Inhibition of Fungal Growth by Garlic Extract

Tansey, Michael R.; Appleton, Judith A.

doi:10.2307/3758431

Cited by 54 publications

(19 citation statements)

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“…O seu efeito inibitório tem sido demonstrado para uma extensa gama de fungos, envolvendo não só patógenos de pós-colheita, mas também patógenos foliares e de solo (Tansey & Appleton, 1975;Chalfoun & Carvalho, 1987;Bolkhan & Ribeiro, 1981;Bastos, 1992;Barros et al, 1995). Além do alho, extratos originários de hortelã (Mentha piperita) e pimenta (Capsicum spp) também têm evidenciado propriedades antifúngicas, demonstrando potencial de controle para patógenos de plantas (Wilson et al, 1997;Bastos, 1997).…”

Section: Lf Ribeiro and Ip Bedendounclassified

Efeito inibitório de extratos vegetais sobre Colletotrichum gloeosporioides - agente causal da podridão de frutos de mamoeiro

Ribeiro

Bedendo

1999

Sci. agric. (Piracicaba, Braz.)

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RESUMO: Extratos aquosos foram obtidos a partir de bulbilhos de alho, folhas de hortelã e mamona e frutos de pimenta. Após a incorporação destes extratos em BDA, obtendo-se concentrações de 100, 200, 500, 1000, 5000 e 10000 ppm, foi avaliado o crescimento e a produção de conídios de um isolado de Colletotrichum gloeosporioides, agente de podridão em frutos de mamoeiro. Os resultados demonstraram o efeito inibitório dos diferentes extratos a partir da concentração de 200 ppm. O extrato de alho inibiu o crescimento micelial, em porcentagens variáveis de 5,3 a 67,6%, porém não atuou de modo expressivo sobre a produção de conídios. Em contraposição, os extratos de hortelã, mamona e pimenta promoveram inibição menos acentuada do crescimento de micélio, porém reduziram drasticamente a produção de conídios em níveis variáveis de 41 a 84%, de acordo com as concentrações crescentes dos mesmos. As propriedades fungitóxicas detectadas nos extratos utilizados no ensaio evidenciaram o uso potencial dos mesmos como alternativa aos métodos físicos e químicos convencionalmente usados para o controle da doença. Palavras-chave: Colletotrichum gloeosporioides, extrato vegetal, pós-colheita INHIBITORY EFFECT OF PLANT EXTRACTS ON Colletotrichum Gloeosporioides -THE CAUSAL AGENT OF POSTHARVEST ROT IN PAPAYA FRUITSABSTRACT: To evaluate the effect of plant extracts on the growth and the sporulation of Colletotrichum gloeosporioides, aqueous extracts from garlic, pippermint, castor bean and pepper were obtained and incorporated into potato-dextrose-agar (PDA) at concentrations of 100, 200, 500, 1000, 5000 and 10000 mg/g. Micelial growth and the conidium production were evaluated in these media. All extracts exhibited inhibitory effect at the concentration of 200 mg/g and above. Garlic extracts inhibited micelial growth in the range of 5.3 to 67.6%, it had, however no effect on sporulation. Peppermint, castor bean and pepper extracts promoted micelium inhibition and reduced the conidium production in the range of 41 to 84%, according to the extract concentrations. It was demonstrated that the different extracts have antifungal activities and that they have a potential use as an alternative control in relation to physical or chemical methods.

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Section: Lf Ribeiro and Ip Bedendounclassified

Efeito inibitório de extratos vegetais sobre Colletotrichum gloeosporioides - agente causal da podridão de frutos de mamoeiro

Ribeiro

Bedendo

1999

Sci. agric. (Piracicaba, Braz.)

