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Martiník J, Boško R, Svoboda Z, Běláková S, Benešová K, Pernica M. Determination of mycotoxins and their dietary exposure assessment in pale lager beers using immunoaffinity columns and UPLC-MS/MS. Mycotoxin Res 2023:10.1007/s12550-023-00492-4. [PMID: 37332076 DOI: 10.1007/s12550-023-00492-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 05/19/2023] [Accepted: 05/23/2023] [Indexed: 06/20/2023]
Abstract
The use of contaminated raw materials can lead to the transfer of mycotoxins into the final product, including beer. This study describes the use of the commercially available immunoaffinity column 11+Myco MS-PREP® and UPLC-MS/MS for the determination of mycotoxins in pale lager-type beers brewed in Czech Republic and other European countries. The additional aim of the work was to develop, optimize and validate this analytical method. Validation parameters such as linearity, limit of detection (LOD), limit of quantification (LOQ), precision and accuracy were tested. The calibration curves were linear with correlation coefficients (R2 > 0.99) for all mycotoxins under investigation. The LOD ranged from 0.1 to 50 ng/L and LOQ from 0.4 to 167 ng/L. Recoveries of the selected analytes ranged from 72.2 to 101.1%, and the relative standard deviation under conditions repeatability (RSDr) did not exceed 16.3% for any mycotoxin. The validated procedure was successfully applied for the analysis of mycotoxins in a total of 89 beers from the retail network. The results were also processed using advanced chemometric techniques and compared with similar published studies. The toxicological impact was taken into account.
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Affiliation(s)
- Jan Martiník
- Research Institute of Brewing and Malting. Mostecká 7, 614 00, Brno, Czech Republic
- Institute of Food Chemistry and Biotechnology, Faculty of Chemistry, Brno University of Technology, Purkyňova 118, 612 00, Brno, Czech Republic
- Department of Biotechnology, University of Chemistry and Technology Prague, Technická 5 166 28, Prague 6, Czech Republic
| | - Rastislav Boško
- Research Institute of Brewing and Malting. Mostecká 7, 614 00, Brno, Czech Republic
| | - Zdeněk Svoboda
- Research Institute of Brewing and Malting. Mostecká 7, 614 00, Brno, Czech Republic
- Institute of Food Chemistry and Biotechnology, Faculty of Chemistry, Brno University of Technology, Purkyňova 118, 612 00, Brno, Czech Republic
| | - Sylvie Běláková
- Research Institute of Brewing and Malting. Mostecká 7, 614 00, Brno, Czech Republic
| | - Karolína Benešová
- Research Institute of Brewing and Malting. Mostecká 7, 614 00, Brno, Czech Republic
| | - Marek Pernica
- Research Institute of Brewing and Malting. Mostecká 7, 614 00, Brno, Czech Republic.
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2
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Biocontrol Using Pythium oligandrum during Malting of Fusarium-Contaminated Barley. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9030257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
Abstract
This study investigates the potential of Pythium oligandrum (strains M1 and 00X48) as a biocontrol agent in suppressing the growth of Fusarium culmorum and the production of mycotoxins during the malting of naturally contaminated barley (Hordeum vulgare). The effects of the biocontrol agent on F. culmorum-infected barley malt (BM) were evaluated through real-time PCR and its impact on mycotoxin production was determined by quantitative analysis of deoxynivalenol (DON) and deoxynivalenol-3-glucoside (D3G). The effect of treatment on BM and beer quality were also determined through European Brewery Convention (EBC) standard methods. Optimal treatment with P. oligandrum strains M1 and 00X48 yielded a 59% and 48% reduction in F. culmorum contamination, by 37% and 17% lower DON, and 27% and 32% lower D3G, respectively. BM treated with both P. oligandrum strains exhibited quality enhancement; beer produced from the BM treated with P. oligandrum strain M1 resulted in no quality deterioration and with 26% and 18% less DON and D3G, respectively, transferred to the final product.
