Results 31 to 40 of about 3,771 (212)

Comparative Transcriptome Analysis of Penicillium citrinum Cultured with Different Carbon Sources Identifies Genes Involved in Citrinin Biosynthesis

Toxins, 2017
Citrinin is a toxic secondary metabolite of Penicillium citrinum and its contamination in many food items has been widely reported. However, research on the citrinin biosynthesis pathway and its regulation mechanism in P. citrinum is rarely reported.
Taotao Li, Guoxiang Jiang, Hongxia Qu, Yong Wang, Yehui Xiong, Qijie Jian, Yu Wu, Xuewu Duan, Xiangrong Zhu, Wenzhong Hu, Jiasheng Wang, Liang Gong, Yueming Jiang   +12 more
doaj   +1 more source

Metabolic Regulation of Two pksCT Gene Transcripts in Monascus ruber Impacts Citrinin Biosynthesis

Journal of Fungi, 2023
Citrinin (CIT), a secondary metabolite produced by the filamentous fungi Monascus species, exhibits nephrotoxic, hepatotoxic, and carcinogenic effects in mammals, remarkably restricting the utilization of Monascus-derived products.
Yi He, Lisha Zhu, Xingxing Dong, Aoran Li, Suyin Xu, Liling Wang, Yanchun Shao   +6 more
doaj   +1 more source

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 ...
Yanping Li, Yucheng Hu, Zhui Tu, Zhenqiang Ning, Qinghua He, Jinheng Fu   +5 more
openaire   +3 more sources

Effect of Static Magnetic Field on Monascus ruber M7 Based on Transcriptome Analysis

Journal of Fungi, 2021
The effects of a static magnetic field (SMF) on Monascus ruber M7 (M. ruber M7) cultured on potato dextrose agar (PDA) plates under SMF treatment at different intensities (5, 10, and 30 mT) were investigated in this paper.
Shuyan Yang, Hongyi Zhou, Weihua Dai, Juan Xiong, Fusheng Chen   +4 more
doaj   +1 more source

Antibacterial and antioxidant properties of red mold rice fermented by different Monascus purpureus strains with varying citrinin production in glycine-supplemented rice media

Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering
Red 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, Ira Nugerahani, Indah Kuswardani, Ignatius Srianta   +3 more
doaj   +1 more source

Chemical structure of citrinin (CIT).

, 2015
Chemical structure of citrinin (CIT).
Haiwei Cheng (763775), Xiaolu Guo (763777), Xueqiu Chen (763776), Aifang Du (763778), Yi Yang (116183), Yifei Chen (534716)   +5 more
core   +1 more source

Action of Citrinin on Liposomes

Zeitschrift für Naturforschung C, 1979
Abstract Citrinin, a mycotoxin, was studied for its effect on artificial membranes (liposomes). Of the three (net positive, negative and neutral) liposomal preparations tested, the membrane carrying a net positive charge was preferentially acted upon by citrinin and in this case even the lowest con­ centration was found to be sufficient
M G, Ganesan, M, Lakshmanan, K V, Ravindran, C, Damodaran   +3 more
openaire   +2 more sources

Effects of Culture Conditions on Production of Red Pigment and Citrinin by Fermentation of Monascus Ruber

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

PRESENCE OF CITRININ IN GRAINS AND ITS POSSIBLE HEALTH EFFECTS

, 2017
Background: Citrinin is a mycotoxin produced by several species of the genera Aspergillus, Penicillium and Monascus and it occurs mainly in stored grain.
Dario Lasic, Serdar, Sonja, Bevardi, Martina, Bošnir, Jasna, Kuharić, Željka, Antonija Galic, Lasić, Dario, Sonja Serdar, Čulig, Borna, Aleksandar Racs, Racz, Aleksandar, Jasna Bosnir, Čulig, CleBorna, Borna Culig, Martina bevardi, Galić, Antonija, Zeljka Kuharic   +16 more
core   +2 more sources

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, Muhammad Nur Cahyanto, Jaka Widada, Endang Sutriswati Rahayu   +3 more
doaj   +1 more source