p-茴香醛抑制柑橘酸腐病菌的作用机制  

Antifungal Activity and Mechanism of p-Anisaldehyde aganist Geotrichum citri-aurantii

作　　者：李路 李蔚 车金鑫 欧阳秋丽 陶能国[1] LI Lu;LI Wei;CHE Jinxin;OUYANG Qiuli;TAO Nengguo(Department of Biotechnology and Food Engineering,College of Chemical Engineering,Xiangtan University,Xiangtan 411105,China)

机构地区：[1]湘潭大学化工学院生物与食品工程系,湖南湘潭411105

出　　处：《食品科学》2020年第9期133-138,共6页Food Science

基　　金：国家自然科学基金面上项目(31772364);湖南省教育厅重点项目(19A476);湖南省教育厅一般项目(18C0127)。

摘　　要：为探讨p-茴香醛对柑橘酸腐病菌的抑制作用和机制,本实验结合体外实验和活体实验测定了p-茴香醛对病原菌的抑制能力,以菌丝体细胞壁、细胞膜和菌丝形态为研究对象,分析了p-茴香醛对病原菌的抑菌机制。结果表明,p-茴香醛能显著抑制柑橘酸腐病菌菌丝体生长,其最低抑菌浓度和最低杀菌浓度(minimum fungicidal concentration,MFC)均为4.48 g/L;果蜡中添加10 MFC p-茴香醛能有效降低柑橘果实酸腐病发病率,接种13 d后发病率仅为30%,显著低于对照的100%(P<0.05)。进一步研究发现,p-茴香醛诱导胞外碱性磷酸酶活力上升,破坏酸腐病菌菌丝体细胞壁完整性,添加保护剂山梨醇也无法缓解其对病原菌的抑制;碘化丙啶染色实验表明p-茴香醛对病原菌细胞膜造成损伤;通过扫描电子显微镜观察到,p-茴香醛处理的酸腐病菌菌丝呈现褶皱、干瘪、不规则扭曲状。以上结果说明:p-茴香醛能有效抑制柑橘酸腐病菌的生长,并能有效延缓柑橘酸腐病的发病进程,其作用机制可能与p-茴香醛诱导病原菌菌丝体细胞壁和细胞膜损伤有关。To clarify the antifungal effect and mechanism of p-anisaldehyde against Geotrichum citri-aurantii,in vitro and in vivo experiments were conducted to identify the antifungal capacity of p-anisaldehyde.Moreover,the cell wall integrity,membrane permeability and fungal morphology of G.citri-aurantii were investigated to analyze the possible antifungal mechanism of p-anisaldehyde.Results showed that p-anisaldehyde could strongly inhibit the growth of G.citri-aurantii,and the minimum inhibitory concentration(MIC)value and minimum fungicidal concentration(MFC)value were both 4.48 g/L.Waxing with 10 MFC p-anisaldehyde could effectively delay the incidence of sour rot in citrus fruit,which was only 30%at 13 days after inoculation,significantly lower than the 100%incidence of the control(P<0.05).Furthermore,p-anisaldehyde increased the activity of extracellular alkaline phosphatase(AKP),and damaged the cell wall integrity of G.citri-aurantii mycelia.Moreover,addition of sorbitol could not reverse the inhibition.Propidium iodide(PI)staining indicated that p-anisaldehyde could impair the cell membrane of G.citri-aurantii.Also,the hyphae treated with p-anisaldehyde appeared to be wrinkle,shriveled and distorted under scanning electron microscopy(SEM).It can be illustrated that p-anisaldehyde can effectively inhibit the growth of G.citri-aurantii and delay the progression of sour rot.In addition,the inhibitory mechanism of p-anisaldehyde is probably related to the damage caused by it to the cell wall and membrane of the mycelia.

关 键 词：p-茴香醛 酸腐病菌 抑菌作用 柑橘果实 抑菌机理 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]