乙酸和奇托桑对阿斯伯吉illus flavusus 的协同作用
1College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China.
International journal of biological macromolecules
|October 13, 2024
概括
添加额外酸 (CS/extra AcA) 的奇托有效控制了农业食品中 Aspergillus flavus 的污染. 与单个治疗相比,这种组合显示出对真菌生长和真菌毒素生产的优异抗真菌活性.
科学领域:
- 食品科学 食品科学 食品科学
- 菌类学 菌类学是指菌类学.
- 农业科学 农业科学
背景情况:
- 产生真菌毒素的真菌,如Aspergillus flavus,对食品安全和农业商品构成重大威胁.
- 受到A. flavus的污染会产生有害的黄毒素,影响人类和动物的健康.
研究的目的:
- 调查乙酸 (AcA),奇托 (CS) 和与额外的AcA (CS/extra AcA) 结合的CS对Aspergillus flavus的疗效.
- 评估这些治疗方法的体外和体外抗真菌和抗亚弗拉托克西基因性质.
主要方法:
- 在体外研究中评估了菌生长抑制,最小抑制度 (MIC),子发芽,子形态,细胞膜完整性和线粒体功能.
- 在体内研究涉及花生的致病性测试,以评估抑制真菌感染和阿弗拉托克辛B1的产生.
主要成果:
- CS/extra AcA表现出比单独的CS或AcA更明显地抑制了A. flavus菌株的生长和亚亚毒素的产生,即使在较低度下也是如此.
- 组合治疗诱导了子形态异常,破坏了细胞膜,导致线粒体功能障碍,并触发了菌中的亡.
- 在花生中,CS/额外的AcA有效地抑制了A. flavus感染和阿弗拉托克素B1积累.
结论:
- CS/extra AcA表现出协同的抗真菌活性,这可能是由于奇托和未分离的酸的联合特性.
- 这种组合是安全,高效和经济的,为控制农业食品保存中的A. flavus污染提供了一个有希望的策略.
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