Study on the antifungal activity and mechanism of tea saponin from Camellia oleifera cake
The purpose of this study was to isolate tea saponin from defatted C. oleifera cake and explore its potential antifungal activity and mechanism. UHPLC–MS/MS identified the compounds, and the antibacterial activity of tea saponin was determined by the inhibition zone method and double dilution method...
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| Veröffentlicht in: | European food research & technology 2022-03, Vol.248 (3), p.783-795 |
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| creator | Yu, Zhiliang Wu, Xuehui He, Junhua |
| description | The purpose of this study was to isolate tea saponin from defatted
C. oleifera
cake and explore its potential antifungal activity and mechanism. UHPLC–MS/MS identified the compounds, and the antibacterial activity of tea saponin was determined by the inhibition zone method and double dilution method. In addition, the influence of tea saponin on the cell membrane, hyphae, and biofilm was studied to explore the antifungal mechanism of tea saponin. The results showed that the purity of tea saponin was 90.61%, and the main components of
C. oleifera
saponins were oleiferasaponin D
3
. Tea saponin has an apparent inhibitory effect on fungus. The minimum inhibitory concentrations (MIC) of the tea saponin against
C. albicans
,
S. cerevisiae
, and
Penicillium
were 0.078, 0.156, and 0.156 mg/mL, while the minimum fungicidal concentrations (MFC) were 0.312, 0.625, and 0.625 mg/mL, respectively. Tea saponin could destroy the cell membrane structure, which led to the leakage of cell contents and inhibited the growth of mycelium, reduced cell adhesion and aggregation, and effectively inhibited the formation of biofilm of
C. albicans
. Transcriptomic analyses indicated that tea saponin could down-regulate the expression of several hyphae- and biofilm-related genes (ALS3, ECE1, HWP1, EFG1, and UME6). This study confirmed that tea saponin from
C. oleifera
cake can be used as an effective source of natural antifungal agents and provide guidance on their utilization in the field of food safety. |
| doi_str_mv | 10.1007/s00217-021-03929-1 |
| format | Article |
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C. oleifera
cake and explore its potential antifungal activity and mechanism. UHPLC–MS/MS identified the compounds, and the antibacterial activity of tea saponin was determined by the inhibition zone method and double dilution method. In addition, the influence of tea saponin on the cell membrane, hyphae, and biofilm was studied to explore the antifungal mechanism of tea saponin. The results showed that the purity of tea saponin was 90.61%, and the main components of
C. oleifera
saponins were oleiferasaponin D
3
. Tea saponin has an apparent inhibitory effect on fungus. The minimum inhibitory concentrations (MIC) of the tea saponin against
C. albicans
,
S. cerevisiae
, and
Penicillium
were 0.078, 0.156, and 0.156 mg/mL, while the minimum fungicidal concentrations (MFC) were 0.312, 0.625, and 0.625 mg/mL, respectively. Tea saponin could destroy the cell membrane structure, which led to the leakage of cell contents and inhibited the growth of mycelium, reduced cell adhesion and aggregation, and effectively inhibited the formation of biofilm of
C. albicans
. Transcriptomic analyses indicated that tea saponin could down-regulate the expression of several hyphae- and biofilm-related genes (ALS3, ECE1, HWP1, EFG1, and UME6). This study confirmed that tea saponin from
C. oleifera
cake can be used as an effective source of natural antifungal agents and provide guidance on their utilization in the field of food safety.</description><identifier>ISSN: 1438-2377</identifier><identifier>EISSN: 1438-2385</identifier><identifier>DOI: 10.1007/s00217-021-03929-1</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer Berlin Heidelberg</publisher><subject>Agriculture ; Analytical Chemistry ; Antibacterial activity ; Antifungal activity ; Antifungal agents ; Biofilms ; Biotechnology ; Cell adhesion ; Cell membranes ; Chemistry ; Chemistry and Materials Science ; Dilution ; Food safety ; Food Science ; Forestry ; Fungi ; Fungicides ; Hyphae ; Membrane structure ; Membrane structures ; Minimum inhibitory concentration ; Original Paper ; Saponins ; Tea ; Transcriptomics</subject><ispartof>European food research & technology, 2022-03, Vol.248 (3), p.783-795</ispartof><rights>The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature 2021</rights><rights>The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature 2021.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c385t-3fc214ff067dc64a35f7ce6fc8de5db58ba8805e2255374e3d2b9b644ea02743</citedby><cites>FETCH-LOGICAL-c385t-3fc214ff067dc64a35f7ce6fc8de5db58ba8805e2255374e3d2b9b644ea02743</cites><orcidid>0000-0001-9011-0745</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s00217-021-03929-1$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s00217-021-03929-1$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>315,781,785,27929,27930,41493,42562,51324</link.rule.ids></links><search><creatorcontrib>Yu, Zhiliang</creatorcontrib><creatorcontrib>Wu, Xuehui</creatorcontrib><creatorcontrib>He, Junhua</creatorcontrib><title>Study on the antifungal activity and mechanism of tea saponin from Camellia oleifera cake</title><title>European food research & technology</title><addtitle>Eur Food Res Technol</addtitle><description>The purpose of this study was to isolate tea saponin from defatted
