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At least 163 records · Page 9Linked to original sources
PubMed1979

Determination of mycophenolic acid, penicillic acid, patulin, sterigmatocystin, and aflatoxins in cheese.

A method has been developed for detection of aflatoxins, mycophenolic acid, patulin, penicillic acid, and sterigmatocystin in cheese. It is based on selective extraction with a mixture of equal volumes of 5% sodium chloride, methanol, and aceton, precipitation of caseins at -25 C, defatting with hexane, and removal of extraneous matter by transfer of mycotoxins to chloroform and ethyl acetate. The extract is purified further by column chromatography. Mycotoxins are quantitated on thin layer chromatograms by fluorescence comparisons. Mycophenolic acid, patulin, and penicillic acid are visualized with diethylamine. The limits of detection in cheese are about 20 micrograms/kg for mycophenolic acid, patulin, and sterigmatocystin, 30 microgram/kg for pencillic acid, and 1 microgram/kg for aflatoxins B1 and M1.

Aflatoxins↗
PubMed2005

[Inter-laboratory study for validation of a Japanese official analytical method for determination of patulin in apple juice].

To validate a modified version of AOAC official method of analysis 995.10 as an official standard in Japan for determination of patulin in apple juice, an inter-laboratory study was performed in 11 laboratories using a non-contaminated sample, 2 naturally contaminated samples and 2 spiked samples of apple juice. For naturally contaminated apple juices, the relative standard deviations for repeatability and reproducibility were 3.2, 7.1% and 10.0, 21.7%, respectively. HORRAT values were 0.4, 0.9. The average recovery of patulin from spiked sample was 83.7%. The limit of quantification was calculated as 10 microg/kg. From these results, the method was thought to be suitable as an official standard for determination of patulin in apple juice in Japan.

Chromatography, High Pressure Liquid↗
PubMed2005

Production and stability of patulin, ochratoxin A, citrinin, and cyclopiazonic acid on dry cured ham.

Toxinogenic fungal species can be isolated from dry cured meat products, raising the problem of the direct contamination of these foods by mycotoxins known to be carcinogenic or potent carcinogens. Because the contamination of a food by mycotoxins can be considered a balance between production and degradation, the stability of mycotoxins on dry cured meat was also investigated. This study focused on patulin, ochratoxin A, citrinin, and cyclopiazonic acid that can be produced by fungal species previously isolated from dry cured meat products sold on the French market. We demonstrated that neither patulin nor ochratoxin A was produced on dry meat by toxigenic strains, whereas relatively high amounts of citrinin and cyclopiazonic acid were found after a 16-day incubation period at 20 degrees C (87 and 50 mg/kg, respectively). After direct contamination, the initial content of patulin rapidly decreased to become undetectable after only 6 h of incubation at 20 degrees C. For both citrinin and ochratoxin A, the kinetics of decrease at 20 degrees C was less rapid, and the two toxins presented half-lives of 6 and 120 h, respectively. By contrast, more than 80% of the initial contamination in cyclopiazonic acid was still found on ham after a 192-h incubation period. Toxin stability was not affected by storage at 4 degrees C. These results suggest that growth of toxigenic strains of Penicillium has to be avoided on dry meat products.

Animals↗
PubMedDate not supplied

Capillary gas chromatography/mass spectrometry with chemical ionization and negative ion detection for confirmation of identity of patulin in apple juice.

Gas chromatography/mass spectrometry (GC/MS) with negative ion chemical ionization permits detection of underivatized patulin in apple juice extracts while minimizing co-extractive responses. The technique has been used with a variety of capillary columns in quadrupole, ion trap, and magnetic sector GC/MS instruments to confirm presumptive findings of patulin in apple juice at concentrations ranging from 68 to 3700 micrograms/L. The demonstrated ability to use any of these 3 mass spectrometers and several capillary columns to confirm the identity of patulin are significant strengths of the technique.

Beverages↗
PubMed1992

Effect of Penicillium expansum culture conditions on patulin production.

Penicillium expansum strains grown on Capek-Dox liquid medium excreted patulin to the medium. Its amount increased until day 12, then smaller amounts of the toxin were observed. Maximum patulin excretion took place at 25 degrees C, pH 6, although at 5 degrees C, pH 3 the presence of this mycotoxin was also observed. The highest amount of patulin produced was observed in medium containing fructose.

