Journal article

Publication year: 2018

Pages: 315-322

Journal: Journal of Agricultural and Food Chemistry

Volume number: 66

Issue number: 1

ISSN: 0021-8561

DOI Link: https://doi.org/10.1021/acs.jafc.7b05580

Publisher: American Chemical Society

Abstract: 
Limited availability of toxin standards for lolitrem B and ergovaline impedes routine control of grasses for endophyte toxins. This study aimed at assessing the applicability of an enzyme immunoassay (EIA) for the indole-diterpene mycotoxin paxilline, in combination with a generic EIA for ergot alkaloids, as alternative parameters for screening purposes. Analysis of grass seeds and model pastures of four different grass species showed that both EIAs yielded highly positive results for paxilline and ergot alkaloids in perennial ryegrass seeds. Furthermore, evidence for natural occurrence of paxilline in grass in Germany was obtained. High performance liquid chromatography tandem mass spectrometry analysis qualitatively confirmed the paxilline EIA results but showed that paxilline analogues 1'-O-acetylpaxilline and 13-desoxypaxilline were the predominant compounds in seeds and grass. In the absence of easily accessible reference standards for specific analysis of some major endophyte toxins, analysis of paxilline and ergot alkaloids by EIA may be suitable substitute parameters. The major advantage of this approach is its ease of use and speed, providing an analytical tool which could enhance routine screening for endophyte toxins in pasture.

Harvard Citation style: Bauer, J., Gross, M., Cramer, B., Humpf, H., Hamscher, G. and Usleber, E. (2018) Immunochemical Analysis of Paxilline and Ergot Alkaloid Mycotoxins in Grass Seeds and Plants, Journal of Agricultural and Food Chemistry, 66(1), pp. 315-322. https://doi.org/10.1021/acs.jafc.7b05580

APA Citation style: Bauer, J., Gross, M., Cramer, B., Humpf, H., Hamscher, G., & Usleber, E. (2018). Immunochemical Analysis of Paxilline and Ergot Alkaloid Mycotoxins in Grass Seeds and Plants. Journal of Agricultural and Food Chemistry. 66(1), 315-322. https://doi.org/10.1021/acs.jafc.7b05580