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Behrens AM, Sulyok M, Krska R, Hennies I, Ern A, Blechmann C, Meyer JC. Occurrence of Alternaria secondary metabolites in milling oats and its de-hulled fractions from harvest years 2017 to 2021. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2024; 41:188-200. [PMID: 38190265 DOI: 10.1080/19440049.2023.2294003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Accepted: 12/07/2023] [Indexed: 01/10/2024]
Abstract
In this study, secondary metabolites produced by Alternaria were investigated for their presence in milling oats. For this purpose, pre-cleaned milling oat samples (n = 193), intended for human consumption, out of harvest years 2017 to 2021 originating from different northern European countries were analysed by LC-MS/MS. Alternariol and alternariol methyl ether were positively identified in 38% of the samples with mean values of 2.1 µg/kg and 1.2 µg/kg, respectively. The highest concentrations of 50.5 µg/kg alternariol and 24.2 µg/kg of alternariol methyl ether were detected in a Latvian sample. Tenuazonic acid was found in 45% of all samples, with a mean concentration of 28.9 µg/kg and a maximum concentration of 1430 µg/kg, also in a Latvian sample. Tentoxin was detected in 49% of all samples with a mean value of 1.7 µg/kg. The Alternaria metabolite most frequently detected in 96% of all samples was infectopyrone with a mean concentration of 593 µg/kg and a maximum value reaching up to 3990 µg/kg in a German sample. In addition, eight oat samples were selected to investigate to what extent the Alternaria metabolites are distributed between the oat hulls and the oat kernels. After de-hulling, approximately 23% of Alternaria metabolites were found in the remaining oat kernels. According to the results, alternariol, infectopyrone and altersetin were present in the kernels with the lowest proportion of 10%-20% on average, respectively. The values for tentoxin showed that about 60% of tentoxin was contained in the hulls, while almost 40% remained in the oat kernel. This suggests that potential health risks posed by Alternaria secondary metabolites and metabolites of other fungal genera in milling oats can be reduced by de-hulling.
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Affiliation(s)
- Anna Marie Behrens
- H. & J. Brüggen KG, Lübeck, Germany
- Department of Agriculture and Food Sciences, University Neubrandenburg, Neubrandenburg, Germany
| | - Michael Sulyok
- Department of Agrobiotechnology (IFA-Tulln), Institute of Bioanalytics and Agro-Metabolomics, University of Natural Resources and Life Sciences, Vienna, Austria
| | - Rudolf Krska
- Department of Agrobiotechnology (IFA-Tulln), Institute of Bioanalytics and Agro-Metabolomics, University of Natural Resources and Life Sciences, Vienna, Austria
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast, Northern Ireland
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Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine. Foods 2022; 11:foods11030475. [PMID: 35159625 PMCID: PMC8834531 DOI: 10.3390/foods11030475] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 01/27/2022] [Accepted: 02/01/2022] [Indexed: 12/10/2022] Open
Abstract
The influence of different extrusion parameters, including screw speed (250–750 rpm), feed rate (15–25 kg/h) and feed moisture content (15–25%), on the textural and color properties of spelt wholegrain snack products produced on a co-rotating twin-screw extruder with added betaine was investigated. In order to determine the relative influence of input variables in the artificial neural network (ANN) model, Yoon’s interpretation method was used, and it was concluded that feed moisture content has the greatest influence on L* values, while screw speed has the greatest influence on a* and b* values. The softest samples were obtained at the lowest moisture content. Sensory analysis was carried out on selected samples, and it showed that betaine addition did not intensify the bitter taste. The sample with the largest expansion exhibited the lowest hardness and chewiness before and after immersion in milk, and this sample is the most suitable for enrichment with betaine.
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Chrpová J, Grausgruber H, Weyermann V, Buerstmayr M, Palicová J, Kozová J, Trávníčková M, Nguyen QT, Moreno Amores JE, Buerstmayr H, Janovská D. Resistance of Winter Spelt Wheat [ Triticum aestivum subsp. spelta (L.) Thell.] to Fusarium Head Blight. FRONTIERS IN PLANT SCIENCE 2021; 12:661484. [PMID: 33897749 PMCID: PMC8058439 DOI: 10.3389/fpls.2021.661484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/30/2021] [Accepted: 03/04/2021] [Indexed: 06/12/2023]
Abstract
Resistance to Fusarium head blight (FHB) of spelt wheat was investigated in field trials carried out at three European locations between 2016 and 2018. Resistance was assessed after artificial inoculation by visual scoring of symptoms and the determination of the contamination of grains and glumes with the mycotoxin deoxynivalenol (DON). It was found that typical spelt traits such as tall plant height, lax spikes, and tough glumes play a role as passive resistance factors. Across all test environments, modern spelt varieties with a significantly reduced plant height showed a significantly higher susceptibility to FHB and a higher contamination of the grains with DON compared to old landraces/varieties and plant genetic resources. Similarly, the lowest mycotoxin levels in grains were found only in old landraces and varieties, while the highest DON concentration was observed mainly in modern varieties. The results obtained can be used for the selection of suitable parental material for breeding spelt with improved FHB resistance.
