精油浸渍对竹片单板的卓越防霉效果及其防霉机理。

IF 3.7 2区 生物学 Q2 MICROBIOLOGY
Microbiology spectrum Pub Date : 2024-11-05 Epub Date: 2024-10-10 DOI:10.1128/spectrum.01652-24
Qichao Bao, Yingying Shan, Fei Yang, Jiawei Zhu, Chungui Du, Yuting Wang, Yuran Shao, Chunlin Liu, Shiqin Chen, Ying Ran, Wenxiu Yin
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引用次数: 0

摘要

用作高档装饰材料的竹单板是一种极具创新性的竹材深加工材料。然而,竹材富含淀粉和小分子可溶性糖,容易感染霉菌,限制了竹单板的广泛应用。香料精油被认为是绿色安全的防霉剂,价格低廉且容易获得。植物精油中的天然酚类物质对竹材霜霉病有很好的抑制作用。本研究采用了三种香料精油(丁香精油、牛至精油和茴香精油),并使用牛津杯法、扫描电子显微镜、透射电子显微镜和微 pH 计评估了它们对竹材霜霉病的抗真菌活性。结果表明,丁香精油对四种常见竹材霜霉病(AN,黑曲霉;TV,病毒毛霉;PC,柠檬青霉;MM,混合霜霉病)的抑制区直径分别为 25.68 毫米、23.22 毫米、30.68 毫米和 25.43 毫米。据解释,丁香精油可以通过破坏和扰乱竹霉的细胞膜来抑制或消除霜霉病,导致霜霉病菌丝明显收缩、变形、表面粗糙、形成孔洞或部分结构裂缝。此外,它还可能干扰和破坏细胞内外液体的酸碱平衡。此外,我们还报告称,每层浸渍丁香精油的单板层积竹片对 AN、TV、PC 和 MM 的抑制率分别为 50%、75%、100% 和 25%。这项研究强调了一种可持续的防霉方法,这对促进竹材在高价值家具装饰应用中的使用至关重要:刨切单板层积竹材中的霉菌生长是一项重大挑战,尤其是在高端家具和装饰中的应用。传统上,化学处理是主要的解决方案,但往往会引起环境问题。精油的抗菌特性有据可查,已成为一种重要的天然环保型防霉替代品。这些精油能有效抑制霉菌生长,同时提供一种可持续的无毒解决方案,减少对环境和人类健康的危害。通过利用精油,可以延长竹制品的使用寿命,使其更加耐用,适合更广泛的家具和装饰应用,同时解决传统防霉方法的生态局限性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Excellent anti-mildew effect of essential oil impregnation on sliced veneer plybamboo and its anti-mildew mechanism.

Sliced bamboo veneer used as a high-end decoration material is a highly innovative material for the deep processing of bamboo. However, bamboo is rich in starch and small molecular soluble sugars, making it susceptible to mildew infection and limiting the wide application of sliced veneer plybamboo. Spice essential oils are considered green and safe antimildew agents, which are cheap and accessible. The natural phenolic substances in plant essential oil have a good inhibitory effect on bamboo mildew. In this study, three types of spice essential oils (clove essential oil, oregano essential oil, and fennel essential oil) were employed, and their antifungal activity against bamboo mildews was assessed using the Oxford cup method, scanning electron microscopy, transmission electron microscopy, and a micro pH meter. The results demonstrated that the diameters of the Inhibition Zone against four common bamboo mildews (AN, Aspergillus niger; TV, Trichoderma viride; PC, Penicillium citrinum; MM, Mixed Mildews) caused by clove essential oil were 25.68 mm, 23.22 mm, 30.68 mm, and 25.43 mm, respectively. As an explanation, clove essential oil can inhibit or eliminate mildew by damaging and disrupting the cell membrane of the bamboo mildew, leading to significant shrinkage, distortion, surface roughness, formation of holes, or partial structural cracks in the mildew's mycelium. Additionally, it may interfere with and disrupt the pH balance of the intracellular and extracellular fluids within the cell. Furthermore, we also report that sliced veneer plybamboo impregnated with clove essential oil on each layer showed fine inhibition rates of 50%, 75%, 100%, and 25% against AN, TV, PC, and MM, respectively. This research underscores a sustainable approach to mildew prevention, crucial for advancing bamboo's utilization in high-value furniture decor applications.

Importance: Mildew growth in sliced veneer plybamboo poses a significant challenge, particularly in its use for high-end furniture and decor. Traditionally, chemical treatments have been the primary solution though they often raise environmental concerns. Essential oils, with their well-documented antimicrobial properties, have emerged as an important natural and eco-friendly alternative for preventing mildew. These oils inhibit mildew growth effectively while offering a sustainable, non-toxic solution that reduces harm to both the environment and human health. By leveraging essential oils, it becomes possible to extend the lifespan of bamboo products, making them more durable and suitable for broader applications in furniture and decor, all while addressing the ecological limitations of conventional mildew prevention methods.

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来源期刊
Microbiology spectrum
Microbiology spectrum Biochemistry, Genetics and Molecular Biology-Genetics
CiteScore
3.20
自引率
5.40%
发文量
1800
期刊介绍: Microbiology Spectrum publishes commissioned review articles on topics in microbiology representing ten content areas: Archaea; Food Microbiology; Bacterial Genetics, Cell Biology, and Physiology; Clinical Microbiology; Environmental Microbiology and Ecology; Eukaryotic Microbes; Genomics, Computational, and Synthetic Microbiology; Immunology; Pathogenesis; and Virology. Reviews are interrelated, with each review linking to other related content. A large board of Microbiology Spectrum editors aids in the development of topics for potential reviews and in the identification of an editor, or editors, who shepherd each collection.
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