1
|
Mastanjević K, Kovačević D, Nešić K, Krstanović V, Habschied K. Traditional Meat Products-A Mycotoxicological Review. Life (Basel) 2023; 13:2211. [PMID: 38004351 PMCID: PMC10671907 DOI: 10.3390/life13112211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 11/03/2023] [Accepted: 11/08/2023] [Indexed: 11/26/2023] Open
Abstract
Traditional meat products are commonly produced in small family businesses. However, big industries are also involved in the production of this kind of product, especially since a growing number of consumers crave the traditional taste and aromas. The popularization of original and organic products has resulted in a return to traditional production methods. Traditional meat products are produced worldwide. However, in such (domesticated) conditions there is a potential danger for mycotoxin contamination. This review aims to present the sources of mycotoxins in traditional meat products, the most common mycotoxins related to such meat products, and future prospects regarding the suppression of their occurrence. Special attention should be paid to reducing the transfer of mycotoxins via the food chain from animal feed to animals to humans (stable-to-table principle), which is also described in this review. Other sources of mycotoxins (spices, environment, etc.) should also be monitored for mycotoxins in traditional production. The importance of monitoring and regulating mycotoxins in meat products, especially in traditional meat products, is slowly being recognized by the institutions and hopefully, in the future, can deliver legally regulated limits for such products. This is especially important since meat products are available to the general population and can seriously affect human health.
Collapse
Affiliation(s)
- Krešimir Mastanjević
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia; (K.M.); (D.K.); (V.K.)
| | - Dragan Kovačević
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia; (K.M.); (D.K.); (V.K.)
| | - Ksenija Nešić
- Food and Feed Department, Institute of Veterinary Medicine of Serbia, Smolućska 11, 11070 Beograd, Serbia;
| | - Vinko Krstanović
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia; (K.M.); (D.K.); (V.K.)
| | - Kristina Habschied
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia; (K.M.); (D.K.); (V.K.)
| |
Collapse
|
2
|
Tiwari S, Singh BK, Dubey NK. Aflatoxins in food systems: recent advances in toxicology, biosynthesis, regulation and mitigation through green nanoformulations. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1621-1630. [PMID: 36222734 DOI: 10.1002/jsfa.12265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/04/2022] [Revised: 09/20/2022] [Accepted: 10/12/2022] [Indexed: 06/16/2023]
Abstract
Aflatoxins are hepatocarcinogenic and immunosuppressive mycotoxins mainly synthesized by Aspergillus flavus, A. parasiticus and A. nomius in food systems, causing negative health impacts to humans and other organisms. Aflatoxins contaminate most of the agri-products of tropical and subtropical regions due to hot and humid conditions and persist in food items even after food processing steps, causing major threat towards the food security. Different physical and chemical strategies have been applied to mitigate aflatoxin contamination. However, negative impacts of chemical preservatives towards health and environment limit their practical applicability. In this regard, plant-based preservatives, due to their economical, eco-friendly and safer profile, are considered as a sustainable approach towards food safety. Incorporation of nanotechnology would enhance the bio-efficacy of green preservatives by overcoming some of their major challenges, such as volatility. The present review deals with recent information on toxicology and molecular and enzymatic regulatory pathways in the biosynthesis of aflatoxins in food systems. A proper understanding of the role of different genes and regulatory proteins may provide novel preventive strategies for aflatoxin detoxification and also in development of aflatoxin-resistant food items. The review also emphasizes the role of green nanoformulations as a sustainable approach towards the management of aflatoxins in food systems. In addition, some technological challenges of green nanotechnology have also been discussed in this review, along with highlighting some future perspectives. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Shikha Tiwari
- Laboratory of Herbal Pesticides, Centre of Advanced Study in Botany, Banaras Hindu University, Varanasi, India
| | - Bijendra Kumar Singh
- Laboratory of Herbal Pesticides, Centre of Advanced Study in Botany, Banaras Hindu University, Varanasi, India
| | - Nawal Kishore Dubey
- Laboratory of Herbal Pesticides, Centre of Advanced Study in Botany, Banaras Hindu University, Varanasi, India
| |
Collapse
|
3
|
Mycotoxins and Essential Oils-From a Meat Industry Hazard to a Possible Solution: A Brief Review. Foods 2022; 11:foods11223666. [PMID: 36429263 PMCID: PMC9688991 DOI: 10.3390/foods11223666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 11/11/2022] [Accepted: 11/13/2022] [Indexed: 11/18/2022] Open
Abstract
The preservation of food supplies has been humankind's priority since ancient times, and it is arguably more relevant today than ever before. Food sustainability and safety have been heavily prioritized by consumers, producers, and government entities alike. In this regard, filamentous fungi have always been a health hazard due to their contamination of the food substrate with mycotoxins. Additionally, mycotoxins are proven resilient to technological processing. This study aims to identify the main mycotoxins that may occur in the meat and meat products "Farm to Fork" chain, along with their effect on the consumers' health, and also to identify effective methods of prevention through the use of essential oils (EO). At the same time, the antifungal and antimycotoxigenic potential of essential oils was considered in order to provide an overview of the subject. Targeting the main ways of meat products' contamination, the use of essential oils with proven in vitro or in situ efficacy against certain fungal species can be an effective alternative if all the associated challenges are addressed (e.g., application methods, suitability for certain products, toxicity).
