Prevention by Essential Oils of the Occurrence and Growth of Aspergillus flavus and Aflatoxin B1 Production in Food Systems: Review

Abstract

Aspergillus flavus has been reported to be one of the most common fungal species in foods. Under conditions of high humidity and moderate temperature, this fungus may synthetize the mycotoxin Aflatoxin B1 (AFB1), which is reported to be hepatotoxic, teratogenic, mutagenic and immunosuppressive to human beings and livestock and it is classified as carcinogenic to humans (Group 1 by IARC). AFB1 affects cereals, oilseeds, nuts, spices, legumes, and dried fruits, while Aflatoxin M1 is a metabolite of AFB1 that can occur in milk and milk products. Current control is aimed at controlling fungal growth and AFB1 production in food by eco-friendly, biodegradable and safer alternatives, in contrast to synthetic chemicals that can be toxic to humans and cause adverse environmental effects. Recently, considerable attention has been directed towards natural compounds, such as essential oils (EOs) as a promising approach for controlling AFB1 production in food. The main reason for supporting the application of natural products is the consumer's preference for natural methods to preserve foods. The aim of the present review is to summarize knowledge of EOs and AFB1 production from the literature.

Antifungal, antitoxigenic, and antioxidant activities of the essential oil from laurel (Laurus nobilis L.): Potential use as wheat preservative

“…Ben Miri, Belasli, Djenane, and Ariño (2019) recently reviewed the antifungal effect of some EOs on the growth of A. flavus . The antifungal activity of our L. nobilis EO is comparable to that of callistemon, cardamom, lemongrass, and verbenacea, which are in the range of 0.25 to 1 mg/ml.…”

Investigation of the Antifungal and Anti-Aflatoxigenic Potential of Plant-Based Essential Oils against Aspergillus flavus in Peanuts

“…It is reported that fungal vacuoles are responsible for the synthesis of many enzymes involved in glyoxylate pathways and fatty acid oxidation; thus, damage to vacuoles results in loss of these functions [ 50 ]. The review by Miri et al [ 51 ] on the effect of essential oils on growth and aflatoxin production by A. flavus summarized that EOs could also coagulate the cytoplasm and damage lipids, proteins, cell walls and membranes that can lead to the leakage of macromolecules and the lysis. Data from our TEM analysis clearly showed that clove EO caused ultrastructural modifications of A. flavus hyphal cells leading to destruction and disintegration of the cellular matrix, and these changes may be attributed to a disruption in the enzymatic system of these cells by clove EO.…”

Comprehensive Review of Aflatoxin and Ochratoxin A Dynamics: Emergence, Toxicological Impact, and Advanced Control Strategies

“…The most common and harmful mycotoxins, as well as the level of evidence for carcinogenicity, are listed in Table 1 according to the IARC. AFB1, aflatoxin B2 (AFB2), aflatoxin G1 (AFG1), and aflatoxin G2 (AFG2) are the primary aflatoxin contaminants, distinguished by their fluorescence under ultraviolet light and chromatographic properties (Figure 2) [46]. These belong to the furanocoumarin group and represent a fraction of the over dozen AFs identified.…”