Combination of phenolic acids and essential oils against Listeria monocytogenes

2015

Abstract Listeria monocytogenes is a psychrotrophic pathogen widely distributed in meat processing plants. Listeriosis presents very low morbidity, but very high mortality rates. Several outbreaks involving this bacterium have been reported due to the consumption of refrigerated meat and dairy products. The objective of the present study was to evaluate the in vitro antimicrobial activity of 10 phenolic acids (PAs) and 4 essential oil compounds (EOCs) as natural alternatives to control L. monocytogenes growth. The minimum inhibitory concentration (MIC) of all natural compounds was determined at pH 5, 6 and 7. The 4 most potent PAs (ρ-hydroxybenzoic acid, ferulic acid, o-coumaric acid and sy…

Evaluation of gaseous allyl isothiocyanate against the growth of mycotoxigenic fungi and mycotoxin production in corn stored for 6 months

2018

Brazil produces approximately 63 million tons of corn kernels annually, which is commonly contaminated with fungi and mycotoxins. The objective of this study was to evaluate the efficacy of gaseous allyl isothiocyanate (AITC) to inhibit the growth of Aspergillus parasiticus and Fusarium verticillioides, and mycotoxin production (aflatoxins B1 , B2 , G1 and G2 , fumonisins B1 and B2 ) in corn during 180 days of storage.; Results: AITC at 50 µL L-1 resulted in a significant reduction of the fungal population (P < 0.05) after 180 days, decreasing 3.17 log(CFU g-1 ) and 3.9 log(CFU g-1 ) of A. parasiticus and F. verticillioides respectively in comparison with the control. In addition, 10 and 50…

Bioaccessibility and bioavailability of fumonisin B2 and its reaction products with isothiocyanates through a simulated gastrointestinal digestion sy…

2014

Abstract Fumonisins (FBs) are toxins produced mainly by the molds Fusarium verticillioides (also known as Fusarium moniliforme) and Fusarium proliferatum. These mycotoxins are contaminants of wheat, maize, maize-based foods and other grains worldwide. Isothiocyanates (ITCs) are natural compounds produced by the enzymatic hydrolysis of glucosinolates, which are found in plants of the Brassicaceae family. The use of ITCs as food preservatives has been extensively researched. In this study, allyl (AITC), phenyl (PITC) and benzyl isothiocyanates (BITC) fumigation systems (500 μL/L) were employed to reduce FB2 levels naturally produced in bread by Gibberella moniliformis CECT 2987. Reaction prod…

Microbial and chemical origins of the bactericidal activity of thermally treated yellow mustard powder toward Escherichia coli O157:H7 during dry sau…

2010

Abstract Work examines the origin of bactericidal activity in mustard flour and explores the relative contribution from starter cultures, E. coli O157:H7 itself and other sources. Bacteria can degrade naturally occurring glucosinolates in mustard and form isothiocyanates with antimicrobial activity. In the present work, 24 starter cultures (mostly from commercial mixtures) were screened for their capacity to decompose the glucosinolate, sinalbin. The most active pair, Pediococcus pentosaceus UM 121P and Staphylococcus carnosus UM 123M, were used together for the production of dry fermented sausage contaminated with E. coli O157:H7 (~ 6.5 log CFU/g). They were compared to industrial starters…

Mycotoxins and their consequences in aquaculture: A review

2016

Fish consumption has been increasing worldwide, mainly due to the availability, access and price in relation to other kinds of meat consumption, such as beef, pork, and poultry. Consequently, some concerns begin to emerge, primarily regarding the quality of fish available in the market. Residues could be present in any product of animal origin causing economic losses and putting into a risk human and animal health. Food contamination by mycotoxins is a risk to human and animal health, and it is responsible for significant economic losses. It's very difficult to prove that a disease is a mycotoxicosis, and even when mycotoxins are detected, it is not easy to show that they are the etiologica…

Inhibition of aflatoxin B1, B2, G1 and G2 production by Aspergillus parasiticus in nuts using yellow and oriental mustard flours