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Affiliation(s)
| | - Heinrich Grausgruber
- Department of Crop Sciences, University of Natural Resources and Life Sciences, Vienna, Tulln, Austria
| | | | - Maria Buerstmayr
- Department of Agrobiotechnology, University of Natural Resources and Life Sciences, Vienna, Tulln, Austria
| | | | | | | | - Quynh Trang Nguyen
- Department of Agrobiotechnology, University of Natural Resources and Life Sciences, Vienna, Tulln, Austria
| | - Jose Esteban Moreno Amores
- Department of Agrobiotechnology, University of Natural Resources and Life Sciences, Vienna, Tulln, Austria
| | - Hermann Buerstmayr
- Department of Crop Sciences, University of Natural Resources and Life Sciences, Vienna, Tulln, Austria
- Department of Agrobiotechnology, University of Natural Resources and Life Sciences, Vienna, Tulln, Austria
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Wang J, Hasanalieva G, Wood L, Anagnostopoulos C, Ampadogiannis G, Bempelou E, Kiousi M, Markellou E, Iversen PO, Seal C, Baranski M, Vigar V, Leifert C, Rempelos L. Effect of wheat species (Triticum aestivum vs T. spelta), farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour - Results of a retail survey in the UK and Germany - 3. Pesticide residue content. Food Chem X 2020; 7:100089. [PMID: 32637911 PMCID: PMC7327242 DOI: 10.1016/j.fochx.2020.100089] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2019] [Revised: 03/02/2020] [Accepted: 03/27/2020] [Indexed: 01/10/2023] Open
Abstract
Wheat is a major component of the Northern European diet and contributes significantly to dietary pesticide exposure. Here we report results of a 2-year retail survey, which compared pesticide residues in organic and conventional, whole-grain and white, common and Spelt wheat flour brands available in the UK and Germany. Pesticide residues were detected significantly more frequently in conventional (87%) than organic (25%) flour samples. Chlormequat, a plant growth regulator, was the most frequently detected compound. Total concentrations of pesticide residues were (a) ~4 times higher in conventional than organic, (b) ~100% higher in common than Spelt wheat flour and (c) ~110% higher in conventional whole-grain than white flour samples, but (d) not significantly different in organic whole-grain and white flour. Results suggest that the use of organic wheat products allows increased whole-grain cereal consumption in line with nutritional recommendations, without an increase in dietary pesticide intake.
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Affiliation(s)
- Juan Wang
- Human Nutrition Research Centre, Institute of Cellular Medicine, Newcastle Upon Tyne NE2 4HH, UK
- School of Agriculture, Food & Rural Development, Nafferton Ecological Farming Group, Newcastle University, Nafferton Farm, Stocksfield, UK
| | - Gultakin Hasanalieva
- School of Agriculture, Food & Rural Development, Nafferton Ecological Farming Group, Newcastle University, Nafferton Farm, Stocksfield, UK
- Department of Sustainable Crop and Food Protection, Faculty of Agriculture, Food and Environmental Sciences, Universita Catollica del Sacro Cuore, I-29122 Piacenza, Italy
| | - Liza Wood
- School of Agriculture, Food & Rural Development, Nafferton Ecological Farming Group, Newcastle University, Nafferton Farm, Stocksfield, UK
| | | | | | | | - Maroula Kiousi
- Benaki Phytopathological Institute (BPI), Athens, Greece
| | | | - Per Ole Iversen
- Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway
- Department of Haematology, Oslo University Hospital, Oslo, Norway
| | - Chris Seal
- Human Nutrition Research Centre, Institute of Cellular Medicine, Newcastle Upon Tyne NE2 4HH, UK
| | - Marcin Baranski
- School of Agriculture, Food & Rural Development, Nafferton Ecological Farming Group, Newcastle University, Nafferton Farm, Stocksfield, UK
