TY - JOUR A1 - Siegel, David A1 - Troyanov, S. A1 - Noack, J. A1 - Emmerling, Franziska A1 - Nehls, Irene T1 - Alternariol N2 - In the title compound (systematic name: 3,7,9-trihydroxy-1-methyl-6H-benzo[c]chromen-6-one), C14H10O5, the methyl group is shifted out of the molecular plane due to a steric collision, thus causing a slight twist of the benzene rings. The molecular structure is stabilized by an intramolecular O-H...O hydrogen bond, generating an S(6) ring. In the crystal, molecules are connected by intermolecular O-H...O hydrogen bonds into a three-dimensional network. KW - Alternariol KW - Kristallstruktur PY - 2010 DO - https://doi.org/10.1107/S1600536810017502 SN - 1600-5368 VL - 66 IS - 6 SP - o1366 PB - Munksgaard CY - Copenhagen AN - OPUS4-21400 LA - eng AD - Bundesanstalt fuer Materialforschung und -pruefung (BAM), Berlin, Germany ER - TY - JOUR A1 - Siegel, David A1 - Babuscio, T. T1 - Mycotoxin management in the European cereal trading sector N2 - On the world scale, the European Union has established the most comprehensive regulations for mycotoxins in food and feed. These regulations, which areinter alia expressed in the form of maximum levels, largely affect cereal traders. To ensure the safety of their products and compliance with EU legislation traders are required to quantify the mycotoxin levels in their lots. However, while the analytical approaches of research and enforcement are well known and frequently reviewed in the scientific and legal literature, little detailed information is available on the mycotoxin management concepts of trade. The present article is intended to close this gap. On the basis of the results of two surveys conducted amongst European cereal traders in the years 2007 and 2009, three key issues in commercial mycotoxin management are outlined and discussed in the context of the current scientific literature. These are: the issue of sampling, the availability and performance of suitable analytical methods as well as issues evolving from variations between regulatory and contractual maximum levels. KW - Mycotoxins KW - Cereals KW - Trading KW - Analysis KW - Food safety PY - 2011 DO - https://doi.org/10.1016/j.foodcont.2011.02.022 SN - 0956-7135 VL - 22 IS - 8 SP - 1145 EP - 1153 PB - Elsevier CY - Amsterdam AN - OPUS4-23526 LA - eng AD - Bundesanstalt fuer Materialforschung und -pruefung (BAM), Berlin, Germany ER - TY - JOUR A1 - Müller, M.E.H. A1 - Urban, K. A1 - Köppen, Robert A1 - Siegel, David A1 - Korn, U. A1 - Koch, Matthias T1 - Mycotoxins as antagonistic or supporting agents in the interaction between phytopathogenic Fusarium and Alternaria fungi N2 - The role of mycotoxins in the microbial competition in an ecosystem or on the same host plant is still unclear. Therefore, a laboratory study was conducted to evaluate the influence of mycotoxins on growth and mycotoxin production of Fusarium and Alternaria fungi. Fusarium culmorum Fc13, Fusarium graminearum Fg23 and two Alternaria tenuissima isolates (At18 and At220) were incubated on wheat kernels supplemented with alternariol (AOH), tetramic acid derivates (TeA), deoxynivalenol (DON) and zearalenone (ZEA) in an in vitro test system. Fungal biomass was quantified by determining ergosterol content. Three Fusarium toxins (DON, nivalenol and ZEA) and three Alternaria toxins (AOH, alternariol methyl ether (AME) and altenuene) were analysed by HPLC-MS/MS. If Alternaria strains grew in wheat kernels spiked with Fusarium mycotoxins, their growth rates were moderately increased, their AOH and AME production was enhanced and they were simultaneously capable of degrading the Fusarium mycotoxins DON and ZEA. In contrast, both Fusarium strains behaved quite differently. The growth rate of Fc13 was not distinctly influenced, while Fg23 increased its growth in wheat kernels spiked with AOH. TeA depressed the ergosterol content in Fc13 as well as in Fg23. The DON production of Fc13 was slightly depressed, whereas the ZEA production was significantly increased. In contrast, Fg23 restricted its ZEA production. Both Fusarium strains were not capable of degrading the Alternaria mycotoxin AOH. Mycotoxins might play an important role in the interfungal competitive processes. They influence growth rates and mycotoxin production of the antagonistic combatants. The observed effects between phytopathogenic Alternaria and Fusarium strains and their