1
|
Lu Q, Guo MY, Tian J, Luo JY, Yang MH. A comprehensive study on multi-mycotoxin screening, changes of mycotoxin residues and fungal community analysis from barley germination to malt. Int J Food Microbiol 2022; 372:109678. [DOI: 10.1016/j.ijfoodmicro.2022.109678] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Revised: 03/17/2022] [Accepted: 04/09/2022] [Indexed: 11/17/2022]
|
2
|
Feizollahi E, Roopesh MS. Mechanisms of deoxynivalenol (DON) degradation during different treatments: a review. Crit Rev Food Sci Nutr 2021; 62:5903-5924. [PMID: 33729830 DOI: 10.1080/10408398.2021.1895056] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Deoxynivalenol (DON) is one of the main trichothecenes, that causes health-related issues in humans and animals and imposes considerable financial loss to the food industry each year. Numerous treatments have been reported in the literature on the degradation of DON in food products. These treatments include thermal, chemical, biological/enzymatic, irradiation, light, ultrasound, ozone, and atmospheric cold plasma treatments. Each of these methods has different degradation efficacy and degrades DON by a distinct mechanism, which leads to various degradation byproducts with different toxicity. This manuscript focuses to review the degradation of DON by the aforementioned treatments, the chemical structure and toxicity of the byproducts, and the degradation pathway of DON. Based on the type of treatment, DON can be degraded to norDONs A-F, DON lactones, and ozonolysis products or transformed into de-epoxy deoxynivalenol, DON-3-glucoside, 3-acetyl-DON, 7-acetyl-DON, 15-acetyl-DON, 3-keto-DON, or 3-epi-DON. DON is a major problem for the grain industry and the studies focusing on DON degradation mechanisms could be helpful to select the best method and overcome the DON contamination in grains.
Collapse
Affiliation(s)
- Ehsan Feizollahi
- Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, Canada
| | - M S Roopesh
- Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, Canada
| |
Collapse
|
3
|
Combination of Extrusion and Fermentation with Lactobacillus plantarum and L. uvarum Strains for Improving the Safety Characteristics of Wheat Bran. Toxins (Basel) 2021; 13:toxins13020163. [PMID: 33669853 PMCID: PMC7923204 DOI: 10.3390/toxins13020163] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2021] [Revised: 02/15/2021] [Accepted: 02/17/2021] [Indexed: 12/24/2022] Open
Abstract
Processed wheat bran (W) is of great importance for food and feed. Consequently, the biosafety of W should be evaluated and improved with valorisation strategies. This study tested a design combining extrusion (at temperature of 115 and 130 °C; screw speeds of 16, 20, and 25 rpm) and fermentation with Lactobacillus plantarum and L. uvarum strains for the valorisation of W to provide safer food and feed stock. The influence of different treatments on biogenic amine formation, mycotoxin content, and free amino acids, as well as acidity, microbiological parameters, and sugar concentration, were analysed. This research showed that a combination of extrusion and fermentation with selected strains can change several aspects of W characteristics. There was a significant effect of applied treatments on acidity and the microbiological parameters of W, as well as biogenic amines content. The lowest total mycotoxin concentration (29.8 µg/kg) was found in extruded (130 °C; 25 rpm) and fermented with L. uvarum sample. Finally, the combination of the abovementioned treatments can be confirmed as a prospective innovative pre-treatment for W, capable of potentially enhancing their safety characteristics and composition.
Collapse
|
4
|
Bryła M, Ksieniewicz-Woźniak E, Waśkiewicz A, Yoshinari T, Szymczyk K, Podolska G, Gwiazdowski R, Kubiak K. Transformations of Selected Fusarium Toxins and Their Modified Forms During Malt Loaf Production. Toxins (Basel) 2020; 12:E385. [PMID: 32545232 PMCID: PMC7354580 DOI: 10.3390/toxins12060385] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2020] [Revised: 06/08/2020] [Accepted: 06/10/2020] [Indexed: 11/23/2022] Open
Abstract
An increasing number of studies have found that modified mycotoxins, such as free mycotoxins, naturally occur in food, and severely impact food safety. The present study investigated concentrations of trichothecenes nivalenol (NIV), deoxynivalenol (DON), and zearalenone (ZEN), together with their modified forms, nivalenol-3-glucoside (NIV-3G), deoxynivalenol-3-glucoside (DON-3G), and zearalenone-14-glucoside (ZEN-14G) and zearalenone-14-sulfate (ZEN-14S), respectively, at successive stages of malt loaf production (flour, dough kneading/fermentation, loaf baking). Toxins in bakery products originate in flour produced from wheat grain that is naturally contaminated with Fusarium culmorum. Mycotoxin concentrations were determined using high-performance liquid chromatography-high resolution mass spectrometry, and did not significantly change during the successive stages of bread production. After the dough kneading/fermentation stage, concentrations of NIV-3G and DON-3G were slightly increased, whereas those of ZEN and ZEN-14S were slightly decreased. The largest average decrease (21%) was found in ZEN-14G. After the baking stage, the average concentrations of NIV-3G, DON-3G, ZEN-14S, and ZEN-14G in the loaf crumb and crust decreased by 23%, 28%, 27%, and 20%, respectively, compared with those in the dough. During this technical process, the concentration of ZEN-14G in loaf crumb significantly decreased by an average of 48%, and those of ZEN, ZEN-14S, and ZEN-14G in loaf crust decreased by an average of 29%, 42%, and 48%, respectively. Considering the possibility of modified mycotoxins degradation to free forms, as well as the ability to synthesize them from free forms during technological processes, it would be prudent to consider them together during analysis.
