Kulik Tomasz, Stuper-Szablewska Kinga, Bilska Katarzyna, Buśko Maciej, Ostrowska-Kołodziejczak Anna, Załuski Dariusz, Perkowski Juliusz
Department of Botany and Nature Protection, University of Warmia and Mazury in Olsztyn, Plac Łódzki 1, Olsztyn 10-727, Poland.
Department of Chemistry, Poznan University of Life Sciences, Wojska Polskiego 75, 60-637 Poznan, Poland.
Toxins (Basel). 2017 Jun 22;9(7):198. doi: 10.3390/toxins9070198.
Plant-derived compounds limiting mycotoxin contamination are currently of major interest in food and feed production. However, their potential application requires an evaluation of their effects on fungal secondary metabolism and membrane effects. In this study, different strains of and sensu stricto were exposed to -cinnamic and chlorogenic acids on solid YES media. Fusaria produced phenolic acids, whose accumulation was lowered by exogenous phenolic compounds. In addition, fungi reduced exogenous phenolic acids, leading either to their conversion or degradation. -Cinnamic acid was converted to caffeic and ferulic acids, while chlorogenic acid was degraded to caffeic acid. The latter underwent further degradation to protocatechuic acid. Fungal-derived -cinnamic acid, as the first intermediate of the shikimate pathway, increased after chlorogenic acid treatment, presumably due to the further inhibition of the conversion of -cinnamic acid. Exogenous -cinnamic and chlorogenic acid displayed the inhibition of mycotoxin production by Fusaria, which appeared to be largely dependent on the phenolic compound and its concentration and the assayed strain. Exogenous phenolic acids showed different effects on ergosterol biosynthesis by fungi. It was found that the production of this membrane sterol was stimulated by -cinnamic acid, while chlorogenic acid negatively impacted ergosterol biosynthesis, suggesting that phenolic acids with stronger antifungal activities may upregulate ergosterol biosynthesis by Fusaria. This paper reports on the production of phenolic acids by Fusaria for the first time.
限制霉菌毒素污染的植物源化合物目前在食品和饲料生产中备受关注。然而，它们的潜在应用需要评估其对真菌次级代谢和膜效应的影响。在本研究中，将不同的严格意义上的镰刀菌菌株暴露于固体酵母提取物蔗糖（YES）培养基上的对香豆酸和绿原酸中。镰刀菌产生酚酸，其积累会因外源酚类化合物而降低。此外，真菌会使外源酚酸减少，导致其转化或降解。对香豆酸转化为咖啡酸和阿魏酸，而绿原酸降解为咖啡酸。后者进一步降解为原儿茶酸。真菌衍生的对香豆酸作为莽草酸途径的第一个中间体，在绿原酸处理后增加，可能是由于对香豆酸转化的进一步抑制。外源对香豆酸和绿原酸对镰刀菌产生霉菌毒素有抑制作用，这似乎在很大程度上取决于酚类化合物及其浓度以及所检测的菌株。外源酚酸对真菌麦角固醇生物合成有不同影响。发现对香豆酸刺激了这种膜甾醇的产生，而绿原酸对麦角固醇生物合成有负面影响，这表明具有较强抗真菌活性的酚酸可能会上调镰刀菌的麦角固醇生物合成。本文首次报道了镰刀菌产生酚酸的情况。
