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Aflatoxin, a naturally occurring mycotoxin, produced by Aspergillus
parasiticus infects peanuts and many other legumes. Mycotoxins
produced by Aspergillus sp., during pre and postharvest period
needs to be controlled to reduce major economic losses. One of the
most investigated mycotoxin is aflatoxin-B1 (AFB1), is produced by
Aspergillus. Inhibition of Versicolorin B synthase (vbs) enzyme in
aflatoxin biosynthesis pathway will control the aflatoxin
synthesis. The two natural compounds, allicin and ajoene have
strong antifungal effect and the ability to inhibit the formation
of mycotoxins. The virtually derived compound named ajocin (allicin
+ ajoene) has produced synergistic effect in preventing aflatoxin
biosynthesis. In silico docking studies thus confirm the enhanced
inhibitory property of ajocin will reduce the risk of aflatoxin
(carcinogen) exposure to human. This book will be helpful for the
researchers to understand the risk of aflatoxins and the need for
control of aflatoxin biosynthesis. This research work will also be
a resource for further experimental studies and reduce the risk for
peanut producers and consumers.
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