Mycotoxin production byPenicillium expansumon blackcurrant and cherry juice

Abstract

The production of mycotoxins and other secondary metabolites by Penicillium expansum on blackcurrant and cherry juice has been studied at 10 degrees C and 25 degrees C under storage imitated conditions. P. expansum was able to synthesize extracellular patulin under all conditions, and together with extracellular chaetoglobosin A when unlimited oxygen was available. Patulin, the chaetoglobosins A and C, the communesins A and B and the expansolides A and B could be detected intracellularly depending on the conditions. The metabolites were detected using thin-layer chromatography and high-performance liquid chromatography with diode array detection by comparison to standards. A method to detect the expansolides A and B by TLC was developed.

Phytotoxic chaetoglobosins are produced by the plant pathogen Calonectria morganii(anamorph Cylindrocladium scoparium).

“…Later, for several members of the genus Chaetomium (C. mollipilium, C. rectum, C. cochliodes, and C. subaffine), those mycotoxins were described (Udagawa et al, 1979). Recently, chaetoglobosin A was reported to be present in the culture media of the distantly related fungi Penicillium expansum (Cocks et al, 1995; Larsen et al, 1998) and P. discolor (Friesvard et al, 1997), microorganisms known to occur frequently in spoiled food.…”

Ocorrência, aspectos toxicológicos, métodos analíticos e controle da patulina em alimentos

“…O P. expansum é um fungo psicotrófico e já foi encontrado em maçãs (VERO et al, 2002), cerejas (LARSEN et al, 1998), pêssego (KARABULUT & BAYKAL, 2002), nectarinas e pêras (MORTIMER et al, 1985). Esse fungo é o principal produtor de patulina (GÖKMEN & ACAR, 1998), sendo reportado como responsável por 70 a 80% da deterioração de frutas armazenadas e em especial de maçãs (LEGGOTT & SHEPHARD, 2001).…”

Potential of patulin production by Penicillium expansum strains on various fruits

“…Patulin-producing strains of P. expansum have been isolated from a variety of fruits including apples, apricots, black mulberries, cherries, kiwis, lingon berries, nectarines, plums, strawberries, and white mulberries (Larsen et al 1998;Leggott and Shephard 2001;Demirci et al 2003;Ritieni 2003;Lugauskas et al 2005). Patulin production within fruits and their products has been investigated and often appears to be dependent on water activity (aw), temperature, pH, and other chemical characteristics intrinsic to fruits (McCallum et al 2002).…”