DOI: 10.3724/SP.J.1006.2012.01875

Acta Agronomica Sinica (作物学报) 2012/38:10 PP.1875-1883

Relationship of Resveratrol Content and Resistance to Aflatoxin Accumulation Caused by Aspergillus flavus in Peanut Seeds

Resveratrol is an important component of phytoalexins responding to biotic and abiotic stresses. To investigate the possible influence of peanut resveratrol on aflatoxin production by Aspergillus flavus, we selected eight peanut varieties (lines) resistant or susceptible to aflatoxin accumulation caused by Aspergillus flavus to determine resveratrol content and aflatoxin production. The results showed that the average resveratrol content (37.3 µg kg–1) of resistant varieties (lines) was significantly higher than that of susceptible ones (13.3 µg kg–1) in naturally dried seeds. Resveratrol accumulation amount increased by twice in imbibed resistant peanut seeds, and by 1.6 flod in those of the susceptible ones, and the consequent aflatoxin content declined in the imbibed seeds from 37.6% to 75.8%. However, the resistant varieties (lines) had lower aflatoxin content compared with the susceptible seeds in the imbibition treatments. Resveratrol content in peanut seeds was negatively correlated with aflatoxin production. Trials in vitro also demonstrated that resveratrol could inhibit aflatoxin production in medium. It was suggested that resveratrol is one of the phytoalexins highly related to resistance to aflatoxin production in peanut seeds. As resveratrol has been reported to have certain functions in human health protection, increased resveratrol in peanut would enhance food safety of peanut products and contribute to consumer’s health.

Key words:Peanut,Resveratrol,Resistance to aflatoxin production

ReleaseDate:2014-07-21 16:43:05

[1] [2012-04-01]

[2] Yu S-L(禹山林). Peanut Breeding in China (中国花生遗传育种学). Shanghai: Shanghai Scientific and Technical Publisher, 2011 (in Chinese)

[3] Wicklow D T. Toxigenic Fungi-Their Toxins and Health Hazard. Samuels GL: Toxigenic Fungi as Ascomycetes, 1984

[4] Rensburg S J, Cook-Mozaffari P, Schalkwyk D J, Watt J J, Vincent T J. Hepatocellular carcinoma and dietary aflatoxin in Mozambique and Transkei. J Cancer, 1985, 51: 713–726

[5] Williams J H, Phillips T D, Jolly P E, Stiles J K, Jolly C M, Aggarwal D. Human aflatoxicosis in developing countries: a review of toxicology, exposure, potential health consequences, and interventions. Am J Clin Nutr, 2004, 80: 1106–1122

[6] Payne G A, Brown M P. Genetics and physiology of aflatoxin biosynthesis. Annu Rev Phytopathol, 1998, 36: 329–362

[7] Keen N T. Isolation of phytoalexins from germination seeds of peanut. Phytopathol, 1975, 65: 91–92

[8] Ingham J L. 3,5,4-Trihydroxystibene as a phytoalexin from groundnut (Arachis hypogaea L.). Phytochem, 1976, 15: 1791–1793

[9] Basa S M. A phytoalexin and aflatoxin producing peanut seed culture system. Peanut Sci, 1994, 21: 103–134

[10] He S-L(何水林), Zheng J-G(郑金贵), Lin M(林明). Advances of biological function, regulatory mechanism of biosynthesis and genetic engineering of stilbenes in plant. J Agric Biotechnol (农业生物技术学报), 2004, 12(1): 102–108 (in Chinese with English abstract)

[11] Schroder G, Brown J W, Schroder J. Molecular analysis of resveratrol synthase: cDNA, genomic clones and relationship with chalcone synthase. Eur J Biochem, 1988, 172: 161–169

[12] Stark L, Nelke B, Hanbler G. Transfer of a grapevine stilbene synthase gene to rice (Oryza sativa L.). Plant Cell Rep, 1997, 16: 668–673

