Fungi that produce them
Identified in
over a dozen species of Penicillium and several species of Aspergillus
(A.terreus and A. niveus), including certain strains of Penicillium
camemberti (used to produce cheese) and Aspergillus oryzae (used to
produce sake, miso, and soy sauce). More recently, citrinin has also been
isolated from Monascus ruber and Monascus purpureus (used to
produce red pigments).
Substrates
Wheat, oats,
rye, corn, barley, and rice have all been reported to contain citrinin. Detected
in certain vegetarian foods colored with Monascus pigments. It has also
been found in naturally fermented sausages from Italy.
Associated diseases
Citrinin has
been associated with yellow rice disease in Japan. Also implicated as a
contributor to porcine nephropathy.
It acts as a
nephrotoxin in all animal species tested, but its acute toxicity varies in different
species. Citrinin can act synergistically with ochratoxin A to depress RNA
synthesis in murine kidneys.
Bennett
& Klich, 2003, Breitenbach et al 2002, and Peraica et al, 1999
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