期刊
FOOD CHEMISTRY
卷 220, 期 -, 页码 1-8出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.09.179
关键词
Aspergillus flavus; Turmeric; Essential oil; Antifungal; Aflatoxin
资金
- Special Fund for TCM Scientific Research [201407003]
- National Major Scientific and Technological Special Project for Significant New Drugs Development [2014ZX09304307-002]
- National Natural Science Foundation of China [81274072, 81603288]
The antifungal activity and potential mechanisms in vitro as well as anti-aflatoxigenic efficiency in vivo of natural essential oil (EO) derived from turmeric (Curcuma longa L.) against Aspergillus flavus was intensively investigated. Based on the previous chemical characterization of turmeric EO by gas chromatography-mass spectrometry, the substantially antifungal activities of turmeric EO on the mycelial growth, spore germination and aflatoxin production were observed in a dose-dependent manner. Furthermore, these antifungal effects were related to the disruption of fungal cell endomembrane system including the plasma membrane and mitochondria, specifically i.e. the inhibition of ergosterol synthesis, mitochondrial ATPase, malate dehydrogenase, and succinate dehydrogenase activities. Moreover, the down-regulation profiles of turmeric EO on the relative expression of mycotoxin genes in aflatoxin biosynthetic pathway revealed its anti-aflatoxigenic mechanism. Finally, the suppression effect of fungal contamination in maize indicated that turmeric EO has potential as an eco-friendly antifungal agent. (C) 2016 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据