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Inhibition Mechanism of Cinnamomum burmannii Leaf Essential Oil Against Aspergillus flavus and Aflatoxins

Summary

This research shows that essential oil from cinnamon leaves can effectively prevent a dangerous fungus (Aspergillus flavus) from contaminating stored foods like peanuts and grains, and stops it from producing a cancer-causing toxin called aflatoxin. The oil works by damaging the fungus’s cell membrane, disrupting its energy production, and triggering stress responses. Ten main aromatic compounds in the oil, especially eucalyptol and borneol, are responsible for this protective effect. This suggests cinnamon leaf oil could be used as a natural, safe alternative to chemical fungicides for protecting stored food.

Background

Aspergillus flavus is a ubiquitous fungus that contaminates agricultural commodities and produces aflatoxin B1 (AFB1), a potent carcinogen. Essential oils from plants represent promising natural antifungal agents with low toxicity and environmental friendliness. Cinnamomum burmannii leaf essential oil has demonstrated potential antifungal properties in previous research.

Objective

This study investigates the inhibition mechanism of Cinnamomum burmannii leaf essential oil (YXYO) and its main active ingredients against Aspergillus flavus growth and aflatoxin B1 production. The research aims to evaluate morphological, physiological, biochemical, and transcriptomic changes in A. flavus following YXYO treatment.

Results

YXYO inhibited mycelial growth (36.96-80.94%), reduced ergosterol content (20.63-55%), caused ROS accumulation, disrupted energy metabolism enzymes, and completely inhibited AFB1 production at 30 μL/disc. Transcriptomic analysis identified 2870 differentially expressed genes related to fungal development, cell barrier, oxidative stress, and aflatoxin biosynthesis. Ten main volatile components (eucalyptol 25.70%, borneol 18.09%) were identified as responsible for antifungal activity.

Conclusion

Cinnamomum burmannii leaf essential oil inhibits A. flavus through multiple mechanisms including cell membrane disruption, ergosterol depletion, ROS-induced oxidative stress, energy metabolism impairment, and suppression of aflatoxin biosynthesis genes. The ten identified volatile compounds act synergistically to produce the antifungal effect, suggesting potential application as a natural food preservative.
  • Published in:Foods,
  • Study Type:Experimental Study,
  • Source: PMID: 40002124
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