Antifungal mechanism of Angelica sinensis essential oil against Penicillium roqueforti and its application in extending the shelf life of bread

There are a variety of reports on the application of Angelica sinensis essential oil (ASEO) in the biomedical field. However, the antifungal mechanism of ASEO has not been reported. In this study, the antifungal mechanism of ASEO against Penicillium roqueforti was investigated by proteomics and geno...

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Bibliographic Details
Published in:International journal of food microbiology 2024-01, Vol.408, p.110427-110427, Article 110427
Main Authors: Gao, Qingchao, Qi, Jingjing, Tan, Yulong, Ju, Jian
Format: Article
Language:English
Subjects:
Antifungal activity
Antifungal mechanism
Essential oil
Food preservation
Genomics
Proteomics
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Summary:There are a variety of reports on the application of Angelica sinensis essential oil (ASEO) in the biomedical field. However, the antifungal mechanism of ASEO has not been reported. In this study, the antifungal mechanism of ASEO against Penicillium roqueforti was investigated by proteomics and genomics. ASEO can increase the permeability of P. roqueforti cell membrane and decrease the content of lipid and trehalose. With the increase of glycerol content, the HOG signaling pathway can be upregulated. Consistent with the above phenotypic changes, proteomics confirmed that ASEO treatment inhibited the steroid synthesis pathway of P. roqueforti. The significant down-regulation of ERG4, ERG6, ERG25, SMT1, and FDFT1 gene expression confirmed this conclusion. Cluster+activates the MAPK and UPP signaling pathways and ultimately leads to cell apoptosis. The bread shelf life experiment showed that ASEO could extend the shelf life of bread up to day 7. This study provides new evidence for the antifungal activity of ASEO against P. roqueforti and will promote the use of ASEO in the preservation of food and agricultural products. •The ASEO can increase the permeability of cell membrane and reduce the content of lipid and trehalose•The ASEO treatment inhibited the steroid synthesis pathway of P. roqueforti•The ASEO down-regulates the expression of ERG4, ERG6, ERG25, SMT1 and FDFT1 genes•The ASEO activated MAPK and UPP signaling pathways and ultimately led to cell apoptosis•The ASEO could extend the shelf life of bread to the 7th day
ISSN:0168-1605
1879-3460
DOI:10.1016/j.ijfoodmicro.2023.110427