Study on the antifungal effect and mechanism of oregano essential oil fumigation against Aspergillus flavus.
In: Journal of Food Processing & Preservation, Jg. 46 (2022-11-01), Heft 11, S. 1-11
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Zugriff:
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. Novelty impact statement: OEO exhibited a higher fungicidal effect on A. flavus mycelium compared to its spores. OEO fumigation exhibited an inhibitory effect on the metabolic synthesis of A. flavus. OEO fumigation induced oxidative stress and decreased mitochondrial activity. [ABSTRACT FROM AUTHOR]
Titel: |
Study on the antifungal effect and mechanism of oregano essential oil fumigation against Aspergillus flavus.
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Autor/in / Beteiligte Person: | Ji, Mengmeng ; Li, Jinwei ; Fan, Liuping |
Zeitschrift: | Journal of Food Processing & Preservation, Jg. 46 (2022-11-01), Heft 11, S. 1-11 |
Veröffentlichung: | 2022 |
Medientyp: | academicJournal |
ISSN: | 0145-8892 (print) |
DOI: | 10.1111/jfpp.17026 |
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