[13] Fettig S, Hess D. Expression of a chimeric stilbene synthase gene in transgenic wheat lines. Transgenic Res, 1999, 8: 179–189

[14] Thomzik J E, Stenzel K, Stocker R. Synthesis of a grapevine phytoalexin in transgenic tomatoes (Lycopersicon esculentum M.) conditions resistance against Phytophthora infestans. Physiol Mol Plant Pathol, 1997, 51: 265–278

[15] Hain R, Bieseler B, Kindl H. Expression of a stilbene gene in Nicotiana tabacum results in synthesis of the phytoalexin resveratrol. Plant Mol Biol, 1990, 15: 325–335

[16] Chung I M, Park M R, Chun J C, Yun S J. Resveratrol accumulation and resveratrol synthase gene expression in response to abiotic stresses and hormones in peanut plants. Plant Sci, 2003, 164: 103–109

[17] Jeandet P, Bessis R, Maume B F, Meunier P, Peyron D, Trollat P. Effect of enological practices on the resveratrol isomer content of wine. J Agric Food Chem, 1995, 43: 316–319

[18] Holme A L, Pervaiz S. Resveratrol in cell fate decisions. J Bioenerget Biomembranes, 2007, 39: 59−63

[19] Chun M M. Antimicrobial effect of resveratrol on dermatophytes and bacterial pathogens of the skin. Biochem Pharmacol, 2002, 63: 99–104

[20] Nicholson S K, Tucker G A, Brameld J M. Effects of dietary polyphenols on gene expression in human vascular endothelial cells. Proc Nutr Soc, 2008, 67: 42–47

[21] Kerry N L, Abbey M. Red wine and fractionated phenolic compounds prepared from red wine inhibit low density lipoprotein oxidation in vitro. Atherosclerosis, 1997, 135: 93–102

[22] Wang Z, Huang Y, Zou J. Effects of red wine and wine polyphenol resveratrol on platelet aggregation in vivo and in vitro. Intl J Mol Med, 2002, 9: 77–79

[23] Heilbronn L K, Jonge L, Frisard M I, DeLany J P, Larson Meyer D E, Rood J, Nguyen T, Martin C K, Volaufova J, Most M M, Greenway F L. Effect of 6-month calorie restriction on biomarkers of longevity, metabolic adaptation, and oxidative stress in overweight individuals: a randomized controlled trial. Am Med Assoc, 2006, 295: 1539–1548

[24] Bertelli A A, Das D K. Grapes, resveratrol, and heart health. J Cardiovascular Pharmacol, 2009, 54: 468

[25] Sanders T H, McMichael R W, Hendrix K W .Occurrence of resveratrol in edible peanuts. J Agric Food Chem, 2000, 48: 1243–1246

[26] Sobolev V S, Cole R J. Trans-resveratrol content in commercial peanuts and peanut products. J Agric Food Chem, 1999, 47: 1435–1439

[27] Chen R S, Wu P L, Robin Y Y. Peanut roots as a source of resveratrol. J Agric Food Chem, 2002, 50: 1665–1667

[28] Fajardo J E, Waniska R D, Cuero R G, Pettit R E. Phenolic compounds in peanut seed enhanced elicitation by chitosan and effects of growth and aflatoxin B1 producing by Aspergillus flavus. Food Biotechnol, 1994, 8: 191–211

[29] Amaya F J, Young C T, Norden A J. Chemical screening for Aspergillus flavus resistance in peanut. Oleagineux, 1990, 35: 255–259

[30] Guo B Z, Russin J S, Brown R L, Cleveland T E, Widstrom N W. Resistance to aflatoxin contamination in corn as influenced by relative humidity and kernel germination. J Food Protect, 1996, 59: 276–281

[31] Guo B Z, Brown R L, Lax A L, Cleveland T E, Russin J S, Widstrom N W. Protein profiles and antifungal activities of kernel extracts from corn genotypes resistant and susceptible to Aspergillus flavus. J Food Protect, 1998, 61: 98–102

