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Cytotoxicity, antifungal and anti mycotoxins effects of phenolic compounds from fermented rice bran and Spirulina sp.

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Title: Cytotoxicity, antifungal and anti mycotoxins effects of phenolic compounds from fermented rice bran and Spirulina sp.
Authors: Christ-Ribeiro, A.1 (AUTHOR) anelise.christ@hotmail.com, Graça, C.S.1 (AUTHOR) carolinasgraca@hotmail.com, Kupski, L.1 (AUTHOR) larinekupski@yahoo.com.br, Badiale-Furlong, E.1 (AUTHOR) dqmebf@furg.br, de Souza-Soares, L.A.1 (AUTHOR) leonorsouzasoares@gmail.com
Source: Process Biochemistry. May2019, Vol. 80, p190-196. 7p.
Subjects: Phenols, National Institutes of Health (U.S.), Rice bran, Spirulina, Rhizopus oryzae, Fungal growth, Food preservatives
Abstract: Graphical abstract Highlights • Potential use of natural compounds as preservatives. • Anti mycotoxins and antifungals action from phenolic compounds. • Natural preservatives were more efficient than chemical ones. • The PCA correlated antifungal and anti-mycotoxic properties with phenolic compounds. Abstract The safety of chemical preservatives has been called into question due to their potential harmful effects on food. Natural compounds may serve as alternative food preservatives and offer a better safety profile. We investigated the cytotoxic, antifungal and anti-mycotoxic (Penicillium verrucosum CCT 7680) activities of phenolic compounds from Spirulina sp. LEB-18 and from rice bran biomass produced by Rhizopus oryzae in comparison with the chemical preservative calcium propionate. The phenolic compounds tested did not show cytotoxic activity in NIH/3T3 cells. Phenolic compounds from fermented rice bran and Spirulina sp. LEB-18 showed promising results, inhibiting fungal growth by 39.8% and 20.2%, respectively, and ochratoxin A by 40.2% and 29%, respectively. When the effects of phenolic compounds were compared with those of calcium propionate, the efficiency of the phenolic compounds from rice bran and Spirulina were 2.5 and 1.5 times higher, respectively. [ABSTRACT FROM AUTHOR]
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Database: Engineering Source
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Abstract:Graphical abstract Highlights • Potential use of natural compounds as preservatives. • Anti mycotoxins and antifungals action from phenolic compounds. • Natural preservatives were more efficient than chemical ones. • The PCA correlated antifungal and anti-mycotoxic properties with phenolic compounds. Abstract The safety of chemical preservatives has been called into question due to their potential harmful effects on food. Natural compounds may serve as alternative food preservatives and offer a better safety profile. We investigated the cytotoxic, antifungal and anti-mycotoxic (Penicillium verrucosum CCT 7680) activities of phenolic compounds from Spirulina sp. LEB-18 and from rice bran biomass produced by Rhizopus oryzae in comparison with the chemical preservative calcium propionate. The phenolic compounds tested did not show cytotoxic activity in NIH/3T3 cells. Phenolic compounds from fermented rice bran and Spirulina sp. LEB-18 showed promising results, inhibiting fungal growth by 39.8% and 20.2%, respectively, and ochratoxin A by 40.2% and 29%, respectively. When the effects of phenolic compounds were compared with those of calcium propionate, the efficiency of the phenolic compounds from rice bran and Spirulina were 2.5 and 1.5 times higher, respectively. [ABSTRACT FROM AUTHOR]
ISSN:13595113
DOI:10.1016/j.procbio.2019.02.007