Patulin: its toxicity and possible contamination of products used in baby nutrition

Abstract

Patulin is a secondary metabolite produced by molds such as Penicillium Aspergillus and Byssochlamys Mainly patulin may be present in many foods including baby foods fruits especially apple and apple based products Severity of patulin toxicity is correlated with the amount of consumed fruit products Therefore daily amount of consumption of these products is very important in infants and children who are vulnerable to toxic effects In recent years many studies on this field showed that patulin levels in fruit based products were higher than the limit of provisional maximum tolerable daily intake In this review the major toxic effects of patulin the limits in baby foods and the approaches for prevention of formation of patulin have been summarized in the light of current literatur knowledge Turk Arch Ped 2011; 46: 275 9

Keywords

• -

Patulin: toksisitesi ve bebek beslenmesinde kullanılan ürünlerde olası bulaşma

Öz

Patulin Penicillium Aspergillus ve Byssochlamys gibi küf mantarları tarafından üretilen ikincil bir metabolittir Patulin başlıca meyve ve özellikle elma ve elma bazlı ürünler ve bebek mamaları dahil birçok gıdada bulunabilir Patulin toksisitesinin şiddeti tüketilen meyve ürünlerinin miktarı ile orantılıdır Toksik etkilere karşı daha hassas olan bebek ve çocuklarda bu ürünlerin günlük tüketim miktarı bu nedenle önemlidir Son yıllarda bu konuda yapılan çalışmalar meyve bazlı ürünlerdeki patulin düzeylerinin günlük öngörülen en yüksek tolere edilebilir alım sınırlarından daha yüksek olduğunu göstermiştir Bu derlemede patulinin büyük toksik etkileri bebek mamalarındaki limitler ve patulin oluşumunu önleme yaklaşımları güncel literatür bilgileri ışığında özetlenmiştir.

Anahtar Kelimeler

• Bulaş
• mama
• patulin

Kaynakça

1. Russell R, Paterson M, Lima N. How will climate change affect mycotoxins in food? Food Res Int 2010; 43: 1902-14.
2. Saxena N, Ansari KM, Kumar R, Dhawan A, Dwivedi PD, Das M. Patulin causes DNA damage leading to cell cycle arrest and apoptosis through modulation of Bax, p(53) and p(21/WAF1) proteins in skin of mice. Toxicol Appl Pharmacol 2009; 234: 192-201.
3. Moukas A, Panagiotopoulou V, Markaki P. Determination of patulin in fruit juices using HPLC-DAD and GC-MSD techniques. Food Chem 2008; 109: 860-7.
4. Cunha SC, Faria MA, Fernandes JO. Determination of patulin in apple and quince products by GC-MS using 13C5-7 patulin as internal stan- dard. Food Chem 2009; 115: 352-9.
5. Iha MH, Sabino M. Incidence of patulin in Brazilian apple-based
6. drinks. Food Control 2008; 19: 417-22.
7. Marín S, Mateo EM, Sanchis V, Valle-Algarra FM, Ramos AJ, Jiménez
8. M. Patulin contamination in fruit derivatives, including baby food, from the Spanish market. Food Chem 2011; 124: 563-8.