[32] Guo B Z, Chen Z Y, Brown R L, Lax A R, Cleveland T E, Russin J S, Mehta A D, Selitrennikoff C P, Widstrom N W. Germination induces accumulation of specific proteins and antifungal activities in corn kernels. Phytopathol, 1997, 87: 1174–1178

[33] Dorner J W, Cole R J, Sanders T H, Blankenship P D. Interrelationship of kernel water activity, soil temperature, maturity and phytoalexin production in preharvest aflatoxin contamination of drought-stressed peanuts. Mycopathologia, 1989, 105: 117–128

[34] Liao B S, Zhuang W J, Tang R H, Zhang X Y, Shan S H, Jiang H F, Huang J Q. Peanut aflatoxin and genomics research in China: progress and perspectives. Peanut Sci, 2009, 36: 21–28

[35] Chen Z Y, Brown R L, Damann K E, Cleveland T E. Identification of a maize kernel stress-related protein and its effect on aflatoxin accumulation. Phytopathol, 2004, 94: 938–945

[36] Wang M L, Pittman R N. Resveratrol content in seeds of peanut germlasm quantified by HPLC. Plant Genet Resour: Characterization and Utilization, 2008, 7: 80–83

[37] Xiao D-R(肖达人), Wang S-Y(王圣玉), Zhang H-L(张洪玲). Rapid identifying method for resistance to aflatoxin production in peanut. Chin J Oil Crop Sci (中国油料作物学报), 1999, 21(3): 72–76 (in Chinese with English abstract)

[38] Tian L-R(田立荣), Liao B-S(廖伯寿), Wang S-Y(王圣玉), Lei Y(雷永), Yan L-Y(晏立英), Huang J-Q(黄家权), Li D(李栋), Ren X-P(任小平), Xiao Y(肖洋). Evaluation of resistance to aflatoxin formation in peanut RILs. Chin J Oil Crop Sci (中国油料作物学报), 2009, 31(4): 455–459 (in Chinese with English abstract)

[39] Liao B-S(廖伯寿), Lei Y(雷永), Li D(李栋), Wang S-Y(王圣玉), Huang J-Q(黄家权), Ren X-P(任小平), Jiang H-F(姜慧芳), Yan L-Y(晏立英). Novel high oil germplasm with resistance to Aspergillus flavus and bacterial wilt developed from recombinant inbred lines. Acta Agron Sin (作物学报), 2010, 36(8): 1296−1301 (in Chinese with English abstract)

[40] Holmes R A, Boston R S, Payne G A. Diverse inhibitors of aflatoxin biosynthesis. Appl Microbio Biot, 2008, 78: 559–572

[41] Norton R A. Inhibition of aflatoxin B1 biosynthesis in Aspergillus flavus by anthocyanidins and related flavonoids. J Agric Food Chem, 1999, 47: 1230–1235

[42] DeLucca A M, Daigle D. Depression of aflatoxin production by flavonoid-type compounds from peanut shells. Phytopathol, 1987, 77: 1560–1563

[43] Azaizeh H A, Pettit R E, Sarr B A, Phillips T. Effect of peanut tannin extracts on growth of Aspergillus parasiticus and aflatoxin production. Mycopathologia, 1990, 110: 125–132

[44] Liang X-Q(梁炫强), Zhou G-Y(周桂元), Zou S-C(邹世春). Differential induction of resveratrol in susceptible and resistant peanut seeds infected by Aspergillus flavus. Chin J Oil Crop Sci (中国油料作物学报), 2006, 28(1): 59–62 (in Chinese with English abstract)

[45] Gehm B D, McAndrews J M, Chien P Y, Jameson J L. Resveratrol, a polyphenolic compound found in and grapes wine, is an agonist for the estrogen receptor. Proc Natl Acad Sci USA, 1997, 94: 14138–14143