The Plant Growth Regulator Methyl Jasmonate Inhibits Aflatoxin B1 Production by Aspergillus Parasiticus in Caper
International Journal of Nutrition and Food Sciences
Volume 3, Issue 5-1, October 2014, Pages: 10-17
Received: Jul. 16, 2014; Accepted: Oct. 9, 2014; Published: Jan. 27, 2015
Views 3583      Downloads 143
Authors
Dido Maria Meimaroglou, Department of Food Chemistry, School of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15784 Athens, Greece
Dia Galanopoulou, Laboratory of Biochemistry, School of Chemistry, University of Athens, Panepistimiopolis Zografou, 15784 Athens, Greece
Fotini Flouri, Laboratory of Pesticide Science, Agricultural, University of Athens, 75 Iera Odos Votanikos, 11855 Athens, Greece
Panagiota Markaki, Department of Food Chemistry, School of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15784 Athens, Greece
Article Tools
Follow on us
Abstract
Aflatoxins, produced by some aflatoxigenic strains of the Aspergillus species, are known as potent carcinogenic. Aflatoxin biosynthesis involves lipid peroxidation with the presence of fatty acid hydroperoxides promoting aflatoxin production. Methyl jasmonate (MeJA) derives from α-linolenic acid and is a plant growth regulator, produced as a response to stress, such as by environment or pathogen attack. This study reports on the effect of MeJA added on A. parasiticus growth and AFB1 production in caper, an edible plant of Greek origin used as condiment. AFB1 determination in caper was performed by using HPLC-FD. Five different concentrations of MeJA, 10-6 Μ, 10-4 Μ, 10-3Μ, 10-2 Μ, and 10-1 Μ, were added in caper samples and the kinetic of the AFB1 production by A.parasiticus was studied for an incubation period of 15 days. Results revealed that MeJA affects AFB1 production by A. parasiticus in a dose-dependent manner. MeJA at a concentration of 10-6 M stimulated AFB1 production after the 9th day of incubation. MeJA at concentrations of 10-4 M and 10-3M decreased moderately AFB1 output. Finally, MeJA added to the caper samples at a concentration of 10-2 Μ and 10-1 Μ inhibited AFB1 by 97.74% and 98.42% respectively on the 12th day of observation.
Keywords
Aflatoxin B1, Methyl Jasmonate, Aspergillus Parasiticus, Caper, HPLC
To cite this article
Dido Maria Meimaroglou, Dia Galanopoulou, Fotini Flouri, Panagiota Markaki, The Plant Growth Regulator Methyl Jasmonate Inhibits Aflatoxin B1 Production by Aspergillus Parasiticus in Caper, International Journal of Nutrition and Food Sciences. Special Issue: Food Safety. Vol. 3, No. 5-1, 2014, pp. 10-17. doi: 10.11648/j.ijnfs.s.2014030501.13
References
[1]
D.L. Eaton, J.D. Groopman, “The Toxicology of aflatoxins, human health, veterinary and agricultural significance” San Diego: Academic Press, 1994.
[2]
M.J. Sweeney, A.D.W. Dobson, “Mycotoxin production by Aspergillus, Fusarium and Penicillium species,”Int. J. Food. Microbiol., 1998, vol. 43, pp.141-158.
[3]
J.W. Bennett, S.B. Christensen, “New perspectives on aflatoxin biosynthesis,” Adv. Appl. Microbiol., 1983, vol. 29, pp.53-92.
[4]
H.K. Abbas, ”Aflatoxin and Food Safety,” CRC Press: Taylor & Francis Group, 2005.
[5]
A.A. Fabbri, C. Fanelli, G. Panfili, S. Passi, P. Fasella, “Lipoperoxidation and aflatoxin biosynthesis by Aspergillus parasiticus and Aspergillus flavus,” J. Gen. Microbiol., 1983, vol. 129, pp.3447-3452.
[6]
J.E. Mellon, P.J. Cotty, M.K. Dowd, “Influence of lipids with and without other cottonseed reserve materials on aflatoxin B1 production by Aspergillus flavus,” J. Agric. Food Chem., 2000, vol. 48, pp.3611-3615.
[7]
M.H. John, J. Schmidt, R. Walden, J. Shell, “Cell signaling by oligosaccharides,” Trends Plant Sci., 1997, vol. 2, pp.111-115.
[8]
A. Pühler, M. Arlat, A. Becker, M. Gottfert, J.P. Morrissey, F. O'Gara, “What can bacterial genome research teach us about bacteria-plant interactions?” Curr Opin Plant Biol., 2004, vol. 7, pp.137–147.
[9]
E.W. Weiler, T. Albrecht, B. Groth, Z.Q. Xia, M. Luxem, H. Liss, L. Andert, P. Spengler, “Evidence for the involvement of jasmonates and other octadecanoid precursors in the tendril coiling response of Bryona dioica,” Phytochemistry, 1993, vol. 32, pp.591-600.
