AOH and AME: Genotoxic mycotoxins in food

AOH (Alternariol) & AME (Alternariolmonomethylether)

What are AOH and AME?

AOH (alternariol) and AME (alternariol monomethyl ether) belong to the group of Alternaria toxins. These are secondary metabolites produced by molds of the genus Alternaria. One of the most important toxin-producing species is Alternaria alternata.

Chemically, AOH and AME are characterized by a relatively stable structure. This stability means that the toxins can only be reduced or removed to a limited extent during food processing - such as through heating or industrial processes.

Where do AOH and AME occur?

Alternaria toxins have been detected in a wide variety of food and feed products. They are particularly common in:

  • Fruits and vegetables (e.g., tomatoes, apples)
  • Tomato products (sauces, ketchup, canned goods)
  • Grains (wheat, barley)
  • Processed foods
  • Coffee
  • Alcoholic beverages
  • Animal feed

Tomatoes and products made from them pose a particularly high risk. Contamination is facilitated by warm and humid climates, improper storage, and damaged or overripe food. With increasing climate change, contamination levels are also rising in temperate regions.

Health Risks from AOH and AME

AOH and AME are significant primarily due to their genotoxic properties. This means they can damage the genetic material of cells.

Mechanism of action:

  • Inhibition of DNA topoisomerases I and II
  • Disruption of DNA structure and repair processes

Possible health consequences:

  • Genotoxicity (main concern)
  • DNA damage
  • Increased risk of mutations

Other potential effects:

  • Fetotoxic effects (damage to the unborn child)
  • Teratogenic effects (birth defects during development)
  • Evidence of a possible promotion of esophageal cancer