Proteomic analysis of Aspergillus flavus reveals the antifungal action of Perilla frutescens essential oil by interfering with energy metabolism and defense function

Hu, Zhenyang; Chen, Lu; Zhang, Yushen; Tong, Wenjun; Du, Lei; Liu, Fang

doi:10.1016/j.lwt.2021.112660

Cited by 31 publications

(15 citation statements)

References 46 publications

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“…(8)(9)(10)(11). Literature and our previous work (12,13) indicated that PFL possessed excellent biological activities including antioxidant, anticancer, antibacterial, and anti-inflammatory activity, which was associated with their abundant active ingredients (e.g., phenolics and flavonoids) (14,15). PFL has been considered to be an excellent raw material for fermented foods.…”

Section: Introductionmentioning

confidence: 97%

From Function to Metabolome: Metabolomic Analysis Reveals the Effect of Probiotic Fermentation on the Chemical Compositions and Biological Activities of Perilla frutescens Leaves

et al. 2022

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This study aimed to investigate the impact of probiotic fermentation on the active components and functions of Perilla frutescens leaves (PFL). PFL was fermented for 7 days using six probiotics (Lactobacillus Plantarum SWFU D16, Lactobacillus Plantarum ATCC 8014, Lactobacillus Rhamnosus ATCC 53013, Streptococcus Thermophilus CICC 6038, Lactobacillus Casei ATCC 334, and Lactobacillus Bulgaricus CICC 6045). The total phenol and flavonoid contents, antioxidant abilities, as well as α-glucosidase and acetylcholinesterase inhibition abilities of PFL during the fermentation process were evaluated, and its bioactive compounds were further quantified by high-performance liquid chromatography (HPLC). Finally, non-targeted ultra-HPLC–tandem mass spectroscopy was used to identify the metabolites affected by fermentation and explore the possible mechanisms of the action of fermentation. The results showed that most of the active component contents and functional activities of PFL exhibited that it first increased and then decreased, and different probiotics had clearly distinguishable effects from each other, of which fermentation with ATCC 53013 for 1 day showed the highest enhancement effect. The same trend was also confirmed by the result of the changes in the contents of 12 phenolic acids and flavonoids by HPLC analysis. Further metabolomic analysis revealed significant metabolite changes under the best fermentation condition, which involved primarily the generation of fatty acids and their conjugates, flavonoids. A total of 574 and 387 metabolites were identified in positive ion and negative ion modes, respectively. Results of Spearman’s analysis indicated that some primary metabolites and secondary metabolites such as flavonoids, phenols, and fatty acids might play an important role in the functional activity of PFL. Differential metabolites were subjected to the KEGG database and 97 metabolites pathways were obtained, of which biosyntheses of unsaturated fatty acids, flavonoid, and isoflavonoid were the most enriched pathways. The above results revealed the potential reason for the differences in metabolic and functional levels of PFL after fermentation. This study could provide a scientific basis for the further study of PFL, as well as novel insights into the action mechanism of probiotic fermentation on the chemical composition and biological activity of food/drug.

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Section: Introductionmentioning

confidence: 97%

From Function to Metabolome: Metabolomic Analysis Reveals the Effect of Probiotic Fermentation on the Chemical Compositions and Biological Activities of Perilla frutescens Leaves

et al. 2022

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“…Notably, the present study indicated that the antioxidant enzyme activity of A. favus markedly changed after OEO fumigation. In comparison with untreated groups, the SOD activity maintained a higher level after a fumigation time of 4 h, while the CAT activity exhibited a significant decrease after a fumigation time of 6 h. This can be explained by the fact that CAT is more susceptible to inactivation by ROS attack (Hu et al, 2022). SOD and CAT play an important role in the antioxidant defense mechanism in response to enhanced levels of ROS (Das et al, 2021a, 2021b).…”

Section: Resultsmentioning

confidence: 99%

“…The OEO supplemented in YES led to an increase in protein synthesis of A. flavus mycelium during the first 3 days, while a retardation occurred when the OEO content in medium was equivalent to its accumulation after fumigation time of 8 h. As the metabolic activity is involved in various enzymes, the reduction in protein synthesis in fumigated A. flavus may be explained by the fact that OEO fumigation delays the entry of the cells into the logarithmic phase. In addition, OEO may result in the downregulation of transcription levels of genes associated with energy and carbon metabolism (Hu et al, 2022). However, the higher protein content in mycelium treated with OEO directly during the first 3 days may be related to cellular stress in response to OEO at sublethal concentrations (Jayashree, 1999).…”

Section: Protein Content and Antifungal Effectmentioning

confidence: 99%

Study on the antifungal effect and mechanism of oregano essential oil fumigation against Aspergillus flavus

Tang

Fan

2022

Food Processing Preservation

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The fumigation treatment with oregano essential oil (OEO) was applied to inactivate Aspergillus flavus (A. flavus) and its mechanism was studied. Results indicated that the minimal fungicidal concentration (MFC) of OEO vapor was lower than OEO dissolved in liquid medium. Indeed, OEO vapor at MFC resulted in the abnormal branching of A. flavus mycelium. Further, the fumigation time at MFC required for fungicidal effect was reduced from 7 days to 8 h by enhancing the fumigation temperature from 28 to 45°C. Meanwhile, the mechanism of action might be the oxidative stress in response to OEO vapor within the cells of A. flavus mycelium. Results suggested increased lipid peroxidation and O2− production as well as SOD/CAT activity, eventually leading to decreased mitochondrial activity and ATP production. Additionally, OEO vapor inhibited metabolic activities related to the synthesis of protein and methylglyoxal as well as aflatoxin production. Novelty impact statement OEO exhibited a higher fungicidal effect on A. flavus mycelium compared to its spores. OEO fumigation exhibited an inhibitory effect on the metabolic synthesis of A. flavus. OEO fumigation induced oxidative stress and decreased mitochondrial activity.

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“…To elucidate the modes of action of BCAs and their effects on the physiology of toxigenic moulds, proteomic analyses can be performed. This technique has been applied to study the targets of microbial antifungal BCAs, such as Debaryomyces hansenii, Penicillium chrysogenum and Candida intermedia ( Álvarez et al, 2022a, 2022bDelgado et al, 2019;Tilocca et al, 2019), as well as herbs and their derivatives (Hu et al, 2022;Lai et al, 2021;Álvarez, Delgado, et al, 2022). This methodology has allowed to attribute the growth inhibition of Aspergillus flavus by perilla EO to the blockage of the antioxidative response and the glycolysis pathway (Hu et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Rosmarinus officinalis reduces the ochratoxin A production by Aspergillus westerdijkiae in a dry-cured fermented sausage-based medium

et al. 2023

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Proteomic analysis of Aspergillus flavus reveals the antifungal action of Perilla frutescens essential oil by interfering with energy metabolism and defense function

Cited by 31 publications

References 46 publications

From Function to Metabolome: Metabolomic Analysis Reveals the Effect of Probiotic Fermentation on the Chemical Compositions and Biological Activities of Perilla frutescens Leaves

From Function to Metabolome: Metabolomic Analysis Reveals the Effect of Probiotic Fermentation on the Chemical Compositions and Biological Activities of Perilla frutescens Leaves

Study on the antifungal effect and mechanism of oregano essential oil fumigation against Aspergillus flavus

Rosmarinus officinalis reduces the ochratoxin A production by Aspergillus westerdijkiae in a dry-cured fermented sausage-based medium

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