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Cherewyk JE, Blakley BR, Al-Dissi AN. The C-8-S-isomers of ergot alkaloids - a review of biological and analytical aspects. Mycotoxin Res 2024; 40:1-17. [PMID: 37953416 PMCID: PMC10834577 DOI: 10.1007/s12550-023-00507-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 10/03/2023] [Accepted: 10/30/2023] [Indexed: 11/14/2023]
Abstract
Ergot alkaloids are secondary metabolites that are produced by fungi and contaminate cereal crops and grasses. The ergot alkaloids produced by Claviceps purpurea are the most abundant worldwide. The metabolites exist in two configurations, the C-8-R-isomer (R-epimer) and the C-8-S-isomer (S-epimer). These two configurations can interconvert to one another. Ergot alkaloids cause toxic effects after consumption of ergot-contaminated food and feed at various concentrations. For bioactivity reasons, the C-8-R-isomers have been studied to a greater extent than the C-8-S-isomer since the C-8-S-isomers were considered biologically inactive. However, recent studies suggest the contrary. Analytical assessment of ergot alkaloids now includes the C-8-S-isomers and high concentrations of specific C-8-S-isomers have been identified. The inclusion of the C-8-S-isomer in regulatory standards is reviewed. This review has identified that further research into the C-8-S-isomers of ergot alkaloids is warranted. In addition, the inclusion of the C-8-S-isomers into regulatory recommendations worldwide for food and feed should be implemented. The objectives of this review are to provide an overview of historic and current studies that have assessed the C-8-S-isomers. Specifically, this review will compare the C-8-R-isomers to the C-8-S-isomers with an emphasis on the biological activity and analytical assessment.
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Affiliation(s)
- Jensen E Cherewyk
- Department of Veterinary Biomedical Sciences, Western College of Veterinary Medicine, University of Saskatchewan, Saskatoon, SK, S7N 5B4, Canada.
| | - Barry R Blakley
- Department of Veterinary Biomedical Sciences, Western College of Veterinary Medicine, University of Saskatchewan, Saskatoon, SK, S7N 5B4, Canada
| | - Ahmad N Al-Dissi
- Department of Veterinary Pathology, Western College of Veterinary Medicine, University of Saskatchewan, Saskatoon, SK, S7N 5B4, Canada
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Tittlemier SA, Bestvater L, Chan J, Timofeiev V, Richter A, Wang K, Ruan Y, Izydorczyk M, Fu BX. Diverging fates of cadmium and glyphosate during pasta cooking. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2023; 40:1459-1469. [PMID: 37812147 DOI: 10.1080/19440049.2023.2264976] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Accepted: 09/25/2023] [Indexed: 10/10/2023]
Abstract
Durum wheat cultivars with varying abilities to accumulate cadmium were grown and treated in the field with a glyphosate-containing herbicide at different stages of maturity to produce grain with higher and lower concentrations of cadmium (0.066-0.214 mg/kg) and glyphosate (0.474-0.874 mg/kg). The grain was milled, and fractions were analysed for cadmium and glyphosate. The highest concentrations for both cadmium and glyphosate were associated with bran and shorts, although the percentage of total cadmium mass in bran (23-25%) was less than glyphosate (38%). The preparation of dried pasta from semolina and flour milling fractions reduced concentrations by a factor of 1.8 for glyphosate and 1.4 for cadmium. Dried pasta was cooked and analysed along with the cooking water for cadmium and glyphosate at seven-time points from 0 to 15 min. Concentrations of glyphosate in cooked pasta decreased significantly with cooking time; no decrease was observed for cadmium concentrations. Analysis of cooking water demonstrated that glyphosate migrated from pasta to the cooking water. After 15 min of cooking, approximately 73% of the total glyphosate mass had transferred from pasta to cooking water. Over the same time period, only 5% of the total cadmium mass had transferred from pasta to cooking water.