Collapse
Affiliation(s)
- Marcin Bryła
- Department of Food Analysis, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, Rakowiecka 36, 02-532 Warsaw, Poland; (E.K.-W.); (K.S.)
| | - Edyta Ksieniewicz-Woźniak
- Department of Food Analysis, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, Rakowiecka 36, 02-532 Warsaw, Poland; (E.K.-W.); (K.S.)
| | - Agnieszka Waśkiewicz
- Department of Chemistry, Poznan University of Life Sciences, Wojska Polskiego 75, 60-625 Poznan, Poland;
| | - Tomoya Yoshinari
- Division of Microbiology, National Institute of Health Sciences, 3-25-26 Tonomachi, Kawasaki-ku, Kawasaki-shi, Kanagawa 210-9501, Japan;
| | - Krystyna Szymczyk
- Department of Food Analysis, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, Rakowiecka 36, 02-532 Warsaw, Poland; (E.K.-W.); (K.S.)
| | - Grażyna Podolska
- Department of Cereal Crop Production, Institute of Soil Science and Plant Cultivation—State Research Institute, Czartoryskich 8, 24-100 Pulawy, Poland;
| | - Romuald Gwiazdowski
- Department of Pesticide Investigation, Institute of Plant Protection—National Research Institute, Wladysława Wegorka 20, 60-318 Poznan, Poland; (R.G.); (K.K.)
| | - Krzysztof Kubiak
- Department of Pesticide Investigation, Institute of Plant Protection—National Research Institute, Wladysława Wegorka 20, 60-318 Poznan, Poland; (R.G.); (K.K.)
| |
Collapse
|
5
|
Conversion of Deoxynivalenol-3-Glucoside to Deoxynivalenol during Chinese Steamed Bread Processing. Toxins (Basel) 2020; 12:toxins12040225. [PMID: 32260237 PMCID: PMC7232505 DOI: 10.3390/toxins12040225] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 03/29/2020] [Accepted: 03/30/2020] [Indexed: 12/20/2022] Open
Abstract
We reported the conversion of deoxynivalenol-3-glucoside (D3G) to deoxynivalenol (DON) during Chinese steamed bread (CSB) processing by artificial D3G contamination. Meanwhile, the effects of enzymes in wheat flour and those produced from yeast, along with the two main components in wheat flour-wheat starch and wheat gluten-on the conversion profiles of D3G were evaluated. The results showed D3G could convert to DON during CSB processing, and the conversion began with dough making and decreased slightly after fermentation and steaming. However, there was no significant difference in three stages. When yeast was not added, or enzyme-deactivated wheat flour was used to simulate CSB process, and whether yeast was added or not, D3G conversion could be observed, and the conversion was significantly higher after dough making. Likewise, D3G converted to DON when wheat starch and wheat gluten were processed to CSB, and the conversion in wheat starch was higher.
Collapse
|
6
|
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.
Collapse
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
| |
Collapse
|
7
|
Guo H, Ji J, Wang J, Sun X. Deoxynivalenol: Masked forms, fate during food processing, and potential biological remedies. Compr Rev Food Sci Food Saf 2020; 19:895-926. [DOI: 10.1111/1541-4337.12545] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2019] [Revised: 12/24/2019] [Accepted: 01/20/2020] [Indexed: 12/12/2022]
Affiliation(s)
- Hongyan Guo
- State Key Laboratory of Food Science and Technology, School of Food Science, National Engineering Research Center for Functional Foods, Synergetic Innovation Center of Food Safety and NutritionJiangnan University Wuxi China
| | - Jian Ji
- State Key Laboratory of Food Science and Technology, School of Food Science, National Engineering Research Center for Functional Foods, Synergetic Innovation Center of Food Safety and NutritionJiangnan University Wuxi China
| | - Jia‐sheng Wang
- Department of Environmental ToxicologyUniversity of Georgia Athens Georgia
| | - Xiulan Sun
- State Key Laboratory of Food Science and Technology, School of Food Science, National Engineering Research Center for Functional Foods, Synergetic Innovation Center of Food Safety and NutritionJiangnan University Wuxi China
| |
Collapse
|
8
|
Systematic review of clinician awareness of mycotoxin impact in neural tube defects and best practices for pediatric neurosurgeons: implications for public health and policy. Childs Nerv Syst 2019; 35:637-644. [PMID: 30552445 DOI: 10.1007/s00381-018-4023-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/15/2018] [Accepted: 12/04/2018] [Indexed: 12/19/2022]
Abstract
PURPOSE In lower-income populations, high rates of neural tube defects (NTDs) are a concern. Nutritional folate deficiencies and mycotoxins in contaminated food supplies increase risk of NTDs. As physicians in public health and involved in the care of children with NTDs, pediatric neurosurgeons have an interest in the treatment and prevention of NTDs. We aimed to evaluate the literature to assess the awareness and the existence of best practices/educational materials on this issue to better guide management. METHODS A systematic review using the National Library of Medicine PubMed database was conducted to find articles related to mycotoxins in foods causing neural tube defects. Additional citation searches of key publications and personal collections were used. Two reviewers evaluated the resulting studies for subject area analysis. Best practice recommendations were drawn from articles selected for full-text review. RESULTS Seventy-three articles were identified. Most articles were found in "nutritional sciences" (18), "teratology" (14), and "toxicology" (13). No articles were found in neurosurgery. Thirty-two additional articles were identified through other sources to screen best practice recommendations. Of the 105 articles, 34 journal articles were included in best practice recommendation guidelines. Key recommendations included education of proper food storage, hygienic agricultural practices, decontamination techniques, diet diversification, folate supplementation, risk assessment, and food safety policy and public health initiatives. CONCLUSION There is an absence of neurosurgical literature-related mycotoxins and NTDs. We suggest a set of best practices/educational materials on this topic and advocate pediatric neurosurgery engagement in public health initiatives targeted towards populations most affected by mycotoxins.
