Unravelling the antifungal mechanism of phytic acid on Aspergillus flavus development and aflatoxin B1 biosynthesis

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Transcriptomic analysis reveals phytic acid inhibits aflatoxins and pathogenicity in Aspergillus flavus, suggesting food safety applications.

Phytic acid reduced aflatoxin production and inhibited Aspergillus flavus growth, impacting food safety.
Analysis showed decreased reactive oxygen species and disrupted cell membrane integrity in Aspergillus flavus.
Transcriptomic analysis identified genes linked to oxidative stress and aflatoxins in the fungal pathogen.
This research highlights potential for phytic acid to control contamination in agricultural products.

Liu et al. (2025) studied this question.

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Transcriptomic analysis reveals phytic acid inhibits aflatoxins and pathogenicity in Aspergillus flavus, suggesting food safety applications.