Organic acids suppress aflatoxin production via lowering expression of aflatoxin biosynthesis-related genes in Aspergillus flavus
- Authors
- Moon, Young-Sun; Kim, Hyeong-Mi; Chun, Hyang Sook; Lee, Sung-Eun
- Issue Date
- Jun-2018
- Publisher
- ELSEVIER SCI LTD
- Keywords
- Aflatoxins; Aspergillus flavus; Organic acids; Benzoic acid; Antiaflatoxigenic activity
- Citation
- FOOD CONTROL, v.88, pp 207 - 216
- Pages
- 10
- Journal Title
- FOOD CONTROL
- Volume
- 88
- Start Page
- 207
- End Page
- 216
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/2076
- DOI
- 10.1016/j.foodcont.2018.01.017
- ISSN
- 0956-7135
1873-7129
- Abstract
- Aflatoxins are naturally occurring carcinogens. Humans and animals, such as turkeys, are highly susceptible to aflatoxin-induced diseases. In this study, we investigated the inhibitory effects of 5 food additives on the growth and aflatoxin production in Aspergillus flavus ATCC 22546. Propionic acid completely inhibited fungal growth at a concentration of 0.5%. Furthermore, no fungal growth was observed when the growth medium was treated with 0.05% benzoic acid, 0.1% sorbic acid, 0.5% acetic acid, or 0.5% butyric acid. In comparison to propionic acid, other food additives showed weak antifungal activities. Propionic acid, butyric acid, benzoic acid, and sorbic acid also exhibited potent antiaflatoxigenic activities at a concentration of 0.1%. However, addition of 0.1% acetic acid did not inhibit aflatoxin production. At a concentration of 0.05%, propionic acid lost its antiaflatoxigenic activity, whereas at the same concentration, benzoic acid, butyric acid, and sorbic acid showed potent antiaflatoxigenic activities with a 95% inhibition of aflatoxin production. Benzoic acid drastically inhibited the expression of genes related to aflatoxin biosynthesis, whereas sorbic acid only inhibited the expression of a transcription gene, yab. Collectively, our results suggest that benzoic acid is promising alternative to propionic acid as food preservatives. (C) 2018 Elsevier Ltd. All rights reserved.
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