FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (23): 63-69.doi: 10.7506/spkx1002-6630-20191103-022

• Basic Research • Previous Articles     Next Articles

Activity and Mechanism of Perilla Essential Oil in Inhibiting Aspergillus glaucus

Yuan Kang, HU Zhenyang, CHEN Kexin, LU Chen, DU Lihui   

  1. (Modern Grain Logistic and Security Cooperative Innovation Center of Jiangsu Province, Key Laboratory of Grain and Oil Quality Control and Deep Processing Technology of Jiangsu Province, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China)
  • Online:2020-12-15 Published:2020-12-28

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Abstract: Perilla essential oil (PEO) is a natural, healthy and highly effective plant essential oil which is widely used in the food industry. In this paper, the minimum inhibitory concentration (MIC) and minimum bactericidal concentration of PEO against Aspergillus glaucus in rice were studied. The antifungal activity of different concentrations of PEO was tested by measuring the dry mass of hyphae and percentage spore germination. The change of ergosterol content in the plasma membrane of Aspergillus glaucus was determined. The effect of PEO on the surface morphology of Aspergillus glaucus was observed by scanning electron microscope (SEM). The activity of mitochondrial ATPase was measured. The spores were stained with propidium iodide (PI) to detect the effect of PEO treatment on cell membrane integrity by flow cytometry. The change of functional groups in Aspergillus glaucus hyphae was detected by Fourier transform infrared spectroscopy (FTIR), and the antifungal mechanism of PEO was explored. The results showed that the MIC of PEO against Aspergillus glaucus was 0.5 μL/mL. The growth of Aspergillus glaucus was significantly inhibited by all concentrations of PEO, and the percentage spore germination rate and dry hyphal mass were decreased. The percentage of hyphal growth inhibition by PEO at 0.5, 1 and 2 MIC increased from 81.75% to 93.07%, and the ergosterol content decreased significantly with increase in essential oil concentration. Scanning electron microscopy showed that the PEO-treated myceliaof Aspergillus glaucus exhibited pits and pores. As the concentration of essential oil increased, the mycelia appeared to shrunken and distorted. PEO treatment decreased mitochondrial ATPase activity. PI staining indicated that the cell membrane integrity was reduced and the amount of stained spores increased with increase in PEO concentration. FTIR demonstrated significant changes in organic ligand groups in the mycelia in response to PEO treatment, suggesting damage to phospholipids, proteins and lipids.

Key words: perilla essential oil; Aspergillus glaucus; antifungal activity; antifungal mechanism

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