Antifungal Mechanism of Cinnamon Essential Oil against Chinese Yam-Derived Aspergillus niger
Chinese yam with damaged outer skin can be easily oxidized and infected by spoilage fungi. To find preservatives in the storage of the Chinese yam, Aspergillus niger 103 was isolated, identified, and determined as the dominant spoilage fungus in Chinese yam according to Koch’s postulates. Then, the...
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| Veröffentlicht in: | Journal of food processing and preservation 2023-04, Vol.2023, p.1-9 |
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| container_title | Journal of food processing and preservation |
| container_volume | 2023 |
| creator | Wang, Mingcheng Liu, Huiyuan Dang, Yuanyuan Li, Dahong Qiao, Zhu Wang, Gailing Liu, Guo Xu, Jin Li, Enzhong |
| description | Chinese yam with damaged outer skin can be easily oxidized and infected by spoilage fungi. To find preservatives in the storage of the Chinese yam, Aspergillus niger 103 was isolated, identified, and determined as the dominant spoilage fungus in Chinese yam according to Koch’s postulates. Then, the strain was used as a model to screen antifungal agents and study antifungal mechanisms in this study. We found that cinnamon essential oil was the best antifungal agent, and the minimum concentration against Aspergillus niger 103 was 25 μg/mL. The storage life of Chinese yam could significantly extend by 27.66 days by spraying with cinnamon essential oil (25 μg/mL). To further explore the antifungal mechanism of cinnamon essential oil against Aspergillus niger 103, alkaline phosphatase activity and electrolyte content in the fungal solution were measured. The alkaline phosphatase activity and electrolyte content of the fungal solution with cinnamon essential oil were significantly increased than those without cinnamon essential oil, which showed that the cinnamon essential oil could destroy the integrity of the cell wall and cell membrane of Aspergillus niger 103, and disrupted cellular homeostasis of Aspergillus niger 103. |
| doi_str_mv | 10.1155/2023/5777460 |
| format | Article |
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To find preservatives in the storage of the Chinese yam, Aspergillus niger 103 was isolated, identified, and determined as the dominant spoilage fungus in Chinese yam according to Koch’s postulates. Then, the strain was used as a model to screen antifungal agents and study antifungal mechanisms in this study. We found that cinnamon essential oil was the best antifungal agent, and the minimum concentration against Aspergillus niger 103 was 25 μg/mL. The storage life of Chinese yam could significantly extend by 27.66 days by spraying with cinnamon essential oil (25 μg/mL). To further explore the antifungal mechanism of cinnamon essential oil against Aspergillus niger 103, alkaline phosphatase activity and electrolyte content in the fungal solution were measured. The alkaline phosphatase activity and electrolyte content of the fungal solution with cinnamon essential oil were significantly increased than those without cinnamon essential oil, which showed that the cinnamon essential oil could destroy the integrity of the cell wall and cell membrane of Aspergillus niger 103, and disrupted cellular homeostasis of Aspergillus niger 103.</description><identifier>ISSN: 0145-8892</identifier><identifier>EISSN: 1745-4549</identifier><identifier>DOI: 10.1155/2023/5777460</identifier><language>eng</language><publisher>Hindawi</publisher><subject>Analysis ; Antifungal agents</subject><ispartof>Journal of food processing and preservation, 2023-04, Vol.2023, p.1-9</ispartof><rights>Copyright © 2023 Mingcheng Wang et al.</rights><rights>COPYRIGHT 2023 John Wiley & Sons, Inc.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c306t-6a9527eb7f6625ec57fc221e6bc5001ecc565f6cc02382d6e52e9a41f9b48e273</citedby><cites>FETCH-LOGICAL-c306t-6a9527eb7f6625ec57fc221e6bc5001ecc565f6cc02382d6e52e9a41f9b48e273</cites><orcidid>0000-0001-7014-282X</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids></links><search><contributor>Perumal, Anand Babu</contributor><creatorcontrib>Wang, Mingcheng</creatorcontrib><creatorcontrib>Liu, Huiyuan</creatorcontrib><creatorcontrib>Dang, Yuanyuan</creatorcontrib><creatorcontrib>Li, Dahong</creatorcontrib><creatorcontrib>Qiao, Zhu</creatorcontrib><creatorcontrib>Wang, Gailing</creatorcontrib><creatorcontrib>Liu, Guo</creatorcontrib><creatorcontrib>Xu, Jin</creatorcontrib><creatorcontrib>Li, Enzhong</creatorcontrib><title>Antifungal Mechanism of Cinnamon Essential Oil against Chinese Yam-Derived Aspergillus niger</title><title>Journal of food processing and preservation</title><description>Chinese yam with damaged outer skin can be easily oxidized and infected by spoilage fungi. 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The alkaline phosphatase activity and electrolyte content of the fungal solution with cinnamon essential oil were significantly increased than those without cinnamon essential oil, which showed that the cinnamon essential oil could destroy the integrity of the cell wall and cell membrane of Aspergillus niger 103, and disrupted cellular homeostasis of Aspergillus niger 103.