芥末精油包合物对棘孢曲霉的抑菌机理

doi:10.7506/spkx1002-6630-20201124-243

食品科学 ›› 2021, Vol. 42 ›› Issue (21): 63-71.doi: 10.7506/spkx1002-6630-20201124-243

芥末精油包合物对棘孢曲霉的抑菌机理

李燕妮，李芬芳，陈娇，李奕星，刘石生，洪克前，冯建成，袁德保

（1.海南大学食品科学与工程学院，海南海口 570228；2.中国热带农业科学院海口实验站，海南省香蕉遗传改良重点实验室，海南海口 571101；3.中国热带农业科学院南亚热带作物研究所，海南省热带园艺产品采后生理与保鲜重点实验室，广东湛江 524091；4. 海南大学理学院，海南海口 570228）

出版日期:2021-11-15 发布日期:2021-11-23
基金资助:
海南省重点研发计划项目（ZDYF2019208）；海南省自然科学基金青年项目（318QN289）；中国热带农业科学院基本科研业务费专项（1630092018008）

Inhibitory Mechanism of Mustard Essential Oil Inclusion Complex against Aspergillus aculeatus

LI Yanni, LI Fenfang, CHEN Jiao, LI Yixing, LIU Shisheng, HONG Keqian, FENG Jiancheng, YUAN Debao

(1. College of Food Science and Engineering, Hainan University, Haikou 570228, China; 2. Hainan Key Laboratory of Banana Genetic Improvement, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China; 3. Key Laboratory for Postharvest Physiology and Technology of Tropical Horticultural Products of Hainan Province, South Subtropical Crops Research Institutes, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524091, China; 4. College of Science, Hainan University, Haikou 570228, China)

Online:2021-11-15 Published:2021-11-23

摘要/Abstract

摘要： 为探明芥末精油包合物对红毛丹病原菌棘孢曲霉（Aspergillus aculeatus）的抑菌活性及机理，通过扫描电子显微镜、透射电子显微镜结合转录组技术进行观察与分析。结果表明，芥末精油包合物能够显著抑制棘孢曲霉的生长，其半最大效应浓度为1.00 g/L；扫描电子显微镜结果显示菌丝、分生孢子和孢子顶囊的形态发生显著变化且孢子顶囊数量大幅度减少；透射电子显微镜结果显示菌丝细胞不再充盈、细胞壁变薄、细胞膜边界模糊、细胞内部发生了严重的溶解；转录组测序结果显示1 057 个差异表达基因中分别有528 个基因上调和529 个基因下调。采用实时荧光定量聚合酶链式反应对8 个差异基因进行验证，得到与转录组测序结果一致的基因表达量变化趋势。抑菌机制可能涉及以下几方面，包括细胞结构损伤、影响DNA和RNA合成和代谢、抑制酶活性、影响跨膜运输能力、抑制有丝分裂、下调能量代谢水平等。

关键词: 芥末精油包合物；棘孢曲霉；转录组；实时荧光定量聚合酶链式反应；抑菌机制

Abstract: The antimicrobial activity and mechanism of a mustard essential oil inclusion complex against the rambutan pathogen Aspergillus aculeatus by scanning electron microscopy (SEM), transmission electron microscopy (TEM) and transcriptomics. It was found that the inclusion complex significantly inhibited the growth of Aspergillus aculeatus with a half-maximum effective concentration (EC50) of 1.00 g/L. SEM showed significant changes in the morphology of hyphae, conidia and apical cysts, and a significantly decreased number of spore apical cysts after treatment with the complex. TEM showed that the hyphal cells became no longer full, the cell wall became thin, the cell membrane boundary became blurred, and serious lysis was observed inside the cells. The transcriptomics results showed that there were 1 057 differentially expressed genes identified, of which 528 were up-regulated and the rest were down-regulated. Furthermore, eight differentially expressed genes were confirmed by real-time fluorescence quantitative polymerase chain reaction (qPCR), indicating that the trend of changes in the gene expression levels was consistent with the transcriptomic sequencing results. The antifungal mechanism may involve damaging the cell structure, affecting DNA and RNA synthesis and metabolism, inhibiting related enzyme activities, influencing the transmembrane transport capacity, inhibiting mitosis, and decreasing energy metabolism.

