In vitro and in vivo antifungal activity of natural inhibitors against Penicillium expansum

Fieira, Claudia; Oliveira, Francieli; Calegari, Rubens Perez; Machado, Aline Fernanda Perez; Coelho, Alexandre Rodrigo

doi:10.1590/s0101-20612013000500007

Cited by 23 publications

(17 citation statements)

References 32 publications

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“…This study showed that capsaicin concentration in the local chili pepper was 19.67mg/g and the 0.1967mg/ml was the MBC to inhibit on the growth of Lactococcus garvieae on culture media. The MBC of capsaicin in this study is conformity with other studies that indicated the minimum inhibitory concentration (MIC) of capsaicin to range from 0.1 to 0.2mg/ml (Fieira et al, 2013;Marini et al, 2015). Marini and colleagues (2015) demonstrated that the capsaicin minimum inhibitory concentrations (MICs) of erythromycin-resistant and erythromycin-susceptible strains were prevalently in a narrow range (0.064-0.128 mg/mL), where the most common MIC was 0.128 mg/mL and the highest MIC was exhibited at 0.512 mg/ml (Marini et al, 2015).…”

Section: Discussionsupporting

confidence: 90%

The Potential ofCapsicum annumExtracts to PreventLactococcosisin Tilapia

Ndashe

Ngh’ake²,

Pola³

et al. 2020

Preprint

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The capsaicin was extracted in-house from locally purchased chili pepper (Capsicum annum) using the conventional solvent extraction method. Varying concentrations of capsaicin were mixed with Lactococcus garvieae each and inoculated on Mueller Hinton agar to determine the minimum bactericidal concentration. Four groups of 100 fish each were injected with either 1) Capsaicin, 2) bacteria and capsaicin, 3) bacteria and 4) normal saline (negative control). The fish were observed for 7 days post treatment and experiment was repeated three times. Protection against infection was measured by the lack of clinical disease and survivability of the fish during period of experimentation. The minimum bactericidal concentration of capsaicin on growth of Lactococcus garvieae was 0.1967mg/ml. Significantly, more fish in the bacteria and capsaicin group survived (p<0.0001) compared to those injected with bacteria only. The findings suggest that chili pepper extract can prevent Lactococcus garvieae infection in tilapia.

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Section: Discussionsupporting

confidence: 90%

The Potential ofCapsicum annumExtracts to PreventLactococcosisin Tilapia

Ndashe

Ngh’ake²,

Pola³

et al. 2020

Preprint

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“…The in vivo evaluation was applicable in various techniques (Liu et al, 2009;Svecova, 2010;Prakash et al, 2012). In this study, the experiment adopted the technique by Xing et al (2012) and Fieira et al (2013) by artificially wounded the fruits and intentionally inoculated it with the tested fungi to determine the antifungal capability of P. cubeba L. Figure 2 shows the post seven day lesions diameter of artificially wounded tomato, grapes and lemon that has been inoculated with G. candidum, P. citrinum and T. hirsuta, treated with different treatments, respectively. Based on the results, smaller lesion diameter was measured on the samples treated with P. cubeba extract compared to the negative control (10.00% DMSO).…”

Section: Resultsmentioning

confidence: 99%

Antifungal activity of Piper cubeba L. extract on spoilage fungi isolated from tomato, grapes and lemon

Fazly-Ann¹,

Nor-Hafizah²,

Rukayadi³

2019

Food Res.

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The berries of Piper cubeba L. or commonly recognized as tailed pepper are traditionally used as flavoring ingredients in various types of food. It has been reported with abundant of phytochemical compounds that contribute to its nutritional and medicinal properties. The antimicrobial effect of the spice including antifungal activity was believed to reduce the potential of fungal spoilage thus minimizing food losses and wastage. This study was aimed to determine the antifungal activity of P. cubeba L. extract against isolated spoilage fungi namely Geotricum candidum (TMa 001), Penicillium citrinum (GRd 001) and Trametes hirsuta (LMd 001) by in vitro and in vivo techniques. Disc diffusion assay, minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) test of the methanolic extract were performed on the selected fungi. The largest inhibition zone, fungistatic and fungicidal effects were detected in T. hirsuta with 18.30±3.00 mm, 0.039 mg/mL and 0.078 mg/mL, respectively. The inhibition of conidial germination assay was performed at 0 × MIC, 0.5 × MIC, 1 × MIC, 2 × MIC, and 4 × MIC, and the result showed G. candidum were completely inhibited at 4 × MIC. The ideal concentration of P. cubeba L. extract on different selected food commodities were 0.50% against G. candidium in tomato, 0.50% to 5.00% against P. citrinum in grapes, and 5.00% against T. hirsuta in lemon. The findings implied that P. cubeba L. extract can be listed as one of the natural antifungal agents in food. The availability of various types of natural antifungal agents will help in reducing the usage of chemical fungicide, which may lead to adverse and deteriorating health effects in the events of prolong consumption.

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“…apples), capsaicin extract from Capsicum spp. could be used as a preventive method, revealing the capacity in vivo to hold fungus growth back during the first 14 test days [23]. Besides, for the P. expansum fungus, the capsaicin extract from Capsicum spp.…”

Section: Plant Extractsmentioning

confidence: 99%

“…The Environmental Protection Agency (EPA) suggests, as an alternative, the natural type control, since it does not present side effects, does not harm the environment, has an extensive public acceptance, and is relatively economic [10,13,15,21,22]. Therefore, the interest in researching organic and useful products likely used as a natural control, and generating thus a sustainable and profitable industry, has become increasingly important [8,18,23,24,25]. Some of the natural antifungals currently used are microorganisms, extracts, essential oils, or active compounds from plants [4,19,22,26].…”

Section: Introductionmentioning

confidence: 99%

Natural Compounds: A Sustainable Alternative to the Phytopathogens Control

Jiménez-Reyes¹,

Carrasco

Olea

et al. 2019

J. Chil. Chem. Soc.

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Fungi are the primary infectious agents in plants causing significant economic losses in agroindustry. Traditionally, these pathogens have been treated with different synthetic fungicides such as hydroxianilides, anilinopyrimidines, and azoles, to name a few. However, the indiscriminate use of these chemicals has increased fungi resistance in plants. Natural products have been researched as a control, and an alternative to these synthetic fungicides since they are not harmful to health and contribute to the environment caring. This review describes plants extracts, essential oils, and active compounds or secondary metabolites as antifungal agents both, in vitro and in vivo. Active compounds have been recently described as the best candidates for the control of phytopathogenic fungi. When metabolized by plants, these compounds concentrations rely on the environmental conditions and pathogens incidence. However, one issue regarding the direct application of these preformed compounds in plants touch upon their low persistence in the environment, and their even lower bioavailability than synthetic fungicides. Hence the challenge is to develop useful formulations based on natural products to increase the compounds solubility facilitating thus their application in the field while maintaining their properties.

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In vitro and in vivo antifungal activity of natural inhibitors against Penicillium expansum

Abstract: 0.05) after 14 (80.45%) and 21 days (72.13%), respectively. These results contribute providing new options for using antifungal agents against Penicillium expansum.]]>

Cited by 23 publications

References 32 publications

The Potential ofCapsicum annumExtracts to PreventLactococcosisin Tilapia

The Potential ofCapsicum annumExtracts to PreventLactococcosisin Tilapia

Antifungal activity of Piper cubeba L. extract on spoilage fungi isolated from tomato, grapes and lemon

Natural Compounds: A Sustainable Alternative to the Phytopathogens Control

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