{"title":"7种植物精油对指状青霉的抑菌作用","authors":"Lovemore Zulu, Hongshan Gao, Yijing Zhu, Huiming Wu, Yongjian Xie, Xunyue Liu, Haifeng Yao, Qiong Rao","doi":"10.1186/s40538-023-00434-3","DOIUrl":null,"url":null,"abstract":"<div><h3>Background</h3><p>Research interest in plant essential oils has increased significantly due to their natural properties and consumer demand for safer methods of food preservation. Plants produce large amounts of secondary metabolites, which have potential activity against fungal pathogens. This study aimed at screening essential oils for their antifungal effects on citrus against <i>Penicillium digitatum</i>, morphological effect and finally determine which essential oils are the most effective.</p><h3>Results</h3><p>The EC<sub>50</sub> of seven selected cinnamon (0.424 μL/mL), patchouli (0.513 μL/mL), vetiver (0.612 μL/mL), dill (1.597 μL/mL), origanum (1.971 μL/mL) and ylang (2.214 μL/mL) was determined. In addition, cinnamon substantially reduced sporulation (100%) followed by patchouli (86.02%), vetiver (82.73%), and chamomile (79.04%), respectively. Our GC–MS result determined variance in concentration of essential oils compound composition. The total compound composition in all seven essential oils > 1% was found to be 3 in cinnamon, 5 in dill, 10 in origanum, 13 in ylang, 11 in patchouli, 9 in chamomile and 16 in vetiver. Addition of essential oils significantly altered fungal morphology by scanning electron cryomicroscopy. Patchouli and origanum showed broken hyphae while there was an indication of severe deformation and collapse of spores in cinnamon and chamomile.</p><h3>Conclusion</h3><p>Based on our findings, we report that these essential oils could potentially be applicable in controlling <i>P. digitatum</i> with reduced concern for human health, environmental contamination and possibly replacement of synthetic treatments.</p><h3>Graphical abstract</h3>\n <div><figure><div><div><picture><source><img></source></picture></div></div></figure></div>\n </div>","PeriodicalId":512,"journal":{"name":"Chemical and Biological Technologies in Agriculture","volume":"10 1","pages":""},"PeriodicalIF":5.2000,"publicationDate":"2023-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://chembioagro.springeropen.com/counter/pdf/10.1186/s40538-023-00434-3","citationCount":"0","resultStr":"{\"title\":\"Antifungal effects of seven plant essential oils against Penicillium digitatum\",\"authors\":\"Lovemore Zulu, Hongshan Gao, Yijing Zhu, Huiming Wu, Yongjian Xie, Xunyue Liu, Haifeng Yao, Qiong Rao\",\"doi\":\"10.1186/s40538-023-00434-3\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><h3>Background</h3><p>Research interest in plant essential oils has increased significantly due to their natural properties and consumer demand for safer methods of food preservation. Plants produce large amounts of secondary metabolites, which have potential activity against fungal pathogens. This study aimed at screening essential oils for their antifungal effects on citrus against <i>Penicillium digitatum</i>, morphological effect and finally determine which essential oils are the most effective.</p><h3>Results</h3><p>The EC<sub>50</sub> of seven selected cinnamon (0.424 μL/mL), patchouli (0.513 μL/mL), vetiver (0.612 μL/mL), dill (1.597 μL/mL), origanum (1.971 μL/mL) and ylang (2.214 μL/mL) was determined. In addition, cinnamon substantially reduced sporulation (100%) followed by patchouli (86.02%), vetiver (82.73%), and chamomile (79.04%), respectively. Our GC–MS result determined variance in concentration of essential oils compound composition. The total compound composition in all seven essential oils > 1% was found to be 3 in cinnamon, 5 in dill, 10 in origanum, 13 in ylang, 11 in patchouli, 9 in chamomile and 16 in vetiver. Addition of essential oils significantly altered fungal morphology by scanning electron cryomicroscopy. Patchouli and origanum showed broken hyphae while there was an indication of severe deformation and collapse of spores in cinnamon and chamomile.</p><h3>Conclusion</h3><p>Based on our findings, we report that these essential oils could potentially be applicable in controlling <i>P. digitatum</i> with reduced concern for human health, environmental contamination and possibly replacement of synthetic treatments.