Inhibition effect of 2-ethylhexanol against Aspergillus flavus and aflatoxin B1 mainly by disrupting cell membrane and downregulating genes related to ergosterol synthesis and aflatoxins global regulator

作者：Kaige Zhang, Qingyun Wang, Naiyue Zhang, Lu Yu, Qinlu Lin, Wenhua Zhou · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.145263 · 被引用次数：13 · 研究领域：Mycotoxins in Agriculture and Food、Fungal Biology and Applications、Tannin, Tannase and Anticancer Activities

To provide insights into the antifungal effect of 2-ethylhexanol, its effects on Aspergillus flavus spore germination, aflatoxin B 1 (AFB 1 ) production, cell damage, related gene expression, and control of A. flavus in maize, wheat, and peanuts were evaluated. A. flavus spore germination was completely inhibited by 2-ethylhexanol at 0.17 μL/mL using fumigation method, or at 0.78 μL/mL using liquid mixing method. A. flavus biomass and AFB 1 content were substantially reduced, the cell wall and cell membrane were disrupted by 2-ethylhexanol, causing cell content leakage, reactive oxygen species accumulation, and DNA damage. Furthermore, A. flavus genes related to ergosterol synthesis and aflatoxins global regulator were downregulated by 2-ethylhexanol. The A. flavus population, free fatty acid and AFB 1 content of the three tested grains were notably reduced by 2-ethylhexanol fumigation. These results demonstrated the potential application value of 2-ethylhexanol in the control of A. flavus in food and grains.