Penicillium italicum (P. italicum) can cause significant economic loss of fruits and vegetables. Although garlic oil (GO) is an effective antimicrobial agent, the unstability and hydrophobicity limit its use as an environmentally friendly alternative to the conventional antibiotics against P. italicum. In this study, we focused on the fabrication and characterization of a functional GO nanoemulsion (NE) using ultrasonic technique and revealed the antifungal mechanism of the GO NE on P. italicum based on morphological, structural and molecular analyses. The optimal hydrophilic lipophilic balance (HLB) value determined for GO was 14 through the combination of Tween 80 and Span 80. Then the Box-Benhnken Design (BBD) was applied to produce the GO NE and the effects of different fabrication parameters on the particle size were evaluated. The optimal GO NE was selected with the GO concentration of 5.5%, the Smix concentration of 10%, the ultrasonic time of 5 min and the power of 50%. This GO NE had the smallest particle size of 52.27 nm, the best antifungal effect and the most stability. Furthermore, the antifungal mechanism of the GO NE on P. italicum was evaluated by extracellular conductivity, micro-Raman spectra, fluorescence imaging and scanning electron microscopy (SEM) imaging. The results presented that the GO NE retained the antifungal active ingredients. The fungal cell structure and morphology were malformed after treated with the GO NE and the lipids, nucleic acids and protein of P. italicum were destructed. Finally, the optimal GO NE was applied in vivo and P. italicum in citrus was successfully inhibited. It indicated that the optimal GO NE had the better antifungal activity against P. italicum than the pure GO. Besides, the minimum inhibitory concentration (MIC) of GO after preparing into the NE was changed from 3.7% to 0.01265% with about 300 times improvement of bioavailability. Therefore, the synthetic GO NE which promoted the bioavailability of GO was recommended as a promising alternative to inhibit P. italicum in vegetables and fruits.

中文翻译：

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超声技术绿色合成大蒜油纳米乳及其对青霉菌的抑菌作用机理

Italicum青霉（P. italicum）可能导致水果和蔬菜的重大经济损失。尽管大蒜油（GO）是一种有效的抗菌剂，但其不稳定性和疏水性限制了其作为传统的抗意大利疟原虫抗生素的环保替代品的用途。在这项研究中，我们集中于使用超声技术的功能性GO纳米乳液（NE）的制备和表征，并基于形态，结构和分子分析揭示了GO NE对意大利青霉的抗真菌机理。通过吐温80和Span 80的组合确定，GO的最佳亲水亲脂平衡（HLB）值为14。然后应用Box-Benhnken设计（BBD）生成GO NE以及不同制造参数对颗粒的影响大小进行了评估。选择最佳的GO NE，其GO浓度为5.5％，Smix浓度为10％，超声时间为5分钟，功率为50％。该GO NE的最小粒径为52.27 nm，具有最佳的抗真菌作用和最高的稳定性。此外，通过细胞外电导率，显微拉曼光谱，荧光成像和扫描电子显微镜（SEM）成像评估了GO NE对意大利青霉的抗真菌机理。结果表明，GO NE保留了抗真菌活性成分。用GO NE处理后，真菌细胞的结构和形态发生了畸形，破坏了意大利青霉的脂质，核酸和蛋白质。最终，在体内应用了最佳的GO NE，成功抑制了柑橘中的Italicum。结果表明，最佳的GO NE比纯GO具有更好的抗意大利青霉的活性。此外，制备成NE后GO的最低抑菌浓度（MIC）从3.7％更改为0.01265％，生物利用率提高了约300倍。因此，推荐合成的GO NE促进GO的生物利用度，作为抑制蔬菜和水果中P. italicum的有前途的替代品。