From Wikipedia, the free encyclopedia
|Molar mass||250.25 g mol−1|
175 °C (decomp.)
|Solubility in water||Insoluble|
|Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa)|
Citrinin is a mycotoxin originally isolated from Penicillium citrinum. It has since been found to be produced by a variety of other fungi which are used in the production of human foods such as grain, cheese, sake and red pigments.
Citrinin acts as a nephrotoxin in all species in which it has been tested, but its acute toxicity varies. It causes mycotoxic nephropathy in livestock and has been implicated as a cause of Balkan nephropathy and yellow rice fever in humans.
Citrinin is produced by a variety of fungi including:
- Aspergillus niveus
- Aspergillus ochraceus
- Aspergillus oryzae
- Aspergillus terreus
- Monascus ruber
- Monascus purpureus
- Penicillium citrinum
- Penicillium camemberti
- ^ Merck Index, 11th Edition, 2329.
- ^ Bennett, J. W.; Klich, M. Mycotoxins. Clinical Microbiology Reviews (2003), 16(3), 497-516.
- E.J. Da Lozzo et al. J. Biochem. Mol. Toxicol. 1998 12 291
- G.M. Chagas et al. J. Appl. Toxicol. 1995 15 91
- D.Heperkan,B.E.Meriç,G.Şişmanoğlu,G.Dalkılıç,F.Güler. In: Advances in Experimental Medicine & Biology. Edited by A.D. Hocking; J.I.Pitt, R.A.Samson & U.Thrane.2006 571
- Ö.Tokuşoğlu,H.Alpas,F.Bozoğlu. Effect of High Hydrostatic Pressure (HHP) on Mycotoxin Citrinin, Major Phenolics Oleuropein, Hydroxytyrosol, and Total Antioxidant Activity in Black Table Olives. 135-26 Technical Research Paper. 2008 IFT Annual Meeting+Food Expo. June 28-July 1, New Orleans, LA, USA.2008 183