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3
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Balbo C, Woźniak Ł. Dietary exposure and risk characterisation of multiple chemical contaminants in rye‐wheat bread marketed in Poland. EFSA J 2022; 20:e200911. [DOI: 10.2903/j.efsa.2022.e200911] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
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4
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Kumar P, Mahato DK, Gupta A, Pandey S, Paul V, Saurabh V, Pandey AK, Selvakumar R, Barua S, Kapri M, Kumar M, Kaur C, Tripathi AD, Gamlath S, Kamle M, Varzakas T, Agriopoulou S. Nivalenol Mycotoxin Concerns in Foods: An Overview on Occurrence, Impact on Human and Animal Health and Its Detection and Management Strategies. Toxins (Basel) 2022; 14:toxins14080527. [PMID: 36006189 PMCID: PMC9413460 DOI: 10.3390/toxins14080527] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Revised: 07/25/2022] [Accepted: 07/26/2022] [Indexed: 12/27/2022] Open
Abstract
Mycotoxins are secondary metabolites produced by fungi that infect a wide range of foods worldwide. Nivalenol (NIV), a type B trichothecene produced by numerous Fusarium species, has the ability to infect a variety of foods both in the field and during post-harvest handling and management. NIV is frequently found in cereal and cereal-based goods, and its strong cytotoxicity poses major concerns for both human and animal health. To address these issues, this review briefly overviews the sources, occurrence, chemistry and biosynthesis of NIV. Additionally, a brief overview of several sophisticated detection and management techniques is included, along with the implications of processing and environmental factors on the formation of NIV. This review’s main goal is to offer trustworthy and current information on NIV as a mycotoxin concern in foods, with potential mitigation measures to assure food safety and security.
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Affiliation(s)
- Pradeep Kumar
- Applied Microbiology Laboratory, Department of Forestry, North Eastern Regional Institute of Science and Technology, Nirjuli 791109, India;
- Department of Botany, University of Lucknow, Lucknow 226007, India
- Correspondence: (P.K.); (S.A.)
| | - Dipendra Kumar Mahato
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, VIC 3125, Australia; (D.K.M.); (S.G.)
| | - Akansha Gupta
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, India; (A.G.); (S.P.); (V.P.); (A.D.T.)
| | - Surabhi Pandey
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, India; (A.G.); (S.P.); (V.P.); (A.D.T.)
| | - Veena Paul
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, India; (A.G.); (S.P.); (V.P.); (A.D.T.)
| | - Vivek Saurabh
- Division of Food Science and Postharvest Technology, ICAR—Indian Agricultural Research Institute, New Delhi 110012, India; (V.S.); (C.K.)
| | - Arun Kumar Pandey
- Food Science and Technology, MMICT & BM(HM) Maharishi Markandeshwar (Deemed to be University), Mullana, Ambala 133207, India;
| | - Raman Selvakumar
- Centre for Protected Cultivation Technology, ICAR-Indian Agricultural Research Institute, Pusa Campus, New Delhi 110012, India;
| | - Sreejani Barua
- Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur 721302, India;
| | - Mandira Kapri
- Centre for Rural Development and Technology (CRDT), Indian Institute of Technology Delhi (IITD), New Delhi 110016, India;
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai 400019, India;
| | - Charanjit Kaur
- Division of Food Science and Postharvest Technology, ICAR—Indian Agricultural Research Institute, New Delhi 110012, India; (V.S.); (C.K.)
| | - Abhishek Dutt Tripathi
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, India; (A.G.); (S.P.); (V.P.); (A.D.T.)
| | - Shirani Gamlath
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, VIC 3125, Australia; (D.K.M.); (S.G.)
| | - Madhu Kamle
- Applied Microbiology Laboratory, Department of Forestry, North Eastern Regional Institute of Science and Technology, Nirjuli 791109, India;
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece;
| | - Sofia Agriopoulou
- Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece;
- Correspondence: (P.K.); (S.A.)
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5
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Kim H, Baek EJ, Shin BG, Kim HJ, Kim JE. In-House Validation of an Efficient and Rapid Procedure for the Simultaneous Determination and Monitoring of 23 Mycotoxins in Grains in Korea. Toxins (Basel) 2022; 14:toxins14070457. [PMID: 35878195 PMCID: PMC9318384 DOI: 10.3390/toxins14070457] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 06/28/2022] [Accepted: 06/29/2022] [Indexed: 12/02/2022] Open
Abstract
A high-performance liquid chromatography tandem mass spectrometry method is described for the simultaneous determination of mycotoxins, including Ergot alkaloids (EAs), in 3 types of grains. The extraction of 23 mycotoxins was evaluated and performed by using a modified QuEChERS-based sample preparation procedure. The proposed method was fully validated on spiked grain samples (barley, wheat and oat) to assess the linearity, limit of detection (LOD) and limit of quantitation (LOQ), matrix effects, precision and recovery. After validation, this method was applied to 143 samples of various types of 3 grains from the Republic of Korea to survey the level of mycotoxin contamination in Republic of Korean grains. A total of 42 grain samples (29%) were contaminated with at least one of these mycotoxins at levels higher than the LOQ. The results demonstrated that the procedure was suitable for simultaneously determining these mycotoxins in cereals and could be performed for their routine analysis in mycotoxin laboratories.
