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Tian X, Hu Y, Gao Y, Wang G, Tai B, Yang B, Xing F. Effects of Aspergillus flavus infection on multi-scale structures and physicochemical properties of maize starch during storage. Carbohydr Polym 2024; 342:122322. [PMID: 39048185 DOI: 10.1016/j.carbpol.2024.122322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2024] [Revised: 04/26/2024] [Accepted: 05/24/2024] [Indexed: 07/27/2024]
Abstract
This study systematically analyzed the effect of Aspergillus flavus infection on the maize starch multi-scale structure, physicochemical properties, processing characteristics, and synthesis regulation. A. flavus infection led to a decrease in the content of starch, an increase in the content of reactive oxygen species (ROS) and malondialdehyde (MDA), a significant decrease in the activities of peroxidase (POD) and superoxide dismutase (SOD). In addition, A. flavus infection had a significant destructive effect on the double helix structure, relative crystallinity and lamellar structure of starch, resulting in the reduction of starch viscosity, affecting the viscoelastic properties of starch, and complicating the gel formation process. However, the eugenol treatment group significantly inhibited the growth of A. flavus during maize storage, protecting the multi-scale structure and processing characteristics of maize starch from being damaged. Transcriptome analysis showed that genes involved in carbohydrate synthesis in maize were significantly downregulated and genes involved in energy synthesis were significantly upregulated, indicating that maize converted its energy storage into energy synthesis to fight the invasion of A. flavus. These results of this study enriched the mechanism of quality deterioration during maize storage, and provide theoretical and technical support for the prevention of A. flavus infection during maize storage.
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Affiliation(s)
- Xiaoyu Tian
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Yafan Hu
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Yuan Gao
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Gang Wang
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Bowen Tai
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Bolei Yang
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
| | - Fuguo Xing
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
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Geißinger C, Gastl M, Becker T. Enzymes from Cereal and Fusarium Metabolism Involved in the Malting Process – A Review. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1911272] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Cajetan Geißinger
- Chair of Brewing and Beverage Technology, Technical University of Munich (TUM), Freising, Germany
| | - Martina Gastl
- Chair of Brewing and Beverage Technology, Technical University of Munich (TUM), Freising, Germany
| | - Thomas Becker
- Chair of Brewing and Beverage Technology, Technical University of Munich (TUM), Freising, Germany
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Bouajila A, Lamine M, Rahali F, Melki I, Prakash G, Ghorbel A. Pearl millet populations characterized by Fusarium prevalence, morphological traits, phenolic content, and antioxidant potential. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4172-4181. [PMID: 32356564 DOI: 10.1002/jsfa.10456] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Revised: 03/22/2020] [Accepted: 05/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Pearl millet (Pennisetum glaucum L.) has become increasingly attractive due to its health benefits. It is grown as food for human consumption and fodder for livestock in Africa and Asia. This study focused on five pearl millet populations from different agro-ecological zones from Tunisia, and on characterization by morphological traits, total phenolic and flavonoid content, antioxidant activity, and occurrence of Fusarium. RESULTS Analysis of variance revealed highly significant differences between populations for the quantitative traits. The highest grain weights occurred in the pearl millet cultivated in Zaafrana and Gergis of Tunisia. Early flowering and early maturing populations cultivated in the center (Zaafrana, Rejiche) and south (Gergis) of Tunisia tended to have a higher grain yield. The Zaafrana population showed the highest value of green fodder potentiel (number and weight of leaves/cultivar and the weight of tillers and total plant/cultivar) followed by Gergis and Rejiche. The Kelibia population showed the highest total phenolic and flavonoid content. Rejiche exhibited the greatest antioxidant activity. Trans-cinnamic, protocatechuic, and hydroxybenzoic acids were the major phenolic compounds in all the extracts. Three Fusarium species were identified in Tunisian pearl millet populations based on morphologic and molecular characterization. Fusarium graminearum and Fusarium culmorum occurred most frequently. The average incidence of the three Fusarium species was relatively low (<5%) in all populations. The lowest infection rate (0.1%) was recorded in the samples from Zaafrana. CONCLUSION Chemometric analysis confirmed the usefulness of the above traits for discrimination of pearl millet populations, where a considerable variation according to geographical origin and bioclimatic conditions was observed. