Distribution of ergot alkaloids and ricinoleic acid in different milling fractions

Franzmann, Carolin; Schröder, Jan; Münzing, Klaus Robert Karl; Wolf, Klaus; Lindhauer, Meinolf Georg; Humpf, Hans‐Ulrich

doi:10.1007/s12550-010-0070-7

Cited by 16 publications

(11 citation statements)

References 8 publications

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“…The presence of the EAs predominantly in these milling fractions is consistent with the observation by Franzmann et al [19] that the amounts of EAs in rye flour increased with a higher amount of bran in the flour. Franzmann et al’s work attributed this EA distribution on rye kernels to the coincidental contact and abrasion between sound rye and ergot sclerotia during ordinary grain handling and movement.…”

Section: Discussionsupporting

confidence: 92%

“…Even though EAs will be transferred to sound kernels from ergot sclerotia during movement, the fate of ergot sclerotia during the milling process will be the most important factor affecting EA content of milling products because the concentration of EAs in ergot sclerotia are orders of magnitude greater than in sound grain. Total EA concentrations in rye ergot sclerotia were approximately 300× greater than concentrations in rye that had been mixed with ground ergot sclerotia and subject to cleaning [19]. Mean concentrations of the 10 EAs included in the current study ranged from 500 to 1000 mg/kg in ergot sclerotia obtained from infected durum plants [4].…”

Section: Discussionmentioning

confidence: 99%

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Fate of Ergot Alkaloids during Laboratory Scale Durum Processing and Pasta Production

Tittlemier¹,

Drul²,

Roscoe³

et al. 2019

Toxins

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The fate of ergot alkaloids during the milling of durum and subsequent production and cooking of pasta was examined. Durum samples containing varying amounts of ergot sclerotia (0.01–0.1% by mass) were milled, and all milling product was analyzed for 10 ergot alkaloids using liquid chromatography with tandem mass spectrometry. Spaghetti was prepared from the semolina obtained during milling. Ergocristine, ergocristinine, and ergotamine were the predominant ergot alkaloids observed in the milling fractions and spaghetti. Approximately 84% of the total ergot alkaloid mass of the whole grain durum resided in the milling product fractions associated with the outer kernel layers (bran, shorts, feeds). No consistent loss of ergot alkaloids was observed during the production or cooking of spaghetti. However, changes in the ratio of R- to S-enantiomers occurred during the milling and cooking of spaghetti. Products containing bran, shorts, and feeds, as well as cooked spaghetti, contained a higher proportion of the less biologically active S-enantiomers. The results of this study emphasize the need to monitor R- and S-enantiomers, and to consider food and feed products, as opposed to whole grain, when assessing any exposure of consumers to ergot alkaloids.

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Section: Discussionsupporting

confidence: 92%

Section: Discussionmentioning

confidence: 99%

Fate of Ergot Alkaloids during Laboratory Scale Durum Processing and Pasta Production

Tittlemier¹,

Drul²,

Roscoe³

et al. 2019

Toxins

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“…In addition, dust or fine particulates from FDK may have adhered to visibly undamaged kernels. This has been demonstrated as a source of ergot alkaloids in sclerotia-free cereal grains by Franzmann et al (2011).…”

Section: Discussion Mon In Cwad and Fdkmentioning

confidence: 97%

Fate of moniliformin during milling of Canadian durum wheat, processing, and cooking of spaghetti

TittlemierSheryl¹,

RoscoeMike²,

TrelkaRobert³

et al. 2014

Can. J. Plant Sci.

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Tittlemier, S. A., Roscoe, M., Trelka, R., Patrick, S. K., Bamforth, J. M., Gräfenhan, T., Schlichting, L. and Fu, B. X. 2014. Fate of moniliformin during milling of Canadian durum wheat, processing, and cooking of spaghetti. Can. J. Plant Sci. 94: 555–563. Samples of clean Canadian durum were fortified with kernels damaged by Fusarium avenaceum at levels corresponding to the grading tolerances for Fusarium damaged kernels in Canadian durum wheat. Fusarium avenaceum produces the mycotoxin moniliformin (MON); the fortified durum samples contained MON ranging from 0.16 to 0.90 mg kg−1. The fate of MON was followed during milling of the fortified durum samples, as well as during the preparation and cooking of spaghetti made with the fortified durum. The majority of MON was associated with semolina, implying that removal of bran would not have a large impact on reducing MON concentrations. However, F. avenaceum DNA was more evenly distributed amongst the milling products, suggesting that MON underwent translocation from mycelium to endosperm in the damaged kernels. There was an apparent loss of MON when spaghetti was prepared from semolina. From an overall dietary exposure point of view, the cooking of MON-containing pasta in water will reduce dietary exposure to the water-soluble MON via leaching to the cooking water. However, the lack of quantifiable MON in samples prepared from higher grade Canada Western Amber Durum (which contained lower amounts of Fusarium damaged kernels) suggests that dietary exposure to MON from contaminated pasta is not likely to occur.

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“…The amount of ergot correlates with the amount of the peripheral layers in the flour as the ergot abrasion adheres at the grain surface. Consequently, a peeling step could reduce the amount of ergot (Franzmann et al, 2011).…”

Section: Cleaning Milling Food and Feed Processingmentioning

confidence: 99%

Scientific Opinion on Ergot alkaloids in food and feed

2012

EFS2

129

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The European Food Safety Authority (EFSA) was asked by the European Commission to deliver a scientific opinion on ergot alkaloids (EAs) in food and feed. EAs are produced by several members within the fungal orders of Hypocreales and Eurotiales. In Europe, Claviceps purpurea is the most widespread Claviceps species within the Hypocreales. A total of 20 558 analytical results for EAs in 1 716 food, 496 feed and 67 unprocessed grain samples were considered in this opinion. Based on the EAs identified in sclerotia of C. purpurea, and recent literature data, the EFSA Panel on Contaminants in the Food Chain (CONTAM Panel) based its risk assessment on the main C. purpurea EAs, namely ergometrine, ergotamine, ergosine, ergocristine, ergocryptine (which is a mixture of α- and β- isomers), ergocornine, and the corresponding –inine epimers. The CONTAM Panel performed estimates of both chronic and acute exposure for various age groups across European countries. A BMDL10 of 0.33 mg/kg b.w. per day was calculated for the incidence of tail muscular atrophy in a 13-week rat feeding study of ergotamine. This effect was considered representative of the vasoconstrictive effects of EAs and provided a suitable reference point for establishment of a group acute reference dose of 1 μg/kg body weight (b.w.) and a group tolerable daily intake of 0.6 μg/kg b.w. per day. The Panel concluded that whilst the available data do not indicate a concern for any population subgroup, the dietary exposure estimates relate to a limited number of food groups and a possible unknown contribution from other foods cannot be discounted. Estimates of exposure for livestock based on example diets and levels of EAs in cereal grains reported suggest that under normal conditions the risk of toxicosis is low.

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Distribution of ergot alkaloids and ricinoleic acid in different milling fractions

Cited by 16 publications

References 8 publications

Fate of Ergot Alkaloids during Laboratory Scale Durum Processing and Pasta Production

Fate of Ergot Alkaloids during Laboratory Scale Durum Processing and Pasta Production

Fate of moniliformin during milling of Canadian durum wheat, processing, and cooking of spaghetti

Scientific Opinion on Ergot alkaloids in food and feed

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