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J Agric Food Chem. 2009 Mar 11;57(5):1867-75. doi: 10.1021/jf803516s.

Structural elucidation of T-2 toxin thermal degradation products and investigations toward their occurrence in retail food.

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Institut fur Lebensmittelchemie, Westfalische Wilhelms-Universitat Munster, Corrensstrasse 45, D-48149 Munster, Germany.


The stability of T-2 toxin under the conditions of baking or cooking was investigated using heating experiments with the model substances alpha-d-glucose, alpha-d-methyl-glucopyranosid, N-alpha-acetyl-l-lysine methyl ester, and N-alpha-acetyl-cysteine methyl ester. The reaction residue was screened for degradation products using gas chromatography-mass spectrometry (GC-MS) and high-performance liquid chromatography with evaporative light-scattering detection (HPLC-ELSD). Although T-2 toxin was degraded under all conditions, only heating of T-2 toxin with alpha-d-glucose produced a mixture of three degradation products, which were isolated and identified by MS and nuclear magnetic resonance (NMR) experiments. The reaction mechanism for the formation of the T-2 degradation products was elucidated by quantum chemical calculations. The relevance of these degradation products was investigated by baking experiments as well as the analysis of retail food samples. In cell-culture studies using immortalized human kidney epithelial (IHKE) cells, the T-2 degradation products were less cytotoxic (formazan dye cytotoxicity assay) compared to T-2 toxin.

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