| Literature DB >> 25466118 |
Cássia Yumie Kohiyama1, Milene Mayumi Yamamoto Ribeiro1, Simone Aparecida Galerani Mossini2, Erika Bando2, Natália da Silva Bomfim1, Samuel Botião Nerilo1, Gustavo Henrique Oliveira Rocha2, Renata Grespan1, Jane Martha Graton Mikcha3, Miguel Machinski4.
Abstract
The antifungal and antiaflatoxigenic properties of Thymus vulgaris essential oil (TEO) were evaluated upon Aspergillus flavus "in vitro". Suspension containing 10(6) of A. flavus were cultivated with TEO in concentrations ranging from 50 to 500 μg/mL. TEO reached minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) at 250 μg/mL. Inhibition of ergosterol biosynthesis was detected at a concentration of 100 μg/mL of TEO. Morphological evaluation performed by both light microscopy and scanning electron microscopy showed that antifungal activity of TEO could be detected starting at a concentration of 50 μg/mL and the fungicide effect at a concentration of 250 μg/mL. TEO completely inhibited production of both B1 and B2 aflatoxins (AFB1 and AFB2) at a concentration of 150 μg/mL. This way, fungal biomass development and aflatoxin production were dependent on TEO concentration. Therefore, TEO was capable of controlling the growth of A. flavus and its production of aflatoxins.Entities:
Keywords: Antifungal; Aspergillus flavus; Ergosterol; Mycotoxins; Thyme essential oil
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Year: 2014 PMID： 25466118 DOI： 10.1016/j.foodchem.2014.10.135
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514