Investigation of the Impact of Flavonoids on Aspergillus flavus

This study aims to examine the molecular and physical mechanisms by which flavonoids (apigenin, luteolin, and quercetin) affect Aspergillus flavus. Using a combination of bioassays, whole genome gene expression analysis, ergosterol content assays, scanning electron microscopy, osmotic pressure assays, and total antioxidant analysis, we sought to understand how these compounds influence aflatoxin production, fungal growth, cell wall integrity, antioxidant capacity, and biofilm formation. Our findings provide insights into the potential use of flavonoids in agricultural practices and health management.