沙棘油通过破坏线粒体功能对黄曲霉具有抗真菌活性

IF 1.2 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY Czech Journal of Food Sciences Pub Date : 2022-04-29 DOI:10.17221/234/2020-cjfs
Yanhua Xin, Jie Yang, San-Hu Zhao, Ke Chen, Ya-qin Zhao, Tiehao Zhang, Jianhua Zhang
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引用次数: 1

摘要

本研究旨在研究沙棘油如何影响黄曲霉的线粒体和整体功能。为了评估SBT油的效果,它被用于处理不同浓度的菌丝体,之后通过透射电子显微镜(TEM)对线粒体结构进行成像。为了探索这种处理的功能影响,我们还检测了处理后活性氧(ROS)的产生、丙二醛(MDA)水平、酶活性和线粒体膜电位(ΔΨm)的变化。我们发现SBT油诱导A的线粒体损伤。黄以剂量依赖的方式,导致琥珀酸脱氢酶(SDH)和三磷酸腺苷(ATP酶)活性改变,ΔΨm水平降低,MDA和ROS水平显著升高。总之,这些发现表明,SBT油可以通过其破坏三羧酸(TCA)循环和线粒体电位的能力介导对黄曲霉的抗真菌活性,从而导致MDA和ROS的积累。
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Sea buckthorn (Hippophae rhamnoides L.) oil exhibits antifungal activity against Aspergillus flavus via disrupting mitochondrial function
The present study sought to examine how sea buckthorn (SBT) oil impacts mitochondrial and overall functionality in Aspergillus flavus. In order to assess the effect of SBT oil, it was used to treat mycelia across a range of concentrations, after which mitochondrial structures were imaged via transmission electron microscopy (TEM). In order to explore the functional impact of this treatment, we additionally examined reactive oxygen species (ROS) production, malondialdehyde (MDA) levels, enzyme activity, and shifts in mitochondrial membrane potential (ΔΨm) following treatment. We found that SBT oil induced mitochondrial damage in A. flavus in a dose-dependent manner, resulting in altered succinate dehydrogenase (SDH) and adenosine triphosphatase (ATPase) activity, reduced ΔΨm levels, and markedly elevated MDA and ROS levels. Together, these findings suggest that SBT oil can mediate antifungal activity against A. flavus through a mechanism associated with its ability to disrupt the tricarboxylic acid (TCA) cycle and mitochondrial potential, leading to MDA and ROS accumulation.
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来源期刊
Czech Journal of Food Sciences
Czech Journal of Food Sciences Food Science & Technology, Chemistry-食品科技
CiteScore
2.60
自引率
0.00%
发文量
48
审稿时长
7 months
期刊介绍: Original research, critical review articles, and short communications dealing with food technology and processing (including food biochemistry, mikrobiology, analyse, engineering, nutrition and economy). Papers are published in English.
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