Effects of PR toxin on liver cells in culture

Aujard, Collette; Morel-Chany, E.; Icard, C.; Trincal, G

doi:10.1016/0300-483x(79)90078-7

Cited by 9 publications

(3 citation statements)

References 8 publications

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“…These effects were largely due to an increase in capillary or microvascular permeability resulting in direct damages to blood vessels and organs such as lungs, heart, liver, and kidneys ( Chen et al, 1982 ). In addition, it was found to be cytotoxic and affect liver cell viability at a very low concentration in rat liver ( Aujard et al, 1979 ). Collectively, these data suggest that PR toxin was hepato-and nephrotoxic to mice.…”

Section: Dose-response and Toxicogenetics Of Pr Toxinmentioning

confidence: 99%

“…However, the increased interest in the mycotoxin research during the last few years has drawn the scientific attention on evaluating their toxicity on human cell lines. Hitherto, PR toxin was reported to be cytotoxic in porcine and human cell lines ( Aujard et al, 1979 ; Lompe and von Milczewski, 1979 ). In this respect, Rasmussen et al (2011) determined the in vitro cytotoxicity of PR toxin extracted from fungal agar and maize silage.…”

Section: Dose-response and Toxicogenetics Of Pr Toxinmentioning

confidence: 99%

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PR Toxin – Biosynthesis, Genetic Regulation, Toxicological Potential, Prevention and Control Measures: Overview and Challenges

et al. 2018

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Out of the various mycotoxigenic food and feed contaminant, the fungal species belonging to Penicillium genera, particularly Penicillium roqueforti is of great economic importance, and well known for its crucial role in the manufacturing of Roquefort and Gorgonzola cheese. The mycotoxicosis effect of this mold is due to secretion of several metabolites, of which PR toxin is of considerable importance, with regard to food quality and safety challenges issues. The food products and silages enriched with PR toxin could lead into damage to vital internal organs, gastrointestinal perturbations, carcinogenicity, immunotoxicity, necrosis, and enzyme inhibition. Moreover, it also has the significant mutagenic potential to disrupt/alter the crucial processes like DNA replication, transcription, and translation at the molecular level. The high genetic diversities in between the various strains of P. roqueforti persuaded their nominations with Protected Geographical Indication (PGI), accordingly to the cheese type, they have been employed. Recently, the biosynthetic mechanism and toxicogenetic studies unraveled the role of ari1 and prx gene clusters that cross-talk with the synthesis of other metabolites or involve other cross-regulatory pathways to negatively regulate/inhibit the other biosynthetic route targeted for production of a strain-specific metabolites. Interestingly, the chemical conversion that imparts toxic properties to PR toxin is the substitution/oxidation of functional hydroxyl group (-OH) to aldehyde group (-CHO). The rapid conversion of PR toxin to the other derivatives such as PR imine, PR amide, and PR acid, based on conditions available reflects their unstability and degradative aspects. Since the PR toxin-induced toxicity could not be eliminated safely, the assessment of dose-response and other pharmacological aspects for its safe consumption is indispensable. The present review describes the natural occurrences, diversity, biosynthesis, genetics, toxicological aspects, control and prevention strategies, and other management aspects of PR toxin with paying special attention on economic impacts with intended legislations for avoiding PR toxin contamination with respect to food security and other biosafety purposes.

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Section: Dose-response and Toxicogenetics Of Pr Toxinmentioning

confidence: 99%

Section: Dose-response and Toxicogenetics Of Pr Toxinmentioning

confidence: 99%

PR Toxin – Biosynthesis, Genetic Regulation, Toxicological Potential, Prevention and Control Measures: Overview and Challenges

et al. 2018

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“…Roquefortine C and mycophenolic acid are produced by P. roqueforti and P. carneum 3) , and exhibit very low toxicities 4) . PR toxin, which is produced only by P. roqueforti 3) , inhibits in vivo and/or in vitro protein synthesis and nucleic acid synthesis 5), 6) . Furthermore, several researchers have reported that PR toxin is both cytotoxic 6), 7) and mutagenic 8) .…”

Section: Introductionmentioning

confidence: 99%

ブルーチーズ生産に用いられる<i>Penicillium</i> 属菌の分類学的位置ついてのβ-チューブリン部分塩基配列に基づく検討

Ogawa

Hirose

Akiyama

et al. 2014

Journal of the Food Hygienics Society of Japan

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Penicillium roqueforti is a well known starter used for blue cheese production. Two closely related species, P. carneum and P. paneum, were previously classified as varieties of P. roqueforti. Penicillium roqueforti does not produce patulin, a mycotoxin harmful for human health, whereas both P. carneum and P. paneum actively produce this toxin. From the viewpoint of food safety, it is thus important to confirm that P. carneum and P. paneum are not used for cheese production. In the present study, the taxonomic position of Penicillium strains used for blue cheese production was examined on the basis of the partial sequence of β-tubulin. Twenty-eight Penicillium strains isolated from blue cheeses were investigated. All the examined strains belonged to P. roqueforti. Therefore, the Penicillium strains used for production of the blue cheese samples examined here do not negatively impact on human health.

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Bioassay systems and their use in the diagnosis of mycotoxicoses

Yates¹

1986

Diagnosis of Mycotoxicoses

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Effects of PR toxin on liver cells in culture

Cited by 9 publications

References 8 publications

PR Toxin – Biosynthesis, Genetic Regulation, Toxicological Potential, Prevention and Control Measures: Overview and Challenges

PR Toxin – Biosynthesis, Genetic Regulation, Toxicological Potential, Prevention and Control Measures: Overview and Challenges

ブルーチーズ生産に用いられる<i>Penicillium</i> 属菌の分類学的位置ついてのβ-チューブリン部分塩基配列に基づく検討

Bioassay systems and their use in the diagnosis of mycotoxicoses

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