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Gao Q, Qi J, Tan Y, Ju J. Antifungal mechanism of Angelica sinensis essential oil against Penicillium roqueforti and its application in extending the shelf life of bread. Int J Food Microbiol 2024; 408:110427. [PMID: 37827052 DOI: 10.1016/j.ijfoodmicro.2023.110427] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 07/07/2023] [Accepted: 10/03/2023] [Indexed: 10/14/2023]
Abstract
There are a variety of reports on the application of Angelica sinensis essential oil (ASEO) in the biomedical field. However, the antifungal mechanism of ASEO has not been reported. In this study, the antifungal mechanism of ASEO against Penicillium roqueforti was investigated by proteomics and genomics. ASEO can increase the permeability of P. roqueforti cell membrane and decrease the content of lipid and trehalose. With the increase of glycerol content, the HOG signaling pathway can be upregulated. Consistent with the above phenotypic changes, proteomics confirmed that ASEO treatment inhibited the steroid synthesis pathway of P. roqueforti. The significant down-regulation of ERG4, ERG6, ERG25, SMT1, and FDFT1 gene expression confirmed this conclusion. Cluster+activates the MAPK and UPP signaling pathways and ultimately leads to cell apoptosis. The bread shelf life experiment showed that ASEO could extend the shelf life of bread up to day 7. This study provides new evidence for the antifungal activity of ASEO against P. roqueforti and will promote the use of ASEO in the preservation of food and agricultural products.
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Affiliation(s)
- Qingchao Gao
- Special Food Research Institute, Qingdao Agricultural University, Qingdao 266109, People's Republic of China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China; Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China; Shandong Technology Innovation Center of Special Food, Qingdao, 266109, People's Republic of China
| | - Jingjing Qi
- Special Food Research Institute, Qingdao Agricultural University, Qingdao 266109, People's Republic of China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China; Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China; Shandong Technology Innovation Center of Special Food, Qingdao, 266109, People's Republic of China
| | - Yulong Tan
- Special Food Research Institute, Qingdao Agricultural University, Qingdao 266109, People's Republic of China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China; Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China; Shandong Technology Innovation Center of Special Food, Qingdao, 266109, People's Republic of China
| | - Jian Ju
- Special Food Research Institute, Qingdao Agricultural University, Qingdao 266109, People's Republic of China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China; Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China; Shandong Technology Innovation Center of Special Food, Qingdao, 266109, People's Republic of China.
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Development of smoke flavour-antimicrobial packaging from coconut fibre using Litsea cubeba essential oil and wood smoke for dried fish preservation and reduction of PAH. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109629] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Sinthupachee A, Koomhin P, Matan N, Matan N. Effect of combined treatment including
Listea cubeta
essential oil and wood smoke on
Aspergillus niger
development and consumer acceptability of dried catfish (
Ariidae
). Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Apiram Sinthupachee
- Food Industry, School of Agricultural Technology and Food Industry Walailak University Nakhon Si Thammarat 80160 Thailand
- Research Center of Excellence in Innovation of Essential Oil Walailak University Nakhon Si Thammarat 80160 Thailand
| | - Phanit Koomhin
- Research Center of Excellence in Innovation of Essential Oil Walailak University Nakhon Si Thammarat 80160 Thailand
- School of Medicine Walailak University Nakhon Si Thammarat 80160 Thailand
| | - Nirundorn Matan
- School of Engineering and Technology Walailak University Nakhon Si Thammarat 80160 Thailand
| | - Narumol Matan
- Food Industry, School of Agricultural Technology and Food Industry Walailak University Nakhon Si Thammarat 80160 Thailand
- Research Center of Excellence in Innovation of Essential Oil Walailak University Nakhon Si Thammarat 80160 Thailand
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Effects of salt concentrations on the advanced glycation end-products in dried salted spanish mackerel fillets during storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01440-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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