Affiliation:
1. School of Food and Biological Engineering, Hefei University of Technology , Hefei 230000 , China
2. College of Life Sciences, Linyi University , Linyi 276000 , China
3. Linyi Academy of Agricultural Sciences , Linyi 276012 , China
Abstract
Abstract
Aims
To reveal the inhibition mechanism of rose, mustard, and blended essential oils against Cladosporium allicinum isolated from Xinjiang naan, and investigate the effect of the three essential oils on oxidative damage and energy metabolism.
Methods and results
Rose and mustard essential oils significantly inhibited mycelial growth and spore viability in a dose-dependent relationship. After essential oil treatment, the cell membrane permeability was altered, and significant leakage of intracellular proteins and nucleic acids occurred. SEM observations further confirmed the disruption of cell structure. ROS, MDA, and SOD measurements indicated that essential oil treatment induced a redox imbalance in C. allicinum, leading to cell death. As for energy metabolism, essential oil treatment significantly reduced Na+K+-ATPase, Ca2+Mg2+-ATPase, MDH activity, and CA content, impairing metabolic functions. Finally, storage experiments showed that all three essential oils ensured better preservation of naan, with mustard essential oil having the best antifungal effect.
Conclusions
Rose and mustard essential oils and their blends can inhibit C. allicinum at multiple targets and pathways, destroying cell morphological structure and disrupting metabolic processes.
Funder
Central Funds for Guiding the Local Scientific and Technological development
Key Research and Development Program of Shandong Province
Innovation Team of the introduction and education plan for young and innovative talents in Shandong Provincial University
Publisher
Oxford University Press (OUP)