Collapse
|
9
|
Wall-Martínez HA, Pascari X, Ramos AJ, Marín S, Sanchis V. Frequency and levels of mycotoxins in beer from the Mexican market and exposure estimate for deoxynivalenol mycotoxins. Mycotoxin Res 2019; 35:207-216. [PMID: 30859459 DOI: 10.1007/s12550-019-00347-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2018] [Revised: 02/25/2019] [Accepted: 02/27/2019] [Indexed: 10/27/2022]
Abstract
The aim of the present study was to evaluate the occurrence of 23 mycotoxins in beer purchased in Mexico and to assess two exposure scenarios in the Mexican population through beer consumption. Multi-mycotoxin analysis of a total of 61 different beers (132 samples) was carried out using UHPLC-MS/MS equipment. Probability density functions were used to describe mycotoxins contamination. The daily intake of mycotoxins was estimated using a semi-probabilistic approach, applying the Monte Carlo method. Deoxynivalenol (DON) and its metabolites (deoxynivalenol-3-glucoside (DON3G) and 3-acetyl-deoxynivalenol (3ADON)) were the mycotoxins found in higher proportions in contaminated samples. None of the other mycotoxins overpassed the limit of quantification (LOQ) of the method. The combined intake of DON and its analogues ranged from 5.24 to 86.59 ng kg-1 bw day-1, which represent from 1.20 to 19.83% of the DON TDI. The results suggest that depending on the individual consumption of beer and depending on the type of beer, the intake of DON via beer could represent a significant percentage of the tolerable daily intake (TDI).
Collapse
Affiliation(s)
- Hiram A Wall-Martínez
- UNIDA-Chemical and Biochemical Engineering Department, Tecnológico Nacional de México/I.T. Veracruz, Miguel Ángel de Quevedo 2779, 91860, Veracruz, Mexico
| | - 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 Sanchis
- Applied Mycology Unit, Food Technology Department, University of Lleida, UTPV-XaRTA, Agrotecnio, Av. Rovira Roure 191, 25198, Lleida, Spain.
| |
Collapse
|
10
|
Impact of unit operations during processing of cereal-based products on the levels of deoxynivalenol, total aflatoxin, ochratoxin A, and zearalenone: A systematic review and meta-analysis. Food Chem 2018; 268:611-624. [DOI: 10.1016/j.foodchem.2018.06.072] [Citation(s) in RCA: 89] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2018] [Revised: 05/05/2018] [Accepted: 06/16/2018] [Indexed: 01/16/2023]
|
11
|
Fates of deoxynivalenol and deoxynivalenol-3-glucoside from wheat flour to Iranian traditional breads. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.04.014] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
|
12
|
Tibola CS, de Miranda MZ, Paiva FF, Fernandes JMC, Guarienti EM, Nicolau M. Effect of breadmaking process on mycotoxin content in white and whole wheat breads. Cereal Chem 2018. [DOI: 10.1002/cche.10079] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
| | | | - Flávia Fernandes Paiva
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; Capão do Leão RS Brazil
| | | | | | | |
Collapse
|
13
|
Chilaka CA, De Boevre M, Atanda OO, De Saeger S. Stability of fumonisin B1, deoxynivalenol, zearalenone, and T-2 toxin during processing of traditional Nigerian beer and spices. Mycotoxin Res 2018; 34:229-239. [DOI: 10.1007/s12550-018-0318-1] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2017] [Revised: 04/15/2018] [Accepted: 04/25/2018] [Indexed: 12/01/2022]
|
14
|
Schaarschmidt S, Fauhl-Hassek C. The Fate of Mycotoxins During the Processing of Wheat for Human Consumption. Compr Rev Food Sci Food Saf 2018; 17:556-593. [PMID: 33350125 DOI: 10.1111/1541-4337.12338] [Citation(s) in RCA: 73] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2017] [Revised: 01/07/2018] [Accepted: 01/08/2018] [Indexed: 01/10/2023]
Abstract
Mycotoxins are a potential health threat in cereals including wheat. In the European Union (EU), mycotoxin maximum levels are laid down for cereal raw materials and final food products. For wheat and wheat-based products, the EU maximum levels apply to deoxynivalenol (DON), zearalenone, aflatoxins, and ochratoxin A. This review provides a comprehensive overview on the different mycotoxins and their legal limits and on how processing of wheat can affect such contaminants, from raw material to highly processed final products, based on relevant scientific studies published in the literature. The potential compliance with EU maximum levels is discussed. Of the four mycotoxins regulated in wheat-based foods in the EU, most data are available for DON, whereas aflatoxins were rarely studied in the processing of wheat. Furthermore, available data on the effect of processing are outlined for mycotoxins not regulated by EU law-including modified and emerging mycotoxins-and which cover DON derivatives (DON-3-glucoside, mono-acetyl-DONs, norDONs, deepoxy-DON), nivalenol, T-2 and HT-2 toxins, enniatins, beauvericin, moniliformin, and fumonisins. The processing steps addressed in this review cover primary processing (premilling and milling operations) and secondary processing procedures (such as fermentation and thermal treatments). A special focus is on the production of baked goods, and processing factors for DON in wheat bread production were estimated. For wheat milling products derived from the endosperm and for white bread, compliance with legal requirements seems to be mostly achievable when applying good practices. In the case of wholemeal products, bran-enriched products, or high-cereal low-moisture bakery products, this appears to be challenging and improved technology and/or selection of high-quality raw materials would be required.
