Fusarium graminearum growth inhibition mechanism using phenolic compounds from Spirulina sp

Pagnussatt, Fernanda Arnhold; Kupski, Larine; Darley, Francine Toralles; Filoda, Paula Freitas; Ponte, Emerson M. Del; Garda‐Buffon, Jaqueline; Badiale‐Furlong, Eliana

doi:10.1590/s0101-20612013000500012

Cited by 28 publications

(19 citation statements)

References 12 publications

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“…Concentrations of phenolic extract incorporated into liposomes were based on previous studies of phenolic extract in its free form, with mean inhibition of 69% for the isolates investigated by this study (Pagnussatt et al, 2013).…”

Section: Antifungal Activitymentioning

confidence: 99%

Assessment of the encapsulation effect of phenolic compounds from Spirulina sp. LEB-18 on their antifusarium activities

et al. 2016

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Section: Antifungal Activitymentioning

confidence: 99%

Assessment of the encapsulation effect of phenolic compounds from Spirulina sp. LEB-18 on their antifusarium activities

et al. 2016

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“…Carrillo-Parra et al 5 informaron similares resultados; estos autores observaron que el incremento 3 5 Días de tratamiento de las concentraciones de compuestos fenólicos y flavonoides puede inhibir de manera diferencial a Coniophora puteana y Trametes versicolor. Asimismo, Pagnussatt et al 17 reportaron una disminución en el desarrollo de Fusarium graminearum al ser expuesto a extractos fenólicos obtenidos de microalgas. Recientemente, Ahn et al 1 encontraron que el ácido gálico y el metil galato aislados de Galla rhois inhibe la ruta de señalamiento relacionada con el ciclo de la adenil ciclasa, que participa en la formación del apresorio de Magnaporthe grisea.…”

Section: Análisis Estadísticounclassified

“…Pagnussatt et al 17 encontraron que compuestos fenólicos presentes en extractos obtenidos de microalgas redujeron el desarrollo de Fusarium graminearum mediante la inhibición de la síntesis de aminoácidos. Por otra parte, los carotenoides como la capsantina y la capsorubina, que son componentes claves asociados a la coloración roja del género Capsicum, pueden presentar efectos antibacteriales y antifúngicos 4,10 .…”

Section: Introductionunclassified

Efecto antifúngico de extractos fenólicos y de carotenoides de chiltepín (Capsicum annum var. glabriusculum) en Alternaria alternata y Fusarium oxysporum

Rodríguez-Maturino¹,

Troncoso‐Rojas

Sánchez‐Estrada

et al. 2015

Revista Argentina de Microbiología

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The effect of phenolic and carotenoid extracts from chiltepin fruits on mycelial growth and the inhibition of conidial germination of Alternaria alternata and Fusarium oxysporum were investigated in the present work. Phenolic extracts inhibited mycelial growth of A.alternata by 38.46%, and significantly reduced conidial germination on the fifth day after treatment to 92% in relation to control. No significant changes were observed in the inhibition of mycelial growth in Fusarium oxysporum; however, the number of germinated conidia was reduced, showing 85% inhibition five days after treatment in relation to control. Moreover, carotenoid extracts showed 38.5% inhibition of mycelial growth and 85.3% inhibition of conidial germination of A.alternata, five days after treatment. Carotenoid extracts showed less inhibition of mycelial growth (20.3%) in F.oxysporum, with respect to A.alternata; while there was greater inhibition of conidial germination (96%) on the fifth day after treatment. Phenolic and carotenoid extracts from chiltepin may be a promising alternative as a natural fungicide against fungi of agricultural importance.

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“…Phenolic compounds, proteins, essential oils, among others, can act inhibiting cell wall components such as glycosamine, chitin, ergosterol and mannoproteins, destroying the membrane integrity and hindering the entry of nutrients [4,34,35]. They can also inhibit protein and amino acids synthesis, biosynthesis of sphingolipids to interfere in the transport of electrons, making the fungal cell integrity unfeasible [36].…”

Section: Natural Preservativesmentioning

confidence: 99%

“…The measurement of colonies halo inhibition, constituents of membranes and cell walls (ergosterol and glucosamine), alterations in the enzymatic activity with consequent diminution of the synthesis of biomolecules of the species, are the indicatives used to demonstrate inhibition mechanism of cellular growth [11,35,37].…”

Section: Natural Preservativesmentioning

confidence: 99%

Can Microalgae Act as Source of Preservatives in Food Chain?

Scaglioni¹,

Badiale‐Furlong²

2017

JFSE

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Microalgae are a potential source for various valuable chemicals for commercial applications ranging from nutraceuticals to fuels. This review aims to focus on microalgal as preservative potential to food chain. The main compounds responsible for these properties, like carotenoids, phenolic compounds, antioxidant vitamins, sterols and polyunsaturated fatty acids are discussed because microalgae can be cultivated under controlled conditions to improve their production. We have listed several studies performed in recent years supporting the health benefits that most of these compounds can provide. Therefore, they may represent an excellent source of preservatives in food chain once their safety as a food supplement has been also confirmed.

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Fusarium graminearum growth inhibition mechanism using phenolic compounds from Spirulina sp

Cited by 28 publications

References 12 publications

Assessment of the encapsulation effect of phenolic compounds from Spirulina sp. LEB-18 on their antifusarium activities

Assessment of the encapsulation effect of phenolic compounds from Spirulina sp. LEB-18 on their antifusarium activities

Efecto antifúngico de extractos fenólicos y de carotenoides de chiltepín (Capsicum annum var. glabriusculum) en Alternaria alternata y Fusarium oxysporum

Can Microalgae Act as Source of Preservatives in Food Chain?

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