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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

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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.authorGonƧalves, 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 pinnatiļ¬da (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 Ī¼g mL āˆ’1 and induced a statistically signiļ¬cant decrease in Ī²-glucan content. Furthermore, liquid cultures of Aspergillus fumigatus supplemented with 10 Ī¼g mL āˆ’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-(āˆ’)-tagatofuranose (4.1%), among other compounds present at lower concentrations. The present study reveals Osmundea pinnatiļ¬da as a promising source of biologically active compounds inhibiting fungal growth and conidiation, the main dispersal mechanism of ļ¬lamentous 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-FundaĆ§Ć£o para a CiĆŖncia 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; GonƧalves, 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.nameFundaĆ§Ć£o para a CiĆŖncia e a Tecnologia
project.funder.nameFundaĆ§Ć£o para a CiĆŖncia e a Tecnologia
project.funder.nameFundaĆ§Ć£o para a CiĆŖncia e a Tecnologia
project.funder.nameFundaĆ§Ć£o para a CiĆŖncia e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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relation.isAuthorOfPublicationbd0d1537-2e03-41fb-b27a-140af9c35db8
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