Ochratoxin

Ochratoxin A (OTA or OA) is produced by Aspergilus and Penicillium fungi. It affects the kidneys and causes both acute and chronic lesions. It is also genotoxic and affects the immune system.

Ochratoxin A is a known contaminant of cereals.  Recently Ochratoxin A was found to contaminate a wide range of other stored products and processed foods including coffee, beer, dried fruit, wine, cocoa and nuts.

The EU has recently proposed statutory limits for Ochratoxin A of 5 µg/kg in raw cereal grains including rice and buckwheat, 3 µg/kg for derived cereal products or for cereal grains for direct human consumption, and 10 µg/kg in dried vine fruits.

Analytical methods used are based on TLC, HPLC or ELISA.

Fermentek offers Ochratoxin A and Ochratoxin B.

 

Zearalenone

Zearalenone is a mycotoxin produced by a number of Fusarium and Gibberella species that infect wheat, barley, rice, maize, sorghum, and contaminate many other agricultural products. It can survive processing in consumer products including corn and corn products, breakfast cereals, corn beer, wheat flour, bread and walnuts, as well as animal feed products.

Zearalenone causes hyperestrogenism, abortion, stillbirth's oestrus, infertility and sterility in domestic animals. Zearalenone is genotoxic and causes severe hormonal effects. It is considered a human mutagen or carcinogen and may cause human cervical cancer.

Zearalenone was evaluated by JECFA (Joint FAO/WHO Expert Committee on Food Additives) which established a temporary TDI (Tolerable Daily Intake) of 0.2 µg/kg of body weight per day. Estimates of average dietary intakes for some ‘European’ consumers were of the order of 0.02 µg/kg of body weight per day suggesting a significant margin of safety based on current knowledge.

TLC methods have been used for Zearalenone analysis but are now superseded by HPLC with UV or fluorescence detection, GC/ECD, GC/MS and HPLC/MS.

 

Patulin

Patulin is produced by Penicillium, Aspergillus and Byssochlamys species growing on apples, pears, grapes and other fruit. The principal risk arises when contaminated fruit is used for the production of juices and other processed products. The most important threat of Patulin for humans is in apples and in apple juice, particularly that produced by direct pressing of apples.

Patulin causes nausea, vomiting, gastrointestinal hyperaemia, distension, haemorrhage, and ulceration. It has also been shown to be immunotoxic and neurotoxic.

Codex Committees focusing on Food Additives and Contaminants, have established limits for Patulin in apple juice and in apple juice ingredients.

The quality of fruit juice is controlled in some countries by setting a 'guideline' or 'recommended' maximum concentration agreed upon with the apple processing industry. This is commonly set at 50 µg/litre.

Patulin can be detected using TLC, but the usual method of analysis is by HPLC with UV detection.

 

Citrinin

Citrinin, produced by Penicillium fungi is associated with yellow rice fever in the Far East. Citrinin is found in rice, wheat, flour, barley, maize, rye, oats, peanuts and fruit, and can cause kidney and liver damage to humans as well as to animals. Other effects include vasodilation, constriction of the bronchi and increased muscular tone. Cereal samples can be screened by TLC or ELISA while quantitative results can be provided by HPLC.

 

Cyclopiazonic acid

Cyclopiazonic acid is produced by Penicillium and Aspergillus species. It has been detected at levels up to 10 mg/kg or higher in maize, millet, peanuts, pulses, cheese, ham, sausage, frankfurters, mixed feeds, hay, tomato, milk and other foods and feeds.

Cyclopiazonic acid appears to be toxic when present in high concentrations. It has been found to be a neurotoxin and to cause decreased weight gain, diarrhea, dehydration, depression, hyperaesthesia, hypokinesis, and convulsion in animals. Human ‘kodua poisoning’ in India from ingestion of contaminated millet seeds has been linked to cyclopiazonic acid.

A GC/MS method has been used for cyclopiazonic acid detection, while recently a HPLC/Mass Spectrometric method has been reported for the determination of cyclopiazonic acid in fungal cultures.

 

Additional mycotoxins

In addition to the Aflatoxins, Fumonisins, Ergots, Trichocothecenes and others mentioned above, there are additional mycotoxins that pose food safety threats. These include mycotoxins produced by Alternaria, Beauvericin, Citreoviridin, Moniliformin, Paxilline, Penicillic acid and Penitrem A.

 

 All of these mycotoxins are produced and marketed by Fermentek. 

