By organism › Fungi › Aspergillaceae › Aspergillus flavus

Observationobservedoriginal resultpositivemeasured

Claim · model-written summary

The antimicrobial efficiency of AgNPs peaked at 100 µg mL-1, giving a 33 mm inhibition zone against the postharvest pathogen Aspergillus flavus in agar well diffusion.

Taxon: Aspergillus flavusAspergillus flavuse0
Treatment: AgNPse0
Interactor: Aspergillus flavusAspergillus flavuse0pathogen
Outcome: inhibition zonee0
Value: 33 mme0
Qualifier: peaked at the concentration of 100 µg mL-1e0

Verbatim

e0
“The antimicrobial efficiency of AgNPs peaked at the concentration of 100 µg mL-1 with the inhibition zone of 33 mm against postharvest pathogen Aspergillus flavus using agar well diffusion method”
✓ located verbatim in the source · abstract, characters 619–814

Title

Impact of silver nanoparticles infused biopolymer coatings on post-harvest quality attributes of guava

A S R Jervin; B S Manjula; K Sajan; et al. Plant Science Today 2026. doi:10.14719/pst.12566

Other claims from this paper (7)

Observationobservedoriginal resultmeasured

Claim · model-written summary

Two skip gene copies were found in A. flavus.

Taxon: A. flavusAspergillus flavuse0
Gene: skipe0
Outcome: two skip gene copiese0

Verbatim

e0
“presence of two skip gene copies in A. flavus”
✓ located verbatim in the source · abstract, characters 266–311

Title

The Benzoylation of the Splicing Factor Skip Is Critical for Development, Oxidative Stress Response and Pathogenicity in Aspergillus flavus

Xuan Chen; Yuqi Zhang; Wenxin Luo; et al. Toxins 2026. doi:10.3390/toxins18020083

Intervention effectobservedoriginal resultpositivemeasured

Claim · model-written summary

At the highest concentration bitter kola extract inhibited Aspergillus flavus by 57.03%.

Taxon: Aspergillus flavusAspergillus flavuse0
Treatment: bitter kola seed extracte1
Outcome: inhibitione0
Direction: increasede0
Value: 57.03%e0
Qualifier: highest concentratione0

Not reportedComparator

Verbatim

e0
“an increased level of inhibition was also recorded against Aspergillus flavus (57.03%) at the highest concentration.”
✓ located verbatim in the source · abstract, characters 987–1103

e1
“10, 30, 60 and 100% of bitter kola seed extract was added to Potato Dextrose Agar before inoculation.”
✓ located verbatim in the source · abstract, characters 647–748

Title

Inhibitory Effects of Bitter Kola (Garcinia kola) Seed Extract on Aspergillus Species Isolated from Maize

Ezeibe Emmanuella Chigaemezu; Philip Emmanuel Duru; Sakiyo David Cromwell; et al. Dutse Journal of Pure and Applied Sciences 2025. doi:10.4314/dujopas.v11i1a.19

Other claims from this paper (7)

Intervention effect Bitter kola extract inhibition of isolated Aspergillus increased with concentration.
Intervention effect At 100% concentration bitter kola extract inhibited Aspergillus niger by 65.90%.
Intervention effect Fungal growth suppression varied across bitter kola extract concentrations.
Observation Bitter kola phytochemical analysis identified alkaloids, flavonoids and tannins.
Observation Bitter kola phytochemical analysis identified saponins, phenol and terpenoids.
Observation Bitter kola phytochemical analysis identified glycosides.
Recommendation Higher bitter kola extract concentrations are recommended to control Aspergillus causing maize rot.

Intervention effectobservedoriginal resultpositivemeasured

Claim · model-written summary

Fumigation with 2-ethylhexanol at 0.17 μL/mL completely inhibited A. flavus spore germination.

Taxon: A. flavusAspergillus flavuse0
Treatment: 2-ethylhexanol at 0.17 μL/mLe0
Outcome: A. flavus spore germinatione0
Direction: completely inhibitede0
Qualifier: using fumigation methode0

Not reportedComparator

Verbatim

e0
“A. flavus spore germination was completely inhibited by 2-ethylhexanol at 0.17 μL/mL using fumigation method, or at 0.78 μL/mL using liquid mixing method.”
✓ located verbatim in the source · abstract, characters 262–416

Title

Inhibition effect of 2-ethylhexanol against Aspergillus flavus and aflatoxin B1 mainly by disrupting cell membrane and downregulating genes related to ergosterol synthesis and aflatoxins global regulator

Kaige Zhang; Qingyun Wang; Naiyue Zhang; et al. Food Chemistry 2025. doi:10.1016/j.foodchem.2025.145263

Other claims from this paper (10)