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Affiliation(s)
- Sheryl A Tittlemier
- Grain Research Laboratory, Canadian Grain Commission, Winnipeg, Manitoba, Canada
| | - Lianna Bestvater
- Grain Research Laboratory, Canadian Grain Commission, Winnipeg, Manitoba, Canada
| | - Jason Chan
- Grain Research Laboratory, Canadian Grain Commission, Winnipeg, Manitoba, Canada
| | - Valentina Timofeiev
- Grain Research Laboratory, Canadian Grain Commission, Winnipeg, Manitoba, Canada
| | - Anja Richter
- Grain Research Laboratory, Canadian Grain Commission, Winnipeg, Manitoba, Canada
| | - Kun Wang
- Grain Research Laboratory, Canadian Grain Commission, Winnipeg, Manitoba, Canada
| | - Yuefeng Ruan
- Swift Current Research and Development Centre, Agriculture and Agri-Food Canada, Swift Current, Saskatchewan, Canada
| | - Marta Izydorczyk
- Grain Research Laboratory, Canadian Grain Commission, Winnipeg, Manitoba, Canada
| | - Bin Xiao Fu
- Grain Research Laboratory, Canadian Grain Commission, Winnipeg, Manitoba, Canada
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Silva Â, Mateus ARS, Barros SC, Silva AS. Ergot Alkaloids on Cereals and Seeds: Analytical Methods, Occurrence, and Future Perspectives. Molecules 2023; 28:7233. [PMID: 37894711 PMCID: PMC10609535 DOI: 10.3390/molecules28207233] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 10/10/2023] [Accepted: 10/18/2023] [Indexed: 10/29/2023] Open
Abstract
Ergot alkaloids are secondary metabolites resulting from fungi of the genus Claviceps that have proven to be highly toxic. These mycotoxins commonly infect cereal crops such as wheat, rye, barley, and oats. Due to the increase worldwide consumption of cereal and cereal-based products, the presence of ergot alkaloids in food presents a concern for human safety. For this reason, it is essential to develop several analytical methods that allow the detection of these toxic compounds. This review compiles and discusses the most relevant studies and methods used in the detection and quantification of ergot alkaloids. Moreover, the decontamination techniques are also addressed, with special attention to sorting, cleaning, frying, baking, peeling, and ammonization methods, as they are the only ones already applied to ergot alkaloids.
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Affiliation(s)
- Ângela Silva
- University of Coimbra, Faculty of Pharmacy, Polo III, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal; (Â.S.); (A.R.S.M.)
| | - Ana Rita Soares Mateus
- University of Coimbra, Faculty of Pharmacy, Polo III, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal; (Â.S.); (A.R.S.M.)
- National Institute for Agricultural and Veterinary Research (INIAV), I.P., 4485-655 Vila do Conde, Portugal;
| | - Sílvia Cruz Barros
- National Institute for Agricultural and Veterinary Research (INIAV), I.P., 4485-655 Vila do Conde, Portugal;
| | - Ana Sanches Silva
- University of Coimbra, Faculty of Pharmacy, Polo III, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal; (Â.S.); (A.R.S.M.)
- Center for Study in Animal Science (CECA), ICETA, University of Oporto, 4501-401 Oporto, Portugal
- Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), 1300-477 Lisbon, Portugal
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Cherewyk JE, Grusie-Ogilvie TJ, Parker SE, Blakley BR, Al-Dissi AN. The Impact of Storage Temperature and Time on Ergot Alkaloid Concentrations. Toxins (Basel) 2023; 15:497. [PMID: 37624254 PMCID: PMC10467117 DOI: 10.3390/toxins15080497] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 07/27/2023] [Accepted: 08/03/2023] [Indexed: 08/26/2023] Open
Abstract
Ergot sclerotia produce toxic secondary metabolites, ergot alkaloids, that infect cereal crops and grasses. Ergot alkaloids have two isomeric configurations: the C-8-R-isomer (R-epimer), and the C-8-S-isomer (S-epimer). Ergot contaminated matrices, such as cereal grains or grasses, may be stored for extended periods at various temperatures before being analyzed, utilized, or consumed. This study assessed the concentration of six common ergot alkaloids in both configurations found in naturally contaminated wheat over time (one, two, and four months) at different temperatures (room temperature, +4 °C, and -20 °C) using ultra-high-performance liquid chromatography-tandem mass spectrometry. The data indicate that the total ergot concentration within a natural contaminated sample varies over time at room temperature, +4 °C, and -20 °C. The total ergot concentration increased until month two, and decreased at month four, independent of temperature (p < 0.05). The total R-epimer concentration appeared to be less stable over time than the total S-epimer concentration. The changes in the total R and total S-epimer concentrations may have been caused by changes in the ergocristine and ergocristinine concentrations, respectively. Time and temperature should be considered when storing potentially contaminated matrices in a laboratory or practical agriculture situations. Quantification of ergot contaminated matrices should occur prior to their use to ensure the most reliable estimates of the concentration of ergot.
