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Toxicological effect of Patulin mycotoxin on mammalian system: An Overview


The mycotoxin, PAT (4-hydroxy-4H-furo [3, 2c] pyran-2[6H]-one), is a secondary metabolic product of molds such as Penicillium, Aspergillus, and Byssochlamys species. PAT is common contaminant of fruit and vegetable based products, most notably apples. Despite PAT's original discovery as an antibiotic, it has come under heavy scrutiny for its potential to impart negative health effects. Studies investigating these health effects have proved its toxic potential. Its occurrence in food commodities posed a serious threat and necessitates upon the novel and cost-effective mitigation methods to control and remove from foods products. It also creates demand to improve handling and food processing techniques. With this being the case, several studies has been devoted to understanding the key biological and chemical attributes of PAT. While past research has elucidated a great deal, PAT contamination continues to be a challenge for the food industry. Here, we review the emphasis upon its influence within the mammalian system, including its regulation, incidence experimental evidences of PAT toxicity, interaction with intracellular components, and effect of PAT induced systemic toxicity on vital organs Finally, key areas where future PAT research should focus to best control the PAT contamination problem within the food industry has been addressed.

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Publication details

The article was received on 18 May 2017, accepted on 09 Aug 2017 and first published on 09 Aug 2017

Article type: Review Article
DOI: 10.1039/C7TX00138J
Citation: Toxicol. Res., 2017, Accepted Manuscript
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    Toxicological effect of Patulin mycotoxin on mammalian system: An Overview

    S. Pal, N. Singh and K.M. Ansari, Toxicol. Res., 2017, Accepted Manuscript , DOI: 10.1039/C7TX00138J

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