Aflatoxins (AF)

Aflatoxins are a group of potent mycotoxins produced by certain molds, most notably Aspergillus flavus and Aspergillus parasiticus, which frequently contaminate agricultural crops such as maize, peanuts, and tree nuts [1]. They are not therapeutic targets in the traditional sense; rather, they are hazardous environmental contaminants and classified as Group 1 carcinogens by the International Agency for Research on Cancer (IARC) [3]. Among the various types, Aflatoxin B1 (AFB1) is the most prevalent and toxic, known for its significant role in the development of hepatocellular carcinoma, especially in regions with high dietary exposure and endemic Hepatitis B [2][4]. Upon ingestion, these toxins undergo bioactivation in the liver to form reactive epoxides that cause DNA damage and disrupt protein synthesis, leading to acute aflatoxicosis or chronic cancer [5]. Clinical and pharmaceutical interest focuses on chemopreventive agents, such as chlorophyllin or oltipraz, which function by sequestering the toxins in the gut or inducing Phase II detoxification enzymes to facilitate their safe excretion [1][6]. Sources: [1] IARC Monographs (Volume 100F); [2] National Cancer Institute (NCI) Aflatoxin Fact Sheet; [3] World Health Organization (WHO) Mycotoxin Fact Sheet; [4] PubChem (CID 14403); [5] NIH/NIEHS Aflatoxins; [6] PubMed ID: 11724948.

Other names

AFB1AFB2AFG1AFG2AFM1MycotoxinsAspergillus toxins

Aflatoxins, particularly Aflatoxin B1, are metabolically activated by hepatic cytochrome P450 enzymes (primarily CYP3A4 and CYP1A2) into a highly reactive intermediate, aflatoxin-8,9-epoxide. This electrophile covalently binds to the N7 position of guanine residues in DNA, forming DNA adducts that lead to G-to-T transversion mutations in the TP53 tumor suppressor gene, thereby initiating hepatocarcinogenesis [1][2].