College of Life Sciences, Chongqing Normal University, Shapingba District, No. 37 Chengzhong Road, Chongqing 401331, People's Republic of China.
College of Life Sciences, Chongqing Normal University, Shapingba District, No. 37 Chengzhong Road, Chongqing 401331, People's Republic of China.
Food Chem. 2020 Jul 1;317:126405. doi: 10.1016/j.foodchem.2020.126405. Epub 2020 Feb 12.
Cinnamaldehyde (CIN) is a promising replacement for chemical synthetic preservatives, which has exhibited effective antimicrobial activities in food applications. In this study we examined the antifungal efficiency of CIN against Aspergillus niger in vitro. In addition, we explored its mode of action and evaluated its application potential in bread preservation in situ. The results showed that CIN exerted different levels of antifungal activity through different treatments, wherein it showed the highest antifungal activity in the liquid broth test, followed by solid contact and gas diffusion methods. On the other hand, ultrastructure observation, propyl iodide staining and ergosterol detection showed that CIN may damage the cell ultrastructure and membrane integrity in a dose dependent manner. Besides, the content of reactive oxygen species and malondialdehyde were, respectively, 2.74 and 2.07 times higher in fungi treated with 100 μg/mL of CIN, compared with those in untreated fungi. Finally, shelf life experiment showed that, in the vapor phase, CIN can efficiently prolong the shelf life of bread. Altogether, these results indicate that CIN can be used as an alternative food preservative due to its antifungal effects that are exerted, at least in part in A. niger, through the induction of oxidative stress, which caused cell damage and increased membrane permeability.
肉桂醛（CIN）是一种有前途的化学合成防腐剂替代品，它在食品应用中表现出有效的抗菌活性。在这项研究中，我们研究了 CIN 对黑曲霉的体外抗真菌效率。此外，我们还探索了其作用模式，并评估了其在面包原位保存中的应用潜力。结果表明，CIN 通过不同的处理方式发挥不同水平的抗真菌活性，其中在液体肉汤试验中表现出最高的抗真菌活性，其次是固体接触和气体扩散方法。另一方面，超微结构观察、碘化丙啶染色和麦角固醇检测表明，CIN 可能以剂量依赖的方式破坏细胞超微结构和膜完整性。此外，用 100μg/mL 的 CIN 处理的真菌中的活性氧和丙二醛含量分别比未处理的真菌高 2.74 和 2.07 倍。最后，保质期实验表明，在气相中，CIN 可以有效地延长面包的保质期。总之，这些结果表明，CIN 可以作为一种替代食品防腐剂，因为它的抗真菌作用至少部分是通过诱导氧化应激来发挥的，这导致了细胞损伤和膜通透性增加。