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Aida Bouajila
- Laboratoire de Physiologie Moléculaire des Plantes, Centre de Biotechnologie de Borj-Cédria, Hammam-Lif, Tunisia
| | - Myriam Lamine
- Laboratoire de Physiologie Moléculaire des Plantes, Centre de Biotechnologie de Borj-Cédria, Hammam-Lif, Tunisia
| | - FatmaZahra Rahali
- Laboratoire de Physiologie Moléculaire des Plantes, Centre de Biotechnologie de Borj-Cédria, Hammam-Lif, Tunisia
| | - Imen Melki
- Laboratoire de Physiologie Moléculaire des Plantes, Centre de Biotechnologie de Borj-Cédria, Hammam-Lif, Tunisia
| | - Gangashetty Prakash
- International Crops Research Institute for the Semi- Arid Tropics, Niamey, Niger
| | - Abdelwahed Ghorbel
- Laboratoire de Physiologie Moléculaire des Plantes, Centre de Biotechnologie de Borj-Cédria, Hammam-Lif, Tunisia
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Changes in Protein Composition in the Grain and Malt after Fusarium Infection Dependently of Wheat Resistance. Pathogens 2019; 8:pathogens8030112. [PMID: 31357544 PMCID: PMC6789662 DOI: 10.3390/pathogens8030112] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2019] [Revised: 07/23/2019] [Accepted: 07/24/2019] [Indexed: 01/20/2023] Open
Abstract
The grain yield, as well as the quality and safety of the wheat grains and corresponding malt can be compromised by Fusarium spp. infection. The protein content of the grain affects the chemical composition and enzyme levels of the finished malt. The malting industry demands varieties with good malting and brewing performance, as well as good agronomic performance and disease resistance. The best method of disease control is breeding and selection for resistant varieties. Due to higher requirements for malting wheat worldwide, the goal of this investigation was to explore changes in protein distribution in wheat grains and corresponding malt, which are under higher pressure of Fusarium head blight (FHB) infestation in field conditions. The present study provides new knowledge on the impact of the FHB on the distribution of protein components of naturally Fusarium-infected (control) and Fusarium-inoculated wheat varieties in the grain and the corresponding malt in two consecutive years (2015/2016 and 2016/2017). The results showed that Fusarium infection of the susceptible variety Golubica, decreased total glutenins (5.9%), and both high and low molecular weight glutenin subunits (2.5% and 3.5%, respectively) in wheat grains, compared to control, in 2016. In contrast, gliadins and α-gliadins increased significantly (+7.6% and +5.1%, respectively) in the same variety. Wheat grains of the more resistant variety Vulkan showed an increase of the total glutenins content (+4.3%), and of high and of low molecular weight glutenin subunits (+1.2% and +3.2%, respectively) after Fusarium-inoculation, compared to naturally infected grains in 2016. Susceptible variety Golubica increased total glutenins (+9.1%), and both high and low molecular weight glutenin subunits (+3.5% and +5.6%, respectively) after Fusarium-inoculation in wheat malt, compared to naturally infected malt in 2016. In 2017, when disease pressure was higher than in 2016, there was a tendency in all varieties to increase gliadins and its sub fractions after malting, and to decrease glutenins and its sub fractions in Fusarium-inoculated treatment. In conclusion, FHB dramatically depressed grain yield (up to 37%) and quality (glutenins and high molecular weight subunits) in the susceptible Fusarium variety, which makes it inconvenient for malting.
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Geißinger C, Whitehead I, Hofer K, Heß M, Habler K, Becker T, Gastl M. Influence of Fusarium avenaceum infections on barley malt: Monitoring changes in the albumin fraction of barley during the malting process. Int J Food Microbiol 2019; 293:7-16. [DOI: 10.1016/j.ijfoodmicro.2018.12.026] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2018] [Revised: 12/19/2018] [Accepted: 12/24/2018] [Indexed: 12/31/2022]
