. . . "1105697547"^^ . . . . "Expansine"@en . . . . "Patuline"@nl . . . . . "\u041F\u0430\u0442\u0443\u043B\u0438\u043D \u2014 \u043E\u0440\u0433\u0430\u043D\u0438\u0447\u0435\u0441\u043A\u043E\u0435 \u0441\u043E\u0435\u0434\u0438\u043D\u0435\u043D\u0438\u0435, \u043F\u0440\u043E\u0438\u0437\u0432\u043E\u0434\u043D\u043E\u0435 \u043F\u0438\u0440\u0430\u043D\u0430 (4-\u0433\u0438\u0434\u0440\u043E\u043A\u0441\u0438\u0444\u0443\u0440\u043E\u043F\u0438\u0440\u0430\u043D\u043E\u043D), \u0442\u0440\u0438\u043A\u0435\u0442\u0438\u0434, \u0432\u0442\u043E\u0440\u0438\u0447\u043D\u044B\u0439 \u043C\u0435\u0442\u0430\u0431\u043E\u043B\u0438\u0442 \u0438 \u043C\u0438\u043A\u043E\u0442\u043E\u043A\u0441\u0438\u043D, \u043F\u0440\u043E\u0434\u0443\u0446\u0438\u0440\u0443\u0435\u043C\u044B\u0439 \u043D\u0435\u043A\u043E\u0442\u043E\u0440\u044B\u043C\u0438 \u0432\u0438\u0434\u0430\u043C\u0438 \u043C\u0438\u043A\u0440\u043E\u0441\u043A\u043E\u043F\u0438\u0447\u0435\u0441\u043A\u0438\u0445 \u043F\u043B\u0435\u0441\u043D\u0435\u0432\u044B\u0445 \u0433\u0440\u0438\u0431\u043E\u0432 \u0440\u043E\u0434\u0430 Aspergillus, Penicillium \u0438 \u0440\u0435\u0436\u0435 Byssochlamys. \u0428\u0438\u0440\u043E\u043A\u043E \u0440\u0430\u0441\u043F\u0440\u043E\u0441\u0442\u0440\u0430\u043D\u0451\u043D. \u042F\u0432\u043B\u044F\u0435\u0442\u0441\u044F \u043A\u043E\u043D\u0442\u0430\u043C\u0438\u043D\u0430\u043D\u0442\u043E\u043C. \u0412\u044B\u0441\u043E\u043A\u043E\u0442\u043E\u043A\u0441\u0438\u0447\u0435\u043D (\u043F\u0440\u0438 \u043F\u0435\u0440\u043E\u0440\u0430\u043B\u044C\u043D\u043E\u043C \u043F\u0440\u0438\u0451\u043C\u0435), \u043F\u043E\u0440\u0430\u0436\u0430\u0435\u0442 \u043E\u0440\u0433\u0430\u043D\u044B \u0416\u041A\u0422, \u043E\u0431\u043B\u0430\u0434\u0430\u0435\u0442 \u043A\u0430\u043D\u0446\u0435\u0440\u043E\u0433\u0435\u043D\u043D\u044B\u043C \u0438 \u0433\u0435\u043D\u043E\u0442\u043E\u043A\u0441\u0438\u0447\u0435\u0441\u043A\u0438\u043C \u0432\u043E\u0437\u0434\u0435\u0439\u0441\u0442\u0432\u0438\u0435\u043C. \u041F\u0440\u043E\u0434\u0443\u0446\u0435\u043D\u0442\u044B \u043F\u0430\u0442\u0443\u043B\u0438\u043D\u0430 \u043F\u043E\u0440\u0430\u0436\u0430\u044E\u0442 \u0432 \u043E\u0441\u043D\u043E\u0432\u043D\u043E\u043C \u0444\u0440\u0443\u043A\u0442\u044B \u0438 \u043D\u0435\u043A\u043E\u0442\u043E\u0440\u044B\u0435 \u043E\u0432\u043E\u0449\u0438, \u0432\u044B\u0437\u044B\u0432\u0430\u044F \u0433\u043D\u0438\u0435\u043D\u0438\u0435. \u041F\u043E\u043C\u0438\u043C\u043E \u044D\u0442\u043E\u0433\u043E \u043E\u043D \u043F\u0440\u043E\u044F\u0432\u043B\u044F\u0435\u0442 \u0441\u0432\u043E\u0439\u0441\u0442\u0432\u0430 \u0430\u043D\u0442\u0438\u0431\u0438\u043E\u0442\u0438\u043A\u0430, \u0434\u0435\u0439\u0441\u0442\u0432\u0443\u044F \u043D\u0430 \u043D\u0435\u043A\u043E\u0442\u043E\u0440\u044B\u0435 \u0432\u0438\u0434\u044B \u043C\u0438\u043A\u0440\u043E\u043E\u0440\u0433\u0430\u043D\u0438\u0437\u043C\u043E\u0432. \u0412\u043F\u0435\u0440\u0432\u044B\u0435 \u0432\u044B\u0434\u0435\u043B\u0435\u043D \u0432 1943 \u0433. \u043A\u0430\u043A \u0430\u043D\u0442\u0438\u0431\u0438\u043E\u0442\u0438\u043A."@ru . . . "Patulin ist ein Mykotoxin, also ein Schimmelpilzgift. Es kann in die Stoffgruppen der Hydroxypyrofurane, der toxischen Lactone oder der \u03B3-Pyrone eingeordnet werden. Patulin wurde erstmals 1943 von Birkinshaw und Mitarbeitern aus Penicillium griseofulvum und Penicillium expansum isoliert."@de . . . . "\u041F\u0430\u0442\u0443\u043B\u0438\u043D"@ru . "Patulin, systematick\u00FD n\u00E1zev 4-hydroxy-4H-furo[3,2-c]pyran-2(6H)-on, je toxin, kter\u00FD produkuj\u00ED n\u011Bkter\u00E9 druhy pl\u00EDsn\u00ED Penicillium, Aspergillus a rostouc\u00ED na ovoci (nap\u0159. jablk\u00E1ch, hru\u0161k\u00E1ch \u010Di hroznov\u00E9m v\u00EDnu), kter\u00E9 bylo po\u0161kozeno mechanicky nebo hmyzem. Zdrojem patulinu v\u0161ak mohou b\u00FDt i dal\u0161\u00ED potraviny, nap\u0159. zelenina, cere\u00E1lie nebo s\u00FDr."