Fusarium graminearum growth inhibition mechanism using phenolic compounds from Spirulina sp

• Autor(a) principal: Pagnussatt, Fernanda Arnhold
• Data de Publicação: 2013
• Outros Autores: Kupski, Larine, Darley, Francine Toralles, Filoda, Paula Freitas, Del Ponte, Emerson Medeiros, Buffon, Jaqueline Garda, Furlong, Eliana Badiale
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da FURG (RI FURG)
• Texto Completo: http://repositorio.furg.br/handle/1/4421
• topic: natural antifungal agent; structural compounds; enzymes; antifúngico natural; compostos estruturais; enzimas

The application of natural antifungal substances is motivated by the need for alternatives to existing methods that are not always applicable, efficient, or that do not pose risk to consumers or the environment. Furthermore, studies on the behaviour of toxigenic species in the presence of natural fungicides have enabled their safe application in the food chain In this study, Spirulina LEB-18 phenolic extract was assessed for its antifungal activity on 12 toxigenic strains of Fusarium graminearum isolated from barley and wheat. The susceptible metabolic pathways were assessed through the determination of structural compounds (glucosamine and ergosterol) and enzyme activity of the microorganisms’ primary metabolism. The results indicate that phenolic extracts reduced the growth rate of the toxigenic species investigated. The IC50 was obtained by applying 3 to 8% (p/p) of phenolic compounds in relation to the culture medium. The use of this natural fungicide proved promising for the inhibition of fungal multiplication, especially in terms of the inactivation of enzymatic systems (amylase and protease) of Fusarium graminearum.