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Acta Agron Sin ›› 2012, Vol. 38 ›› Issue (10): 1875-1883.doi: 10.3724/SP.J.1006.2012.01875


Relationship of Resveratrol Content and Resistance to Aflatoxin Accumulation Caused by Aspergillus flavus in Peanut Seeds

WANG Hou-Miao,HUANG Jia-Quan,LEI Yong,YAN Li-Ying,WANG Sheng-Yu,JIANG Hui-Fang,REN Xiao-Ping,LOU Qing-Ren, LIAO Bo-Shou*   

  1. Oil Crops Research Institute of Chinese Academy of Agricultural Science / Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture, Wuhan 430062, China
  • Received:2012-04-05 Revised:2012-06-20 Online:2012-10-12 Published:2012-07-27
  • Contact: 廖伯寿, E-mail: lboshou@hotmail.com, Tel: 027-86712292


Resveratrol is an important component of phytoalexins responding to biotic and abiotic stresses. To investigate the possible influence of peanut resveratrol on aflatoxin production by Aspergillus flavus, we selected eight peanut varieties (lines) resistant or susceptible to aflatoxin accumulation resveratrol content and aflatoxin production. The results showed that the average resveratrol content (37.3 µg kg–1) of resistant varieties (lines) was significantly higher than that of susceptible ones (13.3 µg kg–1) in naturally dried seeds. Resveratrol accumulation amount increased by twice in imbibed resistant peanut seeds, and by 1.6 flod in those of the susceptible ones, and the consequent aflatoxin content declined in the imbibed seeds from 37.6% to 75.8%. However, the resistant varieties (lines) had lower aflatoxin content compared with the susceptible seeds in the imbibition treatments. Resveratrol content in peanut seeds was negatively correlated with aflatoxin production. Trials in vitro also demonstrated that resveratrol could inhibit aflatoxin production in medium. It was suggested that resveratrol is one of the phytoalexins highly related to resistance to aflatoxin production in peanut seeds. As resveratrol has been reported to have certain functions in human health protection, increased resveratrol in peanut would enhance food safety of peanut products and contribute to consumer’s health.caused byAspergillus flavus to determine

Key words: Peanut, Resveratrol, Resistance to aflatoxin production

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