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The antifungal activity of extracts of Osmundea pinnatifida, an edible seaweed, indicates its usage as a safe environmental fungicide or as a food additive preventing post-harvest fungal food contamination

2018Journal article Open access
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dc.contributor.authorSilva, Paulo
dc.contributor.authorFernandes, Chantal
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorPereira, Leonel
dc.contributor.authorGonçalves, Teresa
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2019-02-04T14:36:37Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2019-02-04T14:36:37Z
dc.date.issued2018
dc.description.abstractIn the present work, we explored the antifungal activity of the wild edible seaweed Osmundea pinnatifida (Rhodophyta) collected from the Portuguese coast, which is used as a food seasoning in Scotland, Ireland and Portugal. We performed a sequential extraction of the seaweed components with methanol, dichloromethane and n-hexane. These extracts showed an antifungal activity against Alternaria infectoria and Aspergillus fumigatus. The n-hexane fraction of the seaweed inhibited the sporulation of Alternaria infectoria at 30 μg mL −1 and induced a statistically significant decrease in β-glucan content. Furthermore, liquid cultures of Aspergillus fumigatus supplemented with 10 μg mL −1 of the n-hexane fraction showed abnormal conidiophores, completely devoid of phialides and conidia associated with a decrease of 18.3% in the chitin content. The n-hexane fraction analysis by GC-MS revealed that it includes palmitic acid (29.6%), phytol isomer 1 (12.8%), oleic acid (9.6%), stearic acid (6.2%) and D-(−)-tagatofuranose (4.1%), among other compounds present at lower concentrations. The present study reveals Osmundea pinnatifida as a promising source of biologically active compounds inhibiting fungal growth and conidiation, the main dispersal mechanism of filamentous fungi as Aspergillus fumigatus and Alternaria alternata, revealing its utility both as an environmental fungicide against fungal diseases and as a food preservative against fungal post-harvest food contamination.en_EN
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and the FEDER under Programme PT2020 for financial support to CIMO (UID/ AGR/00690/2013) and L. Barros contract. This study was partly supported by FEDER funds through the Operational Programme Competitiveness Factors-COMPETE and national funds by FCT-Foundation for Science and Technology under the strategic project UID/NEU/04539/ 2013. C. Fernandes is a recipient of a postdoctoral fellowship from FCT-Fundação para a Ciência e Tecnologia (SFRH/ BPD/63733/2009). The authors also acknowledge financial support from the Portuguese Foundation for Science and Technology, through the strategic project UID/MAR/04292/ 2013 granted to MARE.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationSilva, Paulo; Fernandes, Chantal; Barros, Lillian; Ferreira, Isabel C.F.R.; Pereira, Leonel; Gonçalves, Teresa (2018). The antifungal activity of extracts of Osmundea pinnatifida, an edible seaweed, indicates its usage as a safe environmental fungicide or as a food additive preventing post-harvest fungal food contamination. Food & function. ISSN 2042-650X. 9, p. 6187-6195en_EN
dc.identifier.doi10.1039/c8fo01797ben_EN
dc.identifier.issn2042-650X
dc.identifier.urihttp://hdl.handle.net/10198/18630
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationALTERNARIA INFECTORIA FKS, CHS AND MELANIN SYNTHESIS GENES: THE PERFECT COMBINATION FOR OPORTUNISM
dc.subjectSeaweed
dc.subjectAntioxidants
dc.subjectBacillus subtilis
dc.titleThe antifungal activity of extracts of Osmundea pinnatifida, an edible seaweed, indicates its usage as a safe environmental fungicide or as a food additive preventing post-harvest fungal food contaminationen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleALTERNARIA INFECTORIA FKS, CHS AND MELANIN SYNTHESIS GENES: THE PERFECT COMBINATION FOR OPORTUNISM
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FNEU%2F04539%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F63733%2F2009/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMAR%2F04292%2F2013/PT
oaire.fundingStream5876
oaire.fundingStream5876
oaire.fundingStream5876
person.familyNameBarros
person.familyNameFerreira
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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