Lishan Yao, Tao Zhang, Shurui Peng, Dan Xu, Zhenbin Liu, Hongbo Li, Liangbin Hu, Haizhen Mo
{"title":"Fe2+ protects postharvest pitaya (Hylocereus undulatus britt) from Aspergillus. flavus infection by directly binding its genomic DNA","authors":"Lishan Yao, Tao Zhang, Shurui Peng, Dan Xu, Zhenbin Liu, Hongbo Li, Liangbin Hu, Haizhen Mo","doi":"10.1016/j.fochms.2022.100135","DOIUrl":null,"url":null,"abstract":"<div><p><em>Aspergillus flavus (A. flavus)</em> is a postharvest fungus, causing pitaya fruit decay and limiting pitaya value and shelf life. However, safer and more efficient methods for preventing <em>A. flavus</em> contamination for pitaya fruit remain to be investigated. In this study, we successfully proved exogenous Fe<sup>2+</sup> could inhibit <em>A. flavus</em> colonization in pitaya fruit and extend pitaya’s shelf life after harvest. Moreover, gel electrophoresis, CD analysis and Raman spectrum tests revealed Fe<sup>2+</sup> could more effectively and thoroughly promote conidial death by directly binding to <em>A. flavus</em> DNA. Increased expression of DNA damage repair-related genes after Fe<sup>2+</sup> treatment was observed by transcription analysis, which might eventually lead to SOS response in <em>A. flavus</em>. These results indicated Fe<sup>2+</sup> could prevent <em>A. flavus</em> infestation on pitaya in a novel, quickly responsive mechanism. Our results shed light on the potential application of Fe<sup>2+</sup> in the food industry and provided a more universal antifungal agent against food pathogens.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":null,"pages":null},"PeriodicalIF":4.1000,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666566222000636/pdfft?md5=0320ae9db15ef893042bb12de41faa95&pid=1-s2.0-S2666566222000636-main.pdf","citationCount":"4","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry Molecular Sciences","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2666566222000636","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
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.