FOOD MICROBIOLOGY
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2025
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IF 4.6
Xiaoyun Zhang,Yu Zhao,Esa Abiso Godana,Jun Li,Solairaj Dhanasekarana,Yuanyuan Xie,Lina Zhao,Hongyin Zhang
Sour rot caused by Aspergillus carbonarius is a common postharvest disease of grapes, which leads to the declined fruit quality and serious economic losses of grape industry. In this study, we investigated the control effectiveness of Sporidiobolus pararoseus Y16 induced by cyclic adenosine monophosphate (cAMP) against postharvest sour rot of grapes, and explored the potential action mechanisms. The outcomes presented that S. pararoseus Y16 induced by 0.05 mM cAMP for 24 h further mitigated sour rot compared with S. pararoseus Y16 cultured without cAMP. cAMP could enhance the colonization ability of S. pararoseus Y16. More importantly, cAMP-induced yeast further boosted the activities of antioxidant enzymes and the expression level of the corresponding genes, thus improving the ability of scavenging reactive oxygen species of grapes. Moreover, S. pararoseus Y16 induced by cAMP further mounted the activities of defensive enzymes in grapes, as well as the expression level of the corresponding genes, thereby strengthening the disease resistance of grapes. Additionally, the accumulation of resistant secondary metabolites was further augmented, which also contributed to improving the disease resistance of grapes. This research revealed that cAMP-induced culture is helpful to improve the effectiveness of S. pararoseus Y16 in controlling postharvest sour rot of grapes. This research provides a novel and effective biocontrol strategy for the grape industry to mitigate postharvest sour rot. By using cAMP-induced antagonistic microorganisms, the reliance on chemical fungicides could be potentially reduced, thereby promoting sustainable agricultural practices and enhancing the overall quality and safety of grape products.
研究领域:
植物病理学
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微生物学
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采后技术
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生物化学
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分子生物学
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产品关联
DOI
PubMed
高影响因子
FOOD CONTROL
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2014
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IF 2.819
Chunmei Jiang,Junling Shi,Xianqing Chen,Yanlin Liu
Fungal profiles and ochratoxin A (OTA) accumulation during wine making were investigated using five different wine grape cultivars, Cabernet Sauvignon, Pinot Noir, Merlot, Syrah and Petit Verdot and the intrinsic influences caused by sulfur dioxide, ethanol and combine effect of ethanol and reducing sugar were analyzed using Cabernet Sauvignon and inoculation of Aspergillus carbonarius . Aspergillus spp. and Penicillium spp. were found as the major fungi in all winemaking processes and were highly correlated with OTA accumulation in wine. Most fungi died and OTA production decreased after 48 h of alcoholic fermentation , being consistent with the period when ethanol accumulation increased. The addition of SO 2 significantly inhibited the growth and OTA production of A. carbonarius with complete inhibition at 500 mg/L. When the ethanol concentration in the must increased to the range of 2–4%, growth and OTA production of A. carbonarius were significantly inhibited. Reducing sugar concentration had no significant effect on the growth and OTA production of A. carbonarius within the levels changing during the winemaking. Therefore, the increase of ethanol concentration played an important role in causing the decrease of fungal contamination and OTA accumulation during winemaking.
研究领域:
食品微生物学
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真菌毒素学
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酿酒科学
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食品安全
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应用微生物学
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分子毒理学
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DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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2022
·Vol. 102
·期 10
·4054-4064
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IF 4.125
Xianxian Dong,Yin Wan,Yanru Chen,Xiaojiang Wu,Yulong Zhang,Mengfei Deng,Wenqin Cai,Xiaodan Wu,Guiming Fu
BACKGROUND Tannase is an enzyme produced by microbial fermentation and is widely used in the food industry; however, the molecular mechanism of tannase production by Aspergillus has not yet been studied. This study was conducted to reveal the differences in Aspergillus carbonarius tannase enzymatic characterization, secondary structures and molecular mechanisms after treatment of the strain with atmospheric and room temperature plasma (ARTP). RESULTS The results showed that the specific activity of tannase was improved by ARTP treatment, and it showed higher thermostability and tolerance to metal ions and additives. The enzymatic characterization and molecular docking results indicated that tannase had a higher affinity and catalytic rate with tannic acid as a substrate after ARTP treatment. In addition, the docking results indicated that Aspergillus tannases may catalyze tannic acid by forming two hydrogen-bonding networks with neighboring residues. RNA-seq analysis indicated that changes in steroid biosynthesis, glutathione metabolism, glycerolipid metabolism, oxidative phosphorylation pathway and mitogen-activated protein kinase signaling pathways might be crucial reasons for the high production of tannase. CONCLUSION ARTP enhanced the yield and properties of A. carbonarius tannase by changing the enzyme structure and cell metabolism. This study provides a theoretical basis for elucidating the molecular mechanism underlying high production of Aspergillus tannases. © 2022 Society of Chemical Industry.
