How to overcome aspergillus.

Aspergilli — is a genus of mold fungi that includes many species (for example, Aspergillus fumigatus, Aspergillus niger, Aspergillus flavus), some of which are pathogens for humans. Their ability to cause diseases (aspergilloses) is associated with a weakened immune system, disruption of intestinal microflora, and excessive growth of colonies in unfavorable conditions.

Pathogenicity of Aspergilli

Immunocompromised conditions. Aspergilli are particularly dangerous for people with weakened immune systems (HIV, chemotherapy, organ transplants).

Aspergillosis — is a systemic disease in which the fungus can affect the lungs (invasive aspergillosis), sinuses, skin, and even the brain.

Mycotoxins. Some species (especially A. flavus) produce aflatoxins — potent hepatotoxins and carcinogens that can accumulate in the liver and provoke malignant processes.

Aspergilli and Intestinal Microflora

Normally, aspergilli are not the main inhabitants of the intestinal microbiota. They may be present transitively (for example, through food), but they are not conditionally permanent symbionts like Candida or E. coli.

However, with disrupted acidity, antibiotic use, or immunodeficiency, fungi can colonize the gastrointestinal mucosa and cause local inflammation, wall permeability, and allergic reactions.

Nutrient Medium: Proteins and Carbohydrates

Aspergilli are saprobes that grow well on organic substrates. Their enzymatic apparatus is capable of breaking down:

• Polysaccharides (starch, cellulose) using amylase;
• Proteins using proteases;
• Cell walls of plants (cellulase, hemicellulase).

Therefore, protein and carbohydrate food is an excellent medium for the growth of these fungi.

Aspergilli and Fats

Fats are indeed less suitable for the growth of aspergilli because:

• Fungi lack effective enzymes for mass breakdown of saturated fats;
• The fatty medium limits access to oxygen and moisture, which are necessary for aerobic fungi;
• Some fatty acids (especially short-chain and medium-chain, like those in coconut oil) have antifungal properties.

Fats do not "kill" aspergilli directly. This is rather an unfavorable environment for the active growth of fungi, rather than a means of destruction.

However, fats, especially saturated ones and those containing antimicrobial components, can suppress growth and reduce pathogenicity of aspergilli due to:

• changing the environment;
• direct membrane-toxic action of fatty acids;
• enhancing the protective functions of the gastrointestinal tract.