Abstract Description

Fusarium wilt, caused by Fusarium oxysporum, is a major threat to global food security, leading to significant soybean losses and mycotoxin contamination. The widespread use of chemical fungicides poses environmental and health risk, emphasising the urgent need for safer and more sustainable alternatives. Phenolic compounds such as gallic acid are ubiquitous in plant tissues and exhibit various properties including antioxidant, anti-inflammatory, and antimicrobial. However further research is required to elucidate its antifungal mechanisms. Therefore, the aim of this research is to investigate the efficacy of gallic acid in controlling F. oxysporum. The antifungal potential of gallic acid against F. oxysporum was evaluated using the food poison technique, while the effect of the treatment on the morphology of the fungi was monitored using high resolution scanning electron microscopy (HR-SEM). Additionally, changes in the polysaccharide production, chitin content and various biochemical activities of the treated F. oxysporum were evaluated. In addition, liquid chromatography mass spectrometry (LC/MS)-based protein profiling was performed to identify differentially expressed proteins related to stress response, metabolism, and pathogenicity. In vitro antifungal study as well as HR-SEM images of the treated fungus showed significant inhibition and changes in the cellular structure. The cell wall components of the fungi were greatly affected by gallic acid, causing significant reduction in the polysaccharide and chitin contents. The fungal mycelia treated with 1 mM gallic acid experienced the highest level of reactive oxygen species (ROS) induced oxidative damage. Additionally, gallic acid affected the pathogenesis of the F. oxysporum, by causing a significant decrease in its β-1-4-glucanase and lipase activity. Using LC/MS analysis, protein abundance of F. oxysporum was significantly altered in response to treatment with gallic acid. The results suggest that gallic acid may be a useful antifungal agent to manage and control the incidence of Fusarium wilt disease to enhance food security.