Alternariol

Alternariol (molecular formula: C14H10O5) and its monomethyl ether are heat-stable (Estiarte N et al. 2018) substances from the group of mycotoxins formed by moulds of the genus Alternaria, in particular Alternaria alternata. The substance has an antimicrobial effect (Lou J et al. 2016).

Because of the ubiquitous distribution of Alternaria spp.(s.a. Alternariosis, cutaneous), their toxins are found in many foods. They are found in vegetables and fruits such as tomatoes, potatoes, mandarins, melons, grapes, apples, raspberries or strawberries, in cereals such as millet, wheat or rye, in olives or in nuts.

While the acute toxicity of alternariol and its monomethyl ester is low, they show clear mutagenic activity in vitro. Both substances are associated with the development of esophageal carcinomas.

1. Estiarte N et al (2018) Stability of alternariol and alternariol monomethyl ether during food processing of tomato products. Food Chem 245:951-957. https://www.ncbi.nlm.nih.gov/pubmed/29287464
2. Lou J et al (2016) Alternariol 9-methyl ether from the endophytic fungus Alternaria sp. Samif01 and its bioactivities. Braz J Microbiol 47:96-101. https://www.ncbi.nlm.nih.gov/pubmed/26887231