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Transcriptome and metabolome profiling reveal the inhibitory effects of food preservatives on pathogenic fungi

Summary

This research tested three common food preservatives to see how well they stop harmful molds from growing on fruits and vegetables. Scientists found that all three preservatives worked well at different concentrations, with sec-butylamine being particularly effective. By studying the genes and chemical changes in treated fungal cells, they discovered that these preservatives work by damaging the mold’s cell walls and disrupting how it processes sugars, essentially starving and weakening the fungal cells.

Background

Food safety is a global public health concern, with pathogenic fungi like Aspergillus flavus, Alternaria alternata, and Talaromyces funiculosus causing significant contamination and toxin production in food crops. While chemical preservatives are widely used for food preservation, understanding their mechanisms of action and optimal dosages is crucial for safe and effective application.

Objective

This study investigated the inhibitory effects of sec-butylamine, potassium sorbate, and citric acid on three pathogenic fungi and explored the molecular mechanism of sec-butylamine against A. flavus using transcriptomic and metabolomic analyses.

Results

All three preservatives significantly inhibited fungal growth in a dose-dependent manner. Optimal inhibitory concentrations were determined for each fungus. Transcriptomic analysis identified 967 differentially expressed genes, with key genes related to cell wall synthesis (AFLA_053390, AFLA_121370, AFLA_024930) and trehalose metabolism (AFLA_002830, AFLA_030450) being downregulated. Metabolomic analysis revealed 108 differential metabolites, with elevated trehalose and sucrose but reduced glucose metabolites after treatment.

Conclusion

The study demonstrates that sec-butylamine, citric acid, and potassium sorbate are effective food preservatives against pathogenic fungi. Sec-butylamine inhibits A. flavus primarily through downregulation of cell wall biosynthesis genes and disruption of carbohydrate metabolism, providing mechanistic insights for optimizing preservative use in food industry applications.
  • Published in:PeerJ,
  • Study Type:Experimental Study,
  • Source: 10.7717/peerj.19737, PMID: 40718781
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