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Affiliation(s)
- Hyoyoung Kim
- Experiment Research Institute, National Agricultural Products Quality Management Service, 141, Yongjeon-ro, Gimcheon-si 39660, Korea; (H.K.); (E.J.B.); (B.G.S.)
- Major in Environment and Life Chemistry, School of Applied Biosciences, College of Agriculture and Life Sciences, Kyungpook National University, Daegu 41566, Korea
| | - Eun Joo Baek
- Experiment Research Institute, National Agricultural Products Quality Management Service, 141, Yongjeon-ro, Gimcheon-si 39660, Korea; (H.K.); (E.J.B.); (B.G.S.)
| | - Byeung Gon Shin
- Experiment Research Institute, National Agricultural Products Quality Management Service, 141, Yongjeon-ro, Gimcheon-si 39660, Korea; (H.K.); (E.J.B.); (B.G.S.)
| | - Ho Jin Kim
- Experiment Research Institute, National Agricultural Products Quality Management Service, 141, Yongjeon-ro, Gimcheon-si 39660, Korea; (H.K.); (E.J.B.); (B.G.S.)
- Correspondence: (H.J.K.); (J.-E.K.); Tel.: +82-54-429-7871 (H.J.K.); +82-53-950-5720 (J.-E.K.)
| | - Jang-Eok Kim
- Major in Environment and Life Chemistry, School of Applied Biosciences, College of Agriculture and Life Sciences, Kyungpook National University, Daegu 41566, Korea
- Correspondence: (H.J.K.); (J.-E.K.); Tel.: +82-54-429-7871 (H.J.K.); +82-53-950-5720 (J.-E.K.)
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6
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Bryła M, Stępniewska S, Modrzewska M, Waśkiewicz A, Podolska G, Ksieniewicz-Woźniak E, Yoshinari T, Stępień Ł, Urbaniak M, Roszko M, Gwiazdowski R, Kanabus J, Pierzgalski A. Dynamics of Deoxynivalenol and Nivalenol Glucosylation in Wheat Cultivars Infected with Fusarium culmorum in Field Conditions─A 3 Year Study (2018-2020). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:4291-4302. [PMID: 35362967 DOI: 10.1021/acs.jafc.2c00314] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Fusarium head blight (FHB) caused by pathogenic species of Fusarium fungi is one of the most important diseases of cereal plants and a factor contributing to losses in plant production. The growth of FHB-associated species is often accompanied by biosynthesis of secondary metabolites─mycotoxins, which serve as a virulence factor. The aim of the study was to evaluate the ratios between deoxynivalenol (DON) and nivalenol (NIV) and their derivatives in the ears of six cultivars of winter wheat with varying resistance to FHB, taking into account a range of factors (weather conditions, location, cultivar, and year) after inoculation with Fusarium culmorum, during a 3 year field experiment, 2018-2020. The presence of toxins in the ears was measured within 21 days of inoculation. The toxins were found in the ears as soon as on the third day from the start of the experiment, whereas relative humidity higher than 80% was a decisive factor for FHB incidence. All wheat cultivars showed the ability to biotransform DON and NIV present in the ears to glucosides, that is, deoxynivalenol-3-glucoside (DON-3G) and nivalenol-3-glucoside (NIV-3G). The levels of these metabolites showed significant correlation with the levels of their basic analogues. In most cases, higher levels of DON and NIV in wheat ears and higher levels of their metabolites were observed, but the relative levels of DON-3G/DON and NIV-3G/NIV at relatively high levels of toxins were lower compared to the ear samples with relatively low toxin levels. The presented results are the first studies, which systematically correlate a variety of wheat cultivars with their extent to glucosylate trichothecenes.
