Ageratum conyzoides essential oil as aflatoxin suppressor of Aspergillus flavus
Aflatoxin B 1 (AFB 1) is a highly toxic and carcinogenic metabolite produced by Aspergillus species on food and agricultural commodities. Inhibitory effects of essential oil of Ageratum conyzoides, on the mycelial growth and aflatoxin B 1 production by Aspergillus flavus were studied. Cultures were...
Gespeichert in:
| Veröffentlicht in: | International journal of food microbiology 2010-01, Vol.137 (1), p.55-60 |
|---|---|
| Hauptverfasser: | , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 60 |
|---|---|
| container_issue | 1 |
| container_start_page | 55 |
| container_title | International journal of food microbiology |
| container_volume | 137 |
| creator | Nogueira, Juliana H.C. Gonçalez, Edlayne Galleti, Silvia R. Facanali, Roseane Marques, Márcia O.M. Felício, Joana D. |
| description | Aflatoxin B
1 (AFB
1) is a highly toxic and carcinogenic metabolite produced by
Aspergillus species on food and agricultural commodities. Inhibitory effects of essential oil of
Ageratum conyzoides, on the mycelial growth and aflatoxin B
1 production by
Aspergillus flavus were studied. Cultures were incubated in yeast extract-sucrose (YES) broth for days at 25
°C at the following different concentrations of the essential oil (from 0.0 to 30
μg/mL). The essential oil inhibited fungal growth to different extents depending on the concentration, and completely inhibited aflatoxin production at concentrations above 0.10
µg/mL. The analysis of the oil by GC/MS showed that its main components are precocene II (46.35%), precocene I (42.78%), cumarine (5.01%) and Trans-caryophyllene (3.02%). Comparison by transmission electron microscopy of the fungal cells, control and those incubated with different concentrations of essential oil, showed ultra-structural changes which were concentration dependent of the essential oil of
A. conyzoides. Such ultra-structural changes were more evident in the endomembrane system, affecting mainly the mitochondria. Degradation was also observed in both surrounding fibrils. The ability to inhibit aflatoxin production as a new biological activity of
A.conyzoides L. indicates that it may be considered as a useful tool for a better understanding of the complex pathway of aflatoxin biosynthesis. |
| doi_str_mv | 10.1016/j.ijfoodmicro.2009.10.017 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_21280296</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S016816050900539X</els_id><sourcerecordid>21280296</sourcerecordid><originalsourceid>FETCH-LOGICAL-c437t-f117825cc32d4b8c5a081e84bed6713215ebae470af0d694c8f269b13e97df93</originalsourceid><addsrcrecordid>eNqNkEtv1DAQgC0EotuWv4DMgd6y-JGXj6sVFKRKvfRuOfa48sqJgyepKL--3u4KOHIaaeab10fIJ862nPH2y2EbDj4lNwab01Ywpkp-y3j3hmx436lK1i17SzaF7SvesuaCXCIeGGONlOw9ueBKsbZuug253z1CNss6Upum598pOEAKiDAtwUSaQqQGqfHRLOlXmCiu85xLPWWaPN3hDPkxxLgiLcjTitfknTcR4cM5XpGHb18f9t-ru_vbH_vdXWVr2S2V57zrRWOtFK4eetsY1nPo6wFc23EpeAODgbpjxjPXqtr2XrRq4BJU57ySV-TmNHbO6ecKuOgxoIUYzQRpRS246JlQbQHVCSymEDN4PecwmvysOdNHmfqg_5GpjzKPpSKz9H48L1mHEdzfzrO9Anw-AwatiT6byQb8wwkhywev3P7EQTHyFCBrtAEmCy5ksIt2KfzHOS8EBJpG</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>21280296</pqid></control><display><type>article</type><title>Ageratum conyzoides essential oil as aflatoxin suppressor of Aspergillus flavus</title><source>MEDLINE</source><source>Access via ScienceDirect (Elsevier)</source><creator>Nogueira, Juliana H.C. ; Gonçalez, Edlayne ; Galleti, Silvia R. ; Facanali, Roseane ; Marques, Márcia O.M. ; Felício, Joana D.</creator><creatorcontrib>Nogueira, Juliana H.C. ; Gonçalez, Edlayne ; Galleti, Silvia R. ; Facanali, Roseane ; Marques, Márcia O.M. ; Felício, Joana D.</creatorcontrib><description>Aflatoxin B
1 (AFB
1) is a highly toxic and carcinogenic metabolite produced by
Aspergillus species on food and agricultural commodities. Inhibitory effects of essential oil of
Ageratum conyzoides, on the mycelial growth and aflatoxin B
1 production by
Aspergillus flavus were studied. Cultures were incubated in yeast extract-sucrose (YES) broth for days at 25
