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整叶加勒木果实精油的抗真菌活性。

Antifungal activity of Gallesia integrifolia fruit essential oil.

作者信息

Raimundo Keila Fernanda, Bortolucci Wanessa de Campos, Glamočlija Jasmina, Soković Marina, Gonçalves José Eduardo, Linde Giani Andrea, Colauto Nelson Barros, Gazim Zilda Cristiani

机构信息

Universidade Paranaense - Unipar, Programa de Pós-Graduação em Biotecnologia Aplicada à Agricultura, Umuarama, PR, Brazil; Instituto Federal do Paraná - IFPR, Campus, Umuarama, PR, Brazil.

Universidade Paranaense - Unipar, Programa de Pós-Graduação em Biotecnologia Aplicada à Agricultura, Umuarama, PR, Brazil.

出版信息

Braz J Microbiol. 2018 Nov;49 Suppl 1(Suppl 1):229-235. doi: 10.1016/j.bjm.2018.03.006. Epub 2018 Apr 12.

DOI:10.1016/j.bjm.2018.03.006
PMID:29706576
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC6328900/
Abstract

Gallesia integrifolia (Phytolaccaceae) is native to Brazil and has a strong alliaceous odor. The objective of this study was to identify the chemical composition of G. integrifolia fruit essential oil and evaluate fungicidal activity against the main food-borne diseases and food spoilage fungi. The essential oil was extracted by hydrodistillation and identified by GC-MS. From 35 identified compounds, 68% belonged to the organosulfur class. The major compounds were dimethyl trisulfide (15.49%), 2,8-dithianonane (52.63%) and lenthionine (14.69%). The utilized fungi were Aspergillus fumigatus, Aspergillus niger, Aspergillus ochraceus, Aspergillus versicolor, Penicillium funiculosum, Penicillium ochrochloron, Penicillium verrucosum var. cyclopium, and Trichoderma viride. Minimal fungicidal concentration for the essential oil varied from 0.02 to 0.18mg/mL and bifonazole and ketoconazole controls ranged from 0.20 to 3.50mg/mL. The lower concentration of the essential oil was able to control P. ochrochloron, A. fumigatus, A. versicolor, A. ochraceus and T. viride. This study shows a high fungicidal activity of G. integrifolia fruit essential oil and can support future applications by reducing the use of synthetic fungicides.

摘要

全叶加勒西亚草（商陆科）原产于巴西，具有强烈的蒜臭味。本研究的目的是鉴定全叶加勒西亚草果实精油的化学成分，并评估其对主要食源性疾病和食品腐败真菌的杀菌活性。通过水蒸馏法提取精油，并采用气相色谱 - 质谱联用仪进行鉴定。在35种已鉴定的化合物中，68%属于有机硫类。主要化合物为二甲基三硫醚（15.49%）、2,8 - 二硫杂壬烷（52.63%）和香菇精（14.69%）。所使用的真菌有烟曲霉、黑曲霉、赭曲霉、杂色曲霉、绳状青霉、淡绿青霉、疣孢青霉变种环孢青霉和绿色木霉。精油的最低杀菌浓度在0.02至0.18mg/mL之间，联苯苄唑和酮康唑对照的浓度范围为0.20至3.50mg/mL。较低浓度的精油能够控制淡绿青霉、烟曲霉

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3b61/6328900/cc00bf9b5993/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3b61/6328900/536e22742c73/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3b61/6328900/6855d61c5330/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3b61/6328900/3f3732b43d4c/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3b61/6328900/b8317c4c2ca6/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3b61/6328900/cc00bf9b5993/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3b61/6328900/536e22742c73/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3b61/6328900/6855d61c5330/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3b61/6328900/3f3732b43d4c/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3b61/6328900/b8317c4c2ca6/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3b61/6328900/cc00bf9b5993/gr5.jpg

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