Effect of allyl isothiocyanate on transcriptional profile, aflatoxin synthesis, and Aspergillus flavus growth

Publication date: Available online 20 November 2019Source: Food Research InternationalAuthor(s): Tiago de Melo Nazareth, Manuel Alonso-Garrido, Oana Stanciu, Jordi Mañes, Lara Manyes, Giuseppe MecaAbstractThe goals of this study were to determine the efficacy of allyl isothiocyanate (AITC) against the growth of A. flavus and Aflatoxin B1 (AFB1) production as well as to evaluate changes in the transcriptome profile when colonizing maize. A. flavus was inoculated in potato dextrose agar (PDA), the plates were placed inside glass jars and the mycelial growth (MG) was monitored for 7 d. Likewise, maize grains were contaminated with A. flavus in glass jars of 1 L and treated with 0.125, 0.25, 0.5, 1 and 5 µL of AITC. The moisture content (MC) of grains was 15 and 21 %. After 7 days of storage, the MG was significantly reduced in doses higher than 0.125 µL/L of AITC. All doses of AITC reduced significantly the fungal growth and AFB1 production in maize after 30 d, regardless of MC. The transcriptional changes caused by AITC treatment showed significant overexpression for environmental and global transcription factors. These results suggest that AITC could be used as a fumigant to avoid the growth of A. flavus and the production of AFB1, moreover, confirm transcriptional alteration of genes involved in AFB1 and other processes key for normal fungal growth and development.Graphical abstract
Source: Food Research International - Category: Food Science Source Type: research