Patulin
(Synonyms: 棒曲霉素; Terinin) 目录号 : GC40483A mycotoxin
Cas No.:149-29-1
Sample solution is provided at 25 µL, 10mM.
Quality Control & SDS
- View current batch:
- Purity: >98.00%
- COA (Certificate Of Analysis)
- SDS (Safety Data Sheet)
- Datasheet
Patulin is a mycotoxin produced by a variety of molds commonly found in rotting apples, including Aspergillus and Penicillium.[1] Patulin-induced nephropathy and gastrointestinal tract malfunction have been demonstrated in several animal models.[2] The oral LD50 value of patulin ranges between 29 and 55 mg/kg body weight in rodents and 170 mg/kg body weight in poultry.[1] The World Health Organization considers patulin cytotoxic and established a safety level of patulin in apple juice at 50 μM.2 At 100-200 μM, patulin can directly increase intracellular oxidative stress in HEK293 and HL-60 cells.[2] In 1944, this compound was tested in a clinical trial for potential antibiotic properties to treat the common cold.[3]
Reference:
[1]. Puel, O., Galtier, P., and Oswald, I.P. Biosynthesis and toxicological effects of patulin. Toxins 2(4), 613-631 (2010).
[2]. Liu, B.H., Wu, T.S., Yu, F.Y., et al. Induction of oxidative stress response by the mycotoxin patulin in mammalian cells. Toxicological Sciences 95(2), 340-347 (2007).
[3]. Chalmers, I., and Clarke, M. Commentary: The 1994 patulin trial: The first properly controlled multicentre trial conducted under the aegis of the British Medical Research Council. Int.J.Epidemiol. 32, 253-260 (2004).
| Cas No. | 149-29-1 | SDF | |
| 别名 | 棒曲霉素; Terinin | ||
| 化学名 | 4-hydroxy-4H-furo[3,2-c]pyran-2(6H)-one | ||
| Canonical SMILES | O=C1OC2=CCOC(O)C2=C1 | ||
| 分子式 | C7H6O4 | 分子量 | 154.1 |
| 溶解度 | 13mg/mL in ethanol, 10mg/mL in DMSO, 20mg/mL in DMF | 储存条件 | -20°C, protect from light |
| General tips | 请根据产品在不同溶剂中的溶解度选择合适的溶剂配制储备液；一旦配成溶液，请分装保存，避免反复冻融造成的产品失效。 储备液的保存方式和期限：-80°C 储存时，请在 6 个月内使用，-20°C 储存时，请在 1 个月内使用。 为了提高溶解度，请将管子加热至37℃，然后在超声波浴中震荡一段时间。 |
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| Shipping Condition | 评估样品解决方案：配备蓝冰进行发货。所有其他可用尺寸：配备RT，或根据请求配备蓝冰。 | ||
| 制备储备液 | |||
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1 mg | 5 mg | 10 mg |
| 1 mM | 6.4893 mL | 32.4465 mL | 64.8929 mL |
| 5 mM | 1.2979 mL | 6.4893 mL | 12.9786 mL |
| 10 mM | 0.6489 mL | 3.2446 mL | 6.4893 mL |
| 第一步：请输入基本实验信息（考虑到实验过程中的损耗，建议多配一只动物的药量） | ||||||||||
| 给药剂量 | mg/kg |  |
动物平均体重 | g | |
每只动物给药体积 | ul | |
动物数量 | 只 |
| 第二步：请输入动物体内配方组成（配方适用于不溶于水的药物；不同批次药物配方比例不同，请联系GLPBIO为您提供正确的澄清溶液配方） | ||||||||||
| % DMSO % % Tween 80 % saline | ||||||||||
| 计算重置 | ||||||||||
计算结果:
工作液浓度： mg/ml；
DMSO母液配制方法： mg 药物溶于 μL DMSO溶液（母液浓度 mg/mL，
体内配方配制方法：取 μL DMSO母液，加入 μL PEG300，混匀澄清后加入μL Tween 80，混匀澄清后加入 μL saline，混匀澄清。
1. 首先保证母液是澄清的；
2.
一定要按照顺序依次将溶剂加入，进行下一步操作之前必须保证上一步操作得到的是澄清的溶液，可采用涡旋、超声或水浴加热等物理方法助溶。
3. 以上所有助溶剂都可在 GlpBio 网站选购。
Removal of Patulin by thiol-compounds: A review
Toxicon 2022 Jan 15;205:31-37.PMID:34822873DOI:10.1016/j.toxicon.2021.11.010.
Patulin (PAT) is a toxic mycotoxin usually contaminated apple juices, which leads to a serious food safety issue in the world. Thiol-compounds are a class of compounds containing the thiol (-SH) group themselves or obtained the -SH group by physical or chemical modification. They have the ability to efficiently remove Patulin in apple juices with manifested negligible effects on juice quality. This review investigates the latest development in the removal of Patulin using thiol-compounds, including the removal efficiencies and mechanisms of Patulin, the factors influencing the removal efficiency of Patulin, as well as the toxicities of thiol-compounds and safety of juices after detoxification. This review shows that thiol-compounds are promising materials for the removal or degradation of Patulin in the contaminated juices.
