High-performance liquid chromatography of sterigmatocystin and other metabolites of Aspergillus versicolor

A versiconal hemiacetal acetate converting enzyme in aflatoxin biosynthesis

Conversion of the aflatoxin biosynthetic intermediate versiconal hemiacetal acetate (VHA) in a cell free extract of Aspergillus parasiticus ATCC 15517 is investigated. The enzymatic reaction is monitored by a method using high performance liquid chromatography (HPLC). The major product of the enzymatic reaction is a water soluble compound not chloroform-extractable at pH 7.5. The product becomes chloroform extractable upon acidification of the reaction medium and is separated and quantitated by reversed-phase HPLC. It is tentatively identified as 'versiconal hemiacetal alcohol,' which is converted to versicolorin C (VC) upon acid treatment.

Chromatographic and spectroscopic properties of hemiacetals of aflatoxin and sterigmatocystin metabolites

Improved fluorescence detection of aflatoxin B1 by chromatographic analysis is accomplished by conversion to the corresponding hemiacetal, aflatoxin B2a. Because the metabolites aflatoxin M1, aflatoxin P1, aflatoxin Q1, sterigmatocystin, and O-methylsterigmatocystin have the same molecular conversion site, we investigated the chromatographic and spectroscopic properties of hemiacetals of these compounds to assist in confirming aflatoxins and sterigmatocystins in human urine. Nuclear magnetic resonance and infrared absorbance were used to confirm the hemiacetal structure for aflatoxin B1 and sterigmatocystin. The ultraviolet absorbance, fluorescence, and chromatographic properties of the metabolites were investigated. Using these data, we optimized the detection and solvent conditions for high-performance liquid chromatography. We determined that, of the conditions studied, maximum sensitivity and resolution for the native aflatoxins were achieved with a mobile phase of methanol, tetrahydrofuran, and water, a C8 column in series with a C18 column, and fluorescence detection with 365 nm excitation and 430 nm emission wavelengths for aflatoxins B1 and M1 and with 500 nm emission wavelength for aflatoxins P1 and Q1. For the analysis of the hemiacetals, a mobile phase of methanol, acetonitrile, and water provided better chromatography and fluorescence detection. Sterigmatocystin and O-methylsterigmatocystin were readily converted to the hemiacetal forms, which, like the aflatoxins, were more polar and, therefore, earlier eluting by reversed-phase HPLC (methanol, acetonitrile, and water, 236 nm absorbance). These data are important to maximize the sensitivity and confidence for detecting the mycotoxin metabolites in biological specimens.

Toxic fungal metabolites in food

About 100 fungal metabolites may cause cancer, embryological defects, or other histopathological effects in mammals. They are produced by a wide variety of fungi. Few of these metabolites have significant acute toxicity. With the exception of aflatoxin B1 and sterigmatocystin, there is no conclusive evidence that any of them is carcinogenic. However, several of the compounds are mutagenic. Cytochalasin D and T-2 toxin are probably teratogenic. A wide variety of other histopathological effects have been shown. Liver damage has been most frequently reported. In almost all cases the molecular bases of these effects have not been extensively investigated. Although much is known about the routes by which some of the compounds are synthesized in vivo, nothing is known about control at the molecular level of these biosynthetic routes. Little is known about the biological degradation of these compounds or about the levels and incidences of them in food and animal feed. Future work in all these areas will depend on the further development of sensitive assay methods that are applicable to their measurement in food, in animal feed, and in animal tissues and body fluids and on the application of these methods to define exposure to these compounds in the diet.

Influence of trace elements and nitrogen sources on versicolorin production by a mutant strain of Aspergillus parasiticus

A mutant strain of Aspergillus parasiticus blocked in aflatoxin biosynthesis accumulates versicolorin A and versicolorin C. The effect of trace elements on the growth and versicolorin production by this strain was studied in a defined medium. The omission of manganese was slightly stimulatory to versicolorin production; when zinc was omitted from the medium, no detectable versicolorins were produced. Experiments on nitrogen sources in a high-sucrose medium indicated that fourfold to fivefold increases in versicolorin yields could be obtained by substituting 3 ml/l corn steep liquor or 0.1 M NH4NO3 for the 0.023 M (NH4)2SO3 used previously as the nitrogen source in studies on versicolorin production by this strain. These improved yields will facilitate attempts to accumulate enough versicolorin A and versicolorin C for toxicity and carcinogenicity testing. Chromatographic profiles of mycelial extracts of cultures grown in a defined medium with 0.1 M NH4NO3 as the nitrogen source revealed 2 previously unrecognized compounds. The accumulation of these new metabolites in a mutant blocked in aflatoxin production may indicate that they are biosynthetically related to aflatoxin.

[Hygienic significance of sterigmatocystin in vegetable foods. 1. Analytical detection of sterigmatocystin]

The present paper gives a survey of the chemical, physical and biological properties of the mycotoxin sterigmatocystin. It must be regarded as toxic to warm-blooded animals and as cancerogenic. It is likely to occur in foods; therefore, its analytical detection is necessary. With reference to known confirmatory reactions, a method is described for the semi-quantitative determination of sterigmatocystin in fruit and vegetables. This method permits to detect 20 microgram/kg of food by means of thin-layer chromatography, after column-chromatographic purification on silica gel. The identity is confirmed by derivatization to the semi-acetal by treatment with trifluoro-acetic anhydride. The method is suited especially for the routine control of foods.