Abstract
The existence of glucose conjugates of fumonisin B2 (FB2) and fumonisin B3 (FB3) in corn powder was confirmed for the first time. These “bound-fumonisins” (FB2 and FB3 bound to glucose) were identified as N-(1-deoxy-d-fructos-1-yl) fumonisin B2 (NDfrc-FB2) and N-(1-deoxy-d-fructos-1-yl) fumonisin B3 (NDfrc-FB3) respectively, based on the accurate mass measurements of characteristic ions and fragmentation patterns using high-resolution liquid chromatography-Orbitrap mass spectrometry (LC-Orbitrap MS) analysis. Treatment on NDfrc-FB2 and NDfrc-FB3 with the o-phthalaldehyde (OPA) reagent also supported that d-glucose binding to FB2 and FB3 molecules occurred to their primary amine residues.
Highlights
Fusarium fungi are known as plant pathogen infecting cereals such as wheat, barley, and corn, and some of these fungi produce mycotoxins [1].In Japan, Fusarium fungi infection is occasionally serious, as these crops are usually planted through the rainy season
These results indicate that the primary amine residue was occupied by glucose conjugation in the molecules of NDfrc-fumonisin B2 (FB2) (NDfrc-fumonisin B3 (FB3))
NDfrc-FB2 (NDfrc-FB3) detected in the corn sample extract (Figure S1). These results indicate that NDfrc-FB2 appear to be formed though a non-enzymatic reaction between FB2 and D-glucose
Summary
Fusarium fungi are known as plant pathogen infecting cereals such as wheat, barley, and corn, and some of these fungi produce mycotoxins (e.g., trichothecenes, zearalenone, and fumonisins) [1]. In Japan, Fusarium fungi infection is occasionally serious, as these crops are usually planted through the rainy season. Among Fusarium mycotoxins, fumonisins are a group of naturally-occurring mycotoxins. Fumonisins are widely distributed geographically, and their natural occurrence in maize has been reported in various regions throughout the world [6]. A particular concern regarding fumonisins involves the higher concentrations occasionally found in maize produced and consumed by some subpopulations, such as subsistence farmers [6]. Fumonisins occur infrequently in other foods, including sorghum, asparagus, rice beer, and mung beans. The European Committee concluded the establishment of a group
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