Benedikt Cramer

University of Münster

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Hans‐Ulrich Humpf

University of Münster

Constantin G. Daniliuc

University of Münster

Florian Hübner

University of Münster

Gisela H. Degen

TU Dortmund University

Chris M. Maragos

Agricultural Research Service

Sheryl A. Tittlemier

Canada Grain Commission

Viktoria Lindemann

University of Münster

Sebastian Hickert

Merck (Germany)

R.J. Malone

Certis USA (United States)

Veronica M. T. Lattanzio

National Research Council

Cooperative Institutions

University of Münster

Universidade de São Paulo

Ludwig-Maximilians-Universität München

TU Dortmund University

Leibniz Research Centre for Working Environment and Human Factors

University of Zurich

Universidade de Ribeirão Preto

University of Bonn

Technical University of Munich

Universität Hamburg

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Thermal stability of T-2 and HT-2 toxins during biscuit- and crunchy muesli-making and roasting

Food Additives & Contaminants Part A (2018)

Henning Sören Kuchenbuch Stefanie Becker Mareike Schulz Benedikt Cramer Hans‐Ulrich Humpf

The mycotoxins T-2 and HT-2 toxin are frequently occurring food contaminants which are produced by Fusarium species. Humans and animals are mainly exposed to these substances by the consumption of contaminated oats, maize and wheat. For the production of crunchy muesli, bread and bakery products, these cereals undergo multiple processing steps, including baking, roasting and extrusion cooking. However, the influence of food processing on T-2 and HT-2 toxin levels is to date poorly understood. Thus, the effects of baking and roasting on both mycotoxins were evaluated during biscuit-, crunchy muesli- and toasted oat flakes-production under precise variation of various parameters: heating time and temperature as well as recipe formulation were varied in the range they are applied in the food processing industry. Therefore, oatmeal or flaked oats were artificially contaminated individually with both toxins and processed at the laboratory scale. T-2 toxin generally showed a higher degradation rate than HT-2 toxin. During biscuit-making up to 45% of T-2 toxin and 20% of HT-2 toxin were thermally degraded, showing a dependency on water content, baking time and temperature. The preparation of crunchy muesli yielded no significant toxin degradation which is probably due to the low temperatures applied. Roasting led to a degradation of 32% of T-2 toxin and 24% of HT-2 toxin. Taken together, both mycotoxins are partially degraded during thermal food processing; the degradation rates are influenced by the food composition and processing parameters.

Roasting

Food contaminant

10.1080/19440049.2018.1530456

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Citations (29)

Human Biomonitoring of Mycotoxins for the Detection of Nutritional, Environmental and Occupational Exposure

Springer eBooks (2017)

Benedikt Cramer Hans‐Ulrich Humpf

10.1007/978-3-319-61688-9_9

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Citations (3)

Computertomographische Lokalisationsdiagnostik beim primären Aldosteronismus

RöFo - Fortschritte auf dem Gebiet der Röntgenstrahlen und der bildgebenden Verfahren (1980)

M. Galanski M Fischer Benedikt Cramer J. Friemann H. Vetter

13 patients with verified primary aldosteronism (unilateral adrenal adenoma = 10, bilateral idiopathic hyperplasia = 3) underwent examination by CT and 131J-cholesterol-scintigraphy. CT-scan can successfully employed for localization of unilateral adenoma exceeding 10 mm in diameter. Small lesions and hyperplasia are rare CT-findings. The value of 131J-cholesterol-scintigraphy for differentiation of the two main subgroups of primary aldosteronism--adenoma and hyperplasia--is limited. In our experience both non-invasive methods are helpful to avoid misleading interpretation. In controversial cases bilateral adrenal venous blood sampling by catheterization is mandatory.

Primary Aldosteronism

10.1055/s-2008-1056804

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Citations (2)

Detection of Mycotoxins in Highly Matrix-Loaded House-Dust Samples by QTOF-HRMS, IM-QTOF-HRMS, and TQMS: Advantages and Disadvantages

Analytical Chemistry (2022)

Viktoria Lindemann Jessica Schmidt Benedikt Cramer Hans‐Ulrich Humpf

The analysis of (trace) contaminants in environmental samples represents an important tool for exposure assessment and for the evaluation of potential risks to human health. Currently, mass spectrometric detection using triple quadrupole (TQMS) systems is the established method of choice. However, screening methods using high resolution mass spectrometry (HRMS) find increasing application as they provide advantages such as enhanced selectivity. A complex composition of environmental samples is known to have enormous effects on mass analyzers. The present work therefore compares the impact of a highly matrix-loaded sample material like house-dust on the performance of mass spectrometric detection of the emerging indoor contaminant group of mycotoxins by quadrupole time-of-flight (QTOF) and TQMS after ultrahigh-performance liquid chromatographic separation. Furthermore, the role of ionization efficiencies of different ion sources in instrument sensitivity was compared using an electrospray ionization source and a newly developed heated electrospray ion source (Bruker VIP-HESI) during QTOF experiments. Finally, it was evaluated whether an additional dimension of separation enables increased sensitivity in QTOF-HRMS detection by applying mycotoxins in house-dust to an (trapped) ion mobility spectrometry instrument. The sensitivity of the QTOF detection was positively influenced by the application of the VIP-HESI ion source, and overall HRMS instruments provided enhanced selectivity resulting in simplified data evaluation compared to the TQMS. However, all performed experiments revealed strong signal suppression due to matrix components. QTOF results showed more severe effects, enabling a more sensitive detection of mycotoxins in house-dust by applying TQMS detection.