Collapse
|
4
|
Ranjith A, Srilatha C, Lekshmi P, Rameshbabu N. Antiaflatoxigenic potential of essential oils of spices – a review. WORLD MYCOTOXIN J 2021. [DOI: 10.3920/wmj2020.2636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Mycotoxins are important food contaminants posing a significant threat to food and feed safety and public health. Among the mycotoxins, aflatoxins are deemed to be a more significant contaminant due to their potent carcinogenic, and hepatotoxic effects, and their levels are highly regulated in the international food trade. Phytochemicals are considered a major source of natural antifungal agents. The volatile nature of essential oil of plants makes them ideal candidates for antifungal agents due to their ability to distribute in free air spaces in closed containers and penetrate through heterogeneous food materials. In these, essential oils in spices attain special attention due to their commercial availability and low toxicity. This article reviews the antiaflatoxigenic capacity of spice essential oils and the effect of essential oil composition on the activity and mechanism of antifungal action and is expected to be useful for the planning of further research in the subject area.
Collapse
Affiliation(s)
- A. Ranjith
- Spices Board Quality Evaluation Laboratory, R-11, SIPCOT, Gummidipoondi, Tamil Nadu 601201, India
| | - C.M. Srilatha
- Spices Board Quality Evaluation Laboratory, R-11, SIPCOT, Gummidipoondi, Tamil Nadu 601201, India
| | - P.C. Lekshmi
- Spices Board Quality Evaluation Laboratory, R-11, SIPCOT, Gummidipoondi, Tamil Nadu 601201, India
| | - N. Rameshbabu
- Spices Board Quality Evaluation Laboratory, Suganda Bhavan, Palarivattom, Cochin, Kerala 682025, India
| |
Collapse
|
5
|
Falah F, Vasiee A, Alizadeh Behbahani B, Tabatabaee Yazdi F, Mortazavi SA. Optimization of gamma-aminobutyric acid production by Lactobacillus brevis PML1 in dairy sludge-based culture medium through response surface methodology. Food Sci Nutr 2021; 9:3317-3326. [PMID: 34136196 PMCID: PMC8194736 DOI: 10.1002/fsn3.2304] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 04/09/2021] [Accepted: 04/12/2021] [Indexed: 11/26/2022] Open
Abstract
Gamma-aminobutyric acid (GABA) is a pharmaceutical, bioactive amino acid that can produce by some species of Lactic Acid Bacteria (LAB). For the first time, we evaluated the production of GABA by Lactobacillus brevis PML1 in the medium that contain the contaminant food bio-product like dairy sludge and soybean meal. GABA production was analyzed by chromatography (TLC, HPLC) and the features of fermented extract which contains this amino acid were evaluated. The results of Response Surface Methodology (RSM) of Central Composite Design (CCD) at p < .05 showed 300 ppm of GABA production in optimal treatment including 14.77% dairy sludge powder, 6.27% soybean meal, and 0.49% ammonium sulfate (32°C for 120 hr fermentation). The results of fermented extract also showed the acceptable antimicrobial, antioxidant, and toxicity (against cancer cell) properties. Also, L. brevis PML1has not shown any hemolytic or DNase activity which confirm its safety aspects. According to the results, this new culture can be used as a cheap substrate to biological production of GABA, by L. brevis PML1 in various food and pharmaceutical formulations.