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 027-776 Warsaw, Poland
| | - Vanessa Vigar
- Centre for Organics Research, Southern Cross University, Military Rd., Lismore, NSW, Australia
| | - Carlo Leifert
- Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway
- Centre for Organics Research, Southern Cross University, Military Rd., Lismore, NSW, Australia
| | - Leonidas Rempelos
- School of Agriculture, Food & Rural Development, Nafferton Ecological Farming Group, Newcastle University, Nafferton Farm, Stocksfield, UK
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Ghanem KM, Lotfy WA, El-Shaer MM, Elassar SA. The Inhibitory Effect of Wheat Husks Addition on Aflatoxins Production by Aspergillus flavus in Liquid Culture With Various Wheat Compositions as Carbon Sources. Front Microbiol 2020; 11:1448. [PMID: 32765435 PMCID: PMC7381238 DOI: 10.3389/fmicb.2020.01448] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2020] [Accepted: 06/04/2020] [Indexed: 01/01/2023] Open
Abstract
Wheat may be infected by the aflatoxigenic mold Aspergillus flavus during pre- and post-harvest activities. Control strategies reported to manage aflatoxin contamination of wheat are expensive and require extensive testing to verify the absence of toxic secondary metabolites or newly formed compounds. The objective of this study was to develop an in vitro new control strategy based on assessing the influence of wheat husks on aflatoxin production by A. flavus in liquid culture. The results showed that aflatoxin production is significantly influenced by the existence of husks in the wheat forms used as carbon substrates according to the following order: full wheat grains < half-crushed wheat grains < wheat flour 82% < wheat flour 72%. By applying a fractional factorial design and a response surface methodology, maximum aflatoxin production (2.567 ng/mg) was predicted when wheat flour 72% (39 g/l) as a carbon source, yeast extract (5 g/l), and a 75-ml medium volume/250 ml flask were utilized. At this optimized condition, after addition of wheat husk extract, the growth and synthesis of aflatoxins of A. flavus were repressed by 74.85 and 98.72%, respectively. This finding paves the way to examine the antifungal potential of wheat husk constituents and to compare their efficacy with thyme, cinnamon, sweet basil, and coriander essential oils, which possess antimycotic activities. Accordingly, the wheat husk component SiO2 showed the highest growth inhibition (67.04%) and reduction of A. flavus aflatoxins (82.67%). These results are comparable to those obtained from various examined antimycotic essential oils.
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Affiliation(s)
- Khaled M Ghanem
- Department of Botany and Microbiology, Faculty of Science, Alexandria University, Alexandria, Egypt
| | - Walid A Lotfy
- Department of Microbiology, Faculty of Dentistry, Pharos University in Alexandria, Alexandria, Egypt
| | - Mohamed M El-Shaer
- Department of Botany and Microbiology, Faculty of Science, Alexandria University, Alexandria, Egypt
| | - Samy A Elassar
- Department of Botany and Microbiology, Faculty of Science, Alexandria University, Alexandria, Egypt
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Abstract
This work gives a brief review of existing studies that compares spelt and modern wheat from various aspects of quality including technological, nutritional, functional and safety performance. Spelt shows acceptable breadmaking performances. It can be used for bread, cookie, cracker and pasta manufacture with some adaptations in processing. Regarding nutritional quality, spelt is very similar to wheat and represents richer source of
selenium, folates, phytosterols and alkilresorcinols than modern wheats. From the aspect of food safety, spelt shows advantages as being a hulled wheat.
