Citrinin
Citrinin is a mycotoxin originally isolated from Penicillium citrinum. It has since been found to be produced by a variety of other fungi which are used in the production of human foods such as grain, cheese, sake and red pigments. It is a sometimes toxic byproduct of the fermentation process when making red yeast rice[1].
Toxicity
Citrinin acts as a nephrotoxin in all species in which it has been tested, but its acute toxicity varies.[2] It causes mycotoxic nephropathy in livestock and has been implicated as a cause of Balkan nephropathy and yellow rice fever in humans.
Citrinin is used as a reagent in biological research. It induces mitochondrial permeability pore opening and inhibits respiration by interfering with complex I of the respiratory chain.
Citrinin producers
Citrinin is produced by a variety of fungi including:
- Aspergillus niveus
- Aspergillus ochraceus
- Aspergillus oryzae
- Aspergillus terreus
- Monascus ruber
- Monascus purpureus
- Penicillium citrinum
- Penicillium camemberti
Notes
- ↑ Heston T. Omega-3 Fatty Acids, Red Yeast Rice, and Sudden Cardiac Death. Internet Med J, 2012.
- ↑ Bennett, J. W.; Klich, M. Mycotoxins. Clinical Microbiology Reviews (2003), 16(3), 497-516.
References
- E.J. Da Lozzo et al. J. Biochem. Mol. Toxicol. 1998 12 291
- G.M. Chagas et al. J. Appl. Toxicol. 1995 15 91