Proteomic analysis of Aspergillus flavus reveals the antifungal action of Perilla frutescens essential oil by interfering with energy metabolism and defense function

Perilla frutescens essential oil (PEO) has been widely used as a food preservative. This study aimed to clarify the mechanism of PEO against Aspergillus flavus (A. flavus) at the protein level by using TMT proteomics. Marked changes in polysaccharides, proteins, and lipids of A. flavus were observed after treatment with PEO. Disordered energy metabolism and damaged defense function occurred in PEO-treated A. flavus. Proteomic analysis further manifested that PEO inhibited the growth of A. flavus by blocking the antioxidative defense process and glycolysis pathway. Moreover, additional energy-producing pathways of A. flavus were activated to compensate for the unbalanced glycolysis after PEO treatment. Meanwhile, the upregulation of enzymes related to RNA transcription and translation might be a protective response to the decreased content of proteins caused by PEO. These results suggest that PEO could potentially be developed as an alternative agent to prevent fungal and aflatoxin contaminations of cereals caused by A. flavus.