title: In vitro antifungal activity of allyl isothiocyanate (AITC) against Aspergillus parasiticus and Penicillium expansum and evaluation of the AITC estimated daily intake.
abstract: Isothiocyanates (ITCs) are natural compounds derived from cruciferous vegetables produced by enzymatic conversion of metabolites called glucosinolates. They are potentially useful antimicrobial compounds for food applications have been shown to be promising agents against cancer in human cell culture, animal models, and in epidemiological studies. In this study, the antifungal activity of the allyl isothiocyanate (AITC) was evaluated on two mycotoxigenic fungi as Aspergillus parasiticus and Penicillium expnsum, aflatoxins (AFs) and patulin (PAT) producers, employing an assay on solid medium. Also an approximation of the risk evaluation associated to the intake of food treated with the AITC to reduce the risk of fungi spoilage has been evaluated. On solid medium and after 20 days incubation the strain of Penicillium expansum was inhibited with AITC quantities highest than 50 mg, whereas the strain of A. parasiticus was sensible to AITC doses highest than 5 mg. The analysis of the risk assessment associated to the intake of several food classes treated with the bioactive compound AITC to prevent fungi spoilage evidenced that this product can be considered as safe due that the estimated daily intakes (EDIs) are always lower than the AITC Admissible Daily intake (ADI).
authors.affiliation: Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.
authors.forename: L
authors.initials: L
authors.lastname: Manyes
authors.affiliation: School of Agricultural Sciences and Veterinary Medicine, Pontifícia Universidade Católica do Paraná, BR 376 Km 14, São José dos Pinhais, PR 83010-500, Brazil.
authors.forename: F B
authors.initials: FB
authors.lastname: Luciano
authors.affiliation: Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.
authors.forename: J
authors.initials: J
authors.lastname: Mañes
authors.affiliation: Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain. Electronic address: giuseppe.meca@uv.es.
authors.forename: G
authors.initials: G
authors.lastname: Meca
mesh_terms: D000293:Adolescent; D000328:Adult; D000368:Aged; D000369:Aged, 80 and over; D000935:Antifungal Agents / Q000008:administration & dosage / Q000009:adverse effects / Q000378:metabolism*; D001230:Aspergillus / Q000254:growth & development / Q000378:metabolism*; D019607:Brassicaceae / Q000737:chemistry; D002648:Child; D052978:Disk Diffusion Antimicrobial Tests; D005260:Female; D005520:Food Preservatives / Q000008:administration & dosage / Q000009:adverse effects / Q000378:metabolism*; D006801:Humans; D017879:Isothiocyanates / Q000008:administration & dosage / Q000009:adverse effects / Q000378:metabolism*; D008297:Male; D008875:Middle Aged; D010407:Penicillium / Q000254:growth & development / Q000378:metabolism*; D018570:Risk Assessment; D013030:Spain; D014675:Vegetables / Q000737:chemistry; D055815:Young Adult
chemical_list: D000935:Antifungal Agents; D005520:Food Preservatives; D017879:Isothiocyanates; C004471:allyl isothiocyanate
keywords: ADI; AITC; Antifungal assay; Estimated daily intake; Mycotoxigenic fungi; Risk assessment