α-terpineol and terpene-4-ol, the critical components of tea tree oil, exert antifungal activities in vitro and in vivo against Aspergillus niger in grapes by inducing morphous damage and metabolic changes of fungus

An, Peipei; Yang, Xingbin; Yu, Jia; Jing, Qi; Ren, Xueyan; Kong, Qingjun

doi:10.1016/j.foodcont.2018.11.013

Cited by 74 publications

(40 citation statements)

References 23 publications

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“…Moreover, among the compounds tested in a study, namely, tea tree oil and its main components, terpinen-4-ol (34.95%, mol/mol), 3-carene (14.48%), and α-terpineol (12.04%), this last was the most significant in increasing cytoplasmatic membrane permeability, in interfering with microscopic morphology of hyphae and spores, and in impairing key metabolic routes of Aspergillus niger. As a result, this monoterpenoid was able to effectively inhibit mycelium growth and spore germination of A. niger, decreasing both the incidence of black mold disease and lesion diameter in harvested grapes (An et al 2019). Finally, αterpineol encapsulation in an α-terpineol-loaded chitosan nanoemulsion was described as a strategy to enhance its effect on the reduction of fungal contamination, incidence of aflatoxin B,1 and free radical deterioration of stored maize, without interfering with the product's sensory attributes.…”

Section: Bicas Et Al (2011)mentioning

confidence: 99%

Production, Properties, and Applications of α-Terpineol

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Felipe

Bicas

2020

Food Bioprocess Technol

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α-Terpineol (CAS No. 98-55-5) is a tertiary monoterpenoid alcohol widely and commonly used in the flavors and fragrances industry for its sensory properties. It is present in different natural sources, but its production is mostly based on chemical hydration using α-pinene or turpentine. Moreover, many bioprocesses for the microbial production of α-terpineol via biotransformation of monoterpenes (limonene, αand β-pinenes) are also available in the literature. In addition to its traditional use, αterpineol has also been evaluated in other application fields (e.g., medical), since some biological properties other than aroma, such as antioxidant, anti-inflammatory, antiproliferative, antimicrobial, and analgesic effects, among others, have been attributed to this compound. Therefore, this review presents an original compilation of data regarding the production (extraction directly from nature; chemical synthesis; via biotechnological process), the chemical and biological properties, and the current market and novel applications of α-terpineol to guide further research in this area. Considering the information presented, we believe that αterpineol applications may transcend the flavors and fragrances industry in the future.

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Section: Bicas Et Al (2011)mentioning

confidence: 99%

Production, Properties, and Applications of α-Terpineol

Sales

Felipe

Bicas

2020

Food Bioprocess Technol

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“…Also, it produces mycotoxins, affecting human health. Therefore, tea tree oil could be a potential grape crop preservative (4).…”

Section: Terpenoids and Essential Oilsmentioning

confidence: 99%

Plant Phytochemicals in Food Preservation: Antifungal Bioactivity: A Review

Redondo-Blanco

Fernández

López-Ibáñez

et al. 2020

Journal of Food Protection

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Synthetic food additives generate a negative perception in consumers. This fact generates an important pressure on food manufacturers, searching for safer natural alternatives. Phytochemicals (such as polyphenols and thiols) and plant essential oils (terpenoids) possess antimicrobial activities that are able to prevent food spoilage due to fungi (e.g., Aspergillus, Penicillium) and intoxications (due to mycotoxins), both of which are important economic and health problems worldwide. This review summarizes industrially interesting antifungal bioactivities from the three main types of plant nutraceuticals: terpenoids (as thymol), polyphenols (as resveratrol) and thiols (as allicin) as well as some of the mechanisms of action. These phytochemicals are widely distributed in fruits and vegetables and are very useful in food preservation as they inhibit growth of important spoilage and pathogenic fungi, affecting especially mycelial growth and germination. Terpenoids and essential oils are the most abundant group of secondary metabolites found in plant extracts, especially in common aromatic plants, but polyphenols are a more remarkable group of bioactive compounds as they show a broad array of bioactivities. HIGHLIGHTS

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“…Several current research studies have been focused on the control study against C. albicans and A. niger, including Xu et al [13]which were used to control C. albicans by the use of coumarin, Kim and Kang [14]were used cell-free supernatant of a probiotic strain, Pediococcus acidilactici HW01 to control C. albicans, other researchers have been shown that probiotic bacteria have significant antifungal effects against C. albicans [15]. Whereas Mustapha et al [16]have been controlling A. niger with biopolymer films containing turmeric oil, An et al [17]have been shown that α-terpineol and terpene-4-ol, the critical compounds in tea tree oil, exert antifungal activities in vitro and in vivo against A. niger, Devipriya and Roopan [18] use the plant extract from Cissus quadrangularis to fight against A. niger. Most of these research studies have focused on the use of essential oils from some plants and/or their extracts, while the control of C. albicans and A. niger by the use of microorganisms has been poorly documented.…”

Section: Introductionmentioning

confidence: 99%

Antifungal activity of Bacillussp. Gn-A11-18isolated from decomposing solid green household waste in water and soil against Candida albicans and Aspergillus niger

2020

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Candida albicans an opportunistic pathogenic fungus causes many infections in humans. Whereas Aspergillus niger is a fungus that can produce ochratoxins, a group of extremely dangerous secondary metabolites that are classified as potentially carcinogenic to humans and also causing deterioration in grapes, strawberries, etc. The purpose of the current study is to isolate, purify, identify and characterize new microorganisms associated with solid green household waste for the control of C. albicans and A. niger. The antifungal activity of bacterial isolates was carried out in vitro by the agar plug diffusion method, the disk and well diffusion method. The isolate that showed promising activity has been identified by those macroscopic, microscopic and biochemical characteristics. The results obtained in the course of this study showed the isolation of an isolate named Gn-A11-18, which was shown to have significant inhibitory activity with a 42.66% inhibition percentage against A. niger and a 44.66 mm inhibition diameter against C. albicans compared to the controls. The identification of Gn-A11-18 isolate has shown that this isolate belongs to the genus Bacillus with a similarity to Bacillus subtilis and Bacillus tequilensis. In the light of the results of this study, we can suggest that the bioactive compound of Bacillus sp. Gn-A11-18 could become a biological alternate that could have an important role to fight against C. albicans and A. niger.

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α-terpineol and terpene-4-ol, the critical components of tea tree oil, exert antifungal activities in vitro and in vivo against Aspergillus niger in grapes by inducing morphous damage and metabolic changes of fungus

Cited by 74 publications

References 23 publications

Production, Properties, and Applications of α-Terpineol

Production, Properties, and Applications of α-Terpineol

Plant Phytochemicals in Food Preservation: Antifungal Bioactivity: A Review

Antifungal activity of Bacillussp. Gn-A11-18isolated from decomposing solid green household waste in water and soil against Candida albicans and Aspergillus niger

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