What makes Fusarium accumulating more or less mycotoxins in cereals?

68 Pages·2015·8.1 MB·English

What makes Fusarium accumulating
more or less mycotoxins in cereals?
Christian Barreau
Mail : [email protected]
Institut National de la Recherche Agronomique
Centre de recherche Bordeaux Aquitaine
UR 1264 MycSA, France
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Mycotoxin, what is this?
MMyyccoott ooxxiinnee
Mycos : fungi Toxicum : poison
Toxic chemical subtances or
secondary metabolites (SM) produced
by some fungi on food and feed
including particularly cereals
Exception: some moulds produce benefic secondary metabolites
(antibiotics, statins, cyclosporin…)
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Up to 25 % of foods or feeds are contaminated by mycotoxins
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The genus Aspergillus and its toxines
A. nidulans A. niger A. fumigatus
Aspergillus niger (Read, 1991).
Microscopie balayage électronique
O
O
O
Aflatoxines
A. ochraceus A. parasiticus A. flavus
O O OCH
3
CO H OH O
2
N O
H
Ochratoxines
CH
3
www.bspp.org.uk/NDR/jan2007/2006-61.asp. Cl
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The genus Penicillium and its toxines
P.verrucosum P. viridicatum
Conidiophores (x 1000) microscopie optique et balayage
P. expansum
CO H OH O
2
N O
H
Patuline CH
Ochratoxine 3
Cl
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The genus Fusarium and its toxines
Fusarium graminearum
H
H
H C O
3 R1
O OH O CH
3
O Maize
Wheat H C O
2
Fusarium Head Blight R4 R CH 3 R 2 Gibberella Ear Rot
3 HO
(GER)
(FHB)
Trichothecenes B O
(DON : deoxynivalenol) Zearalenone
Image INRA MycSA
Montevideo ISTA 15/06/2015
Christian Barreau UR 1264 Mycology and Food Safety (MycSA) INRA BORDEAUX 06.07.2015
Christian Barreau UR 1264 Mycology and Food Safety (MycSA) INRA BORDEAUX
The genus Fusarium and its toxines
Type B trichothecenes
Montevideo ISTA 15/06/2015
Christian Barreau UR 1264 Mycology and Food Safety (MycSA) INRA BORDEAUX 06.07.2015
Christian Barreau UR 1264 Mycology and Food Safety (MycSA) INRA BORDEAUX
The genus Fusarium and its toxines
Fusarium verticillioides
COOH O
R1
HOOC
O H
O
C H
3
H C
3
O R2
CH CH N H
3 3 2
Maize
HOOC O Fusarium Ear Rot
Images INRA MycSA (FER)
Fumonisines
F.proliferatum
HOOC
Montevideo ISTA 15/06/2015
Christian Barreau UR 1264 Mycology and Food Safety (MycSA) INRA BORDEAUX 06.07.2015
Christian Barreau UR 1264 Mycology and Food Safety (MycSA) INRA BORDEAUX
Today, which is the mycotoxins problem!
No real risk of acute toxicity in Europe today
(cid:220) »Mycotoxin background » in foods and feeds
chronicle toxicity ?
˜ Consommation journalière
Established toxicity for some mycotoxins:

Aflatoxins e Carcinogenic, genotoxic
Ochratoxine A e Carcinogenic, nephrotoxic, teratogenic,
immunotoxic, neurotoxic
Zearalenone e Oestrogenic properties
Fumonisines e Carcinogenic
Trichothecenes B DON e Immunotoxic, ribotoxic stress, apoptotic
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European Commission 19 december 2006 (n°1881/2006)
Revised 28 septembre 2007 (n°1126/2007)

µg/kg

Deoxynivalenol (DON): Unprocessed cereals 1 250
Unprocessed durum wheat and oat 1 750
Unprocessed maize 1 750

Flours intended for human consumption 750
Pasta 750
Breakfast cereals, bread, pastries, cornflakes 500
Baby foods 200

T-2 et HT-2 In preparation
recommandation for unprocessed cereals 200

Fumonisine (FB1+FB2): Unprocessed maize 4 000

Zéaralénone: Unprocessed cereals 100
Unprocessed maize 350

Directive 3005/38/CE s’applique dans tous les cas en ce qui concerne le mode d’échantillonnage et la méthode d’analyse de référence

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