°C at the following different concentrations of the essential oil (from 0.0 to 30
μg/mL). The essential oil inhibited fungal growth to different extents depending on the concentration, and completely inhibited aflatoxin production at concentrations above 0.10
µg/mL. The analysis of the oil by GC/MS showed that its main components are precocene II (46.35%), precocene I (42.78%), cumarine (5.01%) and Trans-caryophyllene (3.02%). Comparison by transmission electron microscopy of the fungal cells, control and those incubated with different concentrations of essential oil, showed ultra-structural changes which were concentration dependent of the essential oil of
A. conyzoides. Such ultra-structural changes were more evident in the endomembrane system, affecting mainly the mitochondria. Degradation was also observed in both surrounding fibrils. The ability to inhibit aflatoxin production as a new biological activity of
A.conyzoides L. indicates that it may be considered as a useful tool for a better understanding of the complex pathway of aflatoxin biosynthesis.</description><identifier>ISSN: 0168-1605</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/j.ijfoodmicro.2009.10.017</identifier><identifier>PMID: 19906457</identifier><identifier>CODEN: IJFMDD</identifier><language>eng</language><publisher>Amsterdam: Elsevier B.V</publisher><subject>Aflatoxin B1 - antagonists & inhibitors ; Aflatoxin B1 - biosynthesis ; Aflatoxin B1 - toxicity ; Aflatoxins ; Ageratum - chemistry ; Ageratum conyzoides ; Antifungal Agents - chemistry ; Antifungal Agents - pharmacology ; Aroma and flavouring agent industries ; Aspergillus flavus ; Aspergillus flavus - drug effects ; Aspergillus flavus - growth & development ; Aspergillus flavus - metabolism ; Aspergillus flavus - ultrastructure ; Biological and medical sciences ; Essential oils ; Food Contamination - prevention & control ; Food industries ; Food Microbiology ; Fundamental and applied biological sciences. Psychology ; Microscopy, Electron, Transmission ; Plant Oils - chemistry ; Plant Oils - pharmacology ; Ultrastructure</subject><ispartof>International journal of food microbiology, 2010-01, Vol.137 (1), p.55-60</ispartof><rights>2009 Elsevier B.V.</rights><rights>2015 INIST-CNRS</rights><rights>Copyright 2009 Elsevier B.V. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c437t-f117825cc32d4b8c5a081e84bed6713215ebae470af0d694c8f269b13e97df93</citedby><cites>FETCH-LOGICAL-c437t-f117825cc32d4b8c5a081e84bed6713215ebae470af0d694c8f269b13e97df93</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.ijfoodmicro.2009.10.017$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=22347057$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/19906457$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Nogueira, Juliana H.C.</creatorcontrib><creatorcontrib>Gonçalez, Edlayne</creatorcontrib><creatorcontrib>Galleti, Silvia R.</creatorcontrib><creatorcontrib>Facanali, Roseane</creatorcontrib><creatorcontrib>Marques, Márcia O.M.</creatorcontrib><creatorcontrib>Felício, Joana D.</creatorcontrib><title>Ageratum conyzoides essential oil as aflatoxin suppressor of Aspergillus flavus</title><title>International journal of food microbiology</title><addtitle>Int J Food Microbiol</addtitle><description>Aflatoxin B
1 (AFB
1) is a highly toxic and carcinogenic metabolite produced by
Aspergillus species on food and agricultural commodities. Inhibitory effects of essential oil of
Ageratum conyzoides, on the mycelial growth and aflatoxin B
1 production by
Aspergillus flavus were studied. Cultures were incubated in yeast extract-sucrose (YES) broth for days at 25
°C at the following different concentrations of the essential oil (from 0.0 to 30
μg/mL). The essential oil inhibited fungal growth to different extents depending on the concentration, and completely inhibited aflatoxin production at concentrations above 0.10
µg/mL. The analysis of the oil by GC/MS showed that its main components are precocene II (46.35%), precocene I (42.78%), cumarine (5.01%) and Trans-caryophyllene (3.02%). Comparison by transmission electron microscopy of the fungal cells, control and those incubated with different concentrations of essential oil, showed ultra-structural changes which were concentration dependent of the essential oil of
