Occurrence of PR Imine, a Metabolite of Penicillium Roqueforti , in Blue Cheese

Karin Siemens; Jerzy Zawistowski

doi:10.4315/0362-028X-56.4.317

Occurrence of PR Imine, a Metabolite of Penicillium Roqueforti , in Blue Cheese

J Food Prot. 1993 Apr;56(4):317-319. doi: 10.4315/0362-028X-56.4.317.

Authors

Karin Siemens¹, Jerzy Zawistowski¹

Affiliation

¹ Agri-Food Biotechnology Laboratory, Manitoba Research Council, University of Manitoba, Winnipeg, Manitoba, Canada, R3T 2N2.

PMID: 31091623
DOI: 10.4315/0362-028X-56.4.317

Abstract

Analysis of blue cheese and blue cheese dressing for PR imine and PRT, metabolites of Penicillium roqueforti was performed by reversed-phased high-performance liquid chromatography. PR imine was found in 50 of 60 samples of cheese in amounts ranging approximately 19 to 42 μg/kg of cheese, while PRT was not detected. Analysis of blue cheese dressing showed no evidence of PR imine or PRT. Furthermore, the conversion of PR imine to PRT in the presence of bovine serum (in vitro) was demonstrated.