Mycotoxins in cereal grain Part 14. Histochemical examination of fusarium‐damaged wheat kernels

Chełkowski, J.; Cierniewska, A.; Wakuliński, W

doi:10.1002/food.19900340415

Cited by 7 publications

(9 citation statements)

References 4 publications

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“…Many more destroyed and broken granules were observed in the seriously infected samples in comparison to the lightly infected ones, indicating a substantial structural alteration in the endosperm. Nightingale et al (5) also found that in severely infected areas within the kernel, the starch granules had begun to show symptoms of amylolytic degrada- tion, a finding that was in agreement with the conclusions of other authors (4,22). The results in the present study appeared to substantiate this too, as it was suggested that the starch granule destruction reflected the fungal infection.…”

Section: Resultssupporting

confidence: 94%

Impact of Fusarium culmorum on the Polysaccharides of Wheat Flour

Wang

Pawelzik

Weinert

et al. 2005

J. Agric. Food Chem.

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To assess the effects of Fusarium infection on the polysaccharides of winter wheat grain (Triticum aestivum L.), grain samples obtained from plants artificially inoculated with Fusarium culmorum were analyzed. Microscopy revealed obvious damage to the starch granules in the seriously infected samples. The Fusarium infection had no analytically detectable influence on the starch and total insoluble dietary fiber content of the wheat grain. There were significantly positive relationships between alpha-amylase activity, cellulase activity, total soluble dietary fiber content, pentosan content, and degree of infection quantified by an enzyme-linked immunosorbant assay, which would indicate the importance of fungal enzymes. A distinct higher Hagberg falling number (FN) was determined in the seriously infected samples, while the viscosity and sucrose content of the flour decreased. However, the addition of a liquid medium contaminated with F. culmorum led to a significant decrease in the FN. Depending on the type of buffer used, the alpha-amylase of F. culmorum demonstrated its maximum activity between pH 5.5 and pH 7.0 at 30-50 degrees C. Remarkably, this fungal alpha-amylase showed a thermostable characteristic and was active over a wide range of temperatures, from 10 to 100 degrees C. This type of thermostability suggests that the alpha-amylase of F. culmorum may damage starch granules throughout the processing of wheat flour, thereby inducing weak dough properties and unsatisfactory bread quality.

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Section: Resultssupporting

confidence: 94%

Impact of Fusarium culmorum on the Polysaccharides of Wheat Flour

Wang

Pawelzik

Weinert

et al. 2005

J. Agric. Food Chem.

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“…Microscopic examination of the tombstones indicates that damage is so severe that definitive tissue structures are lacking (Chelkowski et al, 1990). Microscopic examination of the tombstones indicates that damage is so severe that definitive tissue structures are lacking (Chelkowski et al, 1990).…”

Section: Tissue-specific Activation/suppressionmentioning

confidence: 99%

“…On a weight basis, tombstones contain more DON than kernels that are able to fully mature (Reid et al, 1996;Sinha & Savard, 1997). Analysis of the denser, less diseased kernels indicates that DON contamination is distributed in all kernel fractions, that is, endosperm, germ, and pericarp (Hart & Braselton, 1983;Chelkowski et al, 1990;Schaafsma et al, 2004). Analysis of the denser, less diseased kernels indicates that DON contamination is distributed in all kernel fractions, that is, endosperm, germ, and pericarp (Hart & Braselton, 1983;Chelkowski et al, 1990;Schaafsma et al, 2004).…”

Section: Tissue-specific Activation/suppressionmentioning

confidence: 99%

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Aflatoxins, fumonisins, and trichothecenes: a convergence of knowledge

2013

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Plant pathogenic fungi Aspergillus flavus, Fusarium verticillioides, and Fusarium graminearum infect seeds of the most important food and feed crops, including maize, wheat, and barley. More importantly, these fungi produce aflatoxins, fumonisins, and trichothecenes, respectively, which threaten health and food security worldwide. In this review, we examine the molecular mechanisms and environmental factors that regulate mycotoxin biosynthesis in each fungus, and discuss the similarities and differences in the collective body of knowledge. Whole-genome sequences are available for these fungi, providing reference databases for genomic, transcriptomic, and proteomic analyses. It is well recognized that genes responsible for mycotoxin biosynthesis are organized in clusters. However, recent research has documented the intricate transcriptional and epigenetic regulation that affects these gene clusters. Significantly, molecular networks that respond to environmental factors, namely nitrogen, carbon, and pH, are connected to components regulating mycotoxin production. Furthermore, the developmental status of seeds and specific tissue types exert conditional influences during fungal colonization. A comparison of the three distinct mycotoxin groups provides insight into new areas for research collaborations that will lead to innovative strategies to control mycotoxin contamination of grain.

