Food Biophysics

, Volume 14, Issue 1, pp 97–107 | Cite as

Antifungal Actions of Glycinin Basic Peptide against Aspergillus niger through the Collaborative Damage to Cell Membrane and Mitochondria

  • Linhui Feng
  • Yingqiu LiEmail author
  • Zhaosheng Wang
  • Lianqing Qi
  • Haizhen Mo


The objective of this work was to investigate antifungal actions of glycinin basic peptide (GBP), a natural preservative derived from soybean, against Aspergillus niger (A. niger). GBP exhibited the antifungal activity against A. niger with minimum inhibitory concentration of 1.5 mg/mL. The analysis of FSC and SSC manifested that GBP treatment could cause A. niger cells to shrink to become small and their granularity to complicate. And observations of electron microscopy directly showed more than 1.5 mg/mL GBP obviously destructed membrane, morphology, and organelles of mycelia and spores. The K+, Ca2+, and Mg2+ leakage further verified the disruptive region of GBP was membrane of A. niger. Moreover, the mitochondrial dysfunction by GBP was elucidated by the increase of intracellular reactive oxygen species and decrease of mitochondrial membrane potential. Taken together, GBP induced cellular damage and death of A. niger by collaborative action on cell membrane and mitochondria.


Glycinin basic peptide Aspergillus niger Antifungal actions Cell membrane Mitochondria 



The authors would like to express their gratitude to the National Natural Science Foundation of China (31371839), Major Plan of Studying and Developing (2018YYSP001), 2017-year Support Program for Introduction of Urgently-needed talents in Western Economic Upwarping Zone and Poverty-alleviation-exploitation Key Area in Shandong Province, as well as the Program for Science and Technology Innovation Team in Universities of Henan Province (16IRTSTHN007).

Compliance with Ethical Standards

Conflict of Interest

The authors declare that they have no conflict of interest.


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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  • Linhui Feng
    • 1
  • Yingqiu Li
    • 1
    Email author
  • Zhaosheng Wang
    • 2
  • Lianqing Qi
    • 3
  • Haizhen Mo
    • 4
  1. 1.School of Food Science & EngineeringQilu University of Technology (Shandong Academy of Sciences)JinanChina
  2. 2.Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, School of Food Science and EngineeringShandong Agricultural UniversityTaianChina
  3. 3.School of Shandong Radio and TV UniversityJinanChina
  4. 4.School of Food ScienceHenan Institute of Science and TechnologyXinxiangChina

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