Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Patulin Producing Capacity in Broth Culture Media of Penicillium crustosum Isolated from Korean Apple

국내산 사과로부터 분리된 Penicillium crustosum의 액상배지에서의 Patulin 생성능 평가

  • Kim, Dong-Ho (Korea Atomic Energy Research Institute, Advanced Radiation Technology Institute) ;
  • Yun, Hye-Jeong (Korea Atomic Energy Research Institute, Advanced Radiation Technology Institute) ;
  • Lim, Sang-Yong (Korea Atomic Energy Research Institute, Advanced Radiation Technology Institute) ;
  • Baik, Sang-Ho (Korea Atomic Energy Research Institute, Advanced Radiation Technology Institute) ;
  • Jo, Min-Hoe (Korea Atomic Energy Research Institute, Advanced Radiation Technology Institute) ;
  • Kim, Sooh-Hun (Korea Basic Science Institute)
  • 김동호 (한국원자력연구원 정읍방사선과학연구소) ;
  • 윤혜정 (한국원자력연구원 정읍방사선과학연구소) ;
  • 임상용 (한국원자력연구원 정읍방사선과학연구소) ;
  • 백상호 (한국원자력연구원 정읍방사선과학연구소) ;
  • 조민호 (한국원자력연구원 정읍방사선과학연구소) ;
  • 김수현 (한국기초과학지원연구원)
  • Published : 2007.06.28
Download PDF
⟨ Previous Next ⟩

Abstract

The patulin producing capicity of Penicillium crustosum, an isolate from Korean apple, in various broth culture media, was investigated, and compared with patulin production by the standard strain P. griseofulvum(ATCC 46037). The maximal patulin production capacity of the P. griseofulvum ATCC 46037 was 2,029-2,829 ppm in 5-GYEP, SY and MEB broth media. The patulin-producing capacity of the isolated fungus(P. crustosum) attained 2,794 ppm in a 5-GYEP broth medium, but was only 324 and 11 ppm in SY and MEB media, respectively. There were no significant correlations between mycelial growth levels and patulin-producing ability in either P. crustosum or P. griseofulvum. The patulin production of P. griseofulvum was induced in the wide pH range of pH 3.0-11.0, while that of P. crustosum was induced in the acidic pH range pH 3.0-5.0. Patulin production levels were dependent on the carbon sources in the media and maximal patulin production by P. griseofulvum and P. crustosum was observed in media containing glycerol and fructose, respectively.

국내산 사과로부터 분리, 동정한 P. crustosum과 patulin 생성균주인 P. griseofulvum(ATCC 46037)에 대하여 malt extract broth(MEB), sucrose yeast broth(SY) 및 5% glucose, yeast extract, peptone(5-GYEP) broth를 이용하여 생육정도와 독소 생성능을 비교하였다. 또한 균체 생육도와 독소 생성능과의 상관성을 검토하고, 배양액의 pH에 따른 균체 생장과 patulin 생성능을 조사하였다. P. griseofulvum(ATCC 46037)의 균체성장은 SY배지 에서 가장 높았으나 patulin은 SY, MEB, 5-GYEP 배지 모두에서 2,000-3,000 ppm의 높은 생산능을 보여주었다. P. crustosum의 균체생장 역시 SY배지에서 가장 높았으나 patulin 생성능은 5-GYEP broth 에서 배양 3주에 2,794 ppm으로 가장 높게 나타났다. P. crustosum과 P. griseofulvum 모두 균체생장과 patulin 생산능과의 상관관계는 매우 낮은 것으로 나타났다. 배지의 pH에 따른 patulin 생산능은 P. griseofulvum은 경우 pH 3-11의 넓은 범위에서 patulin 생성능을 나타내었으나, P. crustosum은 pH 3-5의 산성조건에서 높은 patulin 생성능을 나타내었다. 탄소원에 따른 patulin 생산능은 P. griseofulvum은 glycerol에서, P. crustosum은 fructose에서 가장 높았다.

