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Penitrem and Thomitrem Formation by Penicillium crustosum

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Abstract

The levels penitrem A, B, C, D, E, F, roquefortine C and thomitrem A and Erecovered from extracts of 36 Norwegian, 2 American and one each of Japanese,German, South African, Danish and Fijian isolates of Penicillum crustosumThom were quantitatively determined using high performance liquid chromatography-mass spectrometry (HPLC-MS). Forty-two of the 44 isolates of penitrem-producing isolates grown on rice, afforded levels of thomitrem A and E comparable to that of penitrem A. Thomitrems A and E were also found, but at lower levels, when cultures were grown onbarley. No thomitrems were found when the isolates were grown on liquid media. Theeffects of time and temperature on mycotoxin formation were studied on rice over a 4week period at 10, 15 and 25 °C, respectively. No mycotoxins could be detectedafter 1 week at 10 °C, but after 2 weeks at 10 °C levels were similar tothose produced at 15 and 25 °C. Higher levels of thomitrems A and E weredetected when media were maintained at lower pH. The possibility that thomitremsA and E might be derived by acid promoted conversion of penitrems A and E wasexplored in stability trials performed at pH 2, 3, 4, 5 and 7 in the presence and absenceof media. Thomitrems were formed at pH 2, 3 and 4 but not at pH 5 and 7.

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Authors and Affiliations

  1. National Veterinary Institute, PO Box 8156 Dep., 0033, Oslo, Norway

    Thomas Rundberget, Ida Skaar & Arne Flåøyen

  2. ARC Plant Protection, Research Institute, Private Bag X134, Pretoria, 0001, South Africa

    Oloff O'Brien

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  1. Thomas Rundberget
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  2. Ida Skaar
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  3. Oloff O'Brien
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  4. Arne Flåøyen
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Rundberget, T., Skaar, I., O'Brien, O. et al. Penitrem and Thomitrem Formation by Penicillium crustosum . Mycopathologia 157, 349–357 (2004). https://doi.org/10.1023/B:MYCO.0000024180.99262.b1

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  • DOI: https://doi.org/10.1023/B:MYCO.0000024180.99262.b1

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