Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.
School of AgriculturalSciences and Veterinary Medicine, PontifíciaUniversidade Católica do Paraná, BR 376 Km 14, 83010-500 São José dos Pinhais, Brazil.
Molecules. 2018 Jul 4;23(7):1638. doi: 10.3390/molecules23071638.
In this study, the antifungal activity of yellow mustard (YMF) and oriental mustard (OMF) meal extracts against 14 strains of fungi was tested on a solid medium. The results obtained with the YMF were next confirmed in liquid medium determining the minimum inhibitory concentration (MIC) and the minimum fungicide concentration (MFC). Finally, the use of YMF as a natural preservative to extend the useful life of bread was evaluated. Breads with different concentrations of YMF (2, 4, 6 and 8 g/kg) were prepared and contaminated with ISPA 8111 and CECT 2320. For 10 days the formation of mycelium was observed, and after that the fungal growth and the mycotoxins production was determined. The results obtained with the YMF were compared with breads treated with the commercial additive sodium propionate (E-281). The results showed a significant reduction of the fungal population using 6 g/kg and 8 g/kg of YMF in bread contaminated with and with and an extensions of the breads shelf life of 7 and 5 days, respectively, in comparison with the control experiment. A reduction of 78% of AFB₁ was observed using 6 g/kg of YMF while no AFB production was detected employing 8 g/kg of YMF in bread preparation.
在这项研究中，测试了黄芥末（YMF）和东方芥末（OMF）粉提取物对 14 株真菌在固体培养基上的抗真菌活性。接下来，在液体培养基中确定最小抑菌浓度（MIC）和最小杀菌浓度（MFC），以验证 YMF 的结果。最后，评估了 YMF 作为天然防腐剂延长面包保质期的用途。制备了不同浓度（2、4、6 和 8 g/kg）的 YMF 面包，并污染了 ISPA 8111 和 CECT 2320。观察了 10 天的菌丝形成，之后测定了真菌生长和霉菌毒素产生情况。将 YMF 的结果与用商业添加剂丙酸钠（E-281）处理的面包进行了比较。结果表明，在污染了 和 的面包中使用 6 g/kg 和 8 g/kg 的 YMF 可显著降低真菌数量，与对照实验相比，面包的保质期分别延长了 7 天和 5 天。在制备面包时，使用 6 g/kg 的 YMF 可将 AFB₁的含量降低 78%，而使用 8 g/kg 的 YMF 则未检测到 AFB 的产生。
