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Jiang H, Qi X, Zhong S, Schwarz P, Chen B, Rao J. Effect of treatment of Fusarium head blight infected barley grains with hop essential oil nanoemulsion on the quality and safety of malted barley. Food Chem 2023; 421:136172. [PMID: 37094405 DOI: 10.1016/j.foodchem.2023.136172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 04/12/2023] [Accepted: 04/13/2023] [Indexed: 04/26/2023]
Abstract
Fusarium mycotoxin contamination of malting barley has been a persistent food safety issue for malting companies. In this study, the effect of hop essential oil (HEO) nanoemulsion on fungal biomass and mycotoxin production during the malting process was evaluated. Furthermore, the localization of fungal hyphae on the surface and inside the tissue of barley and malts was observed. The application of HEO nanoemulsion reduced fungal biomass and deoxynivalenol (DON) contents at each stage of the malting process as compared to control. During malting process, the fungal hyphae on kernel surfaces was reduced appreciably after steeping. However, the increment of hyphae was observed between the husk and testa layer of barley after germination than raw barley grains. In addition to its antifungal activity, the antioxidant activity of HEO in the treated malts suppressed the formation of aldehydes. This study lays the foundation for the utilization of HEO in the malting industry.
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Affiliation(s)
- Haiyang Jiang
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Xiaoxi Qi
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Shaobin Zhong
- Department of Plant Pathology, North Dakota State University, Fargo, ND 58108, USA
| | - Paul Schwarz
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.
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Wei F, Ma N, Haseeb HA, Gao M, Liu X, Guo W. Insights into structural and physicochemical properties of maize starch after Fusarium verticillioides infection. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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3
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Inhibition of Chitosan with Different Molecular Weights on Barley-Borne Fusarium graminearum during Barley Malting Process for Improving Malt Quality. Foods 2022; 11:foods11193058. [PMID: 36230134 PMCID: PMC9564282 DOI: 10.3390/foods11193058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Revised: 09/18/2022] [Accepted: 09/28/2022] [Indexed: 11/16/2022] Open
Abstract
There are many Fusarium graminearum contaminations in barley that are often associated with malt and beer quality issues. Thus, it is important to find a biological antifungal agent to prevent the growth of F. graminearum during malting. Minimum inhibition concentration (MIC) of chitosan for mycelial growth and spore germination of F. graminearum was 2.6 g/L and 1.6 g/L, respectively, indicating that the F. graminearum strain was highly sensitive toward chitosan. Chitosan with a molecular weight of 102.7 kDa was added at 0.5 g/kg during the first steeping stage, resulting in the maximum inhibition rate of F. graminearm in barley. The biomass of F. graminearm and deoxynivalenol content in the infected barley at the end of germination with 0.5 g/kg chitosan treatment were decreased by 50.7% and 70.5%, respectively, when compared with the infected barley without chitosan. Chitosan could remove the negative effects of F. graminearm infection on barley germination and malt quality, which makes the application of chitosan during the steeping process as a potential antifungal agent in the malting process to protect from F. graminearum infection.
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Screening of Mycotoxigenic Fungi in Barley and Barley Malt (Hordeum vulgare L.) Using Real-Time PCR—A Comparison between Molecular Diagnostic and Culture Technique. Foods 2022; 11:foods11081149. [PMID: 35454736 PMCID: PMC9030328 DOI: 10.3390/foods11081149] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2022] [Revised: 04/08/2022] [Accepted: 04/14/2022] [Indexed: 12/10/2022] Open
Abstract
Filamentous fungi have a crucial impact on the food safety and technological quality of malting barley. Commonly used techniques for the detection of seed-borne fungi are based on cultivation and identification by morphological criteria. In contrast, this study established a quantitative real-time polymerase chain reaction (PCR) assay based on SYBR green technology for the detection and quantification of black fungal species (Alternaria spp., Epicoccum nigrum, Cladosporium cladosporioides, Penicillium verrucosum and Aspergillus niger) on brewing barley and compares it with the traditional cultivation technique and visual assessment. To screen the fungal spectrum over different barley varieties and harvest years, naturally infected samples of malting barley and corresponding malts (Hordeum vulgare L.) were analyzed over four consecutive years (2018–2021), grown under different climatic conditions in Germany. Alternaria and Cladosporium spp. DNA were present in all examined barley samples, even without visible contamination. In contrast, detection via culture-based methods does not reliably cover all species. Molecular analysis showed that there was less fungal biomass after malting, by 58.57% in the case of A. alternata, by 28.27% for Cladosporium spp. and by 12.79% for Epicoccum nigrum. Correlation analysis showed no causal relationship between fungal DNA and the number of black kernels. The qPCR provides a highly sensitive and time-saving screening method for detecting latent fungal infections in brewing grains to identify batches that are potentially highly contaminated with toxigenic fungi.
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Host Genotype and Weather Effects on Fusarium Head Blight Severity and Mycotoxin Load in Spring Barley. Toxins (Basel) 2022; 14:toxins14020125. [PMID: 35202152 PMCID: PMC8879614 DOI: 10.3390/toxins14020125] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 01/28/2022] [Accepted: 01/31/2022] [Indexed: 02/06/2023] Open
Abstract
Epidemiology of Fusarium Head Blight (FHB) of spring barley is relatively little understood. In a five-year study, we assessed quantitative resistance to FHB in an assortment of 17 spring barley genotypes in the field in southern Germany. To this end, we used soil and spray inoculation of plants with F. culmorum and F. avenaceum. This increased disease pressure and provoked genotypic differentiation. To normalize effects of variable weather conditions across consecutive seasons, we used a disease ranking of the genotypes based on quantification of fungal DNA contents and multiple Fusarium toxins in harvested grain. Together, this allowed for assessment of stable quantitative FHB resistance of barley in several genotypes. Fungal DNA contents were positively associated with species-specific Fusarium toxins in single years and over several years in plots with soil inoculation. In those plots, plant height limited FHB; however, this was not observed after spray inoculation. A multiple linear regression model of recorded weather parameter and fungal DNA contents over five years identified time periods during the reproductive phase of barley, in which weather strongly influenced fungal colonization measured in mature barley grain. Environmental conditions before heading and late after anthesis showed strongest associations with F. culmorum DNA in all genotypes, whereas for F. avenaceum, this was less consistent where we observed weather-dependent associations, depending on the genotype. Based on this study, we discuss aspects of practical resistance breeding in barley relevant to improve quantitative resistance to FHB and associated mycotoxin contaminations.
