Antifungal activity and potential mechanism of paeonol against Fusarium graminearum and the application on wheat grains and steamed bread
Fusarium graminearum (F. graminearum) is a severe phytopathogen threatening agriculture production and food security. Paeonol, serves as a plant-derived natural component, is a promising antifungal agent. At a concentration of 0.3125 mg/mL, paeonol was adequate to fully inhibit the growth of F. gram...
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KeAi Communications Co., Ltd.
2025-06-01
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| Series: | Grain & Oil Science and Technology |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590259825000123 |
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| author | Yiming Zhang Hongying Xiao Roland Ernest Poms Qian Li Renyong Zhao |
| author_facet | Yiming Zhang Hongying Xiao Roland Ernest Poms Qian Li Renyong Zhao |
| author_sort | Yiming Zhang |
| collection | DOAJ |
| description | Fusarium graminearum (F. graminearum) is a severe phytopathogen threatening agriculture production and food security. Paeonol, serves as a plant-derived natural component, is a promising antifungal agent. At a concentration of 0.3125 mg/mL, paeonol was adequate to fully inhibit the growth of F. graminearum mycelia within 3 days. Fourier-Transform Infrared Spectroscopy (FT-IR) analysis showed that paeonol had no impact on the outer surface of F. graminearum cell walls. While propidium iodide staining, extracellular conductivity, and pH value measurements demonstrated that paeonol disrupted the cell membrane. Furthermore, lipid oxidation and osmotic stress responses were observed in F. graminearum treated with paeonol, resulting in a 47.23% rise in malondialdehyde (MDA) levels and a 515.43% increase in glycerol levels. Moreover, on the 7th day after exposure to paeonol treatment, the deoxynivalenol (DON) level was significantly reduced, measuring only one-fifth of that in the control group. Finally, paeonol was shown to inhibit F. graminearum on wheat grains and steamed bread slices. These results, for the first time, revealed the inhibitory mode of action of paeonol against F. graminearum as reflected by disruption of cell membrane integrity, induction of lipid oxidation and osmotic pressure, as well as DON biosynthesis. Furthermore, this study provided scientific evidence for the potential applications of paeonol in agriculture and food industry. |
| format | Article |
| id | doaj-art-87128dcb2ed24796818edd0fd7082e66 |
| institution | OA Journals |
| issn | 2590-2598 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | KeAi Communications Co., Ltd. |
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| series | Grain & Oil Science and Technology |
| spelling | doaj-art-87128dcb2ed24796818edd0fd7082e662025-08-20T02:17:14ZengKeAi Communications Co., Ltd.Grain & Oil Science and Technology2590-25982025-06-018210911710.1016/j.gaost.2025.02.001Antifungal activity and potential mechanism of paeonol against Fusarium graminearum and the application on wheat grains and steamed breadYiming Zhang0Hongying Xiao1Roland Ernest Poms2Qian Li3Renyong Zhao4Grain, Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou, China; Henan Key Laboratory of Cereal and Oil Food Safety and Nutrition, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, ChinaGrain, Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou, China; Henan Key Laboratory of Cereal and Oil Food Safety and Nutrition, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, ChinaDepartment of Nutrition and Health, IU - International University of Applied Sciences, GermanyGrain, Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou, China; Henan Key Laboratory of Cereal and Oil Food Safety and Nutrition, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China; Corresponding authors.Grain, Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou, China; Henan Key Laboratory of Cereal and Oil Food Safety and Nutrition, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China; Corresponding authors.Fusarium graminearum (F. graminearum) is a severe phytopathogen threatening agriculture production and food security. Paeonol, serves as a plant-derived natural component, is a promising antifungal agent. At a concentration of 0.3125 mg/mL, paeonol was adequate to fully inhibit the growth of F. graminearum mycelia within 3 days. Fourier-Transform Infrared Spectroscopy (FT-IR) analysis showed that paeonol had no impact on the outer surface of F. graminearum cell walls. While propidium iodide staining, extracellular conductivity, and pH value measurements demonstrated that paeonol disrupted the cell membrane. Furthermore, lipid oxidation and osmotic stress responses were observed in F. graminearum treated with paeonol, resulting in a 47.23% rise in malondialdehyde (MDA) levels and a 515.43% increase in glycerol levels. Moreover, on the 7th day after exposure to paeonol treatment, the deoxynivalenol (DON) level was significantly reduced, measuring only one-fifth of that in the control group. Finally, paeonol was shown to inhibit F. graminearum on wheat grains and steamed bread slices. These results, for the first time, revealed the inhibitory mode of action of paeonol against F. graminearum as reflected by disruption of cell membrane integrity, induction of lipid oxidation and osmotic pressure, as well as DON biosynthesis. Furthermore, this study provided scientific evidence for the potential applications of paeonol in agriculture and food industry.http://www.sciencedirect.com/science/article/pii/S2590259825000123PaeonolFusarium graminearumAntifungal mechanismWheat grainsSteamed bread slices |
| spellingShingle | Yiming Zhang Hongying Xiao Roland Ernest Poms Qian Li Renyong Zhao Antifungal activity and potential mechanism of paeonol against Fusarium graminearum and the application on wheat grains and steamed bread Grain & Oil Science and Technology Paeonol Fusarium graminearum Antifungal mechanism Wheat grains Steamed bread slices |
| title | Antifungal activity and potential mechanism of paeonol against Fusarium graminearum and the application on wheat grains and steamed bread |
| title_full | Antifungal activity and potential mechanism of paeonol against Fusarium graminearum and the application on wheat grains and steamed bread |
| title_fullStr | Antifungal activity and potential mechanism of paeonol against Fusarium graminearum and the application on wheat grains and steamed bread |
| title_full_unstemmed | Antifungal activity and potential mechanism of paeonol against Fusarium graminearum and the application on wheat grains and steamed bread |
| title_short | Antifungal activity and potential mechanism of paeonol against Fusarium graminearum and the application on wheat grains and steamed bread |
| title_sort | antifungal activity and potential mechanism of paeonol against fusarium graminearum and the application on wheat grains and steamed bread |
| topic | Paeonol Fusarium graminearum Antifungal mechanism Wheat grains Steamed bread slices |
| url | http://www.sciencedirect.com/science/article/pii/S2590259825000123 |
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