IDENTIFICATION OF HAZARDOUS FUSARIUM SECONDARY METABOLITES OCCURRING IN FOOD RAW MATERIALS

Molecular toxicology and carcinogenesis of fumonisins: a review

Fumonisins, discovered in 1988 are a group of naturally occurring toxins produced by fusarium pathogenic fungi. Besides their presence in animal feeds, contamination of human foods such as corn, millet, oats, rye, barley, wheat and their products are widespread. Exposure to fumonisins results in species and organ specific toxicities including neurological disorders among equids, pulmonary edema in swine, esophageal cancer in humans and both kidney and liver related toxicities in rodents. This review seeks to consolidate groundbreaking research on the science of fumonisins toxicity, highlight recent progress on fumonisins research, and provide an overview of plausible mechanistic biomarkers for fumonisins exposure assessment.

Two new species of the Fusarium fujikuroi species complex isolated from the natural environment

Two new species in the Fusarium fujikuroi species complex (FFSC) are introduced. One of these, represented by strain CBS 454.97 was isolated from plant debris (Striga hermonthica) in the Sudan, while the second, represented by strains CBS 119850 and CBS 483.94, which originated from soil in Australia. Molecular analyses were performed including TEF1 spanning 576 bp region, 860 bp region of rPB2, and 500 bp BT2 region. Phylogenetic trees based on these regions showed that the two species are clearly distinct from all known taxa in the F. fujikuroi species complex. Based on phenotypic, physiological characters and molecular data, we introduce Fusarium sudanense and Fusarium terricola as novel species in the complex.

What about the 'other' Fusarium mycotoxins?

Most Fusarium species are capable of producing mycotoxins that may cause adverse effects on human or animal health. The most commonly studied Fusarium mycotoxins include trichothecenes, zearalenone and fumonisins. However, it seems that nearly all of the most prevalent Fusarium species infecting grains are also capable of producing other toxic metabolites. The existing studies, although exiguous, have clearly demonstrated that other toxic metabolites of Fusarium spp. are also present in our foods and feeds, occasionally at very high levels. It is apparent that since mycotoxins, including these 'other' metabolites, are natural toxins, they cannot be completely eliminated from food and feed chains. However, scientific studies are needed to determine their true significance. Thus, the mechanism and level of toxicity as well as presence and concentration levels will have to be fully clarified. In this paper, we briefly review the prevalence of the dominant Fusarium species contaminating maize and small-grain cereals worldwide, and the current knowledge on the biological activity as well as the natural occurrence of their selected less-known toxic metabolites. Additionally, the significance of these 'other' Fusarium mycotoxins is discussed.

Cytotoxicity assays for mycotoxins produced by Fusarium strains: a review

Mycotoxins are naturally occurring toxic secondary metabolites of fungi that may be present in food and feed. Several of these mycotoxins have been associated with human and animal diseases. Fusarium species, found worldwide in cereals and other food types for human and animal consumption, are the most important toxigenic fungi in northern temperate regions. The overall economical loss and the detrimental health effects in humans and animals of mycotoxin contamination are enormous and therefore, rapid screening methods will form an important tool in the protection of humans and animals as well as to minimize economical losses by early detection. An overview of methods for the determination of cytotoxicity and the application of such bioassays to screen solid fungal cultures, cereals, respectively, food/feedstuffs for the presence and toxic potential of Fusarium mycotoxins is presented. Various cell lines including different endpoints of toxicity using vertebrate cells and the predictive value of the in vitro assays are reviewed. Bioassays are compared with existing chemical analytical methods and the possibilities and limitations of such systems are discussed. The review is based on 149 references.

Effect of fermentation on naturally occurring deoxynivalenol (DON) in Argentinean bread processing technology

The stability of naturally occurring DON was evaluated during the fermentation stage of the bread-making process on a pilot scale. Two different products, French bread and Vienna bread, were prepared with naturally contaminated wheat flour (150 mg kg(-1)) under controlled experimental conditions. Dough was fermented at 30, 40 and 50 degrees C according to standard procedures employed in Argentinean low-technology bakeries. When the dough was fermented at 50 degrees C, the maximum reduction was 56% for the Vienna bread, with French bread being reduced by 41%. DON reduction during bread-making occurs not only in the baker due to thermal decomposition, but also during the fermentation step. The Argentinean traditional bread-making process might reduce DON levels during the fermentation stages if the dough is leavened at temperatures > 30 degrees C.

Is Fusarium culmorum isotrichodermin-15-hydroxylase different from other fungal species?

Fusarium spp. are ubiquitous fungi infecting cereals and grains, and therefore constitute a major problem for agriculture. Their trichothecene metabolites, and in particular deoxynivalenol and its 3-acetylated derivative, are the mycotoxins involved. The major metabolite produced by Fusarium culmorum is 3-acetyldeoxynivalenol. Studies in vivo with Fusarium culmorum have established that its tricyclic intermediate, isotrichodermin, is a major biosynthetic precursor, which is hydroxylated at position 15 to give 15-deacetylcalonectrin, prior to being converted to the product. In a preliminary in vitro investigation of the cell-free system involved in this transformation, we suggested that cytochrome P450 enzymes are not involved. In this paper, the isotrichodermin-15-hydroxylase from the microsomal fraction of Fusarium culmorum was solubilized and partially purified (60 fold). Our studies with cofactors indicate that this enzyme is a flavoprotein, and the inducers tested highly indicate that indeed the hydroxylase is not attached to cytochrome P450. This is particularly interesting, since the only other enzyme catalyzing the same reaction isolated from Fusarium sporotrichiodes is attached to cytochrome P450.

Biosynthesis of 3-acetyldeoxynivalenol and sambucinol. Identification of the two oxygenation steps after trichodiene

The first two oxygenation steps post-trichodiene in the biosyntheses of the trichothecenes 3-acetyldeoxynivalenol and sambucinol were investigated. The plausible intermediates 2-hydroxytrichodiene (2alpha- and 2beta-) and 12,13-epoxytrichodiene and the dioxygenated compounds 12,13-epoxy-9,10-trichoene-2-ol (2alpha- and 2beta-) were prepared specifically labeled with stable isotopes. They were then fed separately and/or together to Fusarium culmorum cultures, and the derived trichothecenes were isolated, purified, and analyzed. The stable isotopes enable easy localization of the labels in the products by 2H NMR, 13C NMR, and mass spectrometry. We found that 2alpha-hydroxytrichodiene is the first oxygenated step in the biosynthesis of both 3-acetyldeoxynivalenol and sambucinol. The stereoisomer 2beta-hydroxytrichodiene and 12,13-epoxytrichodiene are not biosynthetic intermediates and have not been isolated as metabolites. We also demonstrated that the dioxygenated 12, 13-epoxy-9,10-trichoene-2alpha-ol is a biosynthetic precursor to trichothecenes as had been suggested in a preliminary work. Its stereoisomer was not found in the pathway. A further confirmation of our results was the isolation of both oxygenated trichodiene derivatives 2alpha-hydroxytrichodiene and 12,13-epoxy-9, 10-trichoene-2alpha-ol as natural metabolites in F. culmorum cultures.