Evaluation of gaseous allyl isothiocyanate against the growth of mycotoxigenic fungi and mycotoxin production in corn stored for 6 months

Nazareth, Tiago de Melo; Corrêa, Jessica Audrey Feijó; Pinto, Anne Caroline Schoch Marques; Palma, J; Meca, Giuseppe; Bordin, Keliani; Luciano, Fernando Bittencourt

doi:10.1002/jsfa.9061

Cited by 27 publications

(21 citation statements)

References 33 publications

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“…This demonstrated a precise approach to record the effect of yeast VOCs on mono-spore fungal mass. In a similar approach, the addition of 50 µL/L of gaseous allyl isothiocyanate in the fungal growth media resulted in the inhibition of Aspergillus parasiticus growth at 3.17 log CFU/g as compared to the control [ 24 ]. In line with the present study, inoculation of a baker’s yeast in the liquid media having A. flavus spore suspension resulted in 15.4 to 41.6% decreased AFB1 synthesis [ 25 ].…”

Section: Resultsmentioning

confidence: 99%

Application of Low-Fermenting Yeast Lachancea thermotolerans for the Control of Toxigenic Fungi Aspergillus parasiticus, Penicillium verrucosum and Fusarium graminearum and Their Mycotoxins

Zeidan

Hassan

Al‐Thani

et al. 2018

Toxins

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Mycotoxins are important contaminants of food and feed. In this study, low fermenting yeast (Lachancea thermotolerans) and its derivatives were applied against toxigenic fungi and their mycotoxins. A. parasiticus, P. verrucosum and F. graminearum and their mycotoxins were exposed to yeast volatile organic compounds (VOCs) and cells, respectively. VOCs reduced significantly the fungal growth (up to 48%) and the sporulation and mycotoxin synthesis (up to 96%). Very interestingly, it was shown that even 7 yeast colonies reduced Fusarium’s growth and the synthesis of its mycotoxin, deoxynivalenol (DON). Moreover, decreasing yeast nutrient concentrations did not affect the inhibition of fungal growth, but reduced DON synthesis. In addition, inactivated yeast cells were able to remove up to 82% of the ochratoxin A (OTA). As an application of these findings, the potentialities of the VOCs to protect tomatoes inoculated with F. oxysporum was explored and showed that while in the presence of VOCs, no growth was observed of F. oxysporum on the inoculated surface areas of tomatoes, in the absence of VOCs, F. oxysporum infection reached up to 76% of the tomatoes’ surface areas. These results demonstrate that the application of yeasts and their derivatives in the agriculture and food industry might be considered as a very promising and safe biocontrol approach for food contamination.

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Section: Resultsmentioning

confidence: 99%

Application of Low-Fermenting Yeast Lachancea thermotolerans for the Control of Toxigenic Fungi Aspergillus parasiticus, Penicillium verrucosum and Fusarium graminearum and Their Mycotoxins

Zeidan

Hassan

Al‐Thani

et al. 2018

Toxins

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“…On the one hand, despite the large reduction of AFB 1 provoked by CFS application, the levels of AFB 1 were higher than those set by the European Union (5 ng/g). On the other hand, the levels of AFB 1 and FB 1 were lower than those established by the FDA (20 ng/g of AFB 1 and 2000 ng/g of FB 1 ) to non-processed corn for human consumption [58][59][60].…”

Section: Biopreservation and Shelf-life Improvement By L Plantarum Cmentioning

confidence: 99%

“…The biopreservation test was performed in laboratory scale silos as described by Nazareth et al with modifications [60].…”

Section: Biopreservation Of Corn Kernels and Corn Earsmentioning

confidence: 99%

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Potential Application of Lactic Acid Bacteria to Reduce Aflatoxin B1 and Fumonisin B1 Occurrence on Corn Kernels and Corn Ears

