Patulin distribution in decayed apple and its reduction

Bandoh, Seiji; Takeuchi, Masahiko; Ohsawa, K.; Higashihara, K.; Kawamoto, Yoshi; Goto, Tetsuhisa

doi:10.1016/j.ibiod.2008.10.010

Cited by 28 publications

(20 citation statements)

References 10 publications

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“…Especially fruits with a content of high density water and sugar and a low pH due to organic acid content predispose to production of these moulds including mainly patulin (9,15). Optimum temperature for growth of P .…”

Section: Factors Affecting Patulin Formationmentioning

confidence: 99%

“…Some investigators have suggested that patulin content of the apple is not affected by growth of the apple using traditional or organic methods. However, it has also been reported that provisional maximum tolerable daily intake can be exceeded in children who consume large amounts of organic fruit juice (6,9,15).…”

Section: Factors Affecting Patulin Formationmentioning

confidence: 99%

“…In addition, fruits which are damaged mechanically and have been fallen on the ground should not be offered. Keeping the containers used during transport clean is another efficient method to prevent formation of spores (15,16).…”

Section: Factors Affecting Patulin Formationmentioning

confidence: 99%

“…Patulin is a low-molecular-weight cyclic tetraketide with a structure of unsaturated lactone. 6-methylsalycylic acid synthase and polyketide synthase enzymes are involved in patulin biosythesis (2,(12)(13)(14)(15). In this review, patulin toxicity, dimensions of possible risks in infant formulas and approaches to prevent patulin formation are evaluated.…”

Section: Introductionmentioning

confidence: 99%

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Patulin: toksisitesi ve bebek beslenmesinde kullanılan ürünlerde olası bulaşma

Şahin¹,

Ünüvar²,

Baydar³

2011

tpa

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Review Sum maryPatulin is a secondary metabolite produced by molds such as Penicillium, Aspergillus and Byssochlamys. Mainly patulin may be present in many foods including baby foods, fruits (especially apple) and apple-based products. Severity of patulin toxicity is correlated with the amount of consumed fruit products. Therefore, daily amount of consumption of these products is very important in infants and children who are vulnerable to toxic effects. In recent years, many studies on this field showed that patulin levels in fruit-based products were higher than the limit of provisional maximum tolerable daily intake. In this review, the major toxic effects of patulin, the limits in baby foods, and the approaches for prevention of formation of patulin have been summarized in the light of current literature knowledge. (Turk Arch Ped 2011; 46: 266-70)

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Section: Factors Affecting Patulin Formationmentioning

confidence: 99%

Section: Factors Affecting Patulin Formationmentioning

confidence: 99%

Section: Factors Affecting Patulin Formationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Patulin: toksisitesi ve bebek beslenmesinde kullanılan ürünlerde olası bulaşma

Şahin¹,

Ünüvar²,

Baydar³

2011

tpa

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“…The most common agents used to treat patulin-contaminated fruit are fungicides (7,8). However, their harmful effects on human health and the environment are well known (6), and their overuse increases the risk of resistance in treated microorganisms.…”

mentioning

confidence: 99%

Antifungal and Antipatulin Activity of Gluconobacter Oxydans Isolated from Apple Surface

Bevardi

Frece

Mesarek

et al. 2013

Archives of Industrial Hygiene and Toxicology

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Fungicides are the most common agents used in postharvest treatment of fruit and are the most effective against blue mould, primarily caused by Penicillium expansum. Alternatively, blue mould can be treated with antagonistic microorganisms naturally occurring on fruit, such as the bacterium Gluconobacter oxydans. The aim of this study was to establish the antifungal potential of the G. oxydans 1J strain isolated from apple surface against Penicillium expansum in culture and apple juice and to compare it with the effi ciency of a reference strain G. oxydans ATCC 621H. The highest antifungal activity of G. oxydans 1J was observed between days 3 and 9 with no colony growth, while on day 12, P. expansum colony diameter was reduced to 42.3 % of the control diameter. Although G. oxydans 1J did not fully inhibit mould growth, it showed a high level of effi ciency and completely prevented patulin accumulation in apple juice.

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Effect of chlorine dioxide (ClO₂) on patulin produced by Penicillum expansum and involved mechanism

Zhang

Chen³

2018

J Sci Food Agric

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BACKGROUND Patulin, produced by Penicillium expansum in apple fruit, has side effects affecting human and animal health. The effect of chlorine dioxide (ClO2) on patulin production, and the mechanisms involved in this, were investigated. RESULTS Patulin production by P. expansum was reduced by ClO2 treatment, both in apples and in a potato dextrose broth (PDB) medium, which was attributed to the antifungal effect of ClO2, but not the direct reaction between ClO2 and patulin. Fumigation with ClO2 also significantly reduced disease development in apples infected with P. expansum, and inhibited mycelial growth and spore germination. After ClO2 treatment, P. expansum mycelial morphology was strongly affected, leading to the loss of plasma membrane integrity and causing cellular leakage. CONCLUSION These data provide useful information that enables the inhibitory mechanism of ClO2 on patulin production by P. expansum to be better understood. It can also assist the development of effective methods to control patulin production in apples and other postharvest fruits. © 2018 Society of Chemical Industry

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Patulin distribution in decayed apple and its reduction

Cited by 28 publications

References 10 publications

Patulin: toksisitesi ve bebek beslenmesinde kullanılan ürünlerde olası bulaşma

Patulin: toksisitesi ve bebek beslenmesinde kullanılan ürünlerde olası bulaşma

Antifungal and Antipatulin Activity of Gluconobacter Oxydans Isolated from Apple Surface

Effect of chlorine dioxide (ClO₂) on patulin produced by Penicillum expansum and involved mechanism

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Patulin distribution in decayed apple and its reduction

Cited by 28 publications

References 10 publications

Patulin: toksisitesi ve bebek beslenmesinde kullanılan ürünlerde olası bulaşma

Patulin: toksisitesi ve bebek beslenmesinde kullanılan ürünlerde olası bulaşma

Antifungal and Antipatulin Activity of Gluconobacter Oxydans Isolated from Apple Surface

Effect of chlorine dioxide (ClO2) on patulin produced by Penicillum expansum and involved mechanism

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Product

Resources

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Effect of chlorine dioxide (ClO₂) on patulin produced by Penicillum expansum and involved mechanism