title: Biomonitoring using dried blood spots: detection of ochratoxin A and its degradation product 2'R-ochratoxin A in blood from coffee drinkers.
abstract: METHODS
  In this study, human exposure to the mycotoxin ochratoxin A (OTA) and its thermal degradation product 2'R-ochratoxin A (2'R-OTA, previously named as 14R-Ochratoxin A [22]) through coffee consumption was assessed. LC-MS/MS and the dried blood spot (DBS) technique were used for the analysis of blood samples from coffee and noncoffee drinkers (n = 50), and food frequency questionnaires were used to document coffee consumption.
  
  
  RESULTS
  For the detection of OTA and 2'R-OTA in blood, a new sensitive and efficient sample preparation method based on DBS was established and validated. Using this technique 2'R-OTA was for the first time detected in biological samples. Comparison between coffee drinkers and noncoffee drinkers showed for the first time that 2'R-OTA was only present in blood from the first group while OTA could be found in both groups in a mean concentration of 0.21 μg/L. 2'R-OTA mean concentration was 0.11 μg/L with a maximum concentration of 0.414 μg/L. Thus, in average 2'R-OTA was approx. half the concentration of OTA but in some cases even exceeded OTA levels. No correlation between the amounts of coffee consumption and OTA or 2'R-OTA levels was observed.
  
  
  CONCLUSIONS
  The results of this study revealed for the first time a high exposure of coffee consumers to 2'R-OTA, a compound formed from OTA during coffee roasting. Since little information is available regarding toxicity and possible carcinogenicity of this compound, further OTA monitoring in blood including 2'R-OTA is advisable.
authors.affiliation: Institute of Food Chemistry, Westfälische Wilhelms-Universität Münster, Münster, Germany.
authors.forename: Benedikt
authors.initials: B
authors.lastname: Cramer
authors.affiliation: Institute of Food Chemistry, Westfälische Wilhelms-Universität Münster, Münster, Germany.
authors.forename: Bernd
authors.initials: B
authors.lastname: Osteresch
authors.affiliation: Universität Koblenz-Landau, Institute for Environmental Sciences, Research Group of Environmental and Soil Chemistry, Landau in der Pfalz, Germany.
authors.forename: Katherine A
authors.initials: KA
authors.lastname: Muñoz
authors.affiliation: Institut für Transfusionsmedizin und Transplantationsimmunologie, Universitätsklinikum Münster, Münster, Germany.
authors.forename: Hartmut
authors.initials: H
authors.lastname: Hillmann
authors.affiliation: Institut für Transfusionsmedizin und Transplantationsimmunologie, Universitätsklinikum Münster, Münster, Germany.
authors.forename: Walter
authors.initials: W
authors.lastname: Sibrowski
authors.affiliation: Institute of Food Chemistry, Westfälische Wilhelms-Universität Münster, Münster, Germany.
authors.forename: Hans-Ulrich
authors.initials: HU
authors.lastname: Humpf
mesh_terms: D000293:Adolescent; D000328:Adult; D002138:Calibration; D002851:Chromatography, High Pressure Liquid; D003069:Coffee / Q000737:chemistry*; D059788:Dried Blood Spot Testing; D005260:Female; D005506:Food Contamination; D005511:Food Handling; D005516:Food Microbiology; D006801:Humans; D008297:Male; D008875:Middle Aged; D009793:Ochratoxins / Q000097:blood* / Q000737:chemistry; D011795:Surveys and Questionnaires; D053719:Tandem Mass Spectrometry; D055815:Young Adult
chemical_list: D003069:Coffee; D009793:Ochratoxins; C025589:ochratoxin A
keywords: Coffee; Dried blood spot; Exposure; Mycotoxin; Ochratoxin