de Andrade Santiago Juliana, Cardoso Maria das Graças, Batista Luis Roberto, Santiago Wilder Douglas, Passamani Fabiana Reinis Franca, Rodrigues Leonardo Milani Avelar, Nelson David Lee
1Department of Chemistry, Federal University of Lavras, Lavras, MG CEP: 37200-000 Brazil.
2Department of Food Science, Federal University of Lavras, Lavras, MG CEP: 37200-000 Brazil.
J Food Sci Technol. 2018 Jan;55(1):418-423. doi: 10.1007/s13197-017-2857-4. Epub 2017 Nov 28.
The influence of essential oils (EOs) extracted from the leaves of , and on ochratoxin A (OTA) synthesis by fungi was studied. The extraction of EOs was performed by hydrodistillation (Clevenger apparatus) over a 2-h period and subsequently analyzed by GC-MS and GC-FID. The toxigenic activity of the essential oils (31.25; 15.62 and 7.81 µg mL) was evaluated by inhibiting the production of OTA by and in Czapek agar medium culture. The quantification of the toxin was performed by HPLC. The production of OTA was dependent on the fungal species, incubation temperature (15 and 25 °C) and the presence of the essential oils. In tests carried out at 15 °C, the oils caused a reduction in OTA synthesis that ranged from 57.60 to 76.93% and from 54.78 to 98.68% for the fungal species and , respectively. At 25 °C, reductions ranged from the 38.66 to 75.93% and from 17.94 to 71.79% for the respective fungi. The study concluded that natural products could be potential biocontrol agents against OTA contamination in food.
研究了从[植物名称1]、[植物名称2]和[植物名称3]叶片中提取的精油（EOs）对真菌合成赭曲霉毒素A（OTA）的影响。通过水蒸气蒸馏法（克莱文杰装置）在2小时内提取精油，随后用气相色谱 - 质谱联用仪（GC - MS）和气相色谱 - 氢火焰离子化检测器（GC - FID）进行分析。通过在查氏琼脂培养基培养中抑制[真菌名称1]和[真菌名称2]产生OTA，评估了精油（31.25；15.62和7.81 µg/mL）的产毒活性。毒素的定量分析采用高效液相色谱法（HPLC）。OTA的产生取决于真菌种类、培养温度（15和25°C）以及精油的存在。在15°C进行的试验中，对于[真菌名称1]和[真菌名称2]，精油分别使OTA合成减少了57.60%至76.93%和54.78%至98.68%。在25°C时，相应真菌的减少幅度分别为38.66%至75.93%和17.94%至71.79%。该研究得出结论，天然产物可能是防止食品中OTA污染的潜在生物控制剂。
