{"title":"香料油对脂肪酶和霉菌毒素产生的抑制作用","authors":"H.A.H. Hasan, A.-L.E. Mahmoud","doi":"10.1016/S0232-4393(11)80218-0","DOIUrl":null,"url":null,"abstract":"<div><p>Five spice oils were tested for their inhibitory activity towards the growth, respiration, lipase and mycotoxin productions by <em>Aspergillus parasiticus</em> var. <em>globosus</em> IMI 120920 and <em>A. fumigatus</em>. 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 CO<sub>2</sub> evolution of <em>A. fumigatus</em>, whereas CO<sub>2</sub> evolution of <em>A. parasiticus</em> 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.</p></div><div><p>Es wurden 5 Gewürzöle auf ihren Hemmeffekt in bezug auf Wachstum, Atmung, Lipase- und Mycotoxinbildung bei <em>Aspergillus parasiticus</em> var. <em>globosus</em> IMI 120920 und bei <em>Aspergillus fumigatus</em> 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 CO<sub>2</sub>-Bildung wurde bei <em>A. fumigatus</em> gehemmt, bei <em>A. parasiticus</em> allerdings nur teilweise beeinflußt.</p></div>","PeriodicalId":77473,"journal":{"name":"Zentralblatt fur Mikrobiologie","volume":"148 8","pages":"Pages 543-548"},"PeriodicalIF":0.0000,"publicationDate":"1993-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0232-4393(11)80218-0","citationCount":"17","resultStr":"{\"title\":\"Inhibitory Effect of Spice Oils on Lipase and Mycotoxin Production\",\"authors\":\"H.A.H. Hasan, A.-L.E. Mahmoud\",\"doi\":\"10.1016/S0232-4393(11)80218-0\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Five spice oils were tested for their inhibitory activity towards the growth, respiration, lipase and mycotoxin productions by <em>Aspergillus parasiticus</em> var. <em>globosus</em> IMI 120920 and <em>A. fumigatus</em>. 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 CO<sub>2</sub> evolution of <em>A. fumigatus</em>, whereas CO<sub>2</sub> evolution of <em>A. parasiticus</em> 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.</p></div><div><p>Es wurden 5 Gewürzöle auf ihren Hemmeffekt in bezug auf Wachstum, Atmung, Lipase- und Mycotoxinbildung bei <em>Aspergillus parasiticus</em> var. <em>globosus</em> IMI 120920 und bei <em>Aspergillus fumigatus</em> 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 CO<sub>2</sub>-Bildung wurde bei <em>A. fumigatus</em> gehemmt, bei <em>A. parasiticus</em> allerdings nur teilweise beeinflußt.</p></div>\",\"PeriodicalId\":77473,\"journal\":{\"name\":\"Zentralblatt fur Mikrobiologie\",\"volume\":\"148 8\",\"pages\":\"Pages 543-548\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1993-12-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1016/S0232-4393(11)80218-0\",\"citationCount\":\"17\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Zentralblatt fur Mikrobiologie\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0232439311802180\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Zentralblatt fur Mikrobiologie","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0232439311802180","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Inhibitory Effect of Spice Oils on Lipase and Mycotoxin Production
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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