The Influence of Steeping Water Change during Malting on the Multi-Toxin Content in Malt

Habschied, Kristina; Krska, Rudolf; Sulyok, Michael; Lukinac, Jasmina; Jukić, Marko; Šarkanj, Bojan; Krstanović, Vinko

doi:10.3390/foods8100478

Cited by 3 publications

(3 citation statements)

References 31 publications

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“…Analogically, NIV-3G was in the range of 32-126% of NIV [28]. Similarly high DON-3G/DON values were described by Habschied et al, in barley malt, and depending on the method of malting and the level of F. graminearum infection, they obtained a relative content of DON-3G in the range of 45-82% [29]. Increased relative levels of DON-3G and NIV-3G metabolites have also been observed in many beer samples, which may confirm the high activity of glucosyltransferases during the malting process of grain, thus supporting the fact that there is secondary biosynthesis of DON-3G and NIV-3G [24,28,30,31].…”

Section: (A) (B)supporting

confidence: 79%

Transformation of Selected Fusarium Toxins and Their Masked Forms during Malting of Various Cultivars of Wheat

Ksieniewicz-Woźniak

Bryła

Michałowska

et al. 2021

Toxins

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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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Section: (A) (B)supporting

confidence: 79%

Transformation of Selected Fusarium Toxins and Their Masked Forms during Malting of Various Cultivars of Wheat

Ksieniewicz-Woźniak

Bryła

Michałowska

et al. 2021

Toxins

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“…This was also concluded by other researchers where levels were typically positively correlated with the amount of DON [44,47]. In Croatian wheat samples in the brewing industry, DON ranged from 595 µg/kg [48] to 2723 µg/kg in wheat malt [49], while concentrations in barley were considerably lower (up to 17.6 µg/kg) [50].…”

Section: Culmorin (Culm) 15-hydroxyculmorin and 5-hydroxyculmorinsupporting

confidence: 78%

Multiple Fungal Metabolites Including Mycotoxins in Naturally Infected and Fusarium-Inoculated Wheat Samples

et al. 2020

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In this study, the occurrence of multiple fungal metabolites including mycotoxins was determined in four different winter wheat varieties in a field experiment in Croatia. One group was naturally infected, while the second group was inoculated with a Fusarium graminearum and F. culmorum mixture to simulate a worst-case infection scenario. Data on the multiple fungal metabolites including mycotoxins were acquired with liquid chromatography with mass spectrometry (LC-MS/MS) multi-(myco)toxin method. In total, 36 different fungal metabolites were quantified in this study: the Fusarium mycotoxins deoxynivalenol (DON), DON-3-glucoside (D3G), 3-acetyldeoxynivalenol (3-ADON), culmorin (CULM), 15-hydroxyculmorin, 5-hydroxyculmorin, aurofusarin, rubrofusarin, enniatin (Enn) A, Enn A1, Enn B, Enn B1, Enn B2, Enn B3, fumonisin B1, fumonisin B2, chrysogin, zearalenone (ZEN), moniliformin (MON), nivalenol (NIV), siccanol, equisetin, beauvericin (BEA), and antibiotic Y; the Alternaria mycotoxins alternariol, alternariolmethylether, altersetin, infectopyron, tentoxin, tenuazonic acid; the Aspergillus mycotoxin kojic acid; unspecific metabolites butenolid, brevianamid F, cyclo(L-Pro-L-Tyr), cyclo(L-Pro-L-Val), and tryptophol. The most abundant mycotoxins in the inoculated and naturally contaminated samples, respectively, were found to occur at the following average concentrations: DON (19,122/1504 µg/kg), CULM (6109/1010 µg/kg), 15-hydroxyculmorin (56,022/1301 µg/kg), 5-hydroxyculmorin (21,219/863 µg/kg), aurofusarin (43,496/1266 µg/kg). Compared to naturally-infected samples, Fusarium inoculations at the flowering stage increased the concentrations of all Fusarium mycotoxins, except enniatins and siccanol in Ficko, the Aspergillus metabolite kojic acid, the Alternaria mycotoxin altersetin, and unspecific metabolites brevianamid F, butenolid, cyclo(L-Pro-L-Tyr), and cyclo(L-Pro-L-Val). In contrast to these findings, because of possible antagonistic actions, Fusarium inoculation decreased the concentrations of the Alternaria toxins alternariol, alternariolmethylether, infectopyron, tentoxin, tenuazonic acid, as well as the concentration of the nonspecific metabolite tryptophol.

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“…Literature concerning dynamics of these processes is sparse. The following ratios have been reported: 22–186% for DON3G/DON and 32–126% for NIV3G/NIV in barley malt [ 36 ]; and 45–82% for DON3G/DON in barley malt (we have recalculated the data published by Habschied et al [ 37 ]). Bryła et al [ 19 ], Ksieniewicz-Woźniak et al [ 36 ], and Lancova et al [ 38 ] report that both DON3G/DON and NIV3G/NIV ratios found in numerus tested samples of beer were also higher than 100%.…”

Section: Resultsmentioning

confidence: 99%

Transformation of Selected Trichothecenes during the Wheat Malting Production

Bryła

Ksieniewicz-Woźniak

Michałowska

et al. 2021

Toxins

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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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The Influence of Steeping Water Change during Malting on the Multi-Toxin Content in Malt

Cited by 3 publications

References 31 publications

Transformation of Selected Fusarium Toxins and Their Masked Forms during Malting of Various Cultivars of Wheat

Transformation of Selected Fusarium Toxins and Their Masked Forms during Malting of Various Cultivars of Wheat

Multiple Fungal Metabolites Including Mycotoxins in Naturally Infected and Fusarium-Inoculated Wheat Samples

Transformation of Selected Trichothecenes during the Wheat Malting Production

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