Deacetylation of 3-acetyl-deoxynivalenol in wheat flour is mediated by water-soluble proteins during the making of Chinese steamed bread

Mycological and Genomic Characterization of Fusarium vorosii, a Potentially Pathogenic Fungus, Isolated from Field Crops and Weeds in Korea

Fusarium vorosii (Fv) is one of the least studied species of the Fusarium graminearum species complex, a major plant pathogen causing Fusarium head blight (FHB) in a variety of crops. In this study, we isolated 12 strains of Fv from cereal samples with FHB symptoms and gramineous weeds. Trichothecene genotyping of Fv strains showed that 10 strains were nivalenol (NIV) type and 2 strains were 15-acetyldeoxynivalenol (15ADON) type. Fv strains have similar mycological characteristics to Fusarium asiaticum, a major FHB pathogen of rice in Asia, however, asexual sporulation was at least 100 to 1,000 times higher in Fv. In comparison of pathogenicity, the Fv-15ADON type was more pathogenic than the NIV type in both rice and wheat, and had a similar level of pathogenicity as the F. asiaticum-NIV type. Among the 12 Fv strains, two representative ones, Fv-NIV type RN1 and Fv-15ADON type W15A1, were selected and their whole genomes were sequenced and analyzed. Complete genome sequences of two Fv strains, RN1 and W15A1, were assembled at the chromosome level with high quality compared to known Fv genomes. The genome data of the two Fv strains were compared with the reference strains already known. As a result of comparative genome analysis, it was found that they are phylogenetically related according to the trichothecene biosynthetic gene cluster, that is, toxin chemotype. Through this study, we provided important information about Fv species that can be potential pathogens in domestic crops about biological and genomic characteristics.

Occurrence of Types A and B Trichothecenes in Cereal Products Sold in Romanian Markets

In view of the frequent occurrences of mycotoxins in cereals, this study assessed the presence of trichothecenes in 121 samples from Romanian markets. These samples were divided into five groups based on product type: (1) bread and bakery products containing white flour, (2) half-brown bread with whole wheat flour, (3) brown bread containing rye flour, (4) pasta, and (5) raw wheat. Gas Chromatography-Mass Spectrometry was used to detect 13 different mycotoxins, which included the Type A compounds HT-2 toxin and T-2 toxin, as well as the Type B compounds deoxynivalenol and nivalenol. Results indicated trichothecene contamination in 90.08% of our samples, with deoxynivalenol predominating by at least 78% in each examined group. Co-occurrence of three or four trichothecenes were found in 23.85% of our samples. Our study underscores the necessity of consistent monitoring of staple foods to prevent the intake of harmful trichothecenes by consumers.

The effect of technological processes on contamination with B-class trichothecenes and quality of spring wheat products from grain harvested at different times

The study aimed to investigate the effect of technological processes on deoxynivalenol (DON), 3-acetyl-deoxynivalenol (3-ADON) and 15-acetyl-deoxynivalenol (15-ADON) concentrations and quality of spring wheat products from grain harvested at different times. In this study, 408 samples were analysed for DON, 3-ADON and 15-ADON contamination by the HPLC method with UV detection. Delays in harvesting due to cool and rainy weather conditions resulted in increased DON, 3-ADON and 15-ADON levels. The highest DON concentrations were determined in bran. Higher DON concentrations in the bran indicate the protective function of the grain hull. On the other hand, the highest levels of minerals have been found in bran and whole grain flours, highlighting the importance of consuming these milling fractions as a mineral source with sustained health benefits. Our results showed that DON is stable at 170 °C, and high DON levels in whole-meal flour and white flour could not be converted or decomposed during baking. The levels of 3-ADON and 15-ADON in whole-meal flour bread and white flour bread were significantly reduced but not completely removed. The levels of DON and its derivatives 3-ADON and 15-ADON were significantly reduced in starch and gluten produced from contaminated whole meal flour; however, the washing process did not completely eliminate these toxic compounds. The concentrations of mycotoxins in starch and gluten remained relatively high. Negative correlation was found in highly contaminated samples between DON and bread baking properties. Also, inverse relationship was found between high mycotoxin concentrations and mineral element content in white flour.

Distribution, toxicity, interactive effects, and detection of ochratoxin and deoxynivalenol in food: A review

Mycotoxins are secondary metabolites of fungi that cause severe damage to agricultural products and food in the food supply chain. These detrimental pollutants have been directly linked with poor socioeconomic patterns and human health issues. Among the natural micropollutants, ochratoxin A (OTA) and deoxynivalenol (DON) are widely distributed in food materials. The primary occurrence of these mycotoxins is reported in almost all cereal grains and fresh agro-products. Both mycotoxins have shown harmful effects, such as nephrotoxic, hepatotoxic, and genotoxic effects, in humans due to their complex structural formation during the degradation/acetylation reaction. In addition, improper preharvest, harvest, and postharvest handling tend to lead to the formation of OTA and DON in various food commodities, which allows different harmful fungicides in practice. Therefore, this review provides more insight into the distribution and toxicity of OTA/DON in the food matrix and human health. Furthermore, the interactive effects of OTA/DON with co-contaminated organic and inorganic compounds are discussed. Finally, international regulation and mitigation strategies for detoxication are critically evaluated to meet food safety and good agriculture practices.