Plant-based natural flavonoids show strong inhibition of aflatoxin production and related gene expressions correlated with chemical structure
DC Field | Value | Language |
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dc.contributor.author | Tian, F. | - |
dc.contributor.author | Woo, S.Y. | - |
dc.contributor.author | Lee, S.Y. | - |
dc.contributor.author | Park, S.B. | - |
dc.contributor.author | Im, J.H. | - |
dc.contributor.author | Chun, Hyang Sook | - |
dc.date.accessioned | 2023-02-10T02:42:49Z | - |
dc.date.available | 2023-02-10T02:42:49Z | - |
dc.date.issued | 2023-02 | - |
dc.identifier.issn | 0740-0020 | - |
dc.identifier.issn | 1095-9998 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/60399 | - |
dc.description.abstract | Aflatoxins are strong carcinogenic and mutagenic fungal metabolites, and aflatoxin contamination is a critical issue in agriculture and food production. Natural flavonoids can suppress aflatoxin biosynthesis; however, the structure–activity relationship remains unclear. In the present study, a total of 36 structurally related natural flavonoids were tested against the aflatoxigenic Aspergillus flavus, both in-vitro and in-situ (on maize kernels), to investigate their structure–activity relationship and biological activity. Aflatoxin production (IC50 values: 10.85–20.09 μg/mL) and the expression of related genes (aflD, aflK, aflQ, and aflR) were found to be strongly inhibited. Structure–activity relationship studies revealed that the [–OH] or [–O–CH3] groups at position 6 of ring A and position 4′ of ring B were closely associated with antifungal and antiaflatoxigenic activities. These findings provide valuable information for the development of clean and safe methods to prevent aflatoxin contamination in food. © 2022 Elsevier Ltd | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | Academic Press | - |
dc.title | Plant-based natural flavonoids show strong inhibition of aflatoxin production and related gene expressions correlated with chemical structure | - |
dc.type | Article | - |
dc.identifier.doi | 10.1016/j.fm.2022.104141 | - |
dc.identifier.bibliographicCitation | Food Microbiology, v.109 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000876688600006 | - |
dc.identifier.scopusid | 2-s2.0-85138588287 | - |
dc.citation.title | Food Microbiology | - |
dc.citation.volume | 109 | - |
dc.type.docType | Article | - |
dc.publisher.location | 영국 | - |
dc.subject.keywordAuthor | Aflatoxin | - |
dc.subject.keywordAuthor | Aspergillus flavus | - |
dc.subject.keywordAuthor | Flavonoids | - |
dc.subject.keywordAuthor | Molecular modeling | - |
dc.subject.keywordAuthor | Structure–activity relationship | - |
dc.subject.keywordPlus | ASPERGILLUS-FLAVUS | - |
dc.subject.keywordPlus | ANTIFUNGAL ACTIVITY | - |
dc.subject.keywordPlus | BIOSYNTHESIS | - |
dc.subject.keywordPlus | CONTAMINATION | - |
dc.subject.keywordPlus | MODES | - |
dc.subject.keywordPlus | FOODS | - |
dc.relation.journalResearchArea | Biotechnology & Applied Microbiology | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalResearchArea | Microbiology | - |
dc.relation.journalWebOfScienceCategory | Biotechnology & Applied Microbiology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Microbiology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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