Collapse
Affiliation(s)
- Sara Schaarschmidt
- Dept. Safety in the Food Chain, German Federal Inst. for Risk Assessment (BfR), Max-Dohrn-St. 8-10, D-10589 Berlin, Germany
| | - Carsten Fauhl-Hassek
- Dept. Safety in the Food Chain, German Federal Inst. for Risk Assessment (BfR), Max-Dohrn-St. 8-10, D-10589 Berlin, Germany
| |
Collapse
|
15
|
Khaneghah AM, Martins LM, von Hertwig AM, Bertoldo R, Sant’Ana AS. Deoxynivalenol and its masked forms: Characteristics, incidence, control and fate during wheat and wheat based products processing - A review. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2017.10.012] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|
16
|
Vidal A, Sanchis V, Ramos AJ, Marín S. Effect of xylanase and α-amylase on DON and its conjugates during the breadmaking process. Food Res Int 2017; 101:139-147. [PMID: 28941676 DOI: 10.1016/j.foodres.2017.08.021] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2017] [Revised: 08/08/2017] [Accepted: 08/12/2017] [Indexed: 11/18/2022]
Abstract
Deoxynivalenol (DON) is one of the most frequently occurring mycotoxins in wheat crops worldwide and poses a risk to human and animal health due to its wide range of adverse effects. Deoxynivalenol-3-glucoside (DON-3-glucoside) is a DON plant conjugate that is widely found in cereal products. As DON accumulation in the field seems unavoidable, it is important to investigate all of the conditions that affect its stability during food processing. One of the most consumed cereal product around the world is bread, however the published information about DON stability in bread shows a large variability of results because a huge amount of factors affect DON and its modified forms. So, the aim of this research was to study the fate of DON and its modified forms through the breadmaking process with the addition of xylanase and α-amylase at different fermentation temperatures. Moreover, different α-amylase and xylanase concentrations were added to the dough to be fermented. To quantify DON and its derived forms in the samples, liquid chromatography with double mass spectrophotometer was used. DON was reduced during fermentation and baking; however, the reduction at each step was related to the fermentation temperature. The presence of α-amylase and xylanase caused increases in DON during fermentation and during early baking. DON-3-glucoside was slightly reduced after fermentation and was widely increased (>80%) after baking. Deepoxy-deoxynivalenol (DOM-1) increased during the breadmaking process. Breadmaking process can reduce DON concentration, however xylanase and α-amylase presence cause increases of DON.
Collapse
Affiliation(s)
- Arnau Vidal
- Food Technology Dept, XaRTA-UTPV, Agrotecnio Center, University of Lleida, Spain
| | - Vicente Sanchis
- Food Technology Dept, XaRTA-UTPV, Agrotecnio Center, University of Lleida, Spain
| | - Antonio J Ramos
- Food Technology Dept, XaRTA-UTPV, Agrotecnio Center, University of Lleida, Spain
| | - Sonia Marín
- Food Technology Dept, XaRTA-UTPV, Agrotecnio Center, University of Lleida, Spain.
| |
Collapse
|
17
|
Neme K, Mohammed A. Mycotoxin occurrence in grains and the role of postharvest management as a mitigation strategies. A review. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.03.012] [Citation(s) in RCA: 152] [Impact Index Per Article: 21.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
18
|
Chilaka CA, De Boevre M, Atanda OO, De Saeger S. The Status of Fusarium Mycotoxins in Sub-Saharan Africa: A Review of Emerging Trends and Post-Harvest Mitigation Strategies towards Food Control. Toxins (Basel) 2017; 9:E19. [PMID: 28067768 PMCID: PMC5308251 DOI: 10.3390/toxins9010019] [Citation(s) in RCA: 69] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2016] [Revised: 12/28/2016] [Accepted: 01/02/2017] [Indexed: 02/01/2023] Open
Abstract
Fusarium fungi are common plant pathogens causing several plant diseases. The presence of these molds in plants exposes crops to toxic secondary metabolites called Fusarium mycotoxins. The most studied Fusarium mycotoxins include fumonisins, zearalenone, and trichothecenes. Studies have highlighted the economic impact of mycotoxins produced by Fusarium. These arrays of toxins have been implicated as the causal agents of wide varieties of toxic health effects in humans and animals ranging from acute to chronic. Global surveillance of Fusarium mycotoxins has recorded significant progress in its control; however, little attention has been paid to Fusarium mycotoxins in sub-Saharan Africa, thus translating to limited occurrence data. In addition, legislative regulation is virtually non-existent. The emergence of modified Fusarium mycotoxins, which may contribute to additional toxic effects, worsens an already precarious situation. This review highlights the status of Fusarium mycotoxins in sub-Saharan Africa, the possible food processing mitigation strategies, as well as future perspectives.
Collapse
Affiliation(s)
- Cynthia Adaku Chilaka
- Laboratory of Food Analysis, Department of Bioanalysis, Faculty of Pharmaceutical Sciences, Ghent University, Ottergemsesteenweg 460, Ghent 9000, Belgium.
- Department of Food Science and Technology, College of Applied Food Science and Tourism, Michael Okpara University of Agriculture, Umuahia-Ikot Ekpene Road, Umudike, Umuahia PMB 7267, Abia State, Nigeria.
| | - Marthe De Boevre
- Laboratory of Food Analysis, Department of Bioanalysis, Faculty of Pharmaceutical Sciences, Ghent University, Ottergemsesteenweg 460, Ghent 9000, Belgium.
| | - Olusegun Oladimeji Atanda
- Department of Biological Sciences, McPherson University, KM 96 Lagos-Ibadan Expressway, 110117 Seriki Sotayo, Ogun State, Nigeria.
| | - Sarah De Saeger
- Laboratory of Food Analysis, Department of Bioanalysis, Faculty of Pharmaceutical Sciences, Ghent University, Ottergemsesteenweg 460, Ghent 9000, Belgium.
