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
Microbiology
Xiao-Yu Yuan, Jie-Ying Li, Qing-Qing Zhi, Sheng-Da Chi, Su Qu, Yan-Feng Luo, Zhu-Mei He
Summary: sfgA gene has a broad and complex regulatory role in governing growth, conidiation, sclerotia formation, secondary metabolism, and environmental stress responses in Aspergillus flavus. Deletion of sfgA gene in A. flavus leads to slowed fungal growth, increased conidiation, and changes in sclerotia formation at different temperatures. Moreover, sfgA regulates aflatoxin biosynthesis and plays a critical role in the development, secondary metabolism, and stress responses of A. flavus.
Article
Microbiology
Qianqian Zhao, Hao Pei, Xiaoling Zhou, Kai Zhao, Min Yu, Guomin Han, Jun Fan, Fang Tao
Summary: The bZIP transcription factor plays a crucial role in fungal development, nutrient utilization, secondary metabolite biosynthesis, and stress response. This study focused on the role of bZIP genes in A. flavus, a major aflatoxin-producing fungus. By using a gene knockout method, 15 bZIP genes were deleted and their functions were analyzed. The results showed that these genes are involved in various physiological processes, including mycelial growth, conidiation, aflatoxin biosynthesis, stress response, and virulence. The findings provide comprehensive insights into the role of bZIP transcription factors in this globally important aflatoxigenic fungus.
Article
Food Science & Technology
Qian Li, Ying Zhao, Xuehao Zuo, Feiyan Guo, Yanan Li, Yanli Xie
Summary: This study found that paeonol can inhibit the growth of A. flavus by reducing ergosterol content and perturbing the redox system. It also effectively restrains the production of aflatoxins. RNA-seq analysis revealed that paeonol regulates the expression of key genes involved in ergosterol biosynthesis, redox system, oxylipin synthesis, global regulation, and aflatoxin biosynthesis.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Microbiology
Yu Wang, Ranxun Lin, Mengxin Liu, Sen Wang, Hongyu Chen, Wanlin Zeng, Xinyi Nie, Shihua Wang
Summary: As an opportunistic pathogen, A. flavus causes crop loss due to fungal growth and mycotoxin contamination. Investigating the role of virulence factors during infection and searching for novel drug targets have been popular scientific topics in the field of fungal control. Nmt has become a potential target in some organisms.
MICROBIOLOGY SPECTRUM
(2023)
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
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
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)