Effect of powdered spice treatments on mycelial growth, sporulation and production of aflatoxins by toxigenic fungi

Chalfoun, Sára Maria; Pereira, Marcelo Cláudio; Resende, Mario Lúcio V.; Angélico, Caroline Lima; Silva, Rozane Aparecida da

doi:10.1590/S1413-70542004000400018

Abstracts

The effect of ten powdered spice plants was evaluated at the concentration of 1, 2, 3 and 4% to observe the mycelial growth and sporulation of Aspergillus niger and Eurotium repens. The spices were added to the culture media PDA and CYA20S. Clove completely inhibited the mycelial growth of the tested fungi. The other spices: cinnamon, garlic, thyme, mint, anis, oregano and onion were, in a decreasing order, promising antifungals. Bay leaf and basil did not show a pronounced fungistatic effect. The antitoxigenic potential of the spices was tested against one aflatoxin-producing strain of AspergiIIus flavus. The spices were tested at the same concentrations previously mentioned and were added to the culture medium YES, appropriate for the production of those metabolites. Clove completely inhibited the mycelial growth of Aspergillus flavus. Cinnamon and anis totally inhibited the production of Bl and B2 aflatoxin. Both bay leaf and basil inhibited the synthesis of aflatoxin starting from the concentration of 2%. The other spices did not have a pronounced antiaflatoxigenic effect.

Spices; aflatoxins; control; fungi

O efeito de dez plantas condimentares em pó foi avaliado nas concentrações de 1, 2, 3 e 4%, para observar o desenvolvimento micelial e esporulação de Aspergillus niger e Eurotium repens. Os condimentos foram adicionados aos meios de cultura BDA e CYA 20S. O cravo inibiu completamente o desenvolvimento micelial dos fungos testados. Os outros condimentos: canela, alho, tomilho, menta, erva-doce, orégano e cebola foram, em ordem decrescente, antifúngicos promissores. Louro e manjericão não apresentaram um efeito fungistático pronunciado. O potencial antitoxigênico dos condimentos foi testado contra uma cepa de Aspergillus flavus, produtora de aflatoxina. Os condimentos foram testados nas mesmas concentrações previamente mencionadas e foram adicionados ao meio de cultura YES, apropriado para a produção daqueles metabólitos. O cravo inibiu completamente o desenvolvimento micelial do Aspergillus flavus. A canela e erva-doce inibiram totalmente a produção de aflatoxina B1 e B2. Louro e manjericão inibiram a síntese de aflatoxina a partir da concentração de 2%. Os outros condimentos não apresentaram um efeito antiaflatoxigênico pronunciado.

Condimentos; aflatoxinas; controle; fungos

Effect of powdered spice treatments on mycelial growth, sporulation and production of aflatoxins by toxigenic fungi^* * Agricultural and Livestock Research Institution of Minas Gerais State - EPAMIG, P.O. Box 176 - 37200-000 - Lavras, MG, Brazil

Efeito de tratamentos com condimentos em pó sobre o crescimento micelial, esporulação e produção de aflatoxinas por fungos toxigênicos

Sára Maria Chalfoun^I; Marcelo Cláudio Pereira^II; Mario Lúcio V. Resende^III; Caroline Lima Angélico^IV; Rozane Aparecida da Silva^V

^IResearcher Dr./ Ecological Management Research Center of Pests and Diseases/ EPAMIG, chalfoun@ufla.br

^IIFellow FAPEMIG

^IIIProfessor, Plant Pathology Department, Federal University of Lavras/UFLA - P.O. Box 37 - 37200-000 - Lavras, MG, Brazil

^IVFellow CNP & D/Café

^VDoctorate student/UFLA

ABSTRACT

The effect of ten powdered spice plants was evaluated at the concentration of 1, 2, 3 and 4% to observe the mycelial growth and sporulation of Aspergillus niger and Eurotium repens. The spices were added to the culture media PDA and CYA20S. Clove completely inhibited the mycelial growth of the tested fungi. The other spices: cinnamon, garlic, thyme, mint, anis, oregano and onion were, in a decreasing order, promising antifungals. Bay leaf and basil did not show a pronounced fungistatic effect. The antitoxigenic potential of the spices was tested against one aflatoxin-producing strain of AspergiIIus flavus. The spices were tested at the same concentrations previously mentioned and were added to the culture medium YES, appropriate for the production of those metabolites. Clove completely inhibited the mycelial growth of Aspergillus flavus. Cinnamon and anis totally inhibited the production of Bl and B2 aflatoxin. Both bay leaf and basil inhibited the synthesis of aflatoxin starting from the concentration of 2%. The other spices did not have a pronounced antiaflatoxigenic effect.

