来自茶树油中的terpinen-4-ol可以防止Aspergillus flavus在收获后的小麦谷物中生长
Jing Ren1, Yi-Ming Wang2, Shuai-Bing Zhang1
1School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, People's Republic of China.
International journal of food microbiology
|May 11, 2024
概括
茶树油 (TTO) 和其主要成分,特-4-ol,有效地抑制了阿斯伯吉路斯黄的生长. -4-ol 破坏真菌细胞的完整性,并引起氧化应激,为收获后的保护提供了可持续的解决方案.
科学领域:
- 农业科学 农业科学
- 菌类学 菌类学是指菌类学.
- 生物化学 生物化学
背景情况:
- 植物挥发性有机化合物 (PVOCs) 是可持续的抗收获后真菌破坏的剂量.
- 茶树油 (TTO) 在防止农产品污染方面表现有前途.
研究的目的:
- 调查TTO及其主要挥发性成分特-4-ol的抗真菌功效,以对抗Aspergillus flavus.
- 阐明特-4-的抗真菌活性背后的机制.
主要方法:
- 使用头空间气体染色学-质谱学提取和分析TTO挥发物.
- 确定TTO和特-4-ol针对A. flavus. 的最小抑制度 (MIC).
- 微观检查真菌形态学,代谢学分析和生物化学测试,以评估细胞损伤和应激反应.
主要成果:
- 在1.714μL/mL时,TTO完全抑制了A. flavus的生长.
- 主要的TTO成分特皮宁-4-ol也完全抑制了A. flavus在0.556μL/mL () 和1.579μL/mL (小麦粒) 的生长.
- 特尔皮宁-4-ol 破坏了菌株形态,血膜完整性,诱导了氧化应激和线粒体功能障碍,改变了A. flavus的关键代谢途径.
结论:
- 特尔皮宁-4-ol是TTO挥发物中的主要抗真菌剂,负责抑制A. flavus.
- 在收获后的应用中,terpinen-4-ol为控制A. flavus提供了一个可行的,自然的替代方案.
- 了解特-4-ol的分子机制为开发新型抗真菌策略提供了洞察力.
相关概念视频
01:25Microbes in Beverage Production
Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
01:27Microbes in the Production of Fermented Foods
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
01:23Microbial Spoilage of Food
Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...