Detection and quantification of patulin and griseofulvin by high pressure liquid chromatography in different strains of Penicillium griseofulvum Dierckx

Abstract

Patulin and griseofulvin production by twelve strains ofPenicillium griseofulvum Dierckx, eleven of which were isolated from pistachio (Pistacia vera) nuts and the other was supplied by the Spanish Collection of Type Culture, was investigated. Six strains of the eleven isolated had ability to produce patulin and griseofulvin in Yes medium. All the strains studied had no ability to produce patulin in Wickerham medium. Griseofulvin production was significant in both media but higher in Wickerham.These metabolites were separated and determined in the chloroform extracts of cultures by high performance liquid chromatography with ultraviolet detection. The best conditions were: acetonitrile - water (45∶55) as mobile phase, a flow rate of 2.0 mL/min and a μ Bondapack C18 column.

Differentiation of Penicillium griseofulvum Dierckx isolates by enzyme assays and by patulin and griseofulvin analyses

“…One milliliter of spore suspension (4 x 106 spores per ml) was inoculated into a 500-ml Erlenmeyer flask containing 100 ml of sucrose yeast extract (YES) or Wickerham (26), media and the flask was incubated for 30 days at 28°C. As has been reported before (18), the Wickerham liquid medium provided griseofulvin yields 5.7 to 24.3 times higher than YES liquid medium. However, patulin was not detected in Wickerham medium under the experimental conditions in any of the strains studied.…”

Synthesis and Evaluation of a Molecularly Imprinted Polymer for Pre-concentration of Patulin from Apple Juice

“…Patulin, a polyketide lactone with the IUPAC name of (4-hydroxy-4H-furo [3,2-c] pyran-2(6H)-one) is a toxic secondary metabolite produced by a wide range of fungal species of the Penicillium, Aspergillus, and Bysochlamys growing on fruits, including apples [1,2]. Symptoms of patulin consumption can include agitation, convulsions, edema, ulceration, intestinal inflammation, and vomiting [3].…”

Studies on production of griseofulvin

“…Mass spectrometric and x-ray analysis showed it to be griseofulvin [32]. Jimenez et al, [33] have compared the production of patulin and griseofulvin by 12 strains of Penicillium griseofulvum Dierckx. In this study, 11 strains were isolated from pistachio nuts and the other from the spanish type culture collection.…”

“…Griseofulvin production is higher in Wickerham medium and signi®cant in the yeast extract sucrose medium. These antibiotics were separated and determined by HPLC after extraction of broth with CHCl 3 [33]. Two different groups of the strains have been tested which cannot be distinguished by morphological and cultural characteristics.…”