Abstract: The antifungal activity of curcumin against Aspergillus flavus was investigated in this study. Those experiments showed that 0.3 mmol/L curcumin significantly inhibited the spore germination rate, germ tube length and mycelial growth of Aspergillus flavus, and the inhibition rates were 11.4%, 28.8% and 21.4%, respectively. Curcumin obviously inhibited the production of aflatoxin, which decreased by 46.9% in the curcumin treatment group compared with the positive control group. After growing in potato dextrose agar (PDA) medium, it was found that the color of Aspergillus flavus spores changed from yellow green to white, indicating that curcumin inhibited the synthesis of Aspergillus flavus spore pigment. In addition, curcumin significantly reduced the penetration of Aspergillus flavus, which reduced the pathogenicity of Aspergillus flavus. After continuous treatment for three generations, the ability of Aspergillus flavus to infect peanut also decreased significantly, indicating that Aspergillus flavus did not produce tolerance. This experimental study provides a theoretical basis and data support for the prevention and control of Aspergillus flavus pollution in food and feed.
Keywords: curcumin; Aspergillus flavus; aflatoxin; tolerance
合肥工业大学学报自科版