Production of Patulin by Penicillium expansum

Sommer, N. F.; Buchanan, Jack R.; Fortlage, Robert J.

doi:10.1128/aem.28.4.589-593.1974

Cited by 65 publications

(20 citation statements)

References 10 publications

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“…This mycotoxin has been detected in apples, arti®cially inoculated with P. expansum, with 20-mm-diameter lesions at 300 p.p.m. (Sommer et al, 1974) and in naturally inoculated apples at 1000 p.p.m. (Brian et al, 1956).…”

Section: Discussionmentioning

confidence: 98%

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Diffusion of Patulin in the Flesh of Pears Inoculated with Four Post‐harvest Pathogens

Laidou

Thanassoulopoulos

Liakopoulou-Kyriakides

2001

Journal of Phytopathology

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The fungi Penicillium expansum, Aspergillus¯avus, Stemphylium vesicarium and Alternaria alternata were experimentally inoculated into pear fruits of cv. Abate fetel. The infected fruits were split longitudinally through the centre of lesions (5, 10, 15 and 20 mm in diameter) and were divided into four sections, from tissues below the lesions to tissues around the carpel area. The aforementioned fungi were isolated in dierent frequencies from all sections that included diseased and healthy tissues. Patulin was detected in the¯esh of pears with lesions 10 mm in diameter when inoculated with P. expansum, S. vesicarium and A. alternata, but not with A.¯avus. Mycotoxin concentrations surpassed the accepted maximum residue limit in all sections, even in apparently sound tissues. This is the ®rst report of invasion of these fungi, as well as patulin diusion into dierent depths of pear fruits.

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Section: Discussionmentioning

confidence: 98%

“…The stability of patulin is speci®cally attributed to the pH of fruit, which¯uctuates between 3.8 and 4.6 (Kotzekidou-Rouka, 1993) and to the very low content of sulfydryl compounds in pears (Scott and Somers, 1968). Moreover, patulin accumulates at 0°C and can cause great losses in pears during storage (Sommer et al, 1974).…”

Section: Introductionmentioning

confidence: 99%

Diffusion of Patulin in the Flesh of Pears Inoculated with Four Post‐harvest Pathogens

Laidou

Thanassoulopoulos

Liakopoulou-Kyriakides

2001

Journal of Phytopathology

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“…Patulin (4-hydroxy-4H-furo [3,2c]pyran, 2[6H]-one) is a mycotoxin that is produced by certain species of Penicillium, Aspergillus and Byssochlamys molds (Ciegler et al 1971;Sommer et al 1974;Rice et al 1977) and frequent contaminant of apples and apple products. Patulin has been reported to be carcinogenic, teratogenic and mutagenic (Lindroth 1980).…”

Section: Introductionmentioning

confidence: 99%

Reduction of Patulin in Apple Juice Concentrates During Storage

Koca

Ekşi

2005

Journal of Food Safety

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In this study, the reduction of patulin content in apple juice concentrates during 6 months of storage at 22 and 30C was investigated. Results demonstrated that reduction in patulin content was dependent on the storage temperature and time. Patulin reductions after 1 month of storage at 22 and 30C were in the ranges of 45-64% and 66-86%, respectively. Levels of patulin were below detectable limits after 4 months of storage at 22 and 30C.

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“…Patulin and penicillic acid are produced by species of Penicillium and Aspergillus (SOMMER et al 1974), while plumbagin, parasorbic acid and tulipalin are all phytoalexins produced by Plumhago spp., Sorhus sp. and tulips respectively (GujAR andMEHROTRA 1988, BERGMANN 1966).…”

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confidence: 99%

Mastigomycotina Developmental Sensitivity to α, β Unsaturated Carbonyl Compounds

Larsen¹,

Lange²,

Olson³

1992

Journal of Phytopathology

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Four α, β unsaturated lactones (patulin, penicillic acid, parasorbic acid and tulipalin) and the naphtoquinone plumbagin, all α, β unsaturated carbonyl compounds α, β UCCs), were tested against members of Chytridiomycetes and Oomycetes distributed among the orders: Blastocladiales (Allomyces, 1 isolate), Saprolegniales (Achlya and Dicthyuchus, 1 isolate each), Peronosporales (Pythium, 18 isolates and Phytophthora, 3 isolates). The effect of the α, β UCCs on the development of the various fungi was tested in aqueous solutions. Development of all of the fungi was inhibited by the five α, β UCCs. Patulin and plumbagin were the most effective; the minimal inhibitory concentration (= MIC) was 10 μg/ml and 5 μg/ml, respectively. No variation in the fungi's sensitivity to patulin and plumbagin was observed. There was a large variation in the sensitivity of the fungi to the other three α, β UCCs. Parasorbic acid showed a variation in MIC from < 1 μg/ml to 500 μg/ml depending on the isolate studied. From the fact that all Mastigomycotina developmental stages were inhibited, it appears that the mode of action of α, β UCCs, is in some fundamental process. Zusammenfassung Entwicklungsempfindlichkeit in Mastigomycotina gegenüber α, β‐ungesättigten Carbonylverbindungen Geprüft wurden vier α, β‐ungesättigte Lactone (Patulin, Penicillinsäure, Parasorbinsaure und Tulipalin) und das Naphtoquinon Plumbagin, alle α, β‐ungesättigte Carbonylverbindungen (α, β ‐ UCCs), gegen Vertreter der Chytridiomycetes und Oomycetes der Klassen: Blastocladiales (Allomyces, 1 Isolat), Saprolegniales (Acblya und Dicthyuchus, je 1 Isolat), Peronosporales (Pytbium, 18 Isolate und Pbytopbtbora, 3 Isolate). Der Einfluß der α, β ‐UCCs auf die Entwicklung der verschiedenen Pilze wurde in wäßrigen Losungen untersucht. Die Entwicklung aller Pilze wurde durch die fünf α, β ‐ UCCs gehemmt. Am wirksamsten waren Patulin und Plumbagin; die minimale Hemmkonzentration (= MIC) lag bei 10 μ/ml bzw. 5 μ/ml. Bei der Empfindlichkeit der Pilzarten gegenüber Patulin und Plumbagin wurden keine Schwankungen beobachtet. Es gab jedoch große Schwankungen in der Empfindlichkeit der Pilzarten gegenüber den anderen drei α, β‐UCCs. Bei der Parasorbinsäure z. B. schwankte der MIC von < 1 μg/ml bis 500 /ig/ml in Abhangigkeit von dem untersuchten Isolat. Daß alle Entwicklungsstadien bei der Mastigomycotina gehemmt wurden, deutet darauf hin, daß der Wirkungsmechanismus der α, β‐UCCs in einem grundiegenden Vorgang liegt.

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Production of Patulin by Penicillium expansum

Cited by 65 publications

References 10 publications

Diffusion of Patulin in the Flesh of Pears Inoculated with Four Post‐harvest Pathogens

Diffusion of Patulin in the Flesh of Pears Inoculated with Four Post‐harvest Pathogens

Reduction of Patulin in Apple Juice Concentrates During Storage

Mastigomycotina Developmental Sensitivity to α, β Unsaturated Carbonyl Compounds

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