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Pascari X, Marin S, Ramos AJ, Sanchis V. Relevant Fusarium Mycotoxins in Malt and Beer. Foods 2022; 11:246. [PMID: 35053978 PMCID: PMC8774397 DOI: 10.3390/foods11020246] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 01/12/2022] [Accepted: 01/14/2022] [Indexed: 01/03/2023] Open
Abstract
Mycotoxins are secondary fungal metabolites of high concern in the food and feed industry. Their presence in many cereal-based products has been numerously reported. Beer is the most consumed alcoholic beverage worldwide, and Fusarium mycotoxins originating from the malted and unmalted cereals might reach the final product. This review aims to describe the possible Fusarium fungi that could infect the cereals used in beer production, the transfer of mycotoxins throughout malting and brewing as well as an insight into the incidence of mycotoxins in the craft beer segment of the industry. Studies show that germination is the malting step that can lead to a significant increase in the level of all Fusarium mycotoxins. The first step of mashing (45 °C) has been proved to possess the most significant impact in the transfer of hydrophilic toxins from the grist into the wort. However, during fermentation, a slight reduction of deoxynivalenol, and especially of zearalenone, is achieved. This review also highlights the limited research available on craft beer and the occurrence of mycotoxins in these products.
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Affiliation(s)
| | | | | | - Vicente Sanchis
- AGROTECNIO-CERCA Center, Applied Mycology Unit, Food Technology Department, University of Lleida, Av. Rovira Roure 191, 25198 Lleida, Spain; (X.P.); (S.M.); (A.J.R.)
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7
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Felšöciová S, Kowalczewski PŁ, Krajčovič T, Dráb Š, Kačániová M. Effect of Long-Term Storage on Mycobiota of Barley Grain and Malt. PLANTS 2021; 10:plants10081655. [PMID: 34451699 PMCID: PMC8401099 DOI: 10.3390/plants10081655] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 07/30/2021] [Accepted: 08/10/2021] [Indexed: 11/21/2022]
Abstract
Contamination of malting barley grain and malt with micromycetes sampled at various periods post-harvest (3rd, 6th, and 9th month of storage) and types of storage (storage silo and floor warehouse) was investigated. Each of these barley grain samples was malted. This article reports on the changes in the fungal microbiome composition and their overall count in barley grain and malt. From the surface-disinfected barley grain samples collected immediately after harvest, there were eight genera isolated, with a predominance of Alternaria. A small increase of isolated microfungi was detected in barley stored in silo for 3 and 6 months (from 142 isolates to 149) and decreased below the number of isolates in barley before storage (133 isolates). Fungal count during storage gradually decreased up to 9 month in barley stored in floor warehouse (from 142 isolates to 84). The initial total count of microscopic fungi in malt before storage was the highest (112 isolates) with 7 genera detected, compared to malts prepared from barley stored for longer time (54 isolates, 7 genera, 9th month of storage). Alternaria was the most abundant and frequent genus. Quantitative representation of the filamentous microscopic fungi was lower compared to yeasts especially in barley and malt prepared from barley stored at third month of storage in both type of storage. Yeasts were identified from all grain samples and malt samples with mass spectrometry. Most attention was given to the widely distributed fungus Penicillium, 79% of strains produced at least one mycotoxin detected under in vitro assays using the TLC method (97% of them produced griseofulvin, 94% CPA, 79% patulin, 14% roquefortin C, and penitrem A was produced by two screening strains under laboratory conditions). It is therefore important to monitor the microflora throughout the production cycle of “barley to beer”.
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Affiliation(s)
- Soňa Felšöciová
- Department of Microbiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 949-76 Nitra, Slovakia;
| | - Przemysław Łukasz Kowalczewski
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland
- Correspondence: (P.Ł.K.); (M.K.); Tel.: +48-61-848-7297 (P.Ł.K.); +421-37-641-715 (M.K.)
| | - Tomáš Krajčovič
- Heineken Slovakia Sladovne, a.s., Novozámocká 232/2, 947-01 Hurbanovo, Slovakia; (T.K.); (Š.D.)
| | - Štefan Dráb
- Heineken Slovakia Sladovne, a.s., Novozámocká 232/2, 947-01 Hurbanovo, Slovakia; (T.K.); (Š.D.)
| | - Miroslava Kačániová
- Department of Fruit Science, Viticulture and Enology, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94-976 Nitra, Slovakia
- Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Cwiklinskiej 1, 35-601 Rzeszow, Poland
- Correspondence: (P.Ł.K.); (M.K.); Tel.: +48-61-848-7297 (P.Ł.K.); +421-37-641-715 (M.K.)
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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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Schabo DC, Freire L, Sant'Ana AS, Schaffner DW, Magnani M. Mycotoxins in artisanal beers: An overview of relevant aspects of the raw material, manufacturing steps and regulatory issues involved. Food Res Int 2021; 141:110114. [PMID: 33641981 DOI: 10.1016/j.foodres.2021.110114] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Revised: 11/29/2020] [Accepted: 12/30/2020] [Indexed: 10/22/2022]
Abstract
The consumption of artisanal beer has increased worldwide. Artisanal beers can include malted or unmalted wheat, maize, rice and sorghum, in addition to the basic ingredients. These grains can be infected by toxigenic fungi in the field or during storage and mycotoxins can be produced if they find favorable conditions. Mycotoxins may not be eliminated throughout the beer brewing and be detected in the final product. In addition, modified mycotoxins may also be formed during beer brewing. This review compiles relevant information about mycotoxins produced by Aspergillus, Fusarium and Penicillium in raw material of artisanal beer, as well as updates information about the production and fate of mycotoxins during the beer brewing process. Findings highlight that malting conditions favor the production of mycotoxins by the fungi contaminating cereals. Therefore, good agricultural and postharvest mitigation strategies are the most effective options for preventing the growth of toxigenic fungi and the production of mycotoxins in cereals. However, the final concentration of mycotoxin in artisanal beer is difficult to predict as it depends on the initial concentration contained in the raw material and the processing conditions. The current lack of limits of mycotoxins in artisanal beer underestimates possible risks to human health. In addition, modified mycotoxins, not detected by conventional methods, may be formed in artisanal beers. Maximum tolerated limits for these contaminants must be urgently established based on scientific data about transfer of mycotoxins throughout the artisanal beer brewery process.
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Affiliation(s)
- Danieli C Schabo
- Federal Institute of Education, Science and Technology of Rondônia, Campus Colorado do Oeste, BR 435, Km 63, Colorado do Oeste, RO 76993-000, Brazil; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, João Pessoa, PB 58051-900, Brazil
| | - Luísa Freire
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP 3083-862, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP 3083-862, Brazil
| | - Donald W Schaffner
- Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901, USA
| | - Marciane Magnani
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, João Pessoa, PB 58051-900, Brazil.
