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Basic Research | Publishing Language: Chinese | Open Access

Antibacterial Activity and Mechanism of Eugenol, Carvacrol and Thymol against Fusarium graminearum

Xing CUI1 Qiujin ZHU1Rui HOU2Jing WAN1,3 ( )
School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
College of Forestry, Guizhou University, Guiyang 550025, China
Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region, Ministry of Education, Key Laboratory of Animal Genetics, Breeding of Reproduction in the Plateau Mountainous Region, Ministry of Education, College of Life Sciences/Institute of Agro-Bioengineering, Guizhou University, Guiyang 550025, China
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Abstract

The inhibitory effects and mechanism of eugenol, carvacrol and thymol against Fusarium graminearum were studied by transcriptomics. The effective concentrations of eugenol, carvacrol and thymol against the mycelium growth, spore germination, and deoxynivalenol biosynthesis of F. graminearum were determined through in vitro antifungal tests. At the cellular level, the action sites were further explored by measuring the conductivity, adenosine triphosphate (ATP) level and malondialdehyde (MDA) level of the mycelium solution treated with each of the three compounds. Thymol had the best antifungal activity among the three compounds. All these compounds could damage the cell membrane integrity of F. graminearum, causing electrolyte leakage and an imbalance in energy metabolism. In addition, they could exert antifungal activity against F. graminearum through regulating the ribosome and mitochondrial structure and enzyme synthesis at the transcriptome level.

CLC number: TS201.6 Document code: A Article ID: 1002-6630(2022)23-0010-09

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Food Science
Pages 10-18

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Cite this article:
CUI X, ZHU Q, HOU R, et al. Antibacterial Activity and Mechanism of Eugenol, Carvacrol and Thymol against Fusarium graminearum. Food Science, 2022, 43(23): 10-18. https://doi.org/10.7506/spkx1002-6630-20220107-051

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Received: 07 January 2022
Published: 15 December 2022
© Beijing Academy of Food Sciences 2022.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).