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“…Ces. (Chelkowski et al 1990). Fusarium mycelium growth was found to be highest between the pericarp and aleurone layers.…”

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confidence: 99%

Fusarium head blight: Effect on white salted and yellow alkaline noodle properties

Hatcher¹,

Anderson²,

Clear³

et al. 2003

Can. J. Plant Sci.

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. 2003. Fusarium head blight: Effect on white salted and yellow alkaline noodle properties. Can. J. Plant Sci. 83: 11-21. Composite samples of Canada Western Red Winter wheat (CWRW) with varying levels of Fusarium head blight damage (0.5-9.6%) were prepared from the 1998 Western Canadian harvest survey and milled to yield both patent (60% extraction) and straight grade (~76%) flours. The mycotoxin deoxynivalenol (DON) levels in the flours ranged from 0.21 to 2.6 ppm with no significant influence due to flour extraction. No differences were attributable to Fusarium damage (FD) in the amount of work required to sheet either yellow alkaline (YA) or white salted (WS) noodles. The color of the raw (YA) noodles was adversely affected by FD as a significant loss in noodle brightness (L*) and an increase in redness (a*) were observed for noodles prepared from both patent and straight grade flour. Straight grade YA noodles, prepared from wheat with FD levels above acceptable limits for milling grades, displayed a significant loss in yellowness (b*) after aging for 24 h. Differences in noodle brightness of raw WS noodles were observed between the control and 9.6% FD samples for both patent and straight grade noodles at 24 h. Analysis of YA and WS noodles indicated a significant linear relationship between the number of specks and the quantity of FD in the wheat. YA and WS noodles displayed significant loss in cooked noodle texture with increasing FD levels. Maximum cutting stress and recovery declined with increasing FD for both noodle types whether made from patent or straight grade flour. Maximum wheat FD tolerances below 2% are required in order to ensure optimum noodle quality. Les auteurs ont prélevé des échantillons composites de blé rouge d'hiver de l'Ouest canadien aux épis plus ou moins attaqués par la fusariose (0,5 à 9,6 %) lors d'une enquête effectuée à la moisson de 1998, dans l'Ouest. Ils ont moulu ces échantillons pour obtenir de la farine fleur (extraction à 60 %) et de la farine ordinaire (~76 %). La concentration du désoxynivalénol venant de la mycotoxine variait de 0,21 à 2,6 ppm dans la farine et l'extraction n'influe pas sensiblement sur ce facteur. La durée du pétrissage nécessaire à l'obtention de la pâte servant à la fabrication de nouilles jaunes alcalines (JA) ou blanches salées (BS) ne varie pas avec les dommages causés par Fusarium (DF). La couleur des nouilles JA brutes ne se détériore pas avec la proportion de DF. Bref, elle n'entraîne pas une perte importante de brillance (L*) ni une hausse de la rougeur (a*), que les nouilles soient faites de farine fleur ou de farine ordinaire. Les nouilles JA de classe ordinaire confectionnées avec la farine de blé présentant une proportion de DF supérieure au seuil de tolérance pour le grain destiné à la meunerie se décolorent sensiblement (b*) au terme de 24 heures. La brillance des nouilles BS brutes n'est pas la même quand la farine vient de l'échantillon témoin ou de celui présentant 9,6 % de DF. Cette remarque s'applique autant aux nouilles faites d...

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Mycotoxins in cereal grain Part 14. Histochemical examination of fusarium‐damaged wheat kernels

Cited by 7 publications

References 4 publications

Impact of Fusarium culmorum on the Polysaccharides of Wheat Flour

Impact of Fusarium culmorum on the Polysaccharides of Wheat Flour

Aflatoxins, fumonisins, and trichothecenes: a convergence of knowledge

Fusarium head blight: Effect on white salted and yellow alkaline noodle properties

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