2015

Abstract Aflatoxins (AFs) are naturally occurring mycotoxin compounds produced by several species of Aspergillus, as Aspergillus flavus and Aspergillus parasiticus and are mutagenic, teratogenic, and carcinogenic compounds that have been implicated as causative agents in human hepatic and extra hepatic carcinogenesis. In this study, the reduction of the AFs present in dried fruits (peanut, cashew, walnut, almond, hazelnut and pistachio), produced by A. parasiticus CECT 2681, by isothiocyanates (ITCs) generated by the enzymatic hydrolysis of the glucosinolates (GLCs) present in oriental and yellow mustard flours was evaluated. The AFs reduction activity through ITCs application in dried frui…

Development of an Antifungal and Antimycotoxigenic Device Containing Allyl Isothiocyanate for Silo Fumigation

2019

The aims of this study were to evaluate the antifungal activity of the bioactive compound allyl isothiocyanate (AITC) against Aspergillus flavus (8111 ISPA) aflatoxins (AFs) producer and Penicillium verrucosum (D-01847 VTT) ochratoxin A (OTA) producer on corn, barley, and wheat. The experiments were carried out initially in a simulated silo system for laboratory scale composed of glass jars (1 L). Barley and wheat were contaminated with P. verrucosum and corn with A. flavus. The cereals were treated with a hydroxyethylcellulose gel disk to which 500 &micro

Fumigation of Brazil nuts with allyl isothiocyanate to inhibit the growth of Aspergillus parasiticus and aflatoxin production

2017

Abstract BACKGROUND Brazil produces approximately 40 000 tons of Brazil nuts annually, which is commonly contaminated with fungi and mycotoxins. Gaseous allyl isothiocyanate (AITC) was used to inhibit the growth of Aspergillus parasiticus and its production of aflatoxins (AFs) in Brazil nuts. RESULTS Nuts were inoculated with 104 spores g−1 of A. parasiticus and placed in airtight glass jars with controlled relative humidity (RH = 95 or 85%). Samples were treated with 0, 0.5, 1.0 or 2.5 µL L−1 of gaseous AITC and analyzed after 30 days to determine the fungal population and AFs content. Samples were also submitted to sensory evaluation. AITC at 2.5 µL L−1 could completely inhibit the fungal…

A chemical approach for the reduction of beauvericin in a solution model and in food systems.

2014

Abstract Beauvericin (BEA) is a bioactive compound produced by the secondary metabolism of several Fusarium strains with a strong antibacterial, antifungal, and insecticidal activities. This study evaluated the reduction of BEA added at 25 mg/kg in phosphate buffer saline (PBS) solutions at pH of 4, 7 and 10, or to different cereal products (kernels and flours) by the bioactive compounds phenyl isothiocyanate (PITC) and benzyl isothiocyanate (BITC). The concentration of the mycotoxin was evaluated using liquid chromatography coupled to the diode array detector (LC-DAD). In solution, BEA reduction ranged from 9% to 94% on a time-dependent fashion and lower pH levels resulted in higher BEA re…

Aflatoxins and A. flavus Reduction in Loaf Bread through the Use of Natural Ingredients

2018

In this study, the antifungal activity of yellow mustard (YMF) and oriental mustard (OMF) meal extracts against 14 strains of fungi was tested on a solid medium. The results obtained with the YMF were next confirmed in liquid medium determining the minimum inhibitory concentration (MIC) and the minimum fungicide concentration (MFC). Finally, the use of YMF as a natural preservative to extend the useful life of bread was evaluated. Breads with different concentrations of YMF (2, 4, 6 and 8 g/kg) were prepared and contaminated with Aspergillus flavus ISPA 8111 and Penicillium nordicum CECT 2320. For 10 days the formation of mycelium was observed, and after that the fungal growth and the mycot…

In vitro antifungal activity of allyl isothiocyanate (AITC) against Aspergillus parasiticus and Penicillium expansum and evaluation of the AITC estim…

2015

Abstract Isothiocyanates (ITCs) are natural compounds derived from cruciferous vegetables produced by enzymatic conversion of metabolites called glucosinolates. They are potentially useful antimicrobial compounds for food applications have been shown to be promising agents against cancer in human cell culture, animal models, and in epidemiological studies. In this study, the antifungal activity of the allyl isothiocyanate (AITC) was evaluated on two mycotoxigenic fungi as Aspergillus parasiticus and Penicillium expnsum , aflatoxins (AFs) and patulin (PAT) producers, employing an assay on solid medium. Also an approximation of the risk evaluation associated to the intake of food treated with…

