The antifungal activity of extracts of Osmundea pinnatifida, an edible seaweed, indicates its usage as a safe environmental fungicide or as a food additive preventing post-harvest fungal food contamination
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/18630 |
Resumo: | In the present work, we explored the antifungal activity of the wild edible seaweed Osmundea pinnatifida (Rhodophyta) collected from the Portuguese coast, which is used as a food seasoning in Scotland, Ireland and Portugal. We performed a sequential extraction of the seaweed components with methanol, dichloromethane and n-hexane. These extracts showed an antifungal activity against Alternaria infectoria and Aspergillus fumigatus. The n-hexane fraction of the seaweed inhibited the sporulation of Alternaria infectoria at 30 μg mL −1 and induced a statistically significant decrease in β-glucan content. Furthermore, liquid cultures of Aspergillus fumigatus supplemented with 10 μg mL −1 of the n-hexane fraction showed abnormal conidiophores, completely devoid of phialides and conidia associated with a decrease of 18.3% in the chitin content. The n-hexane fraction analysis by GC-MS revealed that it includes palmitic acid (29.6%), phytol isomer 1 (12.8%), oleic acid (9.6%), stearic acid (6.2%) and D-(−)-tagatofuranose (4.1%), among other compounds present at lower concentrations. The present study reveals Osmundea pinnatifida as a promising source of biologically active compounds inhibiting fungal growth and conidiation, the main dispersal mechanism of filamentous fungi as Aspergillus fumigatus and Alternaria alternata, revealing its utility both as an environmental fungicide against fungal diseases and as a food preservative against fungal post-harvest food contamination. |
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The antifungal activity of extracts of Osmundea pinnatifida, an edible seaweed, indicates its usage as a safe environmental fungicide or as a food additive preventing post-harvest fungal food contaminationSeaweedAntioxidantsBacillus subtilisIn the present work, we explored the antifungal activity of the wild edible seaweed Osmundea pinnatifida (Rhodophyta) collected from the Portuguese coast, which is used as a food seasoning in Scotland, Ireland and Portugal. We performed a sequential extraction of the seaweed components with methanol, dichloromethane and n-hexane. These extracts showed an antifungal activity against Alternaria infectoria and Aspergillus fumigatus. The n-hexane fraction of the seaweed inhibited the sporulation of Alternaria infectoria at 30 μg mL −1 and induced a statistically significant decrease in β-glucan content. Furthermore, liquid cultures of Aspergillus fumigatus supplemented with 10 μg mL −1 of the n-hexane fraction showed abnormal conidiophores, completely devoid of phialides and conidia associated with a decrease of 18.3% in the chitin content. The n-hexane fraction analysis by GC-MS revealed that it includes palmitic acid (29.6%), phytol isomer 1 (12.8%), oleic acid (9.6%), stearic acid (6.2%) and D-(−)-tagatofuranose (4.1%), among other compounds present at lower concentrations. The present study reveals Osmundea pinnatifida as a promising source of biologically active compounds inhibiting fungal growth and conidiation, the main dispersal mechanism of filamentous fungi as Aspergillus fumigatus and Alternaria alternata, revealing its utility both as an environmental fungicide against fungal diseases and as a food preservative against fungal post-harvest food contamination.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and the FEDER under Programme PT2020 for financial support to CIMO (UID/ AGR/00690/2013) and L. Barros contract. This study was partly supported by FEDER funds through the Operational Programme Competitiveness Factors-COMPETE and national funds by FCT-Foundation for Science and Technology under the strategic project UID/NEU/04539/ 2013. C. Fernandes is a recipient of a postdoctoral fellowship from FCT-Fundação para a Ciência e Tecnologia (SFRH/ BPD/63733/2009). The authors also acknowledge financial support from the Portuguese Foundation for Science and Technology, through the strategic project UID/MAR/04292/ 2013 granted to MARE.Biblioteca Digital do IPBSilva, PauloFernandes, ChantalBarros, LillianFerreira, Isabel C.F.R.Pereira, LeonelGonçalves, Teresa2018-01-19T10:00:00Z20182018-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/18630engSilva, Paulo; Fernandes, Chantal; Barros, Lillian; Ferreira, Isabel C.F.R.; Pereira, Leonel; Gonçalves, Teresa (2018). The antifungal activity of extracts of Osmundea pinnatifida, an edible seaweed, indicates its usage as a safe environmental fungicide or as a food additive preventing post-harvest fungal food contamination. Food & function. ISSN 2042-650X. 9, p. 6187-61952042-650X10.1039/c8fo01797binfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:42:50Zoai:bibliotecadigital.ipb.pt:10198/18630Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:09:02.239708Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