A. conyzoides. Such ultra-structural changes were more evident in the endomembrane system, affecting mainly the mitochondria. Degradation was also observed in both surrounding fibrils. The ability to inhibit aflatoxin production as a new biological activity of
A.conyzoides L. indicates that it may be considered as a useful tool for a better understanding of the complex pathway of aflatoxin biosynthesis.</description><subject>Aflatoxin B1 - antagonists & inhibitors</subject><subject>Aflatoxin B1 - biosynthesis</subject><subject>Aflatoxin B1 - toxicity</subject><subject>Aflatoxins</subject><subject>Ageratum - chemistry</subject><subject>Ageratum conyzoides</subject><subject>Antifungal Agents - chemistry</subject><subject>Antifungal Agents - pharmacology</subject><subject>Aroma and flavouring agent industries</subject><subject>Aspergillus flavus</subject><subject>Aspergillus flavus - drug effects</subject><subject>Aspergillus flavus - growth & development</subject><subject>Aspergillus flavus - metabolism</subject><subject>Aspergillus flavus - ultrastructure</subject><subject>Biological and medical sciences</subject><subject>Essential oils</subject><subject>Food Contamination - prevention & control</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Microscopy, Electron, Transmission</subject><subject>Plant Oils - chemistry</subject><subject>Plant Oils - pharmacology</subject><subject>Ultrastructure</subject><issn>0168-1605</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkEtv1DAQgC0EotuWv4DMgd6y-JGXj6sVFKRKvfRuOfa48sqJgyepKL--3u4KOHIaaeab10fIJ862nPH2y2EbDj4lNwab01Ywpkp-y3j3hmx436lK1i17SzaF7SvesuaCXCIeGGONlOw9ueBKsbZuug253z1CNss6Upum598pOEAKiDAtwUSaQqQGqfHRLOlXmCiu85xLPWWaPN3hDPkxxLgiLcjTitfknTcR4cM5XpGHb18f9t-ru_vbH_vdXWVr2S2V57zrRWOtFK4eetsY1nPo6wFc23EpeAODgbpjxjPXqtr2XrRq4BJU57ySV-TmNHbO6ecKuOgxoIUYzQRpRS246JlQbQHVCSymEDN4PecwmvysOdNHmfqg_5GpjzKPpSKz9H48L1mHEdzfzrO9Anw-AwatiT6byQb8wwkhywev3P7EQTHyFCBrtAEmCy5ksIt2KfzHOS8EBJpG</recordid><startdate>20100131</startdate><enddate>20100131</enddate><creator>Nogueira, Juliana H.C.</creator><creator>Gonçalez, Edlayne</creator><creator>Galleti, Silvia R.</creator><creator>Facanali, Roseane</creator><creator>Marques, Márcia O.M.</creator><creator>Felício, Joana D.</creator><general>Elsevier B.V</general><general>Elsevier</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>M7N</scope><scope>P64</scope></search><sort><creationdate>20100131</creationdate><title>Ageratum conyzoides essential oil as aflatoxin suppressor of Aspergillus flavus</title><author>Nogueira, Juliana H.C. ; Gonçalez, Edlayne ; Galleti, Silvia R. ; Facanali, Roseane ; Marques, Márcia O.M. ; Felício, Joana D.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c437t-f117825cc32d4b8c5a081e84bed6713215ebae470af0d694c8f269b13e97df93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Aflatoxin B1 - antagonists & inhibitors</topic><topic>Aflatoxin B1 - biosynthesis</topic><topic>Aflatoxin B1 - toxicity</topic><topic>Aflatoxins</topic><topic>Ageratum - chemistry</topic><topic>Ageratum conyzoides</topic><topic>Antifungal Agents - chemistry</topic><topic>Antifungal Agents - pharmacology</topic><topic>Aroma and flavouring agent industries</topic><topic>Aspergillus flavus</topic><topic>Aspergillus flavus - drug effects</topic><topic>Aspergillus flavus - growth & development</topic><topic>Aspergillus flavus - metabolism</topic><topic>Aspergillus flavus - ultrastructure</topic><topic>Biological and medical sciences</topic><topic>Essential oils</topic><topic>Food Contamination - prevention & control</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Microscopy, Electron, Transmission</topic><topic>Plant Oils - chemistry</topic><topic>Plant Oils - pharmacology</topic><topic>Ultrastructure</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Nogueira, Juliana H.C.</creatorcontrib><creatorcontrib>Gonçalez, Edlayne</creatorcontrib><creatorcontrib>Galleti, Silvia R.</creatorcontrib><creatorcontrib>Facanali, Roseane</creatorcontrib><creatorcontrib>Marques, Márcia O.M.