Liang Huanyan, Lv Feifei, Xian Mengting, Luo Chenghua, Zhang Lei, Yang Meihua, Li Qian, Zhao Xiangsheng
Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing 100193, China.
Hainan Provincial Key Laboratory of Resources Conservation and Development of Southern Medicine, Hainan Branch of the Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences & Peking Union Medical College, Haikou 570311, China.
Foods. 2025 Feb 17;14(4):682. doi: 10.3390/foods14040682.
This investigation evaluates the comparative efficacy of leaf essential oil (YXYO) and its main active ingredients as a novel preservative to protect stored food commodities from fungal infestations, aflatoxin B (AFB) contamination caused by . Morphological observations utilizing SEM and TEM revealed significant alterations in treated samples, alongside a decrease in ergosterol content and a dose-dependent disruption of the antioxidant system and energy system. Transcriptomic analysis suggested that differentially expressed genes were predominantly associated with spore growth, the cell wall, the cell membrane, oxidative stress, energy metabolism, and aflatoxin biosynthesis. Solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) identified ten active ingredients in YXYO, including borneol, -terpineol, terpinen-4-ol, etc. Moreover, an effective inhibition of infection in peanuts was observed with the application of 30 μL/disc of YXYO and a blend of its active compounds.
本研究评估了叶精油（YXYO）及其主要活性成分作为一种新型防腐剂保护储存食品免受真菌感染以及黄曲霉毒素B（AFB）污染的比较效果。利用扫描电子显微镜（SEM）和透射电子显微镜（TEM）进行的形态学观察显示，处理后的样品有显著变化，同时麦角固醇含量降低，抗氧化系统和能量系统呈剂量依赖性破坏。转录组分析表明，差异表达基因主要与孢子生长、细胞壁、细胞膜、氧化应激、能量代谢和黄曲霉毒素生物合成有关。固相微萃取-气相色谱-质谱联用（SPME-GC-MS）鉴定出YXYO中的十种活性成分，包括冰片、α-萜品醇、萜品-4-醇等。此外，观察到以30 μL/圆片的用量施用YXYO及其活性化合物混合物可有效抑制花生中的感染。
