Disease: ochratoxin A contamination

The Global Secondary Metabolite Regulator AcLaeA Modulates Aspergillus carbonarius Virulence, Ochratoxin Biosynthesis, and the Mode of Action of Biopesticides and Essential Oils

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Grapes can be infected with a fungus called Aspergillus carbonarius that produces a dangerous toxin called ochratoxin A. Scientists studied a regulatory gene called AcLaeA that controls toxin production in this fungus. By deleting this gene, the fungus became less virulent and produced much less toxin. Natural products like cinnamon and thyme oils, along with commercial biocontrol products, were found to reduce toxin production by suppressing this regulatory gene, offering promising natural alternatives to chemical fungicides.

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Transcriptome Analysis of Dimethyl Fumarate Inhibiting the Growth of Aspergillus carbonarius

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Researchers studied how a chemical called dimethyl fumarate stops the growth of a dangerous fungus (Aspergillus carbonarius) that damages grapes and produces a toxin called ochratoxin A. By analyzing which genes were turned on and off when the fungus was exposed to this chemical, they found that it works by damaging the fungus’s cell walls and disrupting its normal development. This discovery could help protect fruit crops and food safety by providing a natural and non-toxic way to prevent mold growth.

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Transcriptome Analysis of Dimethyl Fumarate Inhibiting the Growth of Aspergillus carbonarius

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Researchers found that dimethyl fumarate, a chemical preservative, can effectively stop the growth of a common fruit fungus called Aspergillus carbonarius that causes rot and produces a harmful toxin in grapes. By studying how the fungus responds to this treatment at the genetic level, scientists discovered that the chemical damages the fungus’s protective outer layer and interferes with its ability to develop and reproduce. This research could lead to better ways to preserve fruit and prevent toxin contamination in the food industry.

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