Collapse
Affiliation(s)
- Fereshteh Falah
- Department of Food Science and TechnologyFaculty of AgricultureFerdowsi University of MashhadMashhadIran
| | - Alireza Vasiee
- Department of Food Science and TechnologyFaculty of AgricultureFerdowsi University of MashhadMashhadIran
| | - Behrooz Alizadeh Behbahani
- Department of Food Science and TechnologyFaculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of KhuzestanMollasaniIran
| | - Farideh Tabatabaee Yazdi
- Department of Food Science and TechnologyFaculty of AgricultureFerdowsi University of MashhadMashhadIran
| | - Seyed Ali Mortazavi
- Department of Food Science and TechnologyFaculty of AgricultureFerdowsi University of MashhadMashhadIran
| |
Collapse
|
6
|
Antifungal, Antimycotoxigenic, and Antioxidant Activity of Essential Oils and Medicinal Plant Extracts. ENVIRONMENTAL AND MICROBIAL BIOTECHNOLOGY 2021. [DOI: 10.1007/978-981-15-7098-8_9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
7
|
Jalili M, Selamat J, Rashidi L. Effect of thermal processing and traditional flavouring mixture on mycotoxin reduction in pistachio. WORLD MYCOTOXIN J 2020. [DOI: 10.3920/wmj2019.2486] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The effect of heating (roasting and microwave radiation heating) along with a traditional pistachio flavouring mixture (containing verjuice, thyme extract, and sodium chloride) was investigated on reducing aflatoxins (AFs) and ochratoxin A (OTA) in pistachios. The naturally and artificially contaminated samples were soaked in the flavouring mixture (for 5, 10 and 24 h) and then subjected to roasting (at 120 and 150 °C for 50 min) and heating by microwave radiation (6 and 10 min). The residual mycotoxins were determined by high-performance liquid chromatography. The results showed that all treatments were able to reduce mycotoxin content (aflatoxin B1, B2, G1, G2 and OTA) significantly (P<0.05), up to 85.7±2.5% (during roasting) and up to 72.5±2.6% (during heating by microwave radiation). The highest reduction of AFs and OTA (ranging from 51.7±2.3 to 85.7±2.5%) was found when the contaminated (naturally and artificially) samples were soaked in the traditional mixture for 24 h and roasted at 150 °C. It could be concluded that the traditional flavouring method in combination with the roasting process or heating by microwave radiation could be applied as a useful and safe method for mycotoxin degradation in pistachio. Although, complete elimination of mycotoxins was not achieved, the method reduced mycotoxins more than 60% without adverse effect on the taste and appearance of pistachios.
