Tian Jun, Wang Yanzhen, Zeng Hong, Li Zongyun, Zhang Peng, Tessema Akalate, Peng Xue
College of Life Science, Jiangsu Normal University, Xuzhou 221116, Jiangsu Province, PR China; Department of Food Science, Canadian Research Institute for Food Safety, University of Guelph, Guelph N1G 2W1, ON, Canada.
College of Life Science, Jiangsu Normal University, Xuzhou 221116, Jiangsu Province, PR China.
Int J Food Microbiol. 2015 Jun 2;202:27-34. doi: 10.1016/j.ijfoodmicro.2015.02.022. Epub 2015 Feb 27.
A variety of plant products have been recognized for their antifungal activity and recently have attracted food industry attention for their efficacy in controlling postharvest fungal decay of fruits. The antifungal activity of perillaldehyde (PAE) was evaluated against Aspergillus niger, a known cause of grape spoilage, and possible mechanisms were explored. PAE showed notable antifungal activity against A. niger, with a minimum inhibitory concentration (MIC) and a minimum fungicidal concentration (MFC) of 0.25 and 1 μl/ml, respectively. The accumulation of mycelial biomass was also inhibited by PAE in a dose-dependent manner, completely inhibiting mycelial growth at 1 μl/ml. In vivo data confirmed that the vapour treatment of grapes with various concentrations of PAE markedly improved control of A. niger and suppressed natural decay. Concentrations of PAE of 0.075 μl/ml air showed the greatest inhibition of fungal growth compared to the controls. Further experiments indicated that PAE activated a membrane-active mechanism that inhibits ergosterol synthesis, increases membrane permeability (as evidenced by extracellular pH and conductivity measurements), and disrupts membrane integrity, leading to cell death. Our findings suggest that this membrane-active mechanism makes PAE a promising potential antifungal agent for postharvest control of grape spoilage.
多种植物产品因其抗真菌活性而受到认可，最近因其在控制水果采后真菌腐烂方面的功效而受到食品行业的关注。对紫苏醛（PAE）针对黑曲霉（一种已知的葡萄腐败致病菌）的抗真菌活性进行了评估，并探讨了其可能的作用机制。PAE对黑曲霉显示出显著的抗真菌活性，其最低抑菌浓度（MIC）和最低杀菌浓度（MFC）分别为0.25和1 μl/ml。PAE还以剂量依赖的方式抑制了菌丝体生物量的积累，在1 μl/ml时完全抑制了菌丝体生长。体内数据证实，用不同浓度的PAE对葡萄进行蒸汽处理可显著改善对黑曲霉的控制并抑制自然腐烂。与对照相比，空气中PAE浓度为0.075 μl/ml时对真菌生长的抑制作用最大。进一步的实验表明，PAE激活了一种膜活性机制，该机制抑制麦角固醇的合成，增加膜通透性（通过细胞外pH值和电导率测量证明），并破坏膜完整性，导致细胞死亡。我们的研究结果表明，这种膜活性机制使PAE成为一种有前途的潜在抗真菌剂，可用于葡萄采后腐败的控制。
