Fe2+ protects postharvest pitaya (Hylocereus undulatus britt) from Aspergillus. flavus infection by directly binding its genomic DNA

IF 4.7 Q2 FOOD SCIENCE & TECHNOLOGY Food Chemistry Molecular Sciences Pub Date : 2022-12-30 DOI:10.1016/j.fochms.2022.100135

Lishan Yao, Tao Zhang, Shurui Peng, Dan Xu, Zhenbin Liu, Hongbo Li, Liangbin Hu, Haizhen Mo

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引用次数: 4

Abstract

Aspergillus flavus (A. flavus) is a postharvest fungus, causing pitaya fruit decay and limiting pitaya value and shelf life. However, safer and more efficient methods for preventing A. flavus contamination for pitaya fruit remain to be investigated. In this study, we successfully proved exogenous Fe²⁺ could inhibit A. flavus colonization in pitaya fruit and extend pitaya’s shelf life after harvest. Moreover, gel electrophoresis, CD analysis and Raman spectrum tests revealed Fe²⁺ could more effectively and thoroughly promote conidial death by directly binding to A. flavus DNA. Increased expression of DNA damage repair-related genes after Fe²⁺ treatment was observed by transcription analysis, which might eventually lead to SOS response in A. flavus. These results indicated Fe²⁺ could prevent A. flavus infestation on pitaya in a novel, quickly responsive mechanism. Our results shed light on the potential application of Fe²⁺ in the food industry and provided a more universal antifungal agent against food pathogens.

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Fe2+可保护采后火龙果(Hylocereus undulatus britt)免受曲霉的侵害。通过直接结合其基因组DNA

黄曲霉是一种采后真菌，引起火龙果腐烂，限制火龙果的价值和保质期。然而，更安全、更有效的预防火龙果黄曲霉污染的方法仍有待研究。在这项研究中，我们成功地证明了外源Fe2+可以抑制A. flavus在火龙果中的定殖，延长火龙果收获后的保质期。凝胶电泳、CD分析和拉曼光谱分析表明，Fe2+直接结合黄曲霉DNA，能更有效、更彻底地促进分生孢子死亡。转录分析发现，Fe2+处理后，DNA损伤修复相关基因的表达增加，这可能最终导致黄芽孢杆菌出现SOS应答。这些结果表明，Fe2+可以通过一种新的快速反应机制来预防黄曲霉侵染火龙果。我们的研究结果揭示了Fe2+在食品工业中的潜在应用，并提供了一种更通用的食品病原体抗真菌剂。

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来源期刊

Food Chemistry Molecular Sciences Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

0.00%

发文量

审稿时长

82 days

期刊介绍： Food Chemistry: Molecular Sciences is one of three companion journals to the highly respected Food Chemistry. Food Chemistry: Molecular Sciences is an open access journal publishing research advancing the theory and practice of molecular sciences of foods. The types of articles considered are original research articles, analytical methods, comprehensive reviews and commentaries. Topics include: Molecular sciences relating to major and minor components of food (nutrients and bioactives) and their physiological, sensory, flavour, and microbiological aspects; data must be sufficient to demonstrate relevance to foods and as consumed by humans Changes in molecular composition or structure in foods occurring or induced during growth, distribution and processing (industrial or domestic) or as a result of human metabolism Quality, safety, authenticity and traceability of foods and packaging materials Valorisation of food waste arising from processing and exploitation of by-products Molecular sciences of additives, contaminants including agro-chemicals, together with their metabolism, food fate and benefit: risk to human health Novel analytical and computational (bioinformatics) methods related to foods as consumed, nutrients and bioactives, sensory, metabolic fate, and origins of foods. Articles must be concerned with new or novel methods or novel uses and must be applied to real-world samples to demonstrate robustness. Those dealing with significant improvements to existing methods or foods and commodities from different regions, and re-use of existing data will be considered, provided authors can establish sufficient originality.