Effect of essential oils from two Nigerian medicinal plants (Azadirachta indica and Morinda lucida) on growth and aflatoxin B1 production in maize grain by a toxigenic Aspergillus flavus

The growth of a toxigenic Aspergillus flavus decreased progressively with increasing concentration of essential oils from leaves of Azadirachta indica , Morinda lucida and seeds of A. indica incorporated into SMKY liquid medium. The oils also significantly reduced aflatoxin synthesis in inoculated maize grains. Oils from A. indica seeds completely suppressed aflatoxin synthesis in inoculated maize at 500 and 1000 ppm while those of M. lucida also showed complete inhibition at 1000 ppm.     

The effect of clove and cinnamon oils on growth of and aflatoxin production by Aspergillus flavus

The effect of different concentrations of clove and cinnamon oils was studied on the growth of and aflatoxin production by Aspergillus flavus in SMKY liquid medium. The effect of these compounds was also verified against aflatoxin production in maize. Significant reduction (P < 0.05) in the elaboration of aflatoxin in liquid culture after treatment with more than 100 μg ml^-1 of these compounds was recorded. Cinnamon oil exhibited maximum inhibitory action and reduced 78% aflatoxin formation on maize at 1000 mg kg^-1.     

Anti-Rous sarcoma response of major histocompatibility (B) complex haplotypes B23, B24 and B30

Responses to Rous sarcoma virus (RSV) induced tumours were studied in UNH 105, a non-inbred line of New Hampshire chickens. Six single male matings encompassing a total of 50 dams produced 345 progeny which segregated for B complex genotypes B23/B23, B23/B24, B23/B30, B24/B24, B24/B30 and B30/B30. Six-week-old chicks were wingweb inoculated with a pseudotype of Bryan high titre Rous sarcoma virus, BH RSV (RAV-1). Tumours were scored for size six times over a 10-week period post-inoculation. Each chick was assigned a tumour profile index (TPI) as an indicator of immunological response. The number of days to death (DTD) was recorded for 148 chicks with terminal tumours. Genotypes B23/B23, B23/B24 and B23/B30, with TPIs of 1.8, 1.7 and 2.0 respectively, did not differ significantly from each other, suggesting dominance of response of B23 over B24 and B30 haplotypes. B24/B30 chicks with the highest TPI (3.4) and shortest DTD (34.6) were significantly different from B30/B30 (2.8; 41.6) but not from B24/B24 (3.1; 34.9) suggesting dominance of response of the B24 haplotype over B30 in the absence of B23.     

The influences of fungitoxicants on growth and aflatoxin production by Aspergillus flavus

The influence of six fungitoxicants on growth and aflatoxin production by Aspergillus flavus was tested in liquid SMKY medium at two concentrations, viz . 0.1 and 0.5%. Thiram completely inhibited the aflatoxin production at 0.5% concentration. Other fungitoxicants showing more than 60% inhibition were bavistin and daconil. Vitavax (0.1%) and agrosan GN (0.1 and 0.5%) stimulated the growth of fungus and aflatoxin elaboration after 7 d of incubation. Dithane M-45 moderately inhibited aflatoxin synthesis. Treatment with fungitoxicants also alters the ratio of B₁ and G₁.     

Effect of temperature on production of aflatoxin on rice by Aspergillus flavus

Summary The effect of temperature on formation of aflatoxin on solid substrate (rice) byAspergillus flavus NRRL 2999 has been studied in some detail. The optimum temperature for production of both aflatoxin B₁ and G₁ under the conditions employed is 28° C. Comparable yields of B₁ were obtained at 32° C, but considerably less G₁ was produced at this temperature. Both B₁ and G₁ were found in lesser amounts at temperatures above 32° C, and the aflatoxin content of rice incubated at 37° C was low (300–700 ppb) even though growth was good.Reducing the temperature from 28° to 15° C resulted in progressively less aflatoxin, but 100 ppb of B₁ was detected in cultures incubated 3 weeks at 11° C. No aflatoxin was produced at 8° C.The ratio of the four aflatoxins is affected by temperature. At the lower temperatures, essentially equal amounts of aflatoxin B₁ and G₁ were produced, whereas at 28° C, approximately four times as much B₁ was detected as G₁. At the higher temperatures, relatively less G was formed, until at 37° C, less than 10 ppb was detected.This is a laboratory of the Northern Utilization Research and Development Division, Agricultural Research Service, U.S. Department of Agriculture.     

