Proposal of a comprehensive definition of modified and other forms of mycotoxins including “masked-mycotoxins

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• 作者：Michael Rychlik (1) (2)
  Hans-Ulrich Humpf (3)
  Doris Marko (4)
  Sven D?nicke (5)
  Angela Mally (6)
  Franz Berthiller (7)
  Horst Klaffke (8)
  Nicole Lorenz (8)
  
• 关键词：Definition ; Mycotoxins ; Masked mycotoxins ; Bound mycotoxins ; Modified mycotoxins ; Hidden mycotoxins ; Conjugated mycotoxins ; Mycotoxin metabolites ; Mycotoxin derivatives
• 刊名：Mycotoxin Research
• 出版年：2014
• 出版时间：November 2014
• 年：2014
• 卷：30
• 期：4
• 页码：197-205
• 全文大小：236 KB
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  2. Berthiller F, Dall’Asta C, Schuhmacher R, Lemmens M, Adam G, Krska R (2005) Masked mycotoxins: determination of a deoxynivalenol glucoside in artificially and naturally contaminated wheat by liquid chromatography?tandem mass spectrometry. J Agric Food Chem 53:3421-425 CrossRef
  3. Berthiller F, Sulyok M, Krska R, Schuhmacher R (2007) Chromatographic methods for the simultaneous determination of mycotoxins and their conjugates in cereals. Int J Food Microbiol 119(1-):33-7 CrossRef
  4. Berthiller F, Corradini R, Dall’Asta C, Marchelli R, Sulyok M, Krska R, Adam G, Schuhmacher R (2009) Occurrence of deoxynivalenol and its 3-β-D-glucoside in wheat and maize. Food Addit Contam 26:507-11 CrossRef
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  6. Berthiller F, Crews C, Dall’Asta C, Saeger SD, Haesaert G, Karlovsky P, Oswald IP, Seefelder W, Speijers G, Stroka J (2013) Masked mycotoxins: a review. Mol Nutr Food Res 57(1):165-86 CrossRef
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  8. Beyer M, D?nicke S, Rohweder D, Humpf HU (2010) Determination of deoxynivalenolsulfonate (DONS) in cereals by hydrophilic interaction chromatography coupled to tandem mass spectrometry. Mycotoxin Res 26:109-17
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• 作者单位：Michael Rychlik (1) (2)
  Hans-Ulrich Humpf (3)
  Doris Marko (4)
  Sven D?nicke (5)
  Angela Mally (6)
  Franz Berthiller (7)
  Horst Klaffke (8)
  Nicole Lorenz (8)
  
  1. Chair of Analytical Food Chemistry, Technische Universit?t München, Alte Akademie 10, 85354, Freising, Germany
  2. BIOANALYTIK Weihenstephan, ZIEL Research Center for Nutrition and Food Sciences, Technische Universit?t München, Alte Akademie 10, 85354, Freising, Germany
  3. Institute of Food Chemistry, Westf?lische Wilhelms-Universit?t Münster, Corrensstr. 45, 48161, Münster, Germany
  4. Institute of Food Chemistry and Toxicology, University of Vienna, W?hringerstr. 38, 1090, Vienna, Austria
  5. Institute for Animal Nutrition, Friedrich-Loeffler-Institue (FLI), Federal Research Institute for Animal Health, Bundesallee 50, Braunschweig, 38116, Germany
  6. Department of Toxicology, University of Würzburg, Versbacher Strasse 9, 97078, Würzburg, Germany
  7. Christian Doppler Laboratory for Mycotoxin Metabolism and Center for Analytical Chemistry, Department IFA-Tulln, University of Natural Resources and Life Sciences, Vienna, Konrad Lorenz Str. 20, 3430, Tulln, Austria
  8. Safety in the Food Chain, Federal Institute for Risk Assessment (BfR), Max-Dohrn-Str. 8-10, 10589, Berlin, Germany
  
• ISSN：1867-1632

文摘

As the term “masked mycotoxins-encompasses only conjugated mycotoxins generated by plants and no other possible forms of mycotoxins and their modifications, we hereby propose for all these forms a systematic definition consisting of four hierarchic levels. The highest level differentiates the free and unmodified forms of mycotoxins from those being matrix-associated and from those being modified in their chemical structure. The following lower levels further differentiate, in particular, “modified mycotoxins-into “biologically modified-and “chemically modified-with all variations of metabolites of the former and dividing the latter into “thermally formed-and “non-thermally formed-ones. To harmonize future scientific wording and subsequent legislation, we suggest that the term “modified mycotoxins-should be used in the future and the term “masked mycotoxins-to be kept for the fraction of biologically modified mycotoxins that were conjugated by plants.