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10
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Havrlentová M, Gregusová V, Šliková S, Nemeček P, Hudcovicová M, Kuzmová D. Relationship between the Content of β-D-Glucans and Infection with Fusarium Pathogens in Oat ( Avena sativa L.) Plants. PLANTS (BASEL, SWITZERLAND) 2020; 9:E1776. [PMID: 33333749 PMCID: PMC7765213 DOI: 10.3390/plants9121776] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 11/18/2020] [Accepted: 12/12/2020] [Indexed: 01/03/2023]
Abstract
In human nutrition, oats (Avena sativa L.) are mainly used for their dietary fiber, β-D-glucans and protein content. The content of β-D-glucans in oat grain is 2-7% and is influenced by genetic and/or environmental factors. High levels of this cell walls polysaccharide are observed in naked grains of cultivated oat. It the work, the relationship between the content of β-D-glucans in oat grain and the infection with Fusarium graminearum (FG) and Fusarium culmorum (FC) was analyzed. The hypothesis was that oats with higher content of β-D-glucans are better protected and the manifestation of artificial inoculation with Fusarium strains is weaker. In the 22 oat samples analyzed, the content of β-D-glucans was 0.71-5.06%. In controls, the average content was 2.15% for hulled and 3.25% for naked grains of cultivated oats. After the infection, a decrease was observed in all, naked, hulled and wild oats. As an evidence of lower rate of infection, statistically significant lower percentage of pathogen DNA (0.39%) and less deoxynivalenol (DON) mycotoxin (FC infection 10.66 mg/kg and FG 4.92 mg/kg) were observed in naked grains compared to hulled where the level of pathogen DNA was 2.09% and the average DON level was 21.95 mg/kg (FC) and 5.52 mg/kg (FG).
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Affiliation(s)
- Michaela Havrlentová
- Department of Biotechnologies, Faculty of Natural Sciences, University of Ss. Cyril and Methodius in Trnava, 917 01 Trnava, Slovakia; (V.G.); (D.K.)
- National Agricultural and Food Centre, Research Institute of Plant Production in Piešťany, 921 68 Piešťany, Slovakia; (S.Š.); (M.H.)
| | - Veronika Gregusová
- Department of Biotechnologies, Faculty of Natural Sciences, University of Ss. Cyril and Methodius in Trnava, 917 01 Trnava, Slovakia; (V.G.); (D.K.)
| | - Svetlana Šliková
- National Agricultural and Food Centre, Research Institute of Plant Production in Piešťany, 921 68 Piešťany, Slovakia; (S.Š.); (M.H.)
| | - Peter Nemeček
- Department of Chemistry, Faculty of Natural Sciences, University of Ss. Cyril and Methodius in Trnava, 917 01 Trnava, Slovakia;
| | - Martina Hudcovicová
- National Agricultural and Food Centre, Research Institute of Plant Production in Piešťany, 921 68 Piešťany, Slovakia; (S.Š.); (M.H.)
| | - Dominika Kuzmová
- Department of Biotechnologies, Faculty of Natural Sciences, University of Ss. Cyril and Methodius in Trnava, 917 01 Trnava, Slovakia; (V.G.); (D.K.)
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11
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Schabo DC, Martins LM, Iamanaka BT, Maciel JF, Taniwaki MH, Schaffner DW, Magnani M. Modeling aflatoxin B 1 production by Aspergillus flavus during wheat malting for craft beer as a function of grains steeping degree, temperature and time of germination. Int J Food Microbiol 2020; 333:108777. [PMID: 32745828 DOI: 10.1016/j.ijfoodmicro.2020.108777] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2020] [Revised: 06/05/2020] [Accepted: 06/29/2020] [Indexed: 11/25/2022]
Abstract
This study aimed to model the aflatoxin B1 (AFB1) production by A. flavus in wheat grains during malting for craft beer. A total of sixty-four different combinations of grains steeping degree (ST; 41, 43, 45 and 47%), temperature (13, 15, 17 and 19 °C) and time of germination (48, 72, 96 and 120 h), comprising the range of malting conditions that allow the production of quality malt, were assayed. AFB1 was produced in a range of 15.78 ± 3.54 μg/kg (41% ST, 13 °C for 48 h) to 284.66 ± 44.34 μg/kg (47% ST, 19 °C for 120 h). The regression model showing an acceptable fit to the experimental data (adjusted R2 0.84) for AFB1 as a function of grains steeping degree, temperature and time of germination. Results showed that AFB1 levels in wheat malt increase with increase of the temperature or time of germination. Within the range of tested malting conditions, no significant effects were observed for steeping degree on AFB1 levels in wheat malt. The generated model is useful to estimate the AFB1 levels in wheat malt. Findings highlight overall that if wheat grains are contaminated with A. flavus, AFB1 might be produced in malt in levels above the limits set by regulatory agencies, regardless the steeping conditions used.
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Affiliation(s)
- Danieli C Schabo
- Federal Institute of Education, Science and Technology of Rondônia, Colorado, Do Oeste, Brazil; Department of Food Engineering, Technology Center, Federal University of Paraíba, João Pessoa, Brazil
| | - Ligia M Martins
- Center for Science and Food Quality, Food Technology Institute, Campinas, Brazil
| | - Beatriz T Iamanaka
- Center for Science and Food Quality, Food Technology Institute, Campinas, Brazil
| | - Janeeyre F Maciel
- Food Microbiology Laboratory, Department of Food Engineering, Technology Center, Federal University of Paraíba, João Pessoa, Brazil
| | - Marta H Taniwaki
- Center for Science and Food Quality, Food Technology Institute, Campinas, Brazil
| | - Donald W Schaffner
- Department of Food Science, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, EUA, United States of America
| | - Marciane Magnani
- Department of Food Engineering, Technology Center, Federal University of Paraíba, João Pessoa, Brazil.
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12
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Ispiryan L, Kuktaite R, Zannini E, Arendt EK. Fundamental study on changes in the FODMAP profile of cereals, pseudo-cereals, and pulses during the malting process. Food Chem 2020; 343:128549. [PMID: 33189480 DOI: 10.1016/j.foodchem.2020.128549] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Revised: 10/28/2020] [Accepted: 10/31/2020] [Indexed: 12/18/2022]
Abstract
Whole grains and pulses are rich in nutrients but often avoided by individuals with gastrointestinal disorders, due to high levels of fermentable oligo-, di-, monosaccharides and polyols (FODMAPs). This study investigated the impact of malting as delivery-system for endogenous enzymes. Malts from barley and wheat (naturally high in fructans), lentils and chickpeas (high in galactooligosaccharides), oat and buckwheat (low in FODMAPs) were produced. While barley and wheat malts had slightly elevated fructan-levels, in oat malt 0.8 g/100 g DM fructans were de novo synthesized. In lentils and chickpeas galactooligosaccharides diminished by 80-90%. Buckwheat did not contain any FODMAPs commonly investigated, but fagopyritols which may have a similar physiological effect. Also fagopyritols were degraded. While malted pulses and buckwheat are directly suitable for low FODMAP applications, using the combined approach of malting and fermentation, malted cereals could contribute to high nutritional values of such products.
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Affiliation(s)
- Lilit Ispiryan
- University College Cork, School of Food and Nutritional Sciences, College Road, Ireland.
| | - Ramune Kuktaite
- Department of Plant Breeding, The Swedish University of Agricultural Sciences, Box 101, SE- 23053 Alnarp, Sweden.
| | - Emanuele Zannini
- University College Cork, School of Food and Nutritional Sciences, College Road, Ireland.
| | - Elke K Arendt
- University College Cork, School of Food and Nutritional Sciences, College Road, Ireland; APC Microbiome Ireland, Cork, Ireland.