</creatorcontrib><creatorcontrib>Felício, Joana D.</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International journal of food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Nogueira, Juliana H.C.</au><au>Gonçalez, Edlayne</au><au>Galleti, Silvia R.</au><au>Facanali, Roseane</au><au>Marques, Márcia O.M.</au><au>Felício, Joana D.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Ageratum conyzoides essential oil as aflatoxin suppressor of Aspergillus flavus</atitle><jtitle>International journal of food microbiology</jtitle><addtitle>Int J Food Microbiol</addtitle><date>2010-01-31</date><risdate>2010</risdate><volume>137</volume><issue>1</issue><spage>55</spage><epage>60</epage><pages>55-60</pages><issn>0168-1605</issn><eissn>1879-3460</eissn><coden>IJFMDD</coden><abstract>Aflatoxin B
1 (AFB
1) is a highly toxic and carcinogenic metabolite produced by
Aspergillus species on food and agricultural commodities. Inhibitory effects of essential oil of
Ageratum conyzoides, on the mycelial growth and aflatoxin B
1 production by
Aspergillus flavus were studied. Cultures were incubated in yeast extract-sucrose (YES) broth for days at 25
°C at the following different concentrations of the essential oil (from 0.0 to 30
μg/mL). The essential oil inhibited fungal growth to different extents depending on the concentration, and completely inhibited aflatoxin production at concentrations above 0.10
µg/mL. The analysis of the oil by GC/MS showed that its main components are precocene II (46.35%), precocene I (42.78%), cumarine (5.01%) and Trans-caryophyllene (3.02%). Comparison by transmission electron microscopy of the fungal cells, control and those incubated with different concentrations of essential oil, showed ultra-structural changes which were concentration dependent of the essential oil of
A. conyzoides. Such ultra-structural changes were more evident in the endomembrane system, affecting mainly the mitochondria. Degradation was also observed in both surrounding fibrils. The ability to inhibit aflatoxin production as a new biological activity of
A.conyzoides L. indicates that it may be considered as a useful tool for a better understanding of the complex pathway of aflatoxin biosynthesis.</abstract><cop>Amsterdam</cop><pub>Elsevier B.V</pub><pmid>19906457</pmid><doi>10.1016/j.ijfoodmicro.2009.10.017</doi><tpages>6</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0168-1605 |
| ispartof | International journal of food microbiology, 2010-01, Vol.137 (1), p.55-60 |
| issn | 0168-1605 1879-3460 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_21280296 |
| source | MEDLINE; Access via ScienceDirect (Elsevier) |
| subjects | Aflatoxin B1 - antagonists & inhibitors Aflatoxin B1 - biosynthesis Aflatoxin B1 - toxicity Aflatoxins Ageratum - chemistry Ageratum conyzoides Antifungal Agents - chemistry Antifungal Agents - pharmacology Aroma and flavouring agent industries Aspergillus flavus Aspergillus flavus - drug effects Aspergillus flavus - growth & development Aspergillus flavus - metabolism Aspergillus flavus - ultrastructure Biological and medical sciences Essential oils Food Contamination - prevention & control Food industries Food Microbiology Fundamental and applied biological sciences. Psychology Microscopy, Electron, Transmission Plant Oils - chemistry Plant Oils - pharmacology Ultrastructure |
| title | Ageratum conyzoides essential oil as aflatoxin suppressor of Aspergillus flavus |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-21T06%3A20%3A32IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Ageratum%20conyzoides%20essential%20oil%20as%20aflatoxin%20suppressor%20of%20Aspergillus%20flavus&rft.jtitle=International%20journal%20of%20food%20microbiology&rft.au=Nogueira,%20Juliana%20H.C.&rft.date=2010-01-31&rft.volume=137&rft.issue=1&rft.spage=55&rft.epage=60&rft.pages=55-60&rft.issn=0168-1605&rft.eissn=1879-3460&rft.coden=IJFMDD&rft_id=info:doi/10.1016/j.ijfoodmicro.2009.10.017&rft_dat=%3Cproquest_cross%3E21280296%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=21280296&rft_id=info:pmid/19906457&rft_els_id=S016816050900539X&rfr_iscdi=true |