Resumo

JUAREZ-SEGOVIA, K.G. et al. Effect of garlic extracts (Allium sativum) on the development in vitro of Aspergillus parasiticus and Aspergillus niger. Polibotánica [online]. 2019, n.47, pp.99-111. ISSN 1405-2768.  https://doi.org/10.18387/polibotanica.47.8.

Aspergillus parasiticus and A. niger are two mycotoxin-producing fungi species, particularly aflatoxins and ochratoxins respectively. These toxins can cause diseases in humans and animals, in addition to substantial economic losses caused by the contaminating grain crops, cotton, dried fruits among other crops. In this study, we evaluate the effect of the garlic crude extract on the in vitro development of Aspergillus parasiticus and A. niger as a way to control the occurrence of these fungi on crops and other foods. The garlic crude extract (ECA) was elaborated by maceration using PBS pH 7.2 as solvent. The effect of the extract on the development of the fungi was evaluated by measuring of inhibition zones, puncture, colony forming units (CFU) and determination of minimum inhibitory concentration (MIC). The interaction of the garlic crude extract with the fungi was observed using visible light microscopy. The garlic crude extract induced inhibition zones of 12 mm in A. parasiticus and 15.5 mm for A. niger, it also inhibited growth in 13 and 46.8% respectively. The CMI for A. parasiticus was found to be the 1:2 dilution (50 µL of crude extract) and the 1:32 dilution (3.12 µL of crude extract) for A. niger. The treatment also inhibited the production of mycelium and sporulation of the two fungi especies.

The garlic crude extract showed antifungal activity against A. parasiticus and A. niger.

Palavras-chave : Antifungal effect; Allium sativum (ajo); Aspergillus; aflatoxin; ochratoxin.

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