In vitro effect of phenolic antioxidants on germination, growth and aflatoxin B1 accumulation by peanut Aspergillus section Flavi

Aims: The effectiveness of the food-grade antioxidants butylated hydroxytoluene (BHT), trihydroxybutyrophenone (THB), propyl paraben (PP) and butylated hydroxyanisole (BHA) at 1, 10 and 20 mmol 1-1 concentrations on germination, growth, and aflatoxin B1 (AFB 1) production by Aspergillus section Flav...

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Autores principales:	Passone, M.A., Resnik, S.L., Etcheverry, M.G.
Formato:	JOUR
Materias:	Antioxidants Aspergillus Chemical control Peanut Water activity aflatoxin B1 antioxidant butylated hydroxyanisole propyl paraben chemical control fungus article Aspergillus flavus culture medium fungal spore germination fungal strain fungus growth fungus isolation in vitro study nonhuman peanut Aflatoxin B1 Arachis hypogaea Butylated Hydroxyanisole Butylated Hydroxytoluene Culture Media Food Microbiology Food Preservatives Germination Parabens Propyl Gallate Water Microbiology Aspergillus parasiticus Fungi
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_13645072_v99_n3_p682_Passone
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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spelling	todo:paper_13645072_v99_n3_p682_Passone2023-10-03T16:11:05Z In vitro effect of phenolic antioxidants on germination, growth and aflatoxin B1 accumulation by peanut Aspergillus section Flavi Passone, M.A. Resnik, S.L. Etcheverry, M.G. Antioxidants Aspergillus Chemical control Peanut Water activity aflatoxin B1 antioxidant butylated hydroxyanisole propyl paraben chemical control fungus article Aspergillus flavus culture medium fungal spore germination fungal strain fungus growth fungus isolation in vitro study nonhuman peanut Aflatoxin B1 Antioxidants Arachis hypogaea Aspergillus flavus Butylated Hydroxyanisole Butylated Hydroxytoluene Culture Media Food Microbiology Food Preservatives Germination Parabens Propyl Gallate Water Microbiology Arachis hypogaea Aspergillus Aspergillus flavus Aspergillus parasiticus Fungi Aims: The effectiveness of the food-grade antioxidants butylated hydroxytoluene (BHT), trihydroxybutyrophenone (THB), propyl paraben (PP) and butylated hydroxyanisole (BHA) at 1, 10 and 20 mmol 1-1 concentrations on germination, growth, and aflatoxin B1 (AFB 1) production by Aspergillus section Flavi strains was determined. Methods and Results: Assays on the lag phase of germination, germination percentage, germ tube elongation rate, lag phase, growth rate and AFB 1 production by three strains of Aspergillus flavus and three of Aspergillus parasiticus were carried out in vitro on peanut extract meal agar conditioned at different water activities (aw: 0.982, 0.971, 0.955, 0.937). The antioxidants PP and BHA efficiently inhibited the germination of the two species tested at the doses 10 and 20 mmol-1. The antioxidants PP and BHA at 1 mmol l-1 and THB at 20 mmol l-1 reduced the germ tube elongation rate most effectively, regardless of aw levels. An increase in the lag time and a reduction in the growth rate of 100% of the strains was observed, this was due to the action of BHT at the doses 10 and 20 mmol-1 at 0.982, 0.971 and 0.955 aW, although these treatments stimulated the AFB1 accumulation in most of the fungi tested. The more effective antioxidants were PP and BHA, which increased the lag phase, reduced the growth rate and AFB1 production in all of the strains at the four aW assayed. At concentrations 10 and 20 mmol l-1, these antioxidants totally inhibited fungal development. Conclusions: The study shows that the antioxidants BHA and PP are effective fungal inhibitors to peanut Aspergillus section Flavi in wide range of water activity. Significance and Impact of the Study: The results suggest that phenolic antioxidants, BHA and PP, can be effective fungitoxicants on aflatoxigenic strains in peanut at industrial level. © 2005 The Society for Applied Microbiology. Fil:Resnik, S.L. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_13645072_v99_n3_p682_Passone
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Antioxidants Aspergillus Chemical control Peanut Water activity aflatoxin B1 antioxidant butylated hydroxyanisole propyl paraben chemical control fungus article Aspergillus flavus culture medium fungal spore germination fungal strain fungus growth fungus isolation in vitro study nonhuman peanut Aflatoxin B1 Antioxidants Arachis hypogaea Aspergillus flavus Butylated Hydroxyanisole Butylated Hydroxytoluene Culture Media Food Microbiology Food Preservatives Germination Parabens Propyl Gallate Water Microbiology Arachis hypogaea Aspergillus Aspergillus flavus Aspergillus parasiticus Fungi