Culture Media↗
PubMedDate not supplied

Syringe-cartridge solid-phase extraction method for patulin in apple juice.

A syringe-cartridge solid-phase extraction (SPE) method was developed for determination of patulin in apple juice. A 2.5 mL portion of test sample was passed through a conditioned macroporous SPE cartridge and washed with 2 mL 1% sodium bicarbonate followed by 2 mL 1% acetic acid. Patulin was eluted with 1 mL 10% ethyl acetate in ethyl ether and determined by reversed-phase liquid chromatography using a mobile phase consisting of 81% acetonitrile, 9% water, and 10% 0.05M potassium phosphate buffer, pH 2.4. Recoveries averaged 92% and the relative standard deviation was 8.0% in test samples spiked with 50 ng/mL patulin. The method appears to be applicable for monitoring apple juice samples to meet the U.S. Food and Drug Administration compliance action level of 50 microg/kg in an industrial quality assurance laboratory environment.

Beverages↗
PubMed1975

High-pressure liquid chromatographic method for the determination of patulin in apple butter.

Patulin is extracted from apple butter samples with ethyl acetate and the extract is cleaned up on a silica gel column, using benzene-ethyl acetate (75+25) as the eluant. High-pressure liquid chromatography, using a 25 cm ZorbaxSil column, isooctane-ethyl ether-acetic acid (750+250+0.5) as the mobile solvent, and a 254 nm ultraviolet detector, is used for the determinative step. Under these conditions, patulin is eluted before 5-hydroxymethylfurfural, a component of apple butter which interferes with other liquid chromatographic and thin layer chromatographic methods. Recoveries of patulin added at levels of 34.6, 138.4, and 276.8 mug/kg ranged from 89.0 to 112.1%.

Chromatography↗
PubMed1979

Inhibition of electrogenic sodium transport across toad urinary bladder by the mycotoxin patulin.

The effects of the mycotoxin patulin (4-hydroxy-4H-furo[3,2c]pyran-2(6H)-one) on short circuited intact toad bladder and on Na+-K+, activated ATPase were examined in an attempt to elucidate the relationship between toxin, the Na+-K+ ATPase enzyme system and associated active sodium transport. Patulin inhibited transbladder short circuit current and Na+-K+ ATPase from isolated bladder preprations. The effect was exponentially dependent on time. A significantly slower rate of inhibition was achieved within 15-30 min. The results are compatible with the assumption that Na+-K+ ATPase is associated with the pump mechanism since patulin inhibited enzyme activity and concomitantly reduced the rate of electrogenic Na+ transport. A significant correlation suggested a cause-effect relationship.

Animals↗
PubMedDate not supplied

Rapid liquid chromatographic determination of patulin in apple juice.

A rapid method is described for the quantitative determination of patulin in apple juice. The mycotoxin is extracted from the sample with ethyl acetate and the extract is cleaned up by extraction with a sodium carbonate solution. Patulin is determined by reverse phase liquid chromatography using a muBondapak C18 column and a 254 nm ultraviolet detector. The lower detection limit in patulin standard solution is 0.32 ng and recovery is greater than 75%.

Beverages↗
PubMed1979

[Toxinogenic moulds in silage. VII Conservatives effects on patulin production (author's transl)].

Penicillium granulatum growth and patulin production were inhibited for a period of five months after propionic (0.5; 1; 2 p. 100) and formic acids (1.5; 3; 6 p. 1000) addition. Propionic and formic acids as well as Antracol (100, 400, 1000 ppm of Propylene bis dithio carbamate zinc) and Thibenzol (200, 600, 1200 ppm of Thiabendazol) additions were not able to prevent patulin production by Byssochlamys nivea. Problems related to contamination of silages and corn by patulin was not completely solved.

Animal Feed↗
PubMed1982

Colorimetric determination of patulin produced by Penicillium patulum.

A quantitative method has been developed for the determination of patulin, a mycotoxin produced by Penicillium patulum. The fungus was grown separately in well defined liquid minimal medium, and on rice and bread for 15 days. Patulin was extracted with ethyl ether and determined colorimetrically, using phenylhydrazine hydrochloride. Recovery of pure patulin added to bread and rice was also studied. The lower limit of detection was 1 microgram/g.

Animal Feed↗
PubMed1973

Effects of patulin and method of application on growth stages of wheat.

