中文 | English

J. Hefei Univ. Tech. (Nat. Sci.)

合肥工业大学学报(自然科学版)

JOURNAL OF HEFEI UNIVERSITY OF TECHNOLOGY (NATURAL SCIENCE)

Competent Authorities: Ministry of Education of the People's Republic of China

Sponsor by: Hefei University of Technology

ISSN 1000-1646, CN 34-1001/N

Curcumin inhibits the growth of Aspergillus flavus

Download Full Text

姜黄素对黄曲霉菌的生长抑制

Journal Information

J. Hefei Univ. Tech. (Nat. Sci.), Feb.2024, Vol.47 No.2: 252-256, 269

DOI: 10.3969/j.issn.1003-5060.2024.02.017

Authors

YANG Youyang, ZHANG Danfeng, WANG Yonghai, MA Zhitao, YE Yingwang

(School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China)

Abstract and Keywords

Abstract: The antifungal activity of curcumin against Aspergillus flavus was investigated in this study. 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 flavus spores changed from yellow green to white, indicating that curcumin inhibited the synthesis of Aspergillus flavus spore pigment. In addition, curcumin significantly reduced the penetration of Aspergillus 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, indicating that Aspergillus flavus did not produce tolerance. This experimental study provides a theoretical basis and data support for the prevention and control of Aspergillus flavus pollution in food and feed.

Keywords: curcumin; Aspergillus flavus; aflatoxin; tolerance

作者信息

杨友洋，张丹凤，王永海，马志桃，叶应旺

（合肥工业大学食品与生物工程学院，安徽合肥230601）

摘要和关键词

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。

关键词: 姜黄素；黄曲霉；黄曲霉毒素；耐受性

Funding

国家重点研发计划资助项目（2017YFC101202）

Previous Next

Back to Contents