Inhibitory Effects of Litsea cubeba Oil and Its Active Components on Aspergillus flavus

Shiqi Xia; Hong Lin; Peilin Zhu; Peiling Wang; Shengliang Liao; Shangxing Chen; Zongde Wang; Guorong Fan

doi:10.1155/2020/8843251

Journal of Food Quality (Jan 2020)

Inhibitory Effects of Litsea cubeba Oil and Its Active Components on Aspergillus flavus

Shiqi Xia,
Hong Lin,
Peilin Zhu,
Peiling Wang,
Shengliang Liao,
Shangxing Chen,
Zongde Wang,
Guorong Fan

Affiliations

Shiqi Xia: College of Forestry, Jiangxi Agricultural University, East China Woody Fragrance and Flavor Engineering Research Center of National Forestry and Grassland Administration, Camphor Engineering Research Center of NFGA/Jiangxi Province, Nanchang 330045, China
Hong Lin: Jiangxi Academy of Forestry, Nanchang 330032, China
Peilin Zhu: Jiangxi Academy of Forestry, Nanchang 330032, China
Peiling Wang: College of Forestry, Jiangxi Agricultural University, East China Woody Fragrance and Flavor Engineering Research Center of National Forestry and Grassland Administration, Camphor Engineering Research Center of NFGA/Jiangxi Province, Nanchang 330045, China
Shengliang Liao: College of Forestry, Jiangxi Agricultural University, East China Woody Fragrance and Flavor Engineering Research Center of National Forestry and Grassland Administration, Camphor Engineering Research Center of NFGA/Jiangxi Province, Nanchang 330045, China
Shangxing Chen: College of Forestry, Jiangxi Agricultural University, East China Woody Fragrance and Flavor Engineering Research Center of National Forestry and Grassland Administration, Camphor Engineering Research Center of NFGA/Jiangxi Province, Nanchang 330045, China
Zongde Wang: College of Forestry, Jiangxi Agricultural University, East China Woody Fragrance and Flavor Engineering Research Center of National Forestry and Grassland Administration, Camphor Engineering Research Center of NFGA/Jiangxi Province, Nanchang 330045, China
Guorong Fan: College of Forestry, Jiangxi Agricultural University, East China Woody Fragrance and Flavor Engineering Research Center of National Forestry and Grassland Administration, Camphor Engineering Research Center of NFGA/Jiangxi Province, Nanchang 330045, China

DOI: https://doi.org/10.1155/2020/8843251
Journal volume & issue: Vol. 2020

Abstract

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Aspergillus flavus (A. flavus) is a frequent harmful fungal pathogen. It can infect traditional Chinese medicine materials and release aflatoxin, to cause both economic and human health effects. By comparing the inhibitory potential of Litsea cubeba oil and its active components to A. flavus CGMCC 3.4408, citral was confirmed to be the main component that inhibits the growth of A. flavus CGMCC 3.4408, and the EC50 was 163.65 mg L−1. The inhibitory effect of citral on A. flavus CGMCC 3.4408 was studied for colony growth rate, mycelium biomass, aflatoxin production, and microstructure. Citral slowed down the growth rate of colonies and reduced mycelium biomass and toxin production. Moreover, citral altered the morphology of fungal spores and mycelium. In addition, citral also has the inhibitory effects on the isolates of A. flavus from moldy traditional Chinese medicinal materials. Thus, citral can be used as a potential agent to check the growth of A. flavus or related fungal strains.

Published in Journal of Food Quality

ISSN: 0146-9428 (Print); 1745-4557 (Online)
Publisher: Hindawi-Wiley
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://onlinelibrary.wiley.com/journal/6095

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