Kalinina Svetlana A, Jagels Annika, Hickert Sebastian, Mauriz Marques Lucas M, Cramer Benedikt, Humpf Hans-Ulrich
Institute of Food Chemistry, Westfälische Wilhelms-Universität Münster , Corrensstraße 45, 48149 Münster, Germany.
NRW Graduate School of Chemistry , Wilhelm-Klemm-Str. 10, 48149 Münster, Germany.
J Agric Food Chem. 2018 Feb 7;66(5):1264-1269. doi: 10.1021/acs.jafc.7b06001. Epub 2018 Jan 25.
Penitrems are fungal indole diterpene-derived tremorgenic secondary metabolites, which are mainly produced by Penicillium spp. Several cases of intoxications with penitrems and subsequent occurrences of penitrem A in foodstuff underline the need for reliable quantitation methods for the detection of these mycotoxins in food. In this study, a simple and fast high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) method for the quantitative analysis of penitrems A-F in cheese was developed. Therefore, penitrems A-F were isolated from Penicillium crustosum as analytical reference standards. The analysis of 60 cheese samples from the European single market (EU) revealed the occurrence of penitrem A in 10% of the analyzed samples with an average concentration of 28.4 μg/kg and a maximum concentration of 429 μg/kg. In addition to penitrem A, other members of the group of penitrems, namely, penitrems B, C, D, E, and F, were for the first time quantitatively detected in food samples, although in lower concentrations and with lower incidence in comparison to penitrem A. Moreover, we report cytotoxic effects of all penitrems on two cell lines (HepG2 and CCF-STTG1). This clearly underlines their relevance and the importance to analyze food samples in order to get insights into the human exposure toward these mycotoxins.
震颤素是由真菌吲哚二萜衍生的致震颤次生代谢产物，主要由青霉菌属产生。几起因震颤素中毒以及随后食品中出现震颤素A的案例表明，需要可靠的定量方法来检测食品中的这些霉菌毒素。在本研究中，开发了一种简单快速的高效液相色谱 - 串联质谱法（HPLC-MS/MS）用于定量分析奶酪中的震颤素A - F。因此，从 crustosum青霉中分离出震颤素A - F作为分析参考标准品。对来自欧洲单一市场（欧盟）的60份奶酪样品的分析表明，在10%的分析样品中出现了震颤素A，平均浓度为28.4μg/kg，最大浓度为429μg/kg。除了震颤素A之外，震颤素组的其他成员，即震颤素B、C、D、E和F，首次在食品样品中被定量检测到，尽管与震颤素A相比，其浓度较低且发生率也较低。此外，我们报告了所有震颤素对两种细胞系（HepG2和CCF - STTG1）的细胞毒性作用。这清楚地强调了它们的相关性以及分析食品样品对于了解人类接触这些霉菌毒素情况的重要性。
