Effect of high pressure processing on growth and mycotoxin production of Fusarium graminearum in maize

Kalagatur, Naveen Kumar; Kamasani, Jalarama Reddy; Mudili, Venkataramana; Kadirvelu, K.; Chauhan, O. P.; Sreepathi, Murali Harishchandra

doi:10.1016/j.fbio.2017.11.005

Cited by 54 publications

(30 citation statements)

References 33 publications

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“…Similar results were obtained by Kalagatur et al. (), who observed an increase in red fluorescence of Fusarium graminearum spores (after pressure treatments between 100 to 380 MPa for 30 min at 60 °C) with the increase of the pressure level, revealing that this was due to the disintegration of the spore membranes’ that allowed the propidium iodide (fluorescent counterstain used to observe death cells) to enter the spore, resulting in the increase of the red fluorescence.…”

Section: Hpp As a Nonthermal Food‐processing Technologysupporting

confidence: 88%

“…In a more recent study, Rozali, Milani, Deed, and Silva (2017) evaluated the impact of high-pressure, at 600 MPa, for 5 min at 25 to 30 • C, on the ultrastructure of N. fischeri ascospores and observed that such treatment teared apart the membranes, with evident leakage of inner cell content. Similar results were obtained by Kalagatur et al (2018), who observed an increase in red fluorescence of Fusarium graminearum spores (after pressure treatments between 100 to 380 MPa for 30 min at 60 • C) with the increase of the pressure level, revealing that this was due to the disintegration of the spore membranes' that allowed the propidium iodide (fluorescent counterstain used to observe death cells) to enter the spore, resulting in the increase of the red fluorescence.…”

Section: Effects Of Pressure On Fungi Spore Ultrastructuresupporting

confidence: 85%

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Effects of high‐pressure processing on fungi spores: Factors affecting spore germination and inactivation and impact on ultrastructure

Pinto

Moreira

Fidalgo

et al. 2020

Comp Rev Food Sci Food Safe

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Food contamination with heat‐resistant fungi (HRF), and their spores, is a major issue among fruit processors, being frequently found in fruit juices and concentrates, among other products, leading to considerable economic losses and food safety issues. Several strategies were developed to minimize the contamination with HRF, with improvements from harvesting to the final product, including sanitizers and new processing techniques. Considering consumers’ demands for minimally processed, fresh‐like food products, nonthermal food‐processing technologies, such as high‐pressure processing (HPP), among others, are emerging as alternatives to the conventional thermal processing techniques. As no heat is applied to foods, vitamins, proteins, aromas, and taste are better kept when compared to thermal processes. Nevertheless, HPP is only able to destroy pathogenic and spoilage vegetative microorganisms to levels of pertinence for food safety, while bacterial spores remain. Regarding HRF spores (both ascospores and conidiospores), these seem to be more pressure‐sensible than bacterial spores, despite a few cases, such as the ascospores of Byssochlamys spp., Neosartorya spp., and Talaromyces spp. that are resistant to high pressures and high temperatures, requiring the combination of both variables to be inactivated. This review aims to cover the literature available concerning the effects of HPP at room‐like temperatures, and its combination with high temperatures, and high‐pressure cycling, to inactivate fungi spores, including the main factors affecting spores’ resistance to high‐pressure, such as pH, water activity, nutritional composition of the food matrix and ascospore age, as well as the changes in the spore ultrastructure, and the parameters to consider regarding their inactivation by HPP.

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Section: Hpp As a Nonthermal Food‐processing Technologysupporting

confidence: 88%

Section: Effects Of Pressure On Fungi Spore Ultrastructuresupporting

confidence: 85%

Effects of high‐pressure processing on fungi spores: Factors affecting spore germination and inactivation and impact on ultrastructure

Pinto

Moreira

Fidalgo

et al. 2020

Comp Rev Food Sci Food Safe

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“…The fungal growth in maize grains was determined as per our earlier described procedure of Kalagatur et al (2018) . Following incubation, maize grains (10 g) were collected from test samples and suspended in 90 mL of sterile peptone water and homogenized for 15 min at 160 rpm using a rotary shaker.…”

Section: Methodsmentioning

confidence: 99%

Antifungal Activity of Chitosan Nanoparticles Encapsulated With Cymbopogon martinii Essential Oil on Plant Pathogenic Fungi Fusarium graminearum

Kalagatur

Ghosh

Sundararaj³

et al. 2018

Front. Pharmacol.