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13
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Thery T, Lynch KM, Zannini E, Arendt EK. Isolation, characterisation and application of a new antifungal protein from broccoli seeds – New food preservative with great potential. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107356] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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14
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Martínez M, Ramirez Albuquerque LD, Dinolfo MI, Biganzoli F, F Pinto V, Stenglein SA. Effects of Fusarium graminearum and Fusarium poae on disease parameters, grain quality and mycotoxin contamination in barley (part II). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3182-3191. [PMID: 32100305 DOI: 10.1002/jsfa.10354] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Revised: 02/16/2020] [Accepted: 02/26/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Barley is one of the most sown crops in the world, with multiple uses such as human consumption, animal feed and for the malting industry. This crop is affected by different diseases, such as Fusarium Head Blight (FHB), that causes losses in yield and quality. In the last years F. graminearum and F. poae were two of the most frequently isolated species in barley grains, so the aim of this study was to evaluate the interaction between these Fusarium species and the effects on disease parameters, grain quality and mycotoxin contamination on five barley genotypes under field conditions. RESULTS Statistical differences between Fusarium treatments for some parameters depending mainly on the year/genotype were found. The results showed that the germination process was affected by both Fusarium species. As to grain quality and the different hordein fractions, it was observed that F. graminearum affects preferentially D and C-hordeins. Different concentrations of nivalenol, deoxynivalenol and their acetylated derivatives (3-acetyl deoxynivalenol (3-ADON), 15-acetyl deoxynivalenol (15-ADON)) were detected. CONCLUSIONS In the present work, no evidence of synergism between F. graminearum and F. poae were found regarding disease parameters and mycotoxin contamination. However, at least in the years with favorable climatic conditions to FHB development and depending on the barley genotype, a continuous monitoring is deemed necessary to prevent the negative impact on protein composition and germinative parameters © 2020 Society of Chemical Industry.
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Affiliation(s)
- Mauro Martínez
- Laboratorio de Biología Funcional y Biotecnología (BIOLAB)-INBIOTEC-CONICET-UNCPBA-CICBA, Facultad de Agronomía, Buenos Aires, Argentina
| | - Lady D Ramirez Albuquerque
- Departamento de Química Orgánica, Facultad de Ciencias Exactas y Naturales, UBA, Buenos Aires, Argentina
| | - María I Dinolfo
- Laboratorio de Biología Funcional y Biotecnología (BIOLAB)-INBIOTEC-CONICET-UNCPBA-CICBA, Facultad de Agronomía, Buenos Aires, Argentina
| | - Fernando Biganzoli
- Departamento de Métodos Cuantitativos y Sistemas de Información., Facultad de Agronomía, UBA, Buenos Aires, Argentina
| | - Virginia F Pinto
- Departamento de Química Orgánica, Facultad de Ciencias Exactas y Naturales, UBA, Buenos Aires, Argentina
| | - Sabastian A Stenglein
- Laboratorio de Biología Funcional y Biotecnología (BIOLAB)-INBIOTEC-CONICET-UNCPBA-CICBA, Facultad de Agronomía, Buenos Aires, Argentina
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15
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Schabo DC, Martins LM, Maciel JF, Iamanaka BT, Taniwaki MH, Schaffner DW, Magnani M. Production of aflatoxin B 1 and B 2 by Aspergillus flavus in inoculated wheat using typical craft beer malting conditions. Food Microbiol 2020; 89:103456. [PMID: 32139000 DOI: 10.1016/j.fm.2020.103456] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2019] [Revised: 12/10/2019] [Accepted: 02/06/2020] [Indexed: 12/27/2022]
Abstract
The production of aflatoxin (AF) B1 and B2 was determined during malting of wheat grains artificially contaminated with a toxigenic A. flavus strain (CCDCA 11553) isolated from craft beer raw material. Malting was performed in three steps (steeping, germination and kilning) following standard Central European Commission for Brewing Analysis procedures. AFB1 and AFB2 were quantified in eleven samples collected during the three malting steps and in malted wheat. Both, AFB1 and AFB2 were produced at the beginning of steeping and detected in all samples. The levels of AFB1 ranged from 229.35 to 455.66 μg/kg, and from 5.65 to 13.05 μg/kg for AFB2. The AFB2 increased during steeping, while no changes were observed in AFB1. Otherwise, AFB1 decreased during germination and AFB2 did not change. AFB1 and AFB2 increased after 16 h of kilning at 50 °C and decreased at the end of kilning, when the temperature reached 80 °C. The levels of AFB1 wheat malt were lower than those detected in wheat grains during steeping; however, levels of both AFB1 (240.46 μg/kg) and AFB2 (6.36 μg/kg) in Aspergillus flavus inoculated wheat malt exceeded the limits imposed by the regulatory agencies for cereals and derived products.
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Affiliation(s)
- Danieli Cristina Schabo
- Federal Institute of Education, Science and Technology of Rondônia, Campus Colorado do Oeste, BR 435, Km 63, Colorado Do Oeste, RO, 76993-000, Brazil; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, João Pessoa, PB, 58051-900, Brazil
| | - Ligia Manoel Martins
- Center for Science and Food Quality, Food Technology Institute, Avenue Brazil, 2880, Campinas, SP, 13070-178, Brazil
| | - Janeeyre Ferreira Maciel
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, João Pessoa, PB, 58051-900, Brazil
| | - Beatriz Thie Iamanaka
- Center for Science and Food Quality, Food Technology Institute, Avenue Brazil, 2880, Campinas, SP, 13070-178, Brazil
| | - Marta Hiromi Taniwaki
- Center for Science and Food Quality, Food Technology Institute, Avenue Brazil, 2880, Campinas, SP, 13070-178, Brazil
| | - Donald William Schaffner
- Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ, 08901, USA
| | - Marciane Magnani
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, João Pessoa, PB, 58051-900, Brazil.
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16
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Wan J, Chen B, Rao J. Occurrence and preventive strategies to control mycotoxins in cereal-based food. Compr Rev Food Sci Food Saf 2020; 19:928-953. [PMID: 33331688 DOI: 10.1111/1541-4337.12546] [Citation(s) in RCA: 58] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2019] [Revised: 12/20/2019] [Accepted: 01/15/2020] [Indexed: 12/30/2022]
Abstract
Mycotoxins contamination in cereal-based food is ubiquitous according to systematic review of the scientific documentation of worldwide mycotoxin contamination in cereal and their products between 2008 and 2018, thus representing food safety issue especially in developing tropical countries. Food processing plays a vital role to prevent mycotoxin contamination in food. Therefore, it is with great urgency to develop strategies to inhibit fungi growth and mycotoxin production during food processing. This review begins by discussing physicochemical properties of five most common mycotoxins (aflatoxins, fumonisins, ochratoxins, deoxynivalenol, and zearalenone) found in cereal grains, regulation for mycotoxins in food, and their potential negative impact on human health. The fate of mycotoxins during major cereal-based food processing including milling, breadmaking, extrusion, malting, and brewing was then summarized. In the end, traditional mitigation strategies including physical and chemical and potential application of biocontrol agent and essential oil nanoemulsions that can be applied during food processing were discussed. It indicated that no single method is currently available to completely prevent mycotoxin contamination in cereal foods.