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Affiliation(s)
- Jensen E. Cherewyk
- Department of Veterinary Biomedical Sciences, Western College of Veterinary Medicine, University of Saskatchewan, Saskatoon, SK S7N 5B4, Canada;
| | | | - Sarah E. Parker
- Centre for Applied Epidemiology, Large Animal Clinical Sciences, Western College of Veterinary Medicine, University of Saskatchewan, Saskatoon, SK S7N 5B4, Canada;
| | - Barry R. Blakley
- Department of Veterinary Biomedical Sciences, Western College of Veterinary Medicine, University of Saskatchewan, Saskatoon, SK S7N 5B4, Canada;
| | - Ahmad N. Al-Dissi
- Department of Veterinary Pathology, Western College of Veterinary Medicine, University of Saskatchewan, Saskatoon, SK S7N 5B4, Canada;
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Stanford K, Schwartzkopf-Genswein KS, Meléndez DM, Ngo S, Harding M, McAllister TA, Schatzmayr D, Swift ML, Blakley B, Ribeiro GO. Effects of Heating, Pelleting, and Feed Matrix on Apparent Concentrations of Cereal Ergot Alkaloids in Relation to Growth Performance and Welfare Parameters of Backgrounding Beef Steers. Toxins (Basel) 2022; 14:580. [PMID: 36136518 PMCID: PMC9500729 DOI: 10.3390/toxins14090580] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 08/15/2022] [Accepted: 08/22/2022] [Indexed: 12/04/2022] Open
Abstract
As the contamination of cereal grains with ergot has been increasing in Western Canada, studies were undertaken to evaluate the impacts of heating (60, 80, 120, or 190 °C) alone or in combination with pelleting on concentrations of ergot alkaloids. Fifteen samples of ergot-contaminated grain from Alberta and Saskatchewan were assayed for R and S epimers of six alkaloids (ergocryptine, ergocristine, ergocornine, ergometrine, ergosine, and ergotamine) using HPLC MS/MS. Five samples with distinct alkaloid profiles were then selected for heating and pelleting studies. Heating resulted in a linear increase (p < 0.05) of total R and total S epimers with increasing temperature, although some individual R epimers were stable (ergometrine, ergosine, ergotamine). Pelleting also increased (p < 0.05) concentrations of total R and total S epimers detected, although ergometrine concentration decreased (p < 0.05) after pelleting. A feeding study arranged in a 2 × 2 factorial structure used 48 backgrounding Angus-cross steers fed four different diets: (1) Control Mash (CM, no added ergot), (2) Control Pellet (CP), (3) Ergot Mash (EM), or (4) Ergot Pellet (EP). Pelleting heated the ergot to 90−100 °C under 4 bars pressure, but the ergot used in the feeding study was not otherwise heated. Alkaloid concentrations of EM and EP varied by up to 1.1 mg/kg depending on the feed matrix assayed. No differences among treatments were noted for growth performance, feed intake, feed conversion, concentrations of serum prolactin and haptoglobin, hair cortisol, or in temperatures of extremities measured by infrared thermography. The only negative impacts of ergot alkaloids were on blood parameters indicative of reduced immune function or chronic inflammation. Pelleting did not heighten the negative clinical outcomes of ergot, although alkaloid concentrations of pelleted feed increased depending on the matrix assayed. It was hypothesized that the heat and pressure associated with pelleting may enhance the recovery of alkaloids from pelleted feed.