研究领域:
微生物学
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生物化学
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基因组学
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酶学
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分子生物学
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
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IF 7
Rong Liu,Lingxuan Huang,Xuan Feng,Di Wang,Rasika Gunarathne,QingJun Kong,Jun Lu,Xueyan Ren
Aspergillus carbonarius , a common food-contaminating fungus, produces ochratoxin A (OTA) and poses a risk to human health. This study aimed to assess the inhibitory activity of tea tree essential oil and its main components, Terpene-4-ol (T4), α-terpineol (αS), and 3-carene (3C) against A. carbonarius . The study showed αS and T4 were the main antifungal components of tea tree essential oil, which primarily inhibit A. carbonarius growth through cell membrane disruption, reducing antioxidant enzyme activities (catalase, peroxidase, superoxide dismutase) and interrupting the tricarboxylic acid cycle. Furthermore, αS and T4 interacted with enzymes related to OTA biosynthesis. Molecular docking and molecular dynamics show that they bound mainly to P450 with a minimum binding energy of −7.232 kcal/mol, we infered that blocking the synthesis of OTA precursor OTβ. Our hypothesis was preliminarily verified by the detection of key substances in the OTA synthesis pathway. The results of UHPLC-QTOF-MS 2 analysis demonstrated that T4 achieved a degradation rate of 43 % for OTA, while αS reached 29.6 %, resulting in final breakdown products such as OTα and phenylalanine. These results indicated that α-terpinol and Terpene-4-ol have the potential to be used as naturally safe and efficient preservatives or active packaging to prevent OTA contamination.
研究领域:
食品科学
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微生物学
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毒理学
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产品关联
DOI
PubMed
高影响因子
MOLECULES
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2024
·Vol. 29
·期 3
·567
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IF 4.2
Yayun Guo,Zhe Wang,Yi He,Huanhuan Gao,Hongmei Shi
Aspergillus carbonariusis known to produce the carcinogenic ochratoxin A (OTA) in grapes. The metabolism process before OTA biosynthesis influences the content and composition of the volatile compounds in grapes. In this study, a self-established method based on QuEChERS coupled with high-performance liquid chromatography–fluorescence detection (HPLC-FLD) was used to determine the OTA levels during a seven-day contamination period. The results showed that OTA was detected on the second day after contamination withA. carbonarius. Thus, the first day was considered as the critical sampling timepoint for analyzing the volatiles in grapes before OTA biosynthesis. Additionally, the volatile compounds in grapes were analyzed using headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC-MS) and dispersive liquid–liquid microextraction gas chromatography–mass spectrometry (DLLME-GC-MS). The corresponding data were evaluated via multivariate data analysis using projection methods, including PCA and OPLS-DA. The results indicated significant differences in the nine volatile compounds in grapes contaminated withA. carbonariusbefore OTA biosynthesis. The results of the Pearson correlation analysis showed positive correlations between ethyl acetate, styrene, 1-hexanol and OTA; (E)-2-hexenal and nerolic acid were negatively correlated with OTA. Overall, these findings provide a theoretical basis for the early prediction of OTA formation in grape and grape products using GC-MS technology.Keywords:volatile compounds;Ochratoxin A;QuEChERS-HPLC-FLD;HS-SPME-GC-MS;DLLME-GC-MS;OPLS-DA
研究领域:
食品科学
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真菌学
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分析化学
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产品关联
DOI
PubMed
高影响因子
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