Abstract：
Because star anise is underutilized in the baking sector and the antifungal targets are unclear, this study aimed to investigate the antifungal effect and mechanism of star anise extract (SAE) on spoilage fungi in bread. SAE was prepared by ethanol extraction and 31 substances were identified by GC-MS, among which trans-anethole (62.62%), estragole (7.82%) and linalool (4.66%) were the major components. The antifungal activity of SAE and the three main components against Penicillium roqueforti and Aspergillus niger were determined by using the Oxford cup method and the sesqui-dilution method. The inhibition zones were 9.88 mm and 15.09 mm, while the minimum inhibitory concentrations were 125.00 μL/mL and 31.25 μL/mL. Trans-anethole and estragole both showed antifungal activity against Penicillium roqueforti and Aspergillus niger, while linalool only showed antifungal activity against Aspergillus niger. Propidium iodide and fluorescein diacetate staining analysis, leakage of cellular components (nucleic acids and proteins) and rise in ergosterol content indicated that SAE disrupted the integrity and permeability of the cell membrane. Malondialdehyde was increased after SAE treatment, indicating that SAE caused lipid peroxidation in the cell membrane, further confirming that it disrupted the cell membrane. At the same time, SAE interacted with membrane proteins and altered their conformation, resulting in cell membrane dysfunction. Finally, the shelf life test showed that SAE extended the shelf life of the bread by up to 6 days. In general, this study highlights the antifungal effect of SAE against Penicillium roqueforti and Aspergillus niger, which indicated that SAE can be used as an antifungal agent to extend the shelf life of bread.
摘要：
因为八角茴香在烘焙行业没有得到充分利用，而且抗真菌靶标还不清楚，本研究旨在探讨八角提取物（SAE）对面包腐败菌的抗真菌作用及其机制。采用乙醇提取法制备SAE,GC-MS鉴定31种物质,其中反式茴香脑（62.62%），雌马酚（7.82％）和芳樟醇（4.66％）是主要成分。采用牛津杯法和倍半稀释法测定了SAE和三种主要成分对罗克福尔青霉和黑曲霉的抗真菌活性。抑制区分别为9.88mm和15.09mm,最低抑菌浓度分别为125.00μL/mL和31.25μL/mL。反式茴香脑和雌唑醇均对罗氏青霉和黑曲霉具有抗真菌活性，芳樟醇仅对黑曲霉具有抗真菌活性。碘化丙啶和二乙酸荧光素染色分析，细胞成分（核酸和蛋白质）的泄漏和麦角甾醇含量的增加表明SAE破坏了细胞膜的完整性和渗透性。SAE治疗后丙二醛增加，表明SAE引起细胞膜的脂质过氧化，进一步证实它破坏了细胞膜。同时,SAE与膜蛋白相互作用并改变其构象，导致细胞膜功能障碍。最后,保质期测试表明，SAE延长了面包的保质期达6天。总的来说,这项研究强调了SAE对roqueforti青霉和黑曲霉的抗真菌作用，这表明SAE可以用作抗真菌剂来延长面包的保质期。
