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Title: 8-DEOXY-TRICHOTHECIN PRODUCED BY SPICELLUM ROSEUM ISOLATED FROM A CULTIVATED MUSHROOM IN JAPAN

Author
item TANAKA, KENJI - NATL FOOD RES INST, JAPAN
item YAMAGISHI, REIKO - NATL FOOD RES INST, JAPAN
item Plattner, Ronald
item MINAMISAWA, MASATOSHI - JAPAN GRAIN INSP ASSOC
item MANABE, MASARU - JAPAN GRAIN INSP ASSOC
item KAWASUGI, SHOICHI - JAPAN INTL RES CTR
item GAREIS, MANFRED - INST MICROBIOL TOXICOL
item OKADA, GEN - INST PHYS CHEM RES

Submitted to: Mycotoxins
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/23/2001
Publication Date: N/A
Citation: N/A

Interpretive Summary: The fungus Spicellum roseum causes a pink mold damping-off disease in the Japanese cultivated mushroom Flammulina velutipes. Because this fungus has been reported in the literature to make trichothecenes, a family of mycotoxins that are of concern in the human food supply, the fungus was analyzed to determine if it made trichothecenes. Analysis of an extract of the strain associated with the disease by gas chromatography and gas chromatography/mass spectrometry showed that it does not make the common trichothecenes, deoxynivalenol or nivalenol, which would be a serious food safety concern. However, a minor trichothecene that had previously been reported in the fungus Trichothecium roseum was found. The food safety implications of this finding will need further study.

Technical Abstract: Ex-type culture of Spicellum roseum isolated from silage in France has been known to produce some trichothecenes. As the causative agent of the pink mold damping-off disease, we isolated some strains of S. roseum from a cultivated mushroom Flammulina velutipes at Nagano, Japan. To examine whether the Japanese strains of S. roseum produce trichothecenes or not, the isolates were cultivated on rice medium and extraction was made for mycotoxin analysis. 8-Deoxy-trichothecin was accordingly detected and confirmed with GC/MS by means of EI and CI mode. However, deoxynivalenol, 3-acetyldeoxynivalenol, fusarenon-X and nivalenol were not detected in the extract, all of which are well known to be detected from scabby wheat.