Combined effect of volatile antimicrobial agents on the growth of Penicillium notatum

Tunç, Sibel; Chollet, Emilie; Chalier, Pascale; Preziosi-Belloy, Laurence; Gontard, Nathalie

doi:10.1016/j.ijfoodmicro.2006.07.004

Cited by 77 publications

(52 citation statements)

References 29 publications

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“…However, in the present study, fungal inhibition with 2M1B was achieved at a concentration of just 1 µgmL -1 air. In contrast to the findings of the present study, when Tunc et al (2007) investigated the VOCs ethanol and carvacrol, they observed a synergistic effect between these compounds in the inhibition of P. notatum. In M. albus, the VOCs naphthalene, propanoic acid, and 3M1B were shown to display biological activity against the plant pathogens Pythium ultimum, R. solani, and S. sclerotiorum.…”

Section: Discussioncontrasting

confidence: 99%

Antimicrobial activity of volatile organic compounds and their effect on lipid peroxidation and electrolyte loss in Colletotrichum gloeosporioides and Colletotrichum acutatum mycelia

Rezende¹,

Fialho²,

Brand³

et al. 2015

Afr. J. Microbiol. Res.

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Anthracnose is an important plant disease and is the main disease affecting guava (Psidium guajava) post-harvest, leading to economic losses and limiting fruit export. Because of the indiscriminate use of fungicides, along with environmental and food safety concerns, alternative methods of disease control are warranted. The yeast Saccharomyces cerevisiae produces a mixture of volatile organic compounds (VOCs) that show in vitro antimicrobial activity against various phytopathogens, with the compounds 3-methyl-1-butanol (3M1B) and 2-methyl-1-butanol (2M1B) being primarily responsible for this activity. Considering the potential of using VOCs for controlling post-harvest anthracnose, this study aimed to evaluate the in vitro effect of 3M1B and 2M1B on the development of Colletotrichum gloeosporioides and C. acutatum, the causal agents of the disease in guava, and to elucidate the possible modes of action of these antimicrobials. The mycelial growth of the plant pathogens was inhibited similarly by 3M1B and 2M1B, and complete inhibition occurred at doses ≥1 μLmL -1 of air. Exposure of fungi to the VOCs increased the peroxidation levels of membrane lipids, indicating the occurrence of oxidative stress, in addition to increasing the non-selective permeability of the plasma membrane. Therefore, both 3M1B and 2M1B show potential to control C. gloeosporioides and C. acutatum.

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Section: Discussioncontrasting

confidence: 99%

Antimicrobial activity of volatile organic compounds and their effect on lipid peroxidation and electrolyte loss in Colletotrichum gloeosporioides and Colletotrichum acutatum mycelia

Rezende¹,

Fialho²,

Brand³

et al. 2015

Afr. J. Microbiol. Res.

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“…Sivakumar et al (2002) successfully used blotting sheets impregnated with 30 mg/L cinnamaldehyde in commercial packaging of rambutan to reduce fungal decay. The use of this terpenoid against lychee pathogens was later confirmed in vitro by Tunc et al (2007), who evaluated several aroma compounds including cinnamaldehyde and carvacrol, in the vapour phase, individually and in combination, for their effect against Penicillium notatum, a common pathogen of lychee.…”

Section: Lychee Rambutan and Longanmentioning

confidence: 94%

Essential Oils and Other Plant Extracts as Food Preservatives

Régnier

Combrinck

Plooy³

2012

Progress in Food Preservation

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The safety and management of food during its processing, transport and storage are prerequisites for modern food processing. Despite the worldwide development of new ranges of preservation techniques, the microbiological safety of meat, fruits and vegetables, as well as dairy products, continues to be of major concern to both consumers and the food industry. Several outbreaks of foodborne pathogens during the last two decades have focused public attention on food safety. Environmental and human health concerns with regard to current practices involving synthetic compounds have further compelled the food industry to develop improved strategies. Natural products have been investigated as alternative biocides and antioxidants in an effort to rule out the use of synthetic preservatives, which are regarded as detrimental to health and the environment. Various applications of essential oils and plant extracts as natural antioxidants and antimicrobial agents have been reported and the use of such extracts have been validated by many researchers in several countries. This chapter describes the use of essential oils and other plant extracts as food preservatives, with emphasis on the fruit and vegetable post-harvest environment. The antifungal effects of these extracts on the control of fruit and vegetable pathogens are covered in detail. In addition, the application of plant extracts in the control of bacterial biofilms, which are more resistant than their planktonic counterparts to therapeutic intervention such as antibiotics, is also summarized. Finally, an overview regarding the importance of medicinal indigenous plants from developing countries as natural biocides and antioxidants is provided.

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“…The reactivity of trans-Cinnamaldehyde towards strong oxidizing agents and strong bases is incompatible but it can react with sodium hydroxide. It is also sensitive with prolonged exposure to light and air because of its volatile character 40 . Because of its combustible nature it has to be handled carefully.…”

Section: Synthesis and Formulationmentioning

confidence: 99%

“…Cinnamaldehyde itself also act as fungicides/ insecticides, corrosion inhibitors it also helps relieve congestion. As a good antifungal 40,58 with the presence of a conjugated double bond, an aldehyde group and a length of CH chain outside the ring influence the properties 5 . Also it controls blood sugar and good for cardiovascular health, glucose metabolism, has anti-inflammatory components 45 .…”

Section: Other Therapeutics Usesmentioning

confidence: 99%

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2017

IJPSR

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Combined effect of volatile antimicrobial agents on the growth of Penicillium notatum

Cited by 77 publications

References 29 publications

Antimicrobial activity of volatile organic compounds and their effect on lipid peroxidation and electrolyte loss in Colletotrichum gloeosporioides and Colletotrichum acutatum mycelia

Antimicrobial activity of volatile organic compounds and their effect on lipid peroxidation and electrolyte loss in Colletotrichum gloeosporioides and Colletotrichum acutatum mycelia

Essential Oils and Other Plant Extracts as Food Preservatives

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