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Inhibition of Fungal Aflatoxin B1 Biosynthesis by Diverse Botanically-Derived Polyphenols
Abstract
Purpose: To identify and characterize the capacity of diverse botanically-derived polyphenols to inhibit aflatoxin B1 (AFB1) production by Aspergillus flavus.
Methods: A tea-derived polyphenol mixture and numerous individual polyphenols were tested for their effects on A. flavus growth and AFB1 production. Fungal spores were cultured for 60 h with polyphenols (range 0 ‒ 1,000 μg/mL). The fungi were enumerated by hemocytometry, and AFB1 in culture supernatants was quantified by high-performance liquid chromatography (HPLC).
Results: Neither the tea-derived polyphenol mixture nor individual polyphenol compound, except quercetin, inhibited A. flavus growth. Quercetin detectably inhibited growth at 800 μg/mL; none of the remaining polyphenols inhibited fungal proliferation, even at 1,000 μg/mL. However, catechin mixture and all individual polyphenols differentially inhibited fungal AFB1 biosynthesis. Non-ester catechin derivatives revealed stronger inhibitory activity than ester derivatives.
Conclusion: Quercetin exhibits the strongest inhibitory effect on AFB1 production and is the only test compound that also inhibits fungal proliferation. Botanically-derived polyphenols are, therefore, promising reagents for controlling fungal contamination and associated toxic aflatoxin deposition in harvested crops and in food processing operations.
Keywords: Polyphenols, Quercetin, Aflatoxin B1, Inhibition, Antioxidation
