1. A comprehensive review on biological properties of citrinin.
- Author
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de Oliveira Filho, José Williams Gomes, de Alencar, Marcus Vinícius Oliveira Barros, Paz, Márcia Fernanda Correia Jardim, Júnior, Antonio Luiz Gomes, Dantas, Sandra Maria Mendes de Moura, Ferreira, Paulo Michel Pinheiro, Kamal, Mohammad Amjad, Pieczynska, Magdalena D., Atanasov, Atanas G., Das, Niranjan, Gupta, Vijai K., Mocan, Andrei, dos Santos Andrade, Teresinha de Jesus Aguiar, Santos, Jose Victor de Oliveira, de Brito, Maria dos Remédios Mendes, Islam, Muhammad Torequl, Singh, Brahma Nand, Mishra, Siddhartha K., Melo-Cavalcante, Ana Amélia de Carvalho, and Rolim, Hercília Maria Lins
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CITRININ , *MYCOTOXINS , *FOOD contamination , *PENICILLIUM , *MYCOSES - Abstract
Citrinin (CIT) is a mycotoxin which causes contamination in the food and is associated with different toxic effects. A web search on CIT has been conducted covering the timespan since 1946. The accumulated data indicate that CIT is produced by several fungal strains belonging to Penicillium, Aspergillus and Monascus genera, and is usually found together with another nephrotoxic mycotoxin, ochratoxin A. Although, it is evident that CIT exposure can exert toxic effects on the heart, liver, kidney, as well as reproductive system, the mechanism of CIT-induced toxicity remains largely elusive. It is still controversial what are the genotoxic and mutagenic effects of CIT. Until now, its toxic effect has been linked to the CIT-mediated oxidative stress and mitochondrial dysfunction in biological systems. However, the toxicity strongly depends on its concentration, route, frequency and time of exposure, as well as from the used test systems. Besides the toxic effects, CIT is also reported to possess a broad spectrum of bioactivities, including antibacterial, antifungal, and potential anticancer and neuro-protective effects in vitro. This systematic review presents the current state of CIT research with emphasis on its bioactivity profile. [ABSTRACT FROM AUTHOR]
- Published
- 2017
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