Identification of six new Alternaria sulfoconjugated metabolites by high-resolution neutral loss filtering

Rapid Communications in Mass Spectrometry : RCM
Megan J KelmanMark W Sumarah

Abstract

Many species of Alternaria damage important agricultural crops, including small grains and tomatoes. These fungi can produce a variety of secondary metabolites, some of which are toxic to humans and animals. Interest in screening for conjugated or 'modified' mycotoxins has increased because of their tendency to evade traditional analytical screening methods. Two sulfoconjugated Alternaria toxins have been reported and the potential exists for many more. One hundred and forty-eight Canadian strains of Alternaria spp., about half of them isolated from grain, were grown on Potato Dextrose Agar in Petri dishes for 7 days. Plugs of each strain were removed, extracted and screened by a rapid liquid chromatography (LC)/data-dependent tandem mass spectrometry (MS(2)) method in negative electrospray ionization mode. Data generated on an Orbitrap Q-Exactive mass spectrometer was processed by post-acquisition neutral loss filtering (NLF). Seven isolates that produced sulfoconjugates of known Alternaria toxins were selected for growth on three additional types of fermentation media. Collision-induced dissociation of sulfoconjugated ions displayed a distinctive neutral loss of SO3 (79.957 Da) that was detected in the MS(2) datasets using po...Continue Reading

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Citations

Jan 13, 2018·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Wenjing ZhaoJiayu Zhang
Oct 17, 2018·Rapid Communications in Mass Spectrometry : RCM·Jacob P WalshMark W Sumarah
Dec 6, 2019·Molecular Nutrition & Food Research·Marina GotthardtMichael Rychlik
Nov 26, 2020·Environmental Toxicology and Chemistry·Kimberlynn McDonaldDavid R McMullin
Jul 13, 2021·Journal of Agricultural and Food Chemistry·Anqi ChenYanshen Li
Jul 30, 2021·Comprehensive Reviews in Food Science and Food Safety·Georg AichingerDoris Marko
Aug 14, 2020·Journal of Agricultural and Food Chemistry·Yanshen LiYongning Wu

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