山苍子精油对柑橘意大利青霉的抑菌活性及作用机制

doi:10.7506/spkx1002-6630-20220722-253

食品科学 ›› 2023, Vol. 44 ›› Issue (11): 17-25.doi: 10.7506/spkx1002-6630-20220722-253

• 基础研究 • 上一篇

山苍子精油对柑橘意大利青霉的抑菌活性及作用机制

孙畅，李湘，王银红，程小梅，李高阳，单杨，朱向荣

（1.湖南大学生物学院隆平分院，湖南长沙 410125；2.湖南省农产品加工研究所，湖南长沙 410125；3.果蔬贮藏加工与质量安全湖南省重点实验室，湖南长沙 410125；4.湖南省果蔬加工与质量安全国际联合实验室，湖南长沙 410125）

发布日期:2023-06-30
基金资助:
湖南省重点研发计划项目（2021NK2014）；湖南省农业科技创新项目（2022CX43；2022CX133；2022CX03）

Antibacterial Activity and Mechanism of Litsea cubeba Essential Oil against Penicillium italicum in Citrus Fruits

SUN Chang, LI Xiang, WANG Yinhong, CHENG Xiaomei, LI Gaoyang, SHAN Yang, ZHU Xiangrong

(1. Long Ping Branch, College of Biology, Hunan University, Changsha 410125, China; 2. Hunan Agricultural Products Processing Institute, Changsha 410125, China; 3. Hunan Province Key Laboratory of Fruits and Vegetables Storage, Processing, Quality and Safety, Changsha 410125, China; 4. International Joint Lab on Fruits & Vegetables Processing, Changsha 410125, China)

Published:2023-06-30

摘要/Abstract

摘要： 山苍子精油（Litsea cubeba essential oil，LCEO）具有安全性高、不产生抗药性和广谱抑菌活性等优点，作为一种天然抗菌材料引起了广泛关注。本研究目的是探讨LCEO对意大利青霉（Penicillium italicum）的抗菌活性及其机制。方法：测定LCEO对柑橘意大利青霉的最小抑菌质量浓度（minimum inhibitory concentration，MIC）及其对菌丝生长抑制率、孢子萌发率、细胞成分释放、胞外pH值和电导率的影响，通过扫描电子显微镜（scanning electron microscope，SEM）观察LCEO处理后柑橘意大利青霉菌菌丝表面形态变化，采用碘化丙啶（propidium iodide，PI）染色法检测孢子细胞膜的完整性，并通过感染柑橘果实测定柑橘果实青霉病的发病率和病斑直径。结果表明：LCEO对意大利青霉的MIC为1.17 mg/mL，LCEO能显著抑制意大利青霉菌丝的生长和孢子的萌发，质量浓度1 000 mg/L LCEO处理后菌丝生长抑制率和孢子萌发抑制率分别为（88.17±0.30）%与（97.78±0.30）%，随着LCEO质量浓度的增加，意大利青霉胞外电导率和胞外pH值逐渐增加，核酸泄漏严重。SEM观察发现，经LCEO处理后意大利青霉菌菌丝线性丧失，菌丝表面出现扭曲、皱缩和干瘪等不可逆形态变化，LCEO质量浓度越高，菌丝体的完整性和通透性受损越严重。PI染色实验结果显示，经LCEO处理后意大利青霉菌孢子的细胞膜完整性受到破坏。LCEO处理后柑橘果实发病率及其病斑直径较未处理显著降低（P＜0.05），其中LCEO溶液质量浓度为4 800 mg/L效果最佳。结论：LCEO能有效抑制意大利青霉菌在柑橘果实中的扩散，对柑橘青霉病菌具有较好的抑制效果。

关键词: 山苍子精油；柑橘；意大利青霉；抑菌活性；抑菌机制

Abstract: Litsea cubeba essential oil (LCEO) has attracted wide attention as a natural antibacterial material due to its advantages of high safety, no drug resistance and broad-spectrum antibacterial activity. The purpose of this study was to investigate the antibacterial activity of LCEO against Penicillium italicum in citrus fruits and its mechanism. The minimum inhibitory concentration (MIC) of LCEO, and its influence on the mycelial growth, spore germination, release of cell components, extracellular pH and electrical conductivity of Penicillium italicum were determined after LCEO treatment. The changes of the surface morphology of Penicillium italiana mycelia caused by LCEO were observed by scanning electron microscopy (SEM), and the integrity of the spore membrane was detected by propidium iodide (PI) staining. The disease incidence and lesion diameter in citrus fruits infected with Penicillium italicum were determined. The MIC of LCEO against Penicillium italicum was 1.17 mg/mL. LCEO could significantly inhibit the mycelial growth and spore germination of Penicillium italicum, and the inhibition rates of mycelial growth and spore germination were (88.17 ± 0.30)% and (97.78 ± 0.30)% after 1 000 mg/L LCEO treatment, respectively. With an increase in LCEO concentration, the extracellular conductivity and extracellular pH of Penicillium italicum increased gradually, and the leakage of nucleic acid became more serious. SEM observation showed the mycelial linearity was lost, and irreversible morphological changes such as distortion, shrinkage and shriveling appeared on the mycelial surface after LCEO treatment. The higher the concentration of LCEO, the more serious the damage to the integrity and permeability of Penicillium italicum mycelia. The results of PI staining showed that the integrity of the cell membrane of the spores was damaged. In addition, the in vivo experiments showed that the disease incidence and lesion diameter of LCEO-treated citrus fruits decreased significantly compared to the untreated control group (P < 0.05), and the best effect was observed at 4 800 mg/L concentration. LCEO could effectively inhibit the spread of Penicillium italicum in citrus fruits, and it had a good control effect on citrus blue mold.

Key words: Litsea cubeba essential oil; citrus fruits; Penicillium italicum; antibacterial activity; antibacterial mechanism

中图分类号:

TS201

孙畅，李湘，王银红，程小梅，李高阳，单杨，朱向荣. 山苍子精油对柑橘意大利青霉的抑菌活性及作用机制[J]. 食品科学, 2023, 44(11): 17-25.

SUN Chang, LI Xiang, WANG Yinhong, CHENG Xiaomei, LI Gaoyang, SHAN Yang, ZHU Xiangrong. Antibacterial Activity and Mechanism of Litsea cubeba Essential Oil against Penicillium italicum in Citrus Fruits[J]. FOOD SCIENCE, 2023, 44(11): 17-25.

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山苍子精油对柑橘意大利青霉的抑菌活性及作用机制

Antibacterial Activity and Mechanism of Litsea cubeba Essential Oil against Penicillium italicum in Citrus Fruits

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