Plasma activated Ezhangfeng Cuji as innovative antifungal agent and its inactivation mechanism

Candida albicans is a highly drug-resistant fungus for which new treatments are urgently needed due to the lack of clinically effective options. In this study, we evaluated the antifungal activity and mechanism of plasma-activated Ezhangfeng Cuji (PAEC) against Candida albicans and compared it with physiological saline (PS), plasma-activated physiological saline (PAPS) and Ezhangfeng Cuji (EC). After dielectric barrier discharge (DBD) plasma treatment with EC for 20 min followed by a 10 min immersion of Candida albicans, the fungus was reduced by approximately 3 orders of magnitude. High performance liquid chromatography (HPLC) results showed an increase of 41.18% and 129.88% in the concentration of oxymatrine and rhein, respectively, after plasma-treated EC. The concentrations of reactive species (RS), such as H₂O₂, [Formula: see text], and O₃, were found to be higher and the pH value was getting lower in PS after plasma treatment. Detailed analysis of intracellular material leakage, reactive oxygen species (ROS), apoptosis for Candida albicans and observation by transmission electron microscopy (TEM) and scanning electron microscopy (SEM) demonstrated that PAPS, EC and PAEC disrupt the morphological structure of Candida albicans to varying degrees.Additionally, specific analyses on Candida albicans virulence factors, such as adhesion to tissue surfaces, cell surface hydrophobicity (CSH), the transition of yeast-phase cells to mycelium-phase cells, and the secretion of hydrolytic enzymes for Candida albicans were conducted and found to be inhibited after PAPS/EC/PAEC treatment. In our investigation, the inhibitory effects on Candida albicans were ranked from strong to weak as follows: PAEC, EC, PAPS, and PS.

Acidity drives volatile metabolites in the spontaneous fermentation of sesame flavor-type baijiu

Environmental factors play an important role in contributing to intricate compositional dynamics and volatile metabolites in food fermentation. However, our understanding of which and how environmental factors affect volatile metabolites during sesame flavor-type baijiu fermentation is poor. Here, we examined the effects of environmental factors on the bacterial and fungal community to determine how changes in representative factors impact the microbial structure, diversity, and volatile metabolites in three fermentations. Results showed that bacterial community (ANOSIM: R = 0.79, P = 0.001), fungal community (ANOSIM: R = 0.65, P = 0.001), and volatile metabolites (ANOSIM: R = 0.84, P = 0.001) were significantly different in three fermentations. Acidity, ethanol, and moisture negatively impacted bacterial composition and diversity (P < 0.05). The fungal diversity and structure were positively and significantly affected by acidity (path coefficient, b = 0.54 for diversity, b = 0.35 for structure, P < 0.05). The fungal community rather than the bacterial community was the strongest driver of volatile metabolites. Fungal structure and diversity were equally important for the composition and content of volatile metabolites (structure: b = 0.50, diversity: b = 0.56, P < 0.05). 66 % of variations in volatile metabolites could be explained. Altogether these results indicated that acidity strongly drove volatile metabolites by modulating fungal structure and diversity. This work provides insights into managing volatile metabolites by regulating initial acidity in sesame flavor-type baijiu fermentation.

Investigation of Fungal Strains Composition in Fruit Pollens for Artificial Pollination

Plants pollination are conducted through various pollinators such as wind, animals, and insects. Recently, the necessity for artificial pollination is drawing attention as the proportion of natural pollinators involved is decreasing over the years. Likewise, the trade in pollen for artificial pollination is also increasing worldwide. Through these imported pollens, many unknown microorganisms can flow from foreign countries. Among them, spores of various fungi present in the particles of pollen can be dispersed throughout the orchard. Therefore, in this study, the composition of fungal communities in imported pollen was revealed, and potential ecological characteristics of the fungi were investigated in four types of imported pollen. Top 10 operational taxonomic unit (OTU) of fungi were ranked among the following groups: Alternaria sp., Cladosporium sp., and Didymella glomerata which belong to many pathogenic species. Through FUNGuild analysis, the proportion of OTUs, which is assumed to be potentially plant pathogens, was higher than 50%, except for apple pollen in 2018. Based on this study of fungal structure, this information can suggest the direction of the pollen quarantine process and contribute to fungal biology in pollen.