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  1. Pubblicazioni

Natural and Natural-like Phenolic Inhibitors of Type B Trichothecene in Vitro Production by the Wheat (Triticum sp.) Pathogen Fusarium culmorum

Articolo
Data di Pubblicazione:
2014
Citazione:
Natural and Natural-like Phenolic Inhibitors of Type B Trichothecene in Vitro Production by the Wheat (Triticum sp.) Pathogen Fusarium culmorum / Pani, Giovanna; Scherm, B; Azara, E; Balmas, Virgilio; Jahanshiri, Z; Carta, P; Fabbri, D; Dettori, Ma; Fadda, A; Dessì, A; Dallocchio, R; Migheli, Quirico; Delogu, G.. - In: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. - ISSN 0021-8561. - 62:22(2014), pp. 4969-4978. [10.1021/jf500647h]
Abstract:
Fusarium culmorum, a fungal pathogen of small grain cereals, produces 4-deoxynivalenol and its acetylated derivatives that may cause toxicoses on humans or animals consuming contaminated food or feed. Natural and natural-like compounds belonging to phenol and hydroxylated biphenyl structural classes were tested in vitro to determine their activity on vegetative growth and trichothecene biosynthesis by F. culmorum. Most of the compounds tested at 1.5 or 1.0 mM reduced 3-acetyl-4-deoxynivalenol production by over 70% compared to the control, without affecting fungal growth significantly. Furthermore, several compounds retained their ability to inhibit toxin in vitro production at the lowest concentrations of 0.5 and 0.25 mM. Magnolol 27 showed fungicidal activity even at 0.1 mM. No linear correlation was observed between antioxidant properties of the compounds and their ability to inhibit fungal growth and mycotoxigenic capacity. A guaiacyl unit in the structure may play a key role in trichothecene inhibition.
Tipologia CRIS:
1.1 Articolo in rivista
Keywords:
fungicide; deoxynivalenol; phenolic inhibitors
Elenco autori:
Pani, Giovanna; Scherm, B; Azara, E; Balmas, Virgilio; Jahanshiri, Z; Carta, P; Fabbri, D; Dettori, Ma; Fadda, A; Dessì, A; Dallocchio, R; Migheli, Quirico; Delogu, G.
Autori di Ateneo:
BALMAS Virgilio
MIGHELI Quirico
Link alla scheda completa:
https://iris.uniss.it/handle/11388/46072
Pubblicato in:
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Journal
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