Wang Qingyun, Zhang Kaige, Yu Lu, Lin Qinlu, Zhou Wenhua
College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.
National Engineering Research Center of Rice and Byproduct Deep Processing, Changsha 410004, China.
Foods. 2024 Sep 13;13(18):2898. doi: 10.3390/foods13182898.
Volatile organic compounds (VOCs) produced by species exhibit biocontrol activity against fungal pathogens of fruits and vegetables. However, research on the effect of VOCs on in stored grains is limited. This study aimed to investigate the effects of VOCs extracted from the strain R2, which was isolated from unhulled rice and identified as on in vitro and unhulled rice. R2 VOCs effectively inhibited conidial germination and the hyphal growth of in vitro. Moreover, R2 VOCs reduced the fungal population, aflatoxin B (AFB) levels, and free fatty acid (FFA) value by 90.8%, 67%, and 38.7%, respectively, in unhulled rice. Eighteen R2 VOCs were identified using headspace solid-phase micro-extraction gas chromatography-mass spectrometry, and the individual activity of the VOCs against was tested in vitro. Benzaldehyde (Ben) and 3,7-dimethyl-1-octanol (Dmo) showed strong inhibitory activities against on PDA plates, with inhibition rates of 100% and 91.2%, respectively, at a concentration of 20 μL/dish. Ben at the concentration of 0.09 mg/mL, Dmo at the concentration of 0.07 mg/mL, or a mixture of both at halved concentrations could reduce the fungal population, AFB levels, and FFA content in unhulled rice. Our findings suggest that R2 VOCs are good alternatives to traditional chemical fumigants for suppressing in stored grains. However, further research is necessary to establish the optimal fumigation concentration of these two components in unhulled rice. The impact of their residues on grain quality should be explored through sensory evaluation and nutritional analysis, and their safety to the environment and human body should be evaluated through safety assessment.
该物种产生的挥发性有机化合物（VOCs）对水果和蔬菜的真菌病原体具有生物防治活性。然而，关于VOCs对储存谷物中[此处原文缺失相关内容]的影响的研究有限。本研究旨在调查从糙米中分离并鉴定为[此处原文缺失相关内容]的菌株R2提取的VOCs对[此处原文缺失相关内容]的体外影响以及对糙米的影响。R2 VOCs在体外有效抑制了[此处原文缺失相关内容]的分生孢子萌发和菌丝生长。此外，R2 VOCs使糙米中的真菌数量、黄曲霉毒素B（AFB）水平和游离脂肪酸（FFA）值分别降低了90.8%、67%和38.7%。使用顶空固相微萃取气相色谱 - 质谱法鉴定了18种R2 VOCs，并在体外测试了这些VOCs对[此处原文缺失相关内容]的个体活性。苯甲醛（Ben）和3,7 - 二甲基 - 1 - 辛醇（Dmo）在PDA平板上对[此处原文缺失相关内容]表现出强烈的抑制活性，在浓度为20 μL/皿时，抑制率分别为100%和91.2%。浓度为0.09 mg/mL的Ben、浓度为0.07 mg/mL的Dmo或两者浓度减半的混合物可降低糙米中的真菌数量、AFB水平和FFA含量。我们的研究结果表明，R2 VOCs是抑制储存谷物中[此处原文缺失相关内容]的传统化学熏蒸剂的良好替代品。然而，有必要进一步研究以确定这两种成分在糙米中的最佳熏蒸浓度。应通过感官评价和营养分析探索它们的残留物对谷物品质的影响，并通过安全性评估评估它们对环境和人体的安全性。
