Ageratum conyzoides essential oil as aflatoxin suppressor of Aspergillus flavus

Aflatoxin B 1 (AFB 1) is a highly toxic and carcinogenic metabolite produced by Aspergillus species on food and agricultural commodities. Inhibitory effects of essential oil of Ageratum conyzoides, on the mycelial growth and aflatoxin B 1 production by Aspergillus flavus were studied. Cultures were...

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Bibliographic Details
Published in:	International journal of food microbiology Vol. 137; no. 1; pp. 55 - 60
Main Authors:	Nogueira, Juliana H.C., Gonçalez, Edlayne, Galleti, Silvia R., Facanali, Roseane, Marques, Márcia O.M., Felício, Joana D.
Format:	Journal Article
Language:	English
Published:	Amsterdam Elsevier B.V 31-01-2010 Elsevier
Subjects:	Aflatoxin B1 - antagonists & inhibitors Aflatoxin B1 - biosynthesis Aflatoxin B1 - toxicity Aflatoxins Ageratum - chemistry Ageratum conyzoides Antifungal Agents - chemistry Antifungal Agents - pharmacology Aroma and flavouring agent industries Aspergillus flavus Aspergillus flavus - drug effects Aspergillus flavus - growth & development Aspergillus flavus - metabolism Aspergillus flavus - ultrastructure Biological and medical sciences Essential oils Food Contamination - prevention & control Food industries Food Microbiology Fundamental and applied biological sciences. Psychology Microscopy, Electron, Transmission Plant Oils - chemistry Plant Oils - pharmacology Ultrastructure Aflatoxins Ageratum conyzoides Aspergillus flavus Ultrastructure Essential oils Fungi Toxin Mycotoxin Essential oil Fungi Imperfecti Aflatoxin
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Summary:	Aflatoxin B 1 (AFB 1) is a highly toxic and carcinogenic metabolite produced by Aspergillus species on food and agricultural commodities. Inhibitory effects of essential oil of Ageratum conyzoides, on the mycelial growth and aflatoxin B 1 production by Aspergillus flavus were studied. Cultures were incubated in yeast extract-sucrose (YES) broth for days at 25 °C at the following different concentrations of the essential oil (from 0.0 to 30 μg/mL). The essential oil inhibited fungal growth to different extents depending on the concentration, and completely inhibited aflatoxin production at concentrations above 0.10 µg/mL. The analysis of the oil by GC/MS showed that its main components are precocene II (46.35%), precocene I (42.78%), cumarine (5.01%) and Trans-caryophyllene (3.02%). Comparison by transmission electron microscopy of the fungal cells, control and those incubated with different concentrations of essential oil, showed ultra-structural changes which were concentration dependent of the essential oil of A. conyzoides. Such ultra-structural changes were more evident in the endomembrane system, affecting mainly the mitochondria. Degradation was also observed in both surrounding fibrils. The ability to inhibit aflatoxin production as a new biological activity of A.conyzoides L. indicates that it may be considered as a useful tool for a better understanding of the complex pathway of aflatoxin biosynthesis.
Bibliography:	ObjectType-Article-2 SourceType-Scholarly Journals-1 ObjectType-Feature-1 content type line 23
ISSN:	0168-1605 1879-3460
DOI:	10.1016/j.ijfoodmicro.2009.10.017