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Affiliation(s)
- Kim Stanford
- Department of Biological Sciences, University of Lethbridge, 4401 University Dr. Lethbridge, Lethbridge, AB T1K 3M4, Canada
| | - Karen S. Schwartzkopf-Genswein
- Agriculture and Agri-Food Canada Research and Development Center, 5401-1st Ave. S. Lethbridge, Lethbridge, AB T1J 4B1, Canada
| | - Daniela M. Meléndez
- Agriculture and Agri-Food Canada Research and Development Center, 5401-1st Ave. S. Lethbridge, Lethbridge, AB T1J 4B1, Canada
| | - Skyler Ngo
- Department of Biological Sciences, University of Lethbridge, 4401 University Dr. Lethbridge, Lethbridge, AB T1K 3M4, Canada
| | - Michael Harding
- Alberta Agriculture, Forestry and Rural Economic Development, Crop Diversification Center South, Brooks, AB T1R 1E6, Canada
| | - Tim A. McAllister
- Agriculture and Agri-Food Canada Research and Development Center, 5401-1st Ave. S. Lethbridge, Lethbridge, AB T1J 4B1, Canada
| | - Dian Schatzmayr
- DSM–BIOMIN Research Center, Technopark 1, 3430 Tulln, Austria
| | - Mary Lou Swift
- Department of Agricultural, Food and Nutritional Sciences, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Barry Blakley
- Department of Veterinary Biomedical Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A2, Canada
| | - Gabriel O. Ribeiro
- Department of Animal and Poultry Science, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
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Cherewyk JE, Grusie-Ogilvie TJ, Parker SE, Blakley BR, Al-Dissi AN. Ammonization of the R- and S-Epimers of Ergot Alkaloids to Assess Detoxification Potential. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:8931-8941. [PMID: 35830571 PMCID: PMC9335869 DOI: 10.1021/acs.jafc.2c01583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Detoxification of ergot-contaminated feed by ammonia would be a practical application, given that ammonia is routinely used in the agriculture industry. To assess the effects of ammonia on ergot alkaloids, natural ergot-contaminated wheat was ammoniated. The total concentration of ergot alkaloids (R- and S-epimers) decreased after exposure to ammonia (8-29%). Separately, the total R-epimers decreased in concentration (40-66%), whereas the total S-epimers increased (21-81%). Specific ergot alkaloids demonstrated degradation and/or epimerization after exposure to ammonia, potentially associated with structural differences, and influenced the total concentrations observed. Ammonization of ergot standards resulted in potential degradation products and epimerization, supporting the above results. The use of ultrahigh-performance liquid chromatography-tandem mass spectrometry provides an updated assessment of the detoxification potential of ammonia for ergot alkaloids and the quantification of the S-epimers. Ammonia alters the R- and S-epimers of ergot alkaloids, which may lead to a potential practical detoxification process of ergot-contaminated feed.
