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Decrease of growth and aflatoxin production in Aspergillus parasiticus caused by spices.

F Olojede¹, G Engelhardt, P R Wallnofer

¹Department of Food Technology, University of Ibadan, Ibadan, Nigeria.

World Journal of Microbiology & Biotechnology

|January 15, 2014

Summary

This summary is machine-generated.

Certain plant extracts, including Garcina kola, significantly inhibit Aspergillus parasiticus growth and reduce harmful aflatoxin production in laboratory settings. These natural compounds show promise for controlling fungal contamination and mycotoxin levels.

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Quantification of Fungal Colonization, Sporogenesis, and Production of Mycotoxins Using Kernel Bioassays

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Published on: April 23, 2012

Area of Science:

Food Science
Mycology
Natural Product Chemistry

Background:

Aspergillus parasiticus is a significant foodborne pathogen that produces aflatoxins, potent carcinogens that contaminate agricultural commodities.
Natural compounds from spices and herbs are increasingly investigated for their antimicrobial and anti-mycotoxin properties as safer alternatives to synthetic agents.

Purpose of the Study:

To evaluate the efficacy of non-commercial spices and herbs, including Tetrapleura tetrapetra, Triumfetta cordifolia, Garcina kola, Monodora myristica, and Xylopia aethiopica, in inhibiting Aspergillus parasiticus.
To assess the impact of these plant extracts on mycelial weight and aflatoxin production by Aspergillus parasiticus.

Main Methods:

Plant extracts were prepared and added to yeast extract/sucrose broth at concentrations ranging from 0.08 to 0.32% (w/v).
The effect on Aspergillus parasiticus NRRL 2999 mycelial weight was measured.
Aflatoxin production was quantified using Enzyme-Linked Immunosorbent Assay (ELISA).

Main Results:

All tested plant extracts demonstrated a reduction in Aspergillus parasiticus mycelial weight by up to 68%.
Garcina kola extract, at 0.32% (w/v), was most effective in decreasing aflatoxin production, reducing it from 97 to 23 μg/ml.
ELISA confirmed significant inhibition of aflatoxin synthesis by the plant extracts.

Conclusions:

Non-commercial spices and herbs possess significant antifungal activity against Aspergillus parasiticus.
Garcina kola extract shows potent anti-aflatoxigenic properties, suggesting its potential as a natural food preservative.
These findings support the use of plant-derived compounds for controlling mycotoxin contamination in food and agriculture.