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Antifungal mechanism of phenyllactic acid against Mucor investigated through proteomic analysis.
Zhang, Chaoqi; Guo, Mingmei; Kong, Yanhui; Zhang, Juanyue; Wang, Jingyue; Sun, Shuyang; Li, Xiulian; Zeng, Xiangquan; Gong, Hansheng; Fan, Xinguang.
Afiliação
  • Zhang C; College of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong 264025, PR China.
  • Guo M; Mudan District Mudan Street Sub-district Office, Heze, Shandong 274000, PR China.
  • Kong Y; Yantai Landscape Construction and Maintenance Center, Yantai, Shandong 264000, PR China.
  • Zhang J; College of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong 264025, PR China.
  • Wang J; College of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong 264025, PR China.
  • Sun S; College of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong 264025, PR China.
  • Li X; College of Pharmacy, Binzhou Medical University, Yantai, Shandong 264003, PR China.
  • Zeng X; Department of Food Science, College of Agriculture, Purdue University, West Lafayette 47906, IN, USA.
  • Gong H; College of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong 264025, PR China. Electronic address: hsgong_221@163.com.
  • Fan X; College of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong 264025, PR China. Electronic address: 3495@ldu.edu.cn.
Food Chem ; 452: 139525, 2024 Sep 15.
Article em En | MEDLINE | ID: mdl-38718453
ABSTRACT
The primary inhibitory targets of phenyllactic acid (PLA, including D-PLA and L-PLA) on Mucor were investigated using Mucor racemosus LD3.0026 isolated from naturally spoiled cherry, as an indicator fungi. The results demonstrated that the minimum inhibitory concentration (MIC) of PLA against Mucor was 12.5 mmol·L-1. Results showed that the growing cells at the tip of the Mucor were not visibly deformed, and there was no damage to the cell wall following PLA treatment; however, PLA damaged the cell membrane and internal structure. The results of isobaric tags for relative and absolute quantification (iTRAQ) indicated that the Mucor mitochondrial respiratory chain may be the target of PLA, potentially inhibiting the energy supply of Mucor. These results indicate that the antifungal mechanism of PLA against mold is independent of its molecular configuration. The growth of Mucor is suppressed by PLA, which destroys the organelle structure in the mycelium and inhibits energy metabolism.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Proteômica / Mucor / Antifúngicos Idioma: En Revista: Food Chem / Food chem / Food chemistry Ano de publicação: 2024 Tipo de documento: Article País de publicação: Reino Unido

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Proteômica / Mucor / Antifúngicos Idioma: En Revista: Food Chem / Food chem / Food chemistry Ano de publicação: 2024 Tipo de documento: Article País de publicação: Reino Unido