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Affiliation(s)
- Jensen E. Cherewyk
- Department
of Veterinary Biomedical Sciences, Western College of Veterinary Medicine, University of Saskatchewan, Saskatoon, Saskatchewan S7N 5B4, Canada
| | | | - Sarah E. Parker
- Centre
for Applied Epidemiology, Large Animal Clinical Sciences, Western
College of Veterinary Medicine, University
of Saskatchewan, Saskatoon, Saskatchewan S7N 5B4, Canada
| | - Barry R. Blakley
- Department
of Veterinary Biomedical Sciences, Western College of Veterinary Medicine, University of Saskatchewan, Saskatoon, Saskatchewan S7N 5B4, Canada
| | - Ahmad N. Al-Dissi
- Department
of Veterinary Pathology, Western College of Veterinary Medicine, University of Saskatchewan, Saskatoon, Saskatchewan S7N 5B4, Canada
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Kunz BM, Voß A, Dalichow J, Weigel S, Rohn S, Maul R. Impact of experimental thermal processing of artificially contaminated pea products on ochratoxin A and phomopsin A. Mycotoxin Res 2021; 37:63-78. [PMID: 33068264 PMCID: PMC7819913 DOI: 10.1007/s12550-020-00413-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2020] [Revised: 10/01/2020] [Accepted: 10/05/2020] [Indexed: 11/08/2022]
Abstract
Fungi of Aspergillus and Penicillium genus can infect peas (Pisum sativum), leading to a contamination with the nephrotoxic and carcinogenic ochratoxin A (OTA). Under unfavourable conditions, a fungus primarily found on lupines, Diapothe toxica, may also grow on peas and produce the hepatotoxic phomopsin A (PHOA). To study the effect of processing on OTA and PHOA content, two model products-wheat/rye-mixed bread with pea flour addition and pea pasta-were manufactured at small-business scale from artificially contaminated pea flour. The decrease of OTA and PHOA contents were monitored along the production process as indicators for toxin transformation. Pea bread dough was subjected to proofing for 30-40 min at 32 °C and baked at 250 °C to 230 °C for 40 min. OTA content (LODs < 0.1 μg/kg) showed a reduction in the bread crust (initially 17.0 μg/kg) to 88% and no reduction in the crumb (110%). For PHOA (LODs < 3.6 μg/kg), a decrease to approximately 21% occurred in the bread crust (initially 12.5 μg/kg), whilst for crumb, a less intense decrease to 91% was found. Pea pasta prepared with two toxin levels was extruded at room temperature, dried and cooked for 8 min in boiling water. In pea pasta, OTA was reduced from 29.8 to 13.9 μg/kg by 22% each after cooking, whilst 15% and 10% of the initial toxin amounts were found in the cooking water, respectively. For PHOA, 60% and 78% of initially 14.3 μg/kg and 7.21 μg/kg remained in the cooked pasta. As only the decrease of the initial content was measured and no specific degradation products could be detected, further research is needed to characterise potential transformation products. Heat treatment reduces the initial PHOA content stronger than the OTA content during pasta cooking and bread making. However, significant amounts of both toxins would remain in the final products.
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Affiliation(s)
- Birgitta Maria Kunz
- Department Safety in the Food Chain, German Federal Institute for Risk Assessment (BfR), Max-Dohrn-Str. 8-10, 10589, Berlin, Germany
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 , Hamburg, Germany
| | - Alexander Voß
- Institute for Food and Environmental Research (ILU) e. V., Arthur-Scheunert-Allee 40-41, 14558, Nuthetal, Germany
| | - Julia Dalichow
- Institute for Food and Environmental Research (ILU) e. V., Arthur-Scheunert-Allee 40-41, 14558, Nuthetal, Germany
| | - Stefan Weigel
- Department Safety in the Food Chain, German Federal Institute for Risk Assessment (BfR), Max-Dohrn-Str. 8-10, 10589, Berlin, Germany
| | - Sascha Rohn
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 , Hamburg, Germany.
- Institute for Food and Environmental Research (ILU) e. V., Arthur-Scheunert-Allee 40-41, 14558, Nuthetal, Germany.
