Technology Description:

ARS scientists have identified and isolated a fungicidal substance, called CAY-1, from dry, ground Capsicum plants that stops several species of Aspergillus flavus (A. flavus), a toxic plant fungus. CAY-1 kills approximately 95 percent of A. flavus in laboratory tests. Two pounds of dry ground cayenne can produce 500 milligrams of CAY-1. The fungicide should be easily accepted and recognized as a GRAS (generally regarded as safe) substance, since it is present in a spice commonly used in foods.

Cotton, peanuts and corn are highly susceptible to A. flavus, which strikes during extremely dry weather, like during droughts. It attacks the seeds and produces a harmful substance called aflatoxin. This technology could potentially help reduce reliance on chemical fungicides, which growers typically use to control A. flavus. The fungicide could be applied in powder form postharvest or while grains are in grain bins.

This fungicide also shows promise for certain medical applications, like inhibiting the yeast, Candida albicans, which is a serious human pathogen. It has also shown promise against some medically important fungi.

Please refer to Patent Number 6,310,091, "Fungicidal Saponin, CAY-1, and Isolation Thereof From Capsicum Species Fruit," which issued on October 30, 2001.