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Affiliation(s)
- Jing Wan
- Department of Plant Sciences, North Dakota State University, Fargo, ND.,School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, ND
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, ND
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17
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Exploration of the Microbial Biodiversity Associated with North Apulian Sourdoughs and the Effect of the Increasing Number of Inoculated Lactic Acid Bacteria Strains on the Biocontrol against Fungal Spoilage. FERMENTATION 2019. [DOI: 10.3390/fermentation5040097] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Abstract
In this study, we explored the diversity of yeasts and lactic acid bacteria (LAB) associated with six spontaneous sourdough fermentations from the northern part of the Apulian region (Italy). Bacterial and yeast isolates from sourdough were investigated by amplified ribosomal DNA restriction analysis (ARDRA) and restriction fragment length polymorphism (RFLP) analysis, respectively. The identification of the isolates was confirmed by sequencing bacterial 16S gene and yeast ITS1–5.8S–ITS2 rRNA gene amplicons. Microbiological analysis of all sourdough samples revealed that LAB and yeast counts ranged between 1.7 × 105 and 6.5 × 108 cfu/g, and 7.7 × 105 and 2.5 × 107 cfu/g, respectively. The molecular identification at species level revealed the occurrence of Lactobacillus plantarum as the dominant LAB and Saccharomyces cerevisiae as the dominant yeast species in all different sourdough samples. Then, the ability of all isolated strains to inhibit and/or reduce the growth of several selected fungi was valued through the overlay method. In light of their antifungal performances, ten LAB strains were inoculated, singularly and in combination, in subsequent bread-making trials. Overall, we confirmed the potential of LAB to extend the shelf life of bread through spoilage inhibition and, for the first time, we observed a synergistic effect due to the combination of several isolated LAB on the inhibition behavior against selected fungal spoilage strains. Our findings suggest the exploration of a LAB-based approach in order to extend the shelf life of bread, reducing, at the same time, the use of chemical agents for food preservation.
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18
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Thery T, Lynch KM, Arendt EK. Natural Antifungal Peptides/Proteins as Model for Novel Food Preservatives. Compr Rev Food Sci Food Saf 2019; 18:1327-1360. [DOI: 10.1111/1541-4337.12480] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2018] [Revised: 05/17/2019] [Accepted: 07/04/2019] [Indexed: 01/08/2023]
Affiliation(s)
- Thibaut Thery
- School of Food and Nutritional SciencesUniv. College Cork Ireland
| | - Kieran M. Lynch
- School of Food and Nutritional SciencesUniv. College Cork Ireland
| | - Elke K. Arendt
- School of Food and Nutritional SciencesUniv. College Cork Ireland
- Microbiome IrelandUniv. College Cork Ireland
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19
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Lulamba TE, Stafford RA, Njobeh PB. A sub-Saharan African perspective on mycotoxins in beer - a review. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.558] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Tshikala Eddie Lulamba
- Department of Biotechnology and Food Technology, Faculty of Science; University of Johannesburg; Doornfontein Campus, CnrSiemert & Beit Streets, 2028 Johannesburg - New Doornfontein Johannesburg South Africa
| | - Robert A. Stafford
- Department of Biotechnology and Food Technology, Faculty of Science; University of Johannesburg; Doornfontein Campus, CnrSiemert & Beit Streets, 2028 Johannesburg - New Doornfontein Johannesburg South Africa
| | - Patrick Berka Njobeh
- Department of Biotechnology and Food Technology, Faculty of Science; University of Johannesburg; Doornfontein Campus, CnrSiemert & Beit Streets, 2028 Johannesburg - New Doornfontein Johannesburg South Africa
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20
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Isolation and characterisation of the antifungal activity of the cowpea defensin Cp-thionin II. Food Microbiol 2019; 82:504-514. [PMID: 31027812 DOI: 10.1016/j.fm.2019.03.021] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2018] [Revised: 03/15/2019] [Accepted: 03/18/2019] [Indexed: 11/22/2022]
Abstract
As a result of the rapidly growing human population, reducing post-harvest crop losses of cereals due to microbial pests has major importance. Plant defensins have the potential to fulfil these demands, being highly specific and efficient antimicrobial agents. Hence, this study aimed to extract and characterise a peptide from cowpea seeds and investigate its antifungal performance. After extraction and partial purification, N-terminal sequencing was used to identify the primary peptide in the extract as cowpea-thionin II. Antifungal activity in vitro was found against Fusarium culmorum (MIC = 50 μg/mL), but Aspergillus niger and Penecillium expansum showed an MIC > 500 μg/mL. The extract was resistant against heat treatment (100 °C, 15 min) but lost its antifungal activity in presence of cations (Na+, K+, Ca2+ and Mg2+, respectively). Membrane permeabilization of fungal hyphae was evident at 25 μg/mL, while induction of oxidative stress only had minor contribution to the antifungal performance. The extract did not induce haemolysis at all concentrations tested (up to 200 μg/mL). Finally, it was successfully used to protect stored wheat grains from fungal spoilage (determined via ergosterol content) when applied at 100 μg/mL. In conclusion, the defensin Cp-thionin II showed the potential for future application as food bio-preservative.
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21
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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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22
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Screening of post-harvest decontamination methods for cereal grains and their impact on grain quality and technological performance. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3210-5] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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23
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Mastanjević K, Španić V, Horvat D, Mastanjević K, Šarkanj B, Krstanović V, Šantek B. Establishing the impact of
Fusarium culmorum
infection and fungicide treatment on wheat malt quality. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13714] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Kristina Mastanjević
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | | | | | - Krešimir Mastanjević
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Bojan Šarkanj
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Vinko Krstanović
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Božidar Šantek
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
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24
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Antifungal activity of synthetic cowpea defensin Cp-thionin II and its application in dough. Food Microbiol 2018. [DOI: 10.1016/j.fm.2018.01.006] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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25
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26
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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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27
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Schmidt M, Lynch KM, Zannini E, Arendt EK. Fundamental study on the improvement of the antifungal activity of Lactobacillus reuteri R29 through increased production of phenyllactic acid and reuterin. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.11.041] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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28
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Beccari G, Senatore MT, Tini F, Sulyok M, Covarelli L. Fungal community, Fusarium head blight complex and secondary metabolites associated with malting barley grains harvested in Umbria, central Italy. Int J Food Microbiol 2018; 273:33-42. [DOI: 10.1016/j.ijfoodmicro.2018.03.005] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2017] [Revised: 02/15/2018] [Accepted: 03/10/2018] [Indexed: 01/01/2023]
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29
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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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30
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Nogueira MS, Decundo J, Martinez M, Dieguez SN, Moreyra F, Moreno MV, Stenglein SA. Natural Contamination with Mycotoxins Produced by Fusarium graminearum and Fusarium poae in Malting Barley in Argentina. Toxins (Basel) 2018; 10:E78. [PMID: 29439459 PMCID: PMC5848179 DOI: 10.3390/toxins10020078] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2017] [Revised: 12/14/2017] [Accepted: 01/16/2018] [Indexed: 11/16/2022] Open
Abstract
Two of the most common species of toxin-producing Fusarium contaminating small cereal grains are Fusarium graminearum and F. poae; with both elaborating diverse toxins, especially deoxynivalenol (DON) and nivalenol (NIV), respectively. The objective of our work during the 2012-2014 growing seasons was to screen crops for the most commonly isolated Fusarium species and to quantify DON and NIV toxins in natural malting-barley samples from different producing areas of Argentina. We identified 1180 Fusarium isolates in the 119 samples analyzed, with 51.2% being F. graminearum, 26.2% F. poae and 22.6% other species. We found high concentrations of mycotoxins, at maximum values of 12 μg/g of DON and 7.71 μg/g of NIV. Of the samples, 23% exhibited DON at an average of 2.36 μg/g, with 44% exceeding the maximum limits (average of 5.24 μg/g); 29% contained NIV at an average of 2.36 μg/g; 7% contained both DON and NIV; and 55% were without DON or NIV. Finally, we report the mycotoxin contamination of the grain samples produced by F. graminearum and F. poae, those being the most frequent Fusarium species present. We identified the main Fusarium species affecting natural malting-barley grains in Argentina and documented the presence of many samples with elevated concentrations of DON and NIV. To our knowledge, the investigation reported here was the first to quantify the contamination by Fusarium and its toxins in natural samples of malting barley in Argentina.