mycotoxins aid the understanding of the complexity of microbial competitive behaviour in natural environments. KW - Phytopathogen KW - Trichothecenes KW - Alternaria mycotoxins KW - Multi-mycotoxin analysis KW - Inter-fungal competition PY - 2015 DO - https://doi.org/10.3920/WMJ2014.1747 SN - 1875-0710 SN - 1875-0796 VL - 8 IS - 3 SP - 311 EP - 321 PB - Wageningen Academic Publishers CY - Wageningen AN - OPUS4-32849 LA - eng AD - Bundesanstalt fuer Materialforschung und -pruefung (BAM), Berlin, Germany ER - TY - JOUR A1 - Koch, Matthias A1 - Bremser, Wolfram A1 - Köppen, Robert A1 - Krüger, Rita A1 - Rasenko, Tatjana A1 - Siegel, David A1 - Nehls, Irene T1 - Certification of reference materials for ochratoxin A analysis in coffee and wine N2 - Mycotoxins are important non-anthropogenic food and feed contaminants, which can be present on almost every agricultural commodity. Effective consumer protection therefore essentially depends on food surveillance by reliable quantitative analysis enabled by appropriate quality control. Certified (matrix) reference materials (CRMs) are versatile tools to support Quality assurance. However, in the case of ochratoxin A (OTA), a hepato- and nephrotoxic mycotoxin, which is regulated in various foods, there is a lack of suitable CRMs. This lack has now been overcome by the development of two European Reference Materials (ERM®) for the Determination of OTA in roasted coffee (ERM®-BD475) and red wine (ERM®-BD476). This article discusses the material preparation process as well as the results of homogeneity and stability testing. Furthermore, the results of the inhouse certification studies carried out at BAM Federal Institute for Materials Research and Testing are presented and discussed. Interlaboratory comparison studies involving selected expert laboratories with documented Expertise in the field of mycotoxin analysis were conducted to confirm the certified values determined by BAM. The certified ochratoxin A values and their corresponding expanded uncertainties (k = 2) were assigned in full compliance with the requirements of ISO Guide 35 and are as follows: (6.0 ± 0.6) µg kg-1 for roasted coffee, ERM®-BD475, and (0.52 ± 0.11) µg L-1 for red wine, ERM®-BD476. KW - OTA KW - Coffee KW - Wine KW - Food safety and quality KW - European reference materials KW - CRM PY - 2011 DO - https://doi.org/10.1007/s00769-011-0783-0 SN - 0949-1775 SN - 1432-0517 VL - 16 SP - 429 EP - 437 PB - Springer CY - Berlin AN - OPUS4-24235 LA - eng AD - Bundesanstalt fuer Materialforschung und -pruefung (BAM), Berlin, Germany ER - TY - JOUR A1 - Siegel, David A1 - Feist, M. A1 - Proske, Matthias A1 - Koch, Matthias A1 - Nehls, Irene T1 - Degradation of the alternaria mycotoxins alternariol, alternariol monomethyl ether, and altenuene upon bread baking N2 - The stability of the Alternaria mycotoxins alternariol, alternariol monomethyl ether, and altenuene upon bread baking was investigated by model experiments using a spiked wholemeal wheat flour matrix. For alternariol and alternariol monomethyl ether, but not for altenuene, degradation products, formed through a sequence of hydrolysis and decarboxylation, could be identified in pilot studies. The simultaneous quantification of alternariol, alternariol monomethyl ether, altenuene, and the degradation products was achieved by a newly developed high performance liquid chromatography tandem mass spectrometry (HPLC-MS/MS) multimethod. The obtained quantitative data indicate that the Alternaria mycotoxins are barely degraded during wet baking, while significant degradation occurs upon dry baking, with the stability decreasing in the order alternariol monomethyl ether > alternariol > altenuene. The novel degradation products could be detected after the wet baking of flour spiked with alternariol and in a sample survey of 24 commercial cereal based baking products. KW - Alternariol monomethyl ether KW - Alternariol KW - Altenuene KW - Degradation KW - Baking KW - Bread KW - HPLC-MS/MS PY - 2010 DO - https://doi.org/10.1021/jf102156w SN - 0021-8561 SN - 1520-5118 VL - 58 IS - 17 SP - 9622 EP - 9630 PB - American Chemical Society CY - Columbus, Ohio AN - OPUS4-21909 LA - eng AD - Bundesanstalt fuer Materialforschung und -pruefung (BAM), Berlin, Germany ER - TY - JOUR A1 - Siegel, David A1 - Merkel, Stefan A1 - Koch, Matthias A1 - Nehls, Irene T1 - Quantification of the Alternaria