title: In vitro evaluation of the activity of thiosemicarbazone derivatives against mycotoxigenic fungi affecting cereals.
abstract: With a steadily increasing world population, a more efficient system of food production is of paramount importance. One of the major causes of food spoilage is the presence of fungal pathogens and the production and accumulation of mycotoxins. In the present work we report a study on the activity of a series of functionalized thiosemicarbazones (namely cuminaldehyde, trans-cinnamaldehyde, quinoline-2-carboxyaldehyde, 5-fluoroisatin thiosemicarbazone and 5-fluoroisatin N(4)-methylthiosemicarbazone), as antifungal and anti-mycotoxin agents, against the two major genera of cereal mycotoxigenic fungi, i.e. Fusarium and Aspergillus. These thiosemicarbazones display different patterns of efficacy on fungal growth and on mycotoxin accumulation depending on the fungal species. Some of the molecules display a greater effect on mycotoxin synthesis than on fungal growth.
authors.affiliation: Dipartimento di Bioscienze, Università di Parma, Parma, Italy.
authors.forename: Francesca
authors.initials: F
authors.lastname: Degola
authors.affiliation: Consiglio per la Ricerca e la sperimentazione in Agricoltura, CRA-GPG, Genomics Research Centre, Fiorenzuola d'Arda, Italy.
authors.forename: Caterina
authors.initials: C
authors.lastname: Morcia
authors.affiliation: Dipartimento di Chimica, Università di Parma, Parma, Italy.
authors.forename: Franco
authors.initials: F
authors.lastname: Bisceglie
authors.affiliation: Dipartimento di Bioscienze, Università di Parma, Parma, Italy.
authors.forename: Francesca
authors.initials: F
authors.lastname: Mussi
authors.affiliation: Consiglio per la Ricerca e la sperimentazione in Agricoltura, CRA-GPG, Genomics Research Centre, Fiorenzuola d'Arda, Italy.
authors.forename: Giorgio
authors.initials: G
authors.lastname: Tumino
authors.affiliation: Consiglio per la Ricerca e la sperimentazione in Agricoltura, CRA-GPG, Genomics Research Centre, Fiorenzuola d'Arda, Italy.
authors.forename: Roberta
authors.initials: R
authors.lastname: Ghizzoni
authors.affiliation: Dipartimento di Chimica, Università di Parma, Parma, Italy.
authors.forename: Giorgio
authors.initials: G
authors.lastname: Pelosi
authors.affiliation: Consiglio per la Ricerca e la sperimentazione in Agricoltura, CRA-GPG, Genomics Research Centre, Fiorenzuola d'Arda, Italy.
authors.forename: Valeria
authors.initials: V
authors.lastname: Terzi
authors.affiliation: Dipartimento di Bioscienze, Università di Parma, Parma, Italy.
authors.forename: Annamaria
authors.initials: A
authors.lastname: Buschini
authors.affiliation: Dipartimento di Bioscienze, Università di Parma, Parma, Italy. Electronic address: francescomaria.restivo@unipr.it.
authors.forename: Francesco Maria
authors.initials: FM
authors.lastname: Restivo
authors.affiliation: Dipartimento di Bioscienze, Università di Parma, Parma, Italy.
authors.forename: Tiziana
authors.initials: T
authors.lastname: Lodi
mesh_terms: D000935:Antifungal Agents / Q000494:pharmacology*; D002523:Edible Grain / Q000382:microbiology*; D005516:Food Microbiology; D005658:Fungi / Q000187:drug effects*; D066298:In Vitro Techniques; D013882:Thiosemicarbazones / Q000494:pharmacology*
chemical_list: D000935:Antifungal Agents; D013882:Thiosemicarbazones
keywords: Aspergillus flavus; Cereals; Cytotoxicity; Fusarium; Mycotoxin; Thiosemicarbazone