Unraveling the antifungal and anti-aflatoxin B1 mechanisms of piperitone on Aspergillus flavus

IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Shan Wei , Qianru Xu , Shan Pei , Yangyong Lv , Yang Lei , Shuaibing Zhang , Huanchen zhai , Yuansen Hu
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引用次数: 0

Abstract

Aspergillus flavus infects important crops and produces carcinogenic aflatoxins, posing a serious threat to food safety and human health. Biochemical analysis and RNA-seq were performed to investigate the effects and mechanisms of piperitone on A. flavus growth and aflatoxin B1 biosynthesis. Piperitone significantly inhibited the growth of A. flavus, AFB1 production, and its pathogenicity on peanuts and corn flour. Differentially expressed genes (DEGs) associated with the synthesis of chitin, glucan, and ergosterol were markedly down-regulated, and the ergosterol content was reduced, resulting in a disruption in the integrity of the cell wall and cell membrane. Moreover, antioxidant genes were down-regulated, the correspondingly activities of antioxidant enzymes such as catalase, peroxidase, and superoxide dismutase were reduced, and levels of superoxide anion and hydrogen peroxide were increased, leading to a burst of reactive oxygen species (ROS). Accompanied by ROS accumulation, DNA fragmentation and cell autophagy were observed, and 16 aflatoxin cluster genes were down-regulated. Overall, piperitone disrupts the integrity of the cell wall and cell membrane, triggers the accumulation of ROS, causes DNA fragmentation and cell autophagy, ultimately leading to defective growth and impaired AFB1 biosynthesis.

Abstract Image

揭示哌啶酮对黄曲霉的抗真菌和抗黄曲霉毒素 B1 的作用机制
黄曲霉感染重要农作物并产生致癌的黄曲霉毒素,对食品安全和人类健康构成严重威胁。为了研究胡椒酮对黄曲霉生长和黄曲霉毒素 B1 生物合成的影响和机制,我们进行了生化分析和 RNA-seq 研究。胡椒酮能明显抑制黄曲霉的生长、AFB1的产生及其在花生和玉米粉上的致病性。与几丁质、葡聚糖和麦角固醇合成相关的差异表达基因(DEGs)明显下调,麦角固醇含量减少,导致细胞壁和细胞膜的完整性受到破坏。此外,抗氧化基因下调,过氧化氢酶、过氧化物酶和超氧化物歧化酶等抗氧化酶的活性相应降低,超氧阴离子和过氧化氢水平升高,导致活性氧(ROS)爆发。伴随着 ROS 的积累,观察到 DNA 断裂和细胞自噬,16 个黄曲霉毒素簇基因下调。总之,胡椒酮会破坏细胞壁和细胞膜的完整性,引发 ROS 积累,导致 DNA 断裂和细胞自噬,最终导致生长缺陷和 AFB1 生物合成受损。
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来源期刊
Food microbiology
Food microbiology 工程技术-生物工程与应用微生物
CiteScore
11.30
自引率
3.80%
发文量
179
审稿时长
44 days
期刊介绍: Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.
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