Control of Cyclopiazonic Acid Production in Food Items Induced by Penicillium commune by Volatile Oils

Document Type : New and original researches in the field of Microbiology.

Authors

1 Radiology Techniques Department, College of Health and Medical Techniques, Al-Mustaqbal University, 51001, Babylon, Iraq.

2 Medical Laboratory Techniques Department, College of Health and Medical Techniques, Al-Mustaqbal University, Babylon, 51001, Iraq.

3 Botany Department, Faculty of Science, Zagazig University, Zagazig, Egypt

Abstract

Background: Cyclopiazonic acid (CPA) is a mycotoxin produced by various fungal species such as Penicillium sp. Objectives: The aim of this study is to demonstrate that some species of Penicillium synthesize cyclopiazonic acid and to regulate the quantity of cyclopiazonic acid produced by Penicillium sp. contaminated food stuff. Methodology: Thirty-eight food commodity samples were gathered from different parts of Egypt. They discovered and determined the fungal contaminations. Fungi colonies were kept pure and their ability to produce CPA was examined. Applying volatile oils helped to regulate and lower the CPA level. Results: Nineteen of the 38 food samples were found to be contaminated with Penicillium sp., and eleven of the isolates (57.89%) generated CPA. P. commune isolate No. 17 was the most active sample, yielding 340.3 µg/100 ml of CPA in culture media and 0.66 gr/100 ml of dry biomass. The generation of CPA and dry biomass differed significantly (p < 0.05). Clove oil gave the strongest antagonistic activity against P. commune at different concentrations followed by spearmint oil. Significant difference was observed between clove powder concentration and final CPA concentration (p<0.05). 1HNMR and IR showed that pure clove's antifungal component is eugenol. Conclusion: The diversity of biotic control as volatile oils and their effectiveness provide new hope for controlling and reducing cyclopiazonic acid.

Keywords

Main Subjects

Files

Share

How to cite

Statistics