Detection and Determination of Fumonisins B 1 , B 2 , and B 3 Contaminating Japanese Domestic Wine by Liquid Chromatogra
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Detection and Determination of Fumonisins B1, B2, and B3 Contaminating Japanese Domestic Wine by Liquid Chromatography Coupled to Tandem Mass Spectrometry (LC–MS/MS) Hiroyuki Nakagawa1 · Ruiko Hashimoto2 · Yosuke Matsuo1 · Yuki Sago1 · Koji Yokoyama3 · Haruo Takahashi4 Received: 20 January 2020 / Accepted: 4 July 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Nine domestic wine samples collected from a Japanese winery were examined for the presence of fumonisin B1 (FB1), fumonisin B2 (FB2), and fumonisin B3 (FB3), as well as ochratoxin A (OTA) and ochratoxin B (OTB). Wine samples spiked with 13C-labeled internal standards (13C34-FB1 and 13C20-OTA) were diluted with phosphate buffered saline (PBS) buffer, loaded on immunoaffinity cartridges to purify of fumonisins and ochratoxins, and subjected to liquid chromatography coupled with tandem mass spectrometry (LC–MS/MS) analysis. The data revealed that the domestic wine samples were possibly contaminated with FB1 and FB3, in addition to FB2, whereas none of the tested wine samples were contaminated with OTA and OTB. These results suggest that Fusarium fungi can be associated with the fumonisin contamination of Japanese domestic wine, whereas Aspergillus niger seems to be frequently reported as the major causal fungus of fumonisin contamination of wine in Europe. Analysis of the intermediate samples during the wine brewing indicated that fumonisin concentrations did not increase during wine production, suggesting that fumonisin contamination did not occur during the brewing process, but was derived from the raw materials of grape berries.
Introduction Fusarium species (spp.) commonly infect major cereals consumed as food, and feed, and some of them produce mycotoxins such as trichothecenes, zearalenone (ZEN), and fumonisins [1]. Fumonisins are polyketide-derived mycotoxins frequently produced by Fusarium spp., particularly by Fusarium verticillioides and Fusarium proliferatum [2]. The most abundant fumonisin is fumonisin B1 (FB1), followed by fumonisin B2 (FB2), and fumonisin B3 (FB3) [3]. FB1 is a causative compound of equine * Hiroyuki Nakagawa [email protected] 1
National Agriculture and Food Research Organization (NARO), Food Research Institute (FRI), 2‑1‑12 Kannon‑dai, Tsukuba‑shi, Ibaraki 305‑8642, Japan
2
Chiba Prefectural Institute of Public Health, 666‑2 Nitona‑cho, Chuou‑ku, Chiba 260‑8715, Japan
3
Medical Mycology Research Center (MMRC), Chiba University, 1‑8‑1 Inohana, Chuou‑ku, Chiba 260‑8673, Japan
4
National Institute of Health Sciences, 3‑25‑26 Tonomachi Kawasaki‑ku, Kawasaki‑shi, Kanagawa 210‑9501, Japan
leukoencephalomalacia [4] and porcine pulmonary oedema syndrome [5], and has also been confirmed to be hepatotoxic and hepatocarcinogenic in rats and mice [6, 7]. In 2001, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) established a provisional maximum tolerable daily intake (PMTDI) value of 2 μg/kg bw/ day for FB1, FB2, and FB3, alone or in combination [7]. Re
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