| |
Collapse
|
19
|
Fate of deoxynivalenol and deoxynivalenol-3-glucoside during cereal-based thermal food processing: a review study. Mycotoxin Res 2016; 33:79-91. [PMID: 27866369 DOI: 10.1007/s12550-016-0263-9] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2016] [Revised: 10/26/2016] [Accepted: 10/30/2016] [Indexed: 02/02/2023]
Abstract
Deoxynivalenol (DON), the most commonly occurring trichothecene in nature, may affect animal and human health through causing diarrhea, vomiting, gastrointestinal inflammation, and immunomodulation. DON-3-glucoside (DON-3G) as a major plant metabolite of the mycotoxin is another "emerging" food safety issue in recent years. Humans may experience potential health risks by consuming DON-contaminated food products. Thus, it is crucial for human and animal health to study also the degradation of DON and DON-3G during thermal food processing. Baking, boiling, steaming, frying, and extrusion cooking are commonly used during thermal food processing and have promising effects on the reduction of mycotoxins in food. For DON, however, the observed effects of these methods, as reported in numerous studies, are ambiguous and do not present a clear picture with regard to reduction or transformation. This review summarized the influence of thermal processing on the stability of DON and the formation of degradation/conversion products. Besides this, also a release of DON and DON-3G from food matrix as well as the release of DON from DON-3G during processing is discussed. In addition, some conflicting findings as reported from the studies on thermal processing as well as cause-effect relationships of the different thermal procedures are explored. Finally, the potential toxic profiles of DON degradation products are discussed as well when data are available.
Collapse
|
20
|
Vidal A, Sanchis V, Ramos AJ, Marín S. The fate of deoxynivalenol through wheat processing to food products. Curr Opin Food Sci 2016. [DOI: 10.1016/j.cofs.2016.09.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
21
|
Vidal A, Ambrosio A, Sanchis V, Ramos AJ, Marín S. Enzyme bread improvers affect the stability of deoxynivalenol and deoxynivalenol-3-glucoside during breadmaking. Food Chem 2016; 208:288-96. [DOI: 10.1016/j.foodchem.2016.04.003] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2015] [Revised: 03/28/2016] [Accepted: 04/03/2016] [Indexed: 10/22/2022]
|
22
|
Samar M, Resnik S. Analytical Methods for Trichothecenes Surveillance — An Overview Over the Period 1990—2000. FOOD SCI TECHNOL INT 2016. [DOI: 10.1106/108201302029023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
This article reviews some aspects of analytical methods used to determine the occurrence of type A and B trichothecenes in grains and foodstuffs and their trends during the decade 1999—2000. A pronounced tendency to use extraction solvents less toxic than chloroform became evident. There was not a prevalent clean up process that pointed there were problems to obtain good recoveries of those mycotoxins. Taking into account the mean values of contamination found in the literature and the provisional maximum tolerable daily intake, a methodology suitable for a surveillance work should have a limit of quantification not greater than 50 μg/kg for deoxynivalenol and less than 10 μg/kg for T-2 and HT-2 toxins. Therefore, gas chromatography or thin layer chromatography could be used for type B trichothecenes while for type A trichothecenes, gas chromatography with electron capture or mass spectrometric detectors is the mandatory quantification method.
Collapse
Affiliation(s)
- M.M. Samar
- Departamento de Química Orgánica y Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, UBA, Argentina
| | - S.L. Resnik
- Departamento de Química Orgánica y Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, UBA, Argentina, , Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CIC), Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, UBA, Argentina, Ciudad Universitaria, 1428 Buenos Aires, Argentina
| |
Collapse
|
23
|
Wu L, Wang B. Transformation of deoxynivalenol and its acetylated derivatives in Chinese steamed bread making, as affected by pH, yeast, and steaming time. Food Chem 2016; 202:149-55. [DOI: 10.1016/j.foodchem.2016.01.124] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2015] [Revised: 12/17/2015] [Accepted: 01/27/2016] [Indexed: 11/24/2022]
|
24
|
|
25
|
Sabillón L, Bianchini A. From Field to Table: A Review on the Microbiological Quality and Safety of Wheat-Based Products. Cereal Chem 2016. [DOI: 10.1094/cchem-06-15-0126-rw] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Luis Sabillón
- Department of Food Science and Technology, University of Nebraska–Lincoln, Lincoln, NE 68588, U.S.A
- The Food Processing Center, University of Nebraska–Lincoln, Lincoln, NE 68588, U.S.A
| | - Andréia Bianchini
- Department of Food Science and Technology, University of Nebraska–Lincoln, Lincoln, NE 68588, U.S.A
- The Food Processing Center, University of Nebraska–Lincoln, Lincoln, NE 68588, U.S.A
| |
Collapse
|
26
|
Zhang H, Wang B. Fates of deoxynivalenol and deoxynivalenol-3-glucoside during bread and noodle processing. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.10.009] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
27
|
Wu L, Wang B. Evaluation on levels and conversion profiles of DON, 3-ADON, and 15-ADON during bread making process. Food Chem 2015; 185:509-16. [PMID: 25952900 DOI: 10.1016/j.foodchem.2015.03.082] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2014] [Revised: 03/20/2015] [Accepted: 03/23/2015] [Indexed: 11/24/2022]
Abstract
The present study investigated the changes and conversion profiles of DON, its conjugations 3-ADON, and 15-ADON during bread making process, by spiking targeted mycotoxin standards to Fusarium mycotoxins-free wheat flour. No significant (p < 0.05) changes of DON levels were observed during dough preparation stages, including kneading, fermentation, and proofing. A reduction of DON level ranged from 4% to 14% was observed during baking process. The main thermal degradation products of DON, namely norDON A, B, C, and F were detected in the bread crust. Regarding ADONs, decreases of 20-40% for 3-ADON and 28-60% for 15-ADON were found during fermentation stage, and further losses of ADONs were observed after proofing process. Although ADONs levels gained an increase after baking. This study demonstrated that ADONs were converted to DON, while no ADONs were detectable in DON spiked samples during bread making process. The mechanism that ADONs could be converted into DON is unclear so far.
