茶树精油对灰葡萄胞霉生理功能的干扰研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2016, Vol.32, No.6 茶树精油对灰葡萄胞霉生理功能的干扰研究 王近近，邵兴锋，刘淑敏，许凤，王鸿飞 （宁波大学食品科学与工程系，浙江宁波315211） 摘要：为探寻新型生物防治方法，揭示茶树精油(TTO)对果蔬采后病原真菌灰葡萄孢霉（Botrytis Cinerea ）的抑菌作用机理，以 液体培养后收集的B. Cinerea 菌丝体为研究对象，进行2 倍MIC （最小抑菌浓度）的TTO 处理，采用荧光显微镜（FEM ）、扫描电镜 （SEM ）和透射电镜（TEM ）研究了处理对细胞膜通透性、菌体形态和超微结构的影响，以及处理过程中菌丝体内活性氧（ROS ） 积累及相关抗氧化酶类和物质的变化。结果表明：TTO 处理后菌丝荧光强度增强，说明其细胞膜通透性明显上升，细胞膜完整性受 到破坏；同时菌丝发生严重的皱缩、干瘪，胞浆消化呈碎渣样；TTO 导致了菌丝内过氧化氢(H O )的大量积累，诱导提高了超氧化物 2 2 歧化酶（SOD ）、过氧化氢酶（CAT ）和抗坏血酸-谷胱甘肽（AsA-GSH ）循环的活性，说明TTO 是通过提高B. Cinerea 细胞膜通透 性、破坏菌体结构和诱导ROS 爆发来发挥抑菌作用。 关键词：茶树精油；灰葡萄胞霉；细胞膜；过氧化氢 文章篇号：1673-9078(2016)6-56-62 DOI: 10.13982/j.mfst.1673-9078.2016.6.010 Effect of Tea Tree Oil on the Physiological Function of Botrytis cinerea WANG Jin-jin, SHAO Xing-feng, LIU Shu-min, XU Feng, WANG Hong-fei (Department of Food Science and Engineering, Ningbo University, Ningbo315211, China) Abstract: To investigate a new biological control method and reveal the anti-microbial mechanism of tea tree oil (TTO) against Botrytis cinerea in postharvest fruits and vegetables, the fungal mycelium grown in liquid medium was collected as test material, and then treated with twice MIC (minimum inhibitory concentration) of TTO. Fluorescence electron microscopy (FEM), scanning electron microscopy (SEM), and transmission electron microscopy (TEM) were used to study the effects of the treatment on the membrane permeability, mycelial morphology, and ultrastructure, respectively. Additionally, the accumulation of reactive oxygen species (ROS), changes in enzyme activity, and contents of the substances in mycelia during TTO treatment were explored. The results indicat