Antifungal properties of Zinc-compounds against toxigenic fungi and mycotoxin

Authors

  • Geovana D. Savi,

    1. Laboratory of Mycotoxicology and Food Contaminants, Food Science and Technology Department, Center of Agricultural Sciences, Federal University of Santa Catarina, Florianopolis, Brazil
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  • Adailton J. Bortoluzzi,

    1. Chemistry Department, Federal University of Santa Catarina, Florianopolis, Brazil
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  • Vildes M. Scussel

    Corresponding author
    • Laboratory of Mycotoxicology and Food Contaminants, Food Science and Technology Department, Center of Agricultural Sciences, Federal University of Santa Catarina, Florianopolis, Brazil
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Correspondent: Fax: +55(48)3721.9943;

e-mail: vildescussel_2000@yahoo.co.uk

Summary

Antifungal and antimycotoxin properties of zinc (Zn) compounds were evaluated against toxigenic strains of Fusarium graminearum, Penicillium citrinum and Aspergillus flavus. In addition, was verified the activity of these Zn-compounds on conidia production, hyphae morphological alterations, mortality and reactive oxygen species (ROS) production. The Zn-compounds treatments utilised were zinc oxide nanoparticles (ZnO-NPs), zinc oxide (ZnO), zinc sulphate (ZnSO4) and zinc perchlorate (Zn(ClO4)2). The Zn-compounds effect on growth diameter of fungal colony was concentration dependent. Two treatments (ZnSO4 and Zn(ClO4)2) completely inhibited the fungal growth and their ability to produce mycotoxins. The conidia production of all fungi also was reduced after the treatment with Zn-compounds. Morphological alterations occurred in the treated fungi showing hyphae damage. The treatments led to cell death and ROS production observed in the fungi hyphae. ZnSO4 and Zn(ClO4)2 were the compounds that showed better results as antifungal, presenting antimycotoxin activity and caused alterations in the fungi cell structure.

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