Patulin production by penicillium glabrum isolated from coffea arabica L. and the activities of some natural antifungal and antimycotoxin plants

Coffee bean seeds in developing countries are of the crops, which found to be contaminated with toxigenic fungi. Accordingly, reduction of mycotoxins in coffee bean seeds has been a major mission of many studies in such countries. Five of thirty coffee bean seed samples collected from Jeddah were contaminated with patulin [30-48 micro gkg[-1]]. A toxigenic isolate of Penicillium glabrum were recovered from the contaminated samples. Factors affecting P. glabrum growth and patulin production included temperature and types of substrates were studied. The highest concentrations of patulin were produced at 20°C and in Coffee Dextrose [CD] medium. There was a significant correlation between ground coffee concentration in the liquid medium, P. glabrum growth and mycotoxin production. Increasing ground coffee concentrations in the CD medium increased fungal growth but decreased patulin production. Caffeine also decreased or inhibited mycotoxin production by P. glabrum when grown in liquid CD medium. Coffee in Saudi Arabia often is mixed with other plant materials or products. Addition of saffron or ginger to CD medium at 1g 1[-1] enhanced Penicillium growth and patulin production, addition of cardamom prevented mycotoxins production and allowed some fungal growth. On contrast, addition of cinnamon or cloves [1g 1[-1]] inhibited both fungal growth and mycotoxins production. In conclusion, coffee beans are exposed to contamination with toxigenic fungal isolates. Ground coffee, caffeine, cardamom, cinnamon and cloves may prevent mycotoxin production

Patulina em alimentos: aspectos toxicologicos e analiticos / Toxicological and analytical aspects of patulin in foods

A patulina, micotoxina presente em frutas, principalmente na maca, e produzida por fungos dos generos Penicillium, Aspergillus, Byssochlamys, Gymnoascus e Paecilomyces. Esta micotoxina produz efeitos agudos em animais de experimentacao, alem de ser provavel agente toxico teratogenico, mutagenico e/ou carcinogenico. Portanto, pela ingestao de macas e de seus produtos industrializados como, poe exemplo, o suco, existe a possibilidade de grande numero de pessoas estarem expostas a patulina. A fim de contribuir para o entendimento dos efeitos toxicos decorrentes da exposicao a patulina e alterar para os riscos de seu aparecimento, preparou-se esta monografia que trata da ocorrencia da micotoxina em alimentos, suas caracteristicas gerais, propriedades fisico-quimicas, disposicao toxicocinetica, bem como seus aspectos analiticos