The effect of eucalyptus oil on growth and aflatoxin production by Aspergillus flavus

The effect of eucalyptus oil on growth and aflatoxin production by Aspergillus flavus was tested at three levels, viz . 0·05, 0·1 and 0·2 ml/50 ml SMKY medium. After 6 days of incubation on 0·05 and 0·1 ml supplemented SMKY medium, growth and toxin production were inhibited while at 0·2 ml concentration there was no growth. However, after 12 days of incubation toxin production was greater than the controls.     

Effect of specific amino acids on growth and aflatoxin production by Aspergillus parasiticus and Aspergillus flavus in defined media

Four amino acids were used as sole nitrogen sources or as supplements to ammonium sulfate, and casein and ammonium sulfate were used as sole nitrogen sources to examine their effects on aflatoxin production by Aspergillus parasiticus NRRL 2999 and Aspergillus flavus 3357 grown on synthetic liquid media. In general, when proline, asparagine, casein, and ammonium sulfate were used as sole nitrogen sources, they supported more growth and toxin production than tryptophan or methionine. However, proline stimulated more toxin production per gram of mycelium in stationary cultures than the other nitrogen sources, including the amino acid asparagine, which is generally recognized as supporting good aflatoxin production. The exact responses to individual nitrogen sources were influenced by the species of fungus and whether cultures were stationary or shaken. In shake cultures, but not in stationary cultures, increased growth was generally associated with increased toxin production.     

Influence of woodsmoke on aflatoxin production by Aspergillus flavus

Summary Woodsmoke delayed aflatoxius B₁ and G₁ release and significantly exerted inhibitory effects on the toxins production by a toxigenic Asperigillus flavus. The fungistatic efficiency of the woodsmoke increased with reduced moisture content in fish.     

Effect of pyridazinone herbicides on growth and aflatoxin release by Aspergillus flavus and Aspergillus parasiticus

The influence of pyridazinone herbicides on aflatoxin production by Aspergillus flavus and A. parasiticus was studied in liquid media. Mycelia production was not affected by 20, 40, or 60 micrograms of herbicide per ml; however, aflatoxin production by A. parasiticus was higher in media with herbicide, whereas A. flavus produced lower aflatoxin levels.     

Chemoprevention by thyme oils of Aspergillus parasiticus growth and aflatoxin production

The essential oils from Thymus eriocalyx and Thymus X-porlock obtained by hydrodistillation were analyzed by GC/MS. The major components of T. eriocalyx and T. X-porlock oils were thymol (63.8, 31.7%), beta-phellandrene (13.30, 38.7%), cis-sabinene hydroxide (8.1, 9.6%), 1,8-cineole (2, 1.7%), and beta-pinene (1.31, 2%), respectively. Antifungal activities of the oils were studied with special reference to the inhibition of Aspergillus parasiticus growth and aflatoxin production. Minimal inhibitory (MIC) and minimal fungicidal (MFC) concentrations of the oils were determined. Static effects of the above oils against A. parasiticus were at 250 ppm and lethal effects of T. eriocalyx and T. X-porlock were 500 and 1000 ppm of the oils, respectively. Aflatoxin production was inhibited at 250 ppm of both oils with that of T. eriocalyx being stronger inhibitor. Transmission electron microscopy (TEM) of A. parasiticus exposed to MIC level (250 ppm) of the oils showed irreversible damage to cell wall, cell membrane, and cellular organelles. It is concluded that the essential oils could be safely used as preservative materials on some kinds of foods at low concentrations to protect them from fungal infections.     

Inhibitory effects of some spice essential oils on Aspergillus ochraceus NRRL 3174 growth and ochratoxin A production

Inhibitory effects of essential oils of oregano (Origanum vulgare), mint (Menta arvensis), basil (Ocimum basilicum), sage (Salvia officinalis) and coriander (Coriandrum sativum), on the mycelial growth and ochratoxin A production by Aspergillus ochraceus NRRL 3174 were studied. Cultures were incubated on yeast extract-sucrose (YES) broth, at concentrations of 0, 500, 750 and 1000 p.p.m. of essential oils during 7, 14 and 21 d at 25 degrees C. At 1000 p.p.m., oregano and mint completely inhibited the fungal growth and ochratoxin A production up to 21 d, while basil was only effective up to 7 d. At 750 p.p.m., oregano was completely effective up to 14 d, whereas mint allowed fungal growth but no ocratoxin A production up to 14 d. At 500 p.p.m., no evident inhibition could be in observed with any of the essential oils under analysis. Sage and coriander showed no important effect at any of the concentrations studied. These inhibitory effects are interesting in connection with the prevention of mycotoxin contamination in many foods and they could be used instead of synthetic antifungal products.     

