Chemoprevention by essential oil of turmeric leaves (Curcuma longa L.) on the growth of Aspergillus flavus and aflatoxin production

Sindhu, S.; Chempakam, B.; Leela, N. K.; Bhai, R. Suseela

doi:10.1016/j.fct.2011.02.014

Cited by 81 publications

(47 citation statements)

References 19 publications

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“…Many medicinal plants and their constituents have been extensively studied for their biological activities and applications, including raw and processed potential as natural agents for food preservatives, pharmaceuticals, and alternative medicines (Chomnawang et al, 2005;Cos et al, 2002;Panossian et al, 2010;Rocha et al, 2005;Rota et al, 2008). Thai edible plants have demonstrated various biological activities such as cancer prevention, antidiabetic, and antimicrobial activities (Eidi et al, 2006;Lantz et al, 2005;Manosroi, 2005;Sindhu et al, 2011;Siripongvutikorn et al, 2005;Wannissorn et al, 2005). In this study, Citrus hystrix de Candolle (Rutaceae) (kaffir lime), with a long history Thai folk medicine, was extensively studied.…”

Section: Introductionmentioning

confidence: 99%

Synergistic interaction and mode of action ofCitrus hystrixessential oil against bacteria causing periodontal diseases

Wongsariya¹,

Phanthong²,

Bunyapraphatsara³

et al. 2013

Pharmaceutical Biology

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Context: Citrus hystrix de Candolle (Rutaceae), an edible plant regularly used as a food ingredient, possesses antibacterial activity, but there is no current data on the activity against bacteria causing periodontal diseases. Objective: C. hystrix essential oil from leaves and peel were investigated for antibiofilm formation and mode of action against bacteria causing periodontal diseases. Materials and methods: In vitro antibacterial and antibiofilm formation activities were determined by broth microdilution and time kill assay. Mode of action of essential oil was observed by SEM and the active component was identified by bioautography and GC/MS. Results and discussion: C. hystrix leaves oil exhibited antibacterial activity at the MICs of 1.06 mg/mL for P. gingivalis and S. mutans and 2.12 mg/mL for S. sanguinis. Leaf oil at 4.25 mg/ mL showed antibiofilm formation activity with 99% inhibition. The lethal effects on P. gingivalis were observed within 2 and 4 h after treated with 4 Â MIC and 2 Â MIC, respectively. S. sanguinis and S. mutans were completely killed within 4 and 8 h after exposed to 4 Â MIC and 2 Â MIC of oil. MICs of tested strains showed 4 times reduction suggesting synergistic interaction of oil and chlorhexidine. Bacterial outer membrane was disrupted after treatment with leaves oil. Additionally, citronellal was identified as the major active compound of C. hystrix oil. Conclusions: C. hystrix leaf oil could be used as a natural active compound or in combination with chlorhexidine in mouthwash preparations to prevent the growth of bacteria associated with periodontal diseases and biofilm formation.

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Section: Introductionmentioning

confidence: 99%

Synergistic interaction and mode of action ofCitrus hystrixessential oil against bacteria causing periodontal diseases

Wongsariya¹,

Phanthong²,

Bunyapraphatsara³

et al. 2013

Pharmaceutical Biology

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“…It might be possible that these extracts do not target the synthesis machinery of the cell and only damage the structural components of an organism result in growth inhibition. Similarly, turmeric leaf oil showed toxin inhibition at 1.0% and 1.5% (Sindhu et al, 2011). The level of AFs inhibition and fungal growth was dependent on the essential oil concentration.…”

Section: Discussionmentioning

confidence: 87%

Inhibitory effects of natural spices extracts on Aspergillus growth and aflatoxin synthesis