Key words: mustard essential oil inclusion complex; Aspergillus aculeatus; transcriptome; quantitative real-time polymerase chain reaction; antimicrobial mechanism

中图分类号:

TS255.36

李燕妮，李芬芳，陈娇，李奕星，刘石生，洪克前，冯建成，袁德保. 芥末精油包合物对棘孢曲霉的抑菌机理[J]. 食品科学, 2021, 42(21): 63-71.

LI Yanni, LI Fenfang, CHEN Jiao, LI Yixing, LIU Shisheng, HONG Keqian, FENG Jiancheng, YUAN Debao. Inhibitory Mechanism of Mustard Essential Oil Inclusion Complex against Aspergillus aculeatus[J]. FOOD SCIENCE, 2021, 42(21): 63-71.

[1]	梁伟，朱亚同，孔蕊，柴秀伟，谢鹏东，毕阳，Dov PRUSKY. 南瓜果实愈伤期间果皮和果肉苯丙烷代谢和愈伤组织的比较[J]. 食品科学, 2021, 42(21): 177-185.
[2]	张雨，贠建民，毕阳，王霆，何奎. 金针菇采后品质劣变与保鲜研究进展[J]. 食品科学, 2021, 42(21): 285-291.
[3]	赵莹严龙飞严文静章建浩. 低温等离子体活化水与介质阻挡联合处理对草莓冷杀菌效果及品质的影响[J]. 食品科学, 0, (): 0-0.
[4]	孙丹丹张晓君路来风杨莹乔丽萍王昌禄. 海洋红冬孢拮抗酵母分泌蛋白的鉴定及其在番茄采后生物防治中的应用[J]. , 0, (): 0-0.
[5]	谢旻皓浦浩亮苏安祥胡秋辉杨文建. 水分活度对贮藏脱水香葱的风味和菌群的影响[J]. 食品科学, 0, (): 0-0.
[6]	张业歆张正科刘家粮高兆银胡美姣潘永贵. 氯吡苯脲浸泡处理延缓采后芒果成熟和软化的生理机制[J]. , 0, (): 0-0.
[7]	李振张秀玲张文涛王金歌李坤. 1-MCP结合茶多酚涂膜处理对蕨菜保鲜效果的影响[J]. 食品科学, 0, (): 0-0.
[8]	刘佳欣李灿婴蒋超男李伊涵程园葛永红. 外源褪黑素对南果梨果实贮藏品质和细胞壁降解酶的影响[J]. 食品科学, 0, (): 0-0.
[9]	彭军炜邹金浩苏小军李清明. 不同烹饪方式对淮山结构和糊化性质的影响[J]. , 0, (): 0-0.
[10]	黄天姿李瑞娟杨淑霞张璐梁锦王丹白俊青罗安伟. 电子束辐照对不同品种猕猴桃品质的影响[J]. 食品科学, 0, (): 0-0.
[11]	任爱清孟祥勇. 不同干燥处理对黑木耳粉理化特性和微观结构的影响[J]. 食品科学, 0, (): 0-0.
[12]	吕静祎丁思杨张俊虎徐冬乐孙明宇张潆支葛永红励建荣. ‘金冠’和‘富士’苹果采后活性氧相关代谢差异比较[J]. , 0, (): 0-0.
[13]	黄鸿晖，顾里娟，李美琳，郑永华，金鹏. 褪黑素处理对草莓品质与活性氧代谢的影响[J]. 食品科学, 2021, 42(15): 187-193.
[14]	吕静祎，丁思杨，张俊虎，徐冬乐，孙明宇，张潆支，葛永红，励建荣. ‘金冠’和‘富士’苹果采后活性氧相关代谢差异比较[J]. 食品科学, 2021, 42(15): 194-199.
[15]	陈磊，黄杰，杨瑞，周忠雨，毕秀芳，刘晓翠. 臭氧结合气调包装对毛竹笋的保鲜作用[J]. 食品科学, 2021, 42(15): 200-205.

芥末精油包合物对棘孢曲霉的抑菌机理

Inhibitory Mechanism of Mustard Essential Oil Inclusion Complex against Aspergillus aculeatus

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价