C. oleifera
cake and explore its potential antifungal activity and mechanism. UHPLC–MS/MS identified the compounds, and the antibacterial activity of tea saponin was determined by the inhibition zone method and double dilution method. In addition, the influence of tea saponin on the cell membrane, hyphae, and biofilm was studied to explore the antifungal mechanism of tea saponin. The results showed that the purity of tea saponin was 90.61%, and the main components of
C. oleifera
saponins were oleiferasaponin D
3
. Tea saponin has an apparent inhibitory effect on fungus. The minimum inhibitory concentrations (MIC) of the tea saponin against
C. albicans
,
S. cerevisiae
, and
Penicillium
were 0.078, 0.156, and 0.156 mg/mL, while the minimum fungicidal concentrations (MFC) were 0.312, 0.625, and 0.625 mg/mL, respectively. Tea saponin could destroy the cell membrane structure, which led to the leakage of cell contents and inhibited the growth of mycelium, reduced cell adhesion and aggregation, and effectively inhibited the formation of biofilm of
C. albicans
. Transcriptomic analyses indicated that tea saponin could down-regulate the expression of several hyphae- and biofilm-related genes (ALS3, ECE1, HWP1, EFG1, and UME6). This study confirmed that tea saponin from
C. oleifera
cake can be used as an effective source of natural antifungal agents and provide guidance on their utilization in the field of food safety.</description><subject>Agriculture</subject><subject>Analytical Chemistry</subject><subject>Antibacterial activity</subject><subject>Antifungal activity</subject><subject>Antifungal agents</subject><subject>Biofilms</subject><subject>Biotechnology</subject><subject>Cell adhesion</subject><subject>Cell membranes</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Dilution</subject><subject>Food safety</subject><subject>Food Science</subject><subject>Forestry</subject><subject>Fungi</subject><subject>Fungicides</subject><subject>Hyphae</subject><subject>Membrane structure</subject><subject>Membrane structures</subject><subject>Minimum inhibitory concentration</subject><subject>Original Paper</subject><subject>Saponins</subject><subject>Tea</subject><subject>Transcriptomics</subject><issn>1438-2377</issn><issn>1438-2385</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNp9UMtKAzEUDaJgrf6Aq4Dr0TwnM0spvqDgwm5chUwmaVNnkppkhP690Yru3Jx7uZzH5QBwidE1RkjcJIQIFlWBCtGWtBU-AjPMaFMR2vDj312IU3CW0hYh3taYzcDrS576PQwe5o2BymdnJ79WA1Q6uw-X9-XWw9HojfIujTBYmI2CSe2Cdx7aGEa4UKMZBqdgGIyzJiqo1Zs5BydWDclc_Mw5WN3frRaP1fL54Wlxu6x0-SxX1GqCmbWoFr2umaLcCm1qq5ve8L7jTaeaBnFDCOdUMEN70rVdzZhRiAhG5-DqYLuL4X0yKcttmKIviZLUpMU1xoQWFjmwdAwpRWPlLrpRxb3ESH41KA8NygLyu0GJi4geRKmQ_drEP-t_VJ9jB3Pr</recordid><startdate>20220301</startdate><enddate>20220301</enddate><creator>Yu, Zhiliang</creator><creator>Wu, Xuehui</creator><creator>He, Junhua</creator><general>Springer Berlin Heidelberg</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QO</scope><scope>7QR</scope><scope>7RQ</scope><scope>7T7</scope><scope>7WY</scope><scope>7WZ</scope><scope>7X2</scope><scope>7XB</scope><scope>87Z</scope><scope>88I</scope><scope>8FD</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>8FL</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FRNLG</scope><scope>F~G</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>K60</scope><scope>K6~</scope><scope>L.-</scope><scope>L6V</scope><scope>M0C</scope><scope>M0K</scope><scope>M2P</scope><scope>M7S</scope><scope>P64</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>Q9U</scope><orcidid>https://orcid.org/0000-0001-9011-0745</orcidid></search><sort><creationdate>20220301</creationdate><title>Study on the antifungal activity and mechanism of tea saponin from Camellia oleifera cake</title><author>Yu, Zhiliang ; Wu, Xuehui ; He, Junhua</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c385t-3fc214ff067dc64a35f7ce6fc8de5db58ba8805e2255374e3d2b9b644ea02743</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Agriculture</topic><topic>Analytical Chemistry</topic><topic>Antibacterial activity</topic><topic>Antifungal activity</topic><topic>Antifungal agents</topic><topic>Biofilms</topic><topic>Biotechnology</topic><topic>Cell adhesion</topic><topic>Cell membranes</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Dilution</topic><topic>Food safety</topic><topic>Food