Fumonisin B1
- Bis ( 1,2,3- propanetricarboxylic ) - ( 5R, 6R, 7S, 9S, 11R, 16R, 18S, 19S ) - 19 -amino -11 ,16,18 - trihydroxy - 5,9 -dimethyl- 6 - eicosane 0.7 - diyldiester
- Macrofusin
Light brown solid
Fixed
Attention
Template: Infobox chemical / molecular formula search available
Fumonisins are a group of chemically very similar mycotoxins that are produced by several Fusarium species. Their structure is similar to that of sphingosine. The biosynthesis is via a polyketide pathway.
History
Fumonisins were first isolated in 1988 from a culture of Fusarium verticillioides.
Occurrence
Fumonisins are mycotoxins produced by Fusarium verticillioides and F. proliferatum in particular are formed on maize, but also other cereal species. Because of the ubiquity of these fungi provides a similar ubiqitäre distribution of mycotoxins.
Properties
Fumonisins are relatively chemically resistant. By processing and storage of contaminated foods, it usually comes to no decrease in the concentration of fumonisins. Only the good water solubility of these mycotoxins can lead to leaching for each business process. Fumonisins are subject to basic conditions of hydrolysis of their ester bonds, but the resulting alcohols are also toxic.
Biological Significance
Fumonisins inhibit ceramide synthesis by interfering with the transfer of acyl groups on sphingosine. They are inhibitors of sphingosine N- acyltransferase ( EC 2.3.1.24 ).
Since ceramides are important component of many biological membranes, the pattern of damage is correspondingly broad.
Fumonisins are suspected to be carcinogenic in humans. Thus, for increased absorption of fumonisins an increased incidence of esophageal cancer was found ( for example, in a corn - dominated nutrition). Also, an increased rate of embryonic malformations is discussed (eg spina bifida ) in conjunction with corn -rich diet and the appropriate fumonisin.
Other fumonisins
There are four different fumonisins known:
Safety
From the Scientific Committee on Food of the European Commission as well as by JECFA of the World Health Organization, a TDI of 2 g / kg was given. Statutory maximum amounts (sum of fumonisin B1 and B2) for cornflakes are at 100 mcg / kg and for other corn products at 500 mcg / kg.