Degradation of the <i>Alternaria</i> Mycotoxins Alternariol, Alternariol Monomethyl Ether, and Altenuene upon Bread Baking

Siegel, David J.; Feist, M.; Proske, M.; Koch, Matthias; Nehls, Irene

doi:10.1021/jf102156w

Cited by 55 publications

(54 citation statements)

References 36 publications

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“…Current information reveals that Alternaria mycotoxins were barely degraded during wet baking, while significant degradation occurs upon dry baking, with stability decreasing in the ratio of AME > AOH > ALT [46]. Dibenzo--pyrones AOH and AME were stable to heating at 100 ∘ C in sunflower flour, while heat treatment at 121 ∘ C for 60 min significantly reduced the concentrations of these toxins in Alternaria contaminated sunflower flour.…”

Section: Stability Of Alternaria Mycotoxins the Stability Ofmentioning

confidence: 99%

“…Consequently, Alternaria mycotoxins were detected in cereals and derived products [46,[57][58][59][60][61][62][63][64][65][66][67][68][69][70][71][72][73][74][75][76], feed [74,[109][110][111][112][113], dairy products [114], grapes and by-products [27,77,115], tomatoes and derived products [31,47,77,81,106,113], nuts and by-products [102,116], spices [117], soybeans [76,116,118], sunflower seeds [85,104,107], vegetables [27,101], vegetable oils [105], strawberries …”

Section: Prevalence Of Alternaria Mycotoxinsmentioning

confidence: 99%

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AlternariaMycotoxins in Food and Feed: An Overview

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et al. 2017

Journal of Food Quality

140

127

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Alternaria is one of the major mycotoxigenic fungal genera with more than 70 reported metabolites. Alternaria mycotoxins showed notably toxicity, such as mutagenicity, carcinogenicity, induction of DNA strand break, sphingolipid metabolism disruption, or inhibition of enzymes activity and photophosphorylation. This review reports on the toxicity, stability, metabolism, current analytical methods, and prevalence of Alternaria mycotoxins in food and feed through the most recent published research. Half of the publications were focused on fruits, vegetables, and derived products-mainly tomato and apples-while cereals and cereal byproducts represented 38%. The most studied compounds were alternariol, alternariol methyl ether, tentoxin, and tenuazonic acid, but altenuene, altertoxins (I, II, and III), and macrosporin have been gaining importance in recent years. Solid-liquid extraction (50%) with acetonitrile or ethyl acetate was the most common extraction methodology, followed by QuEChERS and dilutiondirect injection (both 14%). High-and ultraperformance liquid chromatography coupled with tandem mass spectrometry was the predominant determination technique (80%). The highest levels of alternariol and alternariol methyl ether were found in lentils, oilseeds, tomatoes, carrots, juices, wines, and cereals. Tenuazonic acid highest levels were detected in cereals followed by beer, while alternariol, alternariol methyl ether, tenuazonic acid, and tentoxin were found in legumes, nuts, and oilseeds.

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Section: Stability Of Alternaria Mycotoxins the Stability Ofmentioning

confidence: 99%

Section: Prevalence Of Alternaria Mycotoxinsmentioning

confidence: 99%

AlternariaMycotoxins in Food and Feed: An Overview

Escrivá

Oueslati

Font

et al. 2017

Journal of Food Quality

140

127

View full text Add to dashboard Cite

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“…The stability of AOH, AME and ALT was also investigated under various baking conditions, using flour spiked with the toxins in the presence (wet baking) or absence (dry baking) of water (Siegel et al, 2010a). Under the most realistic baking conditions (wet baking for 45-60 minutes at 200°C, or for 30-45 minutes at 230°C), no degradation was observed and the three toxins were recovered quantitatively.…”

Section: Storage and Processing Of Food And Feedmentioning

confidence: 99%

“…Most of the recent analytical methods used for the analysis of Alternaria toxins include reversed phase HPLC or ultra performance liquid chromatography (UPLC) coupled to single MS or tandem MS (MS/MS) (Scott, 2001;Lau et al, 2003;Magnani et al, 2007;Sulyok et al, 2007;Asam et al, 2009;Diana Di Mavungu et al, 2009;Herebian et al, 2009;Monbaliu et al, 2009;Siegel et al, 2009Siegel et al, , 2010aAsam et al, 2010;Rasmussen et al, 2010;Sulyok et al, 2010). LODs of 1 µg/kg for AOH, AME and ALT in maize and wheat (triple quadrupole technology) and in the range of 100 to 200 µg/kg in the same materials (ion trap technology), were reported by Herebian et al (2009).…”

Section: Chromatographic Techniquesmentioning

confidence: 99%

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Scientific Opinion on the risks for animal and public health related to the presence ofAlternariatoxins in feed and food