Intervention effect Liquid mixing with 2-ethylhexanol at 0.78 μL/mL completely inhibited A. flavus spore germination.
Intervention effect 2-Ethylhexanol substantially reduced A. flavus biomass and aflatoxin B1 content.
Intervention effect 2-Ethylhexanol disrupted A. flavus cell walls and membranes.
Mechanism Cell disruption by 2-ethylhexanol caused content leakage, reactive oxygen species accumulation and DNA damage in A. flavus.
Intervention effect 2-Ethylhexanol downregulated A. flavus genes associated with ergosterol synthesis and the aflatoxin global regulator.
Intervention effect 2-Ethylhexanol fumigation reduced A. flavus population in the tested grains.
Intervention effect 2-Ethylhexanol fumigation reduced free fatty acid and AFB1 content in maize.
Intervention effect 2-Ethylhexanol fumigation reduced free fatty acid and AFB1 content in wheat.
Intervention effect 2-Ethylhexanol fumigation reduced free fatty acid and AFB1 content in peanuts.
Recommendation The authors conclude that 2-ethylhexanol has potential for controlling A. flavus in food and grains.

Intervention effectobservedoriginal resultpositivemeasured

Claim · model-written summary

Liquid mixing with 2-ethylhexanol at 0.78 μL/mL completely inhibited A. flavus spore germination.

Taxon: A. flavusAspergillus flavuse0
Treatment: 2-ethylhexanole0
Outcome: A. flavus spore germinatione0
Direction: completely inhibitede0
Value: 0.78 μL/mLe0
Qualifier: using liquid mixing methode0

Not reportedComparator

Verbatim

e0
“A. flavus spore germination was completely inhibited by 2-ethylhexanol at 0.17 μL/mL using fumigation method, or at 0.78 μL/mL using liquid mixing method.”
✓ located verbatim in the source · abstract, characters 262–416

Title

Inhibition effect of 2-ethylhexanol against Aspergillus flavus and aflatoxin B1 mainly by disrupting cell membrane and downregulating genes related to ergosterol synthesis and aflatoxins global regulator

Kaige Zhang; Qingyun Wang; Naiyue Zhang; et al. Food Chemistry 2025. doi:10.1016/j.foodchem.2025.145263

Other claims from this paper (10)

Intervention effect Fumigation with 2-ethylhexanol at 0.17 μL/mL completely inhibited A. flavus spore germination.
Intervention effect 2-Ethylhexanol substantially reduced A. flavus biomass and aflatoxin B1 content.
Intervention effect 2-Ethylhexanol disrupted A. flavus cell walls and membranes.
Mechanism Cell disruption by 2-ethylhexanol caused content leakage, reactive oxygen species accumulation and DNA damage in A. flavus.
Intervention effect 2-Ethylhexanol downregulated A. flavus genes associated with ergosterol synthesis and the aflatoxin global regulator.
Intervention effect 2-Ethylhexanol fumigation reduced A. flavus population in the tested grains.
Intervention effect 2-Ethylhexanol fumigation reduced free fatty acid and AFB1 content in maize.
Intervention effect 2-Ethylhexanol fumigation reduced free fatty acid and AFB1 content in wheat.
Intervention effect 2-Ethylhexanol fumigation reduced free fatty acid and AFB1 content in peanuts.
Recommendation The authors conclude that 2-ethylhexanol has potential for controlling A. flavus in food and grains.

Intervention effectobservedoriginal resultpositivemeasured

Claim · model-written summary

2-Ethylhexanol substantially reduced A. flavus biomass and aflatoxin B1 content.

Taxon: A. flavusAspergillus flavuse0
Treatment: 2-ethylhexanole0
Outcome: A. flavus biomass and AFB 1 contente0
Direction: substantially reducede0

Not reportedComparator

Verbatim

e0
“A. flavus biomass and AFB 1 content were substantially reduced, the cell wall and cell membrane were disrupted by 2-ethylhexanol”
✓ located verbatim in the source · abstract, characters 417–545

Title

Inhibition effect of 2-ethylhexanol against Aspergillus flavus and aflatoxin B1 mainly by disrupting cell membrane and downregulating genes related to ergosterol synthesis and aflatoxins global regulator

Kaige Zhang; Qingyun Wang; Naiyue Zhang; et al. Food Chemistry 2025. doi:10.1016/j.foodchem.2025.145263

Other claims from this paper (10)

