The interaction of patulin with human serum albumin (HSA) was studied in vitro under normal physiological conditions. The study was performed using fluorescence, ultraviolet-visible spectroscopy (UV-Vis), circular dichroism (CD), atomic force microscopy (AFM), and molecular modeling techniques. The quenching mechanism was investigated using the association constants, the number of binding sites...

A bacterium isolated from patulin-contaminated apples was capable of degrading patulin to a less-toxic compound, ascladiol. The bacterium was identified as Gluconobacter oxydans by 16S rRNA gene sequencing, whereas ascladiol was identified by liquid chromatography-tandem mass spectrometry and proton and carbon nuclear magnetic resonance. Degradation of up to 96% of patulin was observed in apple...

A sensitive and selective method for quantification and confirmation of patulin in apple juice by GC/MS was developed. By this method, patulin was precisely determined and confirmed down to the level of 1 and 5 microg/kg in samples, respectively. Patulin was extracted with ethyl acetate from a sample and then hexane was added to the concentrated extract solution. Significant amounts of insolubl...

A lot of kinds of crops are susceptible to fungal attack, leading to considerable financial losses and damage the health of humans and animals. Patulin, a toxic fungal metabolite, can be found mainly in apple and apple products, with much less frequent contamination in other food products. Because of its high incidence and harmful health effects, patulin belongs to a class of mycotoxins, which ...

Patulin is a mycotoxin produced by a wide range of molds involved mainly in apple spoilage and is a health concern primarily in fresh apple juice and cider. Patulin can lead to acute, but more commonly, chronic condition when consumed at levels greater than 50 ppb that is a current regulatory standard. The toxicity and high occurrence of patulin in apple cider/juice promoted to establish tolera...

Patulin is a mycotoxin of food safety concern. It is produced by numerous species of fungi growing on fruits and vegetables. Exposure to the toxin is connected to issues neurological, immunological, and gastrointestinal in nature. Regulatory agencies worldwide have established maximum allowable levels of 50 µg/kg in foods. Despite regulations, surveys continue to find patulin in commercial food...

Patulin had the following 14·day LD,o values when dissolved in saline (pH 7.2) and given as a single i.p. dose: mice, 7.6 mg/kg and weanling rats, 5.9 mg/kg. Administration by stomach tube increased the single dose LD so value to 17 and 108-118 mg/kg in mice and weanling rats, respectively. Neonatal rats given a single dose of patulin 24 h after birth gained less weight (dose-response relations...

Eight yeast strains were used in three typical American processes to ferment apple juice containing 15 mg of added patulin per liter. Patulin was reduced to less than the minimum detectable level of 50 microgram/liter in all but two cases; in all cases, the level of patulin was reduced by over 99% during alcoholic fermentation. In unfermented samples of apple juice, the concentration of added p...

The mean lethal dose of patulin for the chicken embryo injected in the air cell before incubation was determined to be 68.7 mug and that for the 4-day-old embryo was 2.35 mug. Both patulin (1 to 2 mug/egg) and the reaction mixture between patulin and cysteine (15 to 150 mug of patulin equivalents) were teratogenic to the chicken embryo. At least two ninhydrin-negative and four ninhydrin-positiv...

Patulin is a mycotoxin and its contamination of food has been reported to cause gastrointestinal inflammation, ulcers, and bleeding. The toxicity of patulin is thought to be due to the destruction of tight junctions (TJs) in gastrointestinal tissues. However, the precise mechanism has not been clarified. Here, we investigated the phosphorylation of TJ components. The transepithelial electrical ...