title: Antagonistic activity of Ocimum sanctum L. essential oil on growth and zearalenone production by Fusarium graminearum in maize grains.
abstract: The present study was aimed to establish the antagonistic effects of Ocimum sanctum L. essential oil (OSEO) on growth and zearalenone (ZEA) production of Fusarium graminearum. GC-MS chemical profiling of OSEO revealed the existence of 43 compounds and the major compound was found to be eugenol (34.7%). DPPH free radical scavenging activity (IC50) of OSEO was determined to be 8.5 μg/mL. Minimum inhibitory concentration and minimum fungicidal concentration of OSEO on F. graminearum were recorded as 1250 and 1800 μg/mL, respectively. Scanning electron microscope observations showed significant micro morphological damage in OSEO exposed mycelia and spores compared to untreated control culture. Quantitative UHPLC studies revealed that OSEO negatively effected the production of ZEA; the concentration of toxin production was observed to be insignificant at 1500 μg/mL concentration of OSEO. On other hand ZEA concentration was quantified as 3.23 μg/mL in OSEO untreated control culture. Reverse transcriptase qPCR analysis of ZEA metabolic pathway genes (PKS4 and PKS13) revealed that increase in OSEO concentration (250-1500 μg/mL) significantly downregulated the expression of PKS4 and PKS13. These results were in agreement with the artificially contaminated maize grains as well. In conlusion, the antifungal and antimycotoxic effects of OSEO on F. graminearum in the present study reiterated that, the essential oil of O. sanctum could be a promising herbal fungicide in food processing industries as well as grain storage centers.
authors.affiliation: Food Microbiology Division, Defence Food Research Laboratory Siddarthanagar, India.
authors.forename: Naveen K
authors.initials: NK
authors.lastname: Kalagatur
authors.affiliation: Toxicology and Immunology Division, DRDO-Bharathiar University Centre for Life Sciences Coimbatore, India.
authors.forename: Venkataramana
authors.initials: V
authors.lastname: Mudili
authors.affiliation: Department of Biotechnology, University of Mysore Mysore, India.
authors.forename: Chandranayaka
authors.initials: C
authors.lastname: Siddaiah
authors.affiliation: Discipline of Biochemistry, National University of Ireland Galway Galway, Ireland.
authors.forename: Vijai K
authors.initials: VK
authors.lastname: Gupta
authors.affiliation: Food Biotechnology Division, Defence Food Research Laboratory Siddarthanagar, India.
authors.forename: Gopalan
authors.initials: G
authors.lastname: Natarajan
authors.affiliation: Food Microbiology Division, Defence Food Research Laboratory Siddarthanagar, India.
authors.forename: Murali H
authors.initials: MH
authors.lastname: Sreepathi
authors.affiliation: Food Microbiology Division, Defence Food Research Laboratory Siddarthanagar, India.
authors.forename: Batra H
authors.initials: BH
authors.lastname: Vardhan
authors.affiliation: Toxicology and Immunology Division, DRDO-Bharathiar University Centre for Life Sciences Coimbatore, India.
authors.forename: Venkata L R
authors.initials: VL
authors.lastname: Putcha
keywords: F. graminearum; GC–MS; O. sanctum essential oil; UHPLC; micro-well dilution method; reverse transcriptase qPCR; scanning electron microscope; zearalenone