Intervention effect Fumigation with 2-ethylhexanol at 0.17 μL/mL completely inhibited A. flavus spore germination.
Intervention effect Liquid mixing with 2-ethylhexanol at 0.78 μL/mL completely inhibited A. flavus spore germination.
Intervention effect 2-Ethylhexanol disrupted A. flavus cell walls and membranes.
Mechanism Cell disruption by 2-ethylhexanol caused content leakage, reactive oxygen species accumulation and DNA damage in A. flavus.
Intervention effect 2-Ethylhexanol downregulated A. flavus genes associated with ergosterol synthesis and the aflatoxin global regulator.
Intervention effect 2-Ethylhexanol fumigation reduced A. flavus population in the tested grains.
Intervention effect 2-Ethylhexanol fumigation reduced free fatty acid and AFB1 content in maize.
Intervention effect 2-Ethylhexanol fumigation reduced free fatty acid and AFB1 content in wheat.
Intervention effect 2-Ethylhexanol fumigation reduced free fatty acid and AFB1 content in peanuts.
Recommendation The authors conclude that 2-ethylhexanol has potential for controlling A. flavus in food and grains.

Intervention effectobservedoriginal resultpositivemeasured

Claim · model-written summary

2-Ethylhexanol disrupted A. flavus cell walls and membranes.

Taxon: A. flavusAspergillus flavuse0
Treatment: 2-ethylhexanole0
Outcome: cell wall and cell membranee0
Direction: disruptede0

Not reportedComparator

Verbatim

e0
“A. flavus biomass and AFB 1 content were substantially reduced, the cell wall and cell membrane were disrupted by 2-ethylhexanol”
✓ located verbatim in the source · abstract, characters 417–545

Title

Inhibition effect of 2-ethylhexanol against Aspergillus flavus and aflatoxin B1 mainly by disrupting cell membrane and downregulating genes related to ergosterol synthesis and aflatoxins global regulator

Kaige Zhang; Qingyun Wang; Naiyue Zhang; et al. Food Chemistry 2025. doi:10.1016/j.foodchem.2025.145263

Other claims from this paper (10)

Intervention effect Fumigation with 2-ethylhexanol at 0.17 μL/mL completely inhibited A. flavus spore germination.
Intervention effect Liquid mixing with 2-ethylhexanol at 0.78 μL/mL completely inhibited A. flavus spore germination.
Intervention effect 2-Ethylhexanol substantially reduced A. flavus biomass and aflatoxin B1 content.
Mechanism Cell disruption by 2-ethylhexanol caused content leakage, reactive oxygen species accumulation and DNA damage in A. flavus.
Intervention effect 2-Ethylhexanol downregulated A. flavus genes associated with ergosterol synthesis and the aflatoxin global regulator.
Intervention effect 2-Ethylhexanol fumigation reduced A. flavus population in the tested grains.
Intervention effect 2-Ethylhexanol fumigation reduced free fatty acid and AFB1 content in maize.
Intervention effect 2-Ethylhexanol fumigation reduced free fatty acid and AFB1 content in wheat.
Intervention effect 2-Ethylhexanol fumigation reduced free fatty acid and AFB1 content in peanuts.
Recommendation The authors conclude that 2-ethylhexanol has potential for controlling A. flavus in food and grains.

Mechanismauthor interpretationoriginal resultpositivemeasured

Claim · model-written summary

Cell disruption by 2-ethylhexanol caused content leakage, reactive oxygen species accumulation and DNA damage in A. flavus.

Taxon: A. flavusAspergillus flavuse0
Treatment: 2-ethylhexanole0
Outcome: cell content leakage, reactive oxygen species accumulation, and DNA damagee0
Qualifier: cell wall and cell membrane were disruptede0

Verbatim

e0
“A. flavus biomass and AFB 1 content were substantially reduced, the cell wall and cell membrane were disrupted by 2-ethylhexanol, causing cell content leakage, reactive oxygen species accumulation, and DNA damage.”
✓ located verbatim in the source · abstract, characters 417–630

Title

Inhibition effect of 2-ethylhexanol against Aspergillus flavus and aflatoxin B1 mainly by disrupting cell membrane and downregulating genes related to ergosterol synthesis and aflatoxins global regulator

Kaige Zhang; Qingyun Wang; Naiyue Zhang; et al. Food Chemistry 2025. doi:10.1016/j.foodchem.2025.145263

Other claims from this paper (10)

Intervention effect Fumigation with 2-ethylhexanol at 0.17 μL/mL completely inhibited A. flavus spore germination.
Intervention effect Liquid mixing with 2-ethylhexanol at 0.78 μL/mL completely inhibited A. flavus spore germination.
Intervention effect 2-Ethylhexanol substantially reduced A. flavus biomass and aflatoxin B1 content.
Intervention effect 2-Ethylhexanol disrupted A. flavus cell walls and membranes.
Intervention effect 2-Ethylhexanol downregulated A. flavus genes associated with ergosterol synthesis and the aflatoxin global regulator.
Intervention effect 2-Ethylhexanol fumigation reduced A. flavus population in the tested grains.
Intervention effect 2-Ethylhexanol fumigation reduced free fatty acid and AFB1 content in maize.
Intervention effect 2-Ethylhexanol fumigation reduced free fatty acid and AFB1 content in wheat.
Intervention effect 2-Ethylhexanol fumigation reduced free fatty acid and AFB1 content in peanuts.
Recommendation The authors conclude that 2-ethylhexanol has potential for controlling A. flavus in food and grains.

