Ergot alkaloids in cereal products

Bürk, Gisela; Höbel, Werner; Richt, Anita

doi:10.1002/mnfr.200500192

Cited by 37 publications

(9 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Complete decomposition of the (R)-epimers of the six predominant EAs was observed in the baking of whole wheat bread, whereas rye bread and triticale pancakes were found to have 85 and 74 % reductions of the same compounds, respectively [18]. A 25 % decrease of the six predominant EA (R)-epimers was observed in a rye roll after heating [19]. Processing flour into Oriental noodles or spaghetti resulted in 11-46 and 20-42 % reductions, respectively, of these compounds [20].…”

Section: Introductionmentioning

confidence: 89%

“…The ratio of (R)-to (S)-isomers varies from 0.1 in crackers to 6.0 in rye bread, with total EA contents reaching 340 μgkg -1 in rye crisp bread [17]. The processing of sclerotiacontaminated flour into bread, pancakes, noodles, or beer results in a loss of the toxicologically relevant (R)-isomer EAs [18][19][20][21]. Complete decomposition of the (R)-epimers of the six predominant EAs was observed in the baking of whole wheat bread, whereas rye bread and triticale pancakes were found to have 85 and 74 % reductions of the same compounds, respectively [18].…”

Section: Introductionmentioning

confidence: 98%

See 1 more Smart Citation

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

et al. 2012

View full text Add to dashboard Cite

The degradation and epimerization of ergot alkaloids (EAs) in rye flour were investigated after baking cookies and subsequently subjecting them to an in vitro digestion model. Different steps of digestion were analyzed using salivary, gastric, and duodenal juices. The degradation and bidirectional conversion of the toxicologically relevant (R)-epimers and the biologically inactive (S)-epimers for seven pairs of EAs were determined by a HPLC method coupled with fluorescence detection. Baking cookies resulted in degradation of EAs (2-30 %) and a shift in the epimeric ratio toward the (S)-epimer for all EAs. The applied digestion model led to a selective toxification of ergotamine and ergosine, two ergotamine-type EAs. The initial percentage of the toxic (R)-epimer in relation to the total toxin content was considerably increased after digestion of cookies. Ergotamine and ergosine increased from 32 to 51 % and 35 to 55 %, respectively. In contrast, EAs of the ergotoxine type (ergocornine, α- and β-ergocryptine, and ergocristine) showed an epimeric shift toward their biologically inactive (S)-epimers. Further experiments indicated that the selective epimerization of ergotamine EAs occurs in the duodenal juice only. These results demonstrate that toxification of EAs in the intestinal tract should be taken into consideration.

show abstract

Section: Introductionmentioning

confidence: 89%

Section: Introductionmentioning

confidence: 98%

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

et al. 2012

View full text Add to dashboard Cite

show abstract

“…Thus, these methods are limited in discovery and identification of unknown compounds. When HPLC is coupled to MS (TePaske et al, 1993;Lehner et al, 2005: Bürk et al, 2006Mohamed et al, 2006;Krska et al, 2008;Smith et al, 2009), the combination offers the selectivity of the HPLC-fluorescence methods and also 3-parameter identification of an analyte within a Chromatographie separation via retention time, precursor-ion m/z (single ion monitoring mode), and product ions m/z (specific reaction monitoring mode). Methods utilizing fluorescence typically only have retention time for a specific excitation/emission wavelength combination (2-parameter identification) to select and quantify a given analyte.…”

Section: Analytical Optionsmentioning

confidence: 99%

BOARD-INVITED REVIEW: St. Anthony's Fire in livestock: Causes, mechanisms, and potential solutions1,2

Strickland

Looper

Matthews

et al. 2011

Journal of Animal Science

177

176

View full text Add to dashboard Cite

After a brief history of ergot alkaloids and ergotism, this review focuses on the metabolism and mechanisms of action of the ergot alkaloids. The authors provide models of how these alkaloids afflict grazing livestock under complex animal-plant/endophyte-environmental interactions. Alkaloid chemistry is presented to orient the reader to the structure-function relationships that are known to exist. Where appropriate, the medical literature is used to aid interpretation of livestock research and to provide insight into potential modes of action and alkaloid metabolism where these are not known for livestock. In closing the paper, we discuss management of ergot alkaloid intoxication in livestock and future research needs for this field of study.

show abstract

“…Bürk et al . 22 analyzed the same alkaloids achieving lower LOQs (from 0.1 to 1.0 μg/kg) and more consistent recoveries ranging between 71 and 97% in rye bread. Krska et al .…”

Section: Resultsmentioning

confidence: 99%

Determination of ergot alkaloids from grains with UPLC‐MS/MS

Kokkonen

Jestoi

2010

J of Separation Science

View full text Add to dashboard Cite

A simple and rapid method for determining six ergot alkaloids and four of their respective epimers was developed for rye and wheat. The analytes were extracted from the sample matrix with ACN/ammonium carbonate solution. The extract was purified with a commercial push-through SPE column (Mycosep 150 Ergot). After concentration and filtration steps, the final separation of the analytes was achieved with ultra-performance LC-MS/MS. The chromatographic separation of the ergot alkaloids was achieved in 4.5 min. The method performance proved satisfactory in the preliminary validation. The calculated LOQs were low ranging from 0.01 to 1.0 microg/kg for wheat and from 0.01 to 10.0 microg/kg for rye. At the concentration levels of 10, 50 and 200 microg/kg, the recoveries were between 80 and 120% in most cases and the within-day repeatability (expressed as RSD) ranged between 1.3 and 13.9%. Despite the cleanup of the samples, some matrix effect was observed in the MS, highlighting the necessity of using matrix-assisted standards. This is the first article to describe the application of the push-through columns and ultra-performance LC in the analysis of ergot alkaloids.

show abstract

Ergot alkaloids in cereal products

Cited by 37 publications

References 11 publications

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

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

BOARD-INVITED REVIEW: St. Anthony's Fire in livestock: Causes, mechanisms, and potential solutions1,2

Determination of ergot alkaloids from grains with UPLC‐MS/MS

Contact Info

Product

Resources

About