mycotoxin tenuazonic acid in beer N2 - Tenuazonic acid (TA) is a major water soluble Alternaria mycotoxin. In the present work, a method for the quantification of TA in beer by liquid chromatography-ion-trap multistage mass spectrometry after derivatization with 2,4-dinitrophenylhydrazine is described. The method is based on a rapid workup procedure and features a LOD of 2 µg/kg without preconcentration using 400 mg of sample. Validation was performed for a working range of 8-500 µg/kg. A total of 43 beers of different brewing styles (pilsener, wheat beer, bock beer, dark beer and alcohol free beer) was analysed. TA was detected in 37 samples, 16 samples were above the LOQ. An average content of 11 µg/kg was found, the highest incidence being 175 ± 13 µg/kg. To our knowledge, this is the first report on the occurrence of TA in beer and beverages in general. KW - Tenuazonic acid KW - Mycotoxin KW - Beer KW - 2,4-Dinitrophenylhydrazine KW - Derivatization KW - Liquid chromatography/electrospray ionisation ion-trap multistage mass Spectrome PY - 2010 DO - https://doi.org/10.1016/j.foodchem.2009.10.070 SN - 0308-8146 VL - 120 IS - 3 SP - 902 EP - 906 PB - Elsevier CY - Amsterdam [u.a.] ; Jena AN - OPUS4-21372 LA - eng AD - Bundesanstalt fuer Materialforschung und -pruefung (BAM), Berlin, Germany ER - TY - JOUR A1 - Koch, Matthias A1 - Bremser, Wolfram A1 - Köppen, Robert A1 - Siegel, David A1 - Töpfer, Antje A1 - Nehls, Irene T1 - Development of two certified reference materials for acrylamide determination in foods N2 - Certified reference materials (CRMs) are a versatile tool for quality assurance in the chemical laboratory. In the case of acrylamide analysis, the availability of appropriate materials was rather limited. This lack of acrylamide matrix CRMs has now been overcome by the development of two European reference materials (ERM) for the determination of acrylamide in food (crispbread, ERM-BD272, and rusk, ERM-BD274). This article describes the preparation of the materials, provides the results of the homogeneity and stability studies, and presents and discusses the outcome of the certification studies. Expert laboratories from different European countries took part in the certification studies using various analytical methods. The acrylamide mass fractions were certified to 980 µg kg-1 for crispbread and 74 µg kg-1 for rusk. KW - Certified reference materials KW - ERM KW - Acrylamide KW - Crispbread KW - Rusk KW - Quality assurance KW - Homogeneity KW - Stability PY - 2009 DO - https://doi.org/10.1021/jf901329t SN - 0021-8561 SN - 1520-5118 VL - 57 IS - 18 SP - 8202 EP - 8207 PB - American Chemical Society CY - Columbus, Ohio AN - OPUS4-19888 LA - eng AD - Bundesanstalt fuer Materialforschung und -pruefung (BAM), Berlin, Germany ER - TY - JOUR A1 - Müller, M.E.H. A1 - Steier, I. A1 - Köppen, Robert A1 - Proske, Matthias A1 - Korn, U. A1 - Koch, Matthias A1 - Siegel, David T1 - Cocultivation of phytopathogenic Fusarium and Alternaria strains affects fungal growth and mycotoxin production N2 - Aims: A laboratory study was conducted to evaluate the influence of cocultivation of toxigenic Fusarium (F.) and Alternaria (A.) fungi with respect to growth and mycotoxin production. Methods and Results: Fusarium culmorum Fc13, Fusarium graminearum Fg23 and two Alternaria tenuissima isolates (At18 and At220) were simultaneously or consecutively co-incubated on wheat kernels in an in vitro test system. Fungal biomass was quantified by determining ergosterol content. Three Fusarium toxins (DON, NIV and ZON) and three Alternaria toxins (AOH, AME and ALT) were analysed by a newly developed HPLC/MS/MS method. In simultaneous cocultures, the fungal biomass was enhanced up to 460% compared with individual cultures; Alternaria toxins were considerably depressed down to <5%. Combining At18 and At220 with Fg23 inhibited the toxin production of both fungal partners. In contrast, Fc13 increased its DON and ZON production in competitive interaction with both A. strains. Conclusions: The interfungal competitive effects aid the understanding of the processes of competition of both fungi in natural environments and the involvement of mycotoxins as antifungal factors. Significance and Impact of Study: Cocultivation significantly affects fungal growth and mycotoxin production of phytopathogenic Alternaria and Fusarium strains. The impact of