrations of ethanol cinnamon extract were performed to test their effect on fungal linear growth on Czapek Dox's agar medium and dry weight, protein and polysaccharide content in Czapek Dox's liquid medium. The results showed that Cinnamon ethanol extract was effective as it completely inhibited the germination of spores for 48 hours while the aqueous one has a fungistatic effect which reduced with an increase in the incubation period. There was significant effect of cinnamon ethanol extracts (different concentration) on both A. fumigatus I 2 linear growth and dry weight that reduced, notably when concentration increases. The presence of the cinnamon extract in A. fumigatus I 2 growth medium is found to decrease the mycelium polysaccharide and protein contents. GC-Mass spectrometry also showed the presence of cinnamaldehyde in the cinnamon ethanol and aqueous extracts alongside benzoic acid, benzaldehyde, and volatile oil. The test revealed an increasing concentration of the active ingredients with the ethanol extract highlighting its substantial antifungal activities.
Journal of Pharmaceutical Research International
Introduction: Mycotoxin producing fungi are major contributors to food contamination and many epidemics in humans and animals. The adverse effects of the use of chemical preservatives have led to a special focus on the use of natural compounds, especially plant derivatives. The aim of this study was to investigate the antifungal properties of herbal essential oils of Cinnamon, Clove, Thymes, and Zataria multiflora, Cumin, and Caraway on the growth of Aspergillus ochraceus. Materials and Methods: Briefly, the presence of mycotoxin producing gene was investigated using PCR. Furthermore, production of mycotoxin in a medium with high performance liquid chromatography with fluorescence detection (FLD) was evaluated. Ingredients of essential oils were determined using GC/MS. The amount of antifungal activity of essential oils was assessed by disc diffusion and well diffusion method. Additionally, the minimum inhibitory concentration (MIC) was determined by macrodilution method. Results: G...
Egyptian Journal of Agricultural Sciences, 2012
Hundred and fifty samples of five medicinal plants and spices ( Basil, Chamomile,Dry mint,Marjoram and Fennel) were screened for the isolation of mold and yeast flora. The prevalence of molds ranged from 10.04% in Fennel to 33.95% in Dry mint. Aspergillus niger was the most prevalent mold. It was represented by 428 isolates (32.08%) in Basil, 190 isolates (28.83%) in Chamomil, 729 isolates (34.45%) in Dry mint, 546 isolates (36.45%)in Marjoram and 45 isolates (7.19%) in Fennel. The prevalence of yeasts ranged from 0.0% in Basil to 38.9% in Chamomile. Saccharomyces cerevisiae was the most prevalent yeast. The anti fungal activity of ethanolic extracts of Cinnamon, Curcuma and Ginger were estimated against the derived molds and yeasts isolated from the selected spices and medicinal plants( 60 isolates of molds and 18 isolates of yeast). All mold isolates were resistant to the Curcuma and Ginger extracts. In case of Cinnamon extract, only nine mold isolates were intermediate, while eig...
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.
Spice Oils for the Control of Co-Occurring Mycotoxin-Producing Fungi
Journal of Food Protection, 2002
The effect of nine different oils was evaluated on the growth of Aspergillus parasiticus and Fusarium moniliforme. The experimental design to examine the inhibition of mycotoxins involved the incorporation of each of seven oils into broth and patty cultures. The fungal mycotoxin was identified by high-pressure liquid chromatography. Clove oil (eugenol) was the most inhibitory to the growth of A. parasiticus and F. moniliforme, followed by cinnamon (cinnamic aldehyde), oregano (thymol and carvacol) and mace oils (myristin). Neem and eucalyptus oil (cineole) did not affect fungal growth. The feasibility of implementing the results of this study to control mycotoxin toxicity was examined by costoring whole and ground cloves with mycotoxin-infected grain. Addition of both whole and ground cloves markedly reduced the aflatoxin contamination of the grain. These results clearly suggest that commonly occurring mycotoxigenic fungi can be controlled with clove oil (eugenol), thus spice oil su...
The essential oils of Cinnamomum zeylanicum (L.) leaf and Cvmbopoeon nardus Rendle were tested for their fungistatic, fungicidal and qflatoxin suppressing efficacy against an isolate of Aspergillus flavus Link, isolated from rice. The mycelial growth and the aflatoxin formation in SMKY semi synthetic liquid medium in the presence of different concentrations of two test oils were monitored. At concentrations varying from 100 to 500 ppm of the essential oil of C. zeylanicum. the mycelial dry weight decreased from 0.49 to 0.01 g/50 ml. The percentage inhibition of the mycelial growth of A. flavus increased from 50 to 95 when treated with 1000 to 1800 ppm of C. nardus oil. The minimum lethal concentrations (MLCs) for the essential oils of C. zeylanicum leaf and C. nardus were 1000 and 4000 ppm, respectively. Aflutoxins were not present in the medium at or above the concentrations of400 and 600 ppm C zeylanicum leaf and C nardus oils, respectively.