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Antifungal effect and mechanism of garlic oil on Penicillium funiculosum

  • Applied microbial and cell physiology
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Abstract

Garlic oil is a kind of fungicide, but little is known about its antifungal effects and mechanism. In this study, the chemical constituents, antifungal activity, and effects of garlic oil were studied with Penicillium funiculosum as a model strain. Results showed that the minimum fungicidal concentrations (MFCs, v/v) were 0.125 and 0.0313 % in agar medium and broth medium, respectively, suggesting that the garlic oil had a strong antifungal activity. The main ingredients of garlic oil were identified as sulfides, mainly including disulfides (36 %), trisulfides (32 %) and monosulfides (29 %) by gas chromatograph-mass spectrometer (GC/MS), which were estimated as the dominant antifungal factors. The observation results by transmission electron microscope (TEM) and scanning electron microscope (SEM) indicated that garlic oil could firstly penetrate into hyphae cells and even their organelles, and then destroy the cellular structure, finally leading to the leakage of both cytoplasm and macromolecules. Further proteomic analysis displayed garlic oil was able to induce a stimulated or weakened expression of some key proteins for physiological metabolism. Therefore, our study proved that garlic oil can work multiple sites of the hyphae of P. funiculosum to cause their death. The high antifungal effects of garlic oil makes it a broad application prospect in antifungal industries.

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Acknowledgments

The authors gratefully acknowledge the support by Guangdong Provincial Science and Technology Project (2009B011000011, 2011B010400039) and Cooperation Projects of Foshan City and Chinese Academy of Sciences (2012HY100115).

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Authors and Affiliations

  1. State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Institute of Microbiology, Guangzhou, 510070, China

    Wen-Ru Li, Qing-Shan Shi, Qing Liang, Xiao-Mo Huang & Yi-Ben Chen

  2. South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou, 510301, China

    Qing Liang

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  1. Wen-Ru Li
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  2. Qing-Shan Shi
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  3. Qing Liang
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  4. Xiao-Mo Huang
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  5. Yi-Ben Chen
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Correspondence to Qing-Shan Shi.

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Li, WR., Shi, QS., Liang, Q. et al. Antifungal effect and mechanism of garlic oil on Penicillium funiculosum . Appl Microbiol Biotechnol 98, 8337–8346 (2014). https://doi.org/10.1007/s00253-014-5919-9

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  • DOI: https://doi.org/10.1007/s00253-014-5919-9

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