Four New Citrinin Derivatives from a Marine-Derived Penicillium sp. Fungal Strain [PDF]
Molecules, 2013 Four new citrinin derivatives, including two citrinin dimers and two citrinin monomer derivatives, were isolated and identified from a marine-derived fungal strain Penicillium sp. ML226 along with six known related compounds.
Chun Lu
exaly +5 more sources
Data acquisition of triple quadrupole LC-MS for the citrinin determination [PDF]
Zbornik Matice Srpske za Prirodne Nauke, 2017 The analysis of citrinin is challenging because it needs to be detected in low concentrations in complex sample matrices. Before citrinin quantification, the data acquisition of LC-MS/MS must be performed, which includes the determination of ion
Vuković Gorica Lj. +5 more
doaj +5 more sources
Citrinin inhibits the function of Leydig cells in male rats in prepuberty
Ecotoxicology and Environmental Safety, 2023 Citrinin, a mycotoxin existing in fruits, has nephrotoxicity, hepatotoxicity and embryotoxicity. The effects of citrinin on Leydig cell development in prepuberty remains unclear.
Ren-Shan Ge, Yiyan Wang, Jianmin Sang
exaly +3 more sources
Toxins, 2021 The development of incurred reference materials containing citrinin (CIT) and their successful application in a method validation study (MVS) in order to harmonize CIT determination in food and food supplements are demonstrated.
Emmanuel K. Tangni +5 more
doaj +2 more sources
Citrinin Is a Potential Quorum Sensing Inhibitor against Pseudomonas aeruginosa
Marine Drugs, 2023 Pseudomonas aeruginosa is an opportunistic pathogen that infects patients by regulating virulence factors and biofilms through a quorum sensing (QS) system to protect itself from antibiotics and environmental stress.
Hongrui Ji +6 more
doaj +2 more sources
Chromosome-Scale Genome Analysis Reveals Locus-Specific Disruption of the Citrinin-Associated Region in a Furu-Derived <i>Monascus ruber</i> Strain BC20. [PDF]
FoodsMonascus species are widely used in traditional fermented foods for pigment and flavor formation, but citrinin contamination remains a major safety concern that limits broader food applications.
Zhang H +8 more
europepmc +2 more sources
Investigation of Citrinin and Pigment Biosynthesis Mechanisms in Monascus purpureus by Transcriptomic Analysis [PDF]
Frontiers in Microbiology, 2018 Monascus purpureus YY-1 is widely used in food colorant production in China. Our previous study clearly illustrated the whole-genome data for YY-1 and provided useful insight into evolutionary research and industrial applications.
Bin Liang +5 more
doaj +2 more sources
Journal of the Chemical Society, Chemical Communications, 1980 The biosynthetic pathway to citrinin is elucidated by incorporation studies with advanced precursors; the first step of biosynthesis involves methylation of a pentaketide, followed by cyclization, reduction to the ketoaldehyde and then to the hydroxyaldehyde, dehydration, and finally oxidation of the methyl group at C(7) to a carboxy-group.
L. Colombo +4 more
openaire +3 more sources
Evaluation of toxicity of the mycotoxin citrinin using yeast ORF DNA microarray and Oligo DNA microarray [PDF]
BMC Genomics, 2007 Background Mycotoxins are fungal secondary metabolites commonly present in feed and food, and are widely regarded as hazardous contaminants. Citrinin, one of the very well known mycotoxins that was first isolated from Penicillium citrinum, is produced by
Nobumasa Hitoshi +8 more
doaj +2 more sources
A Validated RP-HPLC Method for the Determination of Citrinin in Xuezhikang Capsule and other Monascus-Fermented Products [PDF]
E-Journal of Chemistry, 2012 Citrinin is a toxic product usually produced during the Monascus fermentation. The presence of citrinin in xuezhikang capsule has been a concern due to its ingredient which is derived from monascus-fermented rice.
Li Xue-Mei +4 more
doaj +2 more sources