HudsonAlpha Institute for Biotechnology is advancing research to create peanuts resistant to aflatoxins, harmful toxins that threaten crops.

Faculty Investigator Josh Clevenger, PhD, leads the project in collaboration with Peggy Ozias-Akins, PhD, from the University of Georgia, with support from Mars Wrigley.

Aflatoxins, produced by Aspergillus fungi in hot, humid environments, pose serious health risks and cause economic losses for farmers when crops become contaminated. To address this, Clevenger’s team is using biotechnology to study antioxidant pathways in plants, such as walnuts and buckwheat, to enhance peanuts’ resistance to these toxins.

“Peanuts are a critical ingredient in our portfolio for some of our biggest global brands, including M&M’S and SNICKERS. As one of the top five buyers of edible peanuts in the world, we believe it is our duty to address some of these major challenges in the food supply chain, including aflatoxin, to pave the way for safe and healthy consumption for all,” said Peggy Tsatsos, Principal Scientist at Mars.

Postdoctoral fellow Sueme Ueno, PhD, will lead efforts to genetically modify peanut varieties, enhancing their protective traits against aflatoxins. The team also aims to improve drought tolerance, which can contribute to increased aflatoxin production. Once developed, these safer peanut varieties could significantly benefit farmers, particularly in regions where aflatoxin contamination is common.

“I am most excited to be a part of this project because of its wide-ranging impact,” says Ueno. “Our goal is to deliver safer food across the globe. Many countries in Africa and South America do not have access to technology to take care of peanuts after harvest, which is when a lot of aflatoxin contamination occurs. Having a reliable source of genetic resistance will be a game changer for them, giving them the peace of mind that their crop is safe from aflatoxin.”

In addition to tackling aflatoxin by ramping up antioxidants in peanut tissues, Clevenger and his team also hope to mitigate aflatoxin by addressing an often-linked issue: drought.

Aspergillus fungi produce aflatoxins when conditions are hot and dry. During times of drought, peanuts become stressed, leading to exacerbated aflatoxin production. Increasing drought tolerance in peanuts could mitigate aflatoxin production and contamination.

With support from Mars Wrigley, Clevenger and his team are using genomics and computational tools to identify genetic markers that confer drought tolerance during late growing season stress.