Studies on the applicability of HPLC-FLD and HPLC–MS/MS for the determination of ergot alkaloids in rye-containing breads

Kniel, Bärbel; Meißner, Michael; Koehler, Peter; Schwake-Anduschus, Christine

doi:10.1007/s00003-017-1142-9

Cited by 8 publications

(5 citation statements)

References 8 publications

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“…Given that many food categories are contaminated with more than one mycotoxin, this technique is constantly gaining the interest of researchers [66]. For EA analysis, in addition to LC-MS/MS technique [67], liquid chromatography coupled with fluorescence detectors (LC-FLD), is also used as a reliable alternative [68] as well as QuEChERS techniques (Quick, Easy, Cheap, Effective, Rugged, and Safe) [69].…”

Section: Introductionmentioning

confidence: 99%

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

Agriopoulou

2021

Agronomy

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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.

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Section: Introductionmentioning

confidence: 99%

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

Agriopoulou

2021

Agronomy

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“…In our study, ergocristin and alpha-ergocryptin were the main EAs. In the literature, the abundance of the single EAs differed strongly with the experiments [29][30][31], therefore, it was shown again that shifting of the EA profile seems to happen regularly. Only the fact seems to be consistent that the amounts of the -inine epimers are lower than the respective -in forms, which was also the case here.…”

Section: Discussionmentioning

confidence: 79%

Ergot Alkaloid Contents in Hybrid Rye are Reduced by Breeding

et al. 2021

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Contamination by ergot caused by the phytopathogenic fungus Claviceps purpurea is a constant threat to the whole rye value chain. Ergot alkaloids (EA) produced within the fungal sclerotia are toxic for humans and animals and are subjected to strict regulations in human food. Our main objective was to analyze whether less susceptible rye cultivars with a lower content of sclerotia also contain fewer ergot alkaloids (EA). We analyzed 15 factorial single crosses in multi-environmental trials with artificial inoculation for their ergot severity, the content of twelve EAs by HPLC, and the total ergot content by ELISA. The genotypes displayed a wide range of pollen shedding from fully sterile to fully fertile, of ergot severity expressed as percentage of sclerotia relative to the harvest (0.22–11.47%), and of EA contents when analyzed by HPLC (0.57–45.27 mg/kg. Entry-mean heritabilities were high throughout (0.87–0.98). The factorial analysis yielded a preponderance of male general combining ability (GCA) variances, the estimates for the females were smaller, although significant. EA contents measured by ELISA were, on average, seven times larger. The correlation between ergot severity and EA contents determined by HPLC was r = 0.98 (p ≤ 0.01) and only somewhat lower when analyzed by ELISA. In conclusion, less ergot prone rye genotypes also support lower EA contents.

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“…Additionally, Mulder et al [27] detected α-ergocryptine as major EA, followed by ergosine, ergocornine, and ergotamine. In commercially available rye flour and rye products, ergocristine and ergotamine were found to be the major EAs [28,61,64]. In diverse cereal samples, ergosine occurred most frequently, while the highest levels were observed for ergotamine, ergocristine, or ergosine, depending on the product type [62].…”

Section: Ea Spectrum Was Rather Stable Across Years and Isolatesmentioning

confidence: 97%

Covariation of Ergot Severity and Alkaloid Content Measured by HPLC and One ELISA Method in Inoculated Winter Rye across Three Isolates and Three European Countries

Kodisch

Oberforster

Raditschnig

et al. 2020

Toxins

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Ergot caused by Claviceps purpurea is a problem for food and feed security in rye due to the occurrence of toxic ergot alkaloids (EAs). For grain elevators and breeders, a quick, easy-to-handle, and cheap screening assay would have a high economic impact. The study was performed to reveal (1) the covariation of ergot severity (= percentage of sclerotia in harvested grain) and the content of 12 EAs determined by high performance liquid chromatography (HPLC) and (2) the covariation between these traits and results of one commercial enzyme linked immunosorbent assays (ELISA). In total, 372 winter rye samples consisting of a diverse set of genotypes, locations from Germany, Austria, and Poland over two years, and three isolates were analyzed. Ergocornine and α-ergocryptine were detected as major EAs. Ergocristinine occurred as a minor component. Claviceps isolates from different countries showed a similar EA spectrum, but different quantities of individual EAs. A moderate, positive covariation between ergot severity and EA content determined by HPLC was observed across two years (r = 0.53, p < 0.01), but large deviation from the regression was detected. ELISA values did neither correlate with the HPLC results nor with ergot severity. In conclusion, a reliable prediction of the EA content based on ergot severity is, at present, not possible.

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Studies on the applicability of HPLC-FLD and HPLC–MS/MS for the determination of ergot alkaloids in rye-containing breads

Cited by 8 publications

References 8 publications

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

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

Ergot Alkaloid Contents in Hybrid Rye are Reduced by Breeding

Covariation of Ergot Severity and Alkaloid Content Measured by HPLC and One ELISA Method in Inoculated Winter Rye across Three Isolates and Three European Countries

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