</description><subject>Analysis</subject><subject>Antifungal agents</subject><issn>0145-8892</issn><issn>1745-4549</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>RHX</sourceid><recordid>eNp9kE9LAzEQxYMoWKs3P0DAo26bZHeS3eOy1j-g9KIHQVjSdLKN7GbLplX89qa0F0FkDjPM_N7Ae4RccjbhHGAqmEinoJTKJDsiI64ySDLIimMyYjzOeV6IU3IWwgdjKQBLR-S99Btnt77RLX1Gs9LehY72llbOe931ns5CwMjE-9y1VDfa-bCh1cp5DEjfdJfc4uA-cUnLsMahcW27DdS7BodzcmJ1G_Di0Mfk9W72Uj0kT_P7x6p8SkzK5CaRugChcKGslALQgLJGCI5yYYAxjsaABCuNifZysZQIAgudcVssshyFSsfkav83usDaedtvBm06F0xdKpBMCEghUpM_qFhL7JzpPVoX978EN3uBGfoQBrT1enCdHr5rzupd4PUu8PoQeMSv93iMZqm_3P_0D_Cbfr8</recordid><startdate>20230404</startdate><enddate>20230404</enddate><creator>Wang, Mingcheng</creator><creator>Liu, Huiyuan</creator><creator>Dang, Yuanyuan</creator><creator>Li, Dahong</creator><creator>Qiao, Zhu</creator><creator>Wang, Gailing</creator><creator>Liu, Guo</creator><creator>Xu, Jin</creator><creator>Li, Enzhong</creator><general>Hindawi</general><general>John Wiley & Sons, Inc</general><scope>RHU</scope><scope>RHW</scope><scope>RHX</scope><scope>AAYXX</scope><scope>CITATION</scope><orcidid>https://orcid.org/0000-0001-7014-282X</orcidid></search><sort><creationdate>20230404</creationdate><title>Antifungal Mechanism of Cinnamon Essential Oil against Chinese Yam-Derived Aspergillus niger</title><author>Wang, Mingcheng ; Liu, Huiyuan ; Dang, Yuanyuan ; Li, Dahong ; Qiao, Zhu ; Wang, Gailing ; Liu, Guo ; Xu, Jin ; Li, Enzhong</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c306t-6a9527eb7f6625ec57fc221e6bc5001ecc565f6cc02382d6e52e9a41f9b48e273</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Analysis</topic><topic>Antifungal agents</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Wang, Mingcheng</creatorcontrib><creatorcontrib>Liu, Huiyuan</creatorcontrib><creatorcontrib>Dang, Yuanyuan</creatorcontrib><creatorcontrib>Li, Dahong</creatorcontrib><creatorcontrib>Qiao, Zhu</creatorcontrib><creatorcontrib>Wang, Gailing</creatorcontrib><creatorcontrib>Liu, Guo</creatorcontrib><creatorcontrib>Xu, Jin</creatorcontrib><creatorcontrib>Li, Enzhong</creatorcontrib><collection>Hindawi Publishing Complete</collection><collection>Hindawi Publishing Subscription Journals</collection><collection>Hindawi Publishing Open Access</collection><collection>CrossRef</collection><jtitle>Journal of food processing and preservation</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Wang, Mingcheng</au><au>Liu, Huiyuan</au><au>Dang, Yuanyuan</au><au>Li, Dahong</au><au>Qiao, Zhu</au><au>Wang, Gailing</au><au>Liu, Guo</au><au>Xu, Jin</au><au>Li, Enzhong</au><au>Perumal, Anand Babu</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Antifungal Mechanism of Cinnamon Essential Oil against Chinese Yam-Derived Aspergillus niger</atitle><jtitle>Journal of food processing and preservation</jtitle><date>2023-04-04</date><risdate>2023</risdate><volume>2023</volume><spage>1</spage><epage>9</epage><pages>1-9</pages><issn>0145-8892</issn><eissn>1745-4549</eissn><abstract>Chinese yam with damaged outer skin can be easily oxidized and infected by spoilage fungi. To find preservatives in the storage of the Chinese yam, Aspergillus niger 103 was isolated, identified, and determined as the dominant spoilage fungus in Chinese yam according to Koch’s postulates. Then, the strain was used as a model to screen antifungal agents and study antifungal mechanisms in this study. We found that cinnamon essential oil was the best antifungal agent, and the minimum concentration against Aspergillus niger 103 was 25 μg/mL. The storage life of Chinese yam could significantly extend by 27.66 days by spraying with cinnamon essential oil (25 μg/mL). To further explore the antifungal mechanism of cinnamon essential oil against Aspergillus niger 103, alkaline phosphatase activity and electrolyte content in the fungal solution were measured. The alkaline phosphatase activity and electrolyte content of the fungal solution with cinnamon essential oil were significantly increased than those without cinnamon essential oil, which showed that the cinnamon essential oil could destroy the integrity of the cell wall and cell membrane of Aspergillus niger 103, and disrupted cellular homeostasis of Aspergillus niger 103.</abstract><pub>Hindawi</pub><doi>10.1155/2023/5777460</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0001-7014-282X</orcidid><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of food processing and preservation, 2023-04, Vol.2023, p.1-9 |
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| language | eng |
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| source | Wiley Online Library Open Access; Business Source Complete; Alma/SFX Local Collection |
| subjects | Analysis Antifungal agents |
| title | Antifungal Mechanism of Cinnamon Essential Oil against Chinese Yam-Derived Aspergillus niger |
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