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United States Department of Agriculture

Agricultural Research Service

Research Project: DEVELOPMENT AND EVALUATION OF IMPROVED MATERIALS FOR MYCOTOXIN ANALYSIS

Location: Bacterial Foodborne Pathogens & Mycology Research Unit

Title: Fusarin mycotoxins and monoclonal antibodies for their detection

Authors
item Maragos, Chris
item Busman, Mark
item Plattner, Ronald

Submitted to: Proceedings of the US Japan Joint Panel on Toxic Microorgnisms
Publication Type: Abstract Only
Publication Acceptance Date: November 9, 2007
Publication Date: November 5, 2007
Citation: Maragos, C.M., Busman, M., Plattner, R.D. 2007. Fusarin mycotoxins and monoclonal antibodies for their detection [abstract]. U.S. Japan Joint Panel on Toxic Microorgnisms. Paper No. II-3.

Technical Abstract: The fusarins are a group of mycotoxins produced by fungi that commonly infest cereal grains. The fungus Fusarium verticillioides may produce fumonisins as well as the fusarin mycotoxins. The fusarins are characterized by a substituted 2-pyrrolidone ring attached to a 12 carbon polyunsaturated backbone. Several of the fusarins contain an epoxide substitution on the pyrrolidone ring and are highly mutagenic. Fusarin C, along with fumonisins B1 and B2, has been classified as a possible human carcinogen (group 2B) by the International Agency for Research on Cancer. Analysis of the fusarins is challenging due to the reported instability of these toxins in the presence of light. This presentation describes the development of seven monoclonal antibodies and immunoassays for detecting fusarins C and A. Fusarin C was isolated and conjugated to ovalbumin to produce the immunogen. Competitive indirect enzyme linked immunosorbent assays (CI-ELISAs) were developed based upon the monoclonal antibodies. The concentrations of fusarin C able to inhibit color development by 50% (IC50) in CI-ELISAs were 1.0, 2.0, 3.6, 23, 29, 31, and 67 nanograms per milliliter for clones 1-38, 1-30, 1-5, 1-7, 1-43, 1-25, and 1-21 respectively. Cross reactivity with fusarin A ranged from 41% to 174%, depending upon the antibody. These antibodies provide a tool which may be useful for detecting the fusarins at relevant levels in foods.

Last Modified: 7/31/2014
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