@cs . "Leucopin"@en . . . . "Patulin is an organic compound classified as a polyketide. It is a white powder soluble in acidic water and in organic solvents. It is a lactone that is heat-stable, so it is not destroyed by pasteurization or thermal denaturation. However, stability following fermentation is lessened. It is a mycotoxin produced by a variety of molds, in particular, Aspergillus and Penicillium and Byssochlamys. Most commonly found in rotting apples, the amount of patulin in apple products is generally viewed as a measure of the quality of the apples used in production. In addition, patulin has been found in other foods such as grains, fruits, and vegetables. Its presence is highly regulated."@en . "Patulina"@pt . . . "Clavacin"@en . . "Expansin"@en . . . . "La patuline est une mycotoxine synth\u00E9tis\u00E9e dans certaines conditions m\u00E9taboliques par diverses esp\u00E8ces de champignons microscopiques, principalement par des moisissures, d\u2019Aspergillus sp., et de Penicillium sp. se d\u00E9veloppant notamment sur des c\u00E9r\u00E9ales, des l\u00E9gumineuses ou des fruits. La pr\u00E9sence de patuline n'est pas d\u00E9celable au go\u00FBt, ni \u00E0 l'odeur. Seule l'analyse peut la mettre en \u00E9vidence. Les jus de fruits contamin\u00E9s n'ont ni go\u00FBt particulier, ni modification d'aspect. C'est une mol\u00E9cule de faible poids mol\u00E9culaire (< 1000 Da), thermo-stable en milieu non aqueux et difficilement d\u00E9gradable. On ne sait pas la d\u00E9truire sans alt\u00E9rer la qualit\u00E9 organoleptique des aliments. C'est un toxique \u00E0 faible dose sur les animaux \u00E0 sang chaud et l'homme. Les alcools forts n'en contiennent plus. La transformation d'alcools \u00E0 faible degr\u00E9 d'alcool en vinaigres d\u00E9truit \u00E9galement la patuline, mais celle-ci n'est pas d\u00E9truite par la pasteurisation."@fr . . . . . "\u5C55\u9752\u9709\u7D20\uFF08\u82F1\u8A9E\uFF1APatulin\uFF09\u662F\u4E00\u79CD\u6709\u6BD2\u7684\u771F\u83CC\u4EE3\u8C22\u4EA7\u7269\uFF0C\u5B83\u662F\u4E00\u79CD\u795E\u7ECF\u6BD2\u7269\uFF0C\u5177\u6709\u81F4\u7578\u6027\u548C\u81F4\u764C\u6027\u3002\u5F88\u591A\u9752\u9709\u90FD\u80FD\u4EA7\u751F\u5C55\u9752\u9709\u7D20\uFF0C\u800C\u8FD9\u4E9B\u9752\u9709\u4E3B\u8981\u751F\u957F\u5728\u6C34\u679C\u4E0A\uFF0C\u5C24\u5176\u662F\u82F9\u679C\u548C\u5C71\u6942\uFF0C\u56E0\u6B64\u56FD\u5BB6\u5BF9\u82F9\u679C\u548C\u5C71\u6942\u5236\u54C1\u4E2D\u5C55\u9752\u9709\u7D20\u7684\u9650\u91CF\u6709\u4E25\u683C\u7684\u89C4\u5B9A\u3002"@zh . "Clavacin"@en . . "Expansin"@en . . . . . . . "Patulina \u00E9 uma micotoxina, encontrada principalmente em ma\u00E7\u00E3s e derivados."@pt . "2-Hydroxy-3,7-dioxabicyclo[4.3.0]nona-5,9-dien-8-one"@en . . "Patulin"@en . . "Leucopin"@en . "4-hydroxy-4H-furo[3,2-c]pyran-2(6H)-one"@en . . . "La patulina \u00E9s un compost org\u00E0nic classificat com a toxina, en concret una micotoxina produ\u00EFda per diferents esp\u00E8cies de fongs filamentosos, majorment englobats en els g\u00E8neres Penicillum, Aspergillus i . Pot ser causant de problemes greus a la salut de les persones i animals, a m\u00E9s d'actuar disminuint la qualitat dels aliments que es comercialitzen. Fou a\u00EFllada a principis de l'any 1940 per primer cop de (a dia d'avui conegut com a ), on es va observar la seva funcionalitat com a subst\u00E0ncia antimicrobiana, antiv\u00EDrica i/o antif\u00FAngica. Per\u00F2 despr\u00E9s de ser aprovada pel tractament del refredat o per lluitar contra les infeccions f\u00FAngiques de la pell, entre el 1950 i el 1960 es va establir com una subst\u00E0ncia t\u00F2xica d'origen mic\u00F2tic. La recerca va seguir i els investigadors van poguer classificar aquest metab\u00F2lit secundari com a polic\u00E8tid introduint-lo en la fam\u00EDlia de les lactones, i coneguda a nivell qu\u00EDmic amb la nomenclatura de (4-hidroxi-4h-furo[3,2-c], pirane-2(6h)-one). Amb