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Affiliation(s)
- María Soledad Nogueira
- Laboratorio de Biología Funcional y Biotecnología (BIOLAB), UNCPBA-CICBA, INBIOTEC-CONICET, Av. República de Italia 780, Azul, 7300 Buenos Aires, Argentina.
| | - Julieta Decundo
- Área de Toxicología, Departamento de Fisiopatología, Centro de Investigación Veterinaria de Tandil (CIVETAN) CONICET-CICBA, Facultad de Ciencias Veterinarias-UNCPBA, Campus Universitario, Paraje Arroyo Seco s/n, Tandil, 7000 Buenos Aires, Argentina.
| | - Mauro Martinez
- Laboratorio de Biología Funcional y Biotecnología (BIOLAB), UNCPBA-CICBA, INBIOTEC-CONICET, Av. República de Italia 780, Azul, 7300 Buenos Aires, Argentina.
| | - Susana Nelly Dieguez
- Área de Toxicología, Departamento de Fisiopatología, Centro de Investigación Veterinaria de Tandil (CIVETAN) CONICET-CICBA, Facultad de Ciencias Veterinarias-UNCPBA, Campus Universitario, Paraje Arroyo Seco s/n, Tandil, 7000 Buenos Aires, Argentina.
| | - Federico Moreyra
- Estación Experimental Agropecuaria INTA Bordenave, Ruta Provincial 76 Km 36,5, Bordenave, 8187 Buenos Aires, Argentina.
| | - Maria Virginia Moreno
- Laboratorio de Biología Funcional y Biotecnología (BIOLAB), UNCPBA-CICBA, INBIOTEC-CONICET, Av. República de Italia 780, Azul, 7300 Buenos Aires, Argentina.
- Área de Microbiología, Facultad de Agronomía de Azul-UNCPBA, Av. República de Italia 780, Azul, 7300 Buenos Aires, Argentina.
| | - Sebastian Alberto Stenglein
- Laboratorio de Biología Funcional y Biotecnología (BIOLAB), UNCPBA-CICBA, INBIOTEC-CONICET, Av. República de Italia 780, Azul, 7300 Buenos Aires, Argentina.
- Área de Microbiología, Facultad de Agronomía de Azul-UNCPBA, Av. República de Italia 780, Azul, 7300 Buenos Aires, Argentina.
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31
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Schnitzenbaumer B, Karl CA, Arendt EK. A Comparison of White Nigerian and Red Italian Sorghum (Sorghum Bicolor) as Brewing Adjuncts Based on Optimized Enzyme Additions. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2013-1011-01] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Birgit Schnitzenbaumer
- School of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland
| | - Carina A. Karl
- School of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland
| | - Elke K. Arendt
- School of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland
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32
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Oliveira P, Mauch A, Jacob F, Arendt EK. Impact of Fusarium Culmorum-Infected Barley Malt Grains on Brewing and Beer Quality. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2012-0713-01] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Pedro Oliveira
- School of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland
| | - Alexander Mauch
- School of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland
| | - Fritz Jacob
- Forschungszentrum Weihenstephan für Brau- und Lebensmittelqualität, Technische Universität München, Alte Akademie 3, 85354 Freising-Weihenstephan, Germany
| | - Elke K. Arendt
- School of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland
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33
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Mastanjević K, Šarkanj B, Krska R, Sulyok M, Warth B, Mastanjević K, Šantek B, Krstanović V. From malt to wheat beer: A comprehensive multi-toxin screening, transfer assessment and its influence on basic fermentation parameters. Food Chem 2018; 254:115-121. [PMID: 29548430 DOI: 10.1016/j.foodchem.2018.02.005] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2017] [Revised: 01/23/2018] [Accepted: 02/01/2018] [Indexed: 11/24/2022]
Abstract
The aim was to determine the mycotoxin transfer rate into beer during a semi-industrial production process and the effect of fungicide treatment in the field on mycotoxins concentrations in beer. To ensure the usual practical agronomical conditions, sample A was treated with fungicide Prosaro® 250, and sample B was infected with Fusarium culmorum spores, in order to obtain infected malt. Malt was produced using standard procedure and beer was produced in a semi-industrial unit. During fermentation measurement of sugars (maltotriose and maltose), glycerol and ethanol content was performed on a daily basis. Multiple toxins were determined in malt and beer. Deoxynivalenol (DON), its modified plant metabolite DON-3-glucoside (DON-glucoside), brevianamide F, tryptophol, linamarin, lotaustralin, culmorin (CUL), 15-hydroxy-CUL and 5-hydroyx-CUL were detected in all samples. Results indicate that F. culmorum infection did not influence the fermentation process or the alcohol concentration.