Reduction of the aflatoxins B1, B2, G1 and G2 in Italian piadina by isothiocyanates

2016

Abstract Aflatoxins (AFs) are mycotoxins produced mainly by the molds Aspergillus flavus , Aspergillus parasiticus and A . nomius . These mycotoxins are contaminants of cereals. AFB 1 , the most abundant and toxic metabolite, is known to cause several toxic responses, such as hepatotoxicity, teratogenicity and mutagenicity. Isothiocyanates (ITCs) are natural compounds produced by the enzymatic hydrolysis of glucosinolates (GLs), which have shown potent antimicrobial activity in food applications. In this study, ITCs derived from oriental and yellow mustard (0.1, 0.5 and 1 g of flour) were used to avoid the production of AFs in piadina (a typical Italian flatbread) contaminated with A . para…

Reaction of zearalenone and α-zearalenol with allyl isothiocyanate, characterization of reaction products, their bioaccessibility and bioavailability…

2017

This study investigates the reduction of zearalenone (ZEA) and α-zearalenol (α-ZOL) on a solution model using allyl isothiocyanate (AITC) and also determines the bioaccessibility and bioavailability of the reaction products isolated and identified by MS-LIT. Mycotoxin reductions were dose-dependent, and ZEA levels decreased more than α-ZOL, ranging from 0.2 to 96.9% and 0 to 89.5% respectively, with no difference (p⩽0.05) between pH 4 and 7. Overall, simulated gastric bioaccessibility was higher than duodenal bioaccessibility for both mycotoxins and mycotoxin-AITC conjugates, with duodenal fractions representing ⩾63.5% of the original concentration. Simulated bioavailability of reaction pro…

Development of an Antifungal Device Based on Oriental Mustard Flour to Prevent Fungal Growth and Aflatoxin B1 Production in Almonds

2021

The present study describes the manufacture of an antifungal device composed of oriental mustard flour and hydroxyethyl-cellulose (H-OMF) and evaluates its efficacity in inhibiting Aspergillus flavus growth and aflatoxin B1 (AFB1) production in almonds. Additionally, it compares the H-OMF with allyl isothiocyanate (AITC) and a freeze-dried extract of yellow mustard flour (YMF-E); such substances were previously described as antifungal. Minimum inhibitory concentration (MIC), Minimum fungicidal concentration (MFC), the H-OMF in vitro antifungal activity, and the residual fungal population, as well as the production of AFB1 in almonds were determined. AITC and YMF-E showed significant antifun…

Occurrence, toxicity, bioaccessibility and mitigation strategies of beauvericin, a minor Fusarium mycotoxin.

2017

Emerging Fusarium mycotoxins include the toxic secondary metabolites fusaproliferin, enniatins, beauvericin (BEA), and moniliform. BEA is produced by some entomo- and phytopathogenic Fusarium species and occurs naturally on corn and corn-based foods and feeds infected by Fusarium spp. BEA has shown various biological activities (antibacterial, antifungal, and insecticidal) and possesses toxic activity, including the induction of apoptosis, increase cytoplasmic calcium concentration and lead to DNA fragmentation in mammalian cell lines. Cereals food processing has an important effect on mycotoxin stability, leading to less-contaminated food compared to the raw materials. Different industrial…

Antimicrobial packaging based on ɛ-polylysine bioactive film for the control of mycotoxigenic fungi in vitro and in bread

2017

Abstract ɛ‐Poly‐l‐lysine (ɛ‐PL) is a cationic peptide with a broad‐spectrum antimicrobial activity. This study investigates the use of ɛ‐PL as natural antimicrobial to inhibit fungal growth and to reduce aflatoxins (AFs) production. Antifungal activity of starch biofilms with different concentrations of ɛ‐Poly‐l‐lysine (ɛ‐PL) was determined in solid medium against Aspergillus parasiticus (AFs producer) and Penicillium expansum. Then, biofilms were tested as antimicrobial devices for the preservation of bread loaf inoculated with A. parasiticus CECT 2681 and P. expansum CECT 2278. Shelf life and AFs content were examined. Biofilms with concentrations of ɛ‐PL less than 1.6 mg/cm2 showed no fu…

