Mechanism of Antifungal Effect of Lacticaseibacillus paracasei C5 Against Aspergillus flavus and Its Application in Biopreservation of Bread

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-09-24 DOI:10.1111/1750-3841.70582

Yuxin Gan, Aoxuan Nie, Jinxi Cui, Longkun Wu, Zhongli Jiang, Xiuhong Zhao

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Abstract

As a widely distributed mold species, Aspergillus flavus shortens the shelf life of food. Its capacity to synthesize aflatoxins seriously threatens food safety and human health. Given the limitations of conventional control methods and the increasing consumer preference for natural additives, microbial biocontrol agents are essential for ensuring sustainable food safety. This study investigated the antifungal mechanism and preservative efficacy of Lacticaseibacillus paracasei C5. Germination inhibition of A. flavus spores and morphological disruption of its mycelia were effectively induced by the cell-free supernatant (CFS) of L. paracasei C5. The CFS acts by interfering with ergosterol synthesis and compromising cell membrane integrity. Furthermore, CFS treatment augmented reactive oxygen species (ROS) levels and precipitated lipid peroxidation, compromising DNA integrity and instigating mycelial apoptosis. Transcriptomic profiling demonstrated a notable enrichment of differentially expressed genes (DEGs) in pathways pertinent to cell wall and membrane integrity, ribosomal biogenesis, and the oxidative stress response, elucidating a multi-target inhibitory mechanism of L. paracasei C5 against A. flavus. Finally, L. paracasei C5 showed a significant capacity to prolong the shelf life of bread. These results demonstrated the significant potential of L. paracasei C5 for biopreservation applications.

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副干酪乳杆菌C5抗黄曲霉作用机理及其在面包生物保鲜中的应用

黄曲霉是一种分布广泛的霉菌，它能缩短食品的保质期。其合成黄曲霉毒素的能力严重威胁着食品安全和人体健康。鉴于传统控制方法的局限性和消费者对天然添加剂的日益偏好，微生物生物控制剂对于确保可持续食品安全至关重要。本研究对副干酪乳杆菌C5的抑菌机制和防腐效果进行了研究。副casei L. C5无细胞上清液（CFS）对黄曲霉孢子萌发抑制和菌丝形态破坏作用明显。CFS通过干扰麦角甾醇合成和损害细胞膜完整性而起作用。此外，CFS处理增加活性氧（ROS）水平和沉淀脂质过氧化，损害DNA完整性和诱导菌丝凋亡。转录组学分析显示，在细胞壁和细胞膜完整性、核糖体生物发生和氧化应激反应相关的途径中，差异表达基因（DEGs）显著富集，阐明了副干酪乳杆菌C5对黄曲霉的多靶点抑制机制。最后，副干酪乳杆菌C5对面包的保质期有明显的延长作用。这些结果表明了副干酪乳杆菌C5在生物保存方面的巨大潜力。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.