Obana H, Kumeda Y, Nishimune T
Osaka Prefectural Institute of Public Health, Nakamichi 1-3-69, Higashinari-ku, Osaka, Japan 537.
J Food Prot. 1995 May;58(5):519-523. doi: 10.4315/0362-028X-58.5.519.
The production of 5,6-dihydropenicillic acid (DHPA) and penicillic acid (PA) by Aspergillus ochraceus was studied. DHPA has been revealed to be genotoxic in the Drosophila DNA-repair test in our previous report. The two compounds were produced by various type strains of A. ochraceus and related strains of Aspergillus in nutrient cultures. When A. ochraceus cells were inoculated into nutrient medium, PA was rapidly produced followed by a steady increase of DHPA and a decrease in the PA level. On the contrary, A. ochraceus produced almost exclusively PA in potato dextrose agar medium, which is low in nutrients. A. ochraceus cells produced DHP A when inoculated into grain, especially in rice flour at 20 to 24°C, and the DHPA level increased as the incubation was prolonged. These results suggested that PA was converted to DHPA under highly nutritive conditions. mutagenicity tests, the Ames test and the test, showed that DHPA was not mutagenic.
对赭曲霉产生5,6-二氢青霉酸（DHPA）和青霉酸（PA）的情况进行了研究。在我们之前的报告中，已发现在果蝇DNA修复试验中DHPA具有遗传毒性。这两种化合物由赭曲霉的各种类型菌株以及曲霉菌属的相关菌株在营养培养物中产生。当将赭曲霉细胞接种到营养培养基中时，PA迅速产生，随后DHPA稳步增加，PA水平下降。相反，赭曲霉在营养成分较少的马铃薯葡萄糖琼脂培养基中几乎只产生PA。当将赭曲霉细胞接种到谷物中时，会产生DHPA，尤其是在20至24°C的米粉中，并且随着培养时间的延长，DHPA水平会升高。这些结果表明，在高营养条件下PA会转化为DHPA。致突变性试验，即艾姆斯试验和[此处原文缺失具体试验名称]试验，表明DHPA没有致突变性。