Influence of probiotic microorganisms on aflatoxins B 1 and B 2 bioaccessibility evaluated with a simulated gastrointestinal digestion

2018

Aflatoxins (AFs) are produced mainly by the molds Aspergillus flavus and Aspergillus parasiticus. Aflatoxin B1 (AFB1) is classified as carcinogenic to humans. The aim of this study was to evaluate the capacity of different strains of Lactobacilli (Lb.) and Bifidobacteria (Bf.) to reduce the bioaccessibility of AFB1 and aflatoxin B2 (AFB2), spiked in loaf bread, using a dynamic in vitro simulated gastrointestinal digestion system. Aliquots of 20 mL of gastric and duodenal fluids were sampled for the determination of the mycotoxins gastric and duodenal bioaccessibility respectively, by liquid-chromatography coupled to the mass spectrometry in tandem (LC&ndash;MS/MS). A reduction of AFs bioacc…

Devices containing allyl isothiocyanate against the growth of spoilage and mycotoxigenic fungi in mozzarella cheese

2018

Filter paper and stickers containing allyl isothiocyanate (AIT), as well as pouches containing mustard meal and water for intrinsic production of AIT, were tested against aflatoxigenic strains of Penicillium digitatum CECT 2954 and Aspergillus parasiticus CECT 2681 in sliced mozzarella. Slices were inoculated with either fungus, packaged in plastic bags or plastic trays with one antimicrobial device (2–16 µL/L of AIT). Control groups presented visual growth of P. digitatum after 19.0 ± 1.5 d in bags and 26.1 ± 2.1 d in trays. A. parasiticus was visually detectable after 41.4 ± 1.7 d and 28.4 ± 1.5 d in trays and bags, respectively. AIT‐treated samples did not present visual fungal growth fo…

Mycotoxins in dry-cured meats: A review

2017

Dry-cured meats products are consumed in various regions of the world and, consumers are increasingly demanding better quality and safety of these products. Some fungal species can produce mycotoxins in drycured meats, such as aflatoxins and ochratoxins, which, when ingested, can produce carcinogenic and mutagenic effects in humans. Contamination of these products can occur at different points of the production chain, from the field (animal contaminated with feed) to the production or storage of the final product. Although the presence of mycotoxins in drycured meats has been reported in several regions of the world, the presence of these contaminants are not legislated in most countries. T…

Potential Application of Lactic Acid Bacteria to Reduce Aflatoxin B1 and Fumonisin B1 Occurrence on Corn Kernels and Corn Ears

2019

Fungal spoilage is an important issue for the food industry, leading to food sensory defects, food waste, economic losses and public health concern through the production of mycotoxins. Concomitantly, the search for safer natural products has gained importance since consumers began to look for less processed and chemically treated foods. In this context, the aim of this study was to evaluate the antifungal and antimycotoxigenic effect of seven strains of Lactobacillus plantarum. Lactic acid bacteria (LAB) were grown on Man Rogosa Sharpe (MRS) broth at 37 &ordm

Bioactive compounds from mustard flours for the control of patulin production in wheat tortillas

2016

Abstract Patulin (PAT) is a toxic fungal metabolite produced by Penicillium, Aspergillus and Byssochlamys growing especially in fruit and cereals. PAT exhibits a number of toxic effects in animals and its presence in food is undesirable. In this study the reduction of the mycotoxin PAT produced by a strain of Penicillium expansum, on wheat tortillas was studied using volatile bioactive compounds present in the oriental and yellow mustard flour and also using the standard solution of the antifungal compound allyl isothiocyanate (AIT), developing an active packaging with two different systems of release of those bioactive compounds. Also the kinetic of volatilization of the compounds used in …

Chemical reduction of the mycotoxin beauvericin using allyl isothiocyanate.

