Research Keyword: cell membrane disruption

Microminutinin, a Fused Bis-Furan Coumarin from Murraya euchrestifolia, Exhibits Strong Broad-Spectrum Antifungal Activity by Disrupting Cell Membranes and Walls

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Researchers discovered a natural compound called microminutinin from a plant used in traditional medicine. This compound shows strong ability to kill various fungal pathogens that damage crops, particularly tea plants. The compound works by breaking down the protective structures of fungal cells, making it a promising candidate for developing safer, plant-based fungicides for agriculture.

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In vitro and in vivo inhibitory effects and transcriptional reactions of graphene oxide on Verticillium dahliae

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Scientists discovered that graphene oxide, a nanomaterial, can effectively kill or inhibit the growth of Verticillium dahliae, a harmful fungus that causes wilt disease in cotton and other crops. The graphene oxide works by damaging the fungus’s cell membranes and disrupting its ability to grow and spread. When applied to cotton plants infected with this fungus, graphene oxide treatment reduced disease symptoms and prevented the fungus from multiplying. This research suggests graphene oxide could become a valuable alternative to chemical fungicides for controlling this destructive plant disease.

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Antifungal mechanism of nanosilver biosynthesized with Trichoderma longibrachiatum and its potential to control muskmelon Fusarium wilt

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Researchers created tiny silver particles using a beneficial fungus to fight a serious disease that damages muskmelon plants. At low doses, these silver nanoparticles killed the disease-causing fungus while actually helping the melon plants grow better and germinate faster. The silver particles work by damaging the fungus’s cell structure and triggering harmful reactive oxygen species inside fungal cells, ultimately destroying them.

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Inhibition Mechanism of Cinnamomum burmannii Leaf Essential Oil Against Aspergillus flavus and Aflatoxins

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This research shows that essential oil from cinnamon leaves can effectively prevent a dangerous fungus (Aspergillus flavus) from contaminating stored foods like peanuts and grains, and stops it from producing a cancer-causing toxin called aflatoxin. The oil works by damaging the fungus’s cell membrane, disrupting its energy production, and triggering stress responses. Ten main aromatic compounds in the oil, especially eucalyptol and borneol, are responsible for this protective effect. This suggests cinnamon leaf oil could be used as a natural, safe alternative to chemical fungicides for protecting stored food.

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