Keywords

References

  1. Microcha, C.J. (1986) Metabolism and residue of crichothecene toxins in animals and plant system. In: Mycitixins and Phytotoxins. Elsevier Science Publishers, Amsterfam, pA09-420
  2. Frank, H.K. (1977) Occurrence of patulin in fruit and vegetables. Amales de la Nutrition et de l' Alimentation, 31, 459-465
  3. Crosby, N.T. (1984) Review of current and future analytical methods for the determination of mycotoxins. Food Addit. Contam., 1, 39-44 https://doi.org/10.1080/02652038409385821
  4. Krivobok, S., Seigle-Murandi, F., Stwiman, R. and Marzin, D. (1937) Screening methods to detect toxigenic fungi in liquid medium. J. Microbiol. Meth., 7, 29-36 https://doi.org/10.1016/0167-7012(87)90005-4
  5. Lai, C.L., Fuh, Y.M. and Shih, D.Y.C. (2000) Detection of mycotoxin patulin in apple juice. J. Food Drug Anal., 8, 85-96
  6. Drusch, S., Kopka, S. and Kaeding, J. (2006) Stability of patulin in a juice-like aqueous model system in the presence of ascorbic acid. Food Chem., 100, 192-197 https://doi.org/10.1016/j.foodchem.2005.09.043
  7. Ciegler, A., Beckwith, A.C. and Jackson, L.K. (1976) Teratogenicity of patulin and patulin adducts formed with cysteine. Appl. Environ. Microbiol., 31, 664-667
  8. Dickens, F. and Jones, H.E.H. (1961) Carcinogenic activity of a series of reactive lactones and related substances. Br. J. Cancer, 15, 85-100 https://doi.org/10.1038/bjc.1961.10
  9. Llewelly, G.C., McCay, J.A., Brown, R.D., Musgrove, D.L., Butterworth, L.F., Munson, A,E. and White, K.L. (1998) Immunological evaluation of the mycotoxin patulin in female B6C3F(1) mice. Food Chem. Toxicol., 36, 1107-1115 https://doi.org/10.1016/S0278-6915(98)00084-2
  10. Wurgler, F.E., Friederich, U. and Schlatter, J. (1991) Lack of mutagenecity of ochratoxin A and B, citrinin, patulin and cnestine in Salmonella typhimurium TA102. Mut. Res., 261, 209-216 https://doi.org/10.1016/0165-1218(91)90069-X
  11. Barhoumi, R. and Burghardt, R.C. (1996) Kinetic analysis of the chronology of patulin-and gossypol-induced cytotoxicity in vitro. Fundamental Appl. Toxicol., 30, 290-297 https://doi.org/10.1006/faat.1996.0067
  12. Sewram, V., Nair, J.J., Leggott, N.L. and Shephard, G.S. (2000) Determination of patulin in apple juice by high-performance liquid chromatography- atmospheric pressure chemical ionization mass spectrometry. J. Chromatography, 879, 365-374
  13. Ritieni, A. (2003) Patulin in Italian commercial apple products. J. Agric. Food Chem., 51, 6086-6090 https://doi.org/10.1021/jf034523c
  14. Tapia, M.O., Stern, M.D., Soraci, A.L., Meronuck, R., Olson, W., Gold, S., Koski-Hulbert, R.L. and Murphy, M.J. (2005) Patulin-producing mold in com silage and high moisture com and effects of patulin on fermentation by ruminal microbes in continuous culture. Anim. Feed Sci. Technol., 119, 247-258 https://doi.org/10.1016/j.anifeedsci.2004.12.002
  15. Sydenham, E.W., Vismer, H.F., Marasas, W.F.O., Brown, N., Schlechter, M. and Rheeder, J.P. (1996) The influence of deck storage and initial processing on patulin levels in apple juice. Food Addit. Contam., 14, 429-433
  16. Wheeler, J.L., Harrison, M.A. and Koehler, P.E. (1987) Presence and stability of patulin in pasteurised apple cider. J. Food Sci., 52, 479-480 https://doi.org/10.1111/j.1365-2621.1987.tb06643.x
  17. Zegota, H., Zegota, A. and Bachman, S. (1988) Effect of irradiation on the patulin content and chemical composition of apple juice concentrates. Z. Lebensm. Unters, Forsch., 187, 235-238 https://doi.org/10.1007/BF01043345
