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

Summary

Researchers found that cinnamon leaf essential oil is highly effective at stopping a harmful fungus called Aspergillus flavus from growing and producing dangerous toxins called aflatoxins that contaminate stored foods like peanuts. The essential oil works by damaging the fungus’s cell membranes, disrupting its energy production, and triggering harmful stress responses within the fungal cells. This natural approach offers a safe, environmentally friendly alternative to chemical fungicides for protecting stored food crops from fungal contamination.

Background

Aspergillus flavus is a ubiquitous fungus that contaminates agricultural commodities and produces aflatoxins, particularly aflatoxin B1 (AFB1), which is a potent carcinogen. Essential oils from plants represent a promising natural alternative to synthetic fungicides for controlling fungal contamination in food storage. Cinnamomum burmannii leaf essential oil (YXYO) has shown potential antifungal properties in previous research.

Objective

This study evaluates the antifungal mechanism of Cinnamomum burmannii leaf essential oil against Aspergillus flavus and aflatoxin B1 production. The research aims to characterize the active components of the essential oil and demonstrate its efficacy in preventing fungal contamination in stored food commodities.

Results

YXYO demonstrated dose-dependent inhibition of A. flavus growth (36.96% to 80.94%) and completely suppressed AFB1 production at 30 μL/disc concentration. Ten major volatile compounds were identified accounting for 89.42% of the oil composition, including eucalyptol (25.70%) and borneol (18.09%). Transcriptomic analysis revealed downregulation of genes involved in fungal development, cell wall synthesis, and aflatoxin biosynthesis, while oxidative stress markers increased.

Conclusion

Cinnamomum burmannii leaf essential oil effectively inhibits A. flavus growth and aflatoxin production through multiple mechanisms including disruption of cell membrane integrity, induction of oxidative stress, suppression of energy metabolism, and downregulation of aflatoxin biosynthesis genes. The ten major volatile compounds showed similar antifungal effects as the complete essential oil, confirming their role as active ingredients.
  • Published in:Foods,
  • Study Type:Experimental Laboratory Study,
  • Source: PMC11853908, PMID: 40002124, DOI: 10.3390/foods14040682
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