Tricarballylic acid is a chemical by-product released from fumonisins during passage through the GI tract. Fumonisins are fungal toxins produced primarily by F. verticillioides. Tricarballylic acid is an inhibitor of the enzyme aconitase and therefore interferes with the Krebs cycle.
Significantly high tricarballylic acid could be caused by the intake of corn or corn-based food contaminated with fumonisins, a group of mycotoxins produced primarily by F. verticillioides and other related species. Tricarballylic acid is released from fumonisins during passage through the gastrointestinal tract.
Tricarballylic acid is an inhibitor of the enzyme aconitase and therefore interferes with the Krebs cycle.
The main symptoms of aconitase deficiency are myopathy and exercise intolerance. It may also act as a magnesium chelator. Tricarballylic acid is also a metabolite of a component of a substance in modified corn starch, octenylsuccinic acid, found in several infant formulas. Also, tricarballylic acid is a byproduct of beet sugar and maple sugar refining and might appear after the ingestion of these sugars. Tricarballylic acid is also released from fumonisins upon certain food processing conditions. Clinical syndromes due to the intact mycotoxin are rare and characterized by abdominal pain and diarrhea.
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