柑橘精油对意大利青霉和绿霉的抗真菌活性。

Anti-fungal activity of Citrus reticulata Blanco essential oil against Penicillium italicum and Penicillium digitatum.

机构信息

School of Chemical Engineering, Xiangtan University, Xiangtan 411105, PR China.

出版信息

Food Chem. 2014 Jun 15;153:265-71. doi: 10.1016/j.foodchem.2013.12.070. Epub 2013 Dec 25.

DOI:10.1016/j.foodchem.2013.12.070

Abstract

The chemical composition of Citrus reticulata Blanco essential oil was analysed using GC/MS. Monoterpene hydrocarbons (C10H16) constituted the majority (88.96%, w/w) of the total oil. The oils dose-dependently inhibited Penicillium italicum and Penicillium digitatum. The anti-fungal activity of the oils against P. italicum was attributed to citronellol, octanal, citral, decanal, nonanal, β-pinene, linalool, and γ-terpinene, whereas anti-fungal activity against P. digitatum is attributed to octanal, decanal, nonanal, limonene, citral, γ-terpinene, linalool, and α-terpineol. The oils altered the hyphal morphology of P. italicum and P. digitatum by causing loss of cytoplasm and distortion of the mycelia. The oils significantly altered extracellular conductivity, the release of cell constituents, and the total lipid content of P. italicum and P. digitatum. The results suggest that C. reticulata Blanco essential oils generate cytotoxicity in P. italicum and P. digitatum by disrupting cell membrane integrity and causing the leakage of cell components.

摘要

采用 GC/MS 对柑橘属红橘精油的化学成分进行了分析。单萜烃（C10H16）构成了油的大部分（88.96%，w/w）。该油对青霉属意大利青霉和青霉属桔青霉具有剂量依赖性抑制作用。油对意大利青霉的抗真菌活性归因于香茅醇、辛醛、柠檬醛、癸醛、壬醛、β-蒎烯、芳樟醇和γ-萜品烯，而对桔青霉的抗真菌活性归因于辛醛、癸醛、壬醛、柠檬烯、柠檬醛、γ-萜品烯、芳樟醇和α-萜品醇。该油通过引起细胞质损失和菌丝变形来改变意大利青霉和桔青霉的菌丝形态。该油显著改变了意大利青霉和桔青霉的细胞外电导率、细胞成分的释放和总脂质含量。结果表明，柑橘属红橘精油通过破坏细胞膜完整性并导致细胞成分泄漏，对意大利青霉和桔青霉产生细胞毒性。