Results 41 to 50 of about 2,719 (182)
Research on the Mechanism of Action of a Citrinin and Anti-Citrinin Antibody Based on Mimotope X27 [PDF]
Toxins, 2020 Immunoassays are developed based on antigen–antibody interactions. A mimotope is an effective recognition receptor used to study the mechanism of action of antigens and antibodies, and is used for improving the sensitivity of the antibody. In this study, we built a 3D structure of the citrinin (CIT) mimotope X27 and anti-CIT single-chain antibody ...
Li, Yanping +5 more
openaire +3 more sources
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 +1 more source
Production and analysis of citrinin in corn [PDF]
Applied and Environmental Microbiology, 1978 A convenient method for the production and analysis of citrinin in corn is described. Up to 2.964 g of citrinin can be produced by Penicillium citrinum per kg of corn by harvesting on day 21 or later. The analysis method has a lower detection limit of 0.25 ppm. Heating citrinin-contaminated corn destroys citrinin but may produce another toxin instead.
L K, Jackson, A, Ciegler
openaire +2 more sources
Advances in Food Science, Sustainable Agriculture, and Agroindustrial EngineeringRed mold rice (RMR), a fermented product from Monascus purpureus, is traditionally used as a natural dye and flavor enhancer. The fermentation process produces various secondary metabolites, including pigments with antioxidant properties and citrinin ...
Susana Ristiarini +3 more
doaj +1 more source
Chemical Engineering Transactions, 2015 Effects of carbon source, nitrogen source, and pH value and culture volume on red pigment and citrinin production by fermentation of Monascus ruber were investigated in this study. In order to improve the yield of red pigment and to reduce the production
Z.G. Zhou, H.Z. Guo, C.Y. Xie
doaj +1 more source
Pengaruh Penambahan Laurat dan Glisin terhadap Nilai Warna dan Kadar Sitrinin Angkak
Agritech, 2019 Angkak, commonly used for food colorant and flavor enhancers in oriental cuisine, is the result of fermentation by Monascus purpureus on steamed rice. In addition to producing pigments Monascus purpureus, Angkak also produces mycotoxins, citrinin, which ...
Susana Ristiarini +3 more
doaj +1 more source
Angewandte Chemie International Edition, EarlyView.Achieving selective (sp3)C–H hydroxylation can streamline the synthesis of complex organic molecules. Biocatalysis presents an opportunity to realize this transformation, however, identifying useful enzymes that enable synthetic strategies can be a challenge due to limitations in enzyme substrate scope.
Gonzalo J. Villegas Rodríguez +5 more
wiley +1 more source
Journal of Fungi, 2020 This work aimed to evaluate the fungicide activity of chitosan-silver nanocomposites (Ag-Chit-NCs) against Penicillium expansum from feed samples. The physicochemical properties of nanocomposites were characterized by X-ray fluorescence analysis (XRF ...
Mousa A. Alghuthaymi +5 more
doaj +1 more source
Frontiers in Microbiology, 2021 Marine fungi of the genus Penicillium are rich resources of secondary metabolites, showing a variety of biological activities. Our anti-bacterial screening revealed that the crude extract from a coral-derived fungus Penicillium steckii P2648 showed ...
Guangshan Yao +9 more
doaj +1 more source
Food Chemistry International, EarlyView.Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad +4 more
wiley +1 more source