Index terms: Spices, aflatoxins, control, fungi.

RESUMO

O efeito de dez plantas condimentares em pó foi avaliado nas concentrações de 1, 2, 3 e 4%, para observar o desenvolvimento micelial e esporulação de Aspergillus niger e Eurotium repens. Os condimentos foram adicionados aos meios de cultura BDA e CYA 20S. O cravo inibiu completamente o desenvolvimento micelial dos fungos testados. Os outros condimentos: canela, alho, tomilho, menta, erva-doce, orégano e cebola foram, em ordem decrescente, antifúngicos promissores. Louro e manjericão não apresentaram um efeito fungistático pronunciado. O potencial antitoxigênico dos condimentos foi testado contra uma cepa de Aspergillus flavus, produtora de aflatoxina. Os condimentos foram testados nas mesmas concentrações previamente mencionadas e foram adicionados ao meio de cultura YES, apropriado para a produção daqueles metabólitos. O cravo inibiu completamente o desenvolvimento micelial do Aspergillus flavus. A canela e erva-doce inibiram totalmente a produção de aflatoxina B1 e B2. Louro e manjericão inibiram a síntese de aflatoxina a partir da concentração de 2%. Os outros condimentos não apresentaram um efeito antiaflatoxigênico pronunciado.

Termos para indexação: Condimentos, aflatoxinas, controle, fungos.

Full text available only in PDF format.

Texto completo disponível apenas em PDF.

(Recebido para publicação em 16 de abril de 2003 e aprovado em 8 de agosto de 2003)

