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245	1	0	_ao-Vanillin, a promising antifungal agent, inhibits Aspergillus by disrupting the integrity of cell walls and cell membranes
490	0		_vApplied MicroBiology and Biotechnology, https://doi.org/10.1007/s00253-021-11371-2, 2021
520	3		_ao-Vanillin is a natural product that has been widely applied in the food and pharmaceutical industries. In this study, we determined thato-vanillin can strongly inhibit the growth ofAspergillus flavusmycelia. However, the inhibition mechanism ofo-vanillin is still elusive. The ultrastructural morphology of mycelia was injured, and the cell walls were destroyed. The OHfunctional groups on cell walls were altered, and the content of protein in mycelial cell walls was reduced byo-vanillin. Thecontent ofß-1,3-glucan in cell walls was significantly (P< 0.05)reduced byo-vanillin in a dose-dependent manner, while chitin was not markedly affected. Moreover,o-vanillin led to an increase in the permeability of cell membranes. o-Vanillin also exhibited a promising antifungal effect on contaminated corn kernels. Therefore,o-vanillin inhibited the growth of mycelia by disrupting the integrity of cell walls and cell membranes. This study not only sheds light on the antifungal mechanism ofovanillin but also indicates that it is a promising agent for the control ofA. flavusinfection. Key points
700	1	2	_aLi, Qian
700	1	2	_aZhu, Xiaoman
700	1	2	_aXie, Yanli
700	1	2	_aZhong, Yue
856	4	0	_uhttps://drive.google.com/file/d/1tbfgYvh0pg1rq-VLfFcmogoYM5L1QZmb/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx
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