Ageratum conyzoides essential oil as aflatoxin suppressor of Aspergillus flavus
Ageratum conyzoides essential oil as aflatoxin suppressor of Aspergillus flavus
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DOI:
10.1016/j.ijfoodmicro.2009.10.017
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发表时间:
2010-01-31
影响因子:
5.4
通讯作者:
Felicio, Joana D.
中科院分区:
文献类型:
--
作者:
Nogueira, Juliana H. C.;Goncalez, Edlayne;Felicio, Joana D.
Aflatoxin B-1 (AFB(1)) is a highly toxic and carcinogenic metabolite produced by Aspergillus species on food and agricultural commodities. Inhibitory effects of essential oil of Ageratum conyzoides, on the mycelial growth and aflatoxin B-1 production by Aspergillus flavus were studied. Cultures were incubated in yeast extract-sucrose (YES) broth for days at 25 degrees C at the following different concentrations of the essential oil (from 0.0 to 30 mu g/mL). The essential oil inhibited fungal growth to different extents depending on the concentration, and completely inhibited aflatoxin production at concentrations above 0.10 mu g/mL The analysis of the oil by GC/MS showed that its main components are precocene II (46.35%), precocene I (42.78%), cumarine (5.01%) and Trans-caryophyllene (3.02%). Comparison by transmission electron microscopy of the fungal cells, control and those incubated with different concentrations of essential oil, showed ultra-structural changes which were concentration dependent of the essential oil of A. conyzoides. Such ultra-structural changes were more evident in the endomembrane system, affecting mainly the mitochondria. Degradation was also observed in both surrounding fibrils. The ability to inhibit aflatoxin production as a new biological activity of A.conyzoides L indicates that it may be considered as a useful too] for a better understanding of the complex pathway of aflatoxin biosynthesis. (C) 2009 Elsevier B.V. All rights reserved.