大蒜来源的二硫化物对淀粉型欧文氏菌的设计、合成、抗菌评价和机理见解
{"_":"Design, Synthesis, Antibacterial Evaluation, and Mechanistic Insights of Garlic-Derived Disulfides against .","i":["Erwinia amylovora"]}
摘要(中文译文)
梨火疫病菌是导致蔷薇科作物火疫病的病原菌，对全球蔷薇科作物生产构成严重且持续的威胁。我们合成了54种大蒜来源的二硫化物，并鉴定出化合物为最有效的候选物（EC = 2.85 μg/mL），其活性显著优于大蒜素和春雷霉素（ZSM）。在翠冠梨上的试验表明，该化合物具有优异的治疗和保护效果，能有效抑制花、叶、枝条和果实上的火疫病感染。机制上，该化合物通过抑制过氧化氢酶（CAT）和超氧化物歧化酶（SOD）活性，引发致死性活性氧（ROS）积累，导致细胞包膜受损和超微结构破坏。值得注意的是，该化合物通过抑制泳动和群游运动、减少生物膜形成、降低胞外纤维素酶活性，以及抑制DNA和蛋白质生物合成，减弱了细菌毒力。此外，该化合物对家蚕和蚯蚓等非靶标生物毒性极低，凸显了其环境安全性。这些发现表明，该化合物是一种高效、安全且环境友好的候选物，可用于火疫病的可持续防控。
Abstract
, the causal agent of fire blight, poses a severe and ongoing threat to the global production of Rosaceous crops. We synthesized 54 garlic-derived disulfides and identified compound as the most potent candidate (EC = 2.85 μg/mL), which significantly surpassed allicin and zhongshengmycin (ZSM). assays on Cuiguan pear demonstrated that provided exceptional curative and protective efficacy, effectively suppressing fire blight infections in flowers, leaves, shoots, and fruits. Mechanistically, triggered lethal ROS accumulation by inhibiting catalase (CAT) and superoxide dismutase (SOD) activities, leading to compromised cell envelope and ultrastructural damage in . Notably, attenuated bacterial virulence by suppressing swimming and swarming motility, reducing biofilm formation, and decreasing extracellular cellulase activity, while also inhibiting DNA and protein biosynthesis. Additionally, exhibited minimal toxicity toward nontarget organisms, such as silkworms () and earthworms (), highlighting its environmental safety. These findings establish compound as a highly effective, safe, and eco-friendly candidate for sustainable fire blight management.
如何引用
AMA
Wanjun Li, Junjie Wei, Zhao-Sheng Zhang, Xinlong Liu, Liangye Chen, Qifeng Yang, et al. {"_":"Design, Synthesis, Antibacterial Evaluation, and Mechanistic Insights of Garlic-Derived Disulfides against .","i":["Erwinia amylovora"]}. Journal of agricultural and food chemistry. 2026; doi:10.1021/acs.jafc.6c05183.
APA
Wanjun Li, Junjie Wei, Zhao-Sheng Zhang, Xinlong Liu, Liangye Chen, Qifeng Yang, et al (2026). {"_":"Design, Synthesis, Antibacterial Evaluation, and Mechanistic Insights of Garlic-Derived Disulfides against .","i":["Erwinia amylovora"]}. Journal of agricultural and food chemistry. https://doi.org/10.1021/acs.jafc.6c05183
GB/T 7714
Wanjun Li, Junjie Wei, Zhao-Sheng Zhang, Xinlong Liu, Liangye Chen, Qifeng Yang, et al. {"_":"Design, Synthesis, Antibacterial Evaluation, and Mechanistic Insights of Garlic-Derived Disulfides against .","i":["Erwinia amylovora"]}[J]. Journal of agricultural and food chemistry, 2026 doi:10.1021/acs.jafc.6c05183.
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