Collapse
Affiliation(s)
- M. Jalili
- Department of Food Industries and Agricultural Research, Standard Research Institute (SRI), Karaj 78894318, Iran
| | - J. Selamat
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Malaysia
- Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 Serdang Selangor, Malaysia
| | - L. Rashidi
- Department of Food Industries and Agricultural Research, Standard Research Institute (SRI), Karaj 78894318, Iran
| |
Collapse
|
8
|
Císarová M, Hleba L, Medo J, Tančinová D, Mašková Z, Čuboň J, Kováčik A, Foltinová D, Božik M, Klouček P. The in vitro and in situ effect of selected essential oils in vapour phase against bread spoilage toxicogenic aspergilli. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.107007] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
|
9
|
Donkotjan C, Benjanirut C, Angkanaporn K. Effect of Thunbergia laurifolia leaves on the growth performance, nutrient digestibility and liver antioxidant enzymes of broilers fed mycotoxin-contaminated feed. ANIMAL PRODUCTION SCIENCE 2020. [DOI: 10.1071/an19570] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Context Contamination of feedstuff with mixed mycotoxins is one of the frequent problems found in broiler chicken production, especially in tropical countries with a hot and humid climate, such as Thailand. Aims An in vivo study was conducted to examine the effects of Thunbergia laurifolia Linn. (TL) leaves on the growth performance, nutrient digestibility and antioxidant enzyme activity of broiler chicks fed naturally mycotoxin-contaminated feed. Methods In total, 375 1-day-old male Arbor Acre broilers were allotted into five experimental groups, with five replicates each (15 chicks per replicate). The experimental groups were mycotoxin-free basal corn–soybean diet (T1, control), diet with mixed mycotoxins (aflatoxin, fumonisins, tricothecene and ochratoxin, T2), T2 diet but supplemented with 1% (w/w) yeast glucomannan (GM, T3), T2 diet but supplemented with 2% (w/w) TL (T4) and T2 diet but supplemented with both 2% (w/w) TL and 1% (w/w) GM (T5). Feed intake, bodyweight gain, feed conversion ratio, mortality rate, nutrient digestibility and the activity of antioxidant enzymes were measured at Days 21 and 42. Key results Broilers in T4 and T5 groups had a significantly (P < 0.05) higher nutrient digestibility than those in the other groups at Day 42, while broilers in the T3, T4 and T5 groups had a significantly (P < 0.05) higher glutathione peroxidase activity than those in the other groups. There was no difference in the growth performance among the groups, except chicks that received the mixed mycotoxin-contaminated feed had a higher feed conversion ratio and ate more feed than did those in the control group. Conclusion It is concluded that 2% TL and 1% GM helped ameliorate the adverse effect of mycotoxin, improving nutrient digestibility and increased the glutathione peroxidase activity, but without a significant change in growth rate. Implications Herbal plant TL can be used as an alternative mycotoxin adsorbent in broiler production.
Collapse
|
10
|
Gömöri C, Nacsa-Farkas E, Kerekes E, Vidács A, Bencsik O, Kocsubé S, Khaled J, Alharbi N, Vágvölgyi C, Krisch J. Effect of essential oil vapours on aflatoxin production of Aspergillus parasiticus. WORLD MYCOTOXIN J 2018. [DOI: 10.3920/wmj2017.2260] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
The effect of cinnamon, clary sage, juniper, lemon and marjoram essential oil (EO) vapours was tested on growth, aflatoxin production and sporulation of Aspergillus parasiticus. In reversed Petri-dish method the sub-lethal EO vapour concentrations ranging from 0.05 to 0.42 mg/cm3 air were used and growth rates (mm/day) and antifungal indices (%) were calculated from the growth curves of the fungus. Aflatoxin production was determined by HPLC and spores were counted in a Burker chamber. Cinnamon, clary sage and marjoram EOs showed concentration dependent growth inhibition. Antifungal index and aflatoxin production using the weak antifungals, juniper and lemon EO, increased in parallel. The same trend was found using cinnamon and clary sage EO vapours up to 0.11 mg/cm3 concentration, and marjoram EO up to 0.21 mg/cm3, while higher concentrations caused a sharp decrease in aflatoxin production. Applying sub-lethal concentrations of EOs might induce stress response in A. parasiticus leading to increased aflatoxin production. Only EO concentrations with strong growth and sporulation inhibitory effect were suitable to inhibit the aflatoxin production of A. parasiticus..
Collapse
Affiliation(s)
- Cs. Gömöri
- Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Közép fasor 52, 6726 Szeged, Hungary
| | - E. Nacsa-Farkas
- Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Közép fasor 52, 6726 Szeged, Hungary
| | - E.B. Kerekes
- Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Közép fasor 52, 6726 Szeged, Hungary
| | - A. Vidács
- Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Közép fasor 52, 6726 Szeged, Hungary
| | - O. Bencsik
- Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Közép fasor 52, 6726 Szeged, Hungary
| | - S. Kocsubé
- Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Közép fasor 52, 6726 Szeged, Hungary
| | - J.M. Khaled
- Department of Botany and Microbiology, College of Science, King Saud University, 11451 Riyadh, Saudi Arabia
| | - N.S. Alharbi
- Department of Botany and Microbiology, College of Science, King Saud University, 11451 Riyadh, Saudi Arabia
| | - Cs. Vágvölgyi
- Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Közép fasor 52, 6726 Szeged, Hungary
- Department of Botany and Microbiology, College of Science, King Saud University, 11451 Riyadh, Saudi Arabia
| | - J. Krisch
- Institute of Food Engineering, Faculty of Engineering, University of Szeged, Mars tér 7, 6724 Szeged, Hungary
| |
Collapse
|
11
|
Alejo-Armijo A, Altarejos J, Salido S. Phytochemicals and Biological Activities of Laurel Tree (Laurus nobilis). Nat Prod Commun 2017. [DOI: 10.1177/1934578x1701200519] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/08/2022] Open
Abstract
This review summarizes the chemical composition reported up to date on Laurus nobilis L. (Lauraceae), an evergreen shrub or tree cultivated for its aromatic leaves and ornamental interest. It has been focused on non-volatile phytochemicals such as sesquiterpene lactones, flavonoids and proanthocyanidins, among others. Moreover, biological activities of laurel extracts and pure compounds have also been reviewed.
