Li Hongbo, Shen Qingshan, Zhou Wei, Mo Haizhen, Pan Daodong, Hu Liangbin
School of Marine Science, Ningbo University, Ningbo 315211, China.
Department of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
Molecules. 2015 Apr 7;20(4):6022-32. doi: 10.3390/molecules20046022.
Cinnamaldehyde (CA) is marginally soluble in water, making it challenging to evenly disperse it in foods, and resulting in lowered anti-A. flavus efficacy. In the present study, nano-dispersed CA (nano-CA) was prepared to increase its aqueous solubility. Free and nano-dispersed CA were compared in terms of their inhibitory activity against fungal growth and aflatoxin production of A. flavus both in Sabouraud Dextrose (SD) culture and in peanut butter. Our results indicated that free CA inhibited the mycelia growth and aflatoxin production of A. flavus with a minimal inhibitory concentration (MIC) value of 1.0 mM, but promoted the aflatoxin production at some concentrations lower than the MIC. Nano-CA had a lower MIC value of 0.8 mM against A. flavus, and also showed improved activity against aflatoxin production without the promotion at lower dose. The solidity of peanut butter had an adverse impact on the antifungal activity of free CA, whereas nano-dispersed CA showed more than 2-fold improved activity against the growth of A. flavus. Free CA still promoted AFB1 production at the concentration of 0.25 mM, whereas nano-CA showed more efficient inhibition of AFB1 production in the butter.
肉桂醛（CA）在水中微溶，这使得将其均匀分散在食品中具有挑战性，并导致抗黄曲霉功效降低。在本研究中，制备了纳米分散的CA（纳米CA）以提高其在水中的溶解度。比较了游离CA和纳米分散CA对黄曲霉在沙氏葡萄糖（SD）培养基和花生酱中真菌生长及黄曲霉毒素产生的抑制活性。我们的结果表明，游离CA抑制黄曲霉的菌丝生长和黄曲霉毒素产生，最低抑菌浓度（MIC）值为1.0 mM，但在某些低于MIC的浓度下会促进黄曲霉毒素的产生。纳米CA对黄曲霉的MIC值较低，为0.8 mM，并且在较低剂量下对黄曲霉毒素产生的抑制活性也有所提高，且不会促进其产生。花生酱的稠度对游离CA的抗真菌活性有不利影响，而纳米分散CA对黄曲霉生长的抑制活性提高了2倍以上。游离CA在0.25 mM浓度下仍会促进黄曲霉毒素B1（AFB1）的产生，而纳米CA在花生酱中对AFB1产生的抑制作用更有效。