spellingShingle	Antioxidants Aspergillus Chemical control Peanut Water activity aflatoxin B1 antioxidant butylated hydroxyanisole propyl paraben chemical control fungus article Aspergillus flavus culture medium fungal spore germination fungal strain fungus growth fungus isolation in vitro study nonhuman peanut Aflatoxin B1 Antioxidants Arachis hypogaea Aspergillus flavus Butylated Hydroxyanisole Butylated Hydroxytoluene Culture Media Food Microbiology Food Preservatives Germination Parabens Propyl Gallate Water Microbiology Arachis hypogaea Aspergillus Aspergillus flavus Aspergillus parasiticus Fungi Passone, M.A. Resnik, S.L. Etcheverry, M.G. In vitro effect of phenolic antioxidants on germination, growth and aflatoxin B1 accumulation by peanut Aspergillus section Flavi
topic_facet	Antioxidants Aspergillus Chemical control Peanut Water activity aflatoxin B1 antioxidant butylated hydroxyanisole propyl paraben chemical control fungus article Aspergillus flavus culture medium fungal spore germination fungal strain fungus growth fungus isolation in vitro study nonhuman peanut Aflatoxin B1 Antioxidants Arachis hypogaea Aspergillus flavus Butylated Hydroxyanisole Butylated Hydroxytoluene Culture Media Food Microbiology Food Preservatives Germination Parabens Propyl Gallate Water Microbiology Arachis hypogaea Aspergillus Aspergillus flavus Aspergillus parasiticus Fungi
description	Aims: The effectiveness of the food-grade antioxidants butylated hydroxytoluene (BHT), trihydroxybutyrophenone (THB), propyl paraben (PP) and butylated hydroxyanisole (BHA) at 1, 10 and 20 mmol 1-1 concentrations on germination, growth, and aflatoxin B1 (AFB 1) production by Aspergillus section Flavi strains was determined. Methods and Results: Assays on the lag phase of germination, germination percentage, germ tube elongation rate, lag phase, growth rate and AFB 1 production by three strains of Aspergillus flavus and three of Aspergillus parasiticus were carried out in vitro on peanut extract meal agar conditioned at different water activities (aw: 0.982, 0.971, 0.955, 0.937). The antioxidants PP and BHA efficiently inhibited the germination of the two species tested at the doses 10 and 20 mmol-1. The antioxidants PP and BHA at 1 mmol l-1 and THB at 20 mmol l-1 reduced the germ tube elongation rate most effectively, regardless of aw levels. An increase in the lag time and a reduction in the growth rate of 100% of the strains was observed, this was due to the action of BHT at the doses 10 and 20 mmol-1 at 0.982, 0.971 and 0.955 aW, although these treatments stimulated the AFB1 accumulation in most of the fungi tested. The more effective antioxidants were PP and BHA, which increased the lag phase, reduced the growth rate and AFB1 production in all of the strains at the four aW assayed. At concentrations 10 and 20 mmol l-1, these antioxidants totally inhibited fungal development. Conclusions: The study shows that the antioxidants BHA and PP are effective fungal inhibitors to peanut Aspergillus section Flavi in wide range of water activity. Significance and Impact of the Study: The results suggest that phenolic antioxidants, BHA and PP, can be effective fungitoxicants on aflatoxigenic strains in peanut at industrial level. © 2005 The Society for Applied Microbiology.
format	JOUR
author	Passone, M.A. Resnik, S.L. Etcheverry, M.G.
author_facet	Passone, M.A. Resnik, S.L. Etcheverry, M.G.
author_sort	Passone, M.A.
title	In vitro effect of phenolic antioxidants on germination, growth and aflatoxin B1 accumulation by peanut Aspergillus section Flavi
title_short	In vitro effect of phenolic antioxidants on germination, growth and aflatoxin B1 accumulation by peanut Aspergillus section Flavi
title_full	In vitro effect of phenolic antioxidants on germination, growth and aflatoxin B1 accumulation by peanut Aspergillus section Flavi
title_fullStr	In vitro effect of phenolic antioxidants on germination, growth and aflatoxin B1 accumulation by peanut Aspergillus section Flavi
title_full_unstemmed	In vitro effect of phenolic antioxidants on germination, growth and aflatoxin B1 accumulation by peanut Aspergillus section Flavi
title_sort	in vitro effect of phenolic antioxidants on germination, growth and aflatoxin b1 accumulation by peanut aspergillus section flavi
url	http://hdl.handle.net/20.500.12110/paper_13645072_v99_n3_p682_Passone
work_keys_str_mv	AT passonema invitroeffectofphenolicantioxidantsongerminationgrowthandaflatoxinb1accumulationbypeanutaspergillussectionflavi AT resniksl invitroeffectofphenolicantioxidantsongerminationgrowthandaflatoxinb1accumulationbypeanutaspergillussectionflavi AT etcheverrymg invitroeffectofphenolicantioxidantsongerminationgrowthandaflatoxinb1accumulationbypeanutaspergillussectionflavi
_version_	1807322239088984064

In vitro effect of phenolic antioxidants on germination, growth and aflatoxin B1 accumulation by peanut Aspergillus section Flavi

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