Two classes of alkaloid mycotoxins produced by Penicillium crustosum Thom isolated from contaminated beer

An apparent natural human intoxication resulted from consumption of beer contaminated with P. crustosum . Under laboratory culture, the P. crustosum isolate produced two classes of toxic alkaloids consisting of roquefortine (10 beta -(1,1-dimethyl-2-propenyl)3-(imidazol-4-ylmethylene)-5 alpha ,10 be...

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Bibliographic Details
Published inJournal of agricultural and food chemistry Vol. 31; no. 3; pp. 655 - 657
Main Authors Cole, Richard J, Dorner, Joe W, Cox, Richard H, Raymond, Lawrence W
Format Journal Article
LanguageEnglish
Published United States American Chemical Society 01.05.1983
Subjects
Alkaloids - analysis
Animals
Beer - analysis
Chickens
Food Contamination - analysis
Mycotoxins - analysis
Penicillium - metabolism
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Summary:An apparent natural human intoxication resulted from consumption of beer contaminated with P. crustosum . Under laboratory culture, the P. crustosum isolate produced two classes of toxic alkaloids consisting of roquefortine (10 beta -(1,1-dimethyl-2-propenyl)3-(imidazol-4-ylmethylene)-5 alpha ,10 beta ,11,11 alpha -tetrahydro-2H-pyrazino(1',2':1,5)pyrrolo(2,3-b)indole-1,4(3H,6H)- dione), roquefortine A (isofumigaclavine A) (9 alpha -acetoxy-6,8 beta -dimethylergoline), roquefortine B (isofumigaclavine B) (6,8 beta -dimethylergolin-9 alpha -ol), and festuclavine (6,8 beta -dimethylergoline). Samples of the beer were not available for analysis.
Bibliography:Q20
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ISSN:0021-8561
1520-5118
DOI:10.1021/jf00117a045