Chen Tuanwei, Lu Ju, Kang Binbin, Lin Mengshi, Ding Lijie, Zhang Lingyan, Chen Guoying, Chen Shaojun, Lin Hetong
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China.
Fujian Bio-Engineering Professional Technology Institute, Fuzhou, China.
Front Microbiol. 2018 Oct 30;9:2583. doi: 10.3389/fmicb.2018.02583. eCollection 2018.
() is one of dominant pathogenic fungi causing rotten disease in harvested Chinese olive ( Lour.) fruits. The purposes of this study were to evaluate the antifungal activities of ginger oleoresin (GO) against and to illuminate the underlying action mechanisms. The assays indicate that GO exhibited strong antifungal activity against mycelial growth of , and with 50%-inhibition concentration ( ) and 90%-inhibition concentration ( ) at 2.04 μL GO and 8.87 μL GO per mL propylene glycol, respectively, while the minimal inhibitory concentration (MIC) and minimal fungicidal concentration were at 10 μL GO and 30 μL GO per mL propylene glycol, respectively. Spore germination of was inhibited by GO in a dose-dependent manner, and with 100% inhibition rate at the concentration of 8 μL GO per mL propylene glycol. Compared to the control, the cellular membrane permeability of increased due to severe leakage of intercellular electrolytes, soluble proteins, and total sugars with the treatments ( , ) by GO during incubation. In addition, analysis of fatty acid contents and compositions in cellular membrane by GC-MS indicated that GO could significantly promote the degradation or peroxidation of unsaturated fatty acids in , resulting in the enhancement of membrane fluidity. Moreover, observations of microstructure further showed the damage to plasma membrane and morphology of caused by GO, which resulted in distortion, sunken and shriveled spores and mycelia of the pathogen. Furthermore, assay confirmed that over 3 MIC GO treatments remarkably suppressed disease development in inoculated-Chinese olive fruit. These results demonstrate that owing to its strong antifungal activity, GO can be used as a promising antifungal agent to inhibit the growth of pathogenic fungi in Chinese olives.
（）是导致橄榄（Lour.）采后果实腐烂病的主要致病真菌之一。本研究旨在评估姜油树脂（GO）对该菌的抗真菌活性，并阐明其潜在作用机制。体外试验表明，GO对该菌的菌丝生长表现出较强的抗真菌活性，在每毫升丙二醇中，50%抑制浓度（IC50）和90%抑制浓度（IC90）分别为2.04 μL GO和8.87 μL GO，而最低抑菌浓度（MIC）和最低杀菌浓度分别为每毫升丙二醇10 μL GO和30 μL GO。GO对该菌的孢子萌发具有剂量依赖性抑制作用，在每毫升丙二醇中8 μL GO的浓度下抑制率达100%。与对照相比，在培养过程中，经GO处理（，）后，由于细胞内电解质、可溶性蛋白和总糖的严重渗漏，该菌的细胞膜通透性增加。此外，通过气相色谱 - 质谱联用仪对细胞膜中脂肪酸含量和组成的分析表明，GO可显著促进该菌中不饱和脂肪酸的降解或过氧化，从而导致膜流动性增强。此外，微观结构观察进一步显示了GO对该菌细胞膜和形态的破坏，导致病原体的孢子和菌丝体变形、凹陷和萎缩。此外，体内试验证实，超过3倍MIC的GO处理显著抑制了接种该菌的橄榄果实的病害发展。这些结果表明，由于其强大的抗真菌活性，GO可作为一种有前景的抗真菌剂来抑制橄榄中致病真菌的生长。
