Antifungal effect and mechanism of garlic oil on Penicillium funiculosum

Abstract

Garlic oil is a kind of fungicide, but little is known about its antifungal effects and mechanism. In this study, the chemical constituents, antifungal activity, and effects of garlic oil were studied with Penicillium funiculosum as a model strain. Results showed that the minimum fungicidal concentrations (MFCs, v/v) were 0.125 and 0.0313 % in agar medium and broth medium, respectively, suggesting that the garlic oil had a strong antifungal activity. The main ingredients of garlic oil were identified as sulfides, mainly including disulfides (36 %), trisulfides (32 %) and monosulfides (29 %) by gas chromatograph-mass spectrometer (GC/MS), which were estimated as the dominant antifungal factors. The observation results by transmission electron microscope (TEM) and scanning electron microscope (SEM) indicated that garlic oil could firstly penetrate into hyphae cells and even their organelles, and then destroy the cellular structure, finally leading to the leakage of both cytoplasm and macromolecules. Further proteomic analysis displayed garlic oil was able to induce a stimulated or weakened expression of some key proteins for physiological metabolism. Therefore, our study proved that garlic oil can work multiple sites of the hyphae of P. funiculosum to cause their death. The high antifungal effects of garlic oil makes it a broad application prospect in antifungal industries.

Stability and extraction of bioactive sulfur compounds from Allium genus processed by traditional and innovative technologies

“…It has been shown that Allium containing vegetables, especially garlic, possess very high antioxidant activities (Halliwell et al, 1992;Kinalski and Noreña, 2014;Locatelli et al, 2017;Zhang et al, 2015), with various bioactivities such as antifungal (Fratianni et al, 2016;Li et al, 2014;Yoshida et al, 1987), antiviral (Weber et al, 1992), antibacterial (Brown et al, 2013;Yoshida et al, 1999), hypoglycemic (Liu et al, 2007;Ryan et al, 2001), hyperglycemic (Hou et al, 2010;Moradi et al, 2013), hypolipidemic (Bordia et al, 1998) and anti-atherosclerotic activities (Ashraf et al, 2005;Karagodin et al, 2016). Furthermore, recent studies have associated garlic consumption with preventive effects on human cancer (Chiavarini et al, 2016;de Giorgio and Stebbing, 2016;Kaschula et al, 2016;Myneni et al, 2016;Saud et al, 2016;Smith et al, 2016).…”

Actividad antifúngica in vitro del aceite esencial de ajo (Allium sativum L.) contra Alternaria tenuissima

“…This effect of garlic essential oil has been reported in growth stages of Aspergillus versicolor and Penicillium funiculosum (Kocić-Tanackov et al 2012;Li et al, 2014). When evaluating the CMI of the essential oil versus A. tenuissima, a fungistatic effect was observed.…”

“…It is possible that garlic essential oil interacts with the cell membrane, and when its concentration is reduced in time by the volatility of its components, the interaction diminishes and the fungus normalizes its metabolism. Tian et al (2012) found alterations in the cell membrane of Aspergillus flavus, particularly ergosterol, (Kocić-Tanackov et al 2012;Li et al, 2014). Al evaluar la CMI del aceite esencial contra A. tenuissima se observó un efecto fungistático.…”

Garlic extract in prosthesis-related infections: a literature review

“…15 Allicin has a variety of biological activities, including antimicrobial, 6,7,16 antibiofilm 12,13 and antifungal activities. 6,8,9,16 However, allicin is rapidly oxidized, volatile and unstable, so it breaks down rapidly as soon as the garlic is damaged, which is why allicin cannot be widely used. 14 Fresh garlic extract (FGE) or garlic oil is more stable compared with allicin, due to the hydrogen bonding between water and the reactive oxygen atom, which increases the stability of allicin.…”