ARUN SHARMA, G. M.; TEWARI, A. J.; SHRIKHANDE, S. R.; PADWAL-DESAI; BANDYOPADHYAY, C. Inhibition of aflatoxin-producing fungi by onion extracts. Journal of Food Science, Chicago, v. 44, p. 1545-1547, 1979.
AZZOUS, M. A.; BULLERMAN, L. R. Comparative antimycotic effects of selected herbs, spices, plant components and commercial anti-fungal agents. Journal of Food Protection, Ames, v. 45, n. 14, p. 1298-1301, 1982.
BACHAMANN, F. M. The inhibiting action of certain spices on the growth of microorganisms. Journal of Industrial and Engineering Chemistry, Easton, n. 8, p. 620-623, 1916.
BARA, M. T. F. Avaliaçăo do efeito inibidor de condimentos no desenvolvimento de Yersinia enterocolitica 1992. 73 f. Dissertaçăo (Mestrado em Microbiologia Agrícola) - Universidade Federal de Viçosa, Viçosa, 1992.
BULLERMAN, L. B. Inhibition of aflatoxin production by cinnamon. Journal of Food Science, Chicago, v. 39, n. 6, p. 1163-1165, Nov./Dec. 1974.
BULLERMAN, L. B.; LIEW, F. Y.; SEIER, S. A. Inhibition of growth and aflatoxin production by cinnamon and clove oils, cinnamic aldehyde and eugenol. Journal of Food Science, Chicago, n. 42, n. 6,p. 1107-1109, Nov./Dec. 1977.
DEWIT, J. C.; NOTERMANS, S.; GORIN, N.; KAMPELMACHER, E. H. Effects of garlic and onion oil on toxin production by Crostridium botulinum in meat slurry. Journal of Food Protection, Ames, v. 42, p. 222-224, 1979.
FARAG, R. S.; DAW, Z. Y.; ABO-RAYA, S. H. Influence of some spice essencial oils on Aspergillus parasiticus growth and production of aflatoxinas in a synthetic medium. Journal of Food Science, Chicago, v. 54, n. 1, p. 54-74, Jan./Feb. 1989.
FARAG, R. S.; KHALIL, F. A.; TAHA, R. A.; ABOUL-ENIEN, A. Chemical studies on the unsaponifiable matter of the cottonseed and peanut oils infected by Aspergillus flavus Grasas Y Aceites, Seville, v. 32, p. 87, 1981.
FERREIRA, D. F. Análise estatística por meio do Sisvar para Windows: versăo 4.0 In: REUNIĂO ANUAL DA REGIĂO BRASILEIRA DA SOCIEDADE INTERNACIONAL DE BIOMETRIA, 45., 2000, Săo Paulo, SP. Anais... Săo Paulo: SIB, 2000. p. 255-258.
FILTENBORG, O.; FRISVAD, J. C. A simple screening: method for toxigenic moulds in pure cultures. Lebensmittel Wissenschaft und Technologie, London, v. 13, p. 128-130, 1980.
HITOKOTO, H.; MOROZUMI, S.; WAUKE, T.; SAKAI, S.; KURATA, H. Inhibitory effects of spices on growth and toxin production of toxigenic fungi. Tokyo. Applied and Environmental Microbiology, Washington, v. 39, n. 4, p. 818-822, Apr. 1980.
PATIKAR, K. L.; USHA, C. M.; SHETTY, H. S.; PASTER, N.; LACEY, J. Effect of spice oils growth and aflatoxin B1 production by Aspergillus flavus. Letters in Applied Microbiology, Oxford, v. 17, p. 49-51, 1993.
SAMSON, R. A.; HOEKSTRA, E. S.; FRISVAD, J. C.; FILTENBORG, O. Introdution to food-borne fungi 4. ed. [S.l.]: Centraalbureau Voor Schimmelcultures Baarn Delft, l995. 322 p.
SHARMA, A.; PADWALL-DESAI, S. R.; TEWARI, G. W.; BANDYOPADHYAY, C. Factors affecting antifungal activity of onion extractives against aflatoxin producing fungi. Applied and Environmental Microbiology, Washington, v. 46, n. 3, p. 741-744, 1981.
SINHA, K. K.; SINHA, A. K.; GAJENDRA, P. The effect of clove and cinnamon oils on growth of and aflatoxin production by Aspergillus flavus Letters in Applied Microbiology, Oxford, v. 16, p. 114-117, 1993.
TIWARI, R.; DIKSHIT, R. P.; CHANDAN, N. Inhibition of growth and aflatoxin B1 production of Aspergillus parasiticus by spice. Journal of Food Science an Tecnology, India, v. 20, p. 131-132, 1983.

*

Agricultural and Livestock Research Institution of Minas Gerais State - EPAMIG, P.O. Box 176 - 37200-000 - Lavras, MG, Brazil

Publication Dates

Publication in this collection
21 Oct 2010
Date of issue
Aug 2004

History

Received
16 Apr 2003
Accepted
08 Aug 2003

This work is licensed under a Creative Commons Attribution 4.0 International License.

[1] ARUN SHARMA, G. M.; TEWARI, A. J.; SHRIKHANDE, S. R.; PADWAL-DESAI; BANDYOPADHYAY, C. Inhibition of aflatoxin-producing fungi by onion extracts. Journal of Food Science, Chicago, v. 44, p. 1545-1547, 1979.

[2] AZZOUS, M. A.; BULLERMAN, L. R. Comparative antimycotic effects of selected herbs, spices, plant components and commercial anti-fungal agents. Journal of Food Protection, Ames, v. 45, n. 14, p. 1298-1301, 1982.

[3] BACHAMANN, F. M. The inhibiting action of certain spices on the growth of microorganisms. Journal of Industrial and Engineering Chemistry, Easton, n. 8, p. 620-623, 1916.

[4] BARA, M. T. F. Avaliaçăo do efeito inibidor de condimentos no desenvolvimento de Yersinia enterocolitica 1992. 73 f. Dissertaçăo (Mestrado em Microbiologia Agrícola) - Universidade Federal de Viçosa, Viçosa, 1992.

