Mycophenolic acid in marketed cheeses

Lafont, P.; Siriwardana, M.G.; Combemale, I.; Lafont, J.

doi:10.1016/0015-6264(79)90214-1

Cited by 27 publications

(10 citation statements)

References 7 publications

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“…From 25 liters of 2% yeast extract-5% sucrose broth (7), 10 g of crystalline MPA (mp, 141°C) was isolated. The infrared spectrum of this material, recorded in KBr pellets, showed the characteristic absorption peaks of MPA (12).…”

Section: Methodsmentioning

confidence: 88%

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Strain-Specific Synthesis of Mycophenolic Acid by Penicillium roqueforti in Blue-Veined Cheese

Engel¹,

Milczewski²,

Prokopek³

et al. 1982

Appl Environ Microbiol

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Twenty of 80 strains of Penicillium roqueforti were able to produce up to 600 mg of mycophenolic acid (MPA) liter-' in 2% yeast extract-5% sucrose broth. Sixtytwo of these strains had been isolated from the main blue-veined cheese varieties of western Europe or from starter cultures. Of these 62 dairy strains, only 7 had MPA-producing potential in vitro. These seven strains had all been isolated during the period 1975 to 1981 from the blue cheese of one individual factory. In cheese from the market, MPA (up to 5 mg kg-1) was only found in samples of this same factory. With MPA-producing and-nonproducing strains for the experimental manufacture of blue cheese, MPA synthesis in cheese was only detected with strains which form MPA in yeast extract-sucrose broth. The maximum MPA level at 4 mg kg-1 was similar to that in commercial cheese. Toxicity of MPA was tested with two established human cell lines (Detroit 98 and Girardi Heart) and one established pig kidney cell line (AmII).

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Section: Methodsmentioning

confidence: 88%

“…The acute and chronic toxicity has been described for rats (5). In some blueveined cheeses, MPA has been reported in concentrations up to 15 mg kg-' (12).…”

mentioning

confidence: 99%

Strain-Specific Synthesis of Mycophenolic Acid by Penicillium roqueforti in Blue-Veined Cheese

Engel¹,

Milczewski²,

Prokopek³

et al. 1982

Appl Environ Microbiol

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“…However, considering the instability of PR-toxin in cheese (Scott and Kanhere, 1979), ROQC and MPA are considered as the most prevalent mycotoxins in blue-veined cheeses. Beyond the fact that ROQC and MPA can co-occur, the main observation of related studies is that their concentrations are also highly variable, ranging from b11 to 14,125 and from b 0.5 to 14,300 μg/kg of cheese for ROQC and MPA, respectively (Fontaine et al, 2015;Kokkonen et al, 2005;Lafont et al, 1979a). Thus, these findings raise the question of the factors that can modulate mycotoxin production in the cheese-making context.…”

Section: Introductionmentioning

confidence: 82%

Influence of intraspecific variability and abiotic factors on mycotoxin production in Penicillium roqueforti

Fontaine

Hymery

Lacroix

et al. 2015

International Journal of Food Microbiology

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“…13 Lafont et al, (1979) analizaron varios quesos comerciales encontrando que 38 de ellos estaban contaminados con ácido micofenólico de un total de 100 muestras analizadas de 10 tipos diferentes de quesos. Los niveles de ácido micofenólico encontrados fueron de 0,01 a 15 partes por millón.…”

Section: Introductionunclassified

“…En 4 muestras de quesos manchegos encontraron niveles bajos de ácido micofenólico. Lafont et al, (1979) consideran que es poco probable que el consumo de queso contaminado con ácido micofenólico pudiera causar toxicidad aguda, debido a las concentraciones relativamente bajas encontradas. Sin embargo, dadas las propiedades bioquímicas y antibióticas de este compuesto, es deseable que los alimentos lácteos comerciales que se consumen en grandes cantidades no estén contaminados con los niveles encontrados en algunas muestras.…”

Section: Introductionunclassified

Caracterización bioquímica y molecular de la biosíntesis del antitumoral andrastina y de la toxina PR en "Penicillium roqueforti" = Biochemical and Molecular Characterization of the Antitumoral Andratine and PR-toxin in "Penicillium roquefort"

Yanes¹,

Pedro²

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Da: dalton DIG: digoxigenina DO: densidad óptica Dicer: (del inglés dice que significa trocear en dados, hace referencia a la función de la enzima que provoca cortes a una distancia más o menos constante generando moléculas de siRNA de un tamaño parecido) DMSO: dimetilsulfóxido dNTPs: desoxinucleotidos trifosfato DTT: ditiotreitol EA: Eremofortina A EB: Eremofortina B EC: Eremofortina C ED: Eremofortina D EDTA: ácido etilendiaminotetracético EtBr: bromuro de etidio g: gramo(s) h: hora (s) HPLC: cromatografía líquida de alta resolución (High Performance Liquid Chromatography) Kb: kilo pares de base (s) KDa: Kilodalton (s) l: litro (s) IPG: gradiente inmovilizado de pH M: molar mg: miligramo (s) min: minuto (s) ml: mililitro (s) mm: milímetro (s) mM: milimolar MOPS: ácido morfolinopropano sulfónic MS: espectroscopía de masas m/z: relación entre masa y carga MW: Peso molecular (Molecular Weight) NADP+: Nicotinamida adenida dinucleótido fosfato (forma oxidada) NADPH: Nicotinamida adenina dinucleótido fosfato (forma reducida) ng: nanogramo nm: namómetro nM: nanomolar ORF: marco de lectura abierto (Open Reading Frame) PAGE: Polyacrylamide Gel Electrophoresis pb: pares de bases PCR: reacción en cadena de la polimerasa PEG: polietilenglicol pg: picogramos p/v: relación peso/volumen rpm: revoluciones por minuto RT: tiempo de retención RT-PCR: retrotranscripción y PCR TAE: Tris-acetato-EDT TCA: ácido tricloroacético TE: tampón Tris-EDTA TLC: cromatografía en capa fina (Thin Layer Chromatography) Tris: tris-hidroximetil-aminometano U: unidades UDP: uridina difosfato UTP: uridina trifosfato uv: ultravioleta V: Voltio v/v: relación volumen/volumen W: Watio µg: microgramo µl: microlitro µm: micrómetro Introducción

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Mycophenolic acid in marketed cheeses

Cited by 27 publications

References 7 publications

Strain-Specific Synthesis of Mycophenolic Acid by Penicillium roqueforti in Blue-Veined Cheese

Strain-Specific Synthesis of Mycophenolic Acid by Penicillium roqueforti in Blue-Veined Cheese

Influence of intraspecific variability and abiotic factors on mycotoxin production in Penicillium roqueforti

Caracterización bioquímica y molecular de la biosíntesis del antitumoral andrastina y de la toxina PR en "Penicillium roqueforti" = Biochemical and Molecular Characterization of the Antitumoral Andratine and PR-toxin in "Penicillium roquefort"

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