Collapse
Affiliation(s)
- Alfonso Alejo-Armijo
- Departamento de Química Inorgánica y Orgánica, Universidad de Jaén, Campus ceiA3, 23071 Jaén, Spain
| | - Joaquín Altarejos
- Departamento de Química Inorgánica y Orgánica, Universidad de Jaén, Campus ceiA3, 23071 Jaén, Spain
| | - Sofía Salido
- Departamento de Química Inorgánica y Orgánica, Universidad de Jaén, Campus ceiA3, 23071 Jaén, Spain
| |
Collapse
|
12
|
Nerilo SB, Rocha GHO, Tomoike C, Mossini SAG, Grespan R, Mikcha JMG, Machinski M. Antifungal properties and inhibitory effects upon aflatoxin production byZingiber officinaleessential oil inAspergillus flavus. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12950] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
| | - Gustavo Henrique O. Rocha
- Laboratory of Toxicology; Department of Basic Health Sciences; State University of Maringa (UEM); Colombo Avenue 5790 87020-900 Maringa Brazil
| | - Caroline Tomoike
- Laboratory of Toxicology; Department of Basic Health Sciences; State University of Maringa (UEM); Colombo Avenue 5790 87020-900 Maringa Brazil
| | - Simone A. G. Mossini
- Laboratory of Toxicology; Department of Basic Health Sciences; State University of Maringa (UEM); Colombo Avenue 5790 87020-900 Maringa Brazil
| | - Renata Grespan
- Laboratory of Toxicology; Department of Basic Health Sciences; State University of Maringa (UEM); Colombo Avenue 5790 87020-900 Maringa Brazil
| | - Jane M. G. Mikcha
- Department of Clinical Analysis and Biomedicine; State University of Maringa (UEM), Colombo Avenue 5790; 87020-900 Maringa, Brazil
| | - Miguel Machinski
- Laboratory of Toxicology; Department of Basic Health Sciences; State University of Maringa (UEM); Colombo Avenue 5790 87020-900 Maringa Brazil
| |
Collapse
|
13
|
Do KH, An TJ, Oh SK, Moon Y. Nation-Based Occurrence and Endogenous Biological Reduction of Mycotoxins in Medicinal Herbs and Spices. Toxins (Basel) 2015; 7:4111-30. [PMID: 26473926 PMCID: PMC4626724 DOI: 10.3390/toxins7104111] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2015] [Revised: 10/03/2015] [Accepted: 10/08/2015] [Indexed: 01/16/2023] Open
Abstract
Medicinal herbs have been increasingly used for therapeutic purposes against a diverse range of human diseases worldwide. Moreover, the health benefits of spices have been extensively recognized in recent studies. However, inevitable contaminants, including mycotoxins, in medicinal herbs and spices can cause serious problems for humans in spite of their health benefits. Along with the different nation-based occurrences of mycotoxins, the ultimate exposure and toxicities can be diversely influenced by the endogenous food components in different commodities of the medicinal herbs and spices. The phytochemicals in these food stuffs can influence mold growth, mycotoxin production and biological action of the mycotoxins in exposed crops, as well as in animal and human bodies. The present review focuses on the occurrence of mycotoxins in medicinal herbs and spices and the biological interaction between mold, mycotoxin and herbal components. These networks will provide insights into the methods of mycotoxin reduction and toxicological risk assessment of mycotoxin-contaminated medicinal food components in the environment and biological organisms.
