Abstract
Citrinin is a nephrotoxic mycotoxin produced by several fungal strains belonging to the genera Penicillium, Aspergillus and Monascus. It contaminates various commodities of plant origin, cereals in particular, and is usually found together with another nephrotoxic mycotoxin, ochratoxin A. These two mycotoxins are believed to be involved in the etiology of endemic nephropathy. The mechanism of citrinin toxicity is not fully understood, especially not whether citrinin toxicity and genotoxicity are the consequence of oxidative stress or of increased permeability of mitochondrial membranes. Compared with other mycotoxins, citrinin contamination of food and feed is rather scarce. However it is reasonable to believe that humans are much more frequently exposed to citrinin than generally accepted, because it is produced by the same moulds as ochratoxin A which common contaminant of human food all over the world. Adequate knowledge of the toxin and proper food storage is essential to avoid contamination and further health and economic implication of citrinin poisoning.
Highlights
Citrinin mycotoxin is a polyketide produced by several species of the genera Aspergillus, Penicillium and Monascus
Citrinin is found as an undesirable contaminant in Red Mould Rice (RMR), which is used as a food preservative, and colourant in Asian foods [4]
The laevorotatory form of 3-(4,6-dihydroxy-ortho-tolyl)butan-2-ol is carboxylated to form the acid. This product is subjected to the Gattermann reaction to produce an intermediate, which is subsequently cyclized with sulphuric acid to form citrinin
Summary
Citrinin mycotoxin is a polyketide produced by several species of the genera Aspergillus, Penicillium and Monascus. The compound was shown to have broad antibacterial activity, prompting a growing interest and research for antibiotic agents in the middle of the last century. Research interest decreased when the compound was demonstrated to have mammalian toxicity [2]. Storage of agricultural products has always been a challenge especially in Africa. Such agricultural stored produce usually is contaminated with a variety of fungi and pests. It is important that some of these toxins such as the citrinins and their health implications be adequately understood with a view to developing adequate preventive and control measures against food contamination. This review attempts to look at the nature and implications of citrinin in food crops [5]
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