2011

Abstract Beauvericin (BEA) is a bioactive compound produced by the secondary metabolism of several Fusarium strains and known to have various biological activities. This study investigated the reduction of BEA present in the concentration of 25 mg/kg on a solution model (phosphate buffer saline at pH 4 and 7) and in wheat flour using allyl isothiocyanate (AITC) as a reactant. The concentration of the mycotoxin studied was evaluated using liquid chromatography coupled to the diode array detector (LC-DAD), whereas adducts formed between the BEA and AITC were examined by liquid chromatography coupled to mass spectrometry-linear ion trap (LC-MS-LIT). In solution, BEA reduction ranged from 20% t…

Study of the chemical reduction of the fumonisins toxicity using allyl, benzyl and phenyl isothiocyanate in model solution and in food products

2012

Abstract Fumonisins (FBs) are bioactive compounds produced by several strains of Fusarium spp. which contain a polyketide structure similar to sphinganine. These mycotoxins contain a free amino group that could work as an electron donor and react with the electrophile carbon present within the isothiocyanate (ITC) group. The objective of this study was to determine the effect of ITCs (allyl, benzyl and phenyl) on the stability of FB 1 , FB 2 and FB 3 . Firstly, PBS solutions at three pH levels (4, 7 and 9) were prepared and added with pairs of one FB (1 mg/L) plus one ITC (1 mg/L). Then, gaseous ITC was used to fumigate corn kernels and corn flour contaminated with FBs produced by Gibberell…

Dietary exposure to mycotoxins through the consumption of commercial bread loaf in Valencia, Spain

2017

Abstract In this study, 80 commercial samples of bread loaves were purchased from different supermarkets located in Valencia (Spain). These samples were investigated for the presence of legislated and non-legislated mycotoxins. Results showed that samples were contaminated with Aflatoxins (AFs), Zearalenone (ZEA) and Enniatins (ENs) with a frequency of 20, 96, and 65% respectively. Aflatoxin B1 (AFB1), Aflatoxin B2 (AFB2) and Aflatoxin G1 (AFG1) were detected with concentrations ranged from 0.5 to 7.1 μg/kg. The samples contaminated with AFB1 showed values exceeding the maximum limit allowed in the EU. The sum of AFs also exceeded the maximum limit allowed in 6 samples. ENs contamination da…

In vitro antifungal activity of bioactive peptides produced by Lactobacillus plantarum against Aspergillus parasiticus and Penicillium expansum

2017

Abstract Food spoilage caused by mycotoxigenic moulds represents an important problem in food security. The antimicrobial peptides are compounds of natural origin constituted by a variable number (5–100) of amino acids held together through peptide bonds. In this work, the cell free supernatants (CFSs) containing peptides obtained from four strains of LAB were lyophilized, filtered and tested to determine the antifungal activity against Aspergillus Parasiticus and Penicillium expansum . CFS obtained by Lactobacillus plantarum showed the highest inhibition activity. CFS was fractionated by size exclusion chromatography and injected into the liquid chromatography coupled to diode array detect…

Shelf life improvement of the loaf bread using allyl, phenyl and benzyl isothiocyanates against Aspergillus parasiticus

2017

Abstract Fungal growth inhibition and aflatoxins (AFs) reduction using allyl (AITC), benzyl (BITC) and phenyl (PITC) isothiocyanates were studied in loaf bread contaminated with Aspergillus parasiticus . Two inoculated loaf bread slices were introduced into a plastic tray together with paper filters or small plastic bags paper filters soaked with AITC, BITC or PITC, the final concentration inside the package was of 0.5, 1 or 5 μL/L. The plastic trays, incubated at room temperature, were visual examined for the shelf life evaluation during 8 days. The quantification of the AFs was carried out using liquid chromatography coupled to mass spectrometry (LC-MS/MS). Shelf life increase of three an…

Antifungal and antimycotoxigenic activity of allyl isothiocyanate on barley under different storage conditions