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Affiliation(s)
- Marcin Bryła
- Department of Food Safety and Chemical Analysis, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology─State Research Institute, Rakowiecka 36, Warsaw 02-532, Poland
| | - Sylwia Stępniewska
- Department of Grain Processing and Bakery, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology─State Research Institute, Rakowiecka 36, Warsaw 02-532, Poland
| | - Marta Modrzewska
- Department of Food Safety and Chemical Analysis, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology─State Research Institute, Rakowiecka 36, Warsaw 02-532, Poland
| | - Agnieszka Waśkiewicz
- Department of Chemistry, Faculty of Forestry and Wood Technology, Poznan University of Life Sciences, Wojska Polskiego 75, Poznan 60-625, Poland
| | - Grażyna Podolska
- Department of Cereal Crop Production, Institute of Soil Science and Plant Cultivation─State Research Institute, Czartoryskich 8, Pulawy 24-100, Poland
| | - Edyta Ksieniewicz-Woźniak
- Department of Food Safety and Chemical Analysis, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology─State Research Institute, Rakowiecka 36, Warsaw 02-532, Poland
| | - Tomoya Yoshinari
- Division of Microbiology, National Institute of Health Sciences, 3-25-26 Tonomachi, Kawasaki-ku, Kawasaki-shi, Kanagawa 210-9501, Japan
| | - Łukasz Stępień
- Department of Plant-Pathogen Interaction, Institute of Plant Genetics of the Polish Academy of Sciences, Strzeszyńska 34, Poznan 60-479, Poland
| | - Monika Urbaniak
- Department of Plant-Pathogen Interaction, Institute of Plant Genetics of the Polish Academy of Sciences, Strzeszyńska 34, Poznan 60-479, Poland
| | - Marek Roszko
- Department of Food Safety and Chemical Analysis, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology─State Research Institute, Rakowiecka 36, Warsaw 02-532, Poland
| | - Romuald Gwiazdowski
- Research Centre for Registration of Agrochemicals, Institute of Plant Protection-National Research Institute, Wladysława Wegorka 20, Poznan 60-318, Poland
| | - Joanna Kanabus
- Department of Food Safety and Chemical Analysis, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology─State Research Institute, Rakowiecka 36, Warsaw 02-532, Poland
| | - Adam Pierzgalski
- Department of Food Safety and Chemical Analysis, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology─State Research Institute, Rakowiecka 36, Warsaw 02-532, Poland
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7
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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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8
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Transformation of Selected Fusarium Toxins and Their Masked Forms during Malting of Various Cultivars of Wheat. Toxins (Basel) 2021; 13:toxins13120866. [PMID: 34941704 PMCID: PMC8707366 DOI: 10.3390/toxins13120866] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 11/29/2021] [Accepted: 12/01/2021] [Indexed: 11/21/2022] Open
Abstract
This study investigated the impact of malting of six wheat cultivars inoculated with Fusarium culmorum on the dynamics of content changes of selected Fusarium toxins. The grains of all the tested cultivars showed a high content of deoxynivalenol (DON), zearalenone (ZEN), and their derivatives, whereas nivalenol (NIV) and its glucoside were found only in the Legenda cultivar. Our experiments confirmed that the malting process of wheat grain enables the secondary growth of Fusarium, and mycotoxin biosynthesis. The levels of toxins in malt were few-fold higher than those in grain; an especially high increase was noted in the case of ZEN and its sulfate as the optimal temperature and pH conditions for the biosynthesis of these toxins by the pathogen are similar to those used in the grain malting process. This is the first paper reporting that during the malting process, biosynthesis of ZEN sulfate occurs, instead of glycosylation, which is a typical modification of mycotoxins by plant detoxication enzymes.
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9
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Biocontrol effect of Pythium oligandrum on artificial Fusarium culmorum infection during malting of wheat. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103258] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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10
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Bryła M, Ksieniewicz-Woźniak E, Stępniewska S, Modrzewska M, Waśkiewicz A, Szymczyk K, Szafrańska A. Transformation of ochratoxin A during bread-making processes. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107950] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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11
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Bryła M, Ksieniewicz-Woźniak E, Michałowska D, Waśkiewicz A, Yoshinari T, Gwiazdowski R. Transformation of Selected Trichothecenes during the Wheat Malting Production. Toxins (Basel) 2021; 13:toxins13020135. [PMID: 33670424 PMCID: PMC7918639 DOI: 10.3390/toxins13020135] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Revised: 02/05/2021] [Accepted: 02/08/2021] [Indexed: 11/16/2022] Open
Abstract
The transformation of deoxynivalenol (DON), nivalenol (NIV), and their glucosides (DON3G and NIV3G) during the malting of grains of two wheat varieties was studied. The concentration of DON3G and NIV3G started to increase significantly before the concentration of DON and NIV increased. This may reflect the transformation of the parent mycotoxin forms into their glucosides due to xenobiotic detoxification reactions. After a sharp rise during the last 2 days of the process (day 6 and 7), the DON concentration reached 3010 ± 338 µg/kg in the Legenda wheat-based malt and 4678 ± 963 µg/kg in the Pokusa wheat-based malt. The NIV concentration, at 691 ± 65 µg/kg, remained the same as that in the dry grain. The concentration of DON3G in the Legenda and Pokusa wheat-based malt was five and three times higher, respectively, than that in the steeped grain. The concentration of NIV3G in the Legenda wheat-based malt was more than twice as high as that in the steeped grain. The sharp increase in the concentration of DON at the end of the malting process reflected the high pathogen activity. We set aside some samples to study a batch that was left undisturbed without turning and aeration, for the entire period of malting. The concentration of DON in the malt produced from the latter batch was 135% and 337% higher, for Legenda and Pokusa, respectively, than that in the malt produced from the batch that was turned and aerated. The NIV concentration was 22% higher in the latter batch.