黑曲霉对黄曲霉生长、产毒及黄曲霉毒素B1的影响

目的研究黑曲霉对黄曲霉生长、产毒的抑制作用及对AFB1的降解作用。方法将黑曲霉分别与黄曲霉、AFB1共同培养,定期测定培养液pH、菌丝体干重、黄曲霉孢子数、AFB1含量。结果黑曲霉与黄曲霉混合培养时,黄曲霉孢子数、AFB1含量均比单独培养的低,2组之间差异有统计学意义(P<0.05),抑制率达到68.06%~91.52%;加入黑曲霉后,AFB1含量降低,实验组与对照组之间差异有统计学意义(P<0.05),降解率为46.19%。结论黑曲霉既能抑制黄曲霉生长、产毒,又能降解AFB1。     

The effect of aqueous plant extracts on growth and aflatoxin production by Aspergillus flavus

The effect of aqueous leaf extracts of four plants, Argemone mexicana, Cyperus rotundus, Euphorbia hirta and Solanum nigrum , on growth and aflatoxin production by Aspergillus flavus was studied in SMKY liquid medium. All the plants inhibited aflatoxin production. No correlation between the growth of the fungus and aflatoxin synthesis was observed. The influence of these plants on the ratio of aflatoxin B₁ to G₁ is discussed.     

Effect of specific amino acids on growth and aflatoxin production by Aspergillus parasiticus and Aspergillus flavus in defined media.

Four amino acids were used as sole nitrogen sources or as supplements to ammonium sulfate, and casein and ammonium sulfate were used as sole nitrogen sources to examine their effects on aflatoxin production by Aspergillus parasiticus NRRL 2999 and Aspergillus flavus 3357 grown on synthetic liquid media. In general, when proline, asparagine, casein, and ammonium sulfate were used as sole nitrogen sources, they supported more growth and toxin production than tryptophan or methionine. However, proline stimulated more toxin production per gram of mycelium in stationary cultures than the other nitrogen sources, including the amino acid asparagine, which is generally recognized as supporting good aflatoxin production. The exact responses to individual nitrogen sources were influenced by the species of fungus and whether cultures were stationary or shaken. In shake cultures, but not in stationary cultures, increased growth was generally associated with increased toxin production.     

Effect of pyridazinone herbicides on growth and aflatoxin release by Aspergillus flavus and Aspergillus parasiticus.

The influence of pyridazinone herbicides on aflatoxin production by Aspergillus flavus and A. parasiticus was studied in liquid media. Mycelia production was not affected by 20, 40, or 60 micrograms of herbicide per ml; however, aflatoxin production by A. parasiticus was higher in media with herbicide, whereas A. flavus produced lower aflatoxin levels.     

Control of Aspergillus section Flavi growth and aflatoxin accumulation by plant essential oils

Aims:  The antifungal effect of Pimpinella anisum (anise), Pëumus boldus (boldus), Mentha piperita (peppermint), Origanum vulgare (oregano) and Minthosthachys verticillata (peperina) essential oils against Aspergillus section Flavi (two isolates of Aspergillus parasiticus and two isolates of Aspergillus flavus ) was evaluated in maize meal extract agar at 0·982 and 0·955 water activities, at 25°C.
Methods and Results:  The percentage of germination, germ-tube elongation rate, growth rate and aflatoxin B₁ (AFB₁) accumulation at different essential oils concentrations were evaluated. Anise and boldus essential oils were the most inhibitory at 500 mg kg⁻¹ to all growth parameters of the fungus. These essential oils inhibited the percentage of germination, germ-tube elongation rate and fungal growth. AFB₁ accumulation was completely inhibited by anise, boldus and oregano essential oils. Peperina and peppermint essential oils inhibited AFB₁ production by 85–90% in all concentrations assayed.
Conclusions:  Anise and boldus essential oils could be considered as effective fungitoxicans for Aspergillus section flavi .
Significance and Impact of the Study:  Our results suggest that these phytochemical compounds could be used alone or in conjunction with other substances to control the presence of aflatoxigenic fungi in stored maize.