Comparison of the Antifungal and Antiaflatoxigenic Potential of Liquid and Vapor Phase of Thymus vulgaris Essential Oil against Aspergillus flavus
- Authors
- Tian, Fei; Lee, Sang Yoo; Chun, Hyang Sook
- Issue Date
- Dec-2019
- Publisher
- INT ASSOC FOOD PROTECTION
- Keywords
- Aflatoxin; Essential oil; Gene expression; Thymus vulgaris; Vapor-phase antifungal activity
- Citation
- JOURNAL OF FOOD PROTECTION, v.82, no.12, pp 2044 - 2048
- Pages
- 5
- Journal Title
- JOURNAL OF FOOD PROTECTION
- Volume
- 82
- Number
- 12
- Start Page
- 2044
- End Page
- 2048
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/37407
- DOI
- 10.4315/0362-028X.JFP-19-016
- ISSN
- 0362-028X
1944-9097
- Abstract
- The antifungal and antiaflatoxigenic activity of Thymus vulgaris essential oil (EO) against Aspergillus flavus was evaluated over a range of concentrations in vapor- and liquid-phase contact tests. Total reduction in mycelial growth in the vapor- and liquid-phase tests was detected at EO concentrations of 20 and 400 mu g/mL, respectively. Treatment with 10 mu g/mL EO reduced aflatoxin production by 97.0 and 56.4% in the vapor- and liquid-phase tests, respectively. Greater inhibition of the expression of both fungal development-related genes (brlA, abaA, and wetA) and aflatoxin biosynthesis-related genes (aflR, aflD, and aflK) was also observed in the vapor-phase test. A substantial reduction in aflatoxin production was also observed in brown rice (72.7%) and white rice (18.0%). Our results indicate that the way this EO contacts fungal cells significantly affects its antifungal activity and that T. vulgaris EO in vapor phase might be a good strategy to control fungal contamination.
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