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166

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Application of synthetic fungicides in agricultural commodities has been restricted due to development of fungicide resistance fungi and deleterious impact on environment and health of farm animals and humans. Hence, there is an urge for development of mycobiocides, and the present study was undertaken to determine the antifungal activity of Cymbopogon martinii essential oil (CMEO) on post-harvest pathogen Fusarium graminearum. The CMEO was extracted by hydrodistillation and GC-MS chemical profile revealed the presence of 46 compounds and abundant was geraniol (19.06%). The minimum inhibitory concentration and minimum fungicidal concentration of CMEO were determined as 421.7 ± 27.14 and 618.3 ± 79.35 ppm, respectively. The scanning electron microscopic observation of CMEO exposed macroconidia was exhibited a detrimental morphology with vesicles, craters, protuberance, and rough surfaces related to control fungi. The CMEO induced the death of fungi through elevating intracellular reactive oxygen species and lipid peroxidation, and depleting ergosterol content. Regrettably, essential oils are highly volatile and become unstable and lose their biological features on exposure to light, heat, pH, moisture, and oxygen. To overcome these issues, chitosan encapsulated CMEO nanoparticles (Ce-CMEO-NPs) were prepared. The synthesized Ce-CMEO-NPs have spherical morphology with Zeta potential of 39.3–37.2 mV and their corresponding size was found in range of 455–480 nm. The Fourier transform infrared analysis confirmed that bio-active constituents of CMEO were well stabilized due to chitosan conjugation and successfully formed Ce-CMEO-NPs. The in vitro release assay observed that the release of CMEO is stabilized due to the complex formation with chitosan and thereby, increases the lifetime antifungal activity of CMEO by gradual release of antifungal constituents of Ce-CMEO-NPs. In conclusion, antifungal and antimycotoxin activities of CMEO and Ce-CMEO-NPs against F. graminearum were assessed in maize grains under laboratory conditions over a storage period of 28 days. Interestingly, Ce-CMEO-NPs were presented efficient and enhanced antifungal and antimycotoxin activities related to CMEO, and it could be due to perseverance of antifungal activity by controlled release of antifungal constituents from Ce-CMEO-NPs. The study concluded that Ce-CMEO-NPs could be highly appropriate as mycobiocides in safeguarding the agricultural commodities during storage period in agricultural and food industries.

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“…Since last decade, agriculture and food industry have applied various decontamination practices to safeguard the agricultural products from fungi and mycotoxins (Zinedine et al, 2007 ; Kanapitsas et al, 2016 ; Kalagatur et al, 2018a , b ). Unfortunately, some methods were undesirable, and only few of them were acceptable by WHO, FAO, EU, JECFA, and other regulatory agencies with some constraints.…”

Section: Introductionmentioning

confidence: 99%

Combinational Inhibitory Action of Hedychium spicatum L. Essential Oil and γ-Radiation on Growth Rate and Mycotoxins Content of Fusarium graminearum in Maize: Response Surface Methodology

et al. 2018

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Nowadays, contamination of agricultural commodities with fungi and their mycotoxins is one of the most annoying with regard to food safety and pose serious health risk. Therefore, there is a requisite to propose suitable mitigation strategies to reduce the contamination of fungi and mycotoxins in agricultural commodities. In the present study, combinational inhibitory effect of Hedychium spicatum L. essential oil (HSEO) and radiation was established on growth rate, production of deoxynivalenol (DON) and zearalenone (ZEA) by Fusarium graminearum in maize grains. The HSEO was obtained from rhizomes by hydrodistillation technique and chemical composition was revealed by GC-MS analysis. A total of 48 compounds were identified and major compounds were 1,8-cineole (23.15%), linalool (12.82%), and β-pinene (10.06%). The discrete treatments of HSEO and radiation were effective in reducing the fungal growth rate and mycotoxins content, and the complete reduction was noticed at 3.15 mg/g of HSEO and 6 kGy of radiation. Response surface methodology (RSM) was applied to evaluate the combinational inhibitory effect of HSEO and radiation treatments on fungal growth rate and mycotoxins content. A total of 13 experiments were designed with distinct doses of HSEO and radiation by central composite design (CCD) of Stat-Ease Design-Expert software. In combinational approach, complete reductions of fungal growth, DON, and ZEA content were noticed at 1.89 mg/g of HSEO and 4.12 kGy of radiation treatments. The optimized design concluded that combinational treatments of HSEO and radiation were much more effective in reducing the fungal growth and mycotoxins content compared to their discrete treatments (p < 0.05). Responses of the design were assessed by second-order polynomial regression analysis and found that quadratic model was well fitted. The optimized design has larger F-value and adequate precision, smaller p-value, decent regression coefficients (R2) and found statistically significant (p < 0.05). In addition, correlation matrix, normal plot residuals, Box-Cox, and actual vs. predicted plots were endorsed that optimized design was accurate and appropriate. The proposed combinational decontamination technique could be highly applicable in agriculture and food industry to safeguard the food and feed products from fungi and mycotoxins.

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Effect of high pressure processing on growth and mycotoxin production of Fusarium graminearum in maize

Cited by 54 publications

References 33 publications

Effects of high‐pressure processing on fungi spores: Factors affecting spore germination and inactivation and impact on ultrastructure

Effects of high‐pressure processing on fungi spores: Factors affecting spore germination and inactivation and impact on ultrastructure

Antifungal Activity of Chitosan Nanoparticles Encapsulated With Cymbopogon martinii Essential Oil on Plant Pathogenic Fungi Fusarium graminearum

Combinational Inhibitory Action of Hedychium spicatum L. Essential Oil and γ-Radiation on Growth Rate and Mycotoxins Content of Fusarium graminearum in Maize: Response Surface Methodology

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