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Mechanism of antifungal activity of Perilla frutescens essential oil against Aspergillus flavus by transcriptomic analysis

文献类型： 外文期刊

作者： Hu, Zhenyang 1 ; Yuan, Kang 1 ; Zhou, Qi 1 ; Lu, Chen 1 ; Du, Lihui 1 ; Liu, Fang 2 ;

作者机构： 1.Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Collaborat Innovat Ctr Modern Grain Circulat & Sa, Key Lab Grains & Oils Qual Control & Proc, Nanjing 210023, Peoples R China

2.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China

关键词： Aspergillus flavus; Perilla frutescens essential oil; Gene expression; Transcriptomic

期刊名称：FOOD CONTROL （ 影响因子：5.548； 五年影响因子：5.498 ）

ISSN： 0956-7135

年卷期： 2021 年 123 卷

页码：

收录情况： SCI

摘要： The trend of reducing the use of chemical fungicides in the food industry has prompted antimicrobial volatile substances of plants as an appropriate substitute for food preservatives. In this study, the potential of antifungal activity of Perilla frutescens essential oil (PEO) on Aspergillus flavus (A. flavus) was observed by a series of phenotypic changes. Further research found the destructive effect of PEO on A. flavus growth, as indicated by the leakage of intracellular biological macromolecules, the inhibition of ATPase activity, and the intracellular generation of reactive oxygen species (ROS). Based on the current work, transcriptomic was applied to study the gene expression level of A. flavus and transcriptomic analysis demonstrated significant changes in spore development, oxidative stress, membrane permeability, and amino acid metabolism of PEO-treated A. flavus. This study provides new insights into the mechanisms underlying the molecular response in A. flavus by the treatment of PEO, indicating that PEO has the potential to be used as a novel antifungal agent.

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