Artículo

La versión final de este artículo es de uso interno de la institución.
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

Abstract:

The aim of the present study was to investigate the gallic acid influence on Aspergillus carbonarius growth and ochratoxin A (OTA) biosynthesis. A mixed inoculum was used in Czapek Yeast Extract Agar and growth and OTA production was observed at 100 to 500 mg/l of the phenolic compound. Slower colony growth rates and longer lag phases were observed with increasing concentration and 500 mg/l was totally inhibitory for A. carbonarius growth. OTA production decrease was observed even at the lower concentration assayed. Gallic acid could be used as a natural antimicrobial for the control of ochratoxigenic A. carbonarius. © 2010 Wageningen Academic Publishers.

Registro:

Documento: Artículo
Título:Effect of gallic acid on Aspergillus carbonarius growth and ochratoxin A production
Autor:Romero, S.M.; Alberto, M.R.; Vaamonde, G.
Filiación:Departamento de Química Orgánica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Pab. II, 3 Piso (1428), Buenos Aires, Argentina
Facultad de Bioquímica Química y Farmacia, Universidad Nacional de Tucumán, Ayacucho 491 (4000), Tucumán, Argentina
Palabras clave:Antifungal activity; Black Aspergilli; Mycotoxin inhibition; Phenolic compound; gallic acid; mycotoxin; ochratoxigenic a; ochratoxin; phenol derivative; unclassified drug; antimicrobial activity; article; Aspergillus; Aspergillus carbonarius; biosynthesis; concentration (parameters); controlled study; fungus growth; growth rate; inoculation; nonhuman; yeast; Aspergillus carbonarius
Año:2010
Volumen:3
Número:1
Página de inicio:45
Página de fin:48
DOI: http://dx.doi.org/10.3920/WMJ2009.1181
Título revista:World Mycotoxin Journal
Título revista abreviado:World Mycotoxin J.
ISSN:18750710
CAS:gallic acid, 149-91-7; ochratoxin, 303-47-9, 37203-43-3
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_18750710_v3_n1_p45_Romero

Referencias:

