Mechanism study on Monarda didyma essential oil inhibiting Aspergillus flavus infection and aflatoxins accumulation in peanuts

The presence of aflatoxins resulting from Aspergillus flavus infection in food poses a significant threat to human health due to their potent carcinogenicity or hepatotoxicity. Monarda didyma essential oil, with 92.3% thymol as the active ingredient, is effective in inhibiting A. flavus infestation during peanut storage. Thymol was found to inhibit the growth of A. flavus with an IC50 value of 14.5 µg mL−1. When exposed to thymol stress, A. flavus experiences disruption of its glycolysis and tricarboxylic acid cycle, leading to the accumulation of reactive oxygen species and resulting in cell membrane damage and apoptosis. Furthermore, thymol leads to the downregulation of multiple genes, including aflA, involved in the aflatoxin biosynthesis, resulting in a reduction in the production of aflatoxins. This demonstrates the potential of M. didyma essential oil and thymol as effective inhibitors of mycotoxins, thereby contributing to the resolution of food safety issues.