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Mastanjević K, Krstanović V, Lukinac J, Mastanjević K. Impact of Fusariuminfection and fungicide treatment on wheat malt wort quality. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.492] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Kristina Mastanjević
- Josip Juraj Strossmayer University of Osijek; Faculty of Food Technology Osijek; F. Kuhača 20 31000 Osijek Croatia
| | - Vinko Krstanović
- Josip Juraj Strossmayer University of Osijek; Faculty of Food Technology Osijek; F. Kuhača 20 31000 Osijek Croatia
| | - Jasmina Lukinac
- Josip Juraj Strossmayer University of Osijek; Faculty of Food Technology Osijek; F. Kuhača 20 31000 Osijek Croatia
| | - Krešimir Mastanjević
- Josip Juraj Strossmayer University of Osijek; Faculty of Food Technology Osijek; F. Kuhača 20 31000 Osijek Croatia
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Janssen E, Liu C, Van der Fels-Klerx H. Fusarium infection and trichothecenes in barley and its comparison with wheat. WORLD MYCOTOXIN J 2018. [DOI: 10.3920/wmj2017.2255] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Barley is a small-grain cereal that can be infected by Fusarium spp. resulting in reduced quality and safety of harvested barley (products). Barley and other small-grain cereals are commonly studied together for Fusarium infection and related mycotoxin contamination, since the infection and its influencing factors are assumed to be the same for all small-grain cereals. Using relevant literature, this study reviewed Fusarium spp. infection and mycotoxin contamination, mainly T-2/HT-2 toxin and deoxynivalenol (DON), in barley specifically. For the first time, review results provide an extensive overview of the influencing factors for Fusarium infection and mycotoxin production in barley, such as weather, agricultural management and processing factors, and includes the comparison of these mechanisms in wheat. Results showed that Fusarium infection in barley is difficult to recognise in the field and mycotoxin levels cannot be estimated based on the symptoms. These factors make it difficult to establish the real severity of Fusarium infection in barley. In addition, most pre-harvest measures to mitigate initial Fusarium infection, such as cultivar use and soil cultivation, are the same for barley and wheat, but due to anatomical differences, some pre-harvest measures have a different effect on Fusarium infection in barley. For example, the effective moment (days after anthesis) of fungicide application in barley and wheat is different. Also, in wheat, there is an additional effect of multiple fungicide applications in reducing Fusarium Head Blight and DON concentrations, whereas in barley, no additional effect of multiple application is seen. Hence, care should be taken to use data from one small-grain cereal to draw conclusions on other small-grain cereals.
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Affiliation(s)
- E.M. Janssen
- Business Economics Group, Wageningen University & Research, P.O. Box 8130, 6700 EW Wageningen, the Netherlands
| | - C. Liu
- RIKILT, Wageningen University & Research, P.O. Box 230, 6700 AE Wageningen, the Netherlands
| | - H.J. Van der Fels-Klerx
- Business Economics Group, Wageningen University & Research, P.O. Box 8130, 6700 EW Wageningen, the Netherlands
- RIKILT, Wageningen University & Research, P.O. Box 230, 6700 AE Wageningen, the Netherlands
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Improved hydrolase activity in barley and reduced malting time by adding phytase as an activator during malting steeping. Biotechnol Lett 2017; 39:1889-1894. [PMID: 29027600 DOI: 10.1007/s10529-017-2394-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2017] [Accepted: 07/12/2017] [Indexed: 10/18/2022]
Abstract
OBJECTIVES Exogenous phytase improved the activity of hydrolases to decrease the malting time. RESULTS Treatment with phytase during barley steeping increased activity of hydrolases (α-/β-amylase, proteinase, β-glucanase and xylanase) in green malt. Maximal activity was observed for α-/β-amylase, β-glucanase and xylanase with 0.8 U phytase/g and proteinase with 1.2 U phytase/g. Phytase promoted acrospire growth of green malt and reduced malting process with 0.8 U phytase/g in 96 h, which is 24 h less than the control. No significant variation of malt quality was found between control malt and malt treated with 0.8 U/g or 1.2 U phytase/g (P > 0.05), which makes application of exogenous phytase during steeping process as a good option for reducing malting time. CONCLUSION Adding phytase during steeping process increases the activity of hydrolases, which reduces malting time without impacting on malt quality.