When a single, 100-mug/ml application of patulin, produced by Penicillium urticae Bainier, was applied to growth stages 7, 9, 10, and 10.1 (Feekes scale) of Lee spring wheat (Triticum aestivum L.), decreases in internodal elongation, floret number, seed weight, and seed number were observed. Yields were reduced according to the proximity of application prior to heading. Application of patulin to the soil in crystalline form and dissolved in aqueous solution were also investigated, and the solution method of application was found to be the treatment of choice. A single exposure of growing wheat plants to patulin can produce yield reductions similar to those observed in stubble-mulch farming.

Anti-Bacterial Agents↗
PubMed2002

Effect of activated charcoal on patulin, fumaric acid and some other properties of apple juice.

In this study, 0, 0.5, 1.0, 1.5, 2.0, 2.5, and 3.0 g/l amounts of activated charcoal (AC) were added into apple juice with a patulin content of 62.3 ppb obtained from a well-established manufacturing company. Apple juice samples were then mixed for 0, 5, 10, 20, and 30 min, respectively. Considerable reduction in the patulin and HMF values was found while there is a dramatic improvement in the colour and clearness of apple juice. However, AC did not cause a significant decrease in the fumaric acid level of apple juice. The best result was obtained at 3.0 g/l AC mixed for 5 min. In addition, a negligible reduction in brix and pH values of samples was observed.

Anticarcinogenic Agents↗
PubMed1978

[Confirmatory reactions for the identification of patulin in apple juice by thin layer chromatography].

To avoid misinterpretations in identifying mycotoxins by means of thin-layer chromatography (silica gel), it is necessary to make use of a second method of identification. The reaction with phenylhydrazine and with 2,4-dinitrophenylhydrazine on the plate is suited for patulin. The thus obtained hydrazones are transferred to a second thin-layer chromatographic plate and separated using toluene/acetic acid ethyl ester/85% formic acid (50 + 40 + 10, v/v) or chloroform/acetone (68 + 32, v/v). This method of identification may be used, for example, for apple juices with a patulin content equal or greater than 500 microgram/l.

Chemical Phenomena↗
PubMed1986

Morphological alterations induced by patulin on cultured hepatoma cells.

Patulin is a mycotoxin produced by various Penicillium, Aspergillus and Byssochlamys species. To evaluate its inhibitory effect on cells, hepatoma tissue culture cells in suspension were incubated in presence of 30 microM of patulin for 7 h and investigated by transmission and scanning electron microscopy. By transmission electron microscopy, the most significant difference observed between treated and control cells was the disorganization of the cytoplasmic microfilaments in the treated cells. The disappearance of superficial membrane microvilli which contain microfibrillar material was visualized by scanning electron microscopy; the cells also presented protrusions. The effect of this toxin on the cytoskeleton can be compared to that exerted by colchicine or by cytochalasins.

Actin Cytoskeleton↗
PubMed1993

Effects of patulin on postimplantation rat embryos.

Patulin (PAT), a highly toxic, carcinogenic, heterocyclic lactone is produced by a variety of fungal species, including Penicillium and Aspergillus. This compound has been isolated from various apple products and is stable in apple and grape juice and dry corn. It has been reported to be cytotoxic and to exert adverse influence on development in vivo in mice and merits further study and evaluation. In this study, whole rate embryo culture (WEC) was used to determine the teratogenic potential of PAT in vitro. Embryos were exposed to PAT-treated (0.00-62 microM) rat serum for 45 h. The embryos that were exposed to 62 microM PAT were not evaluated because they did not survive beyond 40 h of incubation. The results indicate that PAT induced a statistically significant reduction in protein and DNA content, yolk sac diameter, crown rump length, and somite number count. Patulin treatment also resulted in an increase in the frequency of defective embryos. Anomalies included growth retardation, hypoplasia of the mesencephalon and telencephalon, and hyperplasia and/or blisters of the mandibular process. Thus, the data from the present study provide further evidence supporting the conclusion that the whole rat embryo assay is a rapid and sensitive in vitro method that can be employed to pre-screen developmentally toxic mycotoxins.

Animals↗
PubMed1975

Bacillus subtilis; a sensitive bioassay for patulin.

The inhibition of the germination of Bacillus subtilis spores by patulin provides a sensitive and simple technique for the microbiological detection of this mycotoxin. The paper disc assay procedure is performed in standardized plastic plates containing agar and spores. Significant inhibition was obtained with as little as 1 microgram patulin.

Bacillus subtilis↗