Ergot Alkaloids Mycotoxins in Cereals and Cereal-Derived Food Products: Characteristics, Toxicity, Prevalence, and Control Strategies
Ergot alkaloids (EAs) are a group of mycotoxins that are mainly produced from the plant pathogen <i>Claviceps</i>. <i>Claviceps purpurea</i> is one of the most important species, being a major producer of EAs that infect more than 400 species of monocotyledonous plants. Rye,...
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| Format: | Article |
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MDPI AG
2021-05-01
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| Series: | Agronomy |
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| Online Access: | https://www.mdpi.com/2073-4395/11/5/931 |
| _version_ | 1797534856361541632 |
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| author | Sofia Agriopoulou |
| author_facet | Sofia Agriopoulou |
| author_sort | Sofia Agriopoulou |
| collection | DOAJ |
| description | Ergot alkaloids (EAs) are a group of mycotoxins that are mainly produced from the plant pathogen <i>Claviceps</i>. <i>Claviceps purpurea</i> 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. |
| first_indexed | 2024-03-10T11:36:23Z |
| format | Article |
| id | doaj.art-3ab2e05989f2425990af393f3d3b0f2d |
| institution | Directory Open Access Journal |
| issn | 2073-4395 |
| language | English |
| last_indexed | 2024-03-10T11:36:23Z |
| publishDate | 2021-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Agronomy |
| spelling | doaj.art-3ab2e05989f2425990af393f3d3b0f2d2023-11-21T18:50:53ZengMDPI AGAgronomy2073-43952021-05-0111593110.3390/agronomy11050931Ergot Alkaloids Mycotoxins in Cereals and Cereal-Derived Food Products: Characteristics, Toxicity, Prevalence, and Control StrategiesSofia Agriopoulou0Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, GreeceErgot alkaloids (EAs) are a group of mycotoxins that are mainly produced from the plant pathogen <i>Claviceps</i>. <i>Claviceps purpurea</i> 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.https://www.mdpi.com/2073-4395/11/5/931ergot alkaloid mycotoxinscerealscereal-based product safetyqualitycharacteristicsoccurrence |
| spellingShingle | Sofia Agriopoulou Ergot Alkaloids Mycotoxins in Cereals and Cereal-Derived Food Products: Characteristics, Toxicity, Prevalence, and Control Strategies Agronomy ergot alkaloid mycotoxins cereals cereal-based product safety quality characteristics occurrence |
| title | Ergot Alkaloids Mycotoxins in Cereals and Cereal-Derived Food Products: Characteristics, Toxicity, Prevalence, and Control Strategies |
| title_full | Ergot Alkaloids Mycotoxins in Cereals and Cereal-Derived Food Products: Characteristics, Toxicity, Prevalence, and Control Strategies |
| title_fullStr | Ergot Alkaloids Mycotoxins in Cereals and Cereal-Derived Food Products: Characteristics, Toxicity, Prevalence, and Control Strategies |
| title_full_unstemmed | Ergot Alkaloids Mycotoxins in Cereals and Cereal-Derived Food Products: Characteristics, Toxicity, Prevalence, and Control Strategies |
| title_short | Ergot Alkaloids Mycotoxins in Cereals and Cereal-Derived Food Products: Characteristics, Toxicity, Prevalence, and Control Strategies |
| title_sort | ergot alkaloids mycotoxins in cereals and cereal derived food products characteristics toxicity prevalence and control strategies |
| topic | ergot alkaloid mycotoxins cereals cereal-based product safety quality characteristics occurrence |
| url | https://www.mdpi.com/2073-4395/11/5/931 |
| work_keys_str_mv | AT sofiaagriopoulou ergotalkaloidsmycotoxinsincerealsandcerealderivedfoodproductscharacteristicstoxicityprevalenceandcontrolstrategies |