2019

Abstract The present study evaluated the efficacy of allyl isothiocyanate (AITC) in avoiding the growth of Penicillium verrucosum and consequent ochratoxin A (OTA) production in barley during storage for 90 d. Environmental humidity was controlled using saturated salt solutions and moisture content (MC) of the grain was analyzed. Moreover, the residual concentration of AITC on stored barley was also examined. Samples with 20.6% of MC presented the highest absorption of AITC with levels ranging from 75 to 4 mg/kg at day 1 and 90, respectively. The population of P. verrucosum was significantly reduced after 24 h of AITC exposure. After 90 d, the non-treated control group reached a fungal popu…

Gaseous allyl isothiocyanate to inhibit the production of aflatoxins, beauvericin and enniatins by Aspergillus parasiticus and Fusarium poae in wheat…

2016

Abstract There is a growing concern about the presence of mycotoxins in foods, since up to 25% of cereals and cereal foods are contaminated with these compounds. Moreover, the general public is against the use of synthetic preservatives in foods and the use of natural antimicrobials in foods is a current trend. Allyl isothiocyanate (AITC) is a volatile antimicrobial derived from oriental and black mustard. The objective of this work was to evaluate the capacity of gaseous AITC in inhibiting the production of mycotoxins by Aspergillus parasiticus (aflatoxin producer) and Fusarium poae (beauvercin and enniatin producer) in wheat flour. Petri dish lids filled with 2 g of wheat flour were inocu…

Combination of allyl isothiocyanate and cinnamaldehyde against the growth of mycotoxigenic fungi and aflatoxin production in corn

2021

Assessment of allyl isothiocyanate as a fumigant to avoid mycotoxin production during corn storage

2016

The occurrence of fungi and mycotoxins in foods modify sensorial properties and represents a health risk for consumers, and the use of natural antimicrobials may be an alternative to reduce this problem. The objective of this study was evaluate the potential of allyl isothiocyanate (AITC) in inhibit the production of mycotoxins in corn kernels by Aspergillus parasticus, Fusarium tricinctum, Fusarium verticillioides, Alternaria alternata and Gibberela zeae. Kernels were treated with gaseous AITC at 50, 100 or 500 &mu;L/L during 48 h in hermetic flasks. Then, flasks were opened for 24 h and 100 g of corn were inoculated with 105 conidia/g of either fungal species. Flasks were kept at 23 &deg;…

Bioaccessibility of glucoraphanin from broccoli using anin vitrogastrointestinal digestion model

2014

This study investigated the effect of cooking methods on the degradation of glucoraphanin (GR) in broccoli and the bioaccessibility of this compound through simulated gastrointestinal digestion. Broccoli was cooked using three different techniques: boiling, steaming and microwave cooking. Then, GR was extracted and quantified by liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS). In addition, the cooked samples were added to a system that simulates the digestion characteristics of the mouth, stomach and duodenum. Samples were drawn before and after the digestion, and GR bioaccessibility was calculated. GR losses were higher when broccoli was boiled (47.03%), followed by …

Fundamentals on the Molecular Mechanism of Action of Antimicrobial Peptides

2019

Abstract Antimicrobial peptides (AMPs) are produced by several organisms as their first line of defense. Constituted by amino acids, they may present different mechanisms of action. The antimicrobial activity can be used by the peptide-producing organism itself, as innate immune strategy, or in the industry, applying as natural source preservatives. Understanding the possibilities of the operation of these compounds is a prerequisite for the development of effective uses, as well as for the establishment of combinations, which can even expand their applications considering the possibilities of genetic manipulations. Thus, the objective of this article is to review the basic principles of AM…

Influence of the antimicrobial compound allyl isothiocyanate against the Aspergillus parasiticus growth and its aflatoxins production in pizza crust.

2015

Abstract Aflatoxins (AFs) are secondary metabolites produced by different species of Aspergillus, such as Aspergillus flavus and Aspergillus parasiticus, which possess mutagenic, teratogenic and carcinogenic activities in humans. In this study, active packaging devices containing allyl isothiocyanate (AITC) or oriental mustard flour (OMF) + water were tested to inhibit the growth of A. parasiticus and AFs production in fresh pizza crust after 30 d. The antimicrobial and anti-aflatoxin activities were compared to a control group (no antimicrobial treatment) and to a group added with commercial preservatives (sorbic acid + sodium propionate). A. parasiticus growth was only inhibited after 30 d…