Composition and antifungal mechanism of essential oil from Chrysanthemum morifolium cv. Fubaiju

Zhan, Jianfeng; He, Feng; Cai, H.; Wu, Meichan; Xiao, Yunli; Yang, Ying; Wang, Hongzhi; Wang, Shuzheng; Li, Shiming

doi:10.1016/j.jff.2021.104746

Cited by 29 publications

(9 citation statements)

References 42 publications

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“…There were 17 flavor components in both 0 month samples of RW and FRW, which could be labeled as the same flavor substances in this period. In addition, there were 124 different flavor components, such as benzene, 4‐methyl‐1‐(1, 5‐dimethyl‐4‐hexenyl), 3(2H)‐furanone, 5‐methyl‐4‐hydroxy, and so on (Zhan et al, 2021 ), which were the unique flavor components of chrysanthemum. It could be concluded that the special flavor components brought by chrysanthemum might be formed by the interaction between chrysanthemum and microbial fermentation.…”

Section: Resultsmentioning

confidence: 99%

“…It was reported that the essential oil from C. morifolium cv. Fubaiju had certain antifungal effects (Zhan et al, 2021 ). It might damage not only the cytoplasmic membrane of the fungal cells but also the mitochondria and DNA.…”

Section: Introductionmentioning

confidence: 99%

“…It was reported that the essential oil from C. morifolium cv. Fubaiju had certain antifungal effects (Zhan et al, 2021).…”

mentioning

confidence: 99%

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The volatile flavor and the antioxidant properties of a novel chrysanthemum rice wine during natural aging

Zhang

Yin

Zhao

et al. 2023

Food Science & Nutrition

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Chrysanthemum morifolium cv. Fubaiju, a traditional tea in southern China with high nutritional and health functions was used in this study. Optimized production conditions of a novel chrysanthemum rice wine (FRW) were obtained by the Box–Behnken design response surface experiment. FRW with best sensory quality was developed with 0.68% chrysanthemum, 0.79% Jiuqu and 0.81:1 liquid‐to‐solid ratio. Compared with rice wine (RW) control, the total phenolic and flavonoid contents, as well as antioxidant activity of the FRW increased significantly. GC–MS analysis showed that more flavor compounds including alcohols, aldehydes, acids, and esters were detected in FRW. During the aging process, it was found that the antioxidant substances, the antioxidant activity and the flavor substances decreased, with the wine body tending to be homogenized. After 6 months of storage, overall sensory quality of FRW was more harmonious, with special nectar taste, which dramatically improved the flavor characteristics and functionality compared with traditional RW.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The volatile flavor and the antioxidant properties of a novel chrysanthemum rice wine during natural aging

Zhang

Yin

Zhao

et al. 2023

Food Science & Nutrition

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“…According to the reference of Zhan et al [36], A. hydrophila NJ-35 was cultured at 28 °C for 16 h and centrifuged at 3000 r/min for 3 minutes, and the bacteria were collected and resuspended in a sterile PBS solution so that the fnal concentration was about 1 × 10 6 CFU/mL. Cinnamaldehyde with a fnal concentration of 1/2 MIC and 1MIC was added, and the control group was treated with the same volume of tylene-20.…”

Section: Dna Extravasationmentioning

confidence: 99%

Study of Antibacterial Properties of Cinnamaldehyde against Aeromonas hydrophila

Pei

Sun

Liu

et al. 2023

Aquaculture Research

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Antibacterial properties of cinnamaldehyde against Aeromonas hydrophila were assayed in this study. To investigate the action mechanisms of cinnamaldehyde against A. hydrophila, we examined the antibacterial activity, bacterial membrane permeability, and ultrastructure of A. hydrophila cells treated with cinnamaldehyde. The results showed that the minimum inhibitory concentration (MIC) value of cinnamaldehyde against A. hydrophila NJ-35 was found to be 0.039 mg/mL. The trends of the growth curve of A. hydrophila treated with different concentrations of cinnamaldehyde (from 1/4 MIC to 2 MIC) were different, and there was a significant difference in the growth curve of different groups of treatment. There were significant differences in the K+ concentration among all treatment groups from 1 h to 5 h after incubation compared with that of the control. The highest K+ concentration was observed in the 1 MIC group of cinnamaldehyde. The ultrastructure of A. hydrophila cells treated with cinnamaldehyde was destroyed, and the morphology changed. These results indicated that cinnamaldehyde could inhibit the growth of A. hydrophila, increase bacterial membrane permeability, and damage cell membrane integrity, resulting in leakage of the A. hydrophila cell contents.

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“…The antifungal effects of tea tree oil against Botrytis cinerea (Li et al ., 2017), thymol and salicylic acid against Rhizopus stolonifer ( R. stolonifer ) (Kong et al ., 2019), and Chrysanthemum morifolium cv. Fubaiju essential oil against Saccharomyces cerevisiae (Zhan et al ., 2021) were correlated with the injured activities of TCA‐related enzymes. These enzymes are essential for aerobic respiration in cells as they catalyse a series of chemical reactions.…”

Section: Introductionmentioning

confidence: 99%

Antifungal effect of o‐vanillin on mitochondria of Aspergillus flavus: ultrastructure and TCA cycle are destroyed

Zhao

Zhu

et al. 2022

Int J of Food Sci Tech

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Aspergillus flavus (A. flavus) is a conditioned pathogen that severely endangers food safety. This study is aimed to determine the mode of action of o‐vanillin against A. flavus mitochondria. First, o‐vanillin hindered respiration. Furthermore, the mitochondrial ultrastructures were damaged with scanning electron microscopy (SEM) and transmission electron microscopy (TEM) characterisation. The activities of the tricarboxylic acid (TCA) cycle‐related enzymes were regulated significantly (P < 0.05), and the most significant reduction and promotion was citrate synthase (CS) and malic dehydrogenase (MDH), respectively, at 100 μg mL−1 of o‐vanillin. Consistent with the above phenotypic results, real‐time quantitative reverse transcription polymerase chain reaction (PCR) (QRT‐PCR) results showed that the relative expressions of genes encoding the TCA‐related enzymes were regulated remarkably (P < 0.05), especially for CIT1 gene (downregulated) and MDH gene (upregulated). This study demonstrated the damage of o‐vanillin on mitochondria and shed light on the antifungal mechanism of o‐vanillin against A. flavus.

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Composition and antifungal mechanism of essential oil from Chrysanthemum morifolium cv. Fubaiju

Cited by 29 publications

References 42 publications

The volatile flavor and the antioxidant properties of a novel chrysanthemum rice wine during natural aging

The volatile flavor and the antioxidant properties of a novel chrysanthemum rice wine during natural aging

Study of Antibacterial Properties of Cinnamaldehyde against Aeromonas hydrophila

Antifungal effect of o‐vanillin on mitochondria of Aspergillus flavus: ultrastructure and TCA cycle are destroyed

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