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

Detalhes bibliográficos
Autor(a) principal: Chalfoun, Sára Maria
Data de Publicação: 2004
Outros Autores: Pereira, Marcelo Cláudio, Resende, Mario Lúcio V., Angélico, Caroline Lima, Silva, Rozane Aparecida da
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542004000400018
http://repositorio.ufla.br/jspui/handle/1/5928
Resumo: 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.
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spelling Effect of powdered spice treatments on mycelial growth, sporulation and production of aflatoxins by toxigenic fungiEfeito de tratamentos com condimentos em pó sobre o crescimento micelial, esporulação e produção de aflatoxinas por fungos toxigênicosSpicesAflatoxinsPests - Biological controlFungiCondimentosAflatoxinasPragas - Controle biológicoFungosThe 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.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.Editora da Universidade Federal de Lavras2004-08-012015-04-30T13:33:11Z2015-04-30T13:33:11Z2015-04-30info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articletext/htmlhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542004000400018CHALFOUN, S. M. et al. Effect of powdered spice treatments on mycelial growth, sporulation and production of aflatoxins by toxigenic fungi. Ciência e Agrotecnologia, Lavras, v. 28, n. 4, p. 856-862, jul./ago. 2004.http://repositorio.ufla.br/jspui/handle/1/5928Ciência e Agrotecnologia v.28 n.4 2004reponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAChalfoun, Sára MariaPereira, Marcelo CláudioResende, Mario Lúcio V.Angélico, Caroline LimaSilva, Rozane Aparecida daenginfo:eu-repo/semantics/openAccess2016-06-08T17:10:51Zoai:localhost:1/5928Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2016-06-08T17:10:51Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv 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
title Effect of powdered spice treatments on mycelial growth, sporulation and production of aflatoxins by toxigenic fungi
spellingShingle Effect of powdered spice treatments on mycelial growth, sporulation and production of aflatoxins by toxigenic fungi
Chalfoun, Sára Maria
Spices
Aflatoxins
Pests - Biological control
Fungi
Condimentos
Aflatoxinas
Pragas - Controle biológico
Fungos
title_short Effect of powdered spice treatments on mycelial growth, sporulation and production of aflatoxins by toxigenic fungi
title_full Effect of powdered spice treatments on mycelial growth, sporulation and production of aflatoxins by toxigenic fungi
title_fullStr Effect of powdered spice treatments on mycelial growth, sporulation and production of aflatoxins by toxigenic fungi
title_full_unstemmed Effect of powdered spice treatments on mycelial growth, sporulation and production of aflatoxins by toxigenic fungi
title_sort Effect of powdered spice treatments on mycelial growth, sporulation and production of aflatoxins by toxigenic fungi
author Chalfoun, Sára Maria
author_facet Chalfoun, Sára Maria
Pereira, Marcelo Cláudio
Resende, Mario Lúcio V.
Angélico, Caroline Lima
Silva, Rozane Aparecida da
author_role author
author2 Pereira, Marcelo Cláudio
Resende, Mario Lúcio V.
Angélico, Caroline Lima
Silva, Rozane Aparecida da
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Chalfoun, Sára Maria
Pereira, Marcelo Cláudio
Resende, Mario Lúcio V.
Angélico, Caroline Lima
Silva, Rozane Aparecida da
dc.subject.por.fl_str_mv Spices
Aflatoxins
Pests - Biological control
Fungi
Condimentos
Aflatoxinas
Pragas - Controle biológico
Fungos
topic Spices
Aflatoxins
Pests - Biological control
Fungi
Condimentos
Aflatoxinas
Pragas - Controle biológico
Fungos
description 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.
publishDate 2004
dc.date.none.fl_str_mv 2004-08-01
2015-04-30T13:33:11Z
2015-04-30T13:33:11Z
2015-04-30
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://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542004000400018
CHALFOUN, S. M. et al. Effect of powdered spice treatments on mycelial growth, sporulation and production of aflatoxins by toxigenic fungi. Ciência e Agrotecnologia, Lavras, v. 28, n. 4, p. 856-862, jul./ago. 2004.
http://repositorio.ufla.br/jspui/handle/1/5928
url http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542004000400018
http://repositorio.ufla.br/jspui/handle/1/5928
identifier_str_mv CHALFOUN, S. M. et al. Effect of powdered spice treatments on mycelial growth, sporulation and production of aflatoxins by toxigenic fungi. Ciência e Agrotecnologia, Lavras, v. 28, n. 4, p. 856-862, jul./ago. 2004.
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Editora da Universidade Federal de Lavras
publisher.none.fl_str_mv Editora da Universidade Federal de Lavras
dc.source.none.fl_str_mv Ciência e Agrotecnologia v.28 n.4 2004
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
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