Comparison of the Antifungal and Antiaflatoxigenic Potential of Liquid and Vapor Phase of Thymus vulgaris Essential Oil against Aspergillus flavus
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Tian, Fei | - |
dc.contributor.author | Lee, Sang Yoo | - |
dc.contributor.author | Chun, Hyang Sook | - |
dc.date.available | 2020-02-06T07:40:06Z | - |
dc.date.issued | 2019-12 | - |
dc.identifier.issn | 0362-028X | - |
dc.identifier.issn | 1944-9097 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/37407 | - |
dc.description.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. | - |
dc.format.extent | 5 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | INT ASSOC FOOD PROTECTION | - |
dc.title | Comparison of the Antifungal and Antiaflatoxigenic Potential of Liquid and Vapor Phase of Thymus vulgaris Essential Oil against Aspergillus flavus | - |
dc.type | Article | - |
dc.identifier.doi | 10.4315/0362-028X.JFP-19-016 | - |
dc.identifier.bibliographicCitation | JOURNAL OF FOOD PROTECTION, v.82, no.12, pp 2044 - 2048 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000498007300004 | - |
dc.identifier.scopusid | 2-s2.0-85075813028 | - |
dc.citation.endPage | 2048 | - |
dc.citation.number | 12 | - |
dc.citation.startPage | 2044 | - |
dc.citation.title | JOURNAL OF FOOD PROTECTION | - |
dc.citation.volume | 82 | - |
dc.type.docType | Article | - |
dc.publisher.location | 미국 | - |
dc.subject.keywordAuthor | Aflatoxin | - |
dc.subject.keywordAuthor | Essential oil | - |
dc.subject.keywordAuthor | Gene expression | - |
dc.subject.keywordAuthor | Thymus vulgaris | - |
dc.subject.keywordAuthor | Vapor-phase antifungal activity | - |
dc.subject.keywordPlus | ANTIBACTERIAL ACTIVITY | - |
dc.subject.keywordPlus | ANTIMICROBIAL ACTIVITY | - |
dc.subject.keywordPlus | CHEMICAL-COMPOSITION | - |
dc.subject.keywordPlus | AFLATOXIN | - |
dc.subject.keywordPlus | EFFICACY | - |
dc.subject.keywordPlus | MECHANISM | - |
dc.subject.keywordPlus | L. | - |
dc.relation.journalResearchArea | Biotechnology & Applied Microbiology | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Biotechnology & Applied Microbiology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | sci | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
84, Heukseok-ro, Dongjak-gu, Seoul, Republic of Korea (06974)02-820-6194
COPYRIGHT 2019 Chung-Ang University All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.