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Affiliation(s)
- Marcin Bryła
- Department of Food Safety and Chemical Analysis, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, 02-532 Warsaw, Poland;
- Correspondence: ; Tel.: +48-22-606-38-42
| | - Edyta Ksieniewicz-Woźniak
- Department of Food Safety and Chemical Analysis, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, 02-532 Warsaw, Poland;
| | - Dorota Michałowska
- Beer and Malt Laboratory, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, 02-532 Warsaw, Poland;
| | - Agnieszka Waśkiewicz
- Department of Chemistry, Faculty of Forestry and Wood, Poznan University of Life Sciences, 60-625 Poznan, Poland;
| | - Tomoya Yoshinari
- Division of Microbiology, National Institute of Health Sciences, Kawasaki-ku, Kawasaki-shi, Kanagawa 210-9501, Japan;
| | - Romuald Gwiazdowski
- Research Centre for Registration of Agrochemicals, Institute of Plant Protection–National Research Institute, 60-318 Poznań, Poland;
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Lago LO, Nievierowski TH, Mallmann LP, Rodrigues E, Welke JE. QuEChERS-LC-QTOFMS for the simultaneous determination of legislated and emerging mycotoxins in malted barley and beer using matrix-matched calibration as a solution to the commercial unavailability of internal standards for some mycotoxins. Food Chem 2020; 345:128744. [PMID: 33333360 DOI: 10.1016/j.foodchem.2020.128744] [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: 10/01/2020] [Revised: 11/24/2020] [Accepted: 11/25/2020] [Indexed: 11/16/2022]
Abstract
The combination of QuEChERS-LC-QTOFMS and matrix-matched calibration (MMC) to simultaneously determinate legislated and emerging mycotoxins in malt and beer was evaluated for the first time. The method performance was satisfactory displaying suitable linearity (R2 >0.99) and recovery (71-102%). The lowest values (in μg kg-1) of LOD (0.01) and LOQ (0.05) were found for enniatins, while the highest LOD (15) and LOQ (50) were reported for fumonisin B1. Precision and sensitivity (RSD <10%) were in accordance with the different guidelines of method validation. MMC was important to avoid inaccurate quantification of all mycotoxins due to signal enhancement or suppression. Another advantage was the enhanced throughput, requiring 1.2 min of analysis per analyte. The detection of legislated (aflatoxins, ochratoxin A, deoxynivalenol, fumonisin B1, zearalanone, T-2 and HT-2 toxin) and emerging mycotoxins (enniatins, beauvericin, moniliformin and sterigmatocystin) allowed verifying compliance with legislation and generating data to support the establishment of limits for emerging mycotoxins.
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Affiliation(s)
- Laura Oliveira Lago
- Instituto de Ciência e Tecnologia de Alimentos (ICTA), Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre 91501970, Brazil
| | - Tássia Henrique Nievierowski
- Instituto de Ciência e Tecnologia de Alimentos (ICTA), Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre 91501970, Brazil
| | - Luana Peixoto Mallmann
- Instituto de Ciência e Tecnologia de Alimentos (ICTA), Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre 91501970, Brazil
| | - Eliseu Rodrigues
- Instituto de Ciência e Tecnologia de Alimentos (ICTA), Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre 91501970, Brazil
| | - Juliane Elisa Welke
- Instituto de Ciência e Tecnologia de Alimentos (ICTA), Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre 91501970, Brazil.
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13
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Fate of Free and Modified Forms of Mycotoxins during Food Processing. Toxins (Basel) 2020; 12:toxins12070448. [PMID: 32664378 PMCID: PMC7404972 DOI: 10.3390/toxins12070448] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Revised: 06/08/2020] [Accepted: 07/02/2020] [Indexed: 11/17/2022] Open
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14
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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.
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