Study on the antifungal effect and mechanism of oregano essential oil fumigation against Aspergillus flavus

Journal of Food Processing and PreservationVolume 46, Issue 11 e17026 ORIGINAL ARTICLE Study on the antifungal effect and mechanism of oregano essential oil fumigation against Aspergillus flavus Mengmeng Ji, Mengmeng Ji State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu, China School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaSearch for more papers by this authorJinwei Li, Jinwei Li orcid.org/0000-0001-7602-3397 State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu, China School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaSearch for more papers by this authorLiuping Fan, Corresponding Author Liuping Fan [email protected] orcid.org/0000-0003-1312-8057 State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu, China School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China Correspondence Liuping Fan, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. Email: [email protected]Search for more papers by this author Mengmeng Ji, Mengmeng Ji State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu, China School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaSearch for more papers by this authorJinwei Li, Jinwei Li orcid.org/0000-0001-7602-3397 State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu, China School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaSearch for more papers by this authorLiuping Fan, Corresponding Author Liuping Fan [email protected] orcid.org/0000-0003-1312-8057 State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu, China School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China Correspondence Liuping Fan, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. Email: [email protected]Search for more papers by this author First published: 16 August 2022 https://doi.org/10.1111/jfpp.17026Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat Abstract The fumigation treatment with oregano essential oil (OEO) was applied to inactivate Aspergillus flavus (A. flavus) and its mechanism was studied. Results indicated that the minimal fungicidal concentration (MFC) of OEO vapor was lower than OEO dissolved in liquid medium. Indeed, OEO vapor at MFC resulted in the abnormal branching of A. flavus mycelium. Further, the fumigation time at MFC required for fungicidal effect was reduced from 7 days to 8 h by enhancing the fumigation temperature from 28 to 45°C. Meanwhile, the mechanism of action might be the oxidative stress in response to OEO vapor within the cells of A. flavus mycelium. Results suggested increased lipid peroxidation and O2− production as well as SOD/CAT activity, eventually leading to decreased mitochondrial activity and ATP production. Additionally, OEO vapor inhibited metabolic activities related to the synthesis of protein and methylglyoxal as well as aflatoxin production. Novelty impact statement OEO exhibited a higher fungicidal effect on A. flavus mycelium compared to its spores. OEO fumigation exhibited an inhibitory effect on the metabolic synthesis of A. flavus. OEO fumigation induced oxidative stress and decreased mitochondrial activity. 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