New approach to the fungal decontamination of wheat used for wheat sprouts: Effects of aminolevulinic acid

Nowadays, there is a growing interest in natural, minimally processed, nutritional and healthy foods. Sprouted seeds can be offered as natural nutritive products. Regrettably, existing seed decontamination technologies are limited and have specific disadvantages. 5-aminolevulinic acid (5-ALA) as a n...

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Bibliographic Details
Published in:International journal of food microbiology 2007-05, Vol.116 (1), p.153-158
Main Authors: Lukšienė, Živilė, Danilčenko, Honorata, Tarasevičienė, Živilė, Anusevičius, Žilvinas, Marozienė, Audronė, Nivinskas, Henrikas
Format: Article
Language:English
Subjects:
5-Aminolevulinic acid
aminolevulinic acid
Aminolevulinic Acid - pharmacology
antifungal properties
antioxidant activity
Antioxidant enzymes
antioxidants
Biological and medical sciences
chlorophyll
Consumer Product Safety
decontamination
enzymes
food contamination
Food Contamination - prevention & control
Food industries
Food microbiology
food pathogens
Fundamental and applied biological sciences. Psychology
fungi
Fungi - drug effects
Fungi - growth & development
General aspects
Germination
grain sprouting
Hygiene and safety
Microfungi
Nutritive Value
Photosensitizing Agents - pharmacology
seed treatment
Seeds - enzymology
Seeds - microbiology
sprouts
Triticum - enzymology
Triticum - microbiology
Triticum aestivum
viability
vigor
wheat
wheat protein
Wheat seeds
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Summary:Nowadays, there is a growing interest in natural, minimally processed, nutritional and healthy foods. Sprouted seeds can be offered as natural nutritive products. Regrettably, existing seed decontamination technologies are limited and have specific disadvantages. 5-aminolevulinic acid (5-ALA) as a novel and effective tool for wheat decontamination from microfungi is proposed in this work. Inhibition of wheat with 5-ALA revealed a drastically suppressed development of microfungi. Studies of wheat germination characteristics showed that 5-ALA stimulates the growth of wheat seedlings and roots without impairing the vigor of germination and the viability of seeds. 5-ALA also induces either marginal or significant activities of antioxidant enzymes which can be associated with enhanced cellular capacity to detoxify reactive oxygen species. The results indicate that 5-ALA application may be an effective, environmentally friendly and inexpensive technology to be used in producing sprouts for human consumption.
ISSN:0168-1605
1879-3460
DOI:10.1016/j.ijfoodmicro.2006.12.040