un pes molecular de 154,027 u i amb la capacitat de poder formar cristalls o pols, normalment la trobarem soluble ja sigui en dissolvents org\u00E0nics o aigua amb pH \u00E0cid. Una caracter\u00EDstica molt destacable d'aquesta, \u00E9s que a nivell f\u00EDsico-qu\u00EDmic presenta un punt de fusi\u00F3 de 110,5 \u00BAC, pel que far\u00E0 que pugui no ser destru\u00EFda o inactivada per processos amb aplicaci\u00F3 de calor que no superin aquesta temperatura. No obstant, patir una intoxicaci\u00F3 aliment\u00E0ria per patulina \u00E9s complicat. Aix\u00F2 \u00E9s a causa de l'an\u00E0lisi de control de qualitat de les empreses que segueixen les normatives de la FAO (Organitzacio de les Nacions Unides per la Alimentaci\u00F3 i la Agricultura) i l'OMS (Organitzaci\u00F3 Mundial de la Salut), que espec\u00EDfiquen la quantitat de patulina que poden portar els aliments comercialitzats, a causa que si aquests s\u00F3n ingerits podrien arribar a causar malaltia. Aquest control de la micotoxina moltes vegades es troba associat a un control de qualitat de l'aliment, centrat en la detecci\u00F3 de Penicillium expansum. Aquest fong \u00E9s catalogat com el principal productor de patulina, conduint la podridura en fruites com les pomes, cireres i peres; o alterant productes derivats d'aquestes, com \u00E9s en el cas dels sucs de poma (principals aliments on trobem patulina).c"@ca . "\u30D1\u30C4\u30EA\u30F3 (patulin) \u306F\u3001\u30DA\u30CB\u30B7\u30EA\u30A6\u30E0\u5C5E\uFF08\u30A2\u30AA\u30AB\u30D3\u985E\uFF09 Penicillium expansum\u3001\u30A2\u30B9\u30DA\u30EB\u30AE\u30A6\u30B9\u5C5E\uFF08\u30B3\u30A6\u30B8\u30AB\u30D3\u985E\uFF09\u306B\u3088\u3063\u3066\u4F5C\u3089\u308C\u308B\u3001\u30DE\u30A4\u30B3\u30C8\u30AD\u30B7\u30F3\uFF08\u304B\u3073\u6BD2\uFF09\u306E\u4E00\u7A2E\u3002"@ja . "La patuline est une mycotoxine synth\u00E9tis\u00E9e dans certaines conditions m\u00E9taboliques par diverses esp\u00E8ces de champignons microscopiques, principalement par des moisissures, d\u2019Aspergillus sp., et de Penicillium sp. se d\u00E9veloppant notamment sur des c\u00E9r\u00E9ales, des l\u00E9gumineuses ou des fruits. La pr\u00E9sence de patuline n'est pas d\u00E9celable au go\u00FBt, ni \u00E0 l'odeur. Seule l'analyse peut la mettre en \u00E9vidence. Les jus de fruits contamin\u00E9s n'ont ni go\u00FBt particulier, ni modification d'aspect."@fr . . "462273608"^^ . . . . . "Patulina \u2013 organiczny zwi\u0105zek chemiczny, mykotoksyna b\u0119d\u0105ca toksycznym metabolitem wt\u00F3rnym niekt\u00F3rych gatunk\u00F3w ple\u015Bni, m.in. z rodzaju Penicillium, Aspergillus oraz , rozwijaj\u0105cych si\u0119 na wielu gatunkach owoc\u00F3w i warzyw. Patulina jest toksyn\u0105 wykazuj\u0105c\u0105 w\u0142a\u015Bciwo\u015Bci mutagenne, teratogenne i prawdopodobnie rakotw\u00F3rcze. W st\u0119\u017Ceniach niebezpiecznych dla zdrowia cz\u0142owieka mo\u017Ce wyst\u0119powa\u0107 przede wszystkim w jab\u0142kach i ich przetworach. Mo\u017Ce wyst\u0119powa\u0107 r\u00F3wnie\u017C w innych produktach, g\u0142\u00F3wnie dotkni\u0119tych sin\u0105 ple\u015Bni\u0105, np. w winogronach, gruszkach, bananach, brzoskwiniach, ananasach, morelach i pomidorach. Jest oporna na dzia\u0142anie wysokich temperatur oraz wykazuje do\u015B\u0107 du\u017C\u0105 stabilno\u015B\u0107 w \u015Brodowisku kwa\u015Bnym. \u015Awiatowa Organizacja Zdrowia (WHO) okre\u015Bli\u0142a maksymalne dopuszczalne st\u0119\u017Cenia patuliny w soku jab\u0142kowym na 50 \u00B5g/kg."@pl . "Patuline"@en . . . "Patuline is een mycotoxine dat door schimmels uit het geslacht Penicillium (zoals en Penicillium roqueforti), Aspergillus, en geproduceerd wordt. Het komt voor in appelen, peren, andere vruchten, bonen en tarwe. Indien men wil voorkomen dat patuline in vruchtensap voorkomt dan moeten aangetaste vruchten uitgesorteerd worden. Verhitten of bevriezen heeft geen invloed op het patuline-gehalte. Wel kan door fermentatie het patuline gedesactiveerd worden."