title: Growth Inhibition and Morphological Alteration ofFusarium sporotrichioidesbyMentha piperitaEssential Oil.
abstract: OBJECTIVE
  The aim of this study is to determine the phytochemical composition, antifungal activity ofMentha piperitaessential oil (MPE) againstFusarium sporotrichioides.
  
  
  METHODS
  The phytochemical composition was conducted by gas chromatography mass spectrometry (GC MS) analysis and mycelia growth inhibition was determined by minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC), the morphological characterization was observed by scanning electron microscopy. Finally, the membrane permeability was determined by the release of extracellular constituents, pH, and total lipid content.
  
  
  RESULTS
  In GC MS analysis, 22 metabolites were identified such as menthol, l menthone, pulegone, piperitone, caryophyllene, menthol acetate, etc. The antifungal activity against targeted pathogen, with MIC and MFC 500 μg/mL and 1000 μg/mL, respectively. The MPE altered the morphology ofF. sporotrichoideshyphae with the loss of cytoplasm content and contorted the mycelia. The increasing concentration of MPE showed increase in membrane permeability ofF. sporotrichoidesas evidenced by the release of extracellular constituents and pH with the disruption of cell membrane indicating decrease in lipid content ofF. sporotrichoides.
  
  
  CONCLUSIONS
  The observed results showed that MPE exhibited promising new antifungal agent againstFusarium sporotrichioides.
  
  
  CONCLUSIONS
  F. sporotrichioides, filamentous fungi contaminate to corn and corn--based productsF. sporotrichioidesmainly responsible for the production of T-2 toxinPhytochemical composition was conducted by gas chromatography--mass spectrometry analysisMentha piperitaessential oil (MPE) is commonly known as peppermintTheF. sporotrichioidesgrowth was inhibited by MPE (minimum inhibitory concentration, minimum fungicidal concentration)Morphological observation by scanning electron microscope.Abbreviations Used: Cfu: Colony forming unit; DMSO: Dimethyl sulfoxide, °C: Degree celsius;F. Sporotrichoides:Fusarium sporotrichioides; EOs: Essential oils; M: Molar, g: Gram/gravity, mg: Milligram; μg: Microgram, ml: Milliliter; mm: Millimeter, min: Minutes;M. piperita:Mentha piperita, MIC: Minimum inhibitory concentration; MFC: Minimum fungicidal concentration; MAE:Mentha arvensisessential oil; Na2SO4: Sodium sulfate; pH: Potential Hydrogen; PDB: Potato Dextrose Broth; SEM: Scanning electron microscope.
authors.affiliation: Department of Biochemistry and Nanosciences Discipline, Defence Food Research Laboratory, Mysore, Karnataka, India.
authors.forename: P
authors.initials: P
authors.lastname: Rachitha
authors.affiliation: Department of Biochemistry and Nanosciences Discipline, Defence Food Research Laboratory, Mysore, Karnataka, India.
authors.forename: K
authors.initials: K
authors.lastname: Krupashree
authors.affiliation: Department of Biochemistry and Nanosciences Discipline, Defence Food Research Laboratory, Mysore, Karnataka, India.
authors.forename: G V
authors.initials: GV
authors.lastname: Jayashree
authors.affiliation: Department of Food Biotechnology, Defence Food Research Laboratory, Mysore, Karnataka, India.
authors.forename: Natarajan
authors.initials: N
authors.lastname: Gopalan
authors.affiliation: Department of Biochemistry and Nanosciences Discipline, Defence Food Research Laboratory, Mysore, Karnataka, India.
authors.forename: Farhath
authors.initials: F
authors.lastname: Khanum
keywords: Fusarium sporotrichioides; Mentha piperita essential oil; gas chromatography-mass spectrometryGC-MS; scanning electron microscope