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Geißinger C, Hofer K, Habler K, Heß M, Hückelhoven R, Rychlik M, Becker T, Gastl M. Fusarium Species on Barley Malt: Is Visual Assessment an Appropriate Tool for Detection? Cereal Chem 2017. [DOI: 10.1094/cchem-08-16-0212-r] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Cajetan Geißinger
- Chair of Brewing and Beverage Technology, Technical University of Munich, Weihenstephaner Steig 20, 85354 Freising, Germany
| | - Katharina Hofer
- Chair of Phytopathology, Technical University of Munich, Emil-Ramann-Str. 2, 85354 Freising, Germany
| | - Katharina Habler
- Chair of Analytical Food Chemistry, Technical University of Munich, Alte Akademie 10, 85354 Freising, Germany
| | - Michael Heß
- Chair of Phytopathology, Technical University of Munich, Emil-Ramann-Str. 2, 85354 Freising, Germany
| | - Ralph Hückelhoven
- Chair of Phytopathology, Technical University of Munich, Emil-Ramann-Str. 2, 85354 Freising, Germany
| | - Michael Rychlik
- Chair of Analytical Food Chemistry, Technical University of Munich, Alte Akademie 10, 85354 Freising, Germany
| | - Thomas Becker
- Chair of Brewing and Beverage Technology, Technical University of Munich, Weihenstephaner Steig 20, 85354 Freising, Germany
| | - Martina Gastl
- Chair of Brewing and Beverage Technology, Technical University of Munich, Weihenstephaner Steig 20, 85354 Freising, Germany
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Beccari G, Prodi A, Tini F, Bonciarelli U, Onofri A, Oueslati S, Limayma M, Covarelli L. Changes in the Fusarium Head Blight Complex of Malting Barley in a Three-Year Field Experiment in Italy. Toxins (Basel) 2017; 9:E120. [PMID: 28353653 PMCID: PMC5408194 DOI: 10.3390/toxins9040120] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2017] [Revised: 03/23/2017] [Accepted: 03/24/2017] [Indexed: 12/30/2022] Open
Abstract
In this study, conducted for three years on eleven malting barley varieties cultivated in central Italy, the incidence of different mycotoxigenic fungal genera, the identification of the Fusarium species associated with the Fusarium Head Blight (FHB) complex, and kernels contamination with deoxynivalenol (DON) and T-2 mycotoxins were determined. The influence of climatic conditions on Fusarium infections and FHB complex composition was also investigated. Fusarium species were always present in the three years and the high average and maximum temperatures during anthesis mainly favored their occurrence. The FHB complex was subject to changes during the three years and the main causal agents were F. poae, F. avenaceum, F. tricinctum and F. graminearum, which, even if constantly present, never represented the principal FHB agent. The relative incidence of Fusarium species changed because of climatic conditions occurring during the seasons. The FHB complex was composed of many different Fusarium species and some of them were associated with a specific variety and/or with specific weather parameters, indicating that the interaction between a certain plant genotype and climatic conditions may influence the presence of Fusarium spp. causing infections. With regard to mycotoxin contamination, T-2 toxin, in some cases, was found in kernels at levels that exceeded EU recommended values.
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Affiliation(s)
- Giovanni Beccari
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy.
| | - Antonio Prodi
- Department of Agricultural Sciences, Alma Mater Studiorum University of Bologna, Viale G. Fanin 44, 40127 Bologna, Italy.
| | - Francesco Tini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy.
| | - Umberto Bonciarelli
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy.
| | - Andrea Onofri
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy.
| | - Souheib Oueslati
- Bioengineering Department, Université Libre de Tunis, 30 Av. Kheireddine Pacha, 1002 Tunis, Tunisia.
| | - Marwa Limayma
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy.
- Bioengineering Department, Université Libre de Tunis, 30 Av. Kheireddine Pacha, 1002 Tunis, Tunisia.
| | - Lorenzo Covarelli
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy.
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Beccari G, Caproni L, Tini F, Uhlig S, Covarelli L. Presence of Fusarium Species and Other Toxigenic Fungi in Malting Barley and Multi-Mycotoxin Analysis by Liquid Chromatography-High-Resolution Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:4390-4399. [PMID: 27127848 DOI: 10.1021/acs.jafc.6b00702] [Citation(s) in RCA: 44] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
A study was carried out on 43 malting barley samples collected in 2013 across the Umbria region (central Italy) to determine the incidence of the principal mycotoxigenic fungal genera, to identify the Fusarium species isolated from the grains, and to detect the presence of 34 fungal secondary metabolites by liquid chromatography-high-resolution mass spectrometry. The multimycotoxin-method development involved the evaluation of both a two-step solvent and QuEChERS protocol for metabolite extraction. The former protocol was selected because of better accuracy, which was evaluated on the basis of spike-recovery experiments. The most frequently isolated fungal species belonged to the genera Alternaria and Fusarium. The predominant Fusarium species was F. avenaceum, followed by F. graminearum. HT-2 toxin was the most frequently detected mycotoxin, followed by enniatin B, enniatin B1, T-2 toxin, and nivalenol. As a consequence of the observed mixed fungal infections, mycotoxin co-occurrence was also detected. A combination of mycological and mycotoxin analyses allowed the ability to obtain comprehensive information about the presence of mycotoxigenic fungi and their contaminants in malting barley cultivated in a specific geographic area.