Science</topic><topic>Forestry</topic><topic>Fungi</topic><topic>Fungicides</topic><topic>Hyphae</topic><topic>Membrane structure</topic><topic>Membrane structures</topic><topic>Minimum inhibitory concentration</topic><topic>Original Paper</topic><topic>Saponins</topic><topic>Tea</topic><topic>Transcriptomics</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Yu, Zhiliang</creatorcontrib><creatorcontrib>Wu, Xuehui</creatorcontrib><creatorcontrib>He, Junhua</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Career & Technical Education Database</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Access via ABI/INFORM (ProQuest)</collection><collection>ABI/INFORM Global (PDF only)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ABI/INFORM Global (Alumni Edition)</collection><collection>Science Database (Alumni Edition)</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ABI/INFORM Collection (Alumni Edition)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Business Premium Collection</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Engineering Research Database</collection><collection>Business Premium Collection (Alumni)</collection><collection>ABI/INFORM Global (Corporate)</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Business Collection (Alumni Edition)</collection><collection>ProQuest Business Collection</collection><collection>ABI/INFORM Professional Advanced</collection><collection>ProQuest Engineering Collection</collection><collection>ABI/INFORM Global</collection><collection>Agricultural Science Database</collection><collection>Science Database</collection><collection>Engineering Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>ProQuest One Business</collection><collection>ProQuest One Business (Alumni)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><collection>ProQuest Central Basic</collection><jtitle>European food research & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Yu, Zhiliang</au><au>Wu, Xuehui</au><au>He, Junhua</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Study on the antifungal activity and mechanism of tea saponin from Camellia oleifera cake</atitle><jtitle>European food research & technology</jtitle><stitle>Eur Food Res Technol</stitle><date>2022-03-01</date><risdate>2022</risdate><volume>248</volume><issue>3</issue><spage>783</spage><epage>795</epage><pages>783-795</pages><issn>1438-2377</issn><eissn>1438-2385</eissn><abstract>The purpose of this study was to isolate tea saponin from defatted
C. oleifera
cake and explore its potential antifungal activity and mechanism. UHPLC–MS/MS identified the compounds, and the antibacterial activity of tea saponin was determined by the inhibition zone method and double dilution method. In addition, the influence of tea saponin on the cell membrane, hyphae, and biofilm was studied to explore the antifungal mechanism of tea saponin. The results showed that the purity of tea saponin was 90.61%, and the main components of
C. oleifera
saponins were oleiferasaponin D
3
. Tea saponin has an apparent inhibitory effect on fungus. The minimum inhibitory concentrations (MIC) of the tea saponin against
C. albicans
,
S. cerevisiae
, and
Penicillium
were 0.078, 0.156, and 0.156 mg/mL, while the minimum fungicidal concentrations (MFC) were 0.312, 0.625, and 0.625 mg/mL, respectively. Tea saponin could destroy the cell membrane structure, which led to the leakage of cell contents and inhibited the growth of mycelium, reduced cell adhesion and aggregation, and effectively inhibited the formation of biofilm of
C. albicans
. Transcriptomic analyses indicated that tea saponin could down-regulate the expression of several hyphae- and biofilm-related genes (ALS3, ECE1, HWP1, EFG1, and UME6). This study confirmed that tea saponin from
C. oleifera
cake can be used as an effective source of natural antifungal agents and provide guidance on their utilization in the field of food safety.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer Berlin Heidelberg</pub><doi>10.1007/s00217-021-03929-1</doi><tpages>13</tpages><orcidid>https://orcid.org/0000-0001-9011-0745</orcidid></addata></record> |
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| ispartof | European food research & technology, 2022-03, Vol.248 (3), p.783-795 |
| issn | 1438-2377 1438-2385 |
| language | eng |
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| source | SpringerNature Journals |
| subjects | Agriculture Analytical Chemistry Antibacterial activity Antifungal activity Antifungal agents Biofilms Biotechnology Cell adhesion Cell membranes Chemistry Chemistry and Materials Science Dilution Food safety Food Science Forestry Fungi Fungicides Hyphae Membrane structure Membrane structures Minimum inhibitory concentration Original Paper Saponins Tea Transcriptomics |
| title | Study on the antifungal activity and mechanism of tea saponin from Camellia oleifera cake |
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