  18. Boonzaaijer, G., Bobeldijk, I. and Osenbruggen, W.A. (2005) Analysis of patulin in dutch food, an evaluation of a SPE based method. Food Control, 16, 587-591 https://doi.org/10.1016/j.foodcont.2004.06.020
  19. Rychlik, M., Kircher, F., Schusdziarra, V. and Lippl, F. (2004) Absorption of the mycotoxin patulin from the rat stomach. Food Chem. Toxicol., 42, 729-735 https://doi.org/10.1016/j.fct.2003.12.015
  20. Lee, J.H., Kim, Y.C., Kim, M.Y., Chung, H.S. and Chung, S.K. (2000) Antioxidative activity and related compounds of apples pomace. Korean J. Food Sci. Technol., 32, 908-913
  21. Bullerman, K.B. (1979) Significance of mycotoxins to food safety and human health. J. Food. Prot., 42, 65-86 https://doi.org/10.4315/0362-028X-42.1.65
  22. Davis, N.D. (1981) Sterigmatocystin and other mycotoxins produced by Aspergillus parasiticus. J. Food Prot., 44, 711-714 https://doi.org/10.4315/0362-028X-44.9.711
  23. Kim, D.S., Chung, D.H., Kim, S.Y. and Chung, H.S. (1993) Study on the isolation of patulin-producing Penicillium sp. from natural sources. Korean J. Environ. Health Soc., 19, 41-45
  24. Yun, H.J., Lim, S.Y., Chung, J.W., Jo. C., Park, J.C., Kwon, J.H. and Kim, D.H. Isolation and Characterization of Penicillium crustosum, a Patulin Producing Fungus from Apples. Food Sci. Biotechnol., 15, 896-901
  25. Kang, S.J., Kang, J.S. and Chung, D.H. (2001) The effect of mixed culture with Aspergillus flavus, Aspergillus niger and Penicillium griseofulvum on afltoxin and patulin production. J. Food Hyg. Safety, 16, 206-211
  26. Dombrink-Kurtzman, M.A., Blackbum, J.A. (2005) Evaluation of several culture media for production of patulin by Penicillium species. Int. J. Food Microbiol., 98, 241-248 https://doi.org/10.1016/j.ijfoodmicro.2004.07.006
  27. Paterson, R.R.M., Kozakiewicz, Z., Locke, T., Brayford, D. and Jones, S.C.B. (2003) Novel use of the isoepoxydon dehydrogenase gene probe of the patulin metabolic pathway and chromatography to test penicillia isolated from apple production systems for the potential to contaminate apple juice with patulin. Food Microbiol., 20, 359-364 https://doi.org/10.1016/S0740-0020(02)00087-4
  28. Damoglou, A.P. and Campbell, D.S. (1986) The effect of pH on the production of patulin in apple juice. Lett. Appl. Microbiol., 2, 9-11 https://doi.org/10.1111/j.1472-765X.1986.tb01504.x
  29. A.O.A.C. (1990) Official Methods of Analysis. 15th ed., Association of Official Analytical Chemists, Washington, D.C., p.1185-1205
  30. Suhr, K.I., Haasum, I., Steenstrup, L.D. and Larsen, T.O. (2002) Factors affecting growth and pigmentation of P. caseifulvum. J. Dairy Sci., 85, 2786-2794 https://doi.org/10.3168/jds.S0022-0302(02)74365-8
  31. Drush, S., Kopka, S. and Kaeding, J. (2006) Stability of patulin in a juice-like aque ous model system in the presence of ascorbic acid. Food Chem., 192-197
  32. Brackett, R.E. and Marth, E.H. (1976) Ascorbic acid and ascorbate cause disappearance of patulin from buffer solutions and apple juice. J. Food Prot., 42, 864-866
  33. Stinson, E.E., Osman, S.F., Huhtanen, C.N. and Bills, D.D. (1978) Disapperance of patulin during alcholic fermentation of apple juice. Appl. Environ. Microbiol., 36, 620-622
  34. Sands, D.C., Hohn, L.M. and Gerald, S.W. (1976) Use of activated charcol for the removal of patulin from cider. Appl. Environ. Microbiol., 388-391
  35. Bucjanan, R.L. and Ayres, J.C. (1975) Effect of initial pH on aflatoxin production. Appl. Microbiol., 30, 1050
  36. Lie, J.L. and Marth, E.H. (1968) Aflatoxin formation by Asp. flavus and Asp. parasiticus in a casein substrate at different pH values. J. Dairy Sci., 51, 1743-1747 https://doi.org/10.3168/jds.S0022-0302(68)87269-8