Regulation of Conidiogenesis in Aspergillus flavus

Cells. 2022 Sep 7;11(18):2796. doi: 10.3390/cells11182796.

Abstract

Aspergillus flavus is a representative fungal species in the Aspergillus section Flavi and has been used as a model system to gain insights into fungal development and toxin production. A. flavus has several adverse effects on humans, including the production of the most carcinogenic mycotoxin aflatoxins and causing aspergillosis in immune-compromised patients. In addition, A. flavus infection of crops results in economic losses due to yield loss and aflatoxin contamination. A. flavus is a saprophytic fungus that disperses in the ecosystem mainly by producing asexual spores (conidia), which also provide long-term survival in the harsh environmental conditions. Conidia are composed of the rodlet layer, cell wall, and melanin and are produced from an asexual specialized structure called the conidiophore. The production of conidiophores is tightly regulated by various regulators, including the central regulatory cascade composed of BrlA-AbaA-WetA, the fungi-specific velvet regulators, upstream regulators, and developmental repressors. In this review, we summarize the findings of a series of recent studies related to asexual development in A. flavus and provide insights for a better understanding of other fungal species in the section Flavi.

Keywords: AbaA; Aspergillus flavus; BrlA; WetA; asexual development; velvet.

Publication types

  • Review
  • Research Support, Non-U.S. Gov't

MeSH terms

  • Aflatoxins*
  • Aspergillus flavus* / metabolism
  • Ecosystem
  • Fungal Proteins / metabolism
  • Gene Expression Regulation, Fungal
  • Humans
  • Melanins
  • Spores, Fungal

Substances

  • Aflatoxins
  • Fungal Proteins
  • Melanins

Grants and funding

This work was supported by a National Research Foundation of Korea (NRF) grant to HSP funded by the Korean government (NRF-2020R1C1C1004473) and a project to train professional personnel in biological materials by the Ministry of Environment. The work at UW-Madison was supported by Food Research Institute.