penicillic-acid has been researched along with roquefortine* in 3 studies
3 other study(ies) available for penicillic-acid and roquefortine
| Article | Year |
|---|---|
Determination of selected mycotoxins in mould cheeses with liquid chromatography coupled to tandem with mass spectrometry.
A simple and feasible method is described for analysing nine mycotoxins in cheese matrix. The method involves liquid extraction followed by high performance liquid chromatographic separation and mass spectrometric detection of the analytes, and allows the determination of aflatoxins B1, B2, G1, G2 and M1, ochratoxin A, mycophenolic acid, penicillic acid and roquefortine C simultaneously. Average recoveries of the mycotoxins from spiked samples at concentration levels of 5-200 microg kg(-1) ranged from 96-143%. Within-day relative standard deviations at these concentration levels varied from 2.3-12.1%. The limit of quantification for aflatoxin M1 was 0.6 microg kg(-1) and for the other compounds 5 microg kg(-1). The method developed was applied for analysing these mycotoxins in blue and white mould cheeses purchased from Finnish supermarkets. Roquefortine C was detected in all of the blue mould cheese samples in concentrations of 0.8-12 mg kg(-1). One blue cheese contained also 0.3 mg kg(-1) mycophenolic acid. The other investigated mycotoxins were absent in the samples. Topics: Aflatoxin B1; Aflatoxin M1; Aflatoxins; Cheese; Chromatography, High Pressure Liquid; Finland; Food Contamination; Heterocyclic Compounds, 4 or More Rings; Indoles; Mass Spectrometry; Mycophenolic Acid; Mycotoxins; Ochratoxins; Penicillic Acid; Piperazines | 2005 |
Mycotoxin-forming ability of two Penicillium roqueforti strains in blue moldy tulum cheese ripened at various temperatures.
Isolated and identified toxigenic and nontoxigenic Penicillium roqueforti (PR) strains from moldy tulum cheeses were inoculated into tulum cheeses made in the laboratory and ripened at 5 and 12 degrees C. Mycotoxin (patulin, penicillic acid, PR toxin, and roquefortine) formation in the control and mold-inoculated cheeses were detected by thin-layer chromatography on the first through fourth months of ripening. Patulin, penicillic acid, and PR toxin were not detected in the experimental cheeses. Only roquefortine was detected in cheese inoculated with the toxigenic strain of the mold and ripened at 5 and 12 degrees C on the third and first months of ripening, respectively. Toxin in cheeses ripened at 5 and 12 degrees C was 2.1 to 2.4 and 2.1 to 3.8 mg/kg cheese, respectively. Topics: Cheese; Chromatography, Thin Layer; Colony Count, Microbial; Food Microbiology; Heterocyclic Compounds, 4 or More Rings; Indoles; Mycotoxins; Naphthols; Patulin; Penicillic Acid; Penicillium; Piperazines; Species Specificity; Temperature; Time Factors | 2004 |
The effects of the Penicillium mycotoxins citrinin, cyclopiazonic acid, ochratoxin A, patulin, penicillic acid, and roquefortine C on in vitro proliferation of porcine lymphocytes.
The in vitro effect of each of the Penicillium mycotoxins citrinin (CIT), cyclopiazonic acid (CPA), ochratoxin A (OTA), patulin (PAT), penicillic acid (PIA) and roquefortine C (RQC) on mitogen induced lymphocyte proliferation was determined using purified lymphocytes from 6 piglets. Dose response curves for each mycotoxin were generated and the concentrations producing 50% inhibition of cell proliferation (IC(50)) were estimated. OTA and PAT were the most potent toxins with IC(50) of 1.3 and 1.2 micromol/l, respectively (0.52 and 0.18 mg/l, respectively). Based on molar concentrations, OTA was 15, 30, 40, and 65 times more potent as an inhibitor than PIA, CIT, CPA and RQC, respectively. Topics: Animals; Cell Survival; Cells, Cultured; Citrinin; Dose-Response Relationship, Drug; Heterocyclic Compounds, 4 or More Rings; Indoles; Lymphocytes; Mycotoxins; Ochratoxins; Patulin; Penicillic Acid; Penicillium; Piperazines; Swine | 2004 |