[10]
H.J. Zeringue, “Effects of methyljasmonate on phytoalexin production and aflatoxin control in the developing cotton boll,” Biochem Syst Ecol., 2002, vol. 30, pp.497-503.
[11]
G. Agär, M. Türker, P. Batal, M.E. Erez, “Phytohormone levels in germinating seeds of Zea mays L. exposed to selenium and aflatoxins,” Ecotoxicology, 2006, vol. 15, pp.443-450.
[12]
W.V. Dashek, G.C. Lewelly, “Mode of action of the hepatocarcinogens aflatoxins in plant systems: a review,” Mycopathologia, 1983, vol. 81, pp.83-94.
[13]
J.D. Bewley, M. Black, “Seeds: Physiology of development and germination,” New York: Plenum Press, 1985.
[14]
M.G. Smart, D.T. Wicklow, R.W. Caldwell, “Pathogenesis in Aspergillus ear rot of maize: light microscopy of fungal spread from wounds,” Phytopathology, 1990, vol. 80, pp.1287-1294.
[15]
C. Fanelli, A.A. Fabbri, “Relationship between lipids and aflatoxin biosynthesis,” Mycopathologia, 1989, vol. 107, pp.115-120.
[16]
C. De Luca, S. Passi, A.A. Fabbri, C. Fanelli, “Ergosterol oxidation may be considered a signal for fungal growth and aflatoxin production in Aspergillus parasiticus,” Food Addit Contam., 1995, vol. 12, pp.445-450.
[17]
J. Siedow, ”Plant lipoxygenase: structure and func tion,” Annu Rev Plant Phys., 1991, vol. 42, pp.145-188.
[18]
H.W. Gardner, “Recent investigations into the lipoxygenase pathway of plants,” Biochim Biophys Acta, 1991, vol. 1084, pp.221-239.
[19]
B.A. Vick, D.C. Zimmerman, “The biosynthesis of jasmonic acid: a physiological role for plant lipoxygenase,” Biochem Bioph Res Co., 1983, vol. 111, pp.470-477.
[20]
C. Inocencio, D. Rivera, F. Alcaraz, F.A. Tomas-Barberan, “Flavonoid content of commercial capers (Capparis Spinosa, C. sicula and C. orientalis) produced in Mediterranean countries,” Eur Food Res Technol., 2000, vol. 212, pp.70-74.
[21]
C. Proestos, I.S. Boziaris, G.J.E. Nychas, M. Komaitis, “Analysis of flavonoids and phenolic acids in Greek aromatic plants: Investigation of their antioxidant capacity and antimicrobial activity,” Food Chem., 2006, vol. 95, pp.664-671.
[22]
A. Akgül, M. Özcan, “Some compositional characteristics of capers (Capparisspp.) seed and oil,” Grasas Aceites, 1999, vol. 50, pp.49-52.
[23]
B. Matthäus, M. Özcan, “Glucosinolates and fatty acid, sterol and tocopherol composition of seed oils from Capparis Spinosa Var. Spinosa and Capparis ovata Desf. Var. canescens (Coss.) Heywood,” J Agric Food Chem., 2005, vol. 53, pp.7136-7141.
[24]
G. Leondaritis, D. Galanopoulou, “Characterization of inositol phospholipids and identification of a mastoparan-induced polyphosphoinositide response in Tetrahymena pyriformis,” Lipids, 2000, vol. 35, pp.525-532.
[25]
J.J. Pitt, “Methods for the mycological examination of food,” NATO ASI Ser., 1986, No. 122.
[26]
J.E. Smith, M. Moss, “Mycotoxins: Formation, Analysis and Significance,” New York: Wiley, 1985.
[27]
C.N. Shih, E.H. Marth, “Experimental production of aflatoxin on brick cheese,” J Milk Food Technol., 1972, vol. 35, pp.585-587.
[28]
W.O. Ellis, J.P. Smith, B.K. Simpson, H. Ramaswamy, G. Doyon, “Growth and aflatoxin production by Aspergillus flavus in peanuts stored under modified atmosphere packaging (MAP) conditions,” Int J Food Microbiol., 1994, vol. 22, pp.173-187.
[29]
R. Eltem, “Growth and aflatoxin B1 production on olives and olive paste by molds isolated from Turkish-style natural black olives in brine,” Int J Food Microbiol., 1996, vol. 32, pp.217-223.
[30]
I.M. El-Refai, O.A. Awadalle, A.M. Abou Zeid, “Effect of some insect growth regulators on growth of Aspergillus flavus and its productivity of aflatoxin B1 and lipids,” Food Addit Contam., 1995, vol. 12, pp.585-590.
