Ergot alkaloids in some rye-based UK cereal products

Area of Science:

• Food Chemistry
• Analytical Chemistry
• Food Safety

Background:

• Ergot alkaloids are toxic secondary metabolites produced by fungi that can contaminate cereal grains.
• Consumption of ergot alkaloids can lead to ergotism, a serious human and animal health condition.
• Rye-based products are a potential dietary source of ergot alkaloids.

Purpose of the Study:

• To quantify the levels of six major ergot alkaloids in various UK rye-based cereal products.
• To identify the predominant ergot alkaloids and their epimeric forms present in these products.
• To compare ergot alkaloid levels across different product types and between organic and non-organic samples.

Main Methods:

• Development and validation of a liquid chromatography-tandem mass spectrometry (LC-MS/MS) method.
• Analysis of 28 UK rye-based cereal products, including rye crispbreads, breads, flours, and crackers.
• Quantification of six major ergot alkaloids, distinguishing between -ine and -inine epimers.

Main Results:

• Ergot alkaloids were detected in 25 out of 28 analyzed samples, with quantification limits of 1-3 µg kg⁻¹.
• Rye crispbreads exhibited the highest concentrations, reaching up to 340 µg kg⁻¹, followed by continental-style rye breads (up to 121 µg kg⁻¹).
• Ergotamine, ergocristine, and ergosine were the most frequently detected and abundant alkaloids. No significant differences were observed between organic and non-organic products.

Conclusions:

• UK rye-based cereal products frequently contain ergot alkaloids, posing a potential food safety concern.
• Rye crispbreads represent a significant source of dietary exposure to these mycotoxins.
• The developed LC-MS/MS method effectively quantifies ergot alkaloids and their epimers, aiding in risk assessment.