</p><h3>Graphical abstract</h3>\\n <div><figure><div><div><picture><source><img></source></picture></div></div></figure></div>\\n </div>\",\"PeriodicalId\":512,\"journal\":{\"name\":\"Chemical and Biological Technologies in Agriculture\",\"volume\":\"10 1\",\"pages\":\"\"},\"PeriodicalIF\":5.2000,\"publicationDate\":\"2023-08-22\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://chembioagro.springeropen.com/counter/pdf/10.1186/s40538-023-00434-3\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Chemical and Biological Technologies in Agriculture\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1186/s40538-023-00434-3\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"AGRICULTURE, MULTIDISCIPLINARY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Chemical and Biological Technologies in Agriculture","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1186/s40538-023-00434-3","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"AGRICULTURE, MULTIDISCIPLINARY","Score":null,"Total":0}
Antifungal effects of seven plant essential oils against Penicillium digitatum
Background
Research interest in plant essential oils has increased significantly due to their natural properties and consumer demand for safer methods of food preservation. Plants produce large amounts of secondary metabolites, which have potential activity against fungal pathogens. This study aimed at screening essential oils for their antifungal effects on citrus against Penicillium digitatum, morphological effect and finally determine which essential oils are the most effective.
Results
The EC50 of seven selected cinnamon (0.424 μL/mL), patchouli (0.513 μL/mL), vetiver (0.612 μL/mL), dill (1.597 μL/mL), origanum (1.971 μL/mL) and ylang (2.214 μL/mL) was determined. In addition, cinnamon substantially reduced sporulation (100%) followed by patchouli (86.02%), vetiver (82.73%), and chamomile (79.04%), respectively. Our GC–MS result determined variance in concentration of essential oils compound composition. The total compound composition in all seven essential oils > 1% was found to be 3 in cinnamon, 5 in dill, 10 in origanum, 13 in ylang, 11 in patchouli, 9 in chamomile and 16 in vetiver. Addition of essential oils significantly altered fungal morphology by scanning electron cryomicroscopy. Patchouli and origanum showed broken hyphae while there was an indication of severe deformation and collapse of spores in cinnamon and chamomile.
Conclusion
Based on our findings, we report that these essential oils could potentially be applicable in controlling P. digitatum with reduced concern for human health, environmental contamination and possibly replacement of synthetic treatments.
期刊介绍：
Chemical and Biological Technologies in Agriculture is an international, interdisciplinary, peer-reviewed forum for the advancement and application to all fields of agriculture of modern chemical, biochemical and molecular technologies. The scope of this journal includes chemical and biochemical processes aimed to increase sustainable agricultural and food production, the evaluation of quality and origin of raw primary products and their transformation into foods and chemicals, as well as environmental monitoring and remediation. Of special interest are the effects of chemical and biochemical technologies, also at the nano and supramolecular scale, on the relationships between soil, plants, microorganisms and their environment, with the help of modern bioinformatics. Another special focus is the use of modern bioorganic and biological chemistry to develop new technologies for plant nutrition and bio-stimulation, advancement of biorefineries from biomasses, safe and traceable food products, carbon storage in soil and plants and restoration of contaminated soils to agriculture.
This journal presents the first opportunity to bring together researchers from a wide number of disciplines within the agricultural chemical and biological sciences, from both industry and academia. The principle aim of Chemical and Biological Technologies in Agriculture is to allow the exchange of the most advanced chemical and biochemical knowledge to develop technologies which address one of the most pressing challenges of our times - sustaining a growing world population.
Chemical and Biological Technologies in Agriculture publishes original research articles, short letters and invited reviews. Articles from scientists in industry, academia as well as private research institutes, non-governmental and environmental organizations are encouraged.
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