姜黄的真菌毒理学及抗菌效果研究。

IF 1.9 2区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Helal F Al-Harthi, Ioan Pet, Eman El-Dawy, Youssuf A Gherbawy
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引用次数: 0

摘要

姜黄(Curcuma longa)是一种世界范围内广泛使用的香料。自古以来,它就被用于治疗和预防疾病。在收获和储存期间,姜黄暴露于负责产生真菌毒素的不同真菌的污染中。本研究筛选了与姜黄香料样品相关的真菌菌群和真菌毒素。曲霉属为优势属,平均总数为4.76 log菌落形成单位/g,在所有40份样品中均有出现。利用内部转录间隔序列进行分子鉴定。常见菌种为黄曲霉(发生率80%)和黑曲霉(发生率100%)。总黄曲霉毒素(AFs)和赭曲霉毒素A (OTA)含量分别为1.8 ~ 2.8和3.3 ~ 4.6 PPB (PPB)的样品有12份和20份。寻找合适的替代抗微生物药物耐药性已经增加,这导致研究人员探索使用植物提取物治疗人类和动物感染。用两种样品(样品号:1)测定了姜黄的抑菌活性。AFs和OTA阳性13例,样本编号。2(无毒素)对选定的白色念珠菌、大肠杆菌和金黄色葡萄球菌的影响进行评估。以水、甲醇、乙醇为溶剂,采用圆盘扩散法制备不同类型的姜黄提取物。两种姜黄提取物对所有微生物均有抑制作用。甲醇溶剂中提取的姜黄有明显的抑制区。13对试验生物体更有效,范围从10.6到15.4毫米。这是由于混淆了提取物的抗菌活性及其对真菌毒素含量的积极作用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Mycotoxicological and Antimicrobial Efficiency of Curcuma longa.

Turmeric (Curcuma longa) is a spice widely used worldwide. It has been used in the treatment and prevention of diseases since ancient times. During harvesting and storage, turmeric is exposed to contamination by different fungi that are responsible for mycotoxins production. Mycobiota and mycotoxins associated with turmeric spices samples were screened in this study. Aspergillus was the dominant genus, it recorded with an average total counts of 4.76 log colony-forming unit/g, and appeared in all 40 tested samples. Molecular identification with internal transcribed spacer sequence was used to identify the species. The common species were Aspergillus flavus (with 80% frequency of occurrence) and Aspergillus niger (100%). Twelve and 20 samples were contaminated with total aflatoxins (AFs) and ochratoxins A (OTA) with concentrations 1.8-2.8 and 3.3-4.6 Parts Per Billioni (PPB), respectively. The search for suitable alternative antimicrobial drug resistance has increased, and this led researchers to explore the use of plant extract in the treatment of infections in both humans and animals. The antimicrobial activity of turmeric with two samples (sample no. 13 positive AFs and OTA, sample no. 2 with no toxins) on selected Candida albicans, Escherichia coli, and Staphylococcus aureus was evaluated. Different types of turmeric extracts were prepared using three solvents namely water, methanol, and ethanol using the disc diffusion method. The two tested turmeric samples extracts showed inhibition activity against all tested microorganisms. The zones of inhibition exhibited by extract of turmeric in methanol solvent from sample no. 13 against test organisms more effective and ranged from 10.6 to 15.4 mm. This is due to the confusion between antimicrobial activity of extract and its positively to mycotoxins content.

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来源期刊
Foodborne pathogens and disease
Foodborne pathogens and disease 医学-食品科技
CiteScore
5.30
自引率
3.60%
发文量
80
审稿时长
1 months
期刊介绍: Foodborne Pathogens and Disease is one of the most inclusive scientific publications on the many disciplines that contribute to food safety. Spanning an array of issues from "farm-to-fork," the Journal bridges the gap between science and policy to reduce the burden of foodborne illness worldwide. Foodborne Pathogens and Disease coverage includes: Agroterrorism Safety of organically grown and genetically modified foods Emerging pathogens Emergence of drug resistance Methods and technology for rapid and accurate detection Strategies to destroy or control foodborne pathogens Novel strategies for the prevention and control of plant and animal diseases that impact food safety Biosecurity issues and the implications of new regulatory guidelines Impact of changing lifestyles and consumer demands on food safety.
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