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胡精油精油用于控制Aspergillus flavus和分析其抗真菌作用模式

Yanjie Yi^1,2,3,4, Rumeng Liu^5,6,7, Zijun Shang^5,7

¹School of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, China. yiyanjie@haut.edu.cn.

Current microbiology

|February 18, 2025

概括

薄荷精油 (PEO) 有效地控制了阿斯伯吉勒斯 (Aspergillus flavus) 在谷物中的腐败. PEO会损害真菌细胞膜,并抑制抗氧化酶,显示出对食品保存的前景.

科学领域:

农业科学农业科学
食品科学食品科学食品科学
菌类学菌类学是指菌类学.

背景情况:

污染Aspergillus flavus对食品和农业构成重大风险.
薄荷精油 (PEO) 是一种潜在的天然替代品,用于控制真菌.

研究的目的:

为了评估PEO对Aspergillus flavus的生物控制疗效.
为了阐明PEO对A. flavus的抗真菌作用模式.

主要方法:

使用板式烟雾化和干量方法确定抑制率和最小抑制度 (MIC).
评估了对玉米,小麦和花生的生物控制疗效.
分析了菌形态,细胞壁/膜完整性,埃尔戈斯特,马隆迪甲基,导电性,核酸/蛋白质泄漏,抗氧化酶活性 (CAT,SOD),H2O2和活性氧物种 (ROS) 的变化.

主要成果:

针对A. flavus的PEO的MIC是0.343μL/mL.
在玉米,小麦和花生中,PEO显著降低了菌率,并提高了生物控制的有效性.
PEO破坏了细胞膜的完整性,降低了厄戈斯特醇,增加了甲基和导电性,并引起了细胞内泄漏.
PEO抑制了抗氧化酶 (CAT,SOD),增加了H2O2和ROS的积累.

结论:

PEO显示出对抗Aspergillus flavus的显著生物控制潜力.
PEO的作用方式涉及细胞膜损伤和氧化应激诱导.
PEO是一种有前途的天然抗菌剂,可以防止存储谷物的真菌腐烂.

关键词:

亚斯伯吉勒斯 (Aspergillus flavususus) 是一种有的植物.抗真菌作用模式抗真菌作用模式控制有效性控制有效性抑制率的抑制率是什么胡香精油精油胡香精油精油

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