姜黄素对黄曲霉菌的生长抑制
Curcumin inhibits the growth of Aspergillus flavus
杨友洋 1张丹凤 1王永海 1马志桃 1叶应旺1
作者信息
- 1. 合肥工业大学食品与生物工程学院,安徽合肥 230601
- 折叠
摘要
文章研究姜黄素对黄曲霉的抗真菌效果.实验发现,0.3 mmol/L的姜黄素对黄曲霉孢子萌发率、芽管长度以及菌丝生长均有显著抑制作用,抑制率分别为11.4％、28.8％、21.4％.姜黄素显著抑制黄曲霉毒素产生量,姜黄素处理组比污染阳性对照组减少了 46.9％.在马铃薯葡萄糖琼脂(potato dextrose agar,PDA)培养基中生长后发现黄曲霉孢子颜色由原来的黄绿色变成白色,说明姜黄素抑制了黄曲霉孢子色素的合成.此外,姜黄素显著降低黄曲霉菌丝穿透力,从而使得黄曲霉的致病性下降.在连续处理3代后,黄曲霉侵染花生的能力也明显降低,说明黄曲霉没有产生耐受性.该实验结果为防控食品和饲料中黄曲霉污染提供了理论依据和数据支持.
Abstract
The antifungal activity of curcumin against Aspergillus flavus was investigated in this stud-y.Those experiments showed that 0.3 mmol/L curcumin significantly inhibited the spore germination rate,germ tube length and mycelial growth of Aspergillus flavus,and the inhibition rates were 11.4％,28.8％and 21.4％,respectively.Curcumin obviously inhibited the production of aflatoxin,which decreased by 46.9％in the curcumin treatment group compared with the positive control group.After growing in potato dextrose agar(PDA)medium,it was found that the color of Aspergillus fla-vus spores changed from yellow green to white,indicating that curcumin inhibited the synthesis of As-pergillus flavus spore pigment.In addition,curcumin significantly reduced the penetration of Asper-gillus flavus,which reduced the pathogenicity of Aspergillus flavus.After continuous treatment for three generations,the ability of Aspergillus flavus to infect peanut also decreased significantly,indi-cating that Aspergillus flavus did not produce tolerance.This experimental study provides a theoreti-cal basis and data support for the prevention and control of Aspergillus flavus pollution in food and feed.
关键词
姜黄素/黄曲霉/黄曲霉毒素/耐受性Key words
curcumin/Aspergillus flavus/aflatoxin/tolerance引用本文复制引用
基金项目
国家重点研发计划资助项目(2017YFC101202)
出版年
2024
NETL
NSTL
维普
万方数据