Risk assessment of pyrrolizidine alkaloids in food of plant and animal origin

Dusemund, Birgit; Nowak, Nicole; Sommerfeld, Christine; Lindtner, Oliver; Schäfer, Bernd; Lampen, Alfonso

doi:10.1016/j.fct.2018.03.005

Cited by 84 publications

(58 citation statements)

References 45 publications

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“…In particular honey, (herbal) teas and food supplements are widely known as main contributors for PA/PANO exposure [10]. Formerly published studies on (herbal) teas, honeys and plant-based food supplements already reported MOE values < 10,000 without considering further sources of PA/PANO [27][28][29].…”

Section: Discussionmentioning

confidence: 99%

Occurrence and Risk Assessment of Pyrrolizidine Alkaloids in Spices and Culinary Herbs from Various Geographical Origins

Kaltner

Rychlik

Gareis

et al. 2020

Toxins

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Pyrrolizidine alkaloids (PA) and their N-oxides (PANO) are a group of toxic secondary plant metabolites occurring predominantly as contaminants in (herbal) teas, honeys and food supplements, as well as in spices and culinary herbs. Depending on the botanical origin of the contaminating plant, the pattern of PA/PANO can strongly vary within a sample. The current study aimed to broaden the existing data on the occurrence of PA/PANO in spices and culinary herbs. For this, 305 authentic samples covering 15 different matrices mainly harvested in 2016 or 2017 and originating from 36 countries were investigated for the presence of 44 PA/PANO. Fifty-eight percent of the samples contained at least one PA/PANO. The average sum content over all samples was 323 µg/kg (median of 0.9 µg/kg, 95% percentile of 665 µg/kg). The highest amount of 24.6 mg/kg was detected in an oregano sample. Additionally, conspicuous analyte patterns were discovered in samples from similar cultivation regions, indicating related botanical sources of PA/PANO contaminations. Particularly, oregano and cumin from Turkey often contained high amounts of PA/PANO. The results were used to assess the acute and chronic health risks related to PA/PANO intake via spices and culinary herbs, indicating a potential health risk in particular for adults and children with high consumption or when considering worst-case contamination scenarios of a sum content of 5500 µg/kg.

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Section: Discussionmentioning

confidence: 99%

Occurrence and Risk Assessment of Pyrrolizidine Alkaloids in Spices and Culinary Herbs from Various Geographical Origins

Kaltner

Rychlik

Gareis

et al. 2020

Toxins

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“…Minor peaks after reduction were tentatively identified by analysis of the HRAM data (Table 4) and corresponded to tessellatine (9) or isomer (a C7 isomer, found 300.1801, calculated for C 15 . The corresponding N-oxides were found in the non-reduced plant extract.…”

Section: Pyrrolizidine Alkaloids Determined In Parsonsia Vinesmentioning

confidence: 99%

“…Various food products can contain toxic PAs either directly from plant origin (certain herbs, herbal medicines) or indirectly through natural transfer from floral nectar and pollen (e.g., some honey, pollen dietary supplements) or inadvertent cross-contamination (e.g., grains, herbs, teas) [4]. The Australian provisional tolerable daily intake of pyrrolizidine alkaloids is 1 µg/kg Bw/day [5], whilst the recommended European accepted intake is 150 times lower at 0.007 µg/kg Bw/day [6][7][8], although this has been recently revised [9,10].…”

Section: Introductionmentioning

confidence: 99%

Analysis of Pyrrolizidine Alkaloids in Queensland Honey: Using Low Temperature Chromatography to Resolve Stereoisomers and Identify Botanical Sources by UHPLC-MS/MS

