Benzyl isothiocyanate fumigation inhibits growth, membrane integrity and mycotoxin production in<i>Alternaria alternata</i>

Wang, Tiaolan; Li, Yongcai; Bi, Yang; Zhang, Miao; Zhang, Tingting; Zheng, Xiaoyuan; Yupeng, Dong; Huang, Yi

doi:10.1039/c9ra09225k

Cited by 19 publications

(20 citation statements)

References 56 publications

(65 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The less polar phenethyl ITC was shown to cause a cell membrane disruption in Alternaria alternata [ 94 ]. The same was observed in case of Alternaria alternata treated with benzyl ITC [ 89 ]. More in-depth effects are detailed below.…”

Section: Proposed Mechanisms Of the Isothiocyanate Antifungal Activitysupporting

confidence: 75%

“…Cellular signaling and reception pathway genes showed mixed regulation upon allyl ITC exposure. Another study [ 89 ] came to similar conclusions when examining the inhibition of mycotoxin production by benzyl ITC in Alternaria alternata : production of alternariol monomethyl ether, alternariol, altenuene and tentoxin was inhibited during the treatment. These results suggest that the slower growth and the massive amount of resources that are consumed by oxidative defense more than offset the increased biosynthesis of the aflatoxin per cell in such a setting, rendering the net result a decrease in measurable aflatoxin amounts.…”

Section: Proposed Mechanisms Of the Isothiocyanate Antifungal Activitymentioning

confidence: 61%

See 1 more Smart Citation

Effects of Glucosinolate-Derived Isothiocyanates on Fungi: A Comprehensive Review on Direct Effects, Mechanisms, Structure-Activity Relationship Data and Possible Agricultural Applications

Plaszkó

Szűcs

Vasas

et al. 2021

JoF

View full text Add to dashboard Cite

Plants heavily rely on chemical defense systems against a variety of stressors. The glucosinolates in the Brassicaceae and some allies are the core molecules of one of the most researched such pathways. These natural products are enzymatically converted into isothiocyanates (ITCs) and occasionally other defensive volatile organic constituents (VOCs) upon fungal challenge or tissue disruption to protect the host against the stressor. The current review provides a comprehensive insight on the effects of the isothiocyanates on fungi, including, but not limited to mycorrhizal fungi and pathogens of Brassicaceae. In the review, our current knowledge on the following topics are summarized: direct antifungal activity and the proposed mechanisms of antifungal action, QSAR (quantitative structure-activity relationships), synergistic activity of ITCs with other agents, effects of ITCs on soil microbial composition and allelopathic activity. A detailed insight into the possible applications is also provided: the literature of biofumigation studies, inhibition of post-harvest pathogenesis and protection of various products including grains and fruits is also reviewed herein.

show abstract

Section: Proposed Mechanisms Of the Isothiocyanate Antifungal Activitysupporting

confidence: 75%

Section: Proposed Mechanisms Of the Isothiocyanate Antifungal Activitymentioning

confidence: 61%

Effects of Glucosinolate-Derived Isothiocyanates on Fungi: A Comprehensive Review on Direct Effects, Mechanisms, Structure-Activity Relationship Data and Possible Agricultural Applications

Plaszkó

Szűcs

Vasas

et al. 2021

JoF

View full text Add to dashboard Cite

show abstract

“…These botanical antimicrobial activities were closely related to the production of ITC, which have been described in the literature as antimicrobial and antifungal agents [ 31 , 32 ]. Wang et al (2020) [ 33 ] studied the antifungal properties of benzyl isothiocyanate (0.312, 0.625, and 1.25 mM) against the fungal pathogen Alternaria alternata . The authors noticed that that compound reduced the spore germination, the rate of mycelial growth, and the synthesis of Alternaria mycotoxins in a dose-dependent manner.…”

Section: Resultsmentioning

confidence: 99%

Application of White Mustard Bran and Flour on Bread as Natural Preservative Agents

Torrijos

Nazareth

Quiles

et al. 2021

Foods

View full text Add to dashboard Cite

In this study, the antifungal activity of white mustard bran (MB), a by-product of mustard (Sinapis alba) milling, and white mustard seed flour (MF) was tested against mycotoxigenic fungi in the agar diffusion method. The results obtained were posteriorly confirmed in a quantitative test, determining the minimum concentration of extract that inhibits the fungal growth (MIC) and the minimum concentration with fungicidal activity (MFC). Since MF demonstrated no antifungal activity, the MB was stored under different temperature conditions and storage time to determine its antifungal stability. Finally, an in situ assay was carried out, applying the MB as a natural ingredient into the dough to avoid P. commune CECT 20767 growth and increase the bread shelf life. The results demonstrated that the antifungal activity of MB was dose-dependent. The higher assayed dose of MB (10 g/kg) reduced the fungal population in 4.20 Log CFU/g regarding the control group. Moreover, the shelf life was extended four days compared to the control, equaling its effectiveness with the synthetic preservative sodium propionate (E-281). Therefore, MB could be an alternative to chemical additives in bread formulations since it satisfies consumer requirements. Also, the formulation of bread with MB valorizes this by-product generated during mustard seed milling, thereby helping the industry move forward sustainably by reducing environmental impact.

show abstract

“…An analysis of the antibacterial activity of isothiocyanate spice compounds found that AITC, BITC, and PEITC can inhibit the biofilm formation of Pseudomonas aeruginosa . It was also found that BITC and PEITC inhibited spore germination and hyphae growth, reduced toxin concentration, and damaged the biofilm integrity of Alternaria alternate cells. , AITC and BITC both inhibit the mycelial growth of Aspergillus parasiticus . Additionally, AITC is able to inhibit the growth of Micrococcus luteus , Bacillus subtilis , Listeria monocytogenes , and Salmonella enterica . , BITC inhibits the expression of virulence genes in Escherichia coli and Salmonella typhimurium . , …”

Section: Biological Functions Of Sulfur-containing Spice Compoundsmentioning

confidence: 99%

Functional Application of Sulfur-Containing Spice Compounds

Xie

Liao

Tang

2020

J. Agric. Food Chem.

View full text Add to dashboard Cite

Sulfur-containing spice compounds possess diverse biological functions and play an important role in food, chemicals, pharmaceuticals, and agriculture. The development of functional spices has become increasingly popular, especially for medicinal functions for dietary health. Thus, this review focuses on the properties and functions of sulfur-containing spice compounds, including antioxidant, anti-inflammatory, antiobesity, anticancer, antibacterial, and insecticidal functions, among others. Developments over the last five years concerning the properties of sulfur-containing spice compounds are summarized and discussed.

show abstract

Benzyl isothiocyanate fumigation inhibits growth, membrane integrity and mycotoxin production inAlternaria alternata

Abstract: The antifungal activity of benzyl isothiocyanate (BITC) against pear pathotype-Alternaria alternata, the causal agent of pear black spot, and its possible mechanisms were studied.

Cited by 19 publications

References 56 publications

Effects of Glucosinolate-Derived Isothiocyanates on Fungi: A Comprehensive Review on Direct Effects, Mechanisms, Structure-Activity Relationship Data and Possible Agricultural Applications

Effects of Glucosinolate-Derived Isothiocyanates on Fungi: A Comprehensive Review on Direct Effects, Mechanisms, Structure-Activity Relationship Data and Possible Agricultural Applications

Application of White Mustard Bran and Flour on Bread as Natural Preservative Agents

Functional Application of Sulfur-Containing Spice Compounds

Contact Info

Product

Resources

About