@nl . . "9057007"^^ . "\uD30C\uD234\uB9B0\uC740 \uB2E4\uC591\uD55C \uACF0\uD321\uC774\uC5D0\uC11C \uB9CC\uB4E4\uC5B4\uC9C0\uB294 \uC758 \uD558\uB098\uB85C, \uC8FC\uB85C Aspergillus\uC18D\uACFC Penicillium\uC18D\uC774 \uC788\uB2E4. \uD30C\uD234\uB9B0\uC740 \uC369\uB294 \uC0AC\uACFC\uC5D0\uC11C \uBC1C\uACAC\uD560 \uC218 \uC788\uC73C\uBA70, \uC0C1\uD488 \uC0AC\uACFC\uC5D0\uC11C \uD30C\uD234\uB9B0\uC758 \uC591\uC744 \uC0AC\uACFC\uC758 \uC9C8\uC744 \uCE21\uC815\uD558\uB294 \uB370 \uB098\uD0C0\uB0B8\uB2E4. \uD30C\uD234\uB9B0\uC740 \uD2B9\uBCC4\uD788 \uAC15\uD55C \uB3C5\uC740 \uC544\uB2C8\uB2E4. \uB3D9\uBB3C\uC2E4\uD5D8\uC5D0\uC11C \uC815\uD655\uD788 \uBC1D\uD600\uB0B4\uC9C0 \uBABB\uD588\uC9C0\uB9CC, \uBA87\uBA87 \uC5F0\uAD6C\uC5D0\uC11C \uC138\uD3EC\uB3C5\uC774\uB77C\uB294 \uAC83\uC744 \uBCF4\uC600\uB294\uB370, \uC774\uB294 \uD30C\uD234\uB9B0\uC774 \uBC1C\uC554 \uBB3C\uC9C8\uC774\uB77C \uD560 \uC218 \uC788\uB2E4. \uB610 \uD30C\uD234\uB9B0\uC740 \uD56D\uC0DD \uBB3C\uC9C8\uC774\uB2E4. \uBA87\uBA87 \uAD6D\uAC00\uC5D0\uC11C\uB294 \uC0AC\uACFC \uC0DD\uC0B0\uC5D0\uC11C \uD30C\uD234\uB9B0 \uC591\uC5D0 \uC81C\uD55C\uC744 \uB450\uC5C8\uB2E4. \uC138\uACC4 \uBCF4\uAC74 \uAE30\uAD6C\uB294 \uC0AC\uACFC \uC8FC\uC2A4\uC5D0 \uD30C\uD234\uB9B0\uC774 \uB9AC\uD130 \uB2F9 50\u00B5g\uC744 \uB118\uC9C0 \uC54A\uB3C4\uB85D \uAD8C\uC7A5\uD558\uACE0 \uC788\uB2E4.\uC720\uB7FD \uC5F0\uD569\uC5D0\uC11C\uB294 \uC0AC\uACFC \uC8FC\uC2A4\uC640 \uC0AC\uC774\uB2E4\uC5D0 \uD0AC\uB85C\uADF8\uB7A8 \uB2F9 50\u00B5g\uC73C\uB85C \uC81C\uD55C\uD588\uB2E4. \uC0AC\uACFC\uB294 \uD0AC\uB85C\uADF8\uB7A8 \uB2F9 25\u00B5g\uC73C\uB85C, \uC720\uC544\uC640 \uC5B4\uB9B0\uC774\uC5D0\uAC8C\uB294 \uD0AC\uB85C\uADF8\uB7A8 \uB2F9 10\u00B5g\uC73C\uB85C \uC81C\uD55C\uD588\uACE0, \uC774\uB294 2003\uB144 11\uC6D4\uBD80\uD130 \uC2DC\uD589\uD588\uB2E4."@ko . . . "Patuline is een mycotoxine dat door schimmels uit het geslacht Penicillium (zoals en Penicillium roqueforti), Aspergillus, en geproduceerd wordt. Het komt voor in appelen, peren, andere vruchten, bonen en tarwe. Indien men wil voorkomen dat patuline in vruchtensap voorkomt dan moeten aangetaste vruchten uitgesorteerd worden. Verhitten of bevriezen heeft geen invloed op het patuline-gehalte. Wel kan door fermentatie het patuline gedesactiveerd worden."@nl . . . "\u041F\u0430\u0442\u0443\u043B\u0438\u043D \u2014 \u043E\u0440\u0433\u0430\u043D\u0438\u0447\u0435\u0441\u043A\u043E\u0435 \u0441\u043E\u0435\u0434\u0438\u043D\u0435\u043D\u0438\u0435, \u043F\u0440\u043E\u0438\u0437\u0432\u043E\u0434\u043D\u043E\u0435 \u043F\u0438\u0440\u0430\u043D\u0430 (4-\u0433\u0438\u0434\u0440\u043E\u043A\u0441\u0438\u0444\u0443\u0440\u043E\u043F\u0438\u0440\u0430\u043D\u043E\u043D), \u0442\u0440\u0438\u043A\u0435\u0442\u0438\u0434, \u0432\u0442\u043E\u0440\u0438\u0447\u043D\u044B\u0439 \u043C\u0435\u0442\u0430\u0431\u043E\u043B\u0438\u0442 \u0438 \u043C\u0438\u043A\u043E\u0442\u043E\u043A\u0441\u0438\u043D, \u043F\u0440\u043E\u0434\u0443\u0446\u0438\u0440\u0443\u0435\u043C\u044B\u0439 \u043D\u0435\u043A\u043E\u0442\u043E\u0440\u044B\u043C\u0438 \u0432\u0438\u0434\u0430\u043C\u0438 \u043C\u0438\u043A\u0440\u043E\u0441\u043A\u043E\u043F\u0438\u0447\u0435\u0441\u043A\u0438\u0445 \u043F\u043B\u0435\u0441\u043D\u0435\u0432\u044B\u0445 \u0433\u0440\u0438\u0431\u043E\u0432 \u0440\u043E\u0434\u0430 Aspergillus, Penicillium \u0438 \u0440\u0435\u0436\u0435 Byssochlamys. \u0428\u0438\u0440\u043E\u043A\u043E \u0440\u0430\u0441\u043F\u0440\u043E\u0441\u0442\u0440\u0430\u043D\u0451\u043D. \u042F\u0432\u043B\u044F\u0435\u0442\u0441\u044F \u043A\u043E\u043D\u0442\u0430\u043C\u0438\u043D\u0430\u043D\u0442\u043E\u043C. \u0412\u044B\u0441\u043E\u043A\u043E\u0442\u043E\u043A\u0441\u0438\u0447\u0435\u043D (\u043F\u0440\u0438 \u043F\u0435\u0440\u043E\u0440\u0430\u043B\u044C\u043D\u043E\u043C \u043F\u0440\u0438\u0451\u043C\u0435), \u043F\u043E\u0440\u0430\u0436\u0430\u0435\u0442 \u043E\u0440\u0433\u0430\u043D\u044B \u0416\u041A\u0422, \u043E\u0431\u043B\u0430\u0434\u0430\u0435\u0442 \u043A\u0430\u043D\u0446\u0435\u0440\u043E\u0433\u0435\u043D\u043D\u044B\u043C \u0438 \u0433\u0435\u043D\u043E\u0442\u043E\u043A\u0441\u0438\u0447\u0435\u0441\u043A\u0438\u043C \u0432\u043E\u0437\u0434\u0435\u0439\u0441\u0442\u0432\u0438\u0435\u043C. \u041F\u0440\u043E\u0434\u0443\u0446\u0435\u043D\u0442\u044B \u043F\u0430\u0442\u0443\u043B\u0438\u043D\u0430 \u043F\u043E\u0440\u0430\u0436\u0430\u044E\u0442 \u0432 \u043E\u0441\u043D\u043E\u0432\u043D\u043E\u043C \u0444\u0440\u0443\u043A\u0442\u044B \u0438 \u043D\u0435\u043A\u043E\u0442\u043E\u0440\u044B\u0435 \u043E\u0432\u043E\u0449\u0438, \u0432\u044B\u0437\u044B\u0432\u0430\u044F \u0433\u043D\u0438\u0435\u043D\u0438\u0435. \u041F\u043E\u043C\u0438\u043C\u043E \u044D\u0442\u043E\u0433\u043E \u043E\u043D \u043F\u0440\u043E\u044F\u0432\u043B\u044F\u0435\u0442 \u0441\u0432\u043E\u0439\u0441\u0442\u0432\u0430 \u0430\u043D\u0442\u0438\u0431\u0438\u043E\u0442\u0438\u043A\u0430, \u0434\u0435\u0439\u0441\u0442\u0432\u0443\u044F \u043D\u0430 \u043D\u0435\u043A\u043E\u0442\u043E\u0440\u044B\u0435 \u0432\u0438\u0434\u044B \u043C\u0438\u043A\u0440\u043E\u043E\u0440\u0433\u0430\u043D\u0438\u0437\u043C\u043E\u0432. \u0412\u043F\u0435\u0440\u0432\u044B\u0435 \u0432\u044B\u0434\u0435\u043B\u0435\u043D \u0432 1943 \u0433. \u043A\u0430\u043A \u0430\u043D\u0442\u0438\u0431\u0438\u043E\u0442\u0438\u043A."@ru . . "2017-12-19"^^ . . . . "La patulina es una toxina producida por mohos muy diferentes. Se describi\u00F3 por primera vez en lad\u00E9cada de 1940, cuando se descubri\u00F3 en la especie , m\u00E1s tarde llamada y hoy conocida como .\u200BLa patulina se ha encontrado en micromicetos de los g\u00E9neros Aspergillus, Byssochlamys, , Paecilomyces y Penicillium, aunque ahora se han a\u00F1adido a la lista algunas cepas de Mucor y algunosdeuteromicetos.\u200B Uno de los mayores productores de patulina es Penicillium expansum, causante de m\u00FAltiples p\u00E9rdidas en frutas.\u200B La patulina puede detectarse tanto en piensos para animales como en verduras, cereales y frutas destinados al consumo humano. Se encuentra con mucha frecuencia en zumos de manzana no fermentados. El grado de contaminaci\u00F3n est\u00E1 relacionado con el grado de podredumbre y la patulina apenas se extiende fuera de lostejidos alterados.\u200B Aunque no hay datos directos sobre su toxicidad natural, se han demostrado efectos adversos a la salud a altas concentraciones en laboratorio, por lo cual la OMS y la FAO han establecido conjuntamente un m\u00E1ximo tolerable de ingesta diaria de esta sustancia de 0,4 mg/kg de peso.\u200B\u200B"@es . "Patulina \u00E9 uma micotoxina, encontrada principalmente em ma\u00E7\u00E3s e derivados."@pt . "\u30D1\u30C4\u30EA\u30F3"@ja . . "Expansine"@en . . "\uD30C\uD234\uB9B0\uC740 \uB2E4\uC591\uD55C \uACF0\uD321\uC774\uC5D0\uC11C \uB9CC\uB4E4\uC5B4\uC9C0\uB294 \uC758 \uD558\uB098\uB85C, \uC8FC\uB85C Aspergillus\uC18D\uACFC Penicillium\uC18D\uC774 \uC788\uB2E4. \uD30C\uD234\uB9B0\uC740 \uC369\uB294 \uC0AC\uACFC\uC5D0\uC11C \uBC1C\uACAC\uD560 \uC218 \uC788\uC73C\uBA70, \uC0C1\uD488 \uC0AC\uACFC\uC5D0\uC11C \uD30C\uD234\uB9B0\uC758 \uC591\uC744 \uC0AC\uACFC\uC758 \uC9C8\uC744 \uCE21\uC815\uD558\uB294 \uB370 \uB098\uD0C0\uB0B8\uB2E4. \uD30C\uD234\uB9B0\uC740 \uD2B9\uBCC4\uD788 \uAC15\uD55C \uB3C5\uC740 \uC544\uB2C8\uB2E4. \uB3D9\uBB3C\uC2E4\uD5D8\uC5D0\uC11C \uC815\uD655\uD788 \uBC1D\uD600\uB0B4\uC9C0 \uBABB\uD588\uC9C0\uB9CC, \uBA87\uBA87 \uC5F0\uAD6C\uC5D0\uC11C \uC138\uD3EC\uB3C5\uC774\uB77C\uB294 \uAC83\uC744 \uBCF4\uC600\uB294\uB370, \uC774\uB294 \uD30C\uD234\uB9B0\uC774 \uBC1C\uC554 \uBB3C\uC9C8\uC774\uB77C \uD560 \uC218 \uC788\uB2E4. \uB610 \uD30C\uD234\uB9B0\uC740 \uD56D\uC0DD \uBB3C\uC9C8\uC774\uB2E4. \uBA87\uBA87 \uAD6D\uAC00\uC5D0\uC11C\uB294 \uC0AC\uACFC \uC0DD\uC0B0\uC5D0\uC11C \uD30C\uD234\uB9B0 \uC591\uC5D0 \uC81C\uD55C\uC744 \uB450\uC5C8\uB2E4. \uC138\uACC4 \uBCF4\uAC74 \uAE30\uAD6C\uB294 \uC0AC\uACFC \uC8FC\uC2A4\uC5D0 \uD30C\uD234\uB9B0\uC774 \uB9AC\uD130 \uB2F9 50\u00B5g\uC744 \uB118\uC9C0 \uC54A\uB3C4\uB85D \uAD8C\uC7A5\uD558\uACE0 \uC788\uB2E4.