The antifungal activity of extracts of Osmundea pinnatifida, an edible seaweed, indicates its usage as a safe environmental fungicide or as a food additive preventing post-harvest fungal food contamination |
title |
The antifungal activity of extracts of Osmundea pinnatifida, an edible seaweed, indicates its usage as a safe environmental fungicide or as a food additive preventing post-harvest fungal food contamination |
spellingShingle |
The antifungal activity of extracts of Osmundea pinnatifida, an edible seaweed, indicates its usage as a safe environmental fungicide or as a food additive preventing post-harvest fungal food contamination Silva, Paulo Seaweed Antioxidants Bacillus subtilis |
title_short |
The antifungal activity of extracts of Osmundea pinnatifida, an edible seaweed, indicates its usage as a safe environmental fungicide or as a food additive preventing post-harvest fungal food contamination |
title_full |
The antifungal activity of extracts of Osmundea pinnatifida, an edible seaweed, indicates its usage as a safe environmental fungicide or as a food additive preventing post-harvest fungal food contamination |
title_fullStr |
The antifungal activity of extracts of Osmundea pinnatifida, an edible seaweed, indicates its usage as a safe environmental fungicide or as a food additive preventing post-harvest fungal food contamination |
title_full_unstemmed |
The antifungal activity of extracts of Osmundea pinnatifida, an edible seaweed, indicates its usage as a safe environmental fungicide or as a food additive preventing post-harvest fungal food contamination |
title_sort |
The antifungal activity of extracts of Osmundea pinnatifida, an edible seaweed, indicates its usage as a safe environmental fungicide or as a food additive preventing post-harvest fungal food contamination |
author |
Silva, Paulo |
author_facet |
Silva, Paulo Fernandes, Chantal Barros, Lillian Ferreira, Isabel C.F.R. Pereira, Leonel Gonçalves, Teresa |
author_role |
author |
author2 |
Fernandes, Chantal Barros, Lillian Ferreira, Isabel C.F.R. Pereira, Leonel Gonçalves, Teresa |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Silva, Paulo Fernandes, Chantal Barros, Lillian Ferreira, Isabel C.F.R. Pereira, Leonel Gonçalves, Teresa |
dc.subject.por.fl_str_mv |
Seaweed Antioxidants Bacillus subtilis |
topic |
Seaweed Antioxidants Bacillus subtilis |
description |
In the present work, we explored the antifungal activity of the wild edible seaweed Osmundea pinnatifida (Rhodophyta) collected from the Portuguese coast, which is used as a food seasoning in Scotland, Ireland and Portugal. We performed a sequential extraction of the seaweed components with methanol, dichloromethane and n-hexane. These extracts showed an antifungal activity against Alternaria infectoria and Aspergillus fumigatus. The n-hexane fraction of the seaweed inhibited the sporulation of Alternaria infectoria at 30 μg mL −1 and induced a statistically significant decrease in β-glucan content. Furthermore, liquid cultures of Aspergillus fumigatus supplemented with 10 μg mL −1 of the n-hexane fraction showed abnormal conidiophores, completely devoid of phialides and conidia associated with a decrease of 18.3% in the chitin content. The n-hexane fraction analysis by GC-MS revealed that it includes palmitic acid (29.6%), phytol isomer 1 (12.8%), oleic acid (9.6%), stearic acid (6.2%) and D-(−)-tagatofuranose (4.1%), among other compounds present at lower concentrations. The present study reveals Osmundea pinnatifida as a promising source of biologically active compounds inhibiting fungal growth and conidiation, the main dispersal mechanism of filamentous fungi as Aspergillus fumigatus and Alternaria alternata, revealing its utility both as an environmental fungicide against fungal diseases and as a food preservative against fungal post-harvest food contamination. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-01-19T10:00:00Z 2018 2018-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/18630 |
url |
http://hdl.handle.net/10198/18630 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Silva, Paulo; Fernandes, Chantal; Barros, Lillian; Ferreira, Isabel C.F.R.; Pereira, Leonel; Gonçalves, Teresa (2018). The antifungal activity of extracts of Osmundea pinnatifida, an edible seaweed, indicates its usage as a safe environmental fungicide or as a food additive preventing post-harvest fungal food contamination. Food & function. ISSN 2042-650X. 9, p. 6187-6195 2042-650X 10.1039/c8fo01797b |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
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application/pdf |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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