| 标题 |
  Study on the antifungal effect and mechanism of oregano essential oil fumigation against Aspergillus flavus 牛至精油熏蒸对黄曲霉的抑菌作用及机理研究
相关领域
黄曲霉
熏蒸
黄曲霉毒素
菌丝体
精油
化学
杀菌剂
氧化应激
食品科学
脂质过氧化
烟曲霉
生物化学
微生物学
植物
生物
园艺
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| 其它 | The fumigation treatment with oregano essential oil (OEO) was applied to inactivate Aspergillus flavus (A. flavus) and its mechanism was studied. Results indicated that the minimal fungicidal concentration (MFC) of OEO vapor was lower than OEO dissolved in liquid medium. Indeed, OEO vapor at MFC resulted in the abnormal branching of A. flavus mycelium. Further, the fumigation time at MFC required for fungicidal effect was reduced from 7 days to 8 h by enhancing the fumigation temperature from 28 to 45°C. Meanwhile, the mechanism of action might be the oxidative stress in response to OEO vapor within the cells of A. flavus mycelium. Results suggested increased lipid peroxidation and O2− production as well as SOD/CAT activity, eventually leading to decreased mitochondrial activity and ATP production. Additionally, OEO vapor inhibited metabolic activities related to the synthesis of protein and methylglyoxal as well as aflatoxin production. |
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