Mycotoxin analysis of industrial beers from Brazil: The influence of fumonisin B1 and deoxynivalenol in beer quality

Piacentini, Karim C.; Rocha, Liliana O.; Fontes, Lívia C.; Carnielli, L.; Reis, Tatiana Alves dos; Corrêa, Benedito

doi:10.1016/j.foodchem.2016.09.062

Cited by 51 publications

(33 citation statements)

References 34 publications

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“…From the data presented in tTable 1, it can be seen that T-2 and HT-2 toxins concentration in pale and wheat beers are near or overcoming the limits recommended by the European Commission (Commission Recommendation, 2013/165/EU) (Rodríguez-Carrasco et al, 2015;Rubert et al, 2013). One of the recent studies performed by Piacentini et al (2017) have identified very high levels of FUMB1 in lager beer (four times overpassing the maximum allowed concentration Fusarium roseum. Consequently, considering a possible carry-over of the toxin and its conjugate, many surveys on the occurrence of DON and its derivatives in beer were performed in different countries such as Germany, with detected levels between 172 and 569 μg/L (Niessen et al, 1993); Canada, where more than > 50% of beer samples contained up to 50 μg/L of DON (Scott, 1996); Argentina, with a range of 5 to 221 μg/L (Molto et al, 2000); Czech…”

Section: Incidence Of Mycotoxins In Beermentioning

confidence: 87%

“…Whatever the origin, numerous surveys on the occurrence of mycotoxins in beer were conducted worldwide up to nowadays analysing different styles of beer making (Table 1). Many surveys performed on beer are mycotoxin specific, searching for the occurrence and people''s exposure to different Fusarium mycotoxins found in beer (Shim et al, 1997;Torres et al,1998;Molto, Samar, Resnik, Martínez, & Pacin, 2000;Papadopoulou-Bouraoui, Vrabcheva, Valzacchi, Stroka, & Anklam, 2004;Bertuzzi, Rastelli, Mulazzi, Donadini, & Pietri, 2011;Rubert et al, 2013;Piacentini, Savi, Pereira, and Scussel, 2015;Rodríguez-Carrasco et al, 2015;Piacentini et al, 2017). Others are beer style specific, regrouping the beer samples according to the production style applied to malting barley that they are made from.…”

Section: Incidence Of Mycotoxins In Beermentioning

confidence: 99%

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Mycotoxins and beer. Impact of beer production process on mycotoxin contamination. A review

Pascari

Ramos

Marı́n

et al. 2018

Food Research International

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Beer is the most consumed alcoholic beverage in the world. Its contamination with mycotoxins is of public health concern, especially for heavy drinkers. Beer production implies a variety of operations which might impact the initial level of mycotoxins in a positive or negative way. The complexity of these operations do not give to the brewer a complete control on chemical and biochemical reactions that take place in the batch, but the knowledge about mycotoxin properties can help in identifying the operations decreasing their level in foodstuffs and in the development of mitigation strategies. This review discusses available data about mycotoxin evolution during malting and brewing process. The operations that may lead to a decrease in mycotoxin load are found to be steeping, kilning, roasting, fermentation and stabilization operations applied over the process (e.g. clarification). Also, other general decontamination strategies usually employed in food industry, such as hot water treatment of barley, ozonation or even the use of lactic acid bacteria starter cultures during malting or fermentation are considered.

