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Antifungal Actions of Glycinin Basic Peptide against Aspergillus niger through the Collaborative Damage to Cell Membrane and Mitochondria

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Abstract

The objective of this work was to investigate antifungal actions of glycinin basic peptide (GBP), a natural preservative derived from soybean, against Aspergillus niger (A. niger). GBP exhibited the antifungal activity against A. niger with minimum inhibitory concentration of 1.5 mg/mL. The analysis of FSC and SSC manifested that GBP treatment could cause A. niger cells to shrink to become small and their granularity to complicate. And observations of electron microscopy directly showed more than 1.5 mg/mL GBP obviously destructed membrane, morphology, and organelles of mycelia and spores. The K+, Ca2+, and Mg2+ leakage further verified the disruptive region of GBP was membrane of A. niger. Moreover, the mitochondrial dysfunction by GBP was elucidated by the increase of intracellular reactive oxygen species and decrease of mitochondrial membrane potential. Taken together, GBP induced cellular damage and death of A. niger by collaborative action on cell membrane and mitochondria.

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Acknowledgements

The authors would like to express their gratitude to the National Natural Science Foundation of China (31371839), Major Plan of Studying and Developing (2018YYSP001), 2017-year Support Program for Introduction of Urgently-needed talents in Western Economic Upwarping Zone and Poverty-alleviation-exploitation Key Area in Shandong Province, as well as the Program for Science and Technology Innovation Team in Universities of Henan Province (16IRTSTHN007).

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Authors and Affiliations

  1. School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan, 250353, Shandong Province, China

    Linhui Feng & Yingqiu Li

  2. Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, School of Food Science and Engineering, Shandong Agricultural University, Taian, 271018, Shandong Province, China

    Zhaosheng Wang

  3. School of Shandong Radio and TV University, Jinan, 250014, Shandong Province, China

    Lianqing Qi

  4. School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, Henan Province, China

    Haizhen Mo

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  1. Linhui Feng
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Correspondence to Yingqiu Li.

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Feng, L., Li, Y., Wang, Z. et al. Antifungal Actions of Glycinin Basic Peptide against Aspergillus niger through the Collaborative Damage to Cell Membrane and Mitochondria. Food Biophysics 14, 97–107 (2019). https://doi.org/10.1007/s11483-018-9561-4

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