Inhibitory effects of condiments and herbal drugs on the growth and toxin production of toxigenic fungi |
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| Authors: | Hiroshi Hitokoto Satoshi Morozumi Tomoaki Wauke Senzo Sakai Ikuko Ueno |
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| Affiliation: | (1) Department of Microbiology, Tokyo Metropolitan Research Laboratory of Public Health, 24-1, Hyakunin-cho, 3-chome, Shinjuku-ku, 160 Tokyo, Japan;(2) The Institute of Medical Science, the University of Tokyo, Shirokanedai, Minnto-ku, 108 Tokyo, Japan |
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| Abstract: | The effects of thirteen kinds of powdered herbal drugs and seven kinds of commercial dry condiments on the growth and toxin production ofAspergillus parasiticus, A. flavus,A. ochraceus, andA. versicolor were observed by introducing these substances into culture media for mycotoxin production.Of the twenty samples tested, cinnamon bark completely inhibited the fungal growth, while the others only inhibited the toxin production.The inhibitors were easily extracted from the samples with solvents such as hot water, chloroform, or ethanol.The extracts from coptis, philodendron bark, mustard, green tea leaves, and zanthoxylum completely inhibited the aflatoxin production ofA. parasiticus, however, they had little or no inhibitory effect againstA. flavus. |
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