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Influence of quercetin, a bioflavonoid, on the toxicity of copper to Fusarium culmorum
Author(s) -
HaeSim Park,
Hyung-Wook Choi,
Myeong Soo Lee,
Ki Wook Kim
Publication year - 1998
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1046/j.1472-765x.1998.00351.x
Subject(s) - fusarium culmorum , toxicity , mycelium , quercetin , copper , yeast , fusarium , copper toxicity , proline , agar plate , growth inhibition , biology , chemistry , food science , biochemistry , botany , in vitro , bacteria , antioxidant , amino acid , genetics , organic chemistry
The effect of quercetin on copper toxicity to the mycelial growth of Fusarium culmorum was investigated. Increasing concentrations of copper produced dose‐dependent inhibition in yeast extract and malt extract agar. However, the toxic level of copper against fungal growth was significantly affected by the concentration of yeast extract in the medium, compared to that of malt extract. Apart from the difference in toxic level of copper, the addition of quercetin antagonized copper toxicity to hyphae morphology and resulted in the reversal of fungal growth inhibition. Quercetin showed a protective ability similar to citrate, and was more effective than acetate and proline.