Introduction and Safety Evaluation of Citrinin in Foods

Abstract

Abstract:Citrinin is a kind of mycotoxin, which is produced during Monascus fermentation to produce Monascus Pigments.Studies have shown that citrinin has certain nephrotoxicity and hepatotoxicity, which can cause tumor, induce mutation and so on. The pretreatment of samples was carried out by ultrasonic assisted extraction centrifugal separation and nitrogen blowing concentration, and HPLC with fluorescence detection was used to detect 4 types samples of food raw materials including Monascus food additives (a total of 57 samples). The results showed that citrinin was 23 positive and the positive rate was 40.4% (Below the detection limit is negative, opposite positive). The pollution level reached 0.096~0.24 mg/kg and the average pollution level is 0.16 mg/kg. The problem of citrinin should be paid enough attention to in the Monascus production industry, and it may be possible to solve the problem of citrinin in Monascus by biological, physical or chemical methods.

Citrinin in Foods and Supplements: A Review of Occurrence and Analytical Methodologies

“…It is sparingly soluble in water but soluble in dilute sodium hydroxide, sodium carbonate, or sodium acetate, and in methanol, acetonitrile, ethanol, chloroform, acetone, ethyl acetate, and most of other polar organic solvents [23,29,30]. It has a melting point of 172 • C/178.5 • C and can form chelate complexes and be degraded in acidic or alkaline solution or by heating [29,30]. Its pKa and log P values are 2.3 and 1.23, respectively [16].…”

“…Ultrasonic assisted extraction was employed in sufu, cooked foods, ham, and snacks [29]. Dichloromethane (DCM) with 0.5 M phosphoric acid was also used for CIT extraction of cereals and cereal products [48].…”

“…In China, sufu ( n = 12), cooked foods ( n = 15), ham ( n = 23) and snacks ( n = 7) samples were studied for content of CIT. The results showed positive in 40.4% of the analysed samples, with sufu samples presenting the highest frequency, 91.7%, and ham samples the highest mean concentration, 190 µg/kg [ 29 ].…”

The ctnFgene is involved in citrinin and pigment synthesis inMonascus aurantiacus

“…However, the application of Monascus and other related products are restricted due to their excessive content of citrinin, a mycotoxin that is harmful to humans and animals. This substance is also named nephrotoxin because of its action on the kidneys and causes tumours, deformities and mutations [8][9][10]. In China, citrinin is found in rice, corn, red yeast, and related products [11][12][13].…”

Primer reporte de Monascus purpureus en ensilaje de maíz avena, triticale y alfalfa

“…Es capaz de producir citrinina, una micotoxina que afecta al riñón, pero también se han notificado otros órganos diana, como el hígado y la médula ósea, está micotoxina es nefrotóxica, embriocida, fetotóxica, teratogénica y genotóxica causando daño a humanos y animales (Flajs y Peraica. 2009;Bensassi et al, 2011;Wang et al, 2017).…”