The Efficacy of Composite Essential Oils against Aflatoxigenic Fungus Aspergillus flavus in Maize

Xiang, Fangzhi; Zhao, Qianqian; Zhao, Kai; Pei, Hao; Tao, Fang

doi:10.3390/toxins12090562

Cited by 39 publications

(26 citation statements)

References 72 publications

(80 reference statements)

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“…Although the majority of studies used FIC analyses to assess antibacterial combinations of EOCs, very few and recent studies also addressed antifungal FIC analyses. The combination of cinnamon and lemongrass showed synergistic effects (FIC = 0.75) for Aspergillus flavus [ 51 ], which is lower than our FICs for A. niger ( Table 2 ). Another study showed that the combination of cinnamaldehyde and citral was effective against Penicillium expansum and caused membrane damages, including a loss of membrane integrity and ergosterol content [ 52 ].…”

Section: Discussioncontrasting

confidence: 69%

Antimycotic Effects of 11 Essential Oil Components and Their Combinations on 13 Food Spoilage Yeasts and Molds

Nißl

Westhaeuser

Noll

2021

JoF

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Food safety is important to reduce food spoilage microorganisms and foodborne pathogens. However, food safety is challenging, as customers’ demand for natural preservatives is increasing. Essential oils (EOs) and their components (EOCs) are alternative antibacterial and antimycotic food additives. In this study, the minimal inhibitory concentrations (MIC) of 11 different EOCs against 13 food spoilage molds and yeasts were investigated via the microdilution method. Cinnamaldehyde (CA) revealed the lowest MIC for all tested strains and all EOCs (32.81–328.1 µg ml−1). However, CA is organoleptic and was therefore combined with other EOCs via the checkerboard method. Overall, 27 out of 91 combinations showed a synergistic effect, and both respective EOC concentrations could be reduced by maintaining MIC. Thereby, the combination with citral or citronellal showed promising results. The concentration-dependent effect of CA was studied in further detail on Saccharomyces cerevisiae, with CA causing delayed growth-kinetics and reduced total cell numbers. In addition, flow cytometric measurements combined with live–dead staining indicate the fungicidal effect of CA, due to decreasing total cell numbers and increasing relative amount of propidium iodide-positive cells. In this study, we demonstrated that CA is a potent candidate for the use as a natural preservative against food-relevant mold and yeasts showing fungistatic and fungicidal effects. Therefore, CA and EOC combinations with respective lower EOC concentrations reduce organoleptic reservations, which ease their application in the food industry.

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Section: Discussioncontrasting

confidence: 69%

Antimycotic Effects of 11 Essential Oil Components and Their Combinations on 13 Food Spoilage Yeasts and Molds

Nißl

Westhaeuser

Noll

2021

JoF

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“…The MIC value of CLCEO against strain YQM was 0.0313 µL/mL, which indicated the CLCEO had a good antifungal effect on strain YQM. Based on the criterion [ 26 ], the FIC index was 0.28, indicating that the antifungal effect of different kinds of EOs was synergistic. Consequently, it could be concluded that CEO and LEO had a synergistic interaction on inhibiting the growth of strain YQM.…”

Section: Resultsmentioning

confidence: 99%

“…Studies have shown that the antifungal effect of combined EOs is better than that of single EOs by combining two or more EOs to create a synergistic effect [ 38 ]. For example, Xiang et al [ 26 ] found that there was a synergistic antifungal effect among cinnamon, oregano, and lemongrass EOs, and the composite EO consisting of three EOs with the volume ratio of 1:5:48 displayed remarkable inhibitory activity against the mycelial growth of A . flavus and aflatoxin production.…”

Section: Discussionmentioning

confidence: 99%

“…According to the results, cinnamaldehyde (28.48%), cineole (23.48%) and benzaldehyde (17.20%) were the main components of the CEO, which was consistent with that of previous reports. Xiang et al [ 26 ] found that cinnamaldehyde was the main chemical component of cinnamon EO. Hlebová et al [ 45 ] also reported that cinnamaldehyde was the most abundant component in cinnamon EO.…”

