2019
DOI: 10.1016/j.procbio.2019.02.007
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Cytotoxicity, antifungal and anti mycotoxins effects of phenolic compounds from fermented rice bran and Spirulina sp

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Cited by 58 publications
(18 citation statements)
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“…Christ-Ribeiro et al [37] reported a positive correlation between antifungal properties and phenolic compounds. After fermenting rice bran with R. oryzae, these authors found a 39.8% inhibition of the fungal growth of Penicillium verrucosum, related to the polyphenol content of the fermented sample.…”
Section: Antifungalsmentioning
confidence: 97%
See 1 more Smart Citation
“…Christ-Ribeiro et al [37] reported a positive correlation between antifungal properties and phenolic compounds. After fermenting rice bran with R. oryzae, these authors found a 39.8% inhibition of the fungal growth of Penicillium verrucosum, related to the polyphenol content of the fermented sample.…”
Section: Antifungalsmentioning
confidence: 97%
“…Bacillus cereus SSF Antioxidant chitooligosaccharides [35] Shrimp waste P. acidolactici SmF Antioxidant compounds [36] Rice bran R. oryzae SmF Phenolic compounds [37] Rice bran R. oryzae SmF Phenolic compounds [38] Apple by-products Weissella cibaria and S. cerevisiae SmF Dietary fibers and volatile compounds [39] Whey (cheese manufacturing by-product)…”
Section: Smfmentioning
confidence: 99%
“…Several extraction methods have been used to extract phenolic compounds from plants, varying from conventional techniques (e.g., maceration) (Dammak et al., 2018) to more advanced techniques such as subcritical water extraction (Montibus et al., 2021). The activity of these extracts to counteract mycotoxin production was determined by in vitro culture of mycotoxigenic fungi in liquid or solid medias (Boonmee et al., 2020; Christ‐Ribeiro et al., 2019). The effect on fungal growth is evaluated by measuring fungal radial growth or weighing fungal biomass after drying (Atanasova‐Pénichon et al., 2014; Nobili et al., 2019).…”
Section: Strategies To Fight Against Toxigenic Fungi and Mycotoxin Pr...mentioning
confidence: 99%
“…This function, responsible for the bound phenolic compounds. This can be explained due to the fact that phenolic acids such as hydroxybenzoic and hydroxycinnamic, which act to increase structural rigidity and protect cells with matrix antibacterial, antifungal and antioxidant activities, can form several connections with different groups of the cell wall becoming " trapped "within the matrix by means of hydrogen bonds or hydrophobic interactions (Christ-Ribeiro et al, 2019;Zhang et al, 2020). Thus, with the extraction of the linked phenolic compounds they become available and increase the antioxidant activity as shown in Table 3.…”
Section: Fermentation Timementioning
confidence: 99%