Patulin Induces Acute Kidney Injury in Mice through Autophagy-Ferroptosis Pathway
J Agric Food Chem 2022 May 25;70(20):6213-6223.PMID:35543324DOI:10.1021/acs.jafc.1c08349.
Patulin (PAT) is a common mycotoxin, widely found in cereals, seafood, nuts, and especially in fruits and their products. Exposure to this mycotoxin has been reported to induce kidney injury. However, the possible mechanism remains unclear. In our study, short-term high-dose intake of PAT caused acute kidney injury (AKI) in mice. We performed high-throughput transcriptional sequencing to identify differentially expressed genes (DEGs) between the treatment and control groups. The ferroptosis signaling pathway had the highest enrichment, suggesting ferroptosis is involved in PAT-induced AKI. Further, the existence of ferroptosis and autophagy was confirmed by observing the changes of mitochondria morphology and the formation of autophagosomes by electron microscopy. And the expression of solute carrier family 7 member 11 (SLC7A11), glutathione peroxidase 4 (GPX4), p62, nuclear receptor coactivator 4 (NCOA4), and ferritin heavy chain 1 (FTH1) were downregulated, whereas acyl-CoA synthase long-chain family member 4 (ACSL4), transferrin (TF), LC3, and ferritin light chain (FTL) expression were upregulated in PAT-exposed mice. These results suggested autophagy-dependent ferroptosis occurred in the animal model. This view has also been confirmed in the human renal tubular epithelial cell (HKC) experiments. Autophagy inhibitor 3-methyladenine (3MA) attenuated PAT-induced ferroptosis and the iron contents in HKC cells. Simultaneous autophagy-dependent ferroptosis can be inhibited by ferroptosis inhibitors ferrostatin-1 (Fer-1) and desferrioxamine (DFO). In general, this study provides a new perspective for exploring the new mechanism of acute kidney injury caused by PAT.
Prevention and detoxification of Patulin in apple and its products: A review
Food Res Int 2021 Feb;140:110034.PMID:33648261DOI:10.1016/j.foodres.2020.110034.
Patulin-producing fungi pose an unavoidable problem for apple and its product quality, thereby threatening human and/or animal health. Studies on controlling the patulin-producing fungal growth and Patulin contamination in apple and its products by physical methods, chemical fungicides, and biological methods have been performed for decades, but Patulin contamination has not been addressed. Here, the important of studying regulation mechanism of Patulin production in apple at the protein expression and metabolism levels is proposed, which will facilitate the development of controlling Patulin production by using physical, chemical, and biological methods. Furthermore, the advantages or disadvantages and effects or mechanisms of using physical, chemical, biological methods to control the decay caused by Penicillium expansum and to remove Patulin in food was discussed. The development of physical methods to remove Patulin depends on the development of special equipment. Chemical methods are economical and efficient, if we have ensured that there are no unknown reactions or toxic by-products by using these chemicals. The biological method not only effectively controls the decay caused by Penicillium espansum, but also removes the toxins that already exist in the food. Degradation of Patulin by microorganisms or biodegradation enzymes is an efficient and promising method to remove Patulin in food if the microorganisms used and the degradation products are completely non-toxic.
Patulin in food: A mycotoxin concern for human health and its management strategies
Toxicon 2021 Jul 30;198:12-23.PMID:33933519DOI:10.1016/j.toxicon.2021.04.027.
The mycotoxin Patulin is primarily produced as a secondary metabolite by numerous fungal species and predominantly by Aspergillus, Byssochlamys, and Penicillium species. It is generally associated with fungal infected food materials. Penicillium expansum is considered the only fungal species liable for Patulin contamination in pome fruits, especially in apples and apple-based products. This toxin in food poses serious health concerns and economic threat, which has aroused the need to adopt effective detection and mitigation strategies. Understanding its origin sources and biosynthetic mechanism stands essential for efficiently designing a management strategy against this fungal contamination. This review aims to present an updated outline of the sources of Patulin occurrence in different foods and their biosynthetic mechanisms. It further provides information regarding the detrimental effects of Patulin on human and agriculture as well as its effective detection, management, and control strategies.
Mycotoxin Patulin in food matrices: occurrence and its biological degradation strategies
Drug Metab Rev 2019 Feb;51(1):105-120.PMID:30857445DOI:10.1080/03602532.2019.1589493.
Patulin is a mycotoxin produced by a number of filamentous fungal species. It is a polyketide secondary metabolite which can gravely cause human health problems and food safety issues. This review deals with the occurrence of Patulin in major food commodities from 2008 to date, including historical aspects, source, occurrence, regulatory limits and its toxicity. Most importantly, an overview of the recent research progress about the biodegradation strategies for contaminated food matrices is provided. The physical and chemical approaches have some drawbacks such as safety issues, possible losses in the nutritional quality, chemical hazards, limited efficacy, and high cost. The biological decontamination based on elimination or degradation of Patulin using yeast, bacteria, and fungi has shown good results and it seems to be attractive since it works under mild and environment-friendly conditions. Further studies are needed to make clear the detoxification pathways by available potential biosorbents and to determine the practical applications of these methods at a commercial level to remove Patulin from food products with special reference to their effects on sensory characteristics of foods.