Citral inhibits mycelial growth of Penicillium italicum by a membrane damage mechanism

Tao, Nengguo; Ouyang, Qi; Jia, Lei

doi:10.1016/j.foodcont.2014.01.010

Cited by 194 publications

(137 citation statements)

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“…The addition of NEL at different concentrations clearly increased the extracellular conductivity of A. niger suspensions throughout the experimental period, which indicates rapid leakage of ions. Similar finding were also reported by Diao, Hu, Zhang, and Xu (2014) and Tao, Ouyang, et al (2014). This kind of lipophilic compound may accumulate in the cell membrane and result in instant loss of membrane integrity, making it highly permeable to ions that might be responsible for the establishment of antifungal activity.…”

Section: Discussionsupporting

confidence: 87%

“…This kind of lipophilic compound may accumulate in the cell membrane and result in instant loss of membrane integrity, making it highly permeable to ions that might be responsible for the establishment of antifungal activity. Actually, maintaining ion homeostasis is key to keeping cellular energy status, as well as membrane-coupled and energy-dependent processes such as solute transport, regulation of metabolism, and control of turgor pressure and motility (Tao, Jia, & Zhou, 2014;Tao, Ouyang, et al, 2014).…”

Section: Discussionmentioning

confidence: 99%

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Inhibitory effect of nerol against Aspergillus niger on grapes through a membrane lesion mechanism

et al. 2015

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Section: Discussionsupporting

confidence: 87%

Section: Discussionmentioning

confidence: 99%

Inhibitory effect of nerol against Aspergillus niger on grapes through a membrane lesion mechanism

et al. 2015

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“…In addition, exposure of P. digitatum to citronellal caused fast the loss of 260 nm absorbing materials and the increase of extracellular conductivity. These findings indicate that citronellal can induce damage to cell plasma membrane integrity of P. digitatum cells, which is in agreement with other studies (Zore et al 2011;Tao et al 2014c).…”

Section: Discussionsupporting

confidence: 93%

“…The release of cell constituents into the supernatants was measured according to the method described previously (Tao et al 2014c). The suspensions were treated with citronellal at various concentrations (0, MIC and MFC) for 0, 30, 60, 120 min (for mycelia) and 0, 2, 4, 6 h (for spores).…”

Section: Determination Of the Release Of Cell Constituentsmentioning

confidence: 99%

Plasma membrane damage contributes to antifungal activity of citronellal against Penicillium digitatum

Ouyang

Tao

2016

J Food Sci Technol

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The antifungal activity of citronellal, a typical terpenoid of plant essential oils, against Penicllium digitatum and the possible action mode involved were investigated. Results showed that the mycelial growth and spores' germination of P. digitatum were inhibited by citronellal in a dose-dependent manner. The minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) were determined to be 1.60 lL/mL and 3.20 lL/mL, respectively. It was found that the plasma membrane of citronellal-treated P. digitatum spores was damaged, as confirmed by the propidium iodide stain results, as well as a higher extracellular conductivity and release of cell constituents in citronellal-treated samples than those of control samples. Moreover, in vivo test results demonstrated that wax ? citronellal (WC; 10 9 MFC) treatment effectively reduced the incidence of green mold after 5 days of storage at 25 ± 2°C. These findings suggested that the plasma damage mechanism contributed to the antifungal activity of citronellal against P. digitatum. In addition, citronellal was suggested to be a potential alternative to fungicidal agents in controlling green mold of citrus fruit.

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“…Several hypotheses have been put forward to explain EOs' antifungal activity: i) direct effects on enzymes and intracellular functions modification due to the Introduction permeability, granulation of the cytoplasm and cytoplasmic membrane disruption (Bennis et al, 2004;Tao et al, 2014). …”

Section: Mode Of Actionmentioning

confidence: 99%

Study of different antifungal systems to preserve strawberry jams against fungi spoilage

Llop¹

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ACKNOWLEDGEMENTSTras muchas horas de esfuerzo y dedicación, ha llegado el momento de dar las gracias a todas y a cada una de esas personas que han formado parte de este gran viaje.En primer lugar, quiero agradecer a mis directores de tesis Jose Manuel Barat, Pau Talens y Ana Fuentes todo el apoyo recibido durante el desarrollo de la tesis.Gracias Jose por confiar en mí y darme la oportunidad de trabajar en un proyecto de investigación tan interesante. Gracias Pau por la ayuda que me has brindado en todo momento y, por todos los consejos que me has dado durante estos años.Y gracias Ana por estar ahí día a día, enseñándome y guiándome a lo largo de estos cuatro años. Eres una gran investigadora. Y ahora toca agradecer a mis chicas, a las del grupo de films, la miel y a la chica acrilamida, todo su apoyo. En especial a Amalia, Anna y Mariola. Gracias por estar en los buenos y malos momentos de este largo viaje. Vuestros consejos diarios, en calidad de amigas e investigadoras, han sido de gran ayuda durante estos cuatro años. Gracias por hacerme sentir como en casa incluso estando lejos. A mi familia. Gracias por creer en mí y, apoyarme en todas y cada una de las decisiones que he ido tomando a lo largo del tiempo. Sin vosotros nunca hubiera podido llegar tan lejos. En especial a Sara. Gracias por tu incondicional ayuda.A Jorge. Tu paciencia, apoyo y ayuda han sido la clave de este trabajo. Gracias por creer en mí y estar siempre ahí, en los buenos y en los malos momentos. Abstract ABSTRACTNew tendencies in the development of innovative food packages could affect product microbial stability during storage. In this sense, antifungal systems such as emulsions, nanoemulsions and mesoporous silica supports, may be promising alternatives to preserve the product quality without having to apply further thermal treatments.The formulation of stable antifungal systems and the optimisation of the methodology to be employed to prepare these systems play an important role in:i) their antifungal effectiveness; ii) bioactive compounds losses during their preparation; and iii) their impact on the food product's sensory profile.Nanoemulsions prepared with essential oils generally presented higher antifungal effect than free essential oils applied at the same concentrations.Furthermore, the emulsifier played a key role in the resulting antifungal activity.Whey protein isolated-based nanoemulsions were more effective in inhibiting mycelial mould growth and spore germination than Tween 80-based ones.The great in vitro effectiveness of nanoemulsions to control mould development allowed to check their application to food products, and strawberry jam was selected as the food matrix. To this end, clove and cinnamon leaf emulsions were incorporated into strawberry jams to control fungal decay.Although these emulsions were able to reduce jam spoilage, their incorporation negatively affected the aroma, taste and the overall acceptance of the jam.Regarding the methodology employed to prepare oil-in-water emulsions, the magnetic stirring and hi...

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Citral inhibits mycelial growth of Penicillium italicum by a membrane damage mechanism

Cited by 194 publications

References 36 publications

Inhibitory effect of nerol against Aspergillus niger on grapes through a membrane lesion mechanism

Inhibitory effect of nerol against Aspergillus niger on grapes through a membrane lesion mechanism

Plasma membrane damage contributes to antifungal activity of citronellal against Penicillium digitatum

Study of different antifungal systems to preserve strawberry jams against fungi spoilage

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