Inhibition Mechanism of Cinnamomum burmannii Leaf Essential Oil Against Aspergillus flavus and Aflatoxins.

ABSTRACT: This investigation evaluates the comparative efficacy of Cinnamomum burmannii leaf essential oil (YXYO) and its main active ingredients as a novel preservative to protect stored food commodities from fungal infestations, aflatoxin B₁ (AFB₁) contamination caused by Aspergillus flavus. Morphological observations utilizing SEM and TEM revealed significant alterations in treated samples, alongside a decrease in ergosterol content and a dose-dependent disruption of the antioxidant system and energy system. Transcriptomic analysis suggested that differentially expressed genes were predominantly associated with spore growth, the cell wall, the cell membrane, oxidative stress, energy metabolism, and aflatoxin biosynthesis. Solid-phase microextraction-gas chromat

SUBMITTER: Liang H 

PROVIDER: S-EPMC11853908 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature