<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1405-2768</journal-id>
<journal-title><![CDATA[Polibotánica]]></journal-title>
<abbrev-journal-title><![CDATA[Polibotánica]]></abbrev-journal-title>
<issn>1405-2768</issn>
<publisher>
<publisher-name><![CDATA[Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1405-27682019000100099</article-id>
<article-id pub-id-type="doi">10.18387/polibotanica.47.8</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efecto de extractos crudos de ajo (Allium sativum) sobre el desarrollo in vitro de Aspergillus parasiticus y Aspergillus niger]]></article-title>
<article-title xml:lang="en"><![CDATA[Effect of garlic extracts (Allium sativum) on the development in vitro of Aspergillus parasiticus and Aspergillus niger]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Juárez-Segovia]]></surname>
<given-names><![CDATA[K.G.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Díaz-Darcía]]></surname>
<given-names><![CDATA[E.J.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Méndez-López]]></surname>
<given-names><![CDATA[M.D.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pina-Canseco]]></surname>
<given-names><![CDATA[M.S.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pérez-Santiago]]></surname>
<given-names><![CDATA[A.D.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sánchez-Medina]]></surname>
<given-names><![CDATA[M.A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Tecnológico de Oaxaca  ]]></institution>
<addr-line><![CDATA[Oaxaca Oaxaca]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma &#8220;Benito Juárez&#8221; de Oaxaca Facultad de Medicina y Cirugía ]]></institution>
<addr-line><![CDATA[Oaxaca Oaxaca]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Instituto Tecnológico de Oaxaca Unidad de Bioquímica e Inmunología ]]></institution>
<addr-line><![CDATA[Oaxaca Oaxaca]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Instituto Tecnológico de Oaxaca Departamento de Ingeniería Química y Bioquímica ]]></institution>
<addr-line><![CDATA[Oaxaca Oaxaca]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2019</year>
</pub-date>
<numero>47</numero>
<fpage>99</fpage>
<lpage>111</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1405-27682019000100099&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1405-27682019000100099&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1405-27682019000100099&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN Aspergillus parasiticus y A. niger son dos hongos productores de micotoxinas; aflatoxinas y ocratoxinas respectivamente. Estas toxinas son causantes de enfermedades en seres humanos y animales, además de generar cuantiosas pérdidas económicas al contaminar cultivos de cereales, algodón y frutas secas entre otros. Como una alternativa para controlar el desarrollo de estos hongos, el objetivo del presente trabajo fue evaluar el efecto in vitro de extractos crudos de ajo sobre el desarrollo de Aspergillus parasiticus y A. niger mediante diferentes ensayos.El extracto crudo de ajo (ECA) se preparó por maceración utilizando solución salina amortiguada por fosfatos (PBS) pH 7.2 como solvente. Se evaluó su efecto sobre el desarrollo de los hongos, lo cual se cuantificó mediante halos de inhibición, punción, unidades formadoras de colonias (UFC), determinación de la concentración mínima inhibitoria (CMI) y de la concentración fungicida. Adicionalmente se observó la interacción del extracto crudo de ajo con los hongos mediante microscopia de luz visible. El extracto crudo de ajo produjo halos de inhibición de 12 mm para A. parasiticus y de 15.5 mm para A. niger, e inhibió su crecimiento en un 13 y 46.8% respectivamente. La CMI para A. parasiticus se encontró en la dilución 1:2 (50 µL de extracto crudo) y para A. niger en la dilución 1:32 (3.12 µL de extracto crudo), y las concentraciones fungicidas se observaron en la dilución 1:2 (50 µL de extracto crudo) y 1:16 (6.25 µL de extracto crudo), respectivamente. Además, inhibió la producción de micelio y esporulación de los dos hongos. El extracto crudo de ajo presentó actividad antifúngica frente a A. parasiticus y A. niger.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT 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.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Efecto antifúngico]]></kwd>
<kwd lng="es"><![CDATA[Allium sativum (ajo)]]></kwd>
<kwd lng="es"><![CDATA[Aspergillus]]></kwd>
<kwd lng="es"><![CDATA[aflatoxina]]></kwd>
<kwd lng="es"><![CDATA[ocratoxina]]></kwd>
<kwd lng="en"><![CDATA[Antifungal effect]]></kwd>
<kwd lng="en"><![CDATA[Allium sativum (ajo)]]></kwd>
<kwd lng="en"><![CDATA[Aspergillus]]></kwd>
<kwd lng="en"><![CDATA[aflatoxin]]></kwd>
<kwd lng="en"><![CDATA[ochratoxin]]></kwd>
</kwd-group>
</article-meta>
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