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Impact of Volatile Organic Compounds on the Growth of Aspergillus flavus and Related Aflatoxin B1 Production: A Review

Summary

Aspergillus flavus is a dangerous fungus that produces aflatoxin B1, a poison that can cause serious diseases and survives even when food is heated. Scientists have discovered that certain smelly chemicals called volatile organic compounds, produced by other organisms or plants, can stop this fungus from growing and making its toxin. This research suggests these natural chemicals could be used to protect our crops and food supply from contamination.

Background

Volatile organic compounds (VOCs) are secondary metabolites emitted by living organisms that participate in inter- and intra-species interactions. Aspergillus flavus is a fungal pathogen that produces aflatoxin B1 (AFB1), a highly toxic mycotoxin that poses serious health risks including hepatocellular cancer and is thermostable, persisting through conventional food processing.

Objective

This review examines VOCs emitted by A. flavus toxigenic and non-toxigenic strains, identifies bioactive VOCs that impact fungal growth and AFB1 production, elucidates their mechanisms of action, and discusses potential applications as biocontrol agents for mycotoxin management.

Results

Nearly 400 VOCs have been identified from A. flavus strains across diverse chemical families including alcohols, aldehydes, alkanes, alkenes, terpenes, and esters. Bioactive VOCs from bacteria, yeasts, fungi, and essential oils demonstrated fungistatic or fungicidal effects, with variable impacts on AFB1 production through mechanisms including membrane disruption and afl gene regulation.

Conclusion

VOCs represent a promising approach for controlling A. flavus growth and AFB1 production, with potential applications as biocontrol agents. Species-specific VOC profiles could serve as markers for early detection of toxigenic strains, though further investigation of mechanisms and practical applications is needed.
  • Published in:International Journal of Molecular Sciences,
  • Study Type:Review,
  • Source: PMID: 36555197, DOI: 10.3390/ijms232415557
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