Institute of Food Chemistry, University of Münster, Münster, Germany.
Mycotoxin Res. 2024 Nov;40(4):709-720. doi: 10.1007/s12550-024-00557-y. Epub 2024 Sep 19.
Citrinin (CIT) is a nephrotoxic mycotoxin, produced by several species of Penicillium, Aspergillus, and Monascus. The foodstuffs most frequently contaminated with CIT include cereals, cereal products, and red yeast rice. Studies on the occurrence of CIT in food have shown that the CIT concentrations in processed cereal-based products are generally lower than in unprocessed industry cereal samples. One possible explanation is the reaction of CIT with major food components such as carbohydrates or proteins to form modified CIT. Such modified forms of CIT are then hidden from conventional analyses, but it is possible that they are converted back into the parent mycotoxin during digestion. The aim of this study is therefore to investigate reactions of CIT with food matrix during thermal processes and to gain a deeper understanding of the degradation of CIT during food processing. In this study, we could demonstrate that CIT reacts with amino compounds such as proteins, under typical food processing conditions, leading to modified forms of CIT.
桔霉素（CIT）是一种肾毒性真菌毒素，由几种青霉、曲霉和红曲霉菌产生。最常被 CIT 污染的食品包括谷物、谷物制品和红曲米。对食品中 CIT 发生情况的研究表明，加工谷物基产品中的 CIT 浓度通常低于未加工的工业谷物样品。一种可能的解释是 CIT 与碳水化合物或蛋白质等主要食物成分发生反应，形成修饰后的 CIT。这些修饰形式的 CIT 随后会从常规分析中隐藏起来，但它们有可能在消化过程中被转化回母体真菌毒素。因此，本研究旨在研究 CIT 在热加工过程中与食物基质的反应，并深入了解食品加工过程中 CIT 的降解情况。在这项研究中，我们可以证明 CIT 在典型的食品加工条件下与氨基酸化合物（如蛋白质）发生反应，生成 CIT 的修饰形式。