  • Abarca, M.L., Accensi, F., Bragulat, M.R., Castellá, G., Cabañes, F.J., Aspergillus carbonarius as the main source of ochratoxin A contamination in dried vine fruits from the Spanish market (2003) Journal of Food Protection, 66, pp. 504-506
  • Alberto, M.R., Arena, M.E., Manca De Nadra, M.C., Putrescine production from agmatine by L. hilgardii: Effect of phenolic compounds (2007) Food Control, 18, pp. 898-903
  • Alberto, M.R., Farías, M., Manca De Nadra, M.C., Effect of wine phenolic compounds on Lactobacillus hilgardii 5w viability (2002) Journal of Food Protection, 65, pp. 211-213
  • Alberto, M.R., Gómez-Cordovés, C., Manca De Nadra, M.C., Metabolism of gallic acid and catechin by Lactobacillus hilgardii from wine (2004) Journal of Agricultural and Food Chemistry, 52, pp. 6465-6469
  • Barberis, C., Astoreca, A., Fernandez-Juri, G., Chulze, S., Dalcero, A., Magnoli, C., Use of propyl paraben to control growth and ochratoxin A production by Aspergillus section Nigri species on peanut meal extract agar (2009) International Journal of Food Microbiology, 136, pp. 133-136
  • Barberis, C., Astoreca, A., Asili, R., Fernandez-Juri, G., Chulze, S., Magnoli, C., Dalcero, A., In vitro control of growth and ochratoxin A production by butylated hydroxyanisole in Aspergillus section Nigri species (2009) Food Control, 20, pp. 709-715
  • Bragulat, M.R., Abarca, M.L., Cabañes, F.J., An easy screening method for fungi producing ochratoxin A in pure culture (2001) International Journal of Food Microbiology, 71, pp. 139-144
  • Beekrum, S., Govinden, R., Padayachee, T., Odhav, B., Naturally occurring phenols: A detoxification strategy for fumonisin B1 (2003) Food Additives and Contaminants, 20, pp. 490-493
  • Cabañes, F.J., Accensi, F., Bragulat, M.R., Abarca, M.L., Castellá, G., Minguez, S., Pons, A., What is the source of ochratoxin A in wine? (2002) International Journal of Food Microbiology, 79, pp. 213-215
  • Chung, S.W., Kwong, K.P., Tang, A.S.P., Yeung, S.T.K., Ochratoxin A levels in foodstuffs marketed in Hong Kong (2009) Journal of Food Composition and Analysis, 22, pp. 756-1751
  • Esteban, A., Abarca, M.L., Bragulat, M.R., Cabañes, F.J., Effect of temperature and incubation time on production of ochratoxin A by black Aspergilli. (2004) Research in Microbiology, 155, pp. 861-866
  • Hocking, A.D., Miscamble, B.F., Water relations of some Zygomycetes isolated from food (1995) Mycological Research, 99, pp. 1113-1115
  • Hope, R., Jestoi, M., Magan, N., Multitarget environmental approach for control of growth and toxin production by Fusarium culmorum using essential oils and antioxidants (2003) Advances in Stored Product Protection, pp. 486-492. , Credland, P.F., Armitage, D.M., Bell, C.H., Cogan, P.M. and Highley, E. (eds.) CABI Publishing, Wallingford, UK
  • Jorgensen, K., Survey of pork, poultry, coffee, beer and pulses for ochratoxin A (1998) Food Additives and Contaminants, 15, pp. 550-554
  • Kanner, J., Frankel, J.E., Granit, R., German, B., Kinsella, J.E., Natural antioxidants in grapes and wines (1994) Journal of Agricultural and Food Chemistry, 42, pp. 64-69
  • Klich, M., Identification of common Aspergillus species (2002) Centraalbureau voor Schimmelcultures, p. 510. , Utrecht, the Netherlands
  • López-Malo, A., Alzamora, S.M., Palou, E., Aspergillus flavus growth in the presence of chemical preservatives and naturally occurring antimicrobial compounds (2005) International Journal of Food Microbiology, 99, pp. 119-128
  • MacDonald, S., Wilson, P., Barnes, K., Damant, A., Massey, R., Mortby, E., Sheperd, M., Ochratoxin A in dried vine fruit: Method developments and survey (1999) Food Additives and Contaminants, 16, pp. 253-260
  • (1999) Survey of Retail Products for Ochratoxin A. Food Surveillance Sheet, p. 185. , Ministry of Agriculture, Fisheries and Food (MAFF), Ministry of Agriculture, Fisheries and Food, London, UK
  • Mahoney, N., Molyneux, R.J., Phytochemical inhibition of aflatoxigenicity in Aspergillus flavus by constituents of walnut (Juglans regia) (2004) Journal of Agricultural and Food Chemistry, 52, pp. 1882-1889
  • Mühlencoert, E., Mayer, I., Zapf, M.W., Vogel, R.F., Niessen, L., Production of ochratoxin A by Aspergillus ochraceus (2004) European Journal of Plant Pathology, 110, pp. 651-659
  • Norton, R.A., Inhibition of aflatoxin B1 biosynthesis in Aspergillus flavus by anthocyanidins and related flavonoids (1999) Journal of Agricultural and Food Chemistry, 47, pp. 1230-1235
  • Palumbo, J.D., O'Keeffe, T.L., Mahoney, N.E., Inhibition of ochratoxin A production and growth of Aspergillus species by phenolic antioxidant compounds (2007) Mycopathologia, 164, pp. 241-248
  • Pittet, A., Natural occurrence of mycotoxins in food and feeds - An update (1998) Revue de Médicine Vétérinaire, 149, pp. 479-492
  • Puupponen-Pimiä, R., Nohynek, L., Meier, C., Kähkönen, M., Heinonen, M., Hopia, A., Oksman-Caldentey, K.M., Antimicrobial properties of phenolic compounds from berries (2001) Journal of Applied Microbiology, 90, pp. 494-507
  • Ringot, D., Chango, A., Schneider, Y.J., Larondelle, Y., Toxicokinetics and toxicodynamics of ochratoxin A, an update (2006) Chemico-Biological Interactions, 159, pp. 18-46
  • Rodríguez Vaquero, M.J., Alberto, M.R., Manca De Nadra, M.C., Antibacterial effect of phenolic compounds from different wines (2007) Food Control, 18, pp. 93-101
  • Romero, S.M., Comerio, R.M., Larumbe, G., Ritieni, A., Vaamonde, G., Pinto, F., Toxigenic fungi isolated from dried vine fruits in Argentina (2005) International Journal of Food Microbiology, 104, pp. 43-49
  • Samapundo, S., De Meulenaer, B., Osei-Nimoh, D., Lamboni, Y., Debevere, J., Devlieghere, F., Can phenolic compounds be used for the protection of corn from fungal invasion and mycotoxin contamination during storage? (2007) Food Microbiology, 24, pp. 465-473
  • Serra, R., Mendonça, C., Venâncio, A., Fungi and ochratoxin A detected in healthy grapes for wine production (2005) Letters in Applied Microbiology, 42, pp. 42-47
  • Zimmerli, B., Dick, R., Ochratoxin A in table wine and grape-juice: Occurrence and risk assessment. (1996) Food Additives and Contaminants, 13, pp. 655-668

Citas:

---------- APA ----------
Romero, S.M., Alberto, M.R. & Vaamonde, G. (2010) . Effect of gallic acid on Aspergillus carbonarius growth and ochratoxin A production. World Mycotoxin Journal, 3(1), 45-48.
http://dx.doi.org/10.3920/WMJ2009.1181
---------- CHICAGO ----------
Romero, S.M., Alberto, M.R., Vaamonde, G. "Effect of gallic acid on Aspergillus carbonarius growth and ochratoxin A production" . World Mycotoxin Journal 3, no. 1 (2010) : 45-48.
http://dx.doi.org/10.3920/WMJ2009.1181
---------- MLA ----------
Romero, S.M., Alberto, M.R., Vaamonde, G. "Effect of gallic acid on Aspergillus carbonarius growth and ochratoxin A production" . World Mycotoxin Journal, vol. 3, no. 1, 2010, pp. 45-48.
http://dx.doi.org/10.3920/WMJ2009.1181
---------- VANCOUVER ----------
Romero, S.M., Alberto, M.R., Vaamonde, G. Effect of gallic acid on Aspergillus carbonarius growth and ochratoxin A production. World Mycotoxin J. 2010;3(1):45-48.
http://dx.doi.org/10.3920/WMJ2009.1181