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“…As regards the biological properties of onion bulbs, the main active antimicrobial, antifungal and antibacterial agents are represented by thiosulfonates (Tansey, Appleton 1975;Tsao, Yin 2001;Rose et al 2005), the peptide allicepin (Wang, Ng 2004) and quercetin oxidation products also showing activity against Helicobacter pylori and multidrug-resistant MRSA (Methicillin-resistant Staphylococcus aureus) (Ramos et al 2006). Moreover, lectins, i.e.…”

Section: Bulb Quality and Biological Propertiesmentioning

confidence: 99%

“…Most of these substances show biological and pharmacological activities, such as antifungal, antibacterial, antitumor, anti-inflammatory, antithrombotic and hypocholesterolemic properties (Tansey, Appleton 1975;Tsao, Yin 2001;Rose et al 2005;Lanzotti 2006). Notably, thiosulfonates are organosulphur volatile compounds responsible for bulb pungency, originating from S-alk(en)yl-L-cysteinesulfoxides (ACSOs); they are located in the cytoplasm and serve as flavour precursors, through an enzymatic reaction catalyzed by alliinase, a C-S lyase present in the vacuoles, giving initially sulfenic acids (Block 1985(Block , 1992Rose et al 2005).…”

Section: Bulb Quality and Biological Propertiesmentioning

confidence: 99%

Interactions among genotype, environment and agronomic practices on production and quality of storage onion (Allium cepa L.) - A review

Sękara¹,

Pokluda²,

Vacchio³

et al. 2017

Hort. Sci. (Prague)

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Sekara A., Pokluda R., Del Vacchio L., Somma S., Caruso G. (2017) The aim of this review is a wide description of the relationships between growing conditions and bulb yield and quality of onion (Allium cepa L.), focused particularly on long-day cultivars suitable for storage. Marketable yield decreases according to the reduction of crop length caused by the increase of growth temperature. The nutritive requirements of storage onion are highest during the vegetative growth. The application of humic substances and the inoculation of mycorrhizae may enhance bulb growth and quality, mainly under stress conditions. Onion is a slow-growth, shallowrooted crop with non-shading habitus and therefore its productivity is highly dependent on water availability in the soil, proper fertilization and weed control. The shelf-life of onion bulbs is a genetic trait, improvable by efficient crop and post-harvest management, and adequate conditions of bulb storage. The quality of storage onion bulbs is ascribed to several indicators, such as thiosulfonates, pyruvic acid, soluble solids, sugars, and many other biological compounds. This review is also focused on onion quality as affected by the interactions among genotype, environment, farming practices and post-harvest management.

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“…Aristotle and Hippocrates called attention to the healing powers of garlic, and Pasteur mentioned its medicinal and antibacterial properties (7). In addition to its well-documented antibacterial properties (11,12,15,19,20), garlic has also been found to be antifungal (2,5,6,13,14,16,18), antiprotozoal (3), and insecticidal (4).…”

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confidence: 99%

Inhibition of Mycobacteria by Garlic Extract (Allium Sativum).

Delahaec¹,

Garagusi²

1985

The Pediatric Infectious Disease Journal

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Thirty strains of mycobacteria, consisting of 17 species, were inhibited by various concentrations of garlic extract incorporated in Middlebrook 7H10 agar. The concentration required ranged from a low of 1.34 mg/ml to a high of 3.35 mg/ml of media. When there were multiple strains of a species, a mean inhibitory concentration was determined for that species. Six strains of Mycobacterium tuberculosis required a mean inhibitory concentration of 1.67 mg/ml of media.

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Inhibition of Fungal Growth by Garlic Extract

Cited by 54 publications

References 0 publications

Efeito inibitório de extratos vegetais sobre Colletotrichum gloeosporioides - agente causal da podridão de frutos de mamoeiro

Efeito inibitório de extratos vegetais sobre Colletotrichum gloeosporioides - agente causal da podridão de frutos de mamoeiro

Interactions among genotype, environment and agronomic practices on production and quality of storage onion (Allium cepa L.) - A review

Inhibition of Mycobacteria by Garlic Extract (Allium Sativum).

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