poster nsabs 2020 version 8 finale last one · title: poster nsabs 2020 version 8 finale last...
TRANSCRIPT
A part of the VOCs are constantly emitted by the strainduring their growth
VOCs specifically emitted by the toxigenic strain have beenidentified. They are potentiel biomarkers to developspecific sensors
VOCs emitted by toxigenic and non toxigenic strains aredifferent [email protected]
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laurie-josselin-a0388416b
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VOCsemitted by
toxigenic,non toxigenicand bothstrains
Can fungal volatile organic compounds be used todevelop aflatoxin-specific sensors?
Laurie Josselin 1, Marthe De Boevre2, Caroline De Clerck1, Moretti Antonio3, Soyeurt Hélène1 andMarie-Laure Fauconnier1
1 2 3
For the moment, mycotoxins are analyzed by HPLC-MS/MS a long, expensive and descructive method. The purpose of the presentwork is to identify volatile organic compounds (VOCs) markers that are produce together withmycotoxins by the fungi in orderto develop specific sensor.
B
Concentration(M)
Retention time (min)
1
0.5
10 200
Concentration(M)
Retention time (min)
1
0.5
10 200
100
50
Abon
dance(%)
m/z0
100
50Ab
ondance(%)
m/z0
100
50
Abon
dance(%
)
m/z0
C
see C
A
Foodstuff (corn, wheat, rice, etc.)can be contaminated by severalfi lamentous fungal species (Aspergi l lus,Fusarium and Penici l l ium) in pre or post-harvest conditions.
1 Fungi grow infield or duringstorage. Theyproducesecondarymetabolitesnamedmycotoxins. 2
Mycotoxines
3
Mycotoxin's contamination cancause severe i l lnesses uponchronic exposure and can evenlead to death after acuteexposure.
5
4
Mycotoxins are thermoresistant,even after hot or cold treatmentthey are sti l l toxic.
Context
Method
Objective
Results Outline
GHENTUNIVERSITY
see C
Separation and analysis of trapped VOCs
Common
(49%)
NonTo
xigenic
(35%
)
To
xigeni
c (16%)
SENSORFUNGI VOCs
ASPERGILLUSSP. VOCs
1-octen-3-ol3-methylbutan-1-oloctan-3-one2-methylbutanal
VOCS specific totoxigenic strain
2-methylbutanalUndecan-2-one3-methylbutanal
Increase sensitivity of the method
Correlate VOCs emission and mycotoxinproduction
Consiglio Nazionale delle Ricerche
ISTITUTO DI SCIENZE DELLE PRODUZIONI ALIMENTARI