[5] BULLERMAN, L. B. Inhibition of aflatoxin production by cinnamon. Journal of Food Science, Chicago, v. 39, n. 6, p. 1163-1165, Nov./Dec. 1974.

[6] BULLERMAN, L. B.; LIEW, F. Y.; SEIER, S. A. Inhibition of growth and aflatoxin production by cinnamon and clove oils, cinnamic aldehyde and eugenol. Journal of Food Science, Chicago, n. 42, n. 6,p. 1107-1109, Nov./Dec. 1977.

[7] DEWIT, J. C.; NOTERMANS, S.; GORIN, N.; KAMPELMACHER, E. H. Effects of garlic and onion oil on toxin production by Crostridium botulinum in meat slurry. Journal of Food Protection, Ames, v. 42, p. 222-224, 1979.

[8] FARAG, R. S.; DAW, Z. Y.; ABO-RAYA, S. H. Influence of some spice essencial oils on Aspergillus parasiticus growth and production of aflatoxinas in a synthetic medium. Journal of Food Science, Chicago, v. 54, n. 1, p. 54-74, Jan./Feb. 1989.

[9] FARAG, R. S.; KHALIL, F. A.; TAHA, R. A.; ABOUL-ENIEN, A. Chemical studies on the unsaponifiable matter of the cottonseed and peanut oils infected by Aspergillus flavus Grasas Y Aceites, Seville, v. 32, p. 87, 1981.

[10] FERREIRA, D. F. Análise estatística por meio do Sisvar para Windows: versăo 4.0 In: REUNIĂO ANUAL DA REGIĂO BRASILEIRA DA SOCIEDADE INTERNACIONAL DE BIOMETRIA, 45., 2000, Săo Paulo, SP. Anais... Săo Paulo: SIB, 2000. p. 255-258.

[11] FILTENBORG, O.; FRISVAD, J. C. A simple screening: method for toxigenic moulds in pure cultures. Lebensmittel Wissenschaft und Technologie, London, v. 13, p. 128-130, 1980.

[12] HITOKOTO, H.; MOROZUMI, S.; WAUKE, T.; SAKAI, S.; KURATA, H. Inhibitory effects of spices on growth and toxin production of toxigenic fungi. Tokyo. Applied and Environmental Microbiology, Washington, v. 39, n. 4, p. 818-822, Apr. 1980.

[13] PATIKAR, K. L.; USHA, C. M.; SHETTY, H. S.; PASTER, N.; LACEY, J. Effect of spice oils growth and aflatoxin B1 production by Aspergillus flavus. Letters in Applied Microbiology, Oxford, v. 17, p. 49-51, 1993.

[14] SAMSON, R. A.; HOEKSTRA, E. S.; FRISVAD, J. C.; FILTENBORG, O. Introdution to food-borne fungi 4. ed. [S.l.]: Centraalbureau Voor Schimmelcultures Baarn Delft, l995. 322 p.

[15] SHARMA, A.; PADWALL-DESAI, S. R.; TEWARI, G. W.; BANDYOPADHYAY, C. Factors affecting antifungal activity of onion extractives against aflatoxin producing fungi. Applied and Environmental Microbiology, Washington, v. 46, n. 3, p. 741-744, 1981.

[16] SINHA, K. K.; SINHA, A. K.; GAJENDRA, P. The effect of clove and cinnamon oils on growth of and aflatoxin production by Aspergillus flavus Letters in Applied Microbiology, Oxford, v. 16, p. 114-117, 1993.

[17] TIWARI, R.; DIKSHIT, R. P.; CHANDAN, N. Inhibition of growth and aflatoxin B1 production of Aspergillus parasiticus by spice. Journal of Food Science an Tecnology, India, v. 20, p. 131-132, 1983.

Brasil

Brasil

Effect of powdered spice treatments on mycelial growth, sporulation and production of aflatoxins by toxigenic fungi

Efeito de tratamentos com condimentos em pó sobre o crescimento micelial, esporulação e produção de aflatoxinas por fungos toxigênicos

Abstracts

Publication Dates

History