Fusarium mycotoxins in spring barley and their occurrence within the technological chain barley-malt-beer.

Kostelanska, Marta; Zachariášová, Milena; Džuman, Zbyněk; Hajšlová, Jana; Ehrenbergerová, Jaroslava; Cerkal, Radim; Vaculová, Kateřina; Mikyška, Alexandr; Psota, Vratislav

doi:10.18832/kp2011020

Cited by 4 publications

(5 citation statements)

References 27 publications

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“…This increase can be attributed either to a further production of toxins due to fungal activity or to a release of bound mycotoxins due to physical or enzymatic processes. The latter hypothesis was also suggested by Kostelanska et al 28 Independent of the cultivar, 150% HT-2-toxin of the initial level was found in sweet wort. The analyzed spent grains were moderately contaminated with 24% HT-2-toxin in cultivar 'Grace' and 14% HT-2-toxin in cultivar 'Scarlett'.…”

Section: ■ Results and Discussionsupporting

confidence: 66%

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Fate of Fusarium Toxins during Brewing

Habler

Geißinger

Höfer

et al. 2016

J. Agric. Food Chem.

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Some information is available about the fate of Fusarium toxins during the brewing process, but only little is known about the single processing steps in detail. In our study we produced beer from two different barley cultivars inoculated with three different Fusarium species, namely, Fusarium culmorum, Fusarium sporotrichioides, and Fusarium avenaceum, producing a wide range of mycotoxins such as type B trichothecenes, type A trichothecenes, and enniatins. By the use of multi-mycotoxin LC-MS/MS stable isotope dilution methods we were able to follow the fate of Fusarium toxins during the entire brewing process. In particular, the type B trichothecenes deoxynivalenol, 3-acetyldeoxynivalenol, and 15-acetyldeoxynivalenol showed similar behaviors. Between 35 and 52% of those toxins remained in the beer after filtration. The contents of the potentially hazardous deoxynivalenol-3-glucoside and the type A trichothecenes increased during mashing, but a rapid decrease of deoxynivalenol-3-glucoside content was found during the following steps of lautering and wort boiling. The concentration of enniatins greatly decreased with the discarding of spent grains or finally with the hot break. The results of our study show the retention of diverse Fusarium toxins during the brewing process and allow for assessing the food safety of beer regarding the monitored Fusarium mycotoxins.

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Section: ■ Results and Discussionsupporting

confidence: 66%

“…This increase can either be attributed to a further production of toxins due to fungal activity or to a release of bound mycotoxins due to physical or enzymatic processes. The latter hypothesis was also suggested by Kostelanska et al28 . Independent of the cultivar, 150% HT-2-toxin of the initial level was found in sweet wort.…”

supporting

confidence: 63%

Fate of Fusarium Toxins during Brewing

Habler

Geißinger

Höfer

et al. 2016

J. Agric. Food Chem.

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“…Mycotoxin concentration in various malting phases is affected by a number of factors, such as fungal strains, severity of the occurrence and fungus viability (injury, dormancy, death), mycelium or spores location, and synergic or antagonistic relations between the individual organisms. Contents of DON and other mycotoxins soluble in water decline due to their extraction into the steeping water, during germination the concentration usually increases (Malachová et al, 2010;Kostelanská et al, 2011). This can be linked with the activity of hydrolytic enzymes which very likely contribute to releasing of DON, D3G and other fusariotoxins from their bound forms to polysaccharides, such as starch.…”

Section: Maltsmentioning

confidence: 99%

“…An alternative theory is mycotoxin production "de novo", this means a new mycotoxin production by fungal biomass that newly grows under favorable conditions (warm, humidity) during germination of barley (Malachová et al, 2010). During kilning of green malt, mycotoxin concentration can either decrease or increase compared to green malt and original barley (Malachová et al, 2010;Kostelanská et al, 2011). Increased temperature during kilning may lead to stress in some fungal species and thus stimulate an increased mycotoxin production (Wolf-Hall, 2007;Oli veira et al, 2012).…”

Section: Maltsmentioning

confidence: 99%

The effect of low-temperature plasma discharge on mycotoxin content in barley and malt

Havelka

Běláková

Bohatá

et al. 2019

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This work deals with the possibility of elimination of common occuring mycotoxins deoxynivalenol (DON) and its plant metabolite deoxynivalenol-3-glucoside (D3G) from malting barley and malt by treatment of low-temperature plasma discharge. Barley seed was treated with a fungicide, entomopathogenic and mycoparasitic fungi and the low-temperature plasma discharge of Gliding Arc type, or their combination. Samples of harvested barley were treated with plasma discharge and analyzed for presence of mycotoxins. Only low DON and D3G concentration levels were detected (maximal values were 48.2 µg/kg and 30.2 µg/kg for DON and D3G, resp.), after plasma treatment mycotoxin content decreased onto the levels near limit of quantification. The results suggest that low-temperature Gliding Arc plasma discharge may contribute to reduction of the content of the mycotoxins in harvested barley grains.

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“…Modified mycotoxins are beyond the normal scope of routine analysis, thus leaving them often disregarded unintentionally. However, D3G has already been observed in cereals and barley malt in concentrations up to 19,000 μg/kg [18,19,20,21,22]. In beer samples, the levels of D3G often exceed the levels of DON [23,24] and underlines the urgent need for a substantial risk assessment.…”

Section: Introductionmentioning

confidence: 99%

Chemical Synthesis of Deoxynivalenol-3-β-d-[13C6]-glucoside and Application in Stable Isotope Dilution Assays

2016

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Abstract:Modified mycotoxins have been gaining importance in recent years and present a certain challenge in LC-MS/MS analysis. Due to the previous lack of a labeled isotopologue of the modified mycotoxin deoxynivalenol-3-glucoside, in our study we synthesized the first 13 C-labeled internal standard. Therefore, we used the Königs-Knorr method to synthesize deoxynivalenol-3-β-D-[ 13 C 6 ]-glucoside originated from unlabeled deoxynivalenol and [ 13 C 6 ]-labeled glucose. Using the synthesized isotopically-labeled standard deoxynivalenol-3-β-D-[ 13 C 6 ]-glucoside and the purchased labeled standard [ 13 C 15 ]-deoxynivalenol, a stable isotope dilution LC-MS/MS method was firstly developed for deoxynivalenol-3-glucoside and deoxynivalenol in beer. The preparation and purification of beer samples was based on a solid phase extraction. The validation data of the newly developed method gave satisfying results. Intra-and interday precision studies revealed relative standard deviations below 0.5% and 7%, respectively. The recoveries ranged for both analytes between 97% and 112%. The stable isotope dilution assay was applied to various beer samples from four different countries. In summary, deoxynivalenol-3-glucoside and deoxynivalenol mostly appeared together in varying molar ratios but were quantified in rather low contents in the investigated beers.

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Fusarium mycotoxins in spring barley and their occurrence within the technological chain barley-malt-beer.

Cited by 4 publications

References 27 publications

Fate of Fusarium Toxins during Brewing

Fate of Fusarium Toxins during Brewing

The effect of low-temperature plasma discharge on mycotoxin content in barley and malt

Chemical Synthesis of Deoxynivalenol-3-β-d-[13C6]-glucoside and Application in Stable Isotope Dilution Assays

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