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7
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Krulj J, Markov S, Bočarov-Stančić A, Pezo L, Kojić J, Ćurčić N, Janić-Hajnal E, Bodroža-Solarov M. The effect of storage temperature and water activity on aflatoxin B 1 accumulation in hull-less and hulled spelt grains. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3703-3710. [PMID: 30663055 DOI: 10.1002/jsfa.9601] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/11/2018] [Revised: 12/10/2018] [Accepted: 01/07/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND In concomitance with shifts in climate conditions in recent years, an increasingly frequent emergence of Aspergillus flavus and aflatoxins in cereals has been observed. In this study the effects of temperature (15, 23, 30 and 37 °C) and water activity (aw ) (0.85, 0.90, 0.95 and 0.99) on aflatoxin B1 (AFB1 ) production by A. flavus isolate inoculated on hull-less and hulled spelt grains were investigated. RESULTS The optimal conditions for AFB1 biosynthesis were reached at 30 °C and aw value of 0.99 in the all tested samples (hull-less grains, dehulled spelt grains and hulls). The AFB1 accumulation was significantly higher in hull-less than in dehulled grains, that implicated a protective effect of spelt hulls. The levels of AFB1 were about 10-170 times higher in hulls than in grains. In order to determine the possibility of predicting the occurrence of AFB1 under different storage conditions mathematical models [second order polynomial (SOP) and artificial neural network (ANN)] were applied. CONCLUSION The achievement of such estimation facilitates further decisions on continuous monitoring of the potential hazard related to AFB1 contamination of stored spelt-based food. The knowledge of the storage temperature and aw effects on the AFB1 content in spelt during the postharvest phase is of great practical importance. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Jelena Krulj
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | - Siniša Markov
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | - Aleksandra Bočarov-Stančić
- Department of Biotechnology and Pharmaceutical Engineering, Institute for Science Application in Agriculture, Belgrade, Serbia
| | - Lato Pezo
- Institute of General and Physical Chemistry, University of Belgrade, Beograd, Serbia
| | - Jovana Kojić
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | - Nataša Ćurčić
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
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8
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Shanakhat H, Sorrentino A, Raiola A, Romano A, Masi P, Cavella S. Current methods for mycotoxins analysis and innovative strategies for their reduction in cereals: an overview. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4003-4013. [PMID: 29412472 DOI: 10.1002/jsfa.8933] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/20/2017] [Revised: 01/25/2018] [Accepted: 01/30/2018] [Indexed: 06/08/2023]
Abstract
Mycotoxins are secondary metabolites produced by moulds in food that are considered a substantial issue in the context of food safety, due to their acute and chronic toxic effects on animals and humans. Therefore, new accurate methods for their identification and quantification are constantly developed in order to increase the performance of extraction, improve the accuracy of identification and reduce the limit of detection. At the same time, several industrial practices have shown the ability to reduce the level of mycotoxin contamination in food. In particular, a decrease in the amount of mycotoxins could result from standard processes naturally used for food processing or by procedures strategically introduced during processing, with the specific aim of reducing the amount of mycotoxins. In this review, the current methods adopted for accurate analyses of mycotoxins in cereals (aflatoxins, ochratoxins, trichothecenes, fumonisins) are discussed. In addition, both conventional and innovative strategies adopted to obtain safer finished products from common cereals intended for human consumption will be explored and analysed. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Hina Shanakhat
- Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy
| | - Angela Sorrentino
- Centre for Food Innovation and Development in the Food Industry, University of Naples Federico II, Naples, Italy
| | - Assunta Raiola
- Centre for Food Innovation and Development in the Food Industry, University of Naples Federico II, Naples, Italy
| | - Annalisa Romano
- Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy
- Centre for Food Innovation and Development in the Food Industry, University of Naples Federico II, Naples, Italy
| | - Paolo Masi
- Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy
- Centre for Food Innovation and Development in the Food Industry, University of Naples Federico II, Naples, Italy
| | - Silvana Cavella
- Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy
- Centre for Food Innovation and Development in the Food Industry, University of Naples Federico II, Naples, Italy
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9
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Krulj J, Đisalov J, Bočarov-Stančić A, Pezo L, Kojić J, Vidaković A, Solarov MB. Occurrence of aflatoxin B1 in Triticum species inoculated with Aspergillus flavus. WORLD MYCOTOXIN J 2018. [DOI: 10.3920/wmj2017.2229] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Effects of climate change, global trade and technological changes in processing industries cause higher occurrence of Aspergillus flavus and aflatoxin B1 (AFB1) in cereal crops. Four Triticum species: common wheat (Triticum aestivum L.), spelt (T. aestivum ssp. spelta L.), Khorasan wheat (Triticum turgidum ssp. turanicum Jakubz.) and hybrid wheat (T. aestivum L.– F1) were examined for their response to A. flavus infection and production of AFB1. The grains were obtained from control and artificially field inoculated wheat with A. flavus isolates (No. 1 and No. 2) in the 2016 vegetation season in the region of Vojvodina (Northern province of Serbia). Spelt wheat showed the strongest response to the infection in comparison to other analysed wheat species due to specific physico-chemical characteristics of the hull. The weakest response to A. flavus infections was noted in Khorasan wheat. The highest AFB1 level (256 μg/kg) was observed in the dehulled spelt grains, in comparison to other species where the AFB1 in dehulled grains was not detected. The levels of AFB1 in spelt were about three times higher in hulls (648 and 97.3 μg/kg, respectively) in comparison to grains (256 and 30.7 μg/kg, respectively) in two inoculation treatments (A. flavus No. 1 and No. 2, respectively). In order to investigate the impact of wheat hulls on development of A. flavus, including the biosynthesis of toxic fungal metabolites, physico-chemical and structural properties of different Triticum spp. hulls were characterised. The highest value of the water absorption index and total dietary fibre were observed in spelt hulls in comparison to other wheat species. Additionally, the height value distribution of the fossilized stomatal apparatus of hulls indicates the diversity of spelt wheat compared to other wheat species.
