Inhibition of aflatoxin production inAspergillus flavus by natural coumarins and chromones

Mabrouk, S. S.; El-Shayeb, N. M. A.

doi:10.1007/bf01200686

Cited by 17 publications

(9 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…13 They were also shown to exhibit reproductive toxicity. 14 Some furocoumarins have antimicrobial activity: they were shown to inhibit growth of some food pathogenic bacteria, 15 inhibit a½atoxin production in Aspergillus ½avus 16 and enhance the susceptibility of methicillin-resistant Staphylococcus aureus (MRSA) strains to antibacterial agents. 17 Furocoumarins present in grapefruit juice inhibit intestinal and liver drug metabolism through inhibition of cytochrome P450, 18 resulting in increased blood levels of therapeutic drugs.…”

Section: Introductionmentioning

confidence: 99%

Different sample preparation methods combined with LC–MS/MS and LC–UV for determination of some furocoumarin compounds in products containing citruses

Prosen

Kočar

2008

Flavour & Fragrance J

View full text Add to dashboard Cite

Furocoumarins are a group of naturally occurring oxygen heterocyclic compounds synthesized by different plants (mainly Citrus species). They have several physiological effects, e.g. photoreactivity and inhibition of intestinal and liver drug metabolism, which imply the need to control their concentration in products intended for human use. We tested different sample preparation approaches and LC with different detection modes: UV, APCI-MS/MS and ESI-MS/MS for the determination of bergapten (BGPT) and bergamottin (BGMT) in different samples of beverages and cosmetics. Direct injection of sample solutions was applicable only for essential oils, while liquid-liquid extraction proved to be timeconsuming and unsuitable for our samples. Solid-phase extraction with a preconcentration factor of 20 yielded repeatable recoveries for aqueous solutions (97.4% for BGPT, 64.6% for BGMT) and the concentration range was > 0.1 mg/l for UV detection and 2-1000 mg/l for MS/MS detection. Results of sample analysis indicated some problems connected both to detection and the extraction. The standard addition method for quanti¼cation yielded the most reliable results. CopyrightSemi-solid samples were weighted (3-4 g), suspended in deionized water (100 ml) and ¼ltered prior to SPE through wide-pore Figure 3. Chromatograms of diluted (1:100) essential oil of bergamot peel (C. bergamia): (a) ESI-MS detection, total ion current; (b) UV detection at 310 nm; (c) ESI-MS detection, extracted ion at m/z 217. Peak assignments: 1, bergapten; 2, bergamottin; N, identified from its mas spectrum as citropten. au, absorbance unit; cps, counts per second

show abstract

Section: Introductionmentioning

confidence: 99%

Different sample preparation methods combined with LC–MS/MS and LC–UV for determination of some furocoumarin compounds in products containing citruses

Prosen

Kočar

2008

Flavour & Fragrance J

View full text Add to dashboard Cite

show abstract

“…Extensive research has focused on identifying compounds that inhibit AFB1 biosynthesis. Numerous plantderived compounds and extracts that inhibit AFB1 biosynthesis have been reported [4][5][6][7]. Of particular interest from both agronomic and human health perspectives are compounds that can bolster resistance of host plants to AFB1 contamination.…”

Section: Introductionmentioning

confidence: 99%

Inhibition of Fungal Aflatoxin B1 Biosynthesis by Diverse Botanically-Derived Polyphenols

Zhou¹,

Hu²,

Zhao³

et al. 2015

Trop. J. Pharm Res

View full text Add to dashboard Cite

“…, 2008). There are many reports in the presence of aflatoxins in foods and feeds, which lead to serious problems such as economic loss in addition to their carcinogenic potential (Mabrouk & EL‐Shayeb, 1992).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of aflatoxin decontaminating by two strains of Saccharomyces cerevisiae and Lactobacillus rhamnosus strain GG in pistachio nuts

Rahaie

Emam‐Djomeh

Razavi

et al. 2012

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary In this study, the surface binding ability of Saccharomayces cerevisiae and Lactobacillus rhamnosus GG (LBGG) to aflatoxin in pistachio nuts was compared. Results showed that Saccharomayces cerevisiae and Lactobacillus rhamnosus strains had aflatoxin binding ability of 40% and 35% with initial concentration of 10 ppb and 70% and 60% with initial concentration of 20 ppb aflatoxin, respectively. Acid treatment increased this ability for yeast and bacterium to 60% and 85% in first concentration and 73% and 90% for second concentration of aflatoxin, respectively. Also, heat treatment could raise surface binding of yeast to 55% and 75% for two concentrations. In addition, heat condition for Lactobacillus improved binding to 85% and 90% for two concentrations of aflatoxin. Experiments showed that microorganism’s immobilisation on contaminated pistachio had no effect on qualitative characteristics of pistachio such as colour, texture and peroxide value.

show abstract

Inhibition of aflatoxin production inAspergillus flavus by natural coumarins and chromones

Cited by 17 publications

References 7 publications

Different sample preparation methods combined with LC–MS/MS and LC–UV for determination of some furocoumarin compounds in products containing citruses

Different sample preparation methods combined with LC–MS/MS and LC–UV for determination of some furocoumarin compounds in products containing citruses

Inhibition of Fungal Aflatoxin B1 Biosynthesis by Diverse Botanically-Derived Polyphenols

Evaluation of aflatoxin decontaminating by two strains of Saccharomyces cerevisiae and Lactobacillus rhamnosus strain GG in pistachio nuts

Contact Info

Product

Resources

About