Reduction in alkaloid content of ergot sclerotia by chemical and physical treatment

Jc, Young; Chen, ZJ; Rr, Marquardt

doi:10.1021/jf00116a057

Cited by 23 publications

(25 citation statements)

References 3 publications

(5 reference statements)

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“…Based on the results within the linear range of the calibration curves the average contents of ergot alkaloids in the sclerotia from the four locations were calculated to 270, 130, non detectable and 50 µg g -1 , respectively. These values exhibit a large variation between locations (coefficient of variation > 100 %) and are low compared to the (Young et al 1983), and Porter et al (Porter et al 1987) for rye and wheat, where average concentrations in tested sclerotia were between 1100 and 3600 µg g -1 .…”

Section: Ergot Alkaloids In Rye Flourmentioning

confidence: 75%

Ergot alkaloids in rye flour determined by solid-phase cation-exchange and high-pressure liquid chromatography with fluorescence detection

Storm

Rasmussen

Strobel

et al. 2008

Food Additives & Contaminants: Part A

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alkaloids in rye flour determined by solid phase cation-exchange and high pressure liquid chromatography with fluorescence detection. Food Additives and Contaminants, 2008, 25 (03) Ergot alkaloids (EAs) are mycotoxins which are undesirable contaminants of cereal products, particularly rye. A method was developed employing clean-up by cation-exchange solid phase extraction, separation by HPLC under alkaline conditions and fluorescence detection. It is capable of separating and quantifying both C8-isomers of ergocornine, a-ergocryptine, ergocristine, ergonovine, and ergotamine. The average recovery was 61±10 % with limits of detection from 0.2 to 1.1 µg kg-1. Therty-four unknown rye flour samples from Danish mills contained on average 46 µg kg-1 with a maximum content of 234 µg kg-1. The most common ergot alkaloids were ergotamine and a-ergocryptine including their C8-isomers. 54 % of the ergot alkaloids were detected as C(8)-S isomers.

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Section: Ergot Alkaloids In Rye Flourmentioning

confidence: 75%

Ergot alkaloids in rye flour determined by solid-phase cation-exchange and high-pressure liquid chromatography with fluorescence detection

Storm

Rasmussen

Strobel

et al. 2008

Food Additives & Contaminants: Part A

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“…The content of these same five compounds was reduced to 2 % upon conversion of malt grist to beer [21]. The processing of ergot-contaminated flour not only results in a loss of EAs but also leads to epimerization that shifts the ratio of isomers toward the biological inactive (S)-epimer [22][23][24]. An epimerization shift toward the biologically inactive (S)-epimer for the peptine EAs (ergosine, ergotamine, ergocornine, α-ergocryptine, and ergocristine) after heating to 200°C for 10 min was observed, whereas no epimerization was observed for the simple lysergic amide ergometrine [24].…”

Section: Introductionmentioning

confidence: 99%

“…The processing of ergot-contaminated flour not only results in a loss of EAs but also leads to epimerization that shifts the ratio of isomers toward the biological inactive (S)-epimer [22][23][24]. An epimerization shift toward the biologically inactive (S)-epimer for the peptine EAs (ergosine, ergotamine, ergocornine, α-ergocryptine, and ergocristine) after heating to 200°C for 10 min was observed, whereas no epimerization was observed for the simple lysergic amide ergometrine [24]. These results led to the conclusion that baking causes detoxification of ergot-contaminated flour, but that the toxification induced by an epimerization toward the (R)-epimer also has to be considered [25].…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2012

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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.

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“…1983), especially in view of the fact that the alkaloids tend to be rather labile (Young et al 1983).…”

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confidence: 99%

Effect of Ergot From Different Sources and of Fractionated Ergot on the Performance of Growing Chicks

Rotter¹,

Marquardt²,

Young³

1985

Can. J. Anim. Sci.

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RorrEn, R. G., MenQUARDT, R. R. aNo YouNc, J. C. 1985. Effect of ergot from different sources and of fractionated ergot on the performance of growing chicks. Can. J. A series of experiments was conducted on growing chicks to compare the toxic effects of ergot from different sources and to partially fractionate the toxic component(s) in ergot. Changes in body weight gain, feed consumption relative to control birds and mortality were used as indicators of toxicity. Seven-day-old male Leghorn chicks were offered feed containing ground ergot from rye, wheat and triticale for a period of 7 days. The ergot samples were obtained from different locations in Canada and were added to the diets so that the concentration of total alkaloids was either 45 or 90 mg/kg. The relative weight gains for birds fed diets containing 45 and 90 mg/kg total alkaloids varied considerably, ranging from 49 to 65Vo and tiom l8 Io 42Va of controls, respectively. The degree of depression in relative performance was not uniform among the different ergot samples when their concentration in the diet was increased. In a fractionation study, most of the toxic activity in the ergot was concentrated in the alkaloid fraction, suggesting that most of the toxic components are alkaloid related. There was also some loss of the alkaloids and the corresponding potency of toxic factors during the isolation. It may be concluded that the total alkaloid content of an ergot sample can be used to predict the effects of ergot on chick performance. However, it is not a highly accurate prediction due to the variable content and variable effects ofthe individual alkaloids in a given sample and because most of the toxic activity of ergot is associated with the alkaloid fiaction. RESULTS Experiment IThe total alkaloid content of the ergot samples from different regions of Canada that were used in exp.

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Reduction in alkaloid content of ergot sclerotia by chemical and physical treatment

Cited by 23 publications

References 3 publications

Ergot alkaloids in rye flour determined by solid-phase cation-exchange and high-pressure liquid chromatography with fluorescence detection

Ergot alkaloids in rye flour determined by solid-phase cation-exchange and high-pressure liquid chromatography with fluorescence detection

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

Effect of Ergot From Different Sources and of Fractionated Ergot on the Performance of Growing Chicks

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