\uC720\uB7FD \uC5F0\uD569\uC5D0\uC11C\uB294 \uC0AC\uACFC \uC8FC\uC2A4\uC640 \uC0AC\uC774\uB2E4\uC5D0 \uD0AC\uB85C\uADF8\uB7A8 \uB2F9 50\u00B5g\uC73C\uB85C \uC81C\uD55C\uD588\uB2E4. \uC0AC\uACFC\uB294 \uD0AC\uB85C\uADF8\uB7A8 \uB2F9 25\u00B5g\uC73C\uB85C, \uC720\uC544\uC640 \uC5B4\uB9B0\uC774\uC5D0\uAC8C\uB294 \uD0AC\uB85C\uADF8\uB7A8 \uB2F9 10\u00B5g\uC73C\uB85C \uC81C\uD55C\uD588\uACE0, \uC774\uB294 2003\uB144 11\uC6D4\uBD80\uD130 \uC2DC\uD589\uD588\uB2E4."@ko . . "Gigantin"@en . . . . . "\u0627\u0644\u0628\u0627\u062A\u0648\u0644\u064A\u0646 \u0647\u0648 \u0645\u0631\u0643\u0628 \u0639\u0636\u0648\u064A \u064A\u0635\u0646\u0641 \u0639\u0644\u0649 \u0623\u0646\u0647 \u0628\u0648\u0644\u064A\u0643\u064A\u062A\u064A\u062F. \u0648\u0647\u0648 \u0645\u0633\u062D\u0648\u0642 \u0623\u0628\u064A\u0636 \u0642\u0627\u0628\u0644 \u0644\u0644\u0630\u0648\u0628\u0627\u0646 \u0641\u064A \u0627\u0644\u0645\u0627\u0621 \u0627\u0644\u062D\u0645\u0636\u064A \u0648\u0643\u0630\u0644\u0643 \u0641\u064A \u0627\u0644\u0645\u0630\u064A\u0628\u0627\u062A \u0627\u0644\u0639\u0636\u0648\u064A\u0629. \u0625\u0646\u0647 \u0644\u0627\u0643\u062A\u0648\u0646 \u0645\u0633\u062A\u0642\u0631 \u0644\u0644\u062D\u0631\u0627\u0631\u0629 \u060C \u0644\u0630\u0644\u0643 \u0644\u0627 \u064A\u062A\u0645 \u062A\u062F\u0645\u064A\u0631\u0647 \u0639\u0646 \u0637\u0631\u064A\u0642 \u0627\u0644\u0628\u0633\u062A\u0631\u0629 \u0623\u0648 \u0627\u0644\u062A\u0634\u0648\u064A\u0647 \u0627\u0644\u062D\u0631\u0627\u0631\u064A. \u0648\u0645\u0639 \u0630\u0644\u0643 \u060C \u064A\u062A\u0645 \u062A\u0642\u0644\u064A\u0644 \u0627\u0644\u0627\u0633\u062A\u0642\u0631\u0627\u0631 \u0628\u0639\u062F \u0627\u0644\u062A\u062E\u0645\u064A\u0631. \u0648\u0647\u0648 \u0633\u0645\u0648\u0645 \u0641\u0637\u0631\u064A\u0629 \u062A\u0646\u062A\u062C\u0647\u0627 \u0645\u062C\u0645\u0648\u0639\u0629 \u0645\u062A\u0646\u0648\u0639\u0629 \u0645\u0646 \u0627\u0644\u0642\u0648\u0627\u0644\u0628 \u060C \u0639\u0644\u0649 \u0648\u062C\u0647 \u0627\u0644\u062E\u0635\u0648\u0635 \u060C \u0627\u0633\u0628\u0631\u062C\u064A\u0644\u0648\u0633 \u0648 \u0627\u0644\u0628\u0646\u0633\u0644\u064A\u0648\u0645 \u0648 \u0628\u064A\u0633\u0648\u0643\u0644\u0627\u0645\u064A\u0633. \u0627\u0644\u0623\u0643\u062B\u0631 \u0634\u064A\u0648\u0639\u064B\u0627 \u0641\u064A \u0627\u0644\u062A\u0641\u0627\u062D \u0627\u0644\u0645\u062A\u0639\u0641\u0646 \u060C \u0628\u0634\u0643\u0644 \u0639\u0627\u0645 \u064A\u064F\u0646\u0638\u0631 \u0625\u0644\u0649 \u0643\u0645\u064A\u0629 \u0627\u0644\u0628\u0627\u062A\u0648\u0644\u064A\u0646 \u0641\u064A \u0645\u0646\u062A\u062C\u0627\u062A \u0627\u0644\u062A\u0641\u0627\u062D \u0643\u0645\u0642\u064A\u0627\u0633 \u0644\u062C\u0648\u062F\u0629 \u0627\u0644\u062A\u0641\u0627\u062D \u0627\u0644\u0645\u0633\u062A\u062E\u062F\u0645 \u0641\u064A \u0627\u0644\u0625\u0646\u062A\u0627\u062C. \u0628\u0627\u0644\u0625\u0636\u0627\u0641\u0629 \u0625\u0644\u0649 \u0630\u0644\u0643 \u060C \u062A\u0645 \u0627\u0644\u0639\u062B\u0648\u0631 \u0639\u0644\u0649 \u0627\u0644\u0628\u0627\u062A\u0648\u0644\u064A\u0646 \u0641\u064A \u0627\u0644\u0623\u0637\u0639\u0645\u0629 \u0627\u0644\u0623\u062E\u0631\u0649 \u0645\u062B\u0644 \u0627\u0644\u062D\u0628\u0648\u0628 \u0648\u0627\u0644\u0641\u0648\u0627\u0643\u0647 \u0648\u0627\u0644\u062E\u0636\u0631\u0648\u0627\u062A. \u0625\u0646 \u0648\u062C\u0648\u062F\u0647\u0627 \u0645\u0646\u0638\u0645 \u0644\u0644\u063A\u0627\u064A\u0629."