Beauvericin

Beauvericin
Molecular Formula
C45H57N3O9
M.W.
783.95
CAS number
26048-05-5
Source
Beauveria bassiana
Fermentek product Code
BEA-001
Brand/grade
For research
Appearance
white crystalline powder
Purity by HPLC
≥98% ; refer to CoA for more data
Purity By TLC
≥98% ; refer to CoA for more data
Melting point
147°C-152°C
Solubility test
Clear colorless solution at 1mg/ml of Methanol; Clear colorless solution at 1mg/ml of Acetonitrile
Description

Beauvericin is a mycotoxin derived from the mould Beauveria bassiana, Fusarium strains and other moulds. Beauvericin belongs to the enniatin family of antibiotics. Beauvericin is a cyclic hexadepsipeptide with alternating L-N-methylphenylalanyl and D-a-hydroxyisovaleryl residues. While being toxic to insects, it is quite harmless for humans.

InChl Key
GYSCAQFHASJXRS-FFCOJMSVSA-N
Canonical SMILES
CC(C)C1C(=O)N(C(C(=O)OC(C(=O)N(C(C(=O)OC(C(=O)N(C(C(=O)O1)CC2=CC=CC=C2)C)C(C)C)CC3=CC=CC=C3)C)C(C)C)CC4=CC=CC=C4)C
Isomeric SMILES
CC(C)[C@@H]1C(=O)N([C@H](C(=O)O[C@@H](C(=O)N([C@H](C(=O)O[C@@H](C(=O)N([C@H](C(=O)O1)CC2=CC=CC=C2)C)C(C)C)CC3=CC=CC=C3)C)C(C)C)CC4=CC=CC=C4)C
Solubility ( literature )

Beauvericin insoluble in water but soluble in organic solvents

Compound Classification

Oligopeptide, ionophore, antibiotic

Storage, handling
Deep frozen (-15 oC to - 20 oC)
Retest time
3 Years
Applications

Beauvericin is active against Gram+ bacteria, mycobacteria, insects, brine shrimp. Beauvericin shows cytotoxic, Immunosuppressant, and apoptotic activity. Beauvericin is the most potent specific inhibitor of cholesterol acyltransferase and possesses ionophoric properties. Beauvericin increases ion permeability in biological membranes by forming a complex with essential cations (Ca2+, Na+, K+), which may affect the ionic homeostasis.

Ingredient type
Fermentek product
Available since
Title
Transport information
Value
Not hazardous for transport
Signal to sort
B

Alternariol monomethyl ether

Alternariol monomethyl ether
Molecular Formula
C15H12O5
M.W.
272.25
CAS number
23452-05-3
MSDS
Source
Alternaria alternata
Fermentek product Code
AME-001
Brand/grade
For research
Appearance
Off-white to light pink powder
Purity by HPLC
≥98% ; refer to CoA for more data
Purity By TLC
≥98% ; refer to CoA for more data
Melting point
255°C-270°C
Solubility test
Clear colorless solution at 1mg/ml Acetone.
Clear colorless solution at 1mg/ml Methanol (slight heating).
Names and identifiers

Alternate names

  • AME
  • Djalonensone
  • Alternariol monomethyl ether
  • Alternariol methyl ether
  • Alternariol-9-methyl ether

RTECS : HP8755000

EU number
636-657-0
Description

Alternariol monomethyl ether (AME) is a natural mycotoxin originated in Alternaria alternata fungi . It inhibits  Cholinesterase, and posesses  antifungal and phytotoxic properties.

InChl Key
LCSDQFNUYFTXMT-UHFFFAOYSA-N
Canonical SMILES
CC1=CC(=CC2=C1C3=CC(=CC(=C3C(=O)O2)O)OC)O
Solubility ( literature )

Soluble in DMSO, pure ethanol, methanol

Compound Classification

Pyrrolidinone mycotoxin

 

Storage, handling
Store in a freezer upon arrival, at -10°C to -25°C
Retest time
3 Years
Disclaimer
For Research use only
Not for Human or Drug use
Not extracted from humans or animals
Refer to MSDS for further safety and handling instructions
Ingredient type
Fermentek product
Non hazardous for shipment.
Available since
Title
Transport information
Value
Not hazardous for transport
Title
CAS number validated
Value
26894-49-5; 641-38-3
Title
Deleted CAS Numbers
Value
31273-73-1; 916665-00-4; 11003-13-7
Signal to sort
A