Cell Cytotoxicity and Mycotoxin and Secondary Metabolite Production by Common Penicillia on Cheese Agar

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• 作者：Thomas Ostenfeld Larsen ; Manfred Gareis ; and Jens Christian Frisvad
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2002
• 出版时间：October 9, 2002
• 年：2002
• 卷：50
• 期：21
• 页码：6148 - 6152
• 全文大小：92K
• 年卷期：v.50,no.21(October 9, 2002)
• ISSN：1520-5118

文摘

Known or potential new fungal starter culture species such as Penicillium camemberti, P. roqueforti,P. nalgiovense, P. caseifulvum, and P. solitum have been cultivated on a cheese agar medium togetherwith the common cheese contaminants P. commune, P. crustosum, P. discolor, P. atramentosum,and P. nordicum. Secondary metabolites were extracted and analyzed by HPLC-DAD and tested forcytotoxicity by using the MTT-cell culture assay. Metabolites such as cyclopiazonic acid, roquefortineC, and penitrem A, previously reported from cheese, were detected together with sclerotigenin,solistatin, meleagrin, oxaline, compactins, diaportins, chaetoglobosins, rugulovasines, verrucolones,anacines, verrucines, cyclopeptines, viridicatins, and viridic acid, all metabolites not previously reportedfrom cheese. The two P. nalgiovense extracts were the most toxic in the MTT-cell culture test. Theseextracts contained diaportines together with a number of unknown compounds. P. roqueforti extractswere not toxic at all. Fungal extracts from the rest of the studied penicillia were toxic at levels betweenthese two extremes.Keywords: Associated funga of cheese; MTT-cell culture assay; mycotoxins; Penicillium; P. commune;P. caseifulvum; P. camemberti; P. crustosum; P. discolor; P. nalgiovense; P. nordicum; P. roqueforti; P.solitum; P. verrucosum