Collapse
Affiliation(s)
- Kee Hun Do
- Laboratory of Mucosal Exposome and Biomodulation, Department of Biomedical Sciences, Pusan National University School of Medicine, Yangsan 50612, Korea.
| | - Tae Jin An
- Department of Herbal Crop Research, National Institute of Horticultural & Herbal Science, RDA, Eumseong 55365, Korea.
| | - Sang-Keun Oh
- Department of Applied Biology, College of Agricultural & Life Sciences, Chungnam National University, Daejeon 34134, Korea.
| | - Yuseok Moon
- Laboratory of Mucosal Exposome and Biomodulation, Department of Biomedical Sciences, Pusan National University School of Medicine, Yangsan 50612, Korea.
- Research Institute for Basic Sciences and Medical Research Institute, Pusan National University, Busan 46241, Korea.
| |
Collapse
|
14
|
Klimešová M, Horáček J, Ondřej M, Manga I, Koláčková I, Nejeschlebová L, Ponížil A. Microbial contamination of spices used in production of meat products. POTRAVINARSTVO 2015. [DOI: 10.5219/440] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
|
15
|
Use of selected essential oils to control aflatoxin contaminated stored cashew and detection of aflatoxin biosynthesis gene. ScientificWorldJournal 2015; 2015:958192. [PMID: 25705718 PMCID: PMC4312644 DOI: 10.1155/2015/958192] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2014] [Revised: 12/22/2014] [Accepted: 12/23/2014] [Indexed: 11/17/2022] Open
Abstract
Aspergillus spp. associated with cashew from the regions of Riyadh, Dammam, and Abha were isolated and three different culture media were used to qualitatively measure aflatoxin production by Aspergillus via UV light (365 nm), which was expressed as positive or negative. The obtained data showed that six isolates of A. flavus and four isolates of A. parasiticus were positive for aflatoxin production, while all isolates of A. niger were negative. Five commercially essential oils (thyme, garlic, cinnamon, mint, and rosemary) were tested to determine their influence on growth and aflatoxin production in A. flavus and A. parasiticus by performing high-performance liquid chromatography (HPLC). The results showed that the tested essential oils caused highly significant inhibition of fungal growth and aflatoxin production in A. flavus and A. parasiticus. The extent of the inhibition of fungal growth and aflatoxin production was dependent on the type and concentration of essential oils applied. The results indicate that cinnamon and thyme oils show strong antimicrobial potential. PCR was used with four sets of primer pairs for nor-1, omt-1, ver-1, and aflR genes, enclosed in the aflatoxin biosynthetic pathway. The interpretation of the results revealed that PCR is a rapid and sensitive method.
Collapse
|
16
|
Dimić G, Kocić-Tanackov S, Mojović L, Pejin J. Antifungal Activity of Lemon Essential Oil, Coriander and Cinnamon Extracts on Foodborne Molds in Direct Contact and the Vapor Phase. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12410] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Gordana Dimić
- Faculty of Technology; University of Novi Sad; Bulevar cara Lazara 1 Novi Sad 21000 Serbia
| | - Sunčica Kocić-Tanackov
- Faculty of Technology; University of Novi Sad; Bulevar cara Lazara 1 Novi Sad 21000 Serbia
| | - Ljiljana Mojović
- Faculty of Technology and Metallurgy; University of Belgrade; Beograd Serbia
| | - Jelena Pejin
- Faculty of Technology; University of Novi Sad; Bulevar cara Lazara 1 Novi Sad 21000 Serbia
| |
Collapse
|
17
|
Pandey AK, Singh P, Tripathi NN. Chemistry and bioactivities of essential oils of some Ocimum species: an overview. Asian Pac J Trop Biomed 2014. [DOI: 10.12980/apjtb.4.2014c77] [Citation(s) in RCA: 73] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
|
18
|
|
19
|
