T-2 toxin

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Structural formula
Structural formula of the T-2 toxin
General
Surname T-2 toxin
other names

Fusariotoxin T2

Molecular formula C 24 H 34 O 9
Brief description

white solid

External identifiers / databases
CAS number 21259-20-1
EC number 244-297-7
ECHA InfoCard 100.040.255
PubChem 30552
ChemSpider 28354
Wikidata Q421570
properties
Molar mass 466.52 g mol −1
Physical state

firmly

Melting point

151.5 ° C

solubility
  • almost insoluble in water
  • soluble in polar organic solvents
safety instructions
GHS labeling of hazardous substances
06 - Toxic or very toxic

danger

H and P phrases H: 300-310-315-330
P: 260-264-280-284-302 + 350-310
Toxicological data
As far as possible and customary, SI units are used. Unless otherwise noted, the data given apply to standard conditions .

T-2 toxin is a mycotoxin (poison from mold ) belonging to the trichothecenes group and a Fusarium toxin . It is one of the type A trichothecenes and arises as a metabolic product of fungi of various genera, mainly members of the Fusarium genus , such as Fusarium sporotrichioides and Fusarium tricinctum .

toxicology

The toxin is toxic to both mammals and birds, with oral LD 50 values ​​between 1 and 4 mg / kg body weight. In some animal species (cattle, mice, pigs) the administration caused gastric bleeding, diarrhea and drowsiness. A carcinogenic effect in various animals has been proven.

Individual evidence

  1. a b c d T-2 toxin data sheet from Sigma-Aldrich , accessed on May 9, 2011 ( PDF ).
  2. a b Entry on T-2 toxin in the ChemIDplus database of the United States National Library of Medicine (NLM)
  3. ^ Mary J. Duffy, R. Stephen Reid: Measurement of the stability of T-2 toxin in aqueous solution , In: Chemical Research in Toxicology , 1993, 6: pp. 524-529. doi : 10.1021 / tx00034a021
  4. ^ A b Journal of Agricultural and Food Chemistry . Vol. 26, p. 246, 1978.
  5. a b Developments in Food Science. Vol. 4, p. 135, 1983.
  6. a b Biotechnology and Bioengineering. Vol. 10, p. 445, 1968.
  7. a b Journal of the American Veterinary Medical Association. Vol. 163, pp.
  8. a b Developments in Food Science. Vol. 4, p. 135, 1983.