Degradation and epimerization of ergot alkaloids after baking and in vitro digestion

Merkel, Stefan; Dib, Baha; Maul, Ronald; Köppen, Robert; Koch, Matthias; Nehls, Irene

doi:10.1007/s00216-012-6386-8

Cited by 31 publications

(28 citation statements)

References 27 publications

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“…A shift in the epimeric ratio towards the -inine forms during baking has been elsewhere reported in the literature (Baumann et al, 1985;Wolff et al, 1988;Franzmann et al, 2010;Merkel et al, 2012). When looking separately to unprocessed and processed foods, some differences were observed.…”

Section: Occurrence Data On Foodsupporting

confidence: 60%

Human and animal dietary exposure to ergot alkaloids

Arcella¹,

Ruiz²,

Innocenti³

et al. 2017

EFS2

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The ergot alkaloids (EAs) are mycotoxins produced by several species of fungi in the genus Claviceps. In Europe, Claviceps purpurea is the most widespread species and it commonly affects cereals such as rye, wheat, triticale, barley, millets and oats. Food and feed samples used to estimate human and animal dietary exposure were analysed for the 12 main C. purpurea EAs: ergometrine, ergosine, ergocornine, ergotamine, ergocristine, ergocryptine (a-and b-isomers) and their corresponding -inine (S)-epimers. The highest levels of EAs were reported in rye and rye-containing commodities. In humans, mean chronic dietary exposure was highest in 'Toddlers' and 'Other children' with maximum UB estimates of 0.47 and 0.46 lg/kg bw per day, respectively. The 95th percentile exposure was highest in 'Toddlers' with a maximum UB estimate of 0.86 lg/kg bw per day. UB estimations were on average fourfold higher than LB estimations. Average acute exposure (MB estimations) ranged from 0.02 lg/kg bw per day in 'Infants' up to 0.32 lg/kg bw per day estimated in 'Other children'. For the 95th percentile acute exposure, the highest estimate was for a dietary survey within the age class 'Other children' (0.98 lg/kg bw per day). Dietary exposure estimates for animals, assuming a mean concentration scenario, varied between 0.31-0.46 lg/kg bw per day in beef cattle and 6.82-8.07 lg/kg bw per day (LB-UB) in piglets, while exposure estimates assuming a high concentration scenario (95th percentile) varied between 1.43-1.45 lg/kg bw per day and 16.38-16.61 lg/kg bw per day (LB-UB) in the same species. A statistically significant linear relationship between the content of sclerotia and the levels of EAs quantified was observed in different crops (barley, oats, rye, triticale and wheat grains). However, the absence of sclerotia cannot exclude the presence of EAs as samples with no sclerotia identified showed measurable levels of EAs ('false negatives').

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Section: Occurrence Data On Foodsupporting

confidence: 60%

Human and animal dietary exposure to ergot alkaloids

Arcella¹,

Ruiz²,

Innocenti³

et al. 2017

EFS2

View full text Add to dashboard Cite

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“…The action of the digestive juices to the alkaloid-CYN degradation is unclear. Merkel et al (2012), using a similar in vitro digestion model, also found degradation (at a moderate extent) of some ergot alkaloids by digestive juices, which was simply attributed to the presence of the digestive enzymes and varying pH conditions. On the other hand, it has been recently shown that some plant alkaloids can bind to bovine a-chymotrypsin (Zsila, K am an, Bog anyi, & J ozsvai, 2011) and fungal a-amylase (Tintu, Dileep, Augustine, & Sadasivan, 2012).…”

Section: Bioaccessibility Of Cynmentioning

confidence: 85%

Bioaccessibility and changes on cylindrospermopsin concentration in edible mussels with storage and processing time

et al. 2016

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a b s t r a c tThe alkaloid cylindrospermopsin has been recognized of increased concern due to the global expansion of its main producer, Cylindrospermopsis raciborskii. Previous studies have shown that bivalves can accumulate high levels of cylindrospermopsin. Based on the potential for human health risks, a provisional tolerable daily intake of 0.03 mg/kg-body weight has been recommended. However, the human exposure assessment has been based on the cylindrospermopsin concentration in raw food items. Thus, this study aimed to assess the changes on cylindrospermopsin concentration in edible mussels with storage and processing time as well as cylindrospermopsin bioaccessibility. Mussels, (Mytilus galloprovincialis) fed cylindrospermopsin-producing C. raciborskii, were subjected to the treatments and then analyzed by LC-MS/MS. Mussels stored frozen allowed a significantly higher recovery of cylindrospermopsin (52.5% in 48 h and 57.7% in one week). The cooking treatments did not produce significant differences in cylindrospermopsin concentration in the mussel matrices (flesh), however, cylindrospermopsin was found in the cooking water, suggesting that heat processing can be used to reduce the availability of cylindrospermopsin. The in vitro digestion considerably decreased the cylindrospermopsin availability in uncooked and steamed mussels, highlighting the importance in integrating the bioaccessibility of cylindrospermopsinin in the human health risk assessment.

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“…Citrinin (CIT) could also be efficiently degraded by heating (Trivede et al 1992 ). EAs are partly degraded and epimerized during bread baking; the ratio between epimers shifts towards the -inine forms (EFSA 2012 ; Merkel et al 2012 ).…”

Section: Physical Processing Methodsmentioning

confidence: 99%

Impact of food processing and detoxification treatments on mycotoxin contamination

et al. 2016

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Mycotoxins are fungal metabolites commonly occurring in food, which pose a health risk to the consumer. Maximum levels for major mycotoxins allowed in food have been established worldwide. Good agricultural practices, plant disease management, and adequate storage conditions limit mycotoxin levels in the food chain yet do not eliminate mycotoxins completely. Food processing can further reduce mycotoxin levels by physical removal and decontamination by chemical or enzymatic transformation of mycotoxins into less toxic products. Physical removal of mycotoxins is very efficient: manual sorting of grains, nuts, and fruits by farmers as well as automatic sorting by the industry significantly lowers the mean mycotoxin content. Further processing such as milling, steeping, and extrusion can also reduce mycotoxin content. Mycotoxins can be detoxified chemically by reacting with food components and technical aids; these reactions are facilitated by high temperature and alkaline or acidic conditions. Detoxification of mycotoxins can also be achieved enzymatically. Some enzymes able to transform mycotoxins naturally occur in food commodities or are produced during fermentation but more efficient detoxification can be achieved by deliberate introduction of purified enzymes. We recommend integrating evaluation of processing technologies for their impact on mycotoxins into risk management. Processing steps proven to mitigate mycotoxin contamination should be used whenever necessary. Development of detoxification technologies for high-risk commodities should be a priority for research. While physical techniques currently offer the most efficient post-harvest reduction of mycotoxin content in food, biotechnology possesses the largest potential for future developments.

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Degradation and epimerization of ergot alkaloids after baking and in vitro digestion

Cited by 31 publications

References 27 publications

Human and animal dietary exposure to ergot alkaloids

Human and animal dietary exposure to ergot alkaloids

Bioaccessibility and changes on cylindrospermopsin concentration in edible mussels with storage and processing time

Impact of food processing and detoxification treatments on mycotoxin contamination

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