Collapse
Affiliation(s)
- Li Wu
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing 100081, China; Laboratory of Quality and Safety Risk Assessment for Cereal Products (Beijing), Ministry of Agriculture, Beijing 100081, China
| | - Bujun Wang
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing 100081, China; Laboratory of Quality and Safety Risk Assessment for Cereal Products (Beijing), Ministry of Agriculture, Beijing 100081, China.
| |
Collapse
|
28
|
Hassan YI, Zhou T, Bullerman LB. Sourdough lactic acid bacteria as antifungal and mycotoxin-controlling agents. FOOD SCI TECHNOL INT 2015. [DOI: 10.1177/1082013214565722] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Sourdough starter cultures are rich sources of endogenous lactic acid bacteria. The extended shelf lives of sourdough breads are attributed to a large array of organic acids and low-molecular-weight metabolites produced during the fermentation process. Different species belonging to the lactic acid bacteria group of microorganisms, mainly Lactobacillus and Leuconostoc, are increasingly gaining the attention as possible means for inhibiting mold growth in animal feed and human food chains. In addition, certain lactic acid bacteria strains isolated from sourdough starters were also shown to reduce mycotoxins concentrations in contaminated products either by binding or degradation. This short review will summarize the findings in this context that pertain to lactic acid bacteria isolated specifically from sourdough starters and acquaint the reader with the most recent advancements in this bio-preservation trend.
Collapse
Affiliation(s)
- Yousef I Hassan
- Food Science & Technology Department, University of Nebraska-Lincoln, Nebraska, USA
- Guelph Food Research Centre, Agriculture and Agri-Food Canada (AAFC), Guelph, Ontario, Canada
| | - Ting Zhou
- Guelph Food Research Centre, Agriculture and Agri-Food Canada (AAFC), Guelph, Ontario, Canada
| | - Lloyd B Bullerman
- Food Science & Technology Department, University of Nebraska-Lincoln, Nebraska, USA
| |
Collapse
|
29
|
Fate of deoxynivalenol and deoxynivalenol-3-glucoside during wheat milling and Chinese steamed bread processing. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.03.037] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
30
|
Stability of DON and OTA during the breadmaking process and determination of process and performance criteria. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.11.044] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
31
|
Vidal A, Marín S, Morales H, Ramos AJ, Sanchis V. The fate of deoxynivalenol and ochratoxin A during the breadmaking process, effects of sourdough use and bran content. Food Chem Toxicol 2014; 68:53-60. [PMID: 24607819 DOI: 10.1016/j.fct.2014.03.006] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2013] [Revised: 02/10/2014] [Accepted: 03/02/2014] [Indexed: 11/29/2022]
Abstract
Deoxynivalenol (DON) and ochratoxin A (OTA) are mycotoxins produced by fungal species which can contaminate, alone or simultaneously, cereal-based products such as bread. Due to the increasing interest in the beneficial effects of dietary bran, bran bread has attained high consumption. Usually, the higher mycotoxin concentrations in cereals are found in the external layers of the grain (bran), leading to higher concentration of DON and OTA in breads with added bran. Moreover, the use of sourdough in breadmaking is increasing, but no studies about its effect in the mycotoxins content exist. The objective of this study was to determine the variation of concentration of these mycotoxins during the breadmaking process including the following factors: two initial mycotoxin concentrations in the initial mix of ingredients, four different bran contents, and use of sourdough. OTA was confirmed to be quite stable during the breadmaking process, regardless of the assayed factors. DON concentration during breadmaking was not significantly affected by bran content of bread. However, it was significantly affected by kneading and fermentation steps in opposite way depending on sourdough use and flour contamination level: if DON reduction occurs during fermentation, this leads to a safer situation, but the possible increase in DON should be considered with care, as it can compensate the expected dilution effect by recipe. Finally, the results on deoxynivalenol-3-glucoside (DON-3-G), although preliminar, suggest an increase of this toxin during fermentation, but mainly during baking.
Collapse
Affiliation(s)
- A Vidal
- Applied Mycology Unit, Food Technology Department, University of Lleida, UTPV-XaRTA, Agrotecnio Center, 25198 Lleida, Spain
| | - S Marín
- Applied Mycology Unit, Food Technology Department, University of Lleida, UTPV-XaRTA, Agrotecnio Center, 25198 Lleida, Spain.
| | - H Morales
- IBB - Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, University of Minho, Braga, Portugal
| | - A J Ramos
- Applied Mycology Unit, Food Technology Department, University of Lleida, UTPV-XaRTA, Agrotecnio Center, 25198 Lleida, Spain
| | - V Sanchis
- Applied Mycology Unit, Food Technology Department, University of Lleida, UTPV-XaRTA, Agrotecnio Center, 25198 Lleida, Spain
| |
Collapse
|
32
|
Juodeikiene G, Cernauskas D, Vidmantiene D, Basinskiene L, Bartkiene E, Bakutis B, Baliukoniene V. Combined fermentation for increasing efficiency of bioethanol production from Fusarium sp. contaminated barley biomass. Catal Today 2014. [DOI: 10.1016/j.cattod.2013.09.028] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
33
|
Giménez I, Blesa J, Herrera M, Ariño A. Effects of bread making and wheat germ addition on the natural deoxynivalenol content in bread. Toxins (Basel) 2014; 6:394-401. [PMID: 24451845 PMCID: PMC3920269 DOI: 10.3390/toxins6010394] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2013] [Revised: 01/14/2014] [Accepted: 01/15/2014] [Indexed: 11/23/2022] Open
Abstract
Deoxynivalenol (DON, vomitoxin) is a type-B trichothecene mycotoxin produced by several field fungi such as Fusarium graminearum and Fusarium culmorum and known to have various toxic effects. This study investigated the effect of the bread making process on the stability of DON in common bread and wheat germ-enriched bread using naturally contaminated ingredients at the level of 560 µg/kg. The concentration of DON and its evolution during bread making were determined by immunoaffinity column cleanup followed by liquid chromatography with diode array detection (HPLC-DAD). During the bread making process, DON was reduced by 2.1% after fermentation and dropped by 7.1% after baking, reaching a maximum reduction of 19.8% in the crust as compared with a decrease of 5.6% in the crumb. The addition of 15% wheat germ to the dough did not affect DON stability during bread making, showing an apparent increase of 3.5% after fermentation and a reduction by 10.2% after baking.
