کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8888048 | 1628376 | 2018 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Organic acids suppress aflatoxin production via lowering expression of aflatoxin biosynthesis-related genes in Aspergillus flavus
ترجمه فارسی عنوان
اسیدهای ارگانیک تولید افلاتوکسین را از طریق کاهش بیان ژن های مرتبط با بیوسنتز آفلاتوکسین در آسپرژیلوس
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Aflatoxins are naturally occurring carcinogens. Humans and animals, such as turkeys, are highly susceptible to aflatoxin-induced diseases. In this study, we investigated the inhibitory effects of 5 food additives on the growth and aflatoxin production in Aspergillus flavus ATCC 22546. Propionic acid completely inhibited fungal growth at a concentration of 0.5%. Furthermore, no fungal growth was observed when the growth medium was treated with 0.05% benzoic acid, 0.1% sorbic acid, 0.5% acetic acid, or 0.5% butyric acid. In comparison to propionic acid, other food additives showed weak antifungal activities. Propionic acid, butyric acid, benzoic acid, and sorbic acid also exhibited potent antiaflatoxigenic activities at a concentration of 0.1%. However, addition of 0.1% acetic acid did not inhibit aflatoxin production. At a concentration of 0.05%, propionic acid lost its antiaflatoxigenic activity, whereas at the same concentration, benzoic acid, butyric acid, and sorbic acid showed potent antiaflatoxigenic activities with a 95% inhibition of aflatoxin production. Benzoic acid drastically inhibited the expression of genes related to aflatoxin biosynthesis, whereas sorbic acid only inhibited the expression of a transcription gene, yab. Collectively, our results suggest that benzoic acid is promising alternative to propionic acid as food preservatives.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 88, June 2018, Pages 207-216
Journal: Food Control - Volume 88, June 2018, Pages 207-216
نویسندگان
Young-Sun Moon, Hyeong-Mi Kim, Hyang Sook Chun, Sung-Eun Lee,