Taqi A, Askar KA, Mutihac L, Stamatin I. Effect ofLaurus nobilisL. oil,Nigella sativaL. oil and oleic acid on the antimicrobial and physical properties of subsistence agriculture: the case of cassava/pectin based edible films. FOOD AGR IMMUNOL 2013. [DOI: 10.1080/09540105.2012.683166] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022] Open
|
20
|
Affiliation(s)
- Pragyanshree Panda
- School of Biosciences and Technology; VIT University; Vellore 632014 India
| | - Alka Mehta
- School of Biosciences and Technology; VIT University; Vellore 632014 India
| |
Collapse
|
21
|
Gorran A, Farzaneh M, Shivazad M, Rezaeian M, Ghassempour A. Aflatoxin B1-reduction of Aspergillus flavus by three medicinal plants (Lamiaceae). Food Control 2013. [DOI: 10.1016/j.foodcont.2012.09.024] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
22
|
Stimulato-Inhibitory Response to Cumin Oil in Aflatoxin B1 Production of Aspergillus Species. Jundishapur J Microbiol 2012. [DOI: 10.5812/jjm.7210] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
|
23
|
El-Nagerabi SA, Al-Bahry SN, Elshafie AE, AlHilali S. Effect of Hibiscus sabdariffa extract and Nigella sativa oil on the growth and aflatoxin B1 production of Aspergillus flavus and Aspergillus parasiticus strains. Food Control 2012. [DOI: 10.1016/j.foodcont.2011.09.033] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
24
|
Prakash B, Singh P, Mishra PK, Dubey N. Safety assessment of Zanthoxylum alatum Roxb. essential oil, its antifungal, antiaflatoxin, antioxidant activity and efficacy as antimicrobial in preservation of Piper nigrum L. fruits. Int J Food Microbiol 2012; 153:183-91. [DOI: 10.1016/j.ijfoodmicro.2011.11.007] [Citation(s) in RCA: 68] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2011] [Revised: 10/23/2011] [Accepted: 11/09/2011] [Indexed: 10/15/2022]
|
25
|
Deabes MM, El-Soud NHA, El-Kassem LTA. In Vitro Inhibition of Growth and Aflatoxin B1 Production of Aspergillus Flavus Strain (ATCC 16872) by Various Medicinal Plant Essential Oils. ACTA ACUST UNITED AC 2012. [DOI: 10.3889/mjms.1857-5773.2011.0190] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
26
|
Yakhlef G, Laroui S, Hambaba L, Aberkane MC, Ayachi A. Évaluation de l’activité antimicrobienne de Thymus vulgaris et de Laurus nobilis, plantes utilisées en médecine traditionnelle. ACTA ACUST UNITED AC 2011. [DOI: 10.1007/s10298-011-0641-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|
27
|
Mahendra P, Bisht S. Coriandrum sativum: A Daily Use Spice with Great Medicinal Effect. ACTA ACUST UNITED AC 2011. [DOI: 10.5530/pj.2011.21.16] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
28
|
Ali SE, El-Shaffey AA, Selim ME, El-massry KF, Sabry BA. Chemical Profile, Antioxidant, Antifungal and Antiaflatoxigenic Activity of Parsley and Ginger Volatile and Non-volatile Extracts. ACTA ACUST UNITED AC 2011. [DOI: 10.1080/22311866.2011.10719074] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
29
|
Li R, Wang Y, Jiang ZT, Jiang S. Chemical Composition of the Essential Oils ofCinnamomum loureiriiNees. From China Obtained by Hydrodistillation and Microwave-assisted Hydrodistillation. JOURNAL OF ESSENTIAL OIL RESEARCH 2010. [DOI: 10.1080/10412905.2010.9700281] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
30
|
Shukla R, Kumar A, Singh P, Dubey NK. Efficacy of Lippia alba (Mill.) N.E. Brown essential oil and its monoterpene aldehyde constituents against fungi isolated from some edible legume seeds and aflatoxin B1 production. Int J Food Microbiol 2009; 135:165-70. [DOI: 10.1016/j.ijfoodmicro.2009.08.002] [Citation(s) in RCA: 73] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2009] [Revised: 06/30/2009] [Accepted: 08/01/2009] [Indexed: 10/20/2022]
|
31
|
Reddy K, Reddy C, Muralidharan K. Potential of botanicals and biocontrol agents on growth and aflatoxin production by Aspergillus flavus infecting rice grains. Food Control 2009. [DOI: 10.1016/j.foodcont.2008.03.009] [Citation(s) in RCA: 116] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
32
|