[31]
D. Abramson, R.M. Clear, “A convenient method for assessing Mycotoxin production in cultures of Aspergilli and Penicillia,” J Food Prot., 1996, vol. 59, pp.642-644.
[32]
K.K. Sinha, A.K. Sinha, G. Prasad, “The effect of clove and cinnamon oils on growth of and aflatoxin production by Aspergillus flavus,” Lett Appl Microbiol., 1993, vol. 16, pp.114-117.
[33]
D. Leontopoulos, A. Siafaka, P. Markaki, “Black olives as substrate for Aspergillus parasiticus and aflatoxin B1 production,” Food Microbiol., 2003, vol. 20, pp.119-126.
[34]
E. Daradimos, P. Markaki, M. Koupparis, “Evaluation and validation of two fluorometric HPLC methods for the determination of aflatoxin B1 in olive oil,” Food Addit Contam., 2000, vol. 17, pp.65-73.
[35]
R.D. Stubblefield, “Optimum conditions for formation of aflatoxin M1-trifluoroacetic acid derivative,” J Assoc Off Anal Chem., 1987, vol. 70, pp.1047-1049.
[36]
D.S.P. Patterson, “Structure, Metabolism and Toxicity of Aflatoxins: A Review,” Cah Nutr Diet., 1976, vol. 11, pp.71-76.
[37]
J. Fowler, L. Cohen, “Practical statistics for field biology,” Chichester, England: John Wiley & Sons, 1997.
[38]
J. Yu, P.K. Chang, J. Cary, M. Wright, D. Bhatnagar, T.E. Cleveland, G.A. Payne, J.E. Linz, “Comparative mapping of aflatoxin pathway gene clusters in Aspergillus parasiticus and Aspergillus flavus,” Appl Environ Microbiol., 1995, vol. 61, pp.2365-2371.
[39]
G.B. Burow, T.C. Nesbitt, J. Dunlap, N.P. Keller, “Seed lipoxygenase products modulate Aspergillus mycotoxins biosynthesis,” Mol Plant Microbe In., 1997, vol. 3, pp.380-387.
[40]
D.M. Meimaroglou, D. Galanopoulou, P. Markaki, “Study of the effect of methyl jasmonate concentration of aflatoxin B1 biosynthesis by Aspergillus parasiticus in yeast extract sucrose medium,” Int J Microbiol., 2009, vol. 2009, pp.1-7.
[41]
G.A. González-Aguilar, J.C. Buta, C.Y. Wang, “Methyl jasmonate reduces chilling injury, symptoms and enhances colour development of "Kent" mangoes,” J Sci Food Agr., 2001, vol. 81, pp.1244-1249.
[42]
M. Goodrich-Tanrikulu, N.E. Mahoney, S.B. Rodriguez, “The plant growth regulator methyl jasmonate inhibits aflatoxin production by Aspergillus flavus,” Microbiology, 1995, vol. 141, pp.2831-2837.
[43]
S. Vergopoulou, D. Galanopoulou, P. Markaki, “Methyl jasmonate stimulates aflatoxin B1 biosynthesis by Aspergillus parasiticus,” J Agric Food Chem., 2001, vol. 7, pp.3494-3498.
[44]
R.A. Holmes, R.S. Boston, G.A. Payne, “Diverse inhibitors of aflatoxin Biosynthesis,” Appl Microbiol Biot., 2008, vol. 78, pp.559–572.
[45]
P. Markaki, K. Velivassaki, D. Giannitsis, D. Galanopoulou, “Methyl jasmonate effect on AFB1 production by olives inoculated with A.parasiticus is concentration dependent,” in Mycotoxins and Phycotoxins, Advances in determination, toxicology and exposure management, H. Njapau, S. Trugillo, H.P. van Egmond and D.L. Park, Eds. Wageningen Academic, The Netherlands, 2006, pp.259-264.
[46]
N.C. Avanci, D.D. Luche, G.H. Goldman, M.H. Goldman, “Jasmonates are phytohormones with multiple functions, including plant defense and Reproduction,” Genet Mol Res., 2010, vol. 9, pp.484-505.
[47]
S.A. Christensen, M.V. Kolomiets, “The lipid language of plant-fungi interactions,” Fungal Genet Biol., 2011, vol. 48, pp.4-14.
[48]
M. Brodhagen, D. Tsitsigiannis, E. Hornung, C. Goebel, I. Feussner, N. Keller, “Reciprocal oxylipin-mediated cross-talk in the Aspergillus-seed pathosystem”, Mol Microbiol., 2008, vol. 67, pp.378-391.
[49]
O. Filtenborg, J.C. Frisvad, U. Thrane, “Moulds in food spoilage,” Int Food Microbiol., 1996, vol. 33, pp.85-102.
ADDRESS
Science Publishing Group
1 Rockefeller Plaza,
10th and 11th Floors,
New York, NY 10020
U.S.A.
Tel: (001)347-983-5186