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Affiliation(s)
- Kristina Mastanjević
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, 31000 Osijek, Croatia.
| | - Bojan Šarkanj
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, 31000 Osijek, Croatia.
| | - Rudolf Krska
- Center for Analytical Chemistry,Department for Agrobiotechnology (IFA-Tulln),University of Natural Resources and Life Sciences,Vienna (BOKU),Konrad-Lorenz-Straße 20,3430 Tulln,Austria
| | - Michael Sulyok
- Center for Analytical Chemistry,Department for Agrobiotechnology (IFA-Tulln),University of Natural Resources and Life Sciences,Vienna (BOKU),Konrad-Lorenz-Straße 20,3430 Tulln,Austria
| | - Benedikt Warth
- University of Vienna, Faculty of Chemistry, Department of Food Chemistry and Toxicology, Waehringer Str. 38, A-1090 Vienna, Austria
| | - Krešimir Mastanjević
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, 31000 Osijek, Croatia
| | - Božidar Šantek
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Vinko Krstanović
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, 31000 Osijek, Croatia
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34
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Zenklusen MH, Coronel MB, Castro MÁ, Alzamora SM, González HHL. Inactivation of Aspergillus carbonarius and Aspergillus flavus in malting barley by pulsed light and impact on germination capacity and microstructure. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.09.003] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Optimisation of the antifungal potency of the amidated peptide H-Orn-Orn-Trp-Trp-NH2 against food contaminants. Int J Food Microbiol 2018; 265:40-48. [DOI: 10.1016/j.ijfoodmicro.2017.10.024] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2017] [Revised: 09/03/2017] [Accepted: 10/20/2017] [Indexed: 12/19/2022]
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Effects of Fusarium Head Blight on Wheat Grain and Malt Infected by Fusarium culmorum. Toxins (Basel) 2017; 10:toxins10010017. [PMID: 29280978 PMCID: PMC5793104 DOI: 10.3390/toxins10010017] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2017] [Revised: 12/12/2017] [Accepted: 12/22/2017] [Indexed: 11/18/2022] Open
Abstract
Fusarium head blight is a destructive disease of cereals worldwide. The aim of this research was to study the effect of heavy Fusarium infection with Fusarium culmorum and biosynthesis of mycotoxins on different wheat varieties during malting by setting up field trials with control and Fusarium-inoculated treatments at the Agricultural Institute Osijek. The highest occurrence of Fusarium mycotoxins was expectedly recorded in susceptible variety in grain and malt (3247 and 1484 µg kg−1 for deoxynivalenol (DON), 735 and 1116 µg kg−1 for 3-acetyl deoxynivalenol (3-ADON), 37 and 233 µg kg−1 for zearalenone (ZEN), respectively). Based on published information, complemented by our own results, the following conclusions can be drawn: The presence of 3-ADON in different wheat varieties might be the result of its conversion into DON by deacetylation during the malting process. The detection of the mycotoxin ZEN indicated that this mycotoxin is only specific for wheat malt.
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Piacentini K, Savi G, Scussel V. The effect of ozone treatment on species of Fusarium growth in malting barley (Hordeum vulgare L.) grains. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2017. [DOI: 10.3920/qas2016.0881] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- K.C. Piacentini
- Mycotoxicology and Food Contaminants Laboratory (LABMICO), Food Science and Technology Department, Center of Agricultural Sciences, Federal University of Santa Catarina, P.O. Box 476, Florianopolis, SC, CEP 88034-001, Brazil
| | - G.D. Savi
- Mycotoxicology and Food Contaminants Laboratory (LABMICO), Food Science and Technology Department, Center of Agricultural Sciences, Federal University of Santa Catarina, P.O. Box 476, Florianopolis, SC, CEP 88034-001, Brazil
| | - V.M. Scussel
- Mycotoxicology and Food Contaminants Laboratory (LABMICO), Food Science and Technology Department, Center of Agricultural Sciences, Federal University of Santa Catarina, P.O. Box 476, Florianopolis, SC, CEP 88034-001, Brazil
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Pascari X, Ramos AJ, Marín S, Sanchís V. Mycotoxins and beer. Impact of beer production process on mycotoxin contamination. A review. Food Res Int 2017; 103:121-129. [PMID: 29389598 DOI: 10.1016/j.foodres.2017.07.038] [Citation(s) in RCA: 65] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2017] [Revised: 07/14/2017] [Accepted: 07/16/2017] [Indexed: 10/18/2022]
Abstract
Beer is the most consumed alcoholic beverage in the world. Its contamination with mycotoxins is of public health concern, especially for heavy drinkers. Beer production implies a variety of operations which might impact the initial level of mycotoxins in a positive or negative way. The complexity of these operations do not give to the brewer a complete control on chemical and biochemical reactions that take place in the batch, but the knowledge about mycotoxin properties can help in identifying the operations decreasing their level in foodstuffs and in the development of mitigation strategies. This review discusses available data about mycotoxin evolution during malting and brewing process. The operations that may lead to a decrease in mycotoxin load are found to be steeping, kilning, roasting, fermentation and stabilization operations applied over the process (e.g. clarification). Also, other general decontamination strategies usually employed in food industry, such as hot water treatment of barley, ozonation or even the use of lactic acid bacteria starter cultures during malting or fermentation are considered.
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Affiliation(s)
- Xenia Pascari
- Applied Mycology Unit, Food Technology Department, University of Lleida, UTPV-XaRTA, Agrotecnio, Av. Rovira Roure 191, 25198 Lleida, Spain
| | - Antonio J Ramos
- Applied Mycology Unit, Food Technology Department, University of Lleida, UTPV-XaRTA, Agrotecnio, Av. Rovira Roure 191, 25198 Lleida, Spain
| | - Sonia Marín
- Applied Mycology Unit, Food Technology Department, University of Lleida, UTPV-XaRTA, Agrotecnio, Av. Rovira Roure 191, 25198 Lleida, Spain
| | - Vicente Sanchís
- Applied Mycology Unit, Food Technology Department, University of Lleida, UTPV-XaRTA, Agrotecnio, Av. Rovira Roure 191, 25198 Lleida, Spain.
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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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Meng Y, Hao J, Mayfield D, Luo L, Munkvold GP, Li J. Roles of Genotype-Determined Mycotoxins in Maize Seedling Blight Caused by Fusarium graminearum. PLANT DISEASE 2017; 101:1103-1112. [PMID: 30682974 DOI: 10.1094/pdis-01-17-0119-re] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Fusarium graminearum is an important causal agent of maize seedling blight. The species includes several chemotypes that produce various forms of deoxynivalenol (DON) and nivalenol (NIV). To understand the effects and roles of F. graminearum mycotoxins on maize seedling blight occurring at Zhang Ye of Gansu, China, 23 isolates of F. graminearum were collected and characterized. A PCR assay showed all 23 isolates belonged to the 15-acetyldeoxynivalenol (15-ADON) genotype. This was also confirmed by production of both DON and 15-ADON in either rice culture medium or maize seedling roots, detected by high performance liquid chromatography and mass spectrometry. In maize seedling roots, 15-ADON dominated at 6 days post inoculation (dpi) and DON was the main mycotoxin at 12 dpi. The biomass of F. graminearum doubled from 6 to 12 dpi, and was positively correlated with virulence of the isolates. Both mycotoxins affected maize root vitality, but 15-ADON had a greater effect than DON. ALDH9 and MDH, two dehydrogenase synthesis genes in maize, showed a lower relative expression in 15-ADON treatments than in DON treatments. It indicated that both mycotoxins affected seed germination and root development, with 15-ADON being more destructive. Under scanning electron microscopy and transmission electron microscopy, root hair formation and development were delayed by DON, but completely inhibited by 15-ADON. 15-ADON caused cell shrinkage, loose cellular structure, and widened intercellular spaces; it also destroyed organelles and caused plasmolysis, and eventually ruptured cell membranes causing cell death. DON did not affect cell morphology and arrangement, but altered the morphology of organelles, forming concentric membranous bodies and a large amount of irregular lipid droplets. Thus, both mycotoxins contributed to symptom expression of maize seedling blight, but 15-ADON was more destructive than DON.
