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RESEARCH PRODUCT

Effect of allyl isothiocyanate on transcriptional profile, aflatoxin synthesis, and Aspergillus flavus growth.

Tiago De Melo NazarethTiago De Melo NazarethJordi MañesGiuseppe MecaManuel Alonso-garridoLara ManyesOana Stanciu

subject

AflatoxinAntifungal Agents030309 nutrition & dieteticsAspergillus flavusTranscriptome03 medical and health scienceschemistry.chemical_compound0404 agricultural biotechnologyAflatoxinsIsothiocyanatesGene Expression Regulation FungalFood scienceMyceliumAflatoxin synthesis0303 health sciencesbiologyDose-Response Relationship DrugChemistryInoculationfood and beverages04 agricultural and veterinary sciencesbiology.organism_classificationAllyl isothiocyanate040401 food scienceFood PreservativesPotato dextrose agarTranscriptomeFood ScienceAspergillus flavus

description

Abstract The goals of this study were to determine the efficacy of allyl isothiocyanate (AITC) against the growth of A. flavus and Aflatoxin B1 (AFB1) production as well as to evaluate changes in the transcriptome profile when colonizing maize. A. flavus was inoculated in potato dextrose agar (PDA), the plates were placed inside glass jars and the mycelial growth (MG) was monitored for 7 d. Likewise, maize grains were contaminated with A. flavus in glass jars of 1 L and treated with 0.125, 0.25, 0.5, 1 and 5 µL of AITC. The moisture content (MC) of grains was 15 and 21%. After 7 days of storage, the MG was significantly reduced in doses higher than 0.125 µL/L of AITC. All doses of AITC reduced significantly the fungal growth and AFB1 production in maize after 30 d, regardless of MC. The transcriptional changes caused by AITC treatment showed significant overexpression for environmental and global transcription factors. These results suggest that AITC could be used as a fumigant to avoid the growth of A. flavus and the production of AFB1, moreover, confirm transcriptional alteration of genes involved in AFB1 and other processes key for normal fungal growth and development.

yearjournalcountryeditionlanguage
2020-02-01Food research international (Ottawa, Ont.)
10.1016/j.foodres.2019.108786https://pubmed.ncbi.nlm.nih.gov/31955757