Efficacy and possible mechanisms of perillaldehyde in control of Aspergillus niger causing grape decay

International Journal of Food Microbiology
Jun TianXue Peng

Abstract

A variety of plant products have been recognized for their antifungal activity and recently have attracted food industry attention for their efficacy in controlling postharvest fungal decay of fruits. The antifungal activity of perillaldehyde (PAE) was evaluated against Aspergillus niger, a known cause of grape spoilage, and possible mechanisms were explored. PAE showed notable antifungal activity against A. niger, with a minimum inhibitory concentration (MIC) and a minimum fungicidal concentration (MFC) of 0.25 and 1 μl/ml, respectively. The accumulation of mycelial biomass was also inhibited by PAE in a dose-dependent manner, completely inhibiting mycelial growth at 1 μl/ml. In vivo data confirmed that the vapour treatment of grapes with various concentrations of PAE markedly improved control of A. niger and suppressed natural decay. Concentrations of PAE of 0.075 μl/ml air showed the greatest inhibition of fungal growth compared to the controls. Further experiments indicated that PAE activated a membrane-active mechanism that inhibits ergosterol synthesis, increases membrane permeability (as evidenced by extracellular pH and conductivity measurements), and disrupts membrane integrity, leading to cell death. Our findings sugg...Continue Reading

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Citations

Oct 30, 2016·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Cheryl A HobbsShim-Mo Hayashi
Feb 23, 2017·Applied Microbiology and Biotechnology·Hui TianJun Tian
Jan 11, 2020·Frontiers in Microbiology·Su QuJun Tian
Mar 23, 2021·Critical Reviews in Food Science and Nutrition·Famous ErhunmwunseeJun Tian
Sep 18, 2021·Phytotherapy Research : PTR·Fahimeh NourbakhshVahid Soheili

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