杭州师范大学学报（自然科学版）2025，Vol.24Issue(6)：633-641,9.DOI:10.19926/j.cnki.issn.1674-232X.2024.10.141
肉桂油对指状青霉胞内糖代谢的抑制作用
Inhibitory Effect of Cinnamon Oil on Intracellular Carbohydrate Metabolism in Penicillium digitatum
摘要
Abstract
This study aimed to clarify the antifungal mechanism of cinnamon oil against Penicillium digitatum,a major postharvest pathogen of fruits and vegetables,by investigating its effects on fungal development and intracellular carbohydrate metabolism.A combination of in vitro antifungal assays,fluorescent staining,quantitative gene expression analysis,and key enzyme activity measurements was employed.The results demonstrated that 0.3 g/L cinnamon oil effectively inhibited the spore germination,mycelial accumulation,and colonial expansion of P.digitatum.Furthermore,the treatment significantly altered the expression of genes related to carbohydrate metabolism and markedly affected the activities of key metabolic enzymes.These findings indicate that cinnamon oil inhibits the growth and development of P.digitatum by disrupting its intracellular carbohydrate metabolism processes.关键词
肉桂油/指状青霉/糖代谢/荧光染色Key words
cinnamon oil/Penicillium digitatum/carbohydrate metabolism/fluorescent staining分类
农业科技引用本文复制引用
杨雅杰,张紫琦,牛志扬,于春雨,郑思雨,王昕柔,周婷..肉桂油对指状青霉胞内糖代谢的抑制作用[J].杭州师范大学学报（自然科学版）,2025,24(6):633-641,9.基金项目
浙江省自然科学基金项目(LY19C200010) （LY19C200010）
杭州师范大学本科生创新能力提升工程项目(2023210301069-906). （2023210301069-906）
