首页 | 本学科首页   官方微博 | 高级检索  
     检索      


Cinnamaldehyde Induces PCD-Like Death of Microcystis aeruginosa via Reactive Oxygen Species
Authors:Liang Bin Hu  Wei Zhou  Jing Dong Yang  Jian Chen  Yu Fen Yin  Zhi Qi Shi
Institution:1. School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, China
2. Institute of food safety, Jiangsu Academy of Agricultural Sciences, No.50 Zhongling Street, Outside the Zhongshan Men, Nanjing, 210014, China
3. Key Laboratory of Food Safety Monitoring and Management Ministry of Agriculture, People??s Republic of China, Nanjing, 210014
Abstract:In recent years, Microcystis bloom occurs frequently and causes a wide range of social, environmental, and economic problems. In this study, dose-dependent inhibitory effect of cinnamaldehyde on the growth of Microcystis aeruginosa was investigated. It was found that cinnamaldehyde with the concentration more than 0.6 mM showed algicide activity against M. aeruginosa. When M. aeruginosa was exposed to 0.6 mM cinnamaldehyde, considerable reactive oxygen species (ROS) were generated followed by lipid peroxidation and decrease in the content of both chlorophyll a and soluble protein. Although superoxide dismutase had made response to the stress caused by cinnamaldehyde, activity increasing after a time of lag could not prevent the lysis of M. aeruginosa cells. Interestingly, the addition of antioxidants glutathione and l-ascorbic acid (Vc) could prevent the lysis of M. aeruginosa cells. All the results suggested that cinnamaldehyde induced the death of M. aeruginosa cells via inducing ROS burst. Further understanding of the mechanism of cinnamaldehyde-induced M. aeruginosa cell death would contribute to the control of cyanobacteria pollution.
Keywords:
本文献已被 SpringerLink 等数据库收录!
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号