Physiological and Biochemical Mechanisms of Anti-Aspergillus flavus in Peanuts: A Review

doi:10.11924/j.issn.1000-6850.casb2020-0831

Abstract

Abstract:

Peanut is one of the most susceptible crops to Aspergillus spp. To elaborate the physiological and biochemical mechanism of resistance to Aspergillus spp. in peanut, many compounds which could inhibit the growth of mycelia and the formation of conidia have been isolated from peanut seeds. This study reviews the A. flavus-resistant substances and the changes of enzyme activity in peanut seeds after A. flavus infection. At present, the A. flavus-resistant substances found in peanut seeds can be divided into polyphenols and antibacterial proteins in terms of composition. And studies have pointed out that phenylpropane metabolic pathways and reactive oxygen pathways may participate in the process of peanut resistance to A. flavus infection, colonization and afltoxin production. In recent years, with the development of multi-omics technology, more substances with anti-Aspergillus flavus activity could be discovered and verified to explore more A. flavus-resistant peanut germplasm resources and high- quality genetic resources.

Key words: peanut, aflatoxin contamination, physiological and biochemical mechanisms, resistance

CLC Number:

S435.652

Chai Pengpei, Han Suoyi, Cui Mengjie, Guo Junjia, Huang Bingyan, Dong Wenzhao, Zhang Xinyou. Physiological and Biochemical Mechanisms of Anti-Aspergillus flavus in Peanuts: A Review[J]. Chinese Agricultural Science Bulletin, 2021, 37(30): 89-97.

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