Conversion of the mycotoxin citrinin into dihydrocitrinone and ochratoxin A by Penicillium viridicatum |
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| Authors: | Margaret F Patterson Anthony P Damoglou |
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| Institution: | (1) The Faculty of Agriculture and Food Science, The Queen's University of Belfast, Newforge Lane, BT9 5PX Belfast, Northern Ireland;(2) Agricultural and Food Bacteriology Research Division, Department of Agriculture for Northern Ireland, Newforge Lane, BT9 5PX Belfast, Northern Ireland |
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| Abstract: | Summary The mycotoxin citrinin, produced by Penicillium viridicatum, was found to be unstable in broth culture. This instability was investigated using the techniques of 14C-labelling, mass spectrometry and thin layer chromatography. It was concluded that intracellular factors released by P. viridicatum were responsible for the instability of the mycotoxin. The major products resulting from the breakdown of citrinin were identified
as 3,4-dihydro-6,8-dihydroxy-3,4,5-trimethyl-isocoumarin-7-carboxylic acid (dihydrocitrinone) and ochratoxin A. |
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