Collapse
Affiliation(s)
- Isabel Giménez
- Veterinary Faculty, University of Zaragoza, Zaragoza 50013, Spain.
| | - Jesús Blesa
- Faculty of Pharmacy, University of Valencia, Burjassot 46100, Valencia, Spain.
| | - Marta Herrera
- Veterinary Faculty, University of Zaragoza, Zaragoza 50013, Spain.
| | - Agustín Ariño
- Veterinary Faculty, University of Zaragoza, Zaragoza 50013, Spain.
| |
Collapse
|
34
|
Mishra S, Dixit S, Dwivedi PD, Pandey HP, Das M. Influence of temperature and pH on the degradation of deoxynivalenol (DON) in aqueous medium: comparative cytotoxicity of DON and degraded product. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2014; 31:121-31. [PMID: 24261986 DOI: 10.1080/19440049.2013.861613] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Deoxynivalenol (DON), a toxic fungal metabolite, is stable under different processing conditions; however, its stability in aqueous medium at different temperatures and low pH (1-2) (present in the gastrointestinal tract) has not been investigated. In the present study, DON standard was used to study the influence of temperature and pH on DON stability in aqueous medium, the characterisation of the degraded product, and the comparative toxicity profile of the degraded and the parent compound. The results suggest that standard DON was unstable at 125-250°C showing 16-100% degradation whereas DON at pH 1-3 had 30-66% degradation, with a concomitant increase in the formation of a degraded product. Further ESI-MS characterisation of the dominant precursor ion of the HPLC eluate of the DON-degraded product was found to be m/z 279, resembling the known metabolite DOM-1. The degraded product of DON was reconfirmed as DOM-1 by comparison with standard DOM-1 and both gave a similar λmax at 208 nm. Comparative studies of both standard DOM-1 and the degraded product of DON showed no cytotoxicity up to 6400 ng ml(-1) while significant cytotoxicity was observed for DON (400 ng ml(-1)). The results suggest that a highly acidic environment (pH 1-2) could be responsible for the de-epoxydation of DON leading to the formation of DOM-1.
Collapse
Affiliation(s)
- Sakshi Mishra
- a Food, Drug and Chemical Toxicology Group , CSIR-Indian Institute of Toxicology Research (CSIR-IITR) , Lucknow 226 001 , India
| | | | | | | | | |
Collapse
|
35
|
Hu L, Koehler P, Rychlik M. Effect of sourdough processing and baking on the content of enniatins and beauvericin in wheat and rye bread. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-2133-4] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
36
|
|
37
|
Simsek S, Burgess K, Whitney KL, Gu Y, Qian SY. Analysis of Deoxynivalenol and Deoxynivalenol-3-glucoside in wheat. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.01.056] [Citation(s) in RCA: 63] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
|
38
|
Juodeikiene G, Basinskiene L, Vidmantiene D, Makaravicius T, Bartkiene E. Benefits of β-xylanase for wheat biomass conversion to bioethanol. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:84-91. [PMID: 21744360 DOI: 10.1002/jsfa.4545] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/10/2011] [Revised: 05/06/2011] [Accepted: 06/03/2011] [Indexed: 05/31/2023]
Abstract
BACKGROUND The efficiency of bioethanol production from wheat biomass is related to the quality of end products as well as to safety criteria of co-products such as distiller's dried grains with solubles (DDGS). The inclusion of a new biocatalyst for non-starch polysaccharide degradation in fermentation processes could be one of the solutions. The objective of this study was to evaluate the influence of β-xylanases in combination with traditional amylolytic enzymes on the efficiency of bioethanol production and DON detoxification during fermentation of Fusarium-contaminated wheat biomass with high concentration of deoxynivalenol (DON; 3.95 mg kg(-1)). RESULTS The results showed that the negative effect of Fusarium spp. on yield and quality of bioethanol could be eliminated by the application of Trichoderma reesei xylanase in combination with amylolytic enzymes. This technological solution allowed to increase the concentration of ethanol in the fermented wort by 35.3% and to improve the quality of bioethanol by decreasing the concentrations of methanol, methyl acetate, isoamyl and isobutyl alcohols. Mass balance calculations showed that DDGS was the main source of DON contamination, comprising 74% of toxin found in wheat biomass. By using new enzyme combination for wheat biomass saccharification, a higher level of detoxification (41%) of DON was achieved during the fermentation process. CONCLUSION The addition of Trichoderma reesei xylanase played a positive role in bioethanol production from Fusarium-contaminated wheat biomass, indicating that the yeast-growing medium was enriched during the enzymatic treatment.
