The characterisation of the biotoxins produced by a cyanobacteria bloom in Lake Averno by different techniques based on liquid chromatography coupled to mass spectrometry - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Food Additives and Contaminants Année : 2008

The characterisation of the biotoxins produced by a cyanobacteria bloom in Lake Averno by different techniques based on liquid chromatography coupled to mass spectrometry

Serena Fabbrocino
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Maria Grazia Cerulo
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Luigi Serpe
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Pasquale Gallo
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Résumé

The cyanobacteria (blue-green algae), widely known worldwide for causing blooms in eutrophic lakes and drinking water reservoirs, produce many groups of biotoxins; among these, microcystins (MCs) are highly toxic cyclic heptapeptides, that caused several animal and human poisoning outbreaks. Herein, we present a method for the analysis of four MCs by ion trap LC-MS and MALDI-TOF/MS detection systems. The data were compared to evaluate the performances and reliability of the different MS detection systems. The method was applied to the analysis of water and algae samples from Lake Averno, near Naples, as a consequence of a cyanobacteria bloom. The analysis of algae cell extracts showed that no contamination by known microcystins was present, but three main substances were detected. MALDI-TOF/MS was successful in wide range screening of the biotoxins in the samples, allowing to identify Anabaenopeptin B and Anabaenopeptin F as the major contaminants, on the basis of the mass spectrometry data reported in the literature. The structure of the third compound was not identified, and is under further investigation. This way, we characterised the biotoxins produced in Lake Averno, for an evaluation of the risk related to their presence.

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Dates et versions

hal-00577394 , version 1 (17-03-2011)

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Pasquale Ferranti, Serena Fabbrocino, Maria Grazia Cerulo, Milena Bruno, Luigi Serpe, et al.. The characterisation of the biotoxins produced by a cyanobacteria bloom in Lake Averno by different techniques based on liquid chromatography coupled to mass spectrometry. Food Additives and Contaminants, 2008, 25 (12), pp.1530-1537. ⟨10.1080/02652030802136196⟩. ⟨hal-00577394⟩

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