Comparison of antifungal activity of essential oils from different plants against three fungi

Hu, Fei; Tu, Xiao-Fang; Thakur, Kiran; Hu, Fan; Li, Xiaoli; Zhang, Ying-Shuo; Zhang, Jianguo; Wei, Zhao‐Jun

doi:10.1016/j.fct.2019.110821

Cited by 132 publications

(77 citation statements)

References 41 publications

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“…After the GEO addition, the loss of fluorescence indicates that cell membrane depolarization leads to decreased cell metabolic viability and bacterial death [ 30 ]. This may be due to the fact that hydrophobic compounds of GEO interact with the lipophilic part of the membrane and isolated mitochondria to destroy its integrity and related function [ 31 ].…”

Section: Discussionmentioning

confidence: 99%

Antibacterial Activity and Mechanism of Ginger Essential Oil against Escherichia coli and Staphylococcus aureus

et al. 2020

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Though essential oils exhibit antibacterial activity against food pathogens, their underlying mechanism is understudied. We extracted ginger essential oil (GEO) using supercritical CO2 and steam distillation. A chemical composition comparison by GC-MS showed that the main components of the extracted GEOs were zingiberene and α-curcumene. Their antibacterial activity and associated mechanism against Staphylococcus aureus and Escherichia coli were investigated. The diameter of inhibition zone (DIZ) of GEO against S. aureus was 17.1 mm, with a minimum inhibition concentration (MIC) of 1.0 mg/mL, and minimum bactericide concentration (MBC) of 2.0 mg/mL. For E. coli, the DIZ was 12.3 mm with MIC and MBC values of 2.0 mg/mL and 4.0 mg/mL, respectively. The SDS-PAGE analysis revealed that some of the electrophoretic bacterial cell proteins bands disappeared with the increase in GEO concentration. Consequently, the nucleic acids content of bacterial suspension was raised significantly and the metabolic activity of bacteria was markedly decreased. GEO could thus inhibit the expression of some genes linked to bacterial energy metabolism, tricarboxylic acid cycle, cell membrane-related proteins, and DNA metabolism. Our findings speculate the bactericidal effects of GEO primarily through disruption of the bacterial cell membrane indicating its suitability in food perseveration.

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Section: Discussionmentioning

confidence: 99%

Antibacterial Activity and Mechanism of Ginger Essential Oil against Escherichia coli and Staphylococcus aureus

et al. 2020

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“…Although the inhibition of Aspergillus niger was completely achieved at 200 µL/L [ 70 ], at 100 µL/L, the conidial germination of Aspergillus flavus was inhibited by 87% [ 122 ]. The effectivity of clove EO against Aspergillus oryzae , Aspergillus ochraceus [ 86 ], Fusarium oxysporum [ 100 ], Penicillium citrinum , and Rhizopus nigricans [ 117 ] was also proved. In addition to in vivo applications, in vitro studies also confirmed the antifungal effects of clove EO to prevent gray mold in strawberries [ 123 ] and pomegranate fruits [ 70 ].…”

Section: Antimicrobial Activities Of Essential Oilsmentioning

confidence: 99%

“…showed considerable antifungal sensitivity to EOs obtained both from the bark and the leaf of cinnamon [ 85 ]. Similarly, within several EOs, including Mentha haplocalyx (peppermint) and Cinnamon zeylanicum (cinnamon), the most effective one was indicated to be cinnamon EO with the lowest MIC values against Aspergillus flavus , Aspergillus ochraceus , and Aspergillus niger [ 86 ]. The most effective components of cinnamon ( Cinnamon zeylanicum ) EO due to their biological activities were indicated to be eugenol and cinnamaldehyde [ 141 ].…”

Section: Antimicrobial Activities Of Essential Oilsmentioning

confidence: 99%

“…The most effective components of cinnamon ( Cinnamon zeylanicum ) EO due to their biological activities were indicated to be eugenol and cinnamaldehyde [ 141 ]. The antifungal activities of cinnamon EO have been determined against several fungi including Aspergillus flavus [ 89 ], Aspergillus ochraceus [ 83 , 86 ], Aspergillus niger [ 86 ], Aspergillus oryzae [ 86 ], A. parasiticus [ 89 ], and Fusarium proliferatum [ 36 ]. The inhibitory effect of cinnamon EO from Cinnamomum casia (cinnamon, 78% e-cinnamaldehyde) was also proved against Aspergillus carbonarius [ 88 ].…”