Nazareth

Luz

Torrijos

et al. 2019

Toxins

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Fungal spoilage is an important issue for the food industry, leading to food sensory defects, food waste, economic losses and public health concern through the production of mycotoxins. Concomitantly, the search for safer natural products has gained importance since consumers began to look for less processed and chemically treated foods. In this context, the aim of this study was to evaluate the antifungal and antimycotoxigenic effect of seven strains of Lactobacillus plantarum. Lactic acid bacteria (LAB) were grown on Man Rogosa Sharpe (MRS) broth at 37 °C in anaerobic conditions. After that, the cell-free supernatant (CFS) were recovered to determine its antifungal activity by halo diffusion agar test. In addition, minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) was determined for each L. plantarum CFS by 96-well microplates method. Additionally, CFS was used as a natural biocontrol agent on corn kernels and corn ears contaminated with Aspergillus flavus and Fusarium verticillioides, respectively. The L. plantarum CECT 749 CFS showed the highest antifungal effect against all essayed strains. Moreover, the employment of this CFS in food reduced the mycotoxin production at a percentage ranging from 73.7 to 99.7%. These results suggest that the L. plantarum CECT 749 CFS could be promising for the biocontrol of corn.

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“…A indústria de alimentos utiliza substâncias antimicrobianas para evitar contaminação dos produtos e prolongar sua vida de prateleira. Diferentes alternativas naturais para aplicação em alimentos vêm sendo estudadas e aplicadas, tais como óleos essenciais (Calo et al, 2015), componentes de óleos essenciais (Lopes et al, 2018;Nazareth et al, 2018), extratos vegetais (Abdollahzadeh et al, 2014), ácidos fenólicos (Meira et al, 2017), bacteriocinas (Johnson et al, 2018), bem como enzimas e peptídeos obtidos de fontes alimentares, tais como a lisozima, obtida do ovo, e a lactoferrina, obtida do leite (Pellegrini, 2003;Udenigwe & Aluko, 2012;Corrêa et al, 2018).…”

Section: Introductionunclassified

Estabelecimento de sistema bacteriano de expressão de peptídeos derivados da enzima vegetal RuBisCO

Corrêa

Yurgel

Udenigwe

et al. 2019

Braz. J. Food Technol.

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Resumo O objetivo do presente estudo foi estabelecer um sistema bacteriano de expressão de peptídeos derivados da proteólise simulada in silico da enzima ribulose-1,5-bisfosfato carboxilase oxigenase (RuBisCO), proveniente de soja, visando viabilizar um método sustentável de produção dessas moléculas para futura aplicação industrial. Inicialmente, foi conferida à cepa Escherichia coli S17-1 cálcio-competência para propagação do plasmídeo de expressão pET-30a(+) contendo o inserto codificante da sequência peptídica GSIKAFKEATKVDKVVVLWTALVPR. Após extração de DNA plasmidial, o material foi transformado em células de alto rendimento E. coli Rosetta™(DE3)pLysS. As células Rosetta portando o plasmídeo de expressão foram induzidas e a produção dos peptídeos foi verificada por meio de eletroforese em gel vertical, confirmando o estabelecimento de um sistema de expressão viável para peptídeos heterólogos. Assim, a produção em maior escala de peptídeos derivados de RuBisCO – associando-se futuramente etapas de purificação e ativação – torna-se possível. Além disso, o método aqui estabelecido pode também ser aplicado utilizando diferentes sequências peptídicas com atividade antimicrobiana.

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Evaluation of gaseous allyl isothiocyanate against the growth of mycotoxigenic fungi and mycotoxin production in corn stored for 6 months

Abstract: Prophylactic treatment with AITC reduced the fungal population and inhibited fumonisin B production in stored corn, exhibiting great potential to be applied in corn silos to prevent fungi contamination and minimize mycotoxin levels. © 2018 Society of Chemical Industry.

Cited by 27 publications

References 33 publications

Application of Low-Fermenting Yeast Lachancea thermotolerans for the Control of Toxigenic Fungi Aspergillus parasiticus, Penicillium verrucosum and Fusarium graminearum and Their Mycotoxins

Application of Low-Fermenting Yeast Lachancea thermotolerans for the Control of Toxigenic Fungi Aspergillus parasiticus, Penicillium verrucosum and Fusarium graminearum and Their Mycotoxins

Potential Application of Lactic Acid Bacteria to Reduce Aflatoxin B1 and Fumonisin B1 Occurrence on Corn Kernels and Corn Ears

Estabelecimento de sistema bacteriano de expressão de peptídeos derivados da enzima vegetal RuBisCO

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