Penicillic acid

Penicillic acid is a mycotoxin produced by several species of fungus, including Penicillium, Aspergillus, and Byssochlamys. It is a polyketide derivative, specifically a dihydroisocoumarin, and is chemically related to other mycotoxins such as patulin and citrinin.

Chemical Structure and Properties

Penicillic acid has the chemical formula C₈H₈O₃ and a molecular weight of 152.15 g/mol. It is a white crystalline solid at room temperature, and is soluble in water, ethanol, and other polar solvents. Its chemical structure consists of a six-membered ring with a carboxylic acid group and a ketone group.

Biosynthesis

The biosynthesis of penicillic acid involves the condensation of one molecule of acetyl-CoA and five molecules of malonyl-CoA in a process catalyzed by a polyketide synthase enzyme. This is followed by cyclization and oxidation to form the final product.

Toxicity

Penicillic acid is toxic to both humans and animals. It can cause damage to the kidneys and liver, and can also affect the immune system. In addition, it has been shown to have mutagenic and carcinogenic effects.

Detection and Control

Methods for the detection of penicillic acid in food and feed include chromatography, mass spectrometry, and enzyme-linked immunosorbent assay (ELISA). Control of penicillic acid production in food and feed involves good agricultural and storage practices, as well as the use of antifungal agents.

See Also

• Mycotoxin
• Penicillium
• Aspergillus
• Byssochlamys
• Polyketide synthase
• Acetyl-CoA
• Malonyl-CoA

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