mycotoxins on the interfungal competition is highlighted. KW - Alternaria KW - Cocultivation KW - Ergosterol KW - Fusarium KW - Interfungal competition KW - Multimycotoxin analysis PY - 2012 DO - https://doi.org/10.1111/j.1365-2672.2012.05388.x SN - 1364-5072 VL - 113 IS - 4 SP - 874 EP - 887 PB - Wiley-Blackwell CY - Malden, Mass., USA AN - OPUS4-26932 LA - eng AD - Bundesanstalt fuer Materialforschung und -pruefung (BAM), Berlin, Germany ER - TY - JOUR A1 - Koch, Matthias A1 - Köppen, Robert A1 - Siegel, David A1 - Witt, Angelika A1 - Nehls, Irene T1 - Determination of total sulfite in wine by ion chromatography after in-sample oxidation N2 - Sulfur dioxide (SO2) or sulfites are the most common preservatives used in winemaking. The level of total SO2 is subject to regulation. Currently, the regulatory determination of total SO2 (including sulfites) is done by the optimized Monier–Williams (OMW) method, which includes time-consuming distillation and titration steps. This paper describes the development and application of an alternative, rapid, straightforward, and reliable method for the determination of total sulfite in wine. In this method, a simple oxidation step using alkaline hydrogen peroxide (H2O2) solution is followed by ion chromatographic (IC) analysis of sulfate coupled with conductometric detection. Thirteen wines were analyzed in order to compare the in-sample oxidation method with the OMW-procedure. A t-test revealed satisfying compliance regarding sample preparation, i.e., alkaline H2O2 treatment and acidic distillation (OMW method). Comparable results were also obtained between IC analysis and acid/base titration. Our results indicate that the novel method (limit of quantification: 4 mg SO2 L-1) is well suited for the cost-efficient monitoring of regulatory limits. KW - Sulfur dioxide KW - Wine analysis KW - Hydrogen peroxide oxidation KW - IC KW - Optimized Monier-Williams method PY - 2010 DO - https://doi.org/10.1021/jf102086x SN - 0021-8561 SN - 1520-5118 VL - 58 IS - 17 SP - 9463 EP - 9467 PB - American Chemical Society CY - Columbus, Ohio AN - OPUS4-21912 LA - eng AD - Bundesanstalt fuer Materialforschung und -pruefung (BAM), Berlin, Germany ER - TY - JOUR A1 - Siegel, David A1 - Andrae, K. A1 - Proske, Matthias A1 - Kochan, Cindy A1 - Koch, Matthias A1 - Weber, M. A1 - Nehls, Irene T1 - Dynamic covalent hydrazine chemistry as a selective extraction and cleanup technique for the quantification of the Fusarium mycotoxin zearalenone in edible oils N2 - A novel, cost-efficient method for the analytical extraction of the Fusarium mycotoxin zearalenone (ZON) from edible oils by dynamic covalent hydrazine chemistry (DCHC) was developed and validated for its application with high performance liquid chromatography-fluorescence detection (HPLC-FLD). ZON is extracted from the edible oil by hydrazone formation on a polymer resin functionalised with hydrazine groups and subsequently released by hydrolysis. Specifity and precision of this approach are superior to liquid partitioning or gel permeation chromatography (GPC). DCHC also extracts zearalanone (ZAN) but not α-/β-zearalenol or -zearalanol. The hydrodynamic properties of ZON, which were estimated using molecular simulation data, indicate that the compound is unaffected by nanofiltration through the resin pores and thus selectively extracted. The method's levels of detection and quantification are 10 and 30 µg/kg, using 0.2 g of sample. Linearity is given in the range of 10-20,000 µg/kg, the average recovery being 89%. Bias and relative standard deviations do not exceed 7%. In a sample survey of 44 commercial edible oils based on various agricultural commodities (maize, olives, nuts, seeds, etc.) ZON was detected in four maize oil samples, the average content in the positive samples being 99 µg/kg. The HPLC-FLD results were confirmed by HPLC-tandem mass spectrometry and compared to those obtained by a liquid partitioning based sample preparation procedure. KW - Zearalenone KW - Extraction KW - Edible oil KW - Maize KW - Dynamic covalent hydrazine chemistry KW - Hydrazone KW - SPE KW - Hydrodynamic radius KW - HPLC-FLD PY - 2010 DO - https://doi.org/10.1016/j.chroma.2010.02.019 SN - 0021-9673 VL - 1217 IS - 15 SP - 2206 EP - 2215 PB - Elsevier CY - Amsterdam AN - OPUS4-21048 LA - eng AD - Bundesanstalt fuer Materialforschung und -pruefung (BAM), Berlin, Germany ER -