Article
Agronomy
Clara Melguizo, Belen Patino, Antonio J. Ramos, Covadonga Vazquez, Jessica Gil-Serna
Summary: Aspergillus flavus is a xerophilic fungus whose occurrence in vineyards is increasing, but the risk of grape contamination with aflatoxin needs further investigation.
Article
Food Science & Technology
Kunzhi Jia, Lijuan Yan, Yipu Jia, Shuting Xu, Zhaoqi Yan, Shihua Wang
Summary: The study revealed that AflN plays crucial roles in aflatoxin biosynthesis, conidiophore production, and response to oxidative stress in Aspergillus flavus. These findings contribute to a better understanding of AflN function and are beneficial for the prevention and control of Aspergillus flavus and aflatoxin contamination.
Article
Food Science & Technology
Godfrey Wokorach, Sofie Landschoot, Amerida Lakot, Sidney Arihona Karyeija, Kris Audenaert, Richard Echodu, Geert Haesaert
Summary: Human exposure to aflatoxins in food can lead to acute stunting in children, liver cancer, and death. The severity of aflatoxin contamination depends on the type of Aspergillus fungus infecting the crops. Evaluating the ability of non-aflatoxigenic chemotypes to reduce aflatoxin levels produced by aflatoxigenic strains could be crucial in mitigating field contamination of crops with aflatoxins.
Article
Biotechnology & Applied Microbiology
Fei Tian, So Young Woo, Sang Yoo Lee, Su Been Park, Ju Hee Im, Hyang Sook Chun
Summary: This study found that natural flavonoids can inhibit aflatoxin production and revealed the structure-activity relationship. These findings are important for the development of clean and safe methods to prevent aflatoxin contamination in food.
Article
Microbiology
Lina Castano-Duque, Matthew D. Lebar, Carol Carter-Wientjes, David Ambrogio, Kanniah Rajasekaran
Summary: This study investigated the effects of three flavonoids on fungal proliferation and aflatoxin production in Aspergillus flavus. The results showed that the concentrations of apigenin and luteolin modulated fungal proliferation and aflatoxin production in a dose-dependent manner. Microscopy studies revealed disruptions in the mycelial cell wall and localization of flavonoids in sphere-like structures on the mycelia surface. Low concentrations of flavonoids also lowered the total antioxidant capacity in the environment. These findings suggest that flavonoids may disrupt cell wall integrity and act as potential signaling molecules, leading to reduction of fungal proliferation and aflatoxin production.
Article
Microbiology
Liuke Liang, Wei Zhang, Jing Hao, Yanyu Wang, Shan Wei, Shuaibing Zhang, Yuansen Hu, Yangyong Lv
Summary: This study found that estragole from Pimenta racemosa has antifungal activity against Aspergillus flavus and inhibits its growth and aflatoxin biosynthesis by modulating intracellular redox homeostasis. These findings provide a basis for estragole as a potential agent against A. flavus contamination.
MICROBIOLOGY SPECTRUM
(2023)
Article
Food Science & Technology
Kalyani Prasad, Kalenahalli Yogendra, Hemalatha Sanivarapu, Kanniah Rajasekaran, Jeffrey W. Cary, Kiran K. Sharma, Pooja Bhatnagar-Mathur
Summary: In this study, multiplexed host-induced gene silencing (HIGS) of essential genes in Aspergillus flavus demonstrated enhanced resistance to Aspergillus infection and aflatoxin contamination in groundnut. Proteomic analysis revealed molecular processes underlying the induced resistance and identified groundnut metabolites involved in the resistance. These findings contribute to groundnut pre-breeding and breeding programs for safe food production.
Article
Food Science & Technology
Qiaoyun Wu, Huanhuan Li, Sunxing Wang, Zhongnian Zhang, Zhipeng Zhang, Tuwei Jin, Xiufang Hu, Guohong Zeng
Summary: In this study, it was found that Bacillus tequilensis and Bacillus velezensis strains B1 and B2 isolated from the rhizosphere soil of camellia sinensis showed significant antagonistic activities against A. flavus. Moreover, Bacillus velezensis strain B2 was able to inhibit the growth and aflatoxin synthesis of A. flavus by down-regulating certain genes.
Article
Food Science & Technology
Ping-ping Tian, Yang-yong Lv, Shan Wei, Shuai-bing Zhang, Na Li, Yuan-sen Hu
Summary: The study demonstrated that rPINB has antifungal properties against A. flavus spores, inhibiting toxin production on maize. It showed dose-dependent inhibition of spore germination and growth in vitro, altering spore morphology and damaging the cell wall and membrane. The observed direct antifungal activity of rPINB suggests its potential use in preventing fungal contamination of stored foods and agricultural products in the future.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Plant Sciences
Lourena A. Maxwell, Kenneth A. Callicott, Ranajit Bandyopadhyay, Hillary L. Mehl, Marc J. Orbach, Peter J. Cotty
Summary: Atoxigenic Aspergillus flavus isolates have the ability to degrade aflatoxin B1 under optimal temperature conditions, providing a potential biological control method to reduce aflatoxin contamination in crops.