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Affiliation(s)
- Yan Meng
- Department of Plant Pathology, China Agricultural University/Key Laboratory of Plant Pathology, Ministry of Agriculture, China Agricultural University, Beijing 100193, P. R. China; Department of Plant Pathology and Microbiology, Iowa State University, Ames, 50011; and College of Agriculture and Biotechnology, Hexi University, Zhangye, 734000, P. R. China
| | - Jianjun Hao
- School of Food and Agriculture, The University of Maine, Orono, 04469
| | - Derrick Mayfield
- Department of Plant Pathology and Microbiology, Iowa State University, Ames, 50011
| | - Laixin Luo
- Department of Plant Pathology, China Agricultural University/Key Laboratory of Plant Pathology, Ministry of Agriculture, China Agricultural University, Beijing 100193, P. R. China
| | - Gary P Munkvold
- Department of Plant Pathology and Microbiology, Iowa State University, Ames, 50011
| | - Jianqiang Li
- Department of Plant Pathology, China Agricultural University/Key Laboratory of Plant Pathology, Ministry of Agriculture, China Agricultural University, Beijing 100193, P. R. China
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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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Schmidt M, Zannini E, Arendt EK. Impact of post-harvest degradation of wheat gluten proteins by Fusarium culmorum on the resulting bread quality. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2869-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Habler K, Gotthardt M, Schüler J, Rychlik M. Multi-mycotoxin stable isotope dilution LC-MS/MS method for Fusarium toxins in beer. Food Chem 2016; 218:447-454. [PMID: 27719934 DOI: 10.1016/j.foodchem.2016.09.100] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2015] [Revised: 05/13/2016] [Accepted: 09/15/2016] [Indexed: 10/21/2022]
Abstract
A stable isotope dilution LC-MS/MS multi-mycotoxin method was developed for 12 different Fusarium toxins including modified mycotoxins in beer (deoxynivalenol-3-glucoside, deoxynivalenol, 3-acetyldeoxynivalenol, 15-acetyl-deoxynivalenol, HT2-toxin, T2-toxin, enniatin B, B1, A1, A, beauvericin and zearalenone). As sample preparation and purification of beer a combined solid phase extraction for trichothecenes, enniatins, beauvericin and zearalenone was firstly developed. The validation of the new method gave satisfying results: intra-day and inter-day precision and recoveries were 1-5%, 2-8% and 72-117%, respectively. In total, 61 different organic and conventional beer samples from Germany and all over the world were analyzed by using the newly developed multi-mycotoxin method. In summary, deoxynivalenol, deoxynivalenol-3-glucoside, 3-acetyldeoxynivaleneol and enniatin B were quantified in rather low contents in the investigated beer samples. None of the other monitored Fusarium toxins like 15-acetyldeoxynivalenol, HT2- and T2-toxin, zearalenone, enniatin B1, A1, A or beauvericin were detectable.
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Affiliation(s)
- Katharina Habler
- Chair of Analytical Food Chemistry, Technische Universität München, Alte Akademie 10, 85354 Freising, Germany.
| | - Marina Gotthardt
- Chair of Analytical Food Chemistry, Technische Universität München, Alte Akademie 10, 85354 Freising, Germany.
| | - Jan Schüler
- Chair of Analytical Food Chemistry, Technische Universität München, Alte Akademie 10, 85354 Freising, Germany.
| | - Michael Rychlik
- Chair of Analytical Food Chemistry, Technische Universität München, Alte Akademie 10, 85354 Freising, Germany.
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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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Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products. Int J Food Microbiol 2016; 247:48-54. [PMID: 27240933 DOI: 10.1016/j.ijfoodmicro.2016.04.027] [Citation(s) in RCA: 142] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2015] [Revised: 03/23/2016] [Accepted: 04/25/2016] [Indexed: 12/26/2022]
Abstract
Cereal-based fermented products are worldwide diffused staple food resources and cereal-based beverages represent a promising innovative field in the food market. Contamination and development of spoilage filamentous fungi can result in loss of cereal-based food products and it is a critical safety concern due to their potential ability to produce mycotoxins. Lactic Acid Bacteria (LAB) have been proposed as green strategy for the control of the moulds in the food industry due to their ability to produce antifungal metabolites. In this work, eighty-eight Lactobacillus plantarum strains were screened for their antifungal activity against Aspergillus niger, Aspergillus flavus, Fusarium culmorum, Penicillium roqueforti, Penicillium expansum, Penicillium chrysogenum, and Cladosporium spp. The overlayed method was used for a preliminary discrimination of the strains as no, mild and strong inhibitors. L. plantarum isolates that displayed broad antifungal spectrum activity were further screened based on the antifungal properties of their cell-free supernatant (CFS). CFSs from L. plantarum UFG 108 and L. plantarum UFG 121, in reason of their antifungal potential, were characterized and analyzed by HPLC. Results indicated that lactic acid was produced at high concentration during the growth phase, suggesting that this metabolic aptitude, associated with the low pH, contributed to explain the highlighted antifungal phenotype. Production of phenyllactic acid was also observed. Finally, a new oat-based beverage was obtained by fermentation with the strongest antifungal strain L. plantarum UFG 121. This product was submitted or not to a thermal stabilization and artificially contaminated with F. culmorum. Samples containing L. plantarum UFG 121 showed the best biopreservative effects, since that no differences were observed in terms of some qualitative features between not or contaminated samples with F. culmorum. Here we demonstrate, for the first time, the suitability of LAB strains for the fermentation and antifungal biopreservation of oat-based products.
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Hofer K, Geißinger C, König C, Gastl M, Hückelhoven R, Heß M, Coleman AD. Influence of Fusarium isolates on the expression of barley genes related to plant defense and malting quality. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.02.005] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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48
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Taylor JP, Arendt EK. A fundamental study on the relationship between barley cultivar and hordeins in single cultivar beers. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.321] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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49
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Kaur M, Bowman JP, Stewart DC, Evans DE. The fungal community structure of barley malts from diverse geographical regions correlates with malt quality parameters. Int J Food Microbiol 2015; 215:71-8. [DOI: 10.1016/j.ijfoodmicro.2015.08.019] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2015] [Revised: 08/03/2015] [Accepted: 08/24/2015] [Indexed: 10/23/2022]
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50
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Fungi and the natural occurrence of deoxynivalenol and fumonisins in malting barley (Hordeum vulgare L.). Food Chem 2015; 187:204-9. [DOI: 10.1016/j.foodchem.2015.04.101] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2015] [Revised: 03/17/2015] [Accepted: 04/22/2015] [Indexed: 11/22/2022]
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