Section: Discussionmentioning

confidence: 99%

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The Antifungal Activity of Cinnamon-Litsea Combined Essential Oil against Dominant Fungal Strains of Moldy Peanut Kernels

Liu

Wang

Zhao

et al. 2022

Foods

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The antifungal activity of cinnamon (Cinnamomum cassia Presl), litsea [Litsea cubeba (Lour.) Pers.], clove (Syzygium aromaticum L.), thyme (Thymus mongolicus Ronn.) and citronella (Cymbopogon winterianus Jowitt) essential oils (EOs) against the dominant fungi isolated from moldy peanuts was investigated in this research. Firstly, strain YQM was isolated and identified by morphological characterization and 18S rRNA gene sequence analysis to be Aspergillus flavus (A. flavus). Next, antifungal effects of single or mixed EOs on strain YQM were evaluated by the inhibition zone test. The cinnamon-litsea combined essential oil (CLCEO, Vcinnamon oil:Vlitsea oil = 3:5) displayed the best antifungal effect on strain YQM. The chemical composition of CLCEO was identified and quantified by gas chromatograph-mass spectrometry (GC-MS), and results revealed that the major components of CLCEO were cinnamaldehyde and citral. Finally, the effect of EOs on the microstructure of strain YQM mycelia was observed under scanning electron microscope (SEM). The mycelia exposed to cinnamon essential oil (CEO) and litsea essential oil (LEO) were partly deformed and collapsed, while the mycelia treated with CLCEO were seriously damaged and the deformation phenomena such as shrinking, shriveling and sinking occurred. Therefore, CLCEO has great potential for using as anti-mildew agents during peanut storage.

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“…Aspergillus niger has been considered a contributor to aspergillosis lung disease; however, aspergillosis is most frequently caused by the co-occurrence of more toxic species of Aspergillus genera, with Aspergillus fumigatus being the primary cause [ 17 ]. The second most common cause of aspergillosis lung disease is Aspergillus flavus , a primary producer of a wide variety of mycotoxins, including the highly carcinogenic aflatoxins [ 18 ]. The most important mycotoxins produced by Penicillium species include ochratoxins and patulin [ 19 ].…”

Section: Introductionmentioning

confidence: 99%

Predictive Quantitative Structure–Activity Relationship Modeling of the Antifungal and Antibiotic Properties of Triazolothiadiazine Compounds

Appell

Compton

Evans

2020

MPs

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Predictive models were developed using two-dimensional quantitative structure activity relationship (QSAR) methods coupled with B3LYP/6-311+G** density functional theory modeling that describe the antimicrobial properties of twenty-four triazolothiadiazine compounds against Aspergillus niger, Aspergillus flavus and Penicillium sp., as well as the bacteria Staphylococcus aureus, Bacillus subtilis, Escherichia coli, and Pseudomonas aeruginosa. B3LYP/6-311+G** density functional theory calculations indicated the triazolothiadiazine derivatives possess only modest variation between the frontier orbital properties. Genetic function approximation (GFA) analysis identified the topological and density functional theory derived descriptors for antimicrobial models using a population of 200 models with one to three descriptors that were crossed for 10,000 generations. Two or three descriptor models provided validated predictive models for antifungal and antibiotic properties with R2 values between 0.725 and 0.768 and no outliers. The best models to describe antimicrobial activities include descriptors related to connectivity, electronegativity, polarizability, and van der Waals properties. The reported method provided robust two-dimensional QSAR models with topological and density functional theory descriptors that explain a variety of antifungal and antibiotic activities for structurally related heterocyclic compounds.

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The Efficacy of Composite Essential Oils against Aflatoxigenic Fungus Aspergillus flavus in Maize

Cited by 39 publications

References 72 publications

Antimycotic Effects of 11 Essential Oil Components and Their Combinations on 13 Food Spoilage Yeasts and Molds

Antimycotic Effects of 11 Essential Oil Components and Their Combinations on 13 Food Spoilage Yeasts and Molds

The Antifungal Activity of Cinnamon-Litsea Combined Essential Oil against Dominant Fungal Strains of Moldy Peanut Kernels

Predictive Quantitative Structure–Activity Relationship Modeling of the Antifungal and Antibiotic Properties of Triazolothiadiazine Compounds

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