Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, Henan, People's Republic of China.
Appl Microbiol Biotechnol. 2021 Jun;105(12):5147-5158. doi: 10.1007/s00253-021-11371-2. Epub 2021 Jun 4.
o-Vanillin is a natural product that has been widely applied in the food and pharmaceutical industries. In this study, we determined that o-vanillin can strongly inhibit the growth of Aspergillus flavus mycelia. However, the inhibition mechanism of o-vanillin is still elusive. The ultrastructural morphology of mycelia was injured, and the cell walls were destroyed. The OH functional groups on cell walls were altered, and the content of protein in mycelial cell walls was reduced by o-vanillin. The content of β-1,3-glucan in cell walls was significantly (P < 0.05) reduced by o-vanillin in a dose-dependent manner, while chitin was not markedly affected. Moreover, o-vanillin led to an increase in the permeability of cell membranes. o-Vanillin also exhibited a promising antifungal effect on contaminated corn kernels. Therefore, o-vanillin inhibited the growth of mycelia by disrupting the integrity of cell walls and cell membranes. This study not only sheds light on the antifungal mechanism of o-vanillin but also indicates that it is a promising agent for the control of A. flavus infection. KEY POINTS: • o-Vanillin has strong inhibitory effects on A. flavus. • o-Vanillin destroyed the integrity of cell walls and cell membranes. • o-Vanillin could effectively inhibit the growth of A. flavus on corn kernels.
邻香草醛是一种天然产物，已广泛应用于食品和制药行业。在本研究中，我们发现邻香草醛能强烈抑制黄曲霉菌丝的生长。然而，邻香草醛的抑制机制仍不清楚。菌丝的超微结构形态受到损伤，细胞壁被破坏。细胞壁上的 OH 官能团发生改变，细胞壁中蛋白质的含量减少。邻香草醛以剂量依赖的方式显著降低了细胞壁中β-1,3-葡聚糖的含量（P < 0.05），而几丁质则没有明显影响。此外，邻香草醛导致细胞膜通透性增加。邻香草醛对污染的玉米粒也表现出良好的抑菌效果。因此，邻香草醛通过破坏细胞壁和细胞膜的完整性来抑制菌丝的生长。本研究不仅揭示了邻香草醛的抑菌机制，还表明它是一种控制黄曲霉菌感染的有前途的药物。 关键点： • 邻香草醛对黄曲霉菌有很强的抑制作用。 • 邻香草醛破坏了细胞壁和细胞膜的完整性。 • 邻香草醛可有效抑制黄曲霉菌在玉米粒上的生长。
