aflatoxin b 1/тимьян

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Use of selected essential oils to control aflatoxin contaminated stored cashew and detection of aflatoxin biosynthesis gene.

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Aspergillus spp. associated with cashew from the regions of Riyadh, Dammam, and Abha were isolated and three different culture media were used to qualitatively measure aflatoxin production by Aspergillus via UV light (365 nm), which was expressed as positive or negative. The obtained data showed

Incorporation of Lactobacillus plantarum and zeolites in poultry feed can reduce aflatoxin B1 levels.

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The aim of this work was to evaluate the incorporation of a freeze-dried probiotic strain (Lactobacillus plantarum CIDCA 83114) into zeolites. The bacteria-zeolite mixture was added to poultry feed together with thyme, and the obtained product was stored for 60 days at 25 °C and 60-70% relative

Antifungal properties and inhibitory effects upon aflatoxin production of Thymus vulgaris L. by Aspergillus flavus Link.

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The antifungal and antiaflatoxigenic properties of Thymus vulgaris essential oil (TEO) were evaluated upon Aspergillus flavus "in vitro". Suspension containing 10(6) of A. flavus were cultivated with TEO in concentrations ranging from 50 to 500 μg/mL. TEO reached minimum inhibitory concentration

The inhibitory potential of Zataria multiflora and Syzygium aromaticum essential oil on growth and aflatoxin production by Aspergillus flavus in culture media and Iranian white cheese.

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Antifungal activity of essential oils (EOs) of Zataria multiflora (thyme) and Syzygium aromaticum (clove) against Aspergillus flavus growth and aflatoxin B1 production was studied in potato dextrose agar (PDA) and potato dextrose broth (PDB), as well as in Iranian white cheese as a food model. The

Potential mold growth, aflatoxin production, and antimycotic activity of selected natural spices and herbs.

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Ground spices and herbs are evaluated as substrates for mycelial growth, sporulation, and aflatoxin production. Three toxigenic strains of Aspergilli, A. flavus ATCC 15548, A. flavus NRRL 3251, and A. parasiticus NRRL 2999, were cultured on moist, commercially packaged herbs and spices. All

Inhibition of growth and aflatoxin production in Aspergillus parasiticus by essential oils of selected plant materials.

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We studied the effect of 13 chemically different essential oils (EO) on the mycelial growth of and aflatoxin synthesis by Aspergillus parasiticus. Cinnamon, thyme, oregano, and cumin EO were able to stop mycelial growth at only 0.1% in the medium, while curcumin, ginger, lemon, and orange EO were

Determination of aflatoxin B1 levels in organic spices and herbs.

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Organically produced spices and herbs were analyzed for determination of aflatoxin B1 (AFB1) by ELISA using immunoaffinity column. For this purpose 93 organic spices and 37 organic herbs were randomly selected from organic markets and organic shops in Turkey. AFB1 was detected in 58 organic spice

Survey of Thymus migricus essential oil on aflatoxin inhibition in Aspergillus flavus.

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Essential oil components as result of non host disease resistance of plants have high capability to introduce as alternative of chemical pesticides. Thymus migricus essential oil was selected to investigation of its antifungal activity on survival and growth of Aspergillus flavus. For obtain

Application of essential oils in maize grain: impact on Aspergillus section Flavi growth parameters and aflatoxin accumulation.

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The antifungal activity of Pimpinella anisum L. (anise), Pëumus boldus Mol (boldus), Hedeoma multiflora Benth (mountain thyme), Syzygium aromaticum L. (clove), and Lippia turbinate var. integrifolia (griseb) (poleo) essential oils (EOs) against Aspergillus section Flavi was evaluated in sterile

The Inhibitory Effect of Wheat Husks Addition on Aflatoxins Production by Aspergillus flavus in Liquid Culture With Various Wheat Compositions as Carbon Sources

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Wheat may be infected by the aflatoxigenic mold Aspergillus flavus during pre- and post-harvest activities. Control strategies reported to manage aflatoxin contamination of wheat are expensive and require extensive testing to verify the absence of toxic secondary metabolites or newly formed

Chemoprevention by thyme oils of Aspergillus parasiticus growth and aflatoxin production.

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The essential oils from Thymus eriocalyx and Thymus X-porlock obtained by hydrodistillation were analyzed by GC/MS. The major components of T. eriocalyx and T. X-porlock oils were thymol (63.8, 31.7%), beta-phellandrene (13.30, 38.7%), cis-sabinene hydroxide (8.1, 9.6%), 1,8-cineole (2, 1.7%), and

Screening of Argentine plant extracts: impact on growth parameters and aflatoxin B1 accumulation by Aspergillus section Flavi.

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The effect of essential oils, ethanolic and aqueous extract of 41 vegetable species on Aspergillus section Flavi growth was evaluated. The in vitro screen was a two-stage process. A wide-spectrum initial screen which identified promising antifungal plant extracts was carried out first. After that,

Antioxidant properties of Thymus vulgaris oil against aflatoxin-induce oxidative stress in male rats.

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The leafy parts of thyme and its essential oil have been used in foods for the flavor, aroma and preservation and also in folk medicines. The aim of the current study was to determine the components of Thymus vulgaris L essential oil and to evaluate the protective effects of this oil against

Ameliorative effects of thyme and calendula extracts alone or in combination against aflatoxins-induced oxidative stress and genotoxicity in rat liver.

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The aims of the current work were to evaluate the hepatoprotective effect of calendula flowers and/or thyme leave extracts on aflatoxins (AFs)-induced oxidative stress, genotoxicity and alteration of p53 bax and bcl2 gene expressions. Eighty male Sprague-Dawley rats were divided into eight equal

Comparison of the Antifungal and Antiaflatoxigenic Potential of Liquid and Vapor Phase of Thymus vulgaris Essential Oil against Aspergillus flavus.

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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

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