Synergistic effect of acetic acid and chitosan against Aspergillus flavus

Abstract

The mycotoxin-producing fungi contamination of foodstuffs and agricultural commodities is a serious problem. In this study, the efficacy of acetic acid (AcA), chitosan (CS), and CS with extra AcA (CS/extra AcA) against Aspergillus flavus (A. flavus) in vitro and in vivo were investigated. Results showed that CS/extra AcA strongly inhibited the mycelial growth and aflatoxins production of A. flavus at lower concentrations than CS (MIC >16.0 mg/mL) or AcA (MIC: 0.31 %). Significant inhibition was achieved in the presence of 4.0/0.12 and 8.0/0.08 CS (mg/mL)/extra AcA (%). CS/extra AcA exhibited remarkable antifungal activities based on the results of spore germination inhibition, abnormalities of spore morphology, disruption of cell membrane, mitochondrial dysfunction, and induction of apoptosis of hyphae. Moreover, pathogenicity test in peanut kernels showed that 8.0/0.16 CS (mg/mL)/extra AcA (%) could effectively inhibit the fungal infection and aflatoxin B1 production. The efficacy of CS/extra AcA is possibly due to the synergy of the antifungal property of CS, and undissociated AcA. The findings referred that CS/extra AcA is safe, efficient, and economical, and it could be used as a promising way to control A. flavus contamination in agro-foods preservation.