Antifungal and elicitor activities of p-hydroxybenzoic acid for the control of aflatoxigenic Aspergillus flavus in kiwifruit.

Food research international (Ottawa, Ont.) Pub Date : 2023-11-01 Epub Date: 2023-07-28 DOI:10.1016/j.foodres.2023.113331

Zi-Yao Huo, Xin-Chi Shi, Yan-Xia Wang, Yong-Hui Jiang, Gui-Yang Zhu, Daniela D Herrera-Balandrano, Su-Yan Wang, Pedro Laborda

{"title":"Antifungal and elicitor activities of p-hydroxybenzoic acid for the control of aflatoxigenic Aspergillus flavus in kiwifruit.","authors":"Zi-Yao Huo, Xin-Chi Shi, Yan-Xia Wang, Yong-Hui Jiang, Gui-Yang Zhu, Daniela D Herrera-Balandrano, Su-Yan Wang, Pedro Laborda","doi":"10.1016/j.foodres.2023.113331","DOIUrl":null,"url":null,"abstract":"Aspergillus flavus not only reduces kiwifruit production but also synthesizes carcinogenic aflatoxins, resulting in a relevant threat to human health. p-Hydroxybenzoic acid (pHBA) is one of the most abundant phenolics in kiwifruit. In this study, pHBA was found to reduce A. flavus mycelial growth by blocking the fungal mitotic exit network (MEN) and cytokinesis and to inhibit the biosynthesis of aflatoxins B1 and B2. The application of pHBA promoted the accumulation of endogenous pHBA and induced oxidative stress in A. flavus-infected kiwifruit, resulting in an increase in H2O2 content and catalase (CAT) and superoxide dismutase (SOD) activities. Preventive and curative treatments with 5 mM pHBA reduced A. flavus advancement by 46.1% and 68.0%, respectively. Collectively, the antifungal and elicitor properties of pHBA were examined for the first time, revealing new insights into the role of pHBA in the defense response of kiwifruit against A. flavus infection.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"173 Pt 1","pages":"113331"},"PeriodicalIF":0.0000,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food research international (Ottawa, Ont.)","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/j.foodres.2023.113331","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2023/7/28 0:00:00","PubModel":"Epub","JCR":"","JCRName":"","Score":null,"Total":0}

引用次数: 0

Abstract

Aspergillus flavus not only reduces kiwifruit production but also synthesizes carcinogenic aflatoxins, resulting in a relevant threat to human health. p-Hydroxybenzoic acid (pHBA) is one of the most abundant phenolics in kiwifruit. In this study, pHBA was found to reduce A. flavus mycelial growth by blocking the fungal mitotic exit network (MEN) and cytokinesis and to inhibit the biosynthesis of aflatoxins B₁ and B₂. The application of pHBA promoted the accumulation of endogenous pHBA and induced oxidative stress in A. flavus-infected kiwifruit, resulting in an increase in H₂O₂ content and catalase (CAT) and superoxide dismutase (SOD) activities. Preventive and curative treatments with 5 mM pHBA reduced A. flavus advancement by 46.1% and 68.0%, respectively. Collectively, the antifungal and elicitor properties of pHBA were examined for the first time, revealing new insights into the role of pHBA in the defense response of kiwifruit against A. flavus infection.

查看原文本刊更多论文

对羟基苯甲酸对猕猴桃黄曲霉的抗真菌和诱导子活性。

黄曲霉不仅减少了猕猴桃的产量，还合成了致癌的黄曲霉毒素，对人类健康造成了相关威胁。对羟基苯甲酸（pHBA）是猕猴桃中含量最高的酚类物质之一。在本研究中，发现pHBA通过阻断真菌有丝分裂出口网络（MEN）和胞质分裂来减少黄曲霉菌丝体的生长，并抑制黄曲霉毒素B1和B2的生物合成。pHBA的施用促进了黄曲霉感染猕猴桃内源pHBA的积累，并诱导了氧化应激，导致H2O2含量、过氧化氢酶（CAT）和超氧化物歧化酶（SOD）活性增加。用5mM pHBA进行预防性和治疗性治疗，黄曲霉的进展分别减少了46.1%和68.0%。首次对pHBA的抗真菌和诱导子特性进行了研究，揭示了pHBA在猕猴桃防御黄曲霉感染反应中的作用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food research international (Ottawa, Ont.)

自引率

0.00%

发文量