Plant metabolites as potential food preservatives

Autores
Quiroga, Emma Nelly; Soberon, Jose Rodolfo; Sgariglia, Melina Araceli; Sampietro, Diego Alejandro; Vattuone, Marta Amelia
Año de publicación
2006
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Inadequate techniques of culture, recollection and storage of food and forages, can lead to fungi development producing toxic chemical compounds. Occurrence of mycotoxins in food causes loss of  the nutritious value, and produces harmful effects on human and animal health. The aims of this study were: (a) To determine the ability to produce aflatoxins in four (4) Aspergillus strains isolated from balanced food used for farm animals. (b) To analyse in vitro fungitoxic effect of alcoholic extracts of Tripodanthus acutifolius and Larrea divaricata, plants used in the popular medicine of Tucumán region (Argentine). Of the four Aspergillus strains isolated from balanced food, only A. nomius VSC23 and A. nomius 13137 showed to be aflatoxigenic strains. From the culture medium where both strains developed, a compound was isolated and identified as Aflatoxin B1 by TLC. These findings were confirmed by isolation of the yellow pigment that changed colour according to pH to which was exposed. The tinctures of T. acutifolius and L. divaricata were selected to carry out this work, according with previous evidence of their antifungal effect. The fungitoxic efficiency of the mentioned extracts was proved by determining MIC values of both extracts, which were compared with the MICs of organic acids (ascorbic acid and sorbic acid) usually used as food preservatives. Quite similar values were obtained between both types of antifungic substances. These results suggest that some metabolites may be isolated from plant species of northwestern Argentine (T. acutifolius and L. divaricata), which could be used to avoid polluting fungi growth, and further synthesis of mycotoxins, thus being useful for food and stored forages conservation.
Fil: Quiroga, Emma Nelly. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Soberon, Jose Rodolfo. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Estudios Vegetales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina
Fil: Sgariglia, Melina Araceli. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Estudios Vegetales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina
Fil: Sampietro, Diego Alejandro. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina
Fil: Vattuone, Marta Amelia. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina
Materia
TRIPODANTHUS ACUTIFOLIUS
LARREA DIVARICATA
FUNGITOXIC EFFECT
ASPERGILLUS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/83987
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Plant metabolites as potential food preservativesQuiroga, Emma NellySoberon, Jose RodolfoSgariglia, Melina AraceliSampietro, Diego AlejandroVattuone, Marta AmeliaTRIPODANTHUS ACUTIFOLIUSLARREA DIVARICATAFUNGITOXIC EFFECTASPERGILLUShttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Inadequate techniques of culture, recollection and storage of food and forages, can lead to fungi development producing toxic chemical compounds. Occurrence of mycotoxins in food causes loss of  the nutritious value, and produces harmful effects on human and animal health. The aims of this study were: (a) To determine the ability to produce aflatoxins in four (4) Aspergillus strains isolated from balanced food used for farm animals. (b) To analyse in vitro fungitoxic effect of alcoholic extracts of Tripodanthus acutifolius and Larrea divaricata, plants used in the popular medicine of Tucumán region (Argentine). Of the four Aspergillus strains isolated from balanced food, only A. nomius VSC23 and A. nomius 13137 showed to be aflatoxigenic strains. From the culture medium where both strains developed, a compound was isolated and identified as Aflatoxin B1 by TLC. These findings were confirmed by isolation of the yellow pigment that changed colour according to pH to which was exposed. The tinctures of T. acutifolius and L. divaricata were selected to carry out this work, according with previous evidence of their antifungal effect. The fungitoxic efficiency of the mentioned extracts was proved by determining MIC values of both extracts, which were compared with the MICs of organic acids (ascorbic acid and sorbic acid) usually used as food preservatives. Quite similar values were obtained between both types of antifungic substances. These results suggest that some metabolites may be isolated from plant species of northwestern Argentine (T. acutifolius and L. divaricata), which could be used to avoid polluting fungi growth, and further synthesis of mycotoxins, thus being useful for food and stored forages conservation.Fil: Quiroga, Emma Nelly. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Soberon, Jose Rodolfo. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Estudios Vegetales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; ArgentinaFil: Sgariglia, Melina Araceli. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Estudios Vegetales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; ArgentinaFil: Sampietro, Diego Alejandro. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; ArgentinaFil: Vattuone, Marta Amelia. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; ArgentinaInstituto de Investigación de las Ciencias Exactas Físicas y Naturales2006-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/83987Quiroga, Emma Nelly; Soberon, Jose Rodolfo; Sgariglia, Melina Araceli; Sampietro, Diego Alejandro; Vattuone, Marta Amelia; Plant metabolites as potential food preservatives; Instituto de Investigación de las Ciencias Exactas Físicas y Naturales; Molecular Medicinal Chemistry; 11; 12-2006; 17-181666-888XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.idecefyn.com.ar/mmcv11/08mmv11.pdfinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:43:11Zoai:ri.conicet.gov.ar:11336/83987instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:43:11.684CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Plant metabolites as potential food preservatives
title Plant metabolites as potential food preservatives
spellingShingle Plant metabolites as potential food preservatives
Quiroga, Emma Nelly
TRIPODANTHUS ACUTIFOLIUS
