Naslov
Impact of essential oils on the biosynthesis of ochratoxin A during the growth of mould Aspergillus ochraceus NRRL 3174 in pure and mixed culture

Autori
Čvek, Domagoj ; Markov, Ksenija ; Frece, Jadranka ; Duraković, Lejla ; Delaš, Frane

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Power of Fungi and Mycotoxins in Health and Disease / Antolović, R., Miličević, T. - Zagreb : Hrvatsko mikrobiološko društvo, 2011, 54-54

ISBN
978-953-7778-01-9

Skup
3rd International Interdisciplinary Scientific Symposium, Power of Fungi and Mycotoxins in Health and Disease

Mjesto i datum
Primošten, Hrvatska, 19.10.2011. - 22.10.2011

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Moulds; Mycotoxins; Ochratoxin A; Essential oils; ELISA

Sažetak
Moulds as common contaminants of food can synthesize mycotoxins that can cause severe diseases in humans, often with fatal consequences. Ochratoxins are a group of chemical compounds that are produced by moulds of the genus Aspergillus and Penicillium. The most important representative of this group is ochratoxin A, a powerful mycotoxin, which causes kidney damage. Essential oils and their extracts are used for centuries in cosmetics and treatments, because they help the body in self-healing and they strengthen the immune system. A large number of laboratory studies show that many essential oils and their extracts have antibacterial, antifungal and antiviral properties. Many of the ingredients of essential oils the European Commission has registreted as harmless to human health (GRAS status). The advantage of essential oils is that they are common natural ingredients of many spices. In this paper is followed the impact of essential oils of cinnamon, sage, lavender and rosemary on the biosynthesis of ochratoxin A during the growth of mould Aspergillus ochraceus NRRL 3174 in pure and mixed culture on solid medium-grain corn with 38 % water during 28 days at a temperature of 28 oC. Samples were taken every 7 days and the concentration of biosynthesized ochratoxin A is determined using the ELISA-test. All of the essential oils (sage, rosemary, lavender and cinnamon) showed strong inhibitory properties on the biosynthesis of ochratoxin (46.5 %-71.7 %) depending on the time of the cultivation. Therefore, essential oils can be successfully used in food protection.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija

POVEZANOST RADA