Abstract
Two garlic-derived compounds, Propyl Propane Thiosulfonate (PTS) and Propyl Propane Thiosulfinate (PTSO), were examined for their efficacy against mycotoxigenic Fusarium species (F. graminearum, F. langsethiae, F. verticillioides). The objectives were to assess the inhibitory effect of these compounds on growth and mycotoxin production in vitro, and in situ in artificially inoculated wheat, oats and maize with one isolate of each respectively, at different water activity (aw) conditions when stored for up to 20 days at 25 °C. In vitro, 200 ppm of either PTS or PTSO reduced fungal growth by 50–100% and mycotoxin production by >90% depending on species, mycotoxin and aw conditions on milled wheat, oats and maize respectively. PTS was generally more effective than PTSO. Deoxynivalenol (DON) and zearalenone (ZEN) were decreased by 50% with 80 ppm PTSO. One-hundred ppm of PTS reduced DON and ZEN production in wheat stored at 0.93 aw for 20 days, although contamination was still above the legislative limits. Contrasting effects on T-2/HT-2 toxin contamination of oats was found depending on aw, with PTS stimulating production under marginal conditions (0.93 aw), but at 0.95 aw effective control was achieved with 100 ppm. Treatment of stored maize inoculated with F. verticilliodies resulted in a stimulation of total fumonsins in most treatments. The potential use of such compounds for mycotoxin control in stored commodities is discussed.
Highlights
There has been interest in the use of essential oils (EOs) and extracts derived from plants to control food spoilage microorganisms, especially mycotoxigenic moulds, as an alternative to traditionalToxins 2019, 11, 495; doi:10.3390/toxins11090495 www.mdpi.com/journal/toxinsToxins 2019, 11, 495 preservatives based on aliphatic acids [1]
F. graminearum, F. verticillioides and F. langsethiae. Both propane thiosulfonate (PTS) and PTSO had very good inhibitory effects on the growth of the isolate of each of these species studied and this increased with concentration
Our results suggest that there is differential sensitivity of Fusarium species to PTS and PTSO
Summary
There has been interest in the use of essential oils (EOs) and extracts derived from plants to control food spoilage microorganisms, especially mycotoxigenic moulds, as an alternative to traditionalToxins 2019, 11, 495; doi:10.3390/toxins11090495 www.mdpi.com/journal/toxinsToxins 2019, 11, 495 preservatives based on aliphatic acids [1]. Many studies have studied effects on germination and growth of spoilage mycotoxigenic fungi, while neglecting impacts on mycotoxin production, especially in situ. Onion and garlic, both members of the Allium family, have received attention as extracts from these two plant species have been found to have significant antimicrobial properties [1]. Both members of the Allium family, have received attention as extracts from these two plant species have been found to have significant antimicrobial properties [1] Their antifungal efficacy has been studied despite the relative instability of some of their compounds or their strong odour.
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