Burdock GA, Carabin IG. Safety assessment of coriander (Coriandrum sativum L.) essential oil as a food ingredient. Food Chem Toxicol 2008; 47:22-34. [PMID: 19032971 DOI: 10.1016/j.fct.2008.11.006] [Citation(s) in RCA: 132] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2008] [Revised: 11/04/2008] [Accepted: 11/04/2008] [Indexed: 01/11/2023]
Abstract
Coriander essential oil is used as a flavor ingredient, but it also has a long history as a traditional medicine. It is obtained by steam distillation of the dried fully ripe fruits (seeds) of Coriandrum sativum L. The oil is a colorless or pale yellow liquid with a characteristic odor and mild, sweet, warm and aromatic flavor; linalool is the major constituent (approximately 70%). Based on the results of a 28 day oral gavage study in rats, a NOEL for coriander oil is approximately 160 mg/kg/day. In a developmental toxicity study, the maternal NOAEL of coriander oil was 250 mg/kg/day and the developmental NOAEL was 500 mg/kg/day. Coriander oil is not clastogenic, but results of mutagenicity studies for the spice and some extracts are mixed; linalool is non-mutagenic. Coriander oil has broad-spectrum, antimicrobial activity. Coriander oil is irritating to rabbits, but not humans; it is not a sensitizer, although the whole spice may be. Based on the history of consumption of coriander oil without reported adverse effects, lack of its toxicity in limited studies and lack of toxicity of its major constituent, linalool, the use of coriander oil as an added food ingredient is considered safe at present levels of use.
Collapse
Affiliation(s)
- George A Burdock
- Burdock Group, 801 N Orange Ave, Suite 710, Orlando, FL 32801, USA.
| | | |
Collapse
|
33
|
Jardim CM, Jham GN, Dhingra OD, Freire MM. Composition and Antifungal Activity of the Essential Oil of the Brazilian Chenopodium ambrosioides L. J Chem Ecol 2008; 34:1213-8. [DOI: 10.1007/s10886-008-9526-z] [Citation(s) in RCA: 76] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2008] [Revised: 06/02/2008] [Accepted: 07/18/2008] [Indexed: 11/24/2022]
|
34
|
Bokhari FM. Spices mycobiota and mycotoxins available in saudi arabia and their abilities to inhibit growth of some toxigenic fungi. MYCOBIOLOGY 2007; 35:47-53. [PMID: 24015069 PMCID: PMC3763127 DOI: 10.4489/myco.2007.35.2.047] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/13/2007] [Indexed: 06/02/2023]
Abstract
The prevalence and population density of the mycobiota of 50 samples belonging to 10 kinds of spices (anise, black pepper, red pepper, black cumin, peppermint, cardamom, clove, cumin, ginger and marjoram) which collected from different places in Jeddah Governorate were studied. The natural occurrence of mycotoxins in those samples was also investigated. Fifteen genera and thirty - one species of fungi in addition to one species variety were isolated and identified during this study. The most common genera were Aspergillus, Penicillium and Fusarium. Aflatoxins (12~40 µg/kg) were detected in the extract of 5 samples of each of anise seeds and black pepper fruits; three samples of black cumin seeds and on sample only of each of peppermint and marjoram leaves out of 5 samples tested of each. Sterigmatocystin (15~20 µg/kg) was detected in some samples of red pepper, cumin and marjoram. The inhibitory effects of 10 kinds of powdered spices were tested against 3 toxigenic isolates of fungi (Aspergillus flavus, A. versicolor and Penicillium citrinum). Clove proved to be antimycotic compounds. It inhibited the growth of the tested toxigenic fungi. Black pepper, peppermint, cardamom, cumin and marjoram completely inhibited aflatoxins production, while black pepper and cardamom also completely inhibited sterigmatocystin production.
Collapse
Affiliation(s)
- Fardos M Bokhari
- Biological Science Department, Faculty of Sciences, King Abdel Aziz University, Saudi Arabia
| |
Collapse
|