Production of mycophenolic acid by Penicillium roqueforti strains

Lafont, P.; Debeaupuis, J P; Gaillardin, M.; Payen, J.

doi:10.1128/aem.37.3.365-368.1979

Cited by 57 publications

(23 citation statements)

References 14 publications

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“…MPA was then directly quantitated on the developed thin-layer plates, using a double-beam spectrodensitometer (Schoeffel, Westwood, N.J.), by UV remission at 250 and 300 nm, respectively (7). The identity of MPA was checked by scanning the UV spectrum of the suspected spot with the same instrument by fluorescence quenching of the fluorescence indicator of the plates and by fluorescence after spraying of the plates with ammonia (7,11).…”

Section: Methodsmentioning

confidence: 99%

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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: 99%

“…Mycophenolic acid (MPA) ( Fig. 1) is a toxic metabolite produced by several Penicillium species such as P. stoloniferum (2), P. viridicatum (4), P. brevicompactum (6), and some strains of P. roqueforti (11). In mammals, MPA is rapidly absorbed from the digestive tract, and after conjugation it is excreted as MPA-glucuronide in the urine (15).…”

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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“…Der Ascomycet Penicillium roqueforti kann aus Erde, Pflanzen oder sich zersetzendem organischen Material isoliert werden und wird traditionell für die Produktion von Roquefort und anderen Blauschimmelkäsen verwendet. Sein Spektrum an Sekundärmetaboliten beinhaltet nicht nur Aromakomponenten, sondern auch stark biologisch aktive Verbindungen wie das klinisch verwendete Immunsuppressivum Mycophenolsäure ( 1 , Abbildung 1),1 das Neurotoxin Roquefortin C ( 2 )2, 3 und das sesquiterpenoide Mycotoxin PR‐Toxin ( 3 ). PR‐Toxin inhibiert lebenswichtige zelluläre Prozesse wie die Transkription4 und Proteinbiosynthese5 und hat in Mäusen eine letale Dosis (LD 50 ) von ca.…”

Section: Methodsunclassified

Identifizierung von Intermediaten der PR‐Toxin‐Biosynthese durch Penicillium roqueforti

Riclea

Dickschat

2015

Angewandte Chemie

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Das Sesquiterpenoid 7-epi-Neopetason wurde über das Wieland-Miescher-Keton synthetisiert. Die Verbindung war identisch zu einem zuvor vorläufig identifizierten Bestandteil des Bouquets von Penicillium roqueforti. Fütterungsexperimente mit 13 C-markierten Isotopomeren von Mevalonolacton zeigten, dass die Oxidation an C12 und die Isomerisierung der C11-C12-zur C7-C11-Doppelbindung unabhängig voneinander und nicht über ein C7-C11-C12-Allylradikal in einem Schritt ablaufen. Fütterung von (11,12, C 3 )-7-epi-Neopetason resultierte im Einbau der Isotopenmarkierung in PR-Toxin, wodurch die Verbindung als biosyntheti-schesI ntermediat etabliert wurde.Hintergrundinformationen zu diesem Beitrag sind im WWW unter http://dx.

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“…Roquefortine C has been quantified in blue cheese (3.4 μg/g) (Scott and others ), Manchego cheese (López‐Diaz and others ), and in commercial Finnish cheeses at levels reaching 12000 μg/kg (Kokkonen and others , ). MPA has been reported from different types of blue mold cheeses (1.5 mg/kg by Lafont and others and 5 mg/kg by Engel and others ) using thin‐layer chromatography (TLC) and at much lower levels (0.0003 μg/kg) in cheese using LC‐MS‐MS (Kokkonen and others , b). Due to AFM1 occurrence in milk, this mycotoxin can also be present in cheese.…”

Section: Mycotoxins In Cheesementioning

confidence: 99%

“…Few studies reporting the presence of MPA produced by P. roqueforti in cheeses have been carried out on blue cheeses (Lafont and others ; Engel and others ; López‐Diaz and others ). MPA is a phthalide and although it is a mycotoxin with potential toxicological implications, it is also a very important drug with several potential applications (Bentley ).…”

Section: Mycotoxins In Cheesementioning

confidence: 99%

Filamentous Fungi and Mycotoxins in Cheese: A Review

Hymery

Vasseur

Coton

et al. 2014

Comp Rev Food Sci Food Safe

168

111

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Important fungi growing on cheese include Penicillium, Aspergillus, Cladosporium, Geotrichum, Mucor, and Trichoderma. For some cheeses, such as Camembert, Roquefort, molds are intentionally added. However, some contaminating or technological fungal species have the potential to produce undesirable metabolites such as mycotoxins. The most hazardous mycotoxins found in cheese, ochratoxin A and aflatoxin M1, are produced by unwanted fungal species either via direct cheese contamination or indirect milk contamination (animal feed contamination), respectively. To date, no human food poisoning cases have been associated with contaminated cheese consumption. However, although some studies state that cheese is an unfavorable matrix for mycotoxin production; these metabolites are actually detected in cheeses at various concentrations. In this context, questions can be raised concerning mycotoxin production in cheese, the biotic and abiotic factors influencing their production, mycotoxin relative toxicity as well as the methods used for detection and quantification. This review emphasizes future challenges that need to be addressed by the scientific community, fungal culture manufacturers, and artisanal and industrial cheese producers.

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Production of mycophenolic acid by Penicillium roqueforti strains

Cited by 57 publications

References 14 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

Identifizierung von Intermediaten der PR‐Toxin‐Biosynthese durch Penicillium roqueforti

Filamentous Fungi and Mycotoxins in Cheese: A Review

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