Immunochemical Method for Cyclopiazonic Acid
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Cyclopiazonic acid (CPA) Fig. 1
) is a toxic, indole tetramic acid that was originally isolated from Penicillium cyclopium
Westling (1
) and subsequently reported to be produced by numerous species of Penicillium
and Aspergillus
(2
). Among the species of Aspergillus
that produce CPA is A. flavus
, which is primarily known as a producer of the aflatoxins and is a frequent contaminant of corn, peanuts, and other commodities.
The taxonomy of Penicillium
species that produce CPA has undergone several revisions, but Pitt et al. (3
) concluded that the correct name for most saprophytic Penicillia that produce CPA is P. commune
with P. palitans
as a synonym. This would include the original isolate variously identified as P. cyclopium
(1
), P. griseofulvum
(4
), and P. verrucosum
var. cyclopium
(5
). Pitt et al. (3
) also classified all molds used in the manufacture of white cheeses that produce CPA as P. camembertii
. Based primarily on chemotaxonomical features coupled with conidial colors on Czapek yeast autolysate agar, Lund (6
) concluded that P. palitans
was not just synonymous with P. commune
, but was actually a distinct species. Despite some confusion with regard to the taxonomy of CPA-producing Penicillia, the
fact remains that the various species of Penicillium
and Aspergillus
that produce CPA are ubiquitous and abundant in nature and are common contaminants of commodities that go into foods and
feeds. Therefore, the potential for the contamination of commodities with CPA is widespread (7
).
Fig. 1.
Chemical structure of cyclopiazonic acid.