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Affiliation(s)
- Giovanni Beccari
- Department of Agricultural, Food and Environmental Sciences, University of Perugia , Borgo XX Giugno, 74, 06121 Perugia, Italy
| | - Leonardo Caproni
- Department of Agricultural, Food and Environmental Sciences, University of Perugia , Borgo XX Giugno, 74, 06121 Perugia, Italy
- Norwegian Veterinary Institute , Ullevålsveien, 68, P.O. Box 750, Sentrum, N-0106 Oslo, Norway
| | - Francesco Tini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia , Borgo XX Giugno, 74, 06121 Perugia, Italy
| | - Silvio Uhlig
- Norwegian Veterinary Institute , Ullevålsveien, 68, P.O. Box 750, Sentrum, N-0106 Oslo, Norway
| | - Lorenzo Covarelli
- Department of Agricultural, Food and Environmental Sciences, University of Perugia , Borgo XX Giugno, 74, 06121 Perugia, Italy
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Identification of regulated proteins in naked barley grains ( Hordeum vulgare nudum ) after Fusarium graminearum infection at different grain ripening stages. J Proteomics 2016; 133:86-92. [DOI: 10.1016/j.jprot.2015.11.015] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2015] [Revised: 10/13/2015] [Accepted: 11/16/2015] [Indexed: 11/21/2022]
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Nielsen LK, Cook DJ, Edwards SG, Ray RV. The prevalence and impact of Fusarium head blight pathogens and mycotoxins on malting barley quality in UK. Int J Food Microbiol 2014; 179:38-49. [PMID: 24727381 PMCID: PMC4018669 DOI: 10.1016/j.ijfoodmicro.2014.03.023] [Citation(s) in RCA: 63] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2013] [Revised: 03/10/2014] [Accepted: 03/18/2014] [Indexed: 11/02/2022]
Abstract
Fusarium head blight (FHB) caused by Fusarium and Microdochium species can significantly affect the yield of barley grain as well as the quality and safety of malt and beer. The present study provides new knowledge on the impacts of the FHB pathogen complex on the malting and brewing quality parameters of naturally infected barley. Quantitative real-time PCR and liquid chromatography double mass spectrometry were used to quantify the predominant FHB pathogens and Fusarium mycotoxins, respectively, in commercially grown UK malting barley samples collected between 2007 and 2011. The predominant Fusarium species identified across the years were F. poae, F. tricinctum and F. avenaceum. Microdochium majus was the predominant Microdochium species in 2007, 2008, 2010 and 2011 whilst Microdochium nivale predominated in 2009. Deoxynivalenol and zearalenone quantified in samples collected between 2007 and 2009 were associated with F. graminearum and F. culmorum, whilst HT-2 and T-2, and nivalenol in samples collected between 2010 and 2011 correlated positively with F. langsethiae and F. poae, respectively. Analysis of the regional distribution and yearly variation in samples from 2010 to 2011 showed significant differences in the composition of the FHB species complex. In most regions (Scotland, the South and North of England) the harvest in 2010 had higher concentrations of Fusarium spp. than in 2011, although no significant difference was observed in the Midlands between the two years. Microdochium DNA was significantly higher in 2011 and in the North of England and Scotland compared to the South or Midlands regions. Pathogens of the FHB complex impacted negatively on grain yield and quality parameters. Thousand grain weight of malting barley was affected significantly by M. nivale and M. majus whilst specific weight correlated negatively with F. avenaceum and F. graminearum. To determine the impact of sub-acute infections of the identified Fusarium and Microdochium species on malting and brewing quality of naturally infected samples, selected malting barley cultivars (Optic, Quench and Tipple) were micromalted and subjected to malt and wort analysis of key quality parameters. F. poae and M. nivale decreased germinative energy and increased water sensitivity of barley. The fungal biomass of F. poae and F. langsethiae correlated with increased wort free amino nitrogen and with decreased extract of malt. DNA of M. nivale correlated with increased malt friability as well as decreased wort filtration volume. The findings of this study indicate that the impact of species such as the newly emerging F. langsethiae, as well as F. poae and the two non-toxigenic Microdochium species should be considered when evaluating the quality of malting barley.
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Affiliation(s)
- L K Nielsen
- Division of Plant and Crop Sciences, School of Biosciences, The University of Nottingham, Sutton Bonington, UK
| | - D J Cook
- Division of Food Science, School of Biosciences, The University of Nottingham, Sutton Bonington, UK
| | - S G Edwards
- Crop and Environment Sciences, Harper Adams University, Newport, UK
| | - R V Ray
- Division of Plant and Crop Sciences, School of Biosciences, The University of Nottingham, Sutton Bonington, UK.
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15
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Oliveira PM, Zannini E, Arendt EK. Cereal fungal infection, mycotoxins, and lactic acid bacteria mediated bioprotection: From crop farming to cereal products. Food Microbiol 2014; 37:78-95. [DOI: 10.1016/j.fm.2013.06.003] [Citation(s) in RCA: 96] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2012] [Revised: 05/15/2013] [Accepted: 06/03/2013] [Indexed: 12/23/2022]
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