@ar . . "Claviform"@en . . . . "Patulin"@cs . . . . "Claviform"@en . . "Clairformin"@en . . "\u5C55\u9752\u9709\u7D20\uFF08\u82F1\u8A9E\uFF1APatulin\uFF09\u662F\u4E00\u79CD\u6709\u6BD2\u7684\u771F\u83CC\u4EE3\u8C22\u4EA7\u7269\uFF0C\u5B83\u662F\u4E00\u79CD\u795E\u7ECF\u6BD2\u7269\uFF0C\u5177\u6709\u81F4\u7578\u6027\u548C\u81F4\u764C\u6027\u3002\u5F88\u591A\u9752\u9709\u90FD\u80FD\u4EA7\u751F\u5C55\u9752\u9709\u7D20\uFF0C\u800C\u8FD9\u4E9B\u9752\u9709\u4E3B\u8981\u751F\u957F\u5728\u6C34\u679C\u4E0A\uFF0C\u5C24\u5176\u662F\u82F9\u679C\u548C\u5C71\u6942\uFF0C\u56E0\u6B64\u56FD\u5BB6\u5BF9\u82F9\u679C\u548C\u5C71\u6942\u5236\u54C1\u4E2D\u5C55\u9752\u9709\u7D20\u7684\u9650\u91CF\u6709\u4E25\u683C\u7684\u89C4\u5B9A\u3002"@zh . . "Gigantin"@en . . "changed"@en . . . "Patuline"@en . . . . . "13625"^^ . . "\u30D1\u30C4\u30EA\u30F3 (patulin) \u306F\u3001\u30DA\u30CB\u30B7\u30EA\u30A6\u30E0\u5C5E\uFF08\u30A2\u30AA\u30AB\u30D3\u985E\uFF09 Penicillium expansum\u3001\u30A2\u30B9\u30DA\u30EB\u30AE\u30A6\u30B9\u5C5E\uFF08\u30B3\u30A6\u30B8\u30AB\u30D3\u985E\uFF09\u306B\u3088\u3063\u3066\u4F5C\u3089\u308C\u308B\u3001\u30DE\u30A4\u30B3\u30C8\u30AD\u30B7\u30F3\uFF08\u304B\u3073\u6BD2\uFF09\u306E\u4E00\u7A2E\u3002"@ja . "Patulin"@de . . . "Patuline"@fr . . . . "Patulina"@es . "\u5C55\u9752\u9709\u7D20"@zh . . . . "4"^^ . "Patulin.png"@en . . "Patulin, systematick\u00FD n\u00E1zev 4-hydroxy-4H-furo[3,2-c]pyran-2(6H)-on, je toxin, kter\u00FD produkuj\u00ED n\u011Bkter\u00E9 druhy pl\u00EDsn\u00ED Penicillium, Aspergillus a rostouc\u00ED na ovoci (nap\u0159. jablk\u00E1ch, hru\u0161k\u00E1ch \u010Di hroznov\u00E9m v\u00EDnu), kter\u00E9 bylo po\u0161kozeno mechanicky nebo hmyzem. Zdrojem patulinu v\u0161ak mohou b\u00FDt i dal\u0161\u00ED potraviny, nap\u0159. zelenina, cere\u00E1lie nebo s\u00FDr."@cs . . "Patulin ist ein Mykotoxin, also ein Schimmelpilzgift. Es kann in die Stoffgruppen der Hydroxypyrofurane, der toxischen Lactone oder der \u03B3-Pyrone eingeordnet werden. Patulin wurde erstmals 1943 von Birkinshaw und Mitarbeitern aus Penicillium griseofulvum und Penicillium expansum isoliert."@de . "La patulina \u00E9s un compost org\u00E0nic classificat com a toxina, en concret una micotoxina produ\u00EFda per diferents esp\u00E8cies de fongs filamentosos, majorment englobats en els g\u00E8neres Penicillum, Aspergillus i . Pot ser causant de problemes greus a la salut de les persones i animals, a m\u00E9s d'actuar disminuint la qualitat dels aliments que es comercialitzen."@ca . . "La patulina (4-idrossi-4H-furo-[3,2c]piran-2[6H]-one), \u00E8 una micotossina solubile in acqua, isolata per la prima volta con questo nome come antibiotico nel 1943 da Birkinshaw et al. da .In realt\u00E0, \u00E8 poi risultata essere la stessa sostanza isolata l'anno prima da Chain et al. da , con il nome di claviformina, con il quale spesso \u00E8 indicata.Alcuni studi effettuati sulla patulina (Medical Research Council, 1944), per i quali solo in seguito fu dimostrato che non erano sostenuti da dati clinici, suggerirono l'applicazione della patulina in medicina nel trattamento delle congestioni nasali e delle sindromi da raffreddamento."@it . . "Patulina"@ca . "2"^^ . "\uD30C\uD234\uB9B0"@ko . . "\u0627\u0644\u0628\u0627\u062A\u0648\u0644\u064A\u0646"@ar . . . . . . "Clavatin"@en . "Patulina"@it . "Patulin_3d_structure.png"@en . . . . 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\u0627\u0644\u0625\u0646\u0632\u064A\u0645\u0627\u062A \u0627\u0644\u0636\u0631\u0648\u0631\u064A\u0629 \u0645\u0633\u0627\u0631 \u0627\u0644\u062A\u062E\u0644\u064A\u0642 \u0627\u0644\u062D\u064A\u0648\u064A \u0644\u0644\u0628\u0627\u062A\u0648\u0644\u064A\u0646."@ar . "La patulina es una toxina producida por mohos muy diferentes. Se describi\u00F3 por primera vez en lad\u00E9cada de 1940, cuando se descubri\u00F3 en la especie , m\u00E1s tarde llamada y hoy conocida como .\u200BLa patulina se ha encontrado en micromicetos de los g\u00E9neros Aspergillus, Byssochlamys, , Paecilomyces y Penicillium, aunque ahora se han a\u00F1adido a la lista algunas cepas de Mucor y algunosdeuteromicetos.