Scott P M
Food Directorate, Health Protection Branch, Health and Welfare Canada, Ottawa, Ontario, Canada K1A 0L2.
J Food Prot. 1981 Sep;44(9):702-710. doi: 10.4315/0362-028X-44.9.702.
The known metabolites of strains of Penicillium roqueforti associated with blue-veined cheeses are penicillic acid, roquefortine, isofumigaclavines A and B, PR toxin and related metabolites, mycophenolic acid and siderophores. Of these, penicillic acid and PR toxin, one of the most acutely toxic metabolites of P. roqueforti , are unstable in cheese. Roquefortine, isofumigaclavine A, mycophenolic acid and the siderophore ferrichrome have been detected in blue cheese at low ppm levels. Cyclopiazonic acid is a metabolite of Penicillium caseicolum ( P. camemberti ), the fungus used in the manufacture of Camembert-type cheeses. Low concentrations of this mycotoxin have been detected in the cheese crusts. Although no acute health hazard can be identified from the presence of these known fungal metabolites in mold-ripened cheeses, there are conflicting reports on the carcinogenicity of P. camemberti cultures and one report on sub-acute toxicity of lipids from an Egyptian blue cheese.
与蓝纹奶酪相关的罗克福青霉菌株的已知代谢产物有青霉酸、罗克福菌素、异烟曲霉黄质A和B、PR毒素及相关代谢产物、霉酚酸和铁载体。其中，青霉酸和PR毒素（罗克福青霉毒性最强的代谢产物之一）在奶酪中不稳定。在蓝纹奶酪中已检测到低百万分率水平的罗克福菌素、异烟曲霉黄质A、霉酚酸和铁载体铁色素。环匹阿尼酸是干酪青霉菌（卡门培尔青霉）的代谢产物，该真菌用于制造卡门培尔型奶酪。在奶酪外皮中已检测到低浓度的这种霉菌毒素。虽然从这些已知的真菌代谢产物存在于霉菌成熟奶酪中无法确定对健康有急性危害，但关于卡门培尔青霉菌培养物的致癌性存在相互矛盾的报道，还有一份关于埃及蓝纹奶酪脂质亚急性毒性的报告。