- Technische Universität Berlin, Institute of Food Chemistry and Analysis, Gustav-Meyer-Allee 25, 13355, Berlin, Germany.
| | - Ronald Maul
- Department Safety in the Food Chain, German Federal Institute for Risk Assessment (BfR), Max-Dohrn-Str. 8-10, 10589, Berlin, Germany
- Max Rubner Institute, Hermann-Weigmann-Straße 1, 24103, Kiel, Germany
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Cherewyk JE, Parker SE, Blakley BR, Al-Dissi AN. Assessment of the vasoactive effects of the (S)-epimers of ergot alkaloids in vitro. J Anim Sci 2020; 98:5868065. [PMID: 32629472 PMCID: PMC7373324 DOI: 10.1093/jas/skaa203] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Accepted: 07/04/2020] [Indexed: 11/14/2022] Open
Abstract
Ergot alkaloids are produced by the fungus Claviceps purpurea and their levels are carefully monitored in animal and human diets due to their harmful effects and widespread contamination of cereal crops. Ergot alkaloids exist in two forms known as the (R)- and (S)-epimers with only the former being monitored in diets in North America. The (S)-epimers of ergot alkaloids are thought to be biologically inactive and, therefore, harmless. A major mechanism by which the (R)-epimers of ergot alkaloids produce their toxic effect is through vasoconstriction. Therefore, the objective of this study was to examine the vasoactivity potential (contractile response) of four (S)-epimers, namely ergocryptinine, ergocristinine, ergocorninine, and ergotaminine utilizing an in vitro arterial tissue bath system. Bovine metatarsal arteries (n = 6, ergocryptinine and ergocorninine; n = 6, ergocristinine and ergotaminine; n = 6 arteries/(S)-epimer, total n = 12) were collected from healthy mixed-breed beef steers immediately after slaughter, cut into 3-mm arterial cross sections, and suspended in a tissue bath with continuously oxygenated Krebs–Henseleit buffer. To assess the contractile response of each (S)-epimer, a cumulative contractile dose–response curve was constructed by incubating arteries with increasing concentrations (1 × 10−11 to 1 × 10−6 M) of that (S)-epimer. Contractile responses were recorded as grams of tension and were normalized to an initial contraction of phenylephrine. Contrary to the widespread belief, all tested (S)-epimers were found vasoactive and produced a concentration-dependent arterial contractile response similar to what has been reported for the (R)-epimers. The arterial contractile response to ergotaminine was strongest and was significantly greater than that of ergocryptinine and ergocristinine at the highest concentration used (P ≤ 0.01). Our results indicate that the (S)-epimers are biologically active and are likely harmful similar to the (R)-epimers. The levels of (S)-epimers should be carefully monitored in human and animal diets worldwide.
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Affiliation(s)
- Jensen E Cherewyk
- Toxicology Centre, University of Saskatchewan, Saskatoon, SK, Canada
| | - Sarah E Parker
- Centre for Applied Epidemiology, Large Animal Clinical Sciences, Western College of Veterinary Medicine, University of Saskatchewan, Saskatoon, SK, Canada
| | - Barry R Blakley
- Department of Veterinary Biomedical Sciences, Western College of Veterinary Medicine, University of Saskatchewan, Saskatoon, SK, Canada
| | - Ahmad N Al-Dissi
- Department of Veterinary Pathology, Western College of Veterinary Medicine, University of Saskatchewan, Saskatoon, SK, Canada
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Covariation of Ergot Severity and Alkaloid Content Measured by HPLC and One ELISA Method in Inoculated Winter Rye across Three Isolates and Three European Countries. Toxins (Basel) 2020; 12:toxins12110676. [PMID: 33114663 PMCID: PMC7692364 DOI: 10.3390/toxins12110676] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2020] [Revised: 10/14/2020] [Accepted: 10/15/2020] [Indexed: 12/28/2022] Open
Abstract
Ergot caused by Claviceps purpurea is a problem for food and feed security in rye due to the occurrence of toxic ergot alkaloids (EAs). For grain elevators and breeders, a quick, easy-to-handle, and cheap screening assay would have a high economic impact. The study was performed to reveal (1) the covariation of ergot severity (= percentage of sclerotia in harvested grain) and the content of 12 EAs determined by high performance liquid chromatography (HPLC) and (2) the covariation between these traits and results of one commercial enzyme linked immunosorbent assays (ELISA). In total, 372 winter rye samples consisting of a diverse set of genotypes, locations from Germany, Austria, and Poland over two years, and three isolates were analyzed. Ergocornine and α-ergocryptine were detected as major EAs. Ergocristinine occurred as a minor component. Claviceps isolates from different countries showed a similar EA spectrum, but different quantities of individual EAs. A moderate, positive covariation between ergot severity and EA content determined by HPLC was observed across two years (r = 0.53, p < 0.01), but large deviation from the regression was detected. ELISA values did neither correlate with the HPLC results nor with ergot severity. In conclusion, a reliable prediction of the EA content based on ergot severity is, at present, not possible.
