Results 11 to 20 of about 4,245 (216)

Biosynthesis of citrinin

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, C.M.A. Gennari, C. Scolastico, F. Aragozzini, C. Merendi   +4 more
openaire   +3 more sources

Advances in Antitumor Effects Using Liposomal Citrinin in Induced Breast Cancer Model [PDF]

Pharmaceutics
The study aimed to evaluate the antitumor and toxicogenetic effects of liposomal nanoformulations containing citrinin in animal breast carcinoma induced by 7,12-dimethylbenzanthracene (DMBA).
Michely Laiany Vieira Moura, Ag-Anne Pereira Melo de Menezes, José Williams Gomes de Oliveira Filho, Maria Luiza Lima Barreto do Nascimento, Antonielly Campinho dos Reis, Alessandra Braga Ribeiro, Felipe Cavalcanti Carneiro da Silva, Adriana Maria Viana Nunes, Hercília Maria Lins Rolim, Ana Amélia de Carvalho Melo Cavalcante, João Marcelo de Castro e Sousa   +10 more
doaj   +2 more sources

Derivation of Human Toxicokinetic Parameters and Chemical-Specific Adjustment Factor of Citrinin Through a Human Intervention Trial and Hierarchical Bayesian Population Modeling [PDF]

Toxins
Background: Citrinin (CIT) is a mycotoxin produced by various fungi contaminating stored cereals and fruits. While biomonitoring and food occurrence data indicate widespread exposure, its public health risks remain unclear due to the lack of human ...
Lia Visintin, Camilla Martino, Sarah De Saeger, Eugenio Alladio, Marthe De Boevre, Weihsueh A. Chiu   +5 more
doaj   +2 more sources

Citrinin and color analysis of angkak collected from several regions in Indonesia

Food Research, 2017
Angkak, a fermentation product of rice by Monascus sp., is used for natural food coloring, spices, and medicine by Indonesian people who believe in its pharmacological properties. However, Monascus sp.
Ristiarini, S., Cahyanto, M.N., Widada, J., Rahayu, E.S.   +3 more
doaj   +3 more sources

Evaluating the combined toxicity of Penicillium mycotoxins in absorption, metabolism, and excretion systems. [PDF]

J Sci Food Agric
Abstract BACKGROUND Penicillium mycotoxins, including ochratoxin A (OTA), citrinin (CIT), and cyclopiazonic acid (CPZ), frequently co‐occur in food commodities, contributing to chronic low‐level dietary exposure. However, current risk assessments often consider these toxins individually, overlooking potential interaction effects.
Monteiro CS, Pinto E, Faria MA, Cunha SC.   +3 more
europepmc   +2 more sources

The role of ER stress and ATP/AMPK in oxidative stress meditated hepatotoxicity induced by citrinin

Ecotoxicology and Environmental Safety, 2022
Citrinin, a secondary metabolite, can pose serious risks to the environment and organisms, but its hepatotoxic mechanisms are still unclear. Histopathological and ultrastructural results showed that citrinin-induced liver injury in Kunming mice, and the ...
Jing Wu, Chenglin Yang, Mengran Yang, Zengenni Liang, You Wu, Xiangyi Kong, Hui Fan, Siqi Wang, Can Ning, Wenguang Xiao, Ye Jin, Jine Yi, Zhihang Yuan   +12 more
doaj   +1 more source

Assessment of Citrinin in Spices and Infant Cereals Using Immunoaffinity Column Clean-Up with HPLC-Fluorescence Detection

Toxins, 2021
Historically, the analysis of citrinin has mainly been performed on cereals such as red yeast rice; however, in recent years, more complex and abnormal commodities such as spices and infant foods are becoming more widely assessed.
Christopher Mair, Michael Norris, Carol Donnelly, Dave Leeman, Phyllis Brown, Elaine Marley, Claire Milligan, Naomi Mackay   +7 more
doaj   +1 more source

Food Toxicity of Mycotoxin Citrinin and Molecular Mechanisms of Its Potential Toxicity Effects through the Implicated Targets Predicted by Computer-Aided Multidimensional Data Analysis

Life, 2023
The mycotoxin citrinin, which can contaminate food, is a major global concern. Citrinin is regarded as an inevitable pollutant in foods and feed since fungi are widely present in the environment.
Seema Zargar, Tanveer A. Wani
doaj   +1 more source

Effects of some flavonoids on the mycotoxin citrinin reduction by Monascus aurantiacus Li AS3.4384 during liquid-state fermentation

AMB Express, 2020
Monascus can produce many beneficial metabolites; however, it can simultaneously also produce citrinin, which seriously limits its application. Therefore, reducing the production of citrinin is of great interest. Herein, Monascus aurantiacus Li AS3.4384 (
Yanling Wang, Heng Gao, Jianhua Xie, Xiujiang Li, Zhibing Huang   +4 more
doaj   +1 more source

Guiding Molecularly Imprinted Polymer Design by Pharmacophore Modeling

Molecules, 2021
Molecularly imprinted polymers (MIP) combine the selectivity of immunoaffinity chromatography with the robustness of common solid-phase extraction in what is referred to as molecularly imprinted solid-phase extraction (MISPE). This contribution shows how
Wiebke Derz, Melita Fleischmann, Paul W. Elsinghorst   +2 more
doaj   +1 more source