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Biomedical subjects

H K Frank

Publications and source records attributed to H K Frank.

17 recordsLinked to original sources
PubMed1992

Citrinin.

Citrinin, a nephrotoxic mycotoxin, has been of growing importance also for the "International Agency for Research on Cancer", ever since its presumable role in the occurrence of Balcan endemic nephropathy (BEN) was discussed at the congress on "Mycotoxins, Endemic Nepthropathy and Urinary Tract Tumours" held in Lyon in June 1991 (12). In late 1991, citrinin was therefore also included in the list of toxins to be examined by the screening subcommittees on natural toxins of the International Live Science Institute, European Branch.

Animal Feed↗
PubMed1991

Risk estimation for ochratoxin A in European countries.

Ochratoxin A is a mycotoxin produced by fungi occurring frequently on cereals. Their growth, and the associated toxin production, are closely correlated to the degree of moisture to which they are exposed, which itself is dependent on weather conditions at harvest and techniques for drying and storage. Eighteen species of fungi found in foods can produce ochratoxin A; all of these also produce other mycotoxins. The distribution of these mycotoxins in foods, which probably differs according to climate, has not yet been studied. The lowest doses of ochratoxin A that are toxic in experimental animals are four to five times higher than those found even in hyperendemic regions. This finding casts doubt on the hypothesis that ochratoxin A is the sole cause of Balkan endemic nephropathy and renal tumours. It is therefore not possible to estimate the risk from this mycotoxin for Europe or for individual European countries. Data on the occurrence of both ochratoxin A and other toxins and on the quantities consumed should be collected systematically; these can then be used to assess post-harvest techniques.

Animal Feed↗
PubMed1991

Food contamination by ochratoxin A in Germany.

The results of studies reported in the literature on the occurrence of ochratoxin A in central Europe have been evaluated. Only data that were obtained from random samples were included, thus excluding those derived from samples suspected of being contaminated. Of 1100 samples of cereals (other than maize) and cereal products, 113 (10.3%) were contaminated with an average of 3.8 micrograms/kg. Of 325 samples of sausages containing porcine serum, 58 (17.8%) were contaminated, at an average of 0.15 micrograms/kg. The daily intake of ochratoxin A, calculated on the basis of information on consumption of such products, is 80 ng with cereals and 1.6 ng with sausages, corresponding to about 1 ng/kg body weight. People who consume maize products, corresponding to about 40 g maize per day, would take in a further 150 ng/day or 2 ng/kg body weight. These findings and the report that the biological half-life of ochratoxin A in Macaca mulatta is about 510 h, explain the fact that more than 50% of samples of human blood and serum tested contain ochratoxin A. As the levels of ochratoxin A in food are not subject to legal regulation in Germany, systematically collected data are not yet available.

Animal Feed↗
PubMed1977

[Patulin in foods of vegetable origin. 2. Several kinds of fruit and vegetables and fruit and vegetable products (author's transl)].

Patulin was found in fruit with spontaneous brown rot (bananas, pineapples, grapes, peaches, apricots) as well as in moldy compots and in sallow-thorn juice. Fruit, vegetables and fruit and vegetable product were artificially infected with Penicillium expansum, P. urticae and Byssochlamys nivea; patulin was subsequently found in peaches, apricots, greengages, bananas, strawberries, honeydew melons, tomatoes, red and green paprika, cucumbers and carrots; in several kinds of compot, in tomato juice and tomato pulp --but not in ketchup. The influence of the temperature on growth and toxin production is different in the various fungal strains; in the temperature range of 5 degrees C to 25 degrees C, however, the possibility of patulin synthesis must nearly always be expected.

Fruit↗
PubMed1977

Occurrence of patulin in fruit and vegetables.

In different varieties of apples and pears suffering from brown rot, patulin was found in about 50 p. 100 of samples investigated (about 120). Patulin levels as high as 1 g/kg rotten material were found 2-3 days after the fruit was removed from the cold store where it had been stored for 5 months. A significant diffusion into the healthy plant tissue was not observed in apples, but in peaches, tomatoes and pears. Vegetable products with natural patulin content: apples, pears, peaches, apricots, bananas, pine apples, grapes. After inoculation with Penicillium expansum, P. urticae or Byssochlamys nivea, patulin was also found in greengages, strawberries, honeydew melons, red and green paprika, tomatoes, cucumbers and carrots. The artificial infection failed in celeriac, kohlrabi, cauliflower, red cabbage, radish, horseradish, onions, squash (zuccini), potatoes and egg plants. The author further investigated the patulin synthesis as a function of the temperature as well as its oxygen requirement in various mold species and strains.

Food Microbiology↗
PubMed1976

[Patulin in foods of vegetable origin I. Pomaceous fruit and products made out of it (author's transl)].

Patulin can be detected in apples and pears which have spontaneously been affected with brown rot after storage at room temperature and at 1 degrees C. Spoilage phenomena of this kind can be caused by Penicillium expansum, but also by P. urticae and Bysssochlamys nivea. If apples are stored at room temperature following a 4--5 months' storage at 4 degrees C, the patulin content of the rotten parts of the apple tissue. In applie puree made under household conditions the patulin content of the initial material is reduced by about 90%.

Food Analysis↗
PubMed1975

[Marginals to mycotoxin research (author's transl)].

Several food additives, i.e. enzyme preparations, colouring agents permitted for use in foods and xylitol, have been tested for a possible content of aflatoxins, sterigmatocystin and patulin. The author further reports on a potential mycotoxin carrier which is sold as dietary speciality, and discusses two strange promotional practices for cheese.

Aflatoxins↗