Hungerford

Carter

Anuj

et al. 2019

Toxins

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Pyrrolizidine alkaloids (PAs) are a diverse group of plant secondary metabolites with known varied toxicity. Consumption of 1,2-unsaturated PAs has been linked to acute and chronic liver damage, carcinogenicity and death, in livestock and humans, making their presence in food of concern to food regulators in Australia and internationally. In this survey, honey samples sourced from markets and shops in Queensland (Australia), were analysed by high-resolution Orbitrap UHPLC-MS/MS for 30 common PAs. Relationships between the occurrence of pyrrolizidine alkaloids and the botanical origin of the honey are essential as pyrrolizidine alkaloid contamination at up to 3300 ng/g were detected. In this study, the predominant alkaloids detected were isomeric PAs, lycopsamine, indicine and intermedine, exhibiting identical MS/MS spectra, along with lesser amounts of each of their N-oxides. Crucially, chromatographic UHPLC conditions were optimised by operation at low temperature (5 • C) to resolve these key isomeric PAs. Such separation of these isomers by UHPLC, enabled the relative proportions of these PAs present in honey to be compared to alkaloid levels in suspect source plants. Overall plant pyrrolizidine alkaloid profiles were compared to those found in honey samples to help identify the most important plants responsible for honey contamination. The native Australian vines of Parsonsia spp. are proposed as a likely contributor to high levels of lycopsamine in many of the honeys surveyed. Botanical origin information such as this, gained via low temperature chromatographic resolution of isomeric PAs, will be very valuable in identifying region of origin for honey samples. Key Contribution:This study demonstrated the occurrence of indicine and the isomeric lycopsamine as predominant pyrrolizidine alkaloids in Australian honey; and established a HRAM LC-MS/MS method that chromatographically separated these stereoisomers; enabling the investigation of botanical origin of honey contamination by the respective alkaloids.

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“…Contamination of food and feed with hepatotoxic PA could arise from the contamination of crops with weeds from the genus Senecio. Such contamination has become a serious problem in recent years, especially in Germany [4][5] [11].…”

Section: Discussionmentioning

confidence: 99%

Remarkable frequency of a history of liver disease in dogs fed homemade diets with buckwheat

Lineva¹,

Benković

Kreft

et al. 2019

Tierarztl Prax Ausg K

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Objective In our nutrition consultation service we observed liver disease in 2 dogs of one owner who was feeding buckwheat. This led to the hypothesis that buckwheat may cause problems. The present retrospective study in a German and a Russian nutrition consultation service was carried out to see whether there is an increased incidence of liver disease in dogs fed buckwheat. Materials and methods A retrospective study was carried out on the nutrition consultation cases of the Chair of Animal Nutrition and Dietetics, LMU Munich and a Russian nutrition consultant. All cases of dogs with buckwheat in their nutritional history were evaluated and compared with randomly selected dogs that had not been fed buckwheat from the same case set. Two German and 1 Russian buckwheat samples were compared (appearance, nutrient content, starch gelatinization, flavonoids, fagopyrin) as well as cooking methods. Results In the years 2007–2017, 34 cases of dogs fed buckwheat were identified in Germany and 57 in Russia. Eighty-five control cases in Germany and 48 in Russia were evaluated. In Germany, the incidence of liver disease in dogs fed buckwheat was 32 %, while that of the control group was 3.5 %. However, in Russia there was no significant difference between dogs fed buckwheat and control dogs. The appearance of the German and Russian buckwheat differed, with smaller seeds and more greenish colour in the German specimens while the Russian buckwheat presented larger and more brownish seeds. There was no difference in the analyses of the 3 buckwheat samples in crude nutrient and rutin content. Quercetin, quercitrin and fagopyrin were not detectable in all three samples. The degree of starch gelatinization in the Russian sample was higher than in the German. In Russia it is recommended to remove the reddish scum during boiling whereas this is rarely mentioned in Germany. Conclusion and clinical significance German buckwheat may represent a risk in canine diets. With the difference remaining unclear, it is recommended to refrain from feeding buckwheat to dogs. In dogs fed homemade diets and suffering from liver disease, buckwheat should be considered in the nutrition history.

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Risk assessment of pyrrolizidine alkaloids in food of plant and animal origin

Cited by 84 publications

References 45 publications

Occurrence and Risk Assessment of Pyrrolizidine Alkaloids in Spices and Culinary Herbs from Various Geographical Origins

Occurrence and Risk Assessment of Pyrrolizidine Alkaloids in Spices and Culinary Herbs from Various Geographical Origins

Analysis of Pyrrolizidine Alkaloids in Queensland Honey: Using Low Temperature Chromatography to Resolve Stereoisomers and Identify Botanical Sources by UHPLC-MS/MS

Remarkable frequency of a history of liver disease in dogs fed homemade diets with buckwheat

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