• Toxicological Research
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• v.5 no.1
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• pp.53-59
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• 1989

A mycotoxin Patulin, isolated from apple juice medium cultured with Penicillium patulum NRRL5259, was purified through acid aluminum column using ethyl ether as eluent. The yield of purified patulin crystal was 3mg/ml culture medium after 8 days of shaking culture at 28C. The growth rate of Escherichia coli K12JM103 infected with bacteriophage M13 was decreased by patulin at the concentration range of 1Mug/ml to 10Mu/nl. ED50 of patulin for the bacterial growth was 4.5Mug/ml and 10Mug/ml of patulin caused maximum inhibitory effect (60% inhibition) on the growth.

• Food Science and Preservation
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• v.14 no.3
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• pp.315-322
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• 2007

The patulin producing capicity of Penicillium crustosum, an isolate from Korean apple, in various broth culture media, was investigated, and compared with patulin production by the standard strain P. griseofulvum(ATCC 46037). The maximal patulin production capacity of the P. griseofulvum ATCC 46037 was 2,029-2,829 ppm in 5-GYEP, SY and MEB broth media. The patulin-producing capacity of the isolated fungus(P. crustosum) attained 2,794 ppm in a 5-GYEP broth medium, but was only 324 and 11 ppm in SY and MEB media, respectively. There were no significant correlations between mycelial growth levels and patulin-producing ability in either P. crustosum or P. griseofulvum. The patulin production of P. griseofulvum was induced in the wide pH range of pH 3.0-11.0, while that of P. crustosum was induced in the acidic pH range pH 3.0-5.0. Patulin production levels were dependent on the carbon sources in the media and maximal patulin production by P. griseofulvum and P. crustosum was observed in media containing glycerol and fructose, respectively.

• Food Science and Biotechnology
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• v.15 no.6
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• pp.896-901
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• 2006

Patulin is a food mycotoxin which induces genotoxicity and acute intestinal disease in infants. Patulin mainly originates from fruit putrefactive moulds, especially in apples, which necessitates the maintenance of strong safety standards against patulin for fresh and processed apples. To investigate the patulin producing moulds in Korean apples, 16 morphological types of fungi were isolated from Korean apples and a patulin producing fungus was identified based on a sequence analysis of the region of internal transcribed spacers (ITS5-5.8S-ITS4 region, 505 base pair) and the 26 rRNA D1/D2 region (527 base pair). Morphological analyses were also performed. The isolated patulin producing fungus was found to a representative species of Penicillium crustosum. The maximal patulin production ability of the isolated fungus (P. crustosum) and the patulin producing standard strain (P. griseofulvum, ATCC 46037) in an SY broth medium were 0.32 and 2.46 mg/L, respectively.

• Toxicological Research
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• v.7 no.2
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• pp.157-163
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• 1991

The effect of patulin, a mycotoxin, on the growth of Escherichia coli cell was investigated. E. coli cell elongation usually shown in SOS-response for DNA repair was induced by 20 mg of patulin per ml. After staining the E. coli chromosome with fluorescence dye(DAPI, 4', 6-diamino-2-phenyl-indole), chromosomal DNA partitioning was not affected by patulin. The observation indicateds that patulin acts as a DNA damaging agent which is effective for E. coli cell elongation introduced by the inhibition of septum formation.

• Food Science and Preservation
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• v.31 no.3
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• pp.499-505
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• 2024

Patulin has been reported as a risk factor in various foods, especially apple juice. This study monitored residual patulin and polyphenolic content in apple juice during post-irradiation storage conditions. Response surface methodology (RSM) was applied to monitor the changes in dependent variables (Yn, patulin, and polyphenolics) as affected by independent variables, such as storage temperature (Xi, -20℃ to 20℃), irradiation dose (Xii, 0-2 kGy), and storage period (Xiii, 0-20 days), which were based on a central composite design. The predicted peak point resulted in the lowest residual patulin content of 58.42 ppb with the corresponding independent parameter conditions, such as 18.19℃ of storage temperature, 1.24 kGy of irradiation dose, and 13.42 days of storage period. The residual patulin content of 58.42 ppb is the minimum desirable level, representing a 91% reduction compared to the non-irradiated control (675.00 ppb). A maximum polyphenolics content (11.98 mg/g) was obtained under the predicted maximum conditions of 14.40℃, 0.78 kGy, and 3.4 days. The most influential parameter in reducing residual patulin content while maintaining polyphenolic content in apple juice was irradiation dose (p<0.01), which showed potential to be applied in controlling the patulin levels in apple juice.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.412-416
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• 1997

Seven brands of commercial apple juice in Korea obtained from local stores were analyzed for patulin. Sep-Pak silica cartridge purification of the extract by ethyl acetate offered a good separation of patulin from other components. Patulin was determined by reverse phase liquid chromatography using a J'sphere $4\;{\mu}m$ ODS-H80 column with an ultraviolet detector set at 274 nm. Patulin concentrations in four samples ranged from 4 to $20\;{\mu}g/L$ and the other three samples from 30 to $45\;{\mu}g/L$. The limit of detection was $3\;{\mu}g/L$, and the recovery was $80{\sim}90%$ at the contamination level of $3.78{\sim}125.9\;{\mu}g/L$.

