The effects of mycotoxin patulin on cells and cellular components

Publication date: Available online 31 October 2018Source: Trends in Food Science & TechnologyAuthor(s): Srinivasan Ramalingam, Ashutosh Bahuguna, Myunghee KimAbstractBackgroundSeveral fungal taxa, including Aspergillus, Byssochlamys, and Penicillium species produce the mycotoxin patulin in contaminated food materials. Patulin is an unsaturated heterocyclic lactone that strongly reacts with thiol groups of macromolecules and causes serious health problems in humans and animals. Due to the high toxicity of patulin, many toxicological regulatory organizations around the world have set a maximum limit for patulin levels in foods. Thus, several research groups are involved in diverse studies on patulin, including the development of new technologies for its detection and effective neutralization and elucidation of its toxicological effects.Scope and approachInvestigators are currently primarily focusing on the key role of patulin toxicity at the molecular level in various cell lines and animal models. The current review article discusses the effects of patulin on cells, organelles, tissues, organs, and the molecular regulation of macromolecules like proteins and nucleic acids.Key findings and conclusionsPatulin primarily damages vital organs such as kidneys, liver, gastrointestinal tract, organs of the immune system, and endocrine glands. It also induces overproduction of intracellular reactive oxygen species, which perform a key function in mitochondrial and endoplasmic reticulum ...
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research