\u200B Uno de los mayores productores de patulina es Penicillium expansum, causante de m\u00FAltiples p\u00E9rdidas en frutas.\u200B"@es . . "Clairformin"@en . "changed"@en . "La patulina (4-idrossi-4H-furo-[3,2c]piran-2[6H]-one), \u00E8 una micotossina solubile in acqua, isolata per la prima volta con questo nome come antibiotico nel 1943 da Birkinshaw et al. da .In realt\u00E0, \u00E8 poi risultata essere la stessa sostanza isolata l'anno prima da Chain et al. da , con il nome di claviformina, con il quale spesso \u00E8 indicata.Alcuni studi effettuati sulla patulina (Medical Research Council, 1944), per i quali solo in seguito fu dimostrato che non erano sostenuti da dati clinici, suggerirono l'applicazione della patulina in medicina nel trattamento delle congestioni nasali e delle sindromi da raffreddamento. Non molto tempo dopo, fu dimostrato che la patulina non era soltanto tossica per funghi e batteri, ma anche per gli animali e le piante superiori, fra cui angurie, frumento, mais e piselli. Un altro lavoro rivel\u00F2 che questa micotossina era in grado di inibire pi\u00F9 di 75 specie batteriche, sia Gram positive sia Gram negative. La patulina \u00E8 un composto incolore e cristallino, non volatile, con un punto di fusione di circa 110 \u00B0C e un peso molecolare di 154 dalton. Chimicamente \u00E8 un lattone. Essa sublima sotto vuoto spinto a circa 70-100 \u00B0C, \u00E8 una sostanza neutra ed \u00E8 solubile in acqua, alcoli, acetone, etilacetato e cloroformio, \u00E8 invece meno solubile in eteri e benzene, ed \u00E8 insolubile in etere di petrolio. La patulina diventa instabile e si degrada velocemente in ambiente basico mentre tollera piuttosto bene l'acidit\u00E0: le sue propriet\u00E0 antibiotiche e tossiche non sono alterate da pH molto acidi, fino a valori prossimi a 2 unit\u00E0 di pH. Per quanto riguarda la stabilit\u00E0 negli alimenti, la patulina risulta stabile in succhi di mela e d'uva, che sono fra i principali alimenti che possono essere contaminati da questa tossina (Scott e Sommers, 1968). Basti pensare che circa il 50% della patulina aggiunta artificialmente resiste a una temperatura di 80 \u00B0C per 10-20 minuti in succo di mela. Essendo non volatile, durante la distillazione dell'aroma di mela, la patulina permane nel succo concentrato. Invece non \u00E8 stabile in acqua distillata, a contatto con la quale si degrada completamente in tre mesi. Anche l'anidride solforosa, comunemente utilizzata come stabilizzante nell'industria alimentare, causa una rapida degradazione della patulina presente nell'alimento, cos\u00EC come la farina di frumento e sorgo e il mais macinato se umido. \u00C8 stato infine dimostrato che la vitamina B1 inibisce completamente l'attivit\u00E0 della micotossina in soluzioni acquose diluite."@it . . . "Patulina"@pl . "Patulina \u2013 organiczny zwi\u0105zek chemiczny, mykotoksyna b\u0119d\u0105ca toksycznym metabolitem wt\u00F3rnym niekt\u00F3rych gatunk\u00F3w ple\u015Bni, m.in. z rodzaju Penicillium, Aspergillus oraz , rozwijaj\u0105cych si\u0119 na wielu gatunkach owoc\u00F3w i warzyw. \u015Awiatowa Organizacja Zdrowia (WHO) okre\u015Bli\u0142a maksymalne dopuszczalne st\u0119\u017Cenia patuliny w soku jab\u0142kowym na 50 \u00B5g/kg."@pl . . . . . "Clavatin"@en . . . "Patulin is an organic compound classified as a polyketide. It is a white powder soluble in acidic water and in organic solvents. It is a lactone that is heat-stable, so it is not destroyed by pasteurization or thermal denaturation. However, stability following fermentation is lessened. It is a mycotoxin produced by a variety of molds, in particular, Aspergillus and Penicillium and Byssochlamys. Most commonly found in rotting apples, the amount of patulin in apple products is generally viewed as a measure of the quality of the apples used in production. In addition, patulin has been found in other foods such as grains, fruits, and vegetables. Its presence is highly regulated."@en . . .