mycotoxin control – mycolab.ai

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.

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.

In Vitro Screening of the Antifungal and Antimycotoxin Effects of a Stilbenoids-Rich Grapevine Cane Extract on Fusarium graminearum, Aspergillus flavus and Penicillium expansum

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Researchers tested an extract made from grapevine pruning waste to see if it could stop harmful fungi and the toxins they produce. The extract, rich in natural compounds called stilbenoids, successfully reduced growth and toxin production in three dangerous fungi that contaminate crops. The effects were strong enough that scientists believe this agricultural waste could become a natural alternative to chemical fungicides for protecting crops.

Phylogeny of Aspergillus section Circumdati and inhibition of ochratoxins potential by green synthesised ZnO nanoparticles

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Researchers identified four types of Aspergillus fungi that contaminate crops and produce a toxic substance called ochratoxin. They tested whether tiny zinc oxide particles, created using plant extracts, could stop these fungi from making toxins. The green-synthesized nanoparticles successfully reduced toxin production in some fungal species, offering a promising natural approach to protecting food crops.

Influence of Light Spectrum on Bread Wheat Head Colonization by Fusarium graminearum and on the Accumulation of Its Secondary Metabolites

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Researchers studied how different colors of light affect a fungal disease in wheat and the toxic compounds it produces. They found that blue light reduces disease spread but increases toxin production, while red light also reduces disease but increases different types of toxins. This discovery could help farmers better manage wheat diseases by understanding how light conditions affect both the fungus and the grain’s safety.

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.

Phylogeny of Aspergillus section Circumdati and inhibition of ochratoxins potential by green synthesised ZnO nanoparticles

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This research studied yellow-colored fungal species that contaminate crops and can produce harmful toxins called ochratoxins. Scientists identified four different species of these fungi and found that tiny zinc oxide particles made from plant extract could reduce toxin production. The study shows promise for using these nanoparticles to protect food and agricultural products from fungal contamination.

Modeling of mold inactivation via cold atmospheric plasma (CAP)

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This research develops a mathematical model to predict how cold atmospheric plasma kills mold, which is important because molds produce toxins that harm human and animal health and damage food and buildings. The model uses equations to describe mold growth and plasma effects, allowing researchers to predict outcomes in minutes rather than waiting weeks for lab experiments. The study found that plasma is most effective when its killing power matches the mold’s natural growth rate, causing complete extinction.

In Vitro Screening of the Antifungal and Antimycotoxin Effects of a Stilbenoids-Rich Grapevine Cane Extract on Fusarium graminearum, Aspergillus flavus and Penicillium expansum

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This study tested a natural extract from grapevine pruning waste to see if it could stop three dangerous fungi that produce harmful toxins in crops. The extract worked well at stopping both fungal growth and toxin production, with effects that lasted even after the extract was removed. These results suggest that grapevine waste could be turned into a natural fungicide to protect crops from contamination.

Transcriptome analysis of Ochratoxin a (OTA) producing Aspergillus westerdijkiae fc-1 under varying osmotic pressure

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A fungus called Aspergillus westerdijkiae produces a toxic substance called Ochratoxin A (OTA) that commonly contaminates foods like coffee, grapes, and wheat. Researchers used advanced gene analysis techniques to understand how salt concentration affects the fungus’s ability to produce this toxin. They found that moderate salt levels actually increase OTA production, while very high salt levels activate defense mechanisms that reduce it. These findings could help develop better strategies to prevent this dangerous contamination in our food supply.

Research Keyword: mycotoxin control