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Affiliation(s)
- J. Krulj
- Faculty of Technology, University of Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
- Institute of Food Technology, University of Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
| | - J. Đisalov
- Institute of Food Technology, University of Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
| | - A. Bočarov-Stančić
- Institute for Science Application in Agriculture, 11000 Belgrade, Bulevar despota Stefana 68B, Serbia
| | - L. Pezo
- Institute of General and Physical Chemistry, University of Belgrade, Studentski Trg 12-16, 11000 Beograd, Serbia
| | - J. Kojić
- Institute of Food Technology, University of Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
| | - A. Vidaković
- Faculty of Technology, University of Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
| | - M. Bodroža Solarov
- Institute of Food Technology, University of Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
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10
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Karlovsky P, Suman M, Berthiller F, De Meester J, Eisenbrand G, Perrin I, Oswald IP, Speijers G, Chiodini A, Recker T, Dussort P. Impact of food processing and detoxification treatments on mycotoxin contamination. Mycotoxin Res 2016; 32:179-205. [PMID: 27554261 PMCID: PMC5063913 DOI: 10.1007/s12550-016-0257-7] [Citation(s) in RCA: 321] [Impact Index Per Article: 40.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2016] [Revised: 07/29/2016] [Accepted: 08/05/2016] [Indexed: 11/15/2022]
Abstract
Mycotoxins are fungal metabolites commonly occurring in food, which pose a health risk to the consumer. Maximum levels for major mycotoxins allowed in food have been established worldwide. Good agricultural practices, plant disease management, and adequate storage conditions limit mycotoxin levels in the food chain yet do not eliminate mycotoxins completely. Food processing can further reduce mycotoxin levels by physical removal and decontamination by chemical or enzymatic transformation of mycotoxins into less toxic products. Physical removal of mycotoxins is very efficient: manual sorting of grains, nuts, and fruits by farmers as well as automatic sorting by the industry significantly lowers the mean mycotoxin content. Further processing such as milling, steeping, and extrusion can also reduce mycotoxin content. Mycotoxins can be detoxified chemically by reacting with food components and technical aids; these reactions are facilitated by high temperature and alkaline or acidic conditions. Detoxification of mycotoxins can also be achieved enzymatically. Some enzymes able to transform mycotoxins naturally occur in food commodities or are produced during fermentation but more efficient detoxification can be achieved by deliberate introduction of purified enzymes. We recommend integrating evaluation of processing technologies for their impact on mycotoxins into risk management. Processing steps proven to mitigate mycotoxin contamination should be used whenever necessary. Development of detoxification technologies for high-risk commodities should be a priority for research. While physical techniques currently offer the most efficient post-harvest reduction of mycotoxin content in food, biotechnology possesses the largest potential for future developments.
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Affiliation(s)
- Petr Karlovsky
- Molecular Phytopathology and Mycotoxin Research, Georg-August-University Göttingen, Grisebachstrasse6, 37077, Göttingen, Germany
| | - Michele Suman
- Barilla G. R. F.lli SpA, Advanced Laboratory Research, via Mantova 166, 43122, Parma, Italy
| | - Franz Berthiller
- Christian Doppler Laboratory for Mycotoxin Metabolism, Department IFA-Tulln, University of Natural Resources and Life Sciences, Vienna, Konrad-Lorenz-Straße 20, 3430, Tulln, Austria
| | - Johan De Meester
- Cargill R&D Center Europe, Havenstraat 84, B-1800, Vilvoorde, Belgium
| | - Gerhard Eisenbrand
- Department of Chemistry, Division of Food Chemistry and Toxicology, Germany (retired), University of Kaiserslautern, P.O.Box 3049, 67653, Kaiserslautern, Germany
| | - Irène Perrin
- Nestlé Research Center, Vers-chez-les-Blanc, PO Box 44, 1000, Lausanne 26, Switzerland
| | - Isabelle P Oswald
- INRA, UMR 1331 ToxAlim, Research Center in Food Toxicology, 180 chemin de Tournefeuille, BP93173, 31027, Toulouse, France
- Université de Toulouse, INP, UMR1331, Toxalim, Toulouse, France
| | - Gerrit Speijers
- General Health Effects Toxicology Safety Food (GETS), Winterkoning 7, 34353 RN, Nieuwegein, The Netherlands
| | - Alessandro Chiodini
- International Life Sciences Institute-ILSI Europe, Avenue E. Mounier 83, Box 6, 1200, Brussels, Belgium
| | - Tobias Recker
- International Life Sciences Institute-ILSI Europe, Avenue E. Mounier 83, Box 6, 1200, Brussels, Belgium
| | - Pierre Dussort
- International Life Sciences Institute-ILSI Europe, Avenue E. Mounier 83, Box 6, 1200, Brussels, Belgium.
