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] |
| Copyright of Process Biochemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
| FullText | Text: Availability: 0 |
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| Header | DbId: egs DbLabel: Engineering Source An: 135745846 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Cytotoxicity, antifungal and anti mycotoxins effects of phenolic compounds from fermented rice bran and Spirulina sp. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Christ-Ribeiro%2C+A%2E%22">Christ-Ribeiro, A.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> anelise.christ@hotmail.com</i><br /><searchLink fieldCode="AR" term="%22Graça%2C+C%2ES%2E%22">Graça, C.S.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> carolinasgraca@hotmail.com</i><br /><searchLink fieldCode="AR" term="%22Kupski%2C+L%2E%22">Kupski, L.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> larinekupski@yahoo.com.br</i><br /><searchLink fieldCode="AR" term="%22Badiale-Furlong%2C+E%2E%22">Badiale-Furlong, E.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> dqmebf@furg.br</i><br /><searchLink fieldCode="AR" term="%22de+Souza-Soares%2C+L%2EA%2E%22">de Souza-Soares, L.A.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> leonorsouzasoares@gmail.com</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Process+Biochemistry%22">Process Biochemistry</searchLink>. May2019, Vol. 80, p190-196. 7p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Phenols%22">Phenols</searchLink><br /><searchLink fieldCode="DE" term="%22National+Institutes+of+Health+%28U%2ES%2E%29%22">National Institutes of Health (U.S.)</searchLink><br /><searchLink fieldCode="DE" term="%22Rice+bran%22">Rice bran</searchLink><br /><searchLink fieldCode="DE" term="%22Spirulina%22">Spirulina</searchLink><br /><searchLink fieldCode="DE" term="%22Rhizopus+oryzae%22">Rhizopus oryzae</searchLink><br /><searchLink fieldCode="DE" term="%22Fungal+growth%22">Fungal growth</searchLink><br /><searchLink fieldCode="DE" term="%22Food+preservatives%22">Food preservatives</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: 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] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Process Biochemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1016/j.procbio.2019.02.007 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 7 StartPage: 190 Subjects: – SubjectFull: Phenols Type: general – SubjectFull: National Institutes of Health (U.S.) Type: general – SubjectFull: Rice bran Type: general – SubjectFull: Spirulina Type: general – SubjectFull: Rhizopus oryzae Type: general – SubjectFull: Fungal growth Type: general – SubjectFull: Food preservatives Type: general Titles: – TitleFull: Cytotoxicity, antifungal and anti mycotoxins effects of phenolic compounds from fermented rice bran and Spirulina sp. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Christ-Ribeiro, A. – PersonEntity: Name: NameFull: Graça, C.S. – PersonEntity: Name: NameFull: Kupski, L. – PersonEntity: Name: NameFull: Badiale-Furlong, E. – PersonEntity: Name: NameFull: de Souza-Soares, L.A. IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 05 Text: May2019 Type: published Y: 2019 Identifiers: – Type: issn-print Value: 13595113 Numbering: – Type: volume Value: 80 Titles: – TitleFull: Process Biochemistry Type: main |
| ResultId | 1 |
