L-Cysteine hydrochloride inhibits Aspergillus flavus growth and AFB1 synthesis by disrupting cell structure and antioxidant system balance

Aflatoxin B1 (AFB1) is the most potent known naturally occurring carcinogen and pose an immense threat to food safety and human health. L-Cysteine hydrochloride (L-CH) is a food additive often used as a fruit and vegetable preservative and also to approved bread consistency. In this study, we investigated the effects and mechanisms of L-CH as an antimicrobial on the growth of Aspergillus flavus (A. flavus) and AFB1 biosynthesis. L-CH significantly inhibited A. flavus mycelial growth, affected mycelial morphology and AFB1 synthesis. Furthermore, L-CH induced glutathione (GSH) synthesis which scavenged intracellular reactive oxygen species (ROS). RNA-Seq indicated that L-CH inhibited hyphal branching, and spore and sclerotia formation by controlling cell wall and spore development-related genes. Activation of the GSH metabolic pathway eliminated intracellular ROS, leading to hyphal dwarfing. L-CH treatment downregulated most of the Aflatoxin (AF) cluster genes and aflS, aflR, AFLA_091090 transcription factors. This study provides new insights into the molecular mechanism of L-CH control of A. flavus and AFB1 foundation. We believe that L-CH could be used as a food additive to control AFB1 in foods and also in the environment.

Automated summary

This study investigated the effects and mechanisms of L-Cysteine hydrochloride (L-CH) as an antimicrobial on the growth of Aspergillus flavus (A. flavus) and Aflatoxin B1 (AFB1) biosynthesis. Results showed that L-CH inhibited A. flavus mycelial growth, affected mycelial morphology, and reduced AFB1 synthesis. The study also revealed that L-CH induced glutathione synthesis which scavenged intracellular reactive oxygen species and downregulated genes related to AFB1 production.