Effect of nixtamalization (Alkaline cooking) on fumonisin-contaminated corn for production of masa and tortillas.

Studies were undertaken to determine the fate of the mycotoxins, fumonisins, during the process of alkaline cooking (nixtamalization), using normal-appearing corn that was naturally contaminated with fumonisin B(1) (FB(1)) at 8.79 ppm. Corn was processed into tortillas, starting with raw corn that was cooked with lime and allowed to steep overnight; the steeped corn (nixtamal) was washed and ground into masa, which was used to make tortillas. Calculations to determine how much of the original fumonisin remained in the finished products took into consideration that FB(1) will be converted to hydrolyzed fumonisin B(1) (HFB(1)) by the process of alkaline cooking. All fractions, including steeping and washing water, were weighed, and percent moisture and fumonisin content were determined. Tortillas contained approximately 0.50 ppm of FB(1), plus 0.36 ppm of HFB(1), which represented 18.5% of the initial FB(1) concentration. Three-fourths of the original amount of fumonisin was present in the liquid fractions, primarily as HFB(1). Nixtamalization significantly reduced the amount of fumonisin in maize.

Fumonisin content in masa and tortillas from Mexico.

Fumonisins, a family of mycotoxins produced by Fusarium moniliforme and Fusarium proliferatum, are found in maize worldwide and have been associated with animal diseases. There is concern that high dietary intake of a maize-based diet may expose people in Mexico and Central America to fumonisins. Nixtamalized maize products from Mexico and the United States were examined to evaluate methods for quantitation of the different forms of fumonisins. The chelating reagent EDTA (exceeding the calcium concentration by a factor of 1. 36) was added to enhance extraction of fumonisins because calcium remained in the samples as a result of processing. It was expected that the majority of the fumonisin detected would be in the hydrolyzed form, yet the highest level of hydrolyzed fumonisin B(1) detected was 0.1 ppm. The amount of fumonisin B(1) was significantly higher in Mexican samples (mean = 0.79 ppm) than in samples purchased in the United States (mean = 0.16 ppm).

Mycotoxin production by Fusarium proliferatum isolates from rice with Fusarium sheath rot disease.

Twenty samples of unpolished (rough) rice collected in Arkansas and Texas during the 1995 harvesting season from fields exhibiting Fusarium sheath rot disease or panicle blight were previously shown to include 8 samples positive for fumonisin B1 (FB1) in the range 2.2-5.2 ppm, and moniliformin (MON), but no beauvericin (BEA), deoxynivalenol, its derivatives or zearalenone were detected. Fifteen cultures of F. proliferatum were established from the 20 rough rice samples. Single spore isolates of each culture were grown on rice and tested for the production of fumonisins (FB1, FB2, FB3, etc.), MON and BEA. All 15 isolates produced FB1, FB2, MON and BEA in culture on rice. No deoxynivalenol, its derivatives or zearalenone were detected. Seven cultures produced FB1 at > 50 ppm (range 80-230 ppm), with the rest producing FB1 in the range 14-43 ppm. FB2 was produced in the range 5-47 ppm, and those cultures which produced the most FB1 also produced the most FB2. Of the 15 cultures producing MON, 11 produced it at > 100 ppm in the range 188-6018 ppm, with the rest producing in the range 7-64 ppm. BEA was produced in the range 109-1350 ppm. Other derivatives of fumonisins, including FA1, FA2 and partially hydrolyzed FB1, as well as several unknown metabolites including a compound with MW 414, were identified in culture extracts by continuous flow fast atom bombardment with ion spray mass spectrometry (CF/FAB/MS). Further study is needed to identify the factors that control production of FB1, MON and BEA by F. proliferatum in culture and in field samples.

Natural occurrence of gliotoxin in turkeys infected with Aspergillus fumigatus, Fresenius.

Thirteen samples of infected turkey lung tissue from cases of 'airsacculitis' were collected either at the processing plant or from a local turkey farm and subjected to cultural and gliotoxin analysis. Aspergillus fumigatus was isolated from 6 of the 13 samples; all isolates were determined to be gliotoxin producers when grown in laboratory culture and assayed by HPLC procedures. Gliotoxin was isolated from 5 of the 13 tissue but was not isolated from all tissues that were infected with A. fumigatus. Gliotoxin was isolated from which no A. fumigatus was isolated and it was not detected in three tissues from which gliotoxin-producing isolates of A. fumigatus were obtained. The ability of this pathogenic fungs to produce this immunomodulating compound in naturally infected turkeys provides further evidence that gliotoxin may be involved in the pathogenesis of the disease, aspergillosis of turkeys.