紫苏醛对杨梅主要致病菌桔青霉的抑菌活性及作用机制

摘要/Abstract

摘要： 摘要：紫苏醛（Perillaldehyde，PAE）是从紫苏叶中提取出来的一种绿色安全的天然抑菌物质，同时也被作为食品添加剂应用到食品生产中。本研究通过最小抑菌浓度、孢子萌发率和菌丝生长抑制试验探究了紫苏醛对杨梅主要致病菌桔青霉的抑菌效果，并通过研究桔青霉菌丝形态和超微结构、细胞膜损伤机制、膜脂过氧化情况以及官能团变化，探讨了桔青霉的抑菌机理。结果表明：紫苏醛对桔青霉的最小抑菌浓度为120 μL/L；经过120 μL/L紫苏醛处理后菌丝生长抑制率达到了99.09%，相对电导率、丙二醛含量上升了202.36%和41.84%，麦角固醇、总脂质、几丁质含量和线粒体ATP酶活力下降了80.09%、81.25%、64.97%和87.41%，破坏了桔青霉细胞膜的通透性，影响细胞膜正常生理功能；扫描电镜和透射电镜观察发现，紫苏醛处理后的桔青霉头部扫帚状分生孢子头消失，菌丝出现断裂、消融等现象，同时细胞膜遭到破坏，内容物外泄，细胞内部发生皱缩。可溶性蛋白、可溶性糖和核酸泄露含量增加了71.20%、210.93%和117.31%，验证了细胞膜损伤情况；红外观察发现紫苏醛处理的桔青霉羟基、甲基、芳香族碳骨架、苯环碳骨架等官能团含量下降，内部物质被逐渐消耗。紫苏醛对杨梅主要致病菌桔青霉具有良好的抑菌效果，通过破坏细胞膜结构、改变膜通透性、干扰能量代谢及破坏蛋白质和遗传物质等途径发挥抑菌作用，可作为天然保鲜剂具有一定研究和开发前景。

关键词: 关键词：紫苏醛, 桔青霉, 抑菌效果, 抑菌机理

Abstract: Abstract: Perillaldehyde (PAE) is a green and safe natural antibacterial substance extracted from perilla leaves, which is also used as a food additive in food production. In this study, the inhibitory effects of perillaldehyde on P. citrinum, a major pathogen of prunes, were investigated by minimum inhibitory concentration (MIC), spore germination rate and mycelial growth inhibition experiments, and the inhibitory mechanisms of P. citrinum were investigated by studying the mycelial morphology and ultrastructure, cell membrane damage mechanism, membrane lipid peroxidation and changes of functional groups of P. citrinum. The results showed that the minimum inhibitory concentration of perillaldehyde on P. citrinum was 120 μL/L. After treatment with 120 μL/L perillaldehyde, the mycelial growth inhibition rate reached 99.09%, the relative conductivity and malondialdehyde (MDA) content increased by 202.36% and 41.84%, and the ergosterol, total lipid, chitin content and mitochondrial ATPase activity decreased by 80.09%, 81.25% and 64.97%. The cell membrane permeability of the cell membrane of P. citrinum was broken and the normal physiological function of the cell membrane was affected. By scanning electron microscopy (SEM) and transmission electron microscopy (TEM), it was found showed that the broom-like conidial head of P. citrinum disappeared after perillaldehyde treatment, and the mycelium appeared to be broken and ablated, while the cell membrane was broken, the contents leaked out, and the internal cell crumpled. In addition, soluble protein, soluble sugar and nucleic acid leakage content increased by 71.20%, 210.93% and 117.31%, which verified the cell membrane damage. It was found that the content of functional groups such as hydroxyl, methyl, aromatic carbon skeleton and benzene ring carbon skeleton of perillaldehyde treated P. citrinum decreased, and internal substances were gradually consumed by FTIR. Perillaldehyde showed a good antifungal activity on P. citrinum, the main pathogen of Myrica rubra, by destroying cell membrane structure, changing membrane permeability, interfering energy metabolism and destroying protein and genetic material. Perillaldehyde can be used as a natural preservative, and has certain research and development prospects.

Key words: Keywords: Perillaldehyde, Penicillium citrinum, antibacterial effect, antibacterial mechanism

中图分类号:

李瑞一吴伟杰房祥军陈杭君韩延超牛犇陈慧芝郜海燕. 紫苏醛对杨梅主要致病菌桔青霉的抑菌活性及作用机制[J]. 食品科学, 0, (): 0-0.

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