ANTIFUNGAL ACTIVITY OF REUTERIN AGAINST AFLATOXIGENIC ASPERGILLUS FLAVUS

IF 0.6 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of microbiology, biotechnology and food sciences Pub Date : 2023-06-28 DOI:10.55251/jmbfs.10032

Widiati Purnawita, W. P. Rahayu, H. Lioe, S. Nurjanah, Romsyah Maryam

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Abstract

Reuterin is a secondary metabolite of the lactic acid bacteria Limosilactobacillus reuteri having broad antimicrobial activity. This study aimed to determine the antifungal activity of reuterin against aflatoxigenic Aspergillus flavus (A. flavus). The aflatoxigenic A. flavus BIO 33212 isolated from Indonesian nutmeg was used in this study. The minimum inhibitory concentration (MIC) of reuterin based on radial growth and colony-forming assays in solid and liquid fat-enriched media against A. flavus was determined. The effect of reuterin on the morphological structure of A. flavus was investigated by scanning electron microscopy (SEM). The aflatoxin B1 (AFB1) produced by A. flavus was evaluated by enzyme-linked immunosorbent assay. Reuterin effectively prolonged the lag phase and decreased the growth rate of A. flavus. At 2 and 4 mM, reuterin demonstrated radial growth inhibition by 5.59% and 35.40%, respectively, while the reductions in colony numbers were 18.36% and 69.51%, respectively. At higher concentrations (6 and 8 mM), the fungal growth was inhibited and reduced completely (100%). SEM revealed the disruption of hyphae and conidiophore development and conidial damage. However, a contradictory phenomenon was found when reuterin at < 6 mM triggered a higher production of AFB1.

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罗伊霉素对黄曲霉的抗真菌活性研究

罗伊特蛋白是罗伊特乳酸杆菌的次级代谢物，具有广泛的抗菌活性。本研究旨在研究罗伊特素对黄曲霉毒素黄曲霉的抑制作用。本研究采用从印度尼西亚肉豆蔻中分离的黄曲霉毒素A. flavus BIO 33212进行研究。通过固体和液体富脂培养基的径向生长和菌落形成试验，确定了罗伊特蛋白对黄曲霉的最小抑制浓度(MIC)。利用扫描电镜(SEM)研究了罗伊特素对黄曲霉(A. flavus)形态结构的影响。采用酶联免疫吸附法测定黄曲霉产生的黄曲霉毒素B1 (AFB1)。Reuterin有效延长了黄曲霉的滞后期，降低了黄曲霉的生长速度。在2和4 mM时，reuterin对径向生长的抑制率分别为5.59%和35.40%，菌落数量减少率分别为18.36%和69.51%。在较高的浓度(6和8 mM)下，真菌的生长被完全抑制和降低(100%)。扫描电镜显示菌丝和分生孢子发育中断，分生孢子损伤。然而，当reuterin < 6 mM触发AFB1的较高产量时，发现了一个矛盾的现象。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of microbiology, biotechnology and food sciences FOOD SCIENCE & TECHNOLOGY-

CiteScore

1.90

自引率

0.00%

发文量

156

审稿时长

8 weeks

期刊介绍： The Journal of Microbiology, Biotechnology and Food Sciences is an Open Access, peer-reviewed online scientific journal published by the Faculty of Biotechnology and Food Sciences (Slovak University of Agriculture in Nitra). The major focus of the journal is regular publishing of original scientific articles, short communications and reviews about animal, plant and environmental microbiology (including bacteria, fungi, yeasts, algae, protozoa and viruses), microbial, animal and plant biotechnology and physiology, microbial, plant and animal genetics, molecular biology, agriculture and food chemistry and biochemistry, food control, evaluation and processing in food science and environmental sciences.