Abstract
Blue mold caused by Penicillium expansum (P. expansum) causes severe fruit losses, and there is an urgent need to explore safe natural products to control post-harvest diseases and investigate potential antifungal mechanisms. In this study, flavonoids (GBLF) were extracted and purified from mature Ginkgo biloba leaves (GBL). According to an analysis of UV-visible spectroscopy, FTIR, and LC-MS, GBLF contained 10 flavonoids, including 8 quercetin and kaempferol derivatives. The inhibition halo diameter by GBLF ethanol solution reached a maximum of 11.2 ± 0.3 mm, which significantly inhibited the growth of P. expansum. In the GBLF ethanol solution treatment trial, the mycelial cells of P. expansum reached their maximum cell conductivity, protein leakage rate, and malondialdehyde (MDA) content at 48 h, with values of 3.89 ± 0.17 ms/cm, 5.22 ± 0.08 mg/L, and 5.76 ± 0.09 mmol/kg, respectively, which were 2.7, 13.74, and 4.76 times higher than those of the control. Compared with 12 h, the activities of superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD) in the enzyme antioxidant system were 3.38 ± 0.11 U/mg, 5.23 ± 0.09 U/mg, and 2.66 ± 0.10 U/mg, respectively, which decreased by 30.2%, 20.09%, and 51.47%. In conclusion, quercetin and kaempferol derivatives in GBLF may act on P. expansum by increasing the permeability of cell membranes, reducing enzymatic antioxidant activity, and accelerating lipid peroxidation.
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The datasets generated during the current study are available from the corresponding author on reasonable request.
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This work was supported by the National Key R & D Program of China (2021YFD2100100) and the National Natural Science Foundation of China (32171836).
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Dong Zhang participated in the experiment and wrote the manuscript. Xiaohan Zhang looked for experimental methods and conducted experiments. Shuhong Ye supervised the experiment and wrote, commented, and edited the manuscript at the same time. Dong Zhang and Yan Ding analyzed the experiment results. Dingding Feng and Yu Fan conducted experiments and investigations.
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Zhang, D., Zhang, X., Ding, Y. et al. Effect of Ginkgo biloba Leaf Flavonoids on the Growth and Enzymatic Oxidation Systems of Penicillium expansum. Food Bioprocess Technol (2024). https://doi.org/10.1007/s11947-024-03345-9
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DOI: https://doi.org/10.1007/s11947-024-03345-9