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Elmassry MM, Zayed A, Farag MA. Gut homeostasis and microbiota under attack: impact of the different types of food contaminants on gut health. Crit Rev Food Sci Nutr 2020; 62:738-763. [DOI: 10.1080/10408398.2020.1828263] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- Moamen M. Elmassry
- Department of Biological Sciences, Texas Tech University, Lubbock, Texas, USA
| | - Ahmed Zayed
- Department of Pharmacognosy, College of Pharmacy, Tanta University, Tanta, Egypt
- Institute of Bioprocess Engineering, Technical University of Kaiserslautern, Kaiserslautern, Germany
| | - Mohamed A. Farag
- Department of Pharmacognosy, College of Pharmacy, Cairo University, Cairo, Egypt
- Department of Chemistry, School of Sciences & Engineering, The American University in Cairo, New Cairo, Egypt
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12
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Fate of Free and Modified Forms of Mycotoxins during Food Processing. Toxins (Basel) 2020; 12:toxins12070448. [PMID: 32664378 PMCID: PMC7404972 DOI: 10.3390/toxins12070448] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Revised: 06/08/2020] [Accepted: 07/02/2020] [Indexed: 11/17/2022] Open
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13
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Tittlemier S, Cramer B, Dall’Asta C, Iha M, Lattanzio V, Maragos C, Solfrizzo M, Stranska M, Stroka J, Sumarah M. Developments in mycotoxin analysis: an update for 2018-19. WORLD MYCOTOXIN J 2020. [DOI: 10.3920/wmj2019.2535] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
This review summarises developments on the analysis of various matrices for mycotoxins that have been published in the period from mid-2018 to mid-2019. Analytical methods to determine aflatoxins, Alternaria toxins, ergot alkaloids, fumonisins, ochratoxins, patulin, trichothecenes, and zearalenone are covered in individual sections. Advances in sampling strategies are also discussed in a dedicated section. In addition, developments in multi-mycotoxin methods – including comprehensive mass spectrometric-based methods as well as simple immunoassays – are also reviewed. This critical review aims to briefly present the most important recent developments and trends in mycotoxin determination as well as to address limitations of the presented methodologies.
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Affiliation(s)
- S.A. Tittlemier
- Canadian Grain Commission, Grain Research Laboratory, Winnipeg, MB, R3C 3G8, Canada
| | - B. Cramer
- University of Münster, Institute of Food Chemistry, Corrensstr. 45, 48149 Münster, Germany
| | - C. Dall’Asta
- Università di Parma, Department of Food and Drug, Viale delle Scienze 23/A, 43124 Parma, Italy
| | - M.H. Iha
- Adolfo Lutz Institute of Ribeirão Preto, CEP 14085-410, Ribeirão Preto-SP, Brazil
| | - V.M.T. Lattanzio
- National Research Council of Italy, Institute of Sciences of Food Production, via Amendola 122/O, 70126 Bari, Italy
| | - C. Maragos
- United States Department of Agriculture, ARS National Center for Agricultural Utilization Research, Peoria, IL 61604, USA
| | - M. Solfrizzo
- National Research Council of Italy, Institute of Sciences of Food Production, via Amendola 122/O, 70126 Bari, Italy
| | - M. Stranska
- Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic
| | - J. Stroka
- European Commission, Joint Research Centre, 2440 Geel, Belgium
| | - M. Sumarah
- Agriculture and Agri-Food Canada, London Research and Development Centre, London, ON, N5V 4T3, Canada
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