How Wheat Pericarp Alter Fungal Growth and Toxigenicity Profiles
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RESEARCH ARTICLE–BIOLOGICAL SCIENCES
How Wheat Pericarp Alter Fungal Growth and Toxigenicity Profiles Mohamed Nasr Gomaa1 · Omar Abdalhakim Almaghrabi2 · Awad Abdallah Elshoura2 · Kawther Mohamed Soliman3 Received: 20 June 2020 / Accepted: 23 October 2020 © King Fahd University of Petroleum & Minerals 2020
Abstract Reducing economic losses and health hazards due to mycotoxins without suffering the side effects of chemical fungicides is a goal of many researchers. The hypothesis of the current study is that naturally occurring phytohormones in the pericarp may be responsible for the protective effect of the pericarp against fungal invasion and toxin production. A spore suspension of Aspergillus parasiticus was used to inoculate yeast extract sucrose (YES) medium as a control; an aqueous extract of the pericarp with or without YES medium (PYES or PS) and YES media containing abscisic, jasmonic and gibberellic acids were used to detect the effect of these phytohormones on fungal growth and toxin production. The growth curve was generated on the basis of dry weights, and the aflatoxin concentration was determined by HPLC at each time interval of the study. The aqueous extract of the pericarp (PS) did not support fungal growth or aflatoxin production. However, PYES showed the highest percentages of inhibition of fungal growth (51%) and aflatoxin production (45%) on days 3 and 9, respectively. The reduction in fungal growth due to the presence of phytohormones was over 70% after 3 days and over 14% on day 12; however, no significant difference was observed between the treatments and the control on days 6 and 9. The growth profile of the control was still in the logarithmic phase on day 12, and the cultures treated with phytohormones reached a plateau on day 9. Phytohormones reduced the aflatoxigenicity of A. parasiticus. The inhibitory activity of the pericarp may be due to the presence of phytohormones. Keywords Aspergillus parasiticus · Aflatoxins · Cereal pericarps · Mycotoxins control · Wheat
1 Introduction Aflatoxins are a hazardous group of mycotoxins produced by Aspergillus flavus, Aspergillus parasiticus and other fungi that cause severe hepatotoxicity [1]. Cereals and other crops are threatened by such toxins, which can result in public health crises and economic disasters. The control of these toxins has been the goal of several researchers [2–4]. Marimuthu et al. [5] showed that a velvet bean black seed extract presents considerable antifungal activity. Mahoney and Molyneux [6] reported that walnut seed coat tannins hinder aflatoxigenesis in A. flavus. Additionally, seed coat
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Mohamed Nasr Gomaa [email protected]
1
Department of Biochemistry, College of Science, University of Jeddah, Jeddah, Kingdom of Saudi Arabia
2
Department of Biology, College of Science, University of Jeddah, Jeddah, Kingdom of Saudi Arabia
3
Food Toxicology and Contaminants Department, National Research Centre, Cairo, Egypt
chemicals that prevent microbial attacks have been reported in some plants by Freeman and Beattie [7].
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