Author: Prof. Dr. med. Peter Altmeyer

All authors of this article

Last updated on: 29.10.2020

Dieser Artikel auf Deutsch


4-Hydroxy-4H-furo-pyran-2-on; CAS number: 149-29-1; Clavucin

This section has been translated automatically.

Mycotoxin (mould toxin) with the molecular formula: C7H6O4. The mycogenic metabolic product is soluble in water and polar solvents. It is resistant to short heating! Patulin is the cause of food poisoning.

General information
This section has been translated automatically.

Patulin is toxic to bacteria, protozoa. In mammals and humans it has genotoxic, hepatotoxic (Fernández-Blanco C et al. 2018), carcinogenic effects. The substance causes capillary damage.

Patulin is produced by >10 different Penicillium species and other fungi (Aspergillus, Byssochlamys, Paecilomyces variotii), and serves as a "microcidal" defence product for fungi.

This section has been translated automatically.

Patulin is mainly produced in rotten pome fruits of the species Penicillium expansum. In apples, the rotten part can be cut out in large areas so that it is harmless to eat. In other types of pome fruit, however, the healthy part of the fruit flesh may also contain patulin. It is recommended to abstain from consumption. Particularly with fruit juices, caution is required: no fruit with rotten spots should be used. In a Persian study (53%) of the apple juices examined were contaminated with patulin at concentrations > 3 µg/L (Poostforoushfard A et al. 2017). The reference value in the European Union is 50 µg/L.

A detoxification of the juices can be achieved by fermentation or sulphurization (preservation method for wine).

This section has been translated automatically.

  1. Fernández-Blanco C et al (2018) Cytotoxic effects induced by patulin, deoxynivalenol and toxin T2 individually and in combination in hepatic cells (HepG2). Food Chem Toxicol pii: S0278-6915(18)30393-4.
  2. Poostforoushfard A et al (2017) Patulin contamination in apple products marketed in Shiraz, Southern Iran. Curr Med Mycol 3:32-35.

Incoming links (1)

Mycophenolic acid;

Outgoing links (1)



Last updated on: 29.10.2020