Intervention effectobservedoriginal resultpositivemeasured

Claim · model-written summary

2-Ethylhexanol downregulated A. flavus genes associated with ergosterol synthesis and the aflatoxin global regulator.

Taxon: A. flavusAspergillus flavuse0
Treatment: 2-ethylhexanole0
Outcome: genes related to ergosterol synthesis and aflatoxins global regulatore0
Direction: downregulatede0

Not reportedComparator

Verbatim

e0
“Furthermore, A. flavus genes related to ergosterol synthesis and aflatoxins global regulator were downregulated by 2-ethylhexanol.”
✓ located verbatim in the source · abstract, characters 631–761

Title

Inhibition effect of 2-ethylhexanol against Aspergillus flavus and aflatoxin B1 mainly by disrupting cell membrane and downregulating genes related to ergosterol synthesis and aflatoxins global regulator

Kaige Zhang; Qingyun Wang; Naiyue Zhang; et al. Food Chemistry 2025. doi:10.1016/j.foodchem.2025.145263

Other claims from this paper (10)

Intervention effect Fumigation with 2-ethylhexanol at 0.17 μL/mL completely inhibited A. flavus spore germination.
Intervention effect Liquid mixing with 2-ethylhexanol at 0.78 μL/mL completely inhibited A. flavus spore germination.
Intervention effect 2-Ethylhexanol substantially reduced A. flavus biomass and aflatoxin B1 content.
Intervention effect 2-Ethylhexanol disrupted A. flavus cell walls and membranes.
Mechanism Cell disruption by 2-ethylhexanol caused content leakage, reactive oxygen species accumulation and DNA damage in A. flavus.
Intervention effect 2-Ethylhexanol fumigation reduced A. flavus population in the tested grains.
Intervention effect 2-Ethylhexanol fumigation reduced free fatty acid and AFB1 content in maize.
Intervention effect 2-Ethylhexanol fumigation reduced free fatty acid and AFB1 content in wheat.
Intervention effect 2-Ethylhexanol fumigation reduced free fatty acid and AFB1 content in peanuts.
Recommendation The authors conclude that 2-ethylhexanol has potential for controlling A. flavus in food and grains.

Intervention effectobservedoriginal resultpositivemeasured

Claim · model-written summary

2-Ethylhexanol fumigation reduced A. flavus population in the tested grains.

Taxon: A. flavusAspergillus flavuse0
Treatment: 2-ethylhexanol fumigatione0
Outcome: A. flavus populatione0
Direction: notably reducede0
Qualifier: three tested grainse0

Not reportedComparator

Verbatim

e0
“The A. flavus population, free fatty acid and AFB 1 content of the three tested grains were notably reduced by 2-ethylhexanol fumigation.”
✓ located verbatim in the source · abstract, characters 762–899

Title

Inhibition effect of 2-ethylhexanol against Aspergillus flavus and aflatoxin B1 mainly by disrupting cell membrane and downregulating genes related to ergosterol synthesis and aflatoxins global regulator

Kaige Zhang; Qingyun Wang; Naiyue Zhang; et al. Food Chemistry 2025. doi:10.1016/j.foodchem.2025.145263

Other claims from this paper (10)

Intervention effect Fumigation with 2-ethylhexanol at 0.17 μL/mL completely inhibited A. flavus spore germination.
Intervention effect Liquid mixing with 2-ethylhexanol at 0.78 μL/mL completely inhibited A. flavus spore germination.
Intervention effect 2-Ethylhexanol substantially reduced A. flavus biomass and aflatoxin B1 content.
Intervention effect 2-Ethylhexanol disrupted A. flavus cell walls and membranes.
Mechanism Cell disruption by 2-ethylhexanol caused content leakage, reactive oxygen species accumulation and DNA damage in A. flavus.
Intervention effect 2-Ethylhexanol downregulated A. flavus genes associated with ergosterol synthesis and the aflatoxin global regulator.
Intervention effect 2-Ethylhexanol fumigation reduced free fatty acid and AFB1 content in maize.
Intervention effect 2-Ethylhexanol fumigation reduced free fatty acid and AFB1 content in wheat.
Intervention effect 2-Ethylhexanol fumigation reduced free fatty acid and AFB1 content in peanuts.
Recommendation The authors conclude that 2-ethylhexanol has potential for controlling A. flavus in food and grains.

Aspergillus flavus 185 claims

185 claims