Instituto Agroalimentario de Aragón-IA2, Facultad de Veterinaria, Universidad de Zaragoza-CITA, 50013 Zaragoza, Spain.
Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), 50059 Zaragoza, Spain.
Toxins (Basel). 2022 May 31;14(6):384. doi: 10.3390/toxins14060384.
Aflatoxins represent a significant risk to food safety, and strategies are being implemented to reduce their entry into the food chain. The aim of this study was to evaluate the in vitro effect of four essential oils (EOs) (lavandins Grosso and Abrial, Origanum virens, and Rosmarinus officinalis) and four natural phenolic acids (PAs) (caffeic, chlorogenic, ferulic, and p-coumaric) on the growth and aflatoxins (B1, B2, G1, and G2) production by Aspergillus parasiticus. Minimal inhibitory concentration (MIC) and minimal fungicide concentration (MFC) were determined by the broth macrodilution method. Additionally, the mycelia weight was determined at concentration levels lower than MIC. The antiaflatoxigenic activity was evaluated in the two concentrations of the EOs right before MIC and at concentrations below the MIC value for the PAs. To this end, in-house validated methodology based on high-performance liquid chromatography with post-column photochemical derivatization and fluorescence detection (HPLC-PHRED-FLD) was used. EOs of O. virens and lavandins (Grosso and Abrial) completely inhibited mold growth. In addition, a significant reduction in mycelial mass (p < 0.05) was observed for all EOs and PAs at different concentrations. In all cases except for lavandin Abrial, EO concentrations just before the MIC value strongly reduced (p < 0.05) aflatoxins synthesis. Aflatoxins production was completely inhibited by all PAs at a concentration of 20 mM; although at low concentrations, mycotoxin production was stimulated in some cases. The present study provides a scientific basis for further study of the inhibiting mechanisms.
黄曲霉毒素对食品安全构成重大威胁，目前正在实施各种策略以减少其进入食物链。本研究旨在评估四种精油（薰衣草 Grosso 和 Abrial、牛至、迷迭香）和四种天然酚酸（咖啡酸、绿原酸、阿魏酸和对香豆酸）对寄生曲霉生长和黄曲霉毒素（B1、B2、G1 和 G2）产生的体外影响。采用肉汤微量稀释法测定最小抑菌浓度（MIC）和最小杀菌浓度（MFC）。此外，在 MIC 浓度以下测定菌丝体重量。在 MIC 之前和低于 PA MIC 值的浓度下评估了四种精油和四种天然酚酸的抗黄曲霉毒素活性。为此，使用了基于高效液相色谱与柱后光化学衍生化和荧光检测（HPLC-PHRED-FLD）的内部验证方法。牛至和薰衣草精油（Grosso 和 Abrial）完全抑制了霉菌生长。此外，所有精油和酚酸在不同浓度下均观察到菌丝体质量显著减少（p < 0.05）。除了薰衣草 Abrial 之外，在 MIC 值之前的精油浓度强烈降低了（p < 0.05）黄曲霉毒素的合成。所有 PAs 在 20 mM 浓度下完全抑制了黄曲霉毒素的产生；尽管在低浓度下，某些情况下会刺激真菌毒素的产生。本研究为进一步研究抑制机制提供了科学依据。
