Literature DB >> 11866110

A major decomposition product, citrinin H2, from citrinin on heating with moisture.

Mitsuru Hirota1, Alka Mehta, Keiko Yoneyama, Naofumi Kitabatake, B Menta Alka.   

Abstract

Citrinin is one of the mycotoxins produced by Penicillium citrinum. We examined the decomposition products after heating citrinin in water at 140 degrees C and isolated a major product, citrinin H2 (3-(3,5-dihydroxy-2-methylphenyl)-2-formyloxy-butane). Citrinin H2 did not show significant cytotoxicity to HeLa cells up to a concentration of 200 microg/ml (% cytotoxicity: 39%) in 63 h of incubation, but citrinin showed severe toxicity at a concentration of 25 microg/ml (% cytotoxicity: 73%). HPLC analysis of citrinin after heating under various conditions indicates that citrinin H2 is mainly yielded from citrinin.

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Year:  2002        PMID: 11866110     DOI: 10.1271/bbb.66.206

Source DB:  PubMed          Journal:  Biosci Biotechnol Biochem        ISSN: 0916-8451            Impact factor:   2.043


  4 in total

1.  Effect of initial pH, different nitrogen sources, and cultivation time on the production of yellow or orange Monascus purpureus pigments and the mycotoxin citrinin.

Authors:  Matej Patrovsky; Kristyna Sinovska; Barbora Branska; Petra Patakova
Journal:  Food Sci Nutr       Date:  2019-09-27       Impact factor: 2.863

Review 2.  Citrinin Mycotoxin Contamination in Food and Feed: Impact on Agriculture, Human Health, and Detection and Management Strategies.

Authors:  Madhu Kamle; Dipendra Kumar Mahato; Akansha Gupta; Shikha Pandhi; Nitya Sharma; Bharti Sharma; Sadhna Mishra; Shalini Arora; Raman Selvakumar; Vivek Saurabh; Jyoti Dhakane-Lad; Manoj Kumar; Sreejani Barua; Arvind Kumar; Shirani Gamlath; Pradeep Kumar
Journal:  Toxins (Basel)       Date:  2022-01-23       Impact factor: 4.546

Review 3.  An overview of conventional and emerging analytical methods for the determination of mycotoxins.

Authors:  Irena Kralj Cigić; Helena Prosen
Journal:  Int J Mol Sci       Date:  2009-01-02       Impact factor: 6.208

4.  Impact of pH on the stability and the cross-reactivity of ochratoxin A and citrinin.

Authors:  Ingrid Bazin; Virginie Faucet-Marquis; Marie-Carmen Monje; Micheline El Khoury; Jean-Louis Marty; Annie Pfohl-Leszkowicz
Journal:  Toxins (Basel)       Date:  2013-11-28       Impact factor: 4.546

  4 in total

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