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Patulin
Published in Dongyou Liu, Handbook of Foodborne Diseases, 2018
Alejandro Hernández, Alicia Rodríguez, Santiago Ruiz-Moyano, Francisco Pérez-Nevado, Juan J. Córdoba, Alberto Martín
This chapter presents an overview on the classification of mold producers of patulin, chemical structure, cluster associated with patulin synthesis, diagnosis, treatment, and prevention of this mycotoxin in different foodstuffs.
Does low concentration mycotoxin exposure induce toxicity in HepG2 cells through oxidative stress?
Published in Toxicology Mechanisms and Methods, 2020
Mercedes Taroncher, Maria-Chiari Pigni, Maria-Natalia Diana, Ana Juan-García, Maria-Jose Ruiz
The mycotoxin patulin (PAT) is an unsaturated heterocyclic lactone mainly found in fruits such as apples and derivatives, and for which maximum levels have been defined (European Commission 2006). Patulin inhibits RNA polymerase, aminoacyl-tRNA synthetase, Na+/K+-dependent ATPases and urease. It is considered to be a clastogenic agent; PAT interacts directly with DNA, inhibiting translation and transcription, and it also inhibits protein and DNA synthesis (Zhou et al. 2010; Ramalingam et al. 2019). Acute PAT toxicity causes nausea, inhibits macrophage function, produces lung edema, gastrointestinal tract distention and bleeding and intestinal inflammation, and alters the function of the intestinal barrier (Ramalingam et al. 2019). Regarding chronic toxicity, PAT is neurotoxic, immunosuppressive, teratogenic and carcinogenic (Ramalingam et al. 2019). A provisional maximum tolerable daily intake (PMTDI) of 0.4 μg/kg b.w. per day has been established for PAT (WHO 1995).
Mycotoxin patulin in food matrices: occurrence and its biological degradation strategies
Published in Drug Metabolism Reviews, 2019
Marina Sajid, Sajid Mehmood, Yahong Yuan, Tianli Yue
Mycotoxins are known as low-molecular-weight toxic chemical compounds with low volatility. The secondary metabolites of microscopic filamentous fungi (toxigenic molds) are responsible for the contamination in food matrices and agricultural commodities (Ianiri et al. 2013; Zbyňovská et al. 2016; Chen et al. 2017). Among all the toxic metabolites, patulin is one of the most important mycotoxins produced by several fungal species. Most of the apple and apple-based products are affected by Penicillium, Aspergillus, Paecilomyces, Byssochlamys, and Scopulariopsis. Apple is the most important fruit crop produced in China after grapes. In the United States, apple production is ranked third after citrus fruits and grapes. Juice and other processed products are being made with 40% of apples (USDA 2003). Patulin contamination in apple products poses a serious threat to the health of consumers. According to a survey conducted by USDA, the children during the first year of their life consume increased levels of apple products (6.4 g/kg body weight/day), as compared to adults (1 g/kg body weight/day) (Plunkett et al. 1992).
Effect of radiation, heating, high pressure, and the commercial processing method on reduction and/or elimination of patulin in fruit and vegetable products: a systematic review
Published in Toxin Reviews, 2021
Azam Abbasi, Elham Babaali, Enayat Berizi
Patulin is a secondary metabolite of some fungal species (Varga et al.2005). The International Agency for Research on Cancer (IARC) classified patulin in Group 3 carcinogenic. It dissolves in water, ethanol, and methanol and is resistant to thermal and acidic conditions. Nevertheless, it is unstable at pH > 5.5. Due to its toxicity, the maximum allowable concentration of patulin has been established as 50 μg/kg in foodstuffs by the World Health Organization (Moake et al.2005).