Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Monterrey, México.
Departamento de Biotecnología y Bioquímica, Centro de Investigación y de Estudios Avanzados, Irapuato, Guanajuato, México.
Nat Prod Res. 2020 May;34(10):1452-1455. doi: 10.1080/14786419.2018.1514395. Epub 2018 Oct 8.
GC-EIMS analysis, antifungal- and anti-aflatoxigenic activities of the ethanolic extract of and fruits and their main bioactive compounds were evaluated upon . The GC-EIMS analysis showed capsaicin (50.49%) and piperine (95.94%) as the major constituents in and respectively. MIC values revealed that capsaicin (39 μg/mL) and piperine (67 μg/mL) were lower than those from fruit extracts of (381 μg/mL) and (68 μg/mL). Extracts and bioactive compounds showed anti-aflatoxigenic activity. Maximum aflatoxin inhibition occurred at 150 µg/mL of extracts and compounds. The present study showed satisfactory results concerning the effects of ethanolic extract of and fruits upon showing the capabilities of inhibiting fungal growth development and altering aflatoxins production.
GC-EIMS 分析、和果实的乙醇提取物的抗真菌和抗黄曲霉毒素活性及其主要生物活性化合物在 存在下进行了评估。GC-EIMS 分析表明，辣椒素（50.49%）和胡椒碱（95.94%）分别是 和 的主要成分。MIC 值表明，辣椒素（39μg/mL）和胡椒碱（67μg/mL）低于 和果实提取物的 MIC 值（381μg/mL 和 68μg/mL）。提取物和生物活性化合物表现出抗黄曲霉毒素活性。提取物和化合物在 150μg/mL 时最大抑制黄曲霉毒素的产生。本研究表明，和果实的乙醇提取物对 具有抑制真菌生长发育和改变黄曲霉毒素产生的能力，效果令人满意。