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Section: Incidence Of Mycotoxins In Beermentioning

confidence: 87%

Section: Incidence Of Mycotoxins In Beermentioning

confidence: 99%

Mycotoxins and beer. Impact of beer production process on mycotoxin contamination. A review

Pascari

Ramos

Marı́n

et al. 2018

Food Research International

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“…The occurrence of FB1 has been reported in various countries all over the world [7][8][9][10], and it was detected in various crops including corn, sorghum, wheat and rice in all aspects of grain harvesting, storage, and processing as well as in agricultural products and cereal products such as raisins, dates, peanuts, nuts and flours [11][12][13][14]. In the beer production process, malting, milling and washing of barley and other grains may increase the level of FB1 [15][16][17][18]. Pascari et al reviewed information on the incidence of mycotoxins in beer, and reported the occurrence of FB1 in beer of different productions such as craft beer, lager beer, sorghum beer and pale beer [17].…”

Section: Introductionmentioning

confidence: 99%

Competitive HRP-Linked Colorimetric Aptasensor for the Detection of Fumonisin B1 in Food based on Dual Biotin-Streptavidin Interaction

Tao

Zhou

et al. 2020

Biosensors

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Fumonisin B1 (FB1) is the most prevalent and toxic form among fumonisin homologues which are produced by fusarium species and it contaminates various types of food products, posing serious health hazards for humans and animals. In this work, a colorimetric assay for the detection of FB1 has been developed based on competitive horseradish peroxidase (HRP)-linked aptamer and dual biotin-streptavidin interaction. In short, a biotinylated aptamer of FB1 was immobilized on the microplate by biotin-streptavidin binding; the complementary strand (csDNA) of the aptamer was ligated with HRP by biotin-streptavidin binding again to form a csDNA-HRP sensing probe, competing with FB1 to bind to the aptamer. The color change can be observed after the addition of chromogenic and stop solution, thereby realizing the visual detection of FB1. Under optimal conditions, good linearity was observed within the concentration range of 0.5 to 300 ng/mL, with a detection of limit of 0.3 ng/mL. This assay is further validated by spike recovery tests towards beer and corn samples, it provides a simple, sensitive and reliable method for the screening of FB1 in food samples and may be potentially used as an alternative to conventional assays.

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“…Mycotoxins are secondary metabolites produced by toxigenic filamentous fungi pre‐ and post‐harvest . They originate principally from cereals used as ingredients in beer production . Aflatoxins (AFBs), ochratoxin A (OTA), deoxynivalenol (DON), zearalenone (ZEA) and fumonisins (FBs) are the most significant mycotoxins associated with beer .…”

Section: Introductionmentioning

confidence: 99%

“…Mycotoxin occurrence in beer has been documented, e.g. AFB 1 , OTA , DON , ZEA and FBs . The OTA‐producing genus Penicillium is associated with the production of the toxin during post‐harvest periods and has frequently been isolated from malted barley .…”

Section: Introductionmentioning

confidence: 99%

The relative effectiveness of two filter aids in removing ochratoxin A during beer filtration

2019

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Mycotoxins originate from fungal contamination of barley (and other cereals) and can be found at low levels in beer. Filtration is an effective way to remove mycotoxins. This workat a laboratory scaleassesses the effectiveness of a commercial filter aid in the removal of mycotoxins in beer. Kieselguhr (Celite 577) and rice hull ash (Pattern II type), an emerging alternative filter aid to DE, were evaluated for the removal of ochratoxin A during beer filtration. The adsorption isotherm was conducted for the filter aids adsorptive capacity against ochratoxin A (100 μg/mL). Residual ochratoxin A in beer was analysed using an immunoaffinity column and high-performance liquid chromatography. The results showed that rice hull ash (72%) was more effective in the removal of ochratoxin A in beer than Celite 577 (38%). Adsorption was the major form of ochratoxin A removal using rice hull ash, whereas with Celite 577 it was entrapment.

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Mycotoxin analysis of industrial beers from Brazil: The influence of fumonisin B1 and deoxynivalenol in beer quality

Cited by 51 publications

References 34 publications

Mycotoxins and beer. Impact of beer production process on mycotoxin contamination. A review

Mycotoxins and beer. Impact of beer production process on mycotoxin contamination. A review

Competitive HRP-Linked Colorimetric Aptasensor for the Detection of Fumonisin B1 in Food based on Dual Biotin-Streptavidin Interaction

The relative effectiveness of two filter aids in removing ochratoxin A during beer filtration

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