Article
Food Science & Technology
Yangyong Lv, Haojie Yang, Jing Wang, Shan Wei, Huanchen Zhai, Shuaibing Zhang, Yuansen Hu
Summary: A study identified a novel protein, Afper1, in Aspergillus flavus that plays a critical role in regulating cell development and secondary metabolite biosynthesis. Deletion of Afper1 impaired aflatoxin production and affected hyphal growth, conidial and sclerotial production, and responses to osmotic stress and essential oils. The deletion also led to ROS accumulation, chromatin remodeling, and ER homeostasis disturbance.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Food Science & Technology
Xianfeng Ren, Maria Teresa Brana, Miriam Haidukowski, Antonia Gallo, Qi Zhang, Antonio F. Logrieco, Peiwu Li, Shancang Zhao, Claudio Altomare
Summary: This study examined the inhibitory action of 20 Trichoderma isolates against aflatoxigenic A. flavus and their efficacy in reducing aflatoxin formation. It was found that some isolates were able to significantly inhibit the growth of A. flavus and reduce the production of aflatoxin B-1. However, the mechanism behind the reduction of aflatoxin content was not associated with the downregulation of aflatoxin synthesis genes. Further studies are needed to identify the metabolites involved in the biocontrol of A. flavus and evaluate the efficacy under different conditions.
Article
Engineering, Environmental
Mei Qiu, Lihong Qiu, Qi Deng, Zhijia Fang, Lijun Sun, Yaling Wang, Ravi Gooneratne, Jian Zhao
Summary: This study investigated the effects and mechanisms of L-Cysteine hydrochloride (L-CH) as an antimicrobial on the growth of Aspergillus flavus (A. flavus) and Aflatoxin B1 (AFB1) biosynthesis. Results showed that L-CH inhibited A. flavus mycelial growth, affected mycelial morphology, and reduced AFB1 synthesis. The study also revealed that L-CH induced glutathione synthesis which scavenged intracellular reactive oxygen species and downregulated genes related to AFB1 production.
JOURNAL OF HAZARDOUS MATERIALS
(2023)
Article
Plant Sciences
Juan Moral, M. Teresa Garcia-Lopez, Ana Gordon, Alejandro Ortega-Beltran, Ryan Puckett, Kenji Tomari, Thomas M. Gradziel, Themis J. Michailides
Summary: Research shows that in almond production, managing aflatoxin contamination can be achieved by using the biocontrol strain AF36 and selecting resistant cultivars. The shell and seedcoat of almonds play a significant role in preventing aflatoxin contamination. Peach kernels exhibit higher resistance to the pathogen compared to almonds, while almonds show higher resistance than pistachios.
Article
Food Science & Technology
Zheyu Li, Yanan Sun, Linghui Gu, Yuchi Wang, Mingqin Xu, Yunhao Zhou, Yichen Hu, Wenbo Ma
Summary: We optimized the synthesis method of Ar-turmerone, the main active ingredient in turmeric essential oil, improved its yield and reduced the operation requirements. Moreover, 50.0 μg/mL Ar-turmerone completely inhibited the growth, spore germination, mycelium biomass, and aflatoxin accumulation of A. flavus in 7 days. We identified 2,018 differentially expressed genes (DEGs) related to A. flavus growth and aflatoxin production, with 45 DEGs completely suppressed. Additionally, Ar-turmerone greatly reduced A. flavus in maize, and we determined the optimal storage conditions for maize to avoid A. flavus contamination.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biotechnology & Applied Microbiology
Ahmed R. Al-Najada, Youssuf A. Gherbawy
FOOD BIOTECHNOLOGY
(2015)
Article
Food Science & Technology
Youssuf Gherbawy, Hesham Elhariry, Sandor Kocsube, Abdulaziz Bahobial, Bahig El Deeb, Abdulla Altalhi, Janos Varga, Csaba Vagvoelgyi
FOODBORNE PATHOGENS AND DISEASE
(2015)
Article
Environmental Sciences
Youssuf Gherbawy, Bahig El-Deeb, Amal Al Hazzani, Amena Maher, Afaf Shehata
GEOMICROBIOLOGY JOURNAL
(2016)
Article
Food Science & Technology
H. M. Elhariry, G. M. Khiralla, Y. Gherbawy, H. Abd Elrahman
Article
Microbiology
Rukaia Gashgari, Youssuf Gherbawy, Fuad Ameen, Salam Alsharari
JUNDISHAPUR JOURNAL OF MICROBIOLOGY
(2016)
Article
Food Science & Technology
Hesham Elhariry, Abeer A. Abuzaid, Ghada M. Khiralla, Youssuf Gherbawy
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2014)
Article
Biochemistry & Molecular Biology
Azhar Najjar, Norhani Abdullah, Wan Zuhainis Saad, Syahida Ahmad, Ehsan Oskoueian, Faridah Abas, Youssuf Gherbawy
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2014)
Article
Plant Sciences
Y. A. Gherbawy, R. M. Gashgari
Article
Plant Sciences
Y. A. Gherbawy, H. M. Elhariry
Article
Plant Sciences
A. M. Abdel-Azeem, Y. A. Gherbawy, A. M. Sabry
Article
Food Science & Technology
Youssuf A. Gherbawy, Yassmin M. Shebany, Helal F. Alharthy
ITALIAN JOURNAL OF FOOD SCIENCE
(2016)
Article
Chemistry, Applied
Youssuf A. Gherbawy, Yassmin M. Shebany, Mohmaed A. Hussein, Thanaa A. Maghraby
JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE
(2015)
Article
Parasitology
I Shalaby, Y. Gherbawy, M. Jamjoom, A. Banaja
TROPICAL BIOMEDICINE
(2014)
Article
Agriculture, Multidisciplinary
Azhar Najjar, Norhani Abdullah, Wan Zuhainis Saad, Syahida Ahmad, Ehsan Oskoueian, Youssuf Gherbawy
INTERNATIONAL JOURNAL OF AGRICULTURE AND BIOLOGY
(2014)