Section: Antimicrobial Activities Of Essential Oilsmentioning

confidence: 99%

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Antibacterial, Antifungal, Antimycotoxigenic, and Antioxidant Activities of Essential Oils: An Updated Review

et al. 2020

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The interest in using natural antimicrobials instead of chemical preservatives in food products has been increasing in recent years. In regard to this, essential oils—natural and liquid secondary plant metabolites—are gaining importance for their use in the protection of foods, since they are accepted as safe and healthy. Although research studies indicate that the antibacterial and antioxidant activities of essential oils (EOs) are more common compared to other biological activities, specific concerns have led scientists to investigate the areas that are still in need of research. To the best of our knowledge, there is no review paper in which antifungal and especially antimycotoxigenic effects are compiled. Further, the low stability of essential oils under environmental conditions such as temperature and light has forced scientists to develop and use recent approaches such as encapsulation, coating, use in edible films, etc. This review provides an overview of the current literature on essential oils mainly on antifungal and antimycotoxigenic but also their antibacterial and antioxidant activities. Additionally, the recent applications of EOs including encapsulation, edible coatings, and active packaging are outlined.

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“…e lower level of AFs in the black pepper, turmeric, and cinnamon might be due to the antifungal and antitoxicogenic properties of these spices [37]. e recent study reported that some spices have antifungal activity by disrupting the cell wall integrity of fungi which produce mycotoxin [38]. Furthermore, they have found that turmeric's extract can downregulate the expression of genes involved in the biosynthesis of AFs in A. flavus [39].…”

Section: Discussionmentioning

confidence: 99%

Detection of Aflatoxin and Ochratoxin A in Spices by High-Performance Liquid Chromatography

Zareshahrabadi

Bahmyari

Nouraei

et al. 2020

Journal of Food Quality

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Background. Spices are one of the flavoring components of food in the cooking recipes of different nations that are used daily. However, these ingredients may be contaminated by toxicogenic fungi and subsequent production of mycotoxins that cannot be neutralized through cooking. In the present study, the possible contamination of spices by aflatoxins (AFs) and ochratoxin A (OTA) was investigated from Shiraz, the south part of Iran. Materials and Methods. A total of 80 spice samples including turmeric (n = 20), red pepper (n = 20), black pepper (n = 20), and cinnamon (n = 20) were purchased from markets and cultured on appropriate medium. The isolated fungi were identified. Simultaneously, mycotoxins from spices were extracted with immunoaffinity columns (IAC) and the occurrence of AFs (B1 + B2 + G1 + G2) and OTA was then determined using high-performance liquid chromatography (HPLC) with a fluorescence detector (FD). Result. The results depicted that 40 spice samples were contaminated with AFs and 48 samples with OTA. The highest rate of AFs contamination was related to red pepper, in 80% of which the amount of contamination was excessive than the standard level (>10 μg/kg). All black pepper samples were determined to be contaminated with OTA at over legislation limits of >15 μg/kg. Aspergillus species were the predominant isolated fungi, followed by Penicillium, and Mucor species. Discussion. Regarding the high mycotoxins contamination in spices in the current study, regular effective surveillance and quality control procedures are highly recommended. To achieve this goal, it is necessary to empower food-related laboratories with precise methods of isolation and detection of mycotoxins.

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Comparison of antifungal activity of essential oils from different plants against three fungi

Cited by 132 publications

References 41 publications

Antibacterial Activity and Mechanism of Ginger Essential Oil against Escherichia coli and Staphylococcus aureus

Antibacterial Activity and Mechanism of Ginger Essential Oil against Escherichia coli and Staphylococcus aureus

Antibacterial, Antifungal, Antimycotoxigenic, and Antioxidant Activities of Essential Oils: An Updated Review

Detection of Aflatoxin and Ochratoxin A in Spices by High-Performance Liquid Chromatography

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