Collapse
Affiliation(s)
- Grazina Juodeikiene
- Kaunas University of Technology, Radvilenu pl. 19, LT-50254 Kaunas, Lithuania.
| | | | | | | | | |
Collapse
|
39
|
Monaci L, De Angelis E, Visconti A. Determination of deoxynivalenol, T-2 and HT-2 toxins in a bread model food by liquid chromatography–high resolution-Orbitrap-mass spectrometry equipped with a high-energy collision dissociation cell. J Chromatogr A 2011; 1218:8646-54. [DOI: 10.1016/j.chroma.2011.10.008] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2011] [Revised: 09/15/2011] [Accepted: 10/05/2011] [Indexed: 10/16/2022]
|
40
|
Voss K, Snook M. Stability of the mycotoxin deoxynivalenol (DON) during the production of flour-based foods and wheat flake cereal. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2010; 27:1694-1700. [DOI: 10.1080/19440049.2010.514688] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
41
|
Numanoglu E, Uygun U, Koksel H, Solfrizzo M. Stability of Fusarium toxins during traditional Turkish maize bread production. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2010. [DOI: 10.1111/j.1757-837x.2010.00059.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
42
|
Bergamini E, Catellani D, Dall’asta C, Galaverna G, Dossena A, Marchelli R, Suman M. Fate ofFusariummycotoxins in the cereal product supply chain: the deoxynivalenol (DON) case within industrial bread-making technology. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2010; 27:677-87. [DOI: 10.1080/19440041003660117] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
43
|
Effect of the bread making process on wheat flour contaminated by deoxynivalenol and exposure estimate. Food Control 2010. [DOI: 10.1016/j.foodcont.2009.07.012] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
44
|
Scudamore K, Hazel C, Patel S, Scriven F. Deoxynivalenol and otherFusariummycotoxins in bread, cake, and biscuits produced from UK-grown wheat under commercial and pilot scale conditions. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2009. [DOI: 10.1080/02652030902919426] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
45
|
Valle-Algarra F, Mateo E, Medina Á, Mateo F, Gimeno-Adelantado J, Jiménez M. Changes in ochratoxin A and type B trichothecenes contained in wheat flour during dough fermentation and bread-baking. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2009; 26:896-906. [DOI: 10.1080/02652030902788938] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
46
|
SUGIYAMA KI, TANAKA H, KAMATA Y, TANAKA T, SUGITA-KONISHI Y. A reduced rate of deoxynivalenol and nivalenol during bread production from wheat flour in Japan. ACTA ACUST UNITED AC 2009. [DOI: 10.2520/myco.59.1] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
47
|
Lešnik M, Cencič A, Vajs S, Simončič A. Milling and bread baking techniques significantly affect the mycotoxin (deoxynivalenol and nivalenol) level in bread. ACTA ALIMENTARIA 2008. [DOI: 10.1556/aalim.2008.0015] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
48
|
Kushiro M. Effects of milling and cooking processes on the deoxynivalenol content in wheat. Int J Mol Sci 2008; 9:2127-2145. [PMID: 19330063 PMCID: PMC2635633 DOI: 10.3390/ijms9112127] [Citation(s) in RCA: 101] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2008] [Revised: 10/29/2008] [Accepted: 11/03/2008] [Indexed: 11/16/2022] Open
Abstract
Deoxynivalenol (DON, vomitoxin) is a natural-occuring mycotoxin mainly produced by Fusarium graminearum, a food-borne fungi widely distributed in crops and it is one of the most important mycotoxins in wheat and wheat-based foods and feeds. DON affects animal and human health causing diarrhea, vomiting, gastro-intestinal inflammation, and immunomodulation. Since the rate of the occurrence of DON in wheat is high, effective procedures to remove or eliminate DON from food products is essential to minimize exposures in those who consume large amounts of wheat. Cleaning prior to milling reduced to some extent the concentration of DON in final products. Since DON is distributed throughout the kernels, with higher content in the outer skin, milling is also effective in reducing the DON levels of wheat-based foods if bran and shorts are removed before thermal cooking. DON is water-soluble and cooking with larger amounts of water lowers DON content in products such as spaghetti and noodles. During baking or heating, DON is partially degraded to DON-related chemicals, whose toxicological effects are not studied well. This paper reviews the researches on the effects of milling and cooking on the DON level and discusses the perspectives of further studies.
Collapse
Affiliation(s)
- Masayo Kushiro
- National Food Research Institute, National Agriculture and Food Research Organization / 2-1-12 Kannondai, Tsukuba 305-8642, Japan. E-Mail:
; Tel. +81-29-838-8069; Fax: +81-29-838-7996
| |
Collapse
|
49
|
Abstract
The cereal food chain covers events from the sowing of the seed until the point of ingestion of a food by the consumer. Mycotoxins may develop prior to harvest or through inadequate storage. Most mycotoxins are inherently stable natural chemicals but cleaning, milling and different methods of processing can change their concentrations. Legislation is necessary to protect the consumer so it is important to consider, among other things, the relationship between concentrations of mycotoxins in the raw grains and those in the product purchased by the consumer, especially where different limits are specified at successive stages in manufacture. Recent studies of the fate of fusarium mycotoxins in the cereal food chain carried out alongside industry in the UK have examined changes in the concentrations of deoxynivalenol, nivalenol, T-2 toxin, HT-2 toxin and zearalenone in wheat, maize and oats and the fumonisin mycotoxins in maize at key stages in the cereal chain. For example, fumonisin concentrations in maize grits after milling were reduced by about 75% compared with the raw maize, but remained similar to the maize in the flour and were increased (x3 to x5) in the bran and meal. Maize flour and grits were then processed into a range of food products such as breakfast cereals, cornflakes, extruded snack products and tortillas and the changes in concentrations were established. Simple extrusion of flour or grits reduced fumonisins by a further 30-70% depending on the process. Deoxynivalenol and zearalenone were found to be more stable than fumonisins during most processes.
Collapse
Affiliation(s)
- K. Scudamore
- KAS Mycotoxins, 6 Fern Drive, Taplow, Maidenhead, Berkshire, SL6 0JS, United Kingdom
| |
Collapse
|
50
|
|