Toxic Compounds Formed on Prolonged Heating of Citrinin under Watery Conditions

Trivedi, Alka Ben; Doi, Etsushiro; Kitabatake, Naofumi

doi:10.1111/j.1365-2621.1993.tb03251.x

Cited by 16 publications

(15 citation statements)

References 11 publications

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“…Several studies have been carried out on degradation of citrinin revealing that decomposition of citrinin occurs at > 175 °C under dry conditions, and at > 100 °C in the presence of water. Known decomposition products include citrinin H 2 which did not show significant cytotoxicity, while the decomposition product citrinin H 1 , which is made up of two citrinin molecules (Figure 1), showed an increase in cytotoxicity as compared to the parent compound (Trivedi et al, 1993a;Trivedi et al, 1993b;Hirota et al, 2002;Xu et al, 2006). Another decomposition product, the cytotoxic citrinin dimer, dicitrinin A, was also reported in 2006, together with other monomeric and dimeric degradation products (Clark et al, 2006).…”

Section: Chemistrymentioning

confidence: 95%

Scientific Opinion on the risks for public and animal health related to the presence of citrinin in food and feed

2012

EFS2

160

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The European Food Safety Authority (EFSA) was asked by the European Commission to deliver a scientific opinion on the health risks from citrinin in food and feed. Citrinin is a mycotoxin produced by several species of the genera Aspergillus, Penicillium and Monascus and occurs mainly in stored grains. The available occurrence data were not adequate to carry out a dietary exposure assessment. Citrinin is nephrotoxic and a no‐observed‐adverse‐effect level (NOAEL) of 20 µg/kg body weight (b.w.) per day was identified from a 90‐day study in rats. Due to the limitations and uncertainties in the database, the derivation of a health‐based guidance value was not considered appropriate but a level of no concern for nephrotoxicity of 0.2 µg/kg b.w. per day was determined. Based on the available data a concern for genotoxicity and carcinogenicity could not be excluded at the level of no concern for nephrotoxicity. In the absence of adequate exposure data, characterisation of the risk of citrinin as a food contaminant was based on the estimate of the citrinin concentrations in grains and grain‐based products that would result in an exposure equal to the level of no concern for nephrotoxicity. For high consuming toddlers, other children and adults this citrinin concentration is between 9 and 53 µg citrinin/kg and between 19 and 100 µg citrinin/kg for average consumers, respectively. For animals, risk characterisation was based on the estimate of the citrinin concentration in grains that would result in exceedance of the NOAEL of 20 µg/kg b.w. per day for pigs, which ranged between 640 and 1 173 µg/kg. The CONTAM Panel concluded that the impact of uncertainties on the risk assessment is large, and more data regarding the toxicity and the occurrence of citrinin in food and feed in Europe are needed to enable refinement of the risk assessment.

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Section: Chemistrymentioning

confidence: 95%

Scientific Opinion on the risks for public and animal health related to the presence of citrinin in food and feed

2012

EFS2

160

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“…These results correlate with previous reports relating to cytotoxity tests of citrinin, heated under various conditions, toward HeLa cells. 9) Citrinin is unstable and thermolabile in water. It degrades on heating above 809 C under aqueous conditions.…”

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confidence: 99%

“…This indicates that heating of citrinin in water at 1409 C or 1509 C caused formation of a highly toxic compound(s). 9) We were interested in clarifying the degradation compounds of citrinin and tried to purify the degradation products and obtained a product, citrinin H1, with potent cytotoxic activity. 10) Further examination of the decomposition products from the heated citrinin led to the isolation of another product, citrinin H2.…”

mentioning

confidence: 99%

A Major Decomposition Product, Citrinin H2, from Citrinin on Heating with Moisture

Hirota

Menta

Yoneyama

et al. 2002

Bioscience, Biotechnology, and Biochemistry

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“…The selection of target mutants in the mutagen‐induced mutagenesis method is normally time‐consuming and is difficult to continue consecutive improvement due to the lack of understanding of the random mutation site; also the genetic mutation for Monascus species is mainly executed at the laboratory level for fundamental research, and no industrial application has been reported . Physical methods such as high‐temperature treatment can produce transformed products such as citrinin H 1 , which is ten times more toxic than citrinin, and citrinin H 2 , the major product with lower toxicity . Also filtration and adsorption as physical methods could have an influence on sensorial quality .…”

Section: Introductionmentioning

confidence: 99%

Biological detoxification of Monascus purpureus pigments by heat‐treated Saccharomyces cerevisiae

et al. 2019

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BACKGROUND: Today, there is an increasing concern about the consumption of synthetic colorants in food because of their possible health hazards. Monascus purpureus has attracted a great deal of attention as it produces various coloured pigments with high chemical stability, but it also produces citrinin, a secondary toxic metabolite, along with the pigments. This study aims to investigate the amount of pigment and citrinin reduction by different treatments with Saccharomyces cerevisiae such as heat treatment and suspension concentration. RESULTS:The results indicated that the ability of S. cerevisiae regarding citrinin adsorption increased with increase of temperature and yeast concentration. The maximum extent of citrinin adsorption was related to heat treatment at 121 ∘ C and a yeast concentration of 10 5 cells mL −1 , for which citrinin reduced from 4.43 mg L −1 in control to 0.1 mg L −1 . Heat treatment of 10 3 cells mL −1 suspension of S. cerevisiae cells at 50 ∘ C, with 0.56 mg L −1 citrinin remaining in the medium, showed the lowest ability for citrinin binding. The optimum absorbance of all red, orange and yellow pigments was observed for the heat treatment at 50 ∘ C and yeast concentrations of 10 3 and 10 4 cells mL −1 which was greater than that for the control. CONCLUSIONS:We can conclude from this study that heat treatment with S. cerevisiae can be a useful way to reduce citrinin to below the standard limits.

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Toxic Compounds Formed on Prolonged Heating of Citrinin under Watery Conditions

Cited by 16 publications

References 11 publications

Scientific Opinion on the risks for public and animal health related to the presence of citrinin in food and feed

Scientific Opinion on the risks for public and animal health related to the presence of citrinin in food and feed

A Major Decomposition Product, Citrinin H2, from Citrinin on Heating with Moisture

Biological detoxification of Monascus purpureus pigments by heat‐treated Saccharomyces cerevisiae

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