This technology features a flavonoid composition based on hispidulin and liquiritigenin, supplemented with one or more of baicalein, flavone, or kaempferol, to inhibit both the growth of aflatoxin-producing fungi and the production of the toxin itself. This composition can be widely formulated for use in pharmaceuticals, cosmetics, food, feed additives, and plant disease control agents.
Aflatoxin is a potent liver carcinogen that contaminates food crops like corn and peanuts, causing massive economic losses annually, with climate change further expanding the areas at risk. Current crop protection relies on synthetic fungicides, which carry side effects such as toxicity to humans and animals, environmental pollution, and pathogen resistance. The food industry is under pressure to find natural, label-friendly alternatives.
After screening 36 types of flavonoids, this technology combines compounds that reduce aflatoxin production by over 85% with an IC50 of 10.85–20.09 μg/mL. It suppresses both the growth of Aspergillus flavus, A. parasiticus, and A. nomius and the expression of genes involved in aflatoxin biosynthesis. Applicable to mycotoxin management in stored grains and nuts, toxin-reducing feed additives, and eco-friendly pre-harvest disease control, it ensures food and feed safety using plant-derived ingredients while reducing reliance on synthetic fungicides.
This invention was developed with support from the Ministry of Science and ICT for the discovery and validation of toxicity biomarkers in traditional natural products.
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