Module 5 Mycotoxins

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Topic 6 Cyclopiazonic acid (CPA)

Module 5 Mycotoxins Unit 2 Mycotoxins commonly found in food and why they are of concern Topic 6 Cyclopiazonic acid (CPA)

Profiles of cyclopiazonic acid (CPA)-induced cell death in the primary root of maize inbreds. The extent of cell death is marked by the intensity and the length of the root stained by Evans Blue.

Published in: Subbaiah C. Chalivendra; Catherine DeRobertis; Perng-Kuang Chang; Kenneth E. Damann; MPMI 2017, 30, 361-373.

Copyright This article is in the public domain and not copyrightable. It may be freely reprinted with customary crediting of the source. The American Phytopathological Society, 2017. • DOI: 10.1094/MPMI-02-17-0026-R

Cyclopiazonic acid (CPA) is produced by several moulds species (including Aspergillus and Penicillium spp.) that commonly occur on agricultural commodities or are used in some food fermentations like Penicillium camemberti, used to produce Camembert cheese. It also occurs naturally in infected corn (maize) and peanuts.

Source: https://www.tandfonline.com/doi/abs/10.1080/10408398.2022.2059650?journalCode=bfsn20

CPA may affect several organs, mainly in the digestive track, like liver, spleen, kidneys, and pancreas. CPA has the ability to chelate metal ions such as calcium, magnesium and iron, which may be an important mechanism of toxicity, however, is not considered a potent acute toxin in animals.

https://commons.wikimedia.org/wiki/File:Aspergillus2.jpg

In a practical sense, mycotoxins may be divided in two main groups:

FIELD  mycotoxins produced by fungi that growths with humidity and temperature HIGHER than 17-20 °C

STORAGE  mycotoxins produced by fungi that growths with humidity and temperature LOWER than 17-20 °C

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