Ibrahim¹,

Asghar²,

Iqbal³

et al. 2017

Aust J Crop Sci

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Aflatoxins are naturally occurring toxic metabolites produced by many Aspergillus particularly Aspergillus flavus and Aspergillus parasiticus in food and feed products. These toxins are hepatotoxic and mutagenic causing severe health disorders including hepatitis and hepatocellular carcinoma (HCC). Various physical and chemical strategies have been introduced to control the growth and aflatoxin production. However, due to safety concerns and potent toxicity of chemicals, researchers are seeking for cost-effective and non-toxic alternates of plant origins to prevent deterioration of grain crops. The aim of this study was to check the effect of natural spices products such as aniseed, black cumin, black pepper, cardamom and turmeric extracts on the growth of pathogenic strains and their ability to produce aflatoxin contamination. Antifungal activity of spices including black cumin, turmeric, black pepper, cardamom and aniseed were performed against aflatoxigenic strain of Aspergillus parasiticus. Water soluble extracts of these spices were prepared, agar diffusion assay was performed and zone of inhibition was measured after applying different concentrations of extracts against the above strain. Subsequently, aflatoxin inhibition assay was performed by inoculating sub-inhibitory concentrations of these extracts with aflatoxigenic strain in Czapek Dox liquid medium. After incubation, thin layer chromatography (TLC) was performed to detect and quantify aflatoxins. All extracts have shown concentration dependent antifungal activity and best results were obtained with cardamom which was active even at 0.005% concentration. In addition, it was also observed that the synthesis of toxin was inhibited by all extracts and maximum activity at the concentration of 0.00025% was shown by black cumin, black pepper and aniseed. Our study showed that these extracts are effective to control aflatoxigenic strains of Aspergillus and aflatoxin contamination and may be considered as an alternative to control post-harvest fungal diseases.

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“…Therefore, further research is to be performed to determine the antimicrobial activity of C. cyminum L. The oils exhibited significant inhibition of fungal growth and aflatoxin B1 production. Turmeric leaf oil exhibited 95.3% and 100% inhibition of aflatoxin production respectively at 1.0% and 1.5% concentrations in YES broth (23). Bhanu Prakash et al, (24) showed antifungal properties of Piper betle L. essential oil (EO) in fungal contamination on some dry fruits.…”

Section: Discussionmentioning

confidence: 99%

Stimulato-Inhibitory Response to Cumin Oil in Aflatoxin B1 Production of Aspergillus Species

Fakoor

Rasooli

Owlia

et al. 2012

Jundishapur J Microbiol

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Background: Aspergillus species produce the highly toxic and carcinogenic metabolite, Aflatoxin B1 (AFB1), on food and agricultural commodities. Some natural products are known to inhibit aflatoxin production. Objectives: With the aim of controlling aflatoxin production, the essential oils of Cuminum cyminum L. from the best known regions of Iran i.e. Alborz Mountain and Kerman region, were obtained by hydrodistillation. Materials and Methods: Antifungal activities of the oils to inhibit growth and aflatoxin productivity of A. flavus PICC-AF39, A. flavus PICC-AF24, and A. parasiticus NRRL-2999 were studied. Minimal inhibitory (MIC) and minimal fungicidal (MFC) concentrations of the oil were determined. Sub-MIC was selected for the measurement of aflatoxins B and G concentration. Samples were analyzed either using a high performance liquid chromatography (HPLC) method with some minor modifications. Aflatoxins (AFs) were determined by reverse-phase HPLC and fluorescence detector with post column derivatization (PCD) involving bromination.

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Chemoprevention by essential oil of turmeric leaves (Curcuma longa L.) on the growth of Aspergillus flavus and aflatoxin production

Cited by 81 publications

References 19 publications

Synergistic interaction and mode of action ofCitrus hystrixessential oil against bacteria causing periodontal diseases

Synergistic interaction and mode of action ofCitrus hystrixessential oil against bacteria causing periodontal diseases

Inhibitory effects of natural spices extracts on Aspergillus growth and aflatoxin synthesis

Stimulato-Inhibitory Response to Cumin Oil in Aflatoxin B1 Production of Aspergillus Species

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