2011

EFSA Journal

400

188

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The European Commission asked the European Food Safety Authority to review the safety of Alternaria toxins in food and feed. In addition to causing plant diseases on many crops such as cereals, oilseeds, tomatoes, apples and olives, some of these toxins are genotoxic in vitro and/or fetotoxic in rats. This opinion deals with alternariol, alternariol monomethyl ether, tenuazonic acid, iso-tenuazonic acid, altertoxins, tentoxin, altenuene and AAL-toxins (Alternaria alternata f. sp. lycopersici toxins). Two Member States provided 11,730 occurrence results in food and also data published in the scientific literature were considered. Generally these toxins were found in grains and grain-based products, tomato and tomato products, sunflower seeds and sunflower oil, fruits and fruit products, and beer and wine. The feed occurrence data (1150 results) were collected from the literature only. The knowledge on toxic effects of Alternaria toxins on farm and companion animals and occurrence data in feed were insufficient to assess the health risk for different species. For chicken there are indications that alternariol represents a health risk but it cannot be excluded that tenuazonic acid could also be of concern. Considering: (1) there are few or no relevant toxicity data on Alternaria toxins, (2) the chemical structure of several of them is known, (3) dietary exposure data exist for some of them, the Panel on Contaminants in the food chain used the threshold of toxicological concern (TTC) approach to assess the relative level of concern for dietary exposure of humans to these mycotoxins. For the genotoxic Alternaria toxins, alternariol and alternariol monomethyl ether, the estimated chronic dietary exposure exceeded the relevant TTC value indicating a need for additional toxicity data. The dietary exposure estimates for nongenotoxic tentoxin and tenuazonic acid are lower than the relevant TTC value and are considered unlikely to be a human health concern. SUMMARYAlternaria toxins are mycotoxins produced by Alternaria species that cause plant diseases on many crops. They are the principal contaminating fungi in wheat, sorghum and barley, and have also been reported to occur in oilseeds such as sunflower and rapeseed, tomato, apples, citrus fruits, olives and several other fruits and vegetables. Alternaria alternata is the most common Alternaria species in harvested fruits and vegetables, and is the most important mycotoxin-producing species. Due to their growth even at low temperature, Alternaria species are also responsible for spoilage of these commodities during refrigerated transport and storage.Alternaria species produce more than 70 phytotoxins, but a small proportion of them have been chemically characterised and reported to act as mycotoxins to humans and animals. Some toxins such as alternariol (AOH), alternariol monomethyl ether (AME), tenuazonic acid (TeA) and altertoxins (ATX) are described to induce harmful effects in animals, including fetotoxic and teratogenic effects. Culture extracts of A. altern...

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Removal of Alternaria mycotoxins from aqueous solution by inactivated yeast powder

et al. 2020

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BACKGROUND: Alternariol (AOH) and alternariol monomethyl ether (AME), produced by Alternaria spp., are the two mycotoxins with the highest outbreak rates in food systems. The purpose of this study was to investigate the removal of AOH and AME from aqueous solutions by inactivated yeast cells. The effects of strains, yeast powder amount, temperature, and pH were evaluated. The kinetics of AOH and AME adsorption on inactivated yeast cells was fitted with four models and a release assay was carried out. RESULTS: All three tested yeasts could remove AOH and AME. GIM 2.119 was the most effective strain. The reduction rate of both AOH and AME could be as much as 100% with 40 g‧L −1 of yeast powder. For both mycotoxins, pH = 9 was the best environment for toxin removal. The pseudo-second-order kinetic model was the best model, with R 2 ranging from 0.989 to 0.999. However, the R 2 of the pseudo-first-order and Elovich models was also relatively high. Alternariol and AME could be partially eluted by methanol and acetonitrile. CONCLUSION: The inactivated yeast cells could effectively remove AOH and AME. This was best fitted by the pseudo-secondorder model. The release assay suggested that the adsorption of Alternaria mycotoxins was partially reversible. The results of this study provide a theoretical basis for the removal of Alternaria mycotoxins from food systems and are useful for the investigation of the mechanisms involved in mycotoxin adsorption by inactivated yeast cells.

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Degradation of the Alternaria Mycotoxins Alternariol, Alternariol Monomethyl Ether, and Altenuene upon Bread Baking

Cited by 55 publications

References 36 publications

AlternariaMycotoxins in Food and Feed: An Overview

AlternariaMycotoxins in Food and Feed: An Overview

Scientific Opinion on the risks for animal and public health related to the presence ofAlternariatoxins in feed and food

Removal of Alternaria mycotoxins from aqueous solution by inactivated yeast powder

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