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A novel fungal killing mechanism of propionic acid

JiEun Yun1, Dong Gun Lee2

  • 1School of Life Sciences, BK 21 Plus KNU Creative BioResearch Group, College of Natural Sciences, Kyungpook National University, 80 Daehakro, Bukgu, Daegu 41566, Republic of Korea.

FEMS Yeast Research
|October 7, 2016
PubMed

Insights

Propionic acid (PPA) kills fungi by triggering apoptosis, a programmed cell death. This preservative works by generating reactive oxygen species (ROS) and activating mitochondria-dependent pathways.

Area of Science:

  • Microbiology
  • Biochemistry
  • Cell Biology

Background:

  • Propionic acid (PPA) is utilized as a food preservative due to its antimicrobial properties.
  • The precise mechanism by which PPA inhibits microbial growth, particularly fungi, requires further elucidation.

Purpose of the Study:

  • To investigate the fungal cell death mechanism induced by propionic acid (PPA).
  • To determine if PPA-induced apoptosis is mediated by mitochondrial pathways.

Main Methods:

  • Fungal cells were exposed to PPA.
  • Reactive oxygen species (ROS) generation was measured using 2',7'-dichlorodihydrofluorescein diacetate.
  • Metacaspase activation, phosphatidylserine externalization, DNA/nuclear fragmentation, mitochondrial membrane potential, calcium accumulation, and cytochrome c release were assessed.

Main Results:

  • PPA exposure led to increased ROS production and metacaspase activation.
  • Evidence of early (phosphatidylserine externalization) and late (DNA/nuclear fragmentation) apoptosis markers were observed.
  • Mitochondrial dysfunction, including depolarization, calcium influx, and cytochrome c release, was confirmed.

Conclusions:

  • Propionic acid (PPA) induces fungal cell death through apoptosis.
  • The PPA-induced apoptotic pathway is critically dependent on mitochondrial signaling.
  • This study enhances understanding of PPA's preservative mechanisms against fungi.
Keywords:
apoptosisfood preservativefungal cell deathmitochondrial dysfunctionpropionic acid

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