Inhibitory Effect of Spice Oils on Lipase and Mycotoxin Production

Zentralblatt fur Mikrobiologie Pub Date : 1993-12-01 DOI:10.1016/S0232-4393(11)80218-0

H.A.H. Hasan, A.-L.E. Mahmoud

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引用次数: 17

Abstract

Five spice oils were tested for their inhibitory activity towards the growth, respiration, lipase and mycotoxin productions by Aspergillus parasiticus var. globosus IMI 120920 and A. fumigatus. Cumin, onion, garlic and clove oils completely inhibited sterigmatocystin production. Cumin, onion and clove oils significantly suppressed aflatoxin production. Most of tested oils exhibited considerable inhibition on mycelial growth. Incorporation of these oils in basal medium suppressed lipase production with variable degrees. Onion oil was the most effective one. All spice oils significantly reduced or completely suppressed CO₂ evolution of A. fumigatus, whereas CO₂ evolution of A. parasiticus was slightly enhanced by these oils except with cumin and clove. Our results suggest that the use of spice oils may offer some advantage in the prevention of mycotoxin production.

Es wurden 5 Gewürzöle auf ihren Hemmeffekt in bezug auf Wachstum, Atmung, Lipase- und Mycotoxinbildung bei Aspergillus parasiticus var. globosus IMI 120920 und bei Aspergillus fumigatus untersucht. Kreuzkümmel- und Zwiebelöle hemmten das Wachstum, die Lipase sowie die Bildung von Aflatoxin und Sterigmatocystin schon bei 250 ppm. Gewürznelken, Knoblauch und schwarzer Kümmel hemmten die getesteten Pilze bei 500 und 1000 ppm. Die CO₂-Bildung wurde bei A. fumigatus gehemmt, bei A. parasiticus allerdings nur teilweise beeinflußt.

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香料油对脂肪酶和霉菌毒素产生的抑制作用

研究了5种香料精油对全球曲霉IMI 120920和烟曲霉生长、呼吸、脂肪酶和霉菌毒素产生的抑制作用。孜然、洋葱、大蒜和丁香油完全抑制了sterigmatocytin的产生。孜然、洋葱和丁香油显著抑制黄曲霉毒素的产生。大多数被试油脂对菌丝生长表现出相当大的抑制作用。在基础培养基中加入这些油脂不同程度地抑制了脂肪酶的产生。洋葱油是最有效的。除孜然和丁香外，所有香料精油均能显著降低或完全抑制烟曲霉的CO2进化，而这些精油对寄生蜂的CO2进化有轻微的促进作用。我们的研究结果表明，使用香料油可能在预防霉菌毒素产生方面提供一些优势。[1] [0] [0] [0] [0] [0] [0] [0] [0] [0] [0] [0] [0] [0] [0] [0] [0] [0] [0] [0] [0] [0] [0] [0] [0] [0] [0] [0] [0] [0] [0] [0] [0] [0] [0] [0] [1] [0] [1] [0] [1] [0] [1] [0]kreuzkmmel - und Zwiebelöle hemmten das Wachstum, die Lipase sowie die Bildung von黄曲霉毒素和Sterigmatocystin schonbei 250 ppm。geww rznelken, Knoblauch和schwarzer kmmel hemmten die getesteten Pilze bei 500和1000ppm。[2] [2] [1] [2] [2] [2] [3] [3] [3] [3] [4]

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Zentralblatt fur Mikrobiologie

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