9. Beretta B, Gaiaschi A, Galli CL, Restani P. Patulin in apple-based
10. foods: occurrence and safety evaluation. Food Addit Contam 2000; 17: 399-406.
11. http:/www.russia-ic.com/news/show/6872/ Erişim tarihi: 21 Şubat 2011.
12. Jackson LS, Al-Taher F. Factors affecting mycotoxin production in
13. fruits. In: Barkai-Golan R, Paster N (eds). Mycotoxins in fruits and vegetables. Academic Press, 2008: 75-104.
14. Morales H, Sanchis V, Usall J, Ramos AJ, Marin S. Effect of biocontrol agents Candida sake and Pantoea agglomerans on Penicillium expansum growth and patulin accumulation in apples. Int J Food Microbiol 2008; 122: 61-7.
15. Sabino M. Detection and determination of patulin in fruits and fruit products. In: Barkai-Golan R, Paster N (eds). Mycotoxins in fruits and vegetables. Academic Press, 2008, 261-70.
16. Barkai-Golan R. Detection and determination of patulin in fruits and fruit products. In: Barkai-Golan R, Paster N (eds). Academic Press, 2008: 153-83.
17. Santana AS, Rosenthal A, Massaguer PR. The fate of patulin in apple juice processing. Food Res Int 2008; 41: 441-53.
18. Battilani P, Barbano C, Logrieco A. Risk assessment and safety evaluation of mycotoxins in fruits . In: Barkai-Golan R, Paster N (eds). Mycotoxins in fruits and vegetables. Academic Press, 2008: 1-26.
19. Bandoh S, Takeuchi M, Ohsawa K, Higashihara K, Kawamoto Y, Goto T, Patulin distribution in decayed apple and its reduction. Int Biodeter Biodegr 2009; 63: 379-82.
20. Amalaradjou MAR, Venkitanarayanan K. Detection of penicillium, aspergillus and alternaria species in fruits and vegetables. In: Mycotoxins in Fruits and Vegetables, R. Barkai-Golan, Nachman Paster (eds), Academic Press, 2008, 225-47.
21. Iha MH, Souza SVC, Sabino M. Single-laboratory validation of a liquid chromatography method for the determination of patulin in apple juice. Food Control 2009; 20: 569-74.
22. Schumacher DM, Müller C, Metzler M, Lehmann L. DNA-DNA cross-links contribute to the mutagenic potential of the mycotoxin patulin. Toxicol Lett 2006; 166: 268-75.
23. Garcia D, Ramos AJ, Sanchis V, Marin S. Predicting mycotoxins in foods: a review. Food Microbiol 2009; 26: 757-69.
24. Appell M, Dombrink-Kurtzman MA, Kendra DF. Comparative study of patulin, ascladiol, and neopatulin by density functional theory. J Mol Struc-Theochem 2009; 894: 23-31.
25. Ritieni A. Patulin in Italian commercial apple products. J Agr Food Chem 2003; 51: 6086-90.
26. Selmanoğlu G. Evaluation of the reproductive toxicity of patulin in growing male rats. Food Chem Toxicol 2006; 44: 2019-24.
27. Fuchs S, Sontag G, Stidl R, Ehrlich V, Kundi M, Knasmüller S. Detoxification of patulin and ochratoxin A, two abundant mycotoxins, by lactic acid bacteria. Food Chem Toxicol 2008; 46: 1398-407.
28. Sherif SO, Salama EE, Abdel-Wahhab MA. Mycotoxins and child health: The need for health risk assessment. Int J Hyg Envir Heal 2009; 212: 347-68.
29. Wu TS, Liao YC, Yu FY, Chang CH, Liu BH. Mechanism of patulin-induced apoptosis in human leukemia cells (HL-60). Toxicol Lett 2008; 183: 105-111.
30. http://ec.europa.eu/food/food/rapidalert/report2006_en.pdf. Erişim tarihi: 21 Şubat 2011.
31. Bonerba E, Conte R, Ceci E, Tantillo G. Assessment of dietary intake of patulin from baby foods. J Food Sci 2010; 75: 123-5.
32. Prieta J, Moreno MA, Diaz S, Suarez G, Dominguez L. Survey of patulin in apple juice and children's apple food by the diphasic dialysis membrane procedure. J Agr Food Chem1994; 42: 1701-3.
33. Gökmen V, Acar J. Incidence of patulin in apple juice concentrates produced in Turkey. J Chromatogr A1998; 815: 99-102.
34. Murillo-Arbizu M, Amézqueta S, González-Peñas E, Cerain AL. Occurrence of patulin and its dietary intake through apple juice consumption by the Spanish population. Food Chem 2009; 113: 420-3.
35. Fengqin L, Shan Z, Leejiuan C, et al. Determination of patulin in apple and hawthorn beverages by solid-phase filtration column and liquid chromatography. J AOAC Int 2007; 90: 167-72.
36. Elvira MS, Gaspar M, Ana F, Lucena F. Improved HPLC methodology for food control furfurals and patulin as markers of quality. Food Chem 2009; 114: 1576-82.
37. Omurtag GZ. Mikotoksinli besinlerin oluşturacağı tehlikeler. Clinic 2002; 1: 34-7.
38. Yurdun T, Omurtag GZ, Ersoy O. Incidence of patulin in apple juices marketed in Turkey. J Food Protect 2001; 64: 1851-3.
39. http://www.kkgm.gov.tr/TGK/Teblig/2008-26.html. Erişim tarihi: 21 Şubat 2011.
40. Neri F, Mari M, Menniti AM, Brigati S, Bertolini P. Control of penicillium expansum in pears and apples by trans-2-hexenal vapours. Postharvest Biol Tec 2006; 41: 101-8.
41. Morales H, Sanchis V, Rovira A, Ramos AJ, Marin S. Patulin accumulation in apples during postharvest: Effect of controlled atmosphere storage and fungicide treatments. Food Control 2007; 18: 1443-8.
42. Paterson RRM, Kozakiewicz Z, Locke T, Brayford D, Jones SCB. 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 2003; 20: 359-64.
43. Hocking AD, Leong SL, Kazi BA, Emmett RW, Scott ES. Fungi and mycotoxins in vineyards and grape products. Inter J Food Microbiol 2007; 119: 84-8.