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11
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Kovačec E, Likar M, Regvar M. Temporal changes in fungal communities from buckwheat seeds and their effects on seed germination and seedling secondary metabolism. Fungal Biol 2016; 120:666-78. [PMID: 27109364 DOI: 10.1016/j.funbio.2016.03.003] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2015] [Revised: 03/01/2016] [Accepted: 03/08/2016] [Indexed: 11/29/2022]
Abstract
Seed-associated fungal communities affect multiple parameters of seed quality at all stages of production, from seed development to post-harvest storage and germination. We therefore investigated the diversity and dynamics of fungal communities in the seeds of common buckwheat (Fagopyrum esculentum) and Tartary buckwheat (F. tataricum) from harvest to 1 y of storage. Fungal populations in seeds were relatively stable, comprised mainly of field fungi. Incidence of fungi was most likely determined by fungal interspecies direct interactions, as well as by their synthesis of volatile organic compounds. Most prominent antagonistic interactions were seen for two plant pathogens, Alternaria alternata on Botrytis cinerea. Detrimental effects of the fungi on seed germination and seedling development were related to fungal extracellular enzyme activity, and in particular to amylase, cellulase and, polyphenol oxidase. Polyphenol and tannin concentrations in buckwheat seedlings were related to fungal growth rate and intensity of fungal cellulase activity, respectively, which suggests that physical penetration of the fungi through the host tissues is probably the stimulus for the activation of plant defence reactions in these seedlings.
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Affiliation(s)
- Eva Kovačec
- Department of Biology, Biotechnical Faculty, University of Ljubljana, Ljubljana 1000, Slovenia
| | - Matevž Likar
- Department of Biology, Biotechnical Faculty, University of Ljubljana, Ljubljana 1000, Slovenia
| | - Marjana Regvar
- Department of Biology, Biotechnical Faculty, University of Ljubljana, Ljubljana 1000, Slovenia.
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12
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Janić Hajnal E, Orčić D, Torbica A, Kos J, Mastilović J, Škrinjar M. Alternariatoxins in wheat from the Autonomous Province of Vojvodina, Serbia: a preliminary survey. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2015; 32:361-70. [DOI: 10.1080/19440049.2015.1007533] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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13
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Bodroža-Solarov M, Vujić Ð, Ačanski M, Pezo L, Filipčev B, Mladenov N. Characterization of the liposoluble fraction of common wheat (Triticum aestivum) and spelt (T. aestivum ssp. spelta) flours using multivariate analysis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:2613-2617. [PMID: 24633679 DOI: 10.1002/jsfa.6655] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/20/2013] [Revised: 02/12/2014] [Accepted: 03/10/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND In the present paper, a special method for derivatization of liposoluble extract of common wheat and spelt flours was employed which enables simultaneous detection of fatty acid and non-saponifiable lipid fractions. RESULTS Gas chromatographic-mass spectrometric analytical data for both fractions were separately analyzed by multivariate statistical techniques to model classes of different common wheat and spelt cultivars. Cluster analysis was used, and the results obtained revealed that better discrimination of samples was achieved by analyzing the peak area after 16 min retention time (non-saponifiable lipids), rather than commonly used peak area between 12 and 16 min (fatty acid fraction), due to more distinctive positions of points in factor space, even though the distances between points for fatty acid fraction (12-16 min) were greater. Similar results were obtained by principal components analysis, where all wheat points almost coincided whereas spelt showed good discrimination. CONCLUSION Comparison of chromatogram areas for non-saponifiable lipid fraction between common and spelt wheat showed a statistically high difference and hence has a potential for use in authenticity control.
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