LARREA DIVARICATA
FUNGITOXIC EFFECT
ASPERGILLUS
title_short Plant metabolites as potential food preservatives
title_full Plant metabolites as potential food preservatives
title_fullStr Plant metabolites as potential food preservatives
title_full_unstemmed Plant metabolites as potential food preservatives
title_sort Plant metabolites as potential food preservatives
dc.creator.none.fl_str_mv Quiroga, Emma Nelly
Soberon, Jose Rodolfo
Sgariglia, Melina Araceli
Sampietro, Diego Alejandro
Vattuone, Marta Amelia
author Quiroga, Emma Nelly
author_facet Quiroga, Emma Nelly
Soberon, Jose Rodolfo
Sgariglia, Melina Araceli
Sampietro, Diego Alejandro
Vattuone, Marta Amelia
author_role author
author2 Soberon, Jose Rodolfo
Sgariglia, Melina Araceli
Sampietro, Diego Alejandro
Vattuone, Marta Amelia
author2_role author
author
author
author
dc.subject.none.fl_str_mv TRIPODANTHUS ACUTIFOLIUS
LARREA DIVARICATA
FUNGITOXIC EFFECT
ASPERGILLUS
topic TRIPODANTHUS ACUTIFOLIUS
LARREA DIVARICATA
FUNGITOXIC EFFECT
ASPERGILLUS
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Inadequate techniques of culture, recollection and storage of food and forages, can lead to fungi development producing toxic chemical compounds. Occurrence of mycotoxins in food causes loss of  the nutritious value, and produces harmful effects on human and animal health. The aims of this study were: (a) To determine the ability to produce aflatoxins in four (4) Aspergillus strains isolated from balanced food used for farm animals. (b) To analyse in vitro fungitoxic effect of alcoholic extracts of Tripodanthus acutifolius and Larrea divaricata, plants used in the popular medicine of Tucumán region (Argentine). Of the four Aspergillus strains isolated from balanced food, only A. nomius VSC23 and A. nomius 13137 showed to be aflatoxigenic strains. From the culture medium where both strains developed, a compound was isolated and identified as Aflatoxin B1 by TLC. These findings were confirmed by isolation of the yellow pigment that changed colour according to pH to which was exposed. The tinctures of T. acutifolius and L. divaricata were selected to carry out this work, according with previous evidence of their antifungal effect. The fungitoxic efficiency of the mentioned extracts was proved by determining MIC values of both extracts, which were compared with the MICs of organic acids (ascorbic acid and sorbic acid) usually used as food preservatives. Quite similar values were obtained between both types of antifungic substances. These results suggest that some metabolites may be isolated from plant species of northwestern Argentine (T. acutifolius and L. divaricata), which could be used to avoid polluting fungi growth, and further synthesis of mycotoxins, thus being useful for food and stored forages conservation.
Fil: Quiroga, Emma Nelly. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Soberon, Jose Rodolfo. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Estudios Vegetales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina
Fil: Sgariglia, Melina Araceli. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Estudios Vegetales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina
Fil: Sampietro, Diego Alejandro. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina
Fil: Vattuone, Marta Amelia. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina
description Inadequate techniques of culture, recollection and storage of food and forages, can lead to fungi development producing toxic chemical compounds. Occurrence of mycotoxins in food causes loss of  the nutritious value, and produces harmful effects on human and animal health. The aims of this study were: (a) To determine the ability to produce aflatoxins in four (4) Aspergillus strains isolated from balanced food used for farm animals. (b) To analyse in vitro fungitoxic effect of alcoholic extracts of Tripodanthus acutifolius and Larrea divaricata, plants used in the popular medicine of Tucumán region (Argentine). Of the four Aspergillus strains isolated from balanced food, only A. nomius VSC23 and A. nomius 13137 showed to be aflatoxigenic strains. From the culture medium where both strains developed, a compound was isolated and identified as Aflatoxin B1 by TLC. These findings were confirmed by isolation of the yellow pigment that changed colour according to pH to which was exposed. The tinctures of T. acutifolius and L. divaricata were selected to carry out this work, according with previous evidence of their antifungal effect. The fungitoxic efficiency of the mentioned extracts was proved by determining MIC values of both extracts, which were compared with the MICs of organic acids (ascorbic acid and sorbic acid) usually used as food preservatives. Quite similar values were obtained between both types of antifungic substances. These results suggest that some metabolites may be isolated from plant species of northwestern Argentine (T. acutifolius and L. divaricata), which could be used to avoid polluting fungi growth, and further synthesis of mycotoxins, thus being useful for food and stored forages conservation.
publishDate 2006
dc.date.none.fl_str_mv 2006-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/83987
Quiroga, Emma Nelly; Soberon, Jose Rodolfo; Sgariglia, Melina Araceli; Sampietro, Diego Alejandro; Vattuone, Marta Amelia; Plant metabolites as potential food preservatives; Instituto de Investigación de las Ciencias Exactas Físicas y Naturales; Molecular Medicinal Chemistry; 11; 12-2006; 17-18
1666-888X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/83987
identifier_str_mv Quiroga, Emma Nelly; Soberon, Jose Rodolfo; Sgariglia, Melina Araceli; Sampietro, Diego Alejandro; Vattuone, Marta Amelia; Plant metabolites as potential food preservatives; Instituto de Investigación de las Ciencias Exactas Físicas y Naturales; Molecular Medicinal Chemistry; 11; 12-2006; 17-18
1666-888X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.idecefyn.com.ar/mmcv11/08mmv11.pdf
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Instituto de Investigación de las Ciencias Exactas Físicas y Naturales
publisher.none.fl_str_mv Instituto de Investigación de las Ciencias Exactas Físicas y Naturales
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.069144

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