Matrix (chemical analysis)

10.1021/acs.analchem.1c04254

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Citations (13)

Impact of Physicochemical Parameters on the Decomposition of Deoxynivalenol during Extrusion Cooking of Wheat Grits

Journal of Agricultural and Food Chemistry (2011)

Qinghua Wu Lilia Lohrey Benedikt Cramer Zonghui Yuan Hans‐Ulrich Humpf

Deoxynivalenol (DON) is a toxic secondary metabolite produced by molds of the Fusarium genus and is known to cause a spectrum of diseases in animals such as vomiting and gastroenteritis. It is found in cereals and cereal products as most processing techniques lead only to a partial reduction of deoxynivalenol levels. One technique with a reported relatively high impact on deoxynivaleol decomposition is extrusion cooking. In the current work, systematic studies of a range of physicochemical parameters, such as temperature, moisture, compression, residence time in the extruder, pH value, and protein content, on their impact on deoxynivalenol decomposition during extrusion cooking were performed. The analysis of deoxynivalenol was made by high-performance liquid chromatography--tandem mass spectrometry using a quick, easy, cheap, effective, rugged, and safe-based cleanup with 15-d(1)-deoxynivalenol as an internal standard. It could be shown that the reduction of deoxynivalenol levels is dependent on a set of parameters partially interacting with each other. Especially the moisture content and compression are key factors for the reduction of deoxynivalenol levels. A correlation between residence time of the mycotoxin in the extruder and deoxynivalenol degradation was also observed when screws without a compression factor were used. Generally, the reduction of deoxynivalenol levels was increased by the use of screws with a high compression factor. As known from cooking, deoxynivalenol could also be easily degraded by extrusion under alkaline conditions. Furthermore, an increase of the protein content of the starting material resulted in higher reduction rates of deoxynivalenol.

Extrusion cooking

10.1021/jf2038604

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Citations (59)

Impact of Mechanical and Thermal Energies on the Degradation of T-2 and HT-2 Toxins during Extrusion Cooking of Oat Flour

Journal of Agricultural and Food Chemistry (2017)

Henning Sören Schmidt Stefanie Becker Benedikt Cramer Hans‐Ulrich Humpf

The type A trichothecenes T-2 toxin (T-2) and HT-2 toxin (HT-2) are naturally occurring toxic food contaminants, with the highest concentrations found in contaminated oats. The influence of thermal food processing on these toxins is poorly understood, and only a few publications address the degradation rates. Therefore, we systematically investigated the degradation of T-2 and HT-2 during both laboratory and industrial-scale extrusion cooking of oats. Extrusion cooking under laboratory conditions was performed with oats fortified with T-2 or HT-2 as well as with naturally contaminated oat flour dust. The experiments were designed according to industrial conditions in terms of temperature, water content, pressure, residence time, and oat content. Flour mixtures containing naturally contaminated oats were used for industrial-scale processing. Degradation rates under laboratory conditions were up to 59.6 ± 1.51 and 47.2 ± 0.53% for T-2 and HT-2, respectively, in fortified extrudates but were decreased to 35.1 ± 1.55 and 22.0 ± 4.68% when naturally contaminated flour samples were used. The results show a higher degradation of T-2 during extrusion cooking than of HT-2. Moisture content, mechanical shear, and temperature showed an impact on the toxin degradation and can be optimized to counteract food contamination.

Degradation

Extrusion cooking

10.1021/acs.jafc.7b01484

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Citations (23)

Detection of the Cytotoxic Penitrems A–F in Cheese from the European Single Market by HPLC-MS/MS

Journal of Agricultural and Food Chemistry (2018)

Svetlana A. Kalinina Annika Jagels Sebastian Hickert Lucas Maciel Mauriz Marques Benedikt Cramer

Penitrems are fungal indole diterpene-derived tremorgenic secondary metabolites, which are mainly produced by Penicillium spp. Several cases of intoxications with penitrems and subsequent occurrences of penitrem A in foodstuff underline the need for reliable quantitation methods for the detection of these mycotoxins in food. In this study, a simple and fast high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) method for the quantitative analysis of penitrems A-F in cheese was developed. Therefore, penitrems A-F were isolated from Penicillium crustosum as analytical reference standards. The analysis of 60 cheese samples from the European single market (EU) revealed the occurrence of penitrem A in 10% of the analyzed samples with an average concentration of 28.4 μg/kg and a maximum concentration of 429 μg/kg. In addition to penitrem A, other members of the group of penitrems, namely, penitrems B, C, D, E, and F, were for the first time quantitatively detected in food samples, although in lower concentrations and with lower incidence in comparison to penitrem A. Moreover, we report cytotoxic effects of all penitrems on two cell lines (HepG2 and CCF-STTG1). This clearly underlines their relevance and the importance to analyze food samples in order to get insights into the human exposure toward these mycotoxins.

