Inhibitory activity of plumbagin produced by Drosera intermedia on food spoilage fungi

Authors

  • Tomás Grevenstuk,

    1. Centre of Genomics and Biotechnology, Faculty of Sciences and Technology, Institute for Biotechnology and Bioengineering, University of Algarve, 8005-139 Faro, Portugal
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  • Sandra Gonçalves,

    1. Centre of Genomics and Biotechnology, Faculty of Sciences and Technology, Institute for Biotechnology and Bioengineering, University of Algarve, 8005-139 Faro, Portugal
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  • Telma Domingos,

    1. Centre of Genomics and Biotechnology, Faculty of Sciences and Technology, Institute for Biotechnology and Bioengineering, University of Algarve, 8005-139 Faro, Portugal
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  • Célia Quintas,

    1. Department of Food Engineering, Institute of Engineering, University of Algarve, 8005-139 Faro, Portugal
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  • Justin JJ van der Hooft,

    1. Laboratory of Biochemistry, Wageningen University, 6703 HA, Wageningen, Netherlands
    2. Netherlands Metabolomics Centre, 2333 CC, Leiden, Netherlands
    3. Plant Research International, BU Biosciences, Wageningen University and Research Centre, 6700 AR, Wageningen, Netherlands
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  • Jacques Vervoort,

    1. Laboratory of Biochemistry, Wageningen University, 6703 HA, Wageningen, Netherlands
    2. Netherlands Metabolomics Centre, 2333 CC, Leiden, Netherlands
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  • Anabela Romano

    Corresponding author
    1. Centre of Genomics and Biotechnology, Faculty of Sciences and Technology, Institute for Biotechnology and Bioengineering, University of Algarve, 8005-139 Faro, Portugal
    • Institute for Biotechnology and Bioengineering, Centre of Genomics and Biotechnology (IBB/CGB), Faculty of Sciences and Technology, University of Algarve, Campus of Gambelas, Ed. 8, 8005-139 Faro, Portugal.
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Abstract

BACKGROUND: The aim of this study was to investigate the growth-inhibiting efficacy of Drosera intermedia extracts (water, methanol and n-hexane) against four food spoilage yeasts and five filamentous fungi strains responsible for food deterioration and associated with mycotoxin production, in order to identify potential antimycotic agents.

RESULTS: The n-hexane extract showed a broad activity spectrum against all tested microorganisms, followed, in activity, by the methanol and water extracts. The major component of the n-hexane extract was purified using a solid-phase extraction column and identified as plumbagin. Results show that high-purity plumbagin can be produced from D. intermedia cultures following a simple and effective isolation procedure. A sample of purified plumbagin was tested against the same panel of microorganisms and high growth-inhibiting capacity was observed. Minimum inhibitory concentrations less than 2 µg mL−1 were obtained against the filamentous fungi. In the case of the species Aspergillus fumigatus, A. niger and A. flavus, activities comparable to miconazole were obtained.

CONCLUSION: The results obtained provided evidence of the antimycotic activity of plumbagin, suggesting that D. intermedia could be the source of an interesting compound for the food industry as an alternative to preservatives. Copyright © 2011 Society of Chemical Industry

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