• Journal of Environmental Health Sciences
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• v.21 no.3
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• pp.23-27
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• 1995

To extend the shelf lives of rice and corn products, the effects of the polyphosphates[$Na(PO_3)n$, n=11] on the growth of Penicillium griseofulvum and patulin production were investigated. The growth was completely inhibited in the potatoes dextrose agar medium treated with 2% polyphosphate. Moisture content had a considerable influence on the production of patulin. At 30% moisture content, the amounts of patulin produced in rice and corn were $61.40 \mu g/ml$ and $40.74 \mu g/ml$, respectively, but the level of the toxin was significantly decreased to 93~95% by addition of 1% polyphosphates. No patulin was detected in both rice and corn medium added 2% polyphosphate when the incubation time prolonged. The result of scanning electron microscopy was supposed that the biocidal action of polyphosphate on fungi was related to the collapse of cell wall structure.

• Korean Journal Plant Pathology
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• v.14 no.6
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• pp.700-704
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• 1998

A total of 26 and 55 isolates of fungi were isolated from corn and wheat samples collected from different markets in Korea, respectively. The number of Penicillium isolates from corn and wheat was 9 and 33, respectively. The Penicillium species isolated from corn were P. chrysogenum (3 isolates) and P. oxalicum (6 isolates), and from wheat were P. aurantiogriseum (16 isolates), P. citrinum (1 isolate), P. commun (4 isolates), P. griseofulvum (1 isolate), P. verrucosum (7 isolates), and P. viridicatum (4 isolates). Production of major mycotoxins in the yeast extract sucrose medium cultures of Penicillium isolates was analysed. Penicillium cultures were extracted with chloroform and purified by thin-layer chromatograhy (TLC), and high performance liquid chromatography (HPLC). Among 9 isolates of Penicillium from corn, 2 isolates of P. chrysogenum produced patulin, 1 isolate of the fungus produced patulin and citrinin, 2 isolates of P. oxalicum produced penicillic acid, 4 isolates produced pencillic acid and griseofulvin. Of the 33 isolates of Penicillium from wheat, 6 isolates of P. aurantiogriseum produced patulin, 8 isolates produced penicillic acid, 1 isolate produced patulin and penicillic acid, 1 isolate of P. citrinum produced citrinin and patulin, 2 isolates of P. commun produced brefeldin A and patulin, 1 isolate of P. griseofulvum produced brefeldin A, griseofulvin and patulin. Five isolates of P. verrucosum produced patulin, 1 isolate of the fungus produced penicillic acid, and 3 isolates of P. viridicatium produced penicillic acid.

• Food Science and Preservation
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• v.15 no.4
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• pp.550-555
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• 2008

This study analyzed 102 samples from 24 local areas to monitor patulin contamination of apples for processing by the areas. According to the analysis, patulin was detected in 47 samples among totally 92 ones and those of 15 samples from 12 areas were found to be 50 or more ppb so measures to deal with the patulin contamination were necessary. As ways to reduce residues of patulin, when 200 ppm ascorbic acid were treated with they was decreased by 93.4% to 12.89 ppb, and when 100 ppm activated carbon was added they were declined by 95.8% to 2.68 ppb. Treatment with pectinase did not show any significant difference and effects of temperature was not considerable under established sterilizing conditions(90, 105, 120, 135 and $150^{\circ}C$/25 sec). In conclusion, treatment with ascorbic acid and activated carbon on apple juice was found to decrease residues of patulin but more systemic researches were needed to determine it in the future.

• Journal of Environmental Health Sciences
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• v.19 no.3
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• pp.41-45
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• 1993

To study the prevention of mycotoxin contamination, a large number of sample sources were collected, and Penicilliurn sp. were isolated. TLC and HPLC methods were applied to confirm the patulin producing abilities of isolated strains. From 321 sample sources such as fruit (46), rice (31), corn (19), barley (22) and soil (38), 203 strains of Penicilliurn sp. were isolated. By the result of TLC, 21 strains were assumed to be patulin producing strains, but as a result of HPLC, only 17 strains produced patulin. Among them, E-219 strain showed highest patulin level as 0.12 mg/ml broth.