10.1021/acs.jafc.7b06001

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Citations (23)

Human Study on the Kinetics of 2′R‐Ochratoxin A in the Blood of Coffee Drinkers

Molecular Nutrition & Food Research (2018)

Franziska Sueck Benedikt Cramer Peter Czeschinski Hans‐Ulrich Humpf

Scope The aim of this study is to obtain a deeper knowledge of the kinetics of 2′ R ‐ochratoxin A (2′ R ‐OTA), the thermal degradation product of the mycotoxin ochratoxin A (OTA). To investigate the correlation between the amount of this compound in roasted coffee and human blood samples, a human study is performed. Methods and Results An 18‐week human study is carried out. During the first eight weeks, all known 2′ R ‐OTA‐containing food sources are excluded from the diet and the reduction of 2′ R ‐OTA in venous blood is analyzed. Afterwards, participants are allowed to consume coffee with known OTA and 2′ R ‐OTA concentrations. On a biweekly scale, 2′ R ‐OTA and OTA blood levels are determined. After eight weeks of fasting on 2′ R ‐OTA‐containing foods, the 2′ R ‐OTA blood concentration decreased by about 10%. Based on this, a long biological half‐life of over seven months is estimated. In the 24 h urine samples collected before and after the coffee fasting period, only traces of 2′ R ‐OTA are detected. Conclusion Results show that 2′ R ‐OTA has a more than seven‐fold higher biological half‐life in human blood compared to OTA (approx. 35 days). The reason for the long persistence of 2′ R ‐OTA in human blood is still unclear and further research is needed.

Human blood

Persistence (discontinuity)

Venous blood

10.1002/mnfr.201801026

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Citations (17)

Thermal Stability and Matrix Binding of Citrinin in the Thermal Processing of Starch-Rich Foods

Toxins (2025)

Lea Brückner Florian Neuendorff Katharina Hadenfeldt Matthias Behrens Benedikt Cramer

Citrinin (CIT) is a nephrotoxic mycotoxin commonly found in a broad range of foods, including cereals, spices, nuts, or Monascus fermentation products. Analyses have shown that CIT is present in processed foods in significantly lower concentrations than in unprocessed materials. Modified forms of CIT arising during food processing may provide an explanation for the discrepancy. This study deals with the thermal stability of CIT and the formation of reaction products of CIT with carbohydrates, followed by toxicological evaluations using cell culture models. HPLC-HRMS degradation curves of CIT heated in different matrix model systems were recorded, and the formation of decarboxycitrinin (DCIT), the main degradation product, was quantified. Additionally, chemical structures of reaction products of CIT with carbohydrates were tentatively identified using MS/MS spectra and stable isotope labelling. Subsequently, the degradation of CIT during biscuit baking was studied, and carbohydrate-bound forms of CIT were detected after enzymatic starch digestion. The formation of DCIT could explain the majority of CIT degradation, but, depending on the process, covalent binding to carbohydrates can also be highly relevant. Cytotoxicity of DCIT in IHKE-cells was found to be lower compared to CIT, while the toxicity as well as the intestinal metabolism of carbohydrate-bound CIT was not evaluated.

Citrinin

Thermal Stability

Matrix (chemical analysis)

Degradation

10.3390/toxins17020086

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Citations (0)

Developments in mycotoxin analysis: an update for 2021-22

World Mycotoxin Journal (2023)

Sheryl A. Tittlemier Benedikt Cramer Maria C. DeRosa Veronica M. T. Lattanzio R.J. Malone

This review summarises developments published in the period from mid-2021 to mid-2022 on the analysis of a variety of matrices for mycotoxins. Important developments in all aspects of mycotoxin analysis, from sampling and quality assurance/quality control of analytical results, to the various detection and quantitation technologies ranging from single mycotoxin biosensors to comprehensive instrumental methods are presented and discussed. This non-exhaustive summary and associated discussion covers such technology as chromatography with targeted or non-targeted high resolution mass spectrometry, detection other than mass spectrometry such as fluorescence or diode array detection, biosensors, as well as assays using alternatives to antibodies. This collaborative critical review intends to guide readers to relevant research by briefly presenting the most important developments in mycotoxin determination published in the past year. This review also relays limitations of the presented methodologies, in order to provide a fulsome assessment of the analytical developments.

10.3920/wmj2022.2822

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Citations (9)