Streptomyces–Aspergillus flavus flavusinteractions: impact on aflatoxin B accumulation

Carol Verheecke (1) , Thierry Liboz (1) , Philippe Anson (1) , Yin Zhu (1) , Florence Mathieu (1)

1 LGC - Laboratoire de Génie Chimique

The aim of this work was to investigate the potential of Streptomyces sp. as biocontrol agents against aflatoxins in maize. As such, we assumed that Streptomyces sp. could provide a complementary approach to current biocontrol systems such as Afla-guard® and we focused on biocontrol that was able to have an antagonistic contact with A. flavus. A previous study showed that 27 (out of 38) Streptomyces sp. had mutual antagonism in contact with A. flavus. Among these, 16 Streptomyces sp. were able to reduce aflatoxin content to below 17% of the residual concentration. We selected six strains to understand the mechanisms involved in the prevention of aflatoxin accumulation. Thus, in interaction with A. flavus, we monitored by RT-qPCR the gene expression of aflD, aflM, aflP, aflR and aflS. All the Streptomyces sp. were able to reduce aflatoxin concentration (24.0–0.2% residual aflatoxin B1). They all impacted on gene expression, but only S35 and S38 were able to repress expression significantly. Indeed, S35 significantly repressed aflM expression and S38 significantly repressed aflR, aflM and aflP. S6 reduced aflatoxin concentrations (2.3% residual aflatoxin B1) and repressed aflS, aflM and enhanced aflR expression. In addition, the S6 strain (previously identified as the most reducing pure aflatoxin B1) was further tested to determine a potential adsorption mechanism. We did not observe any adsorption phenomenon. In conclusion, this study showed that Streptomyces sp. prevent the production of (aflatoxin gene expression) and decontamination of (aflatoxin B1 reduction) aflatoxins in vitro.

Mots clés: Aspergillus flavus; Streptomyces; Co-culture; Degradation; RT-qPCR; Gene expression; Aflatoxin

Domaines: Génie chimique; Génie des procédés

Carol Verheecke, Thierry Liboz, Philippe Anson, Yin Zhu, Florence Mathieu. Streptomyces–Aspergillus flavus flavusinteractions: impact on aflatoxin B accumulation. Food additives & contaminants. Part A. Chemistry, analysis, control, exposure & risk assessment, 2015, 32 (4), pp.572-576. ⟨10.1080/19440049.2014.1003336⟩. ⟨hal-02052159⟩