Effect of Soybean Volatile Compounds on Aspergillus flavus Growth and Aflatoxin Production

被引：52

作者：

Cleveland, T. E. ^{[1
]}

Carter-Wientjes, C. H. ^{[1
]}

De Lucca, A. J. ^{[1
]}

Boue, S. M. ^{[1
]}

机构：

[1] ARS, So Reg Res Ctr, USDA, New Orleans, LA 70179 USA

来源：

JOURNAL OF FOOD SCIENCE | 2009年 / 74卷 / 02期

关键词：

aflatoxin; Aspergillus flavus; growth inhibition; soybean volatiles; MAIZE KERNELS; IN-VITRO; BOTRYTIS-CINEREA; LIPOXYGENASE; ALDEHYDES; DECAY; GERMINATION; RESISTANCE; VARIETIES; CONIDIA;

D O I：

10.1111/j.1750-3841.2009.01078.x

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

Soybean homogenates produced volatile compounds upon exposure to lipase. These induced volatiles were identified by SPME. Seventeen volatile compounds identified by SPME were chosen for determination of their ability to inhibit Aspergillus flavus growth and aflatoxin B-1 (AFB1) production in a solid media assay. These volatiles included aldehydes, alcohols, ketones, and furans. Of the tested compounds, the aldehydes showed the greatest inhibition of fungal growth and AFB1 production. These compounds inhibited up to 100% of the observed growth and AFB1 production as compared to the controls. The greatest activity by the aldehydes to disrupt growth was ranked as follows: 2,4 hexadienal > benzaldehyde > 2-octenal > (E)-2-heptenal > octanal > (E)-2-hexenal > nonanal > hexanal. The greatest activity by the aldehydes to reduce AFB1 was ranked as follows: (E)-2-hexenal > 2,4 hexadienal > (E)-2-heptenal > hexanal > nonanal. (E)-2-hexenal and (E)-2-heptenal were tested further in an A. flavus-inoculated corn kernel assay. Both compounds prevented colonization by A. flavus and eliminated AFB1 production when exposed to compound volumes < 10 mu L as also shown in the solid media assay. The results suggest that soybeans react to lipase by production of potent antifungal volatiles.

引用

页码：H83 / H87

页数：5

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