Ergot Alkaloids Mycotoxins in Cereals and Cereal-Derived Food Products: Characteristics, Toxicity, Prevalence, and Control Strategies

Abstract

Ergot alkaloids (EAs) are a group of mycotoxins that are mainly produced from the plant pathogen Claviceps. Claviceps purpurea is one of the most important species, being a major producer of EAs that infect more than 400 species of monocotyledonous plants. Rye, barley, wheat, millet, oats, and triticale are the main crops affected by EAs, with rye having the highest rates of fungal infection. The 12 major EAs are ergometrine (Em), ergotamine (Et), ergocristine (Ecr), ergokryptine (Ekr), ergosine (Es), and ergocornine (Eco) and their epimers ergotaminine (Etn), egometrinine (Emn), egocristinine (Ecrn), ergokryptinine (Ekrn), ergocroninine (Econ), and ergosinine (Esn). Given that many food products are based on cereals (such as bread, pasta, cookies, baby food, and confectionery), the surveillance of these toxic substances is imperative. Although acute mycotoxicosis by EAs is rare, EAs remain a source of concern for human and animal health as food contamination by EAs has recently increased. Environmental conditions, such as low temperatures and humid weather before and during flowering, influence contamination agricultural products by EAs, contributing to the appearance of outbreak after the consumption of contaminated products. The present work aims to present the recent advances in the occurrence of EAs in some food products with emphasis mainly on grains and grain-based products, as well as their toxicity and control strategies.

Nivalenol Mycotoxin Concerns in Foods: An Overview on Occurrence, Impact on Human and Animal Health and Its Detection and Management Strategies

“…The mitigation of mycotoxin contamination in foods has become paramount, due to the serious damage to the health and economy [175][176][177]. Contamination of NIV can be prevented at different pre-and post-harvest stages; however, this can be degraded at the postharvest stage through various methods, including physical, chemical, and biological methods.…”

Witches, potions, and metabolites: an overview from a medicinal perspective

“…15 Ergotism or ergot poisoning, is a condition caused by rye spurs (Claviceps purpurea), a type of fungus found in cereals, mainly rye, widely used at that time in Massachusetts. 16 Nowadays is easy to understand how contamination of many villagers with ergotism occurred, considering the cold, humid climate of Massachusetts plus the long-term grain storage process which were common practices in the Middle Ages. 17 Ingestion of contaminated flour, even in the presence of small amounts of Claviceps purpure, is enough to cause ergotism.…”

Ammonization of the R- and S-Epimers of Ergot Alkaloids to Assess Detoxification Potential

“…In the past decade, the occurrence of ergot alkaloids in Canada and the United States has increased. 1 Recently, 25−50% of wheat in Western Canada was downgraded associated with ergot contamination. 2 Grain is downgraded depending on the amount of ergot sclerotia contamination.…”

“…12 Biological methods of detoxification of ergot alkaloids are limited; however, some fungi and bacteria have been shown to decrease the concentration of ergot alkaloids. 1 Chemical approaches for the detoxification of ergot alkaloids have included the use of chlorine, ozone, sulfur dioxide, bleach, hydrogen peroxide, and ammonia. 5 Exposure of ergot-contaminated matrices to ammonia has been investigated.…”

“…Historically, the R-epimer is thought to be more toxic than the S-epimer. 1 It is critical to evaluate the degree of ammonization of both configuration forms to assess the detoxification potential.…”