Determinação de tricotecenos em cerveja e avaliação de incidência no produto comercializado no Rio Grande do Sul

Garda, Jaqueline; Macedo, Rejane Martins; Badiale‐Furlong, Eliana

doi:10.1590/s0101-20612004000400030

Cited by 13 publications

(14 citation statements)

References 22 publications

(33 reference statements)

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“…Quantification of the mycotoxin present in the fermentation medium was performed by three liquid-liquid partition utilizing 10 mL of methylene chloride, according to Garda, Macedo and Badiale-Furlong (2004). The derivation occurred with the addition of 18 mg of sodium bicarbonate and 200 µL of trifluoroacetic anhydride reagent (TFAA), reacting for six Statistical differences between responses were verified through Analysis of Variance (ANOVA) and by comparing the means utilizing the Tukey test, with diff erences being considered signifi cant when p < 0.05.…”

Section: Don Quantificationmentioning

confidence: 99%

Deoxynivalenol (DON) degradation and peroxidase enzyme activity in submerged fermentation

Garda‐Buffon

Kupski

Badiale‐Furlong

2011

Ciênc. Tecnol. Aliment.

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Section: Don Quantificationmentioning

confidence: 99%

Deoxynivalenol (DON) degradation and peroxidase enzyme activity in submerged fermentation

Garda‐Buffon

Kupski

Badiale‐Furlong

2011

Ciênc. Tecnol. Aliment.

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“…The detection limit of zearalenone was improved using the reaction with aluminum chloride (Soares and Amaya, 1989). DON and T-2 toxin were determined by thin layer chromatography (Furlong and Baraj, 2003), confirmed and quantified by gas chromatography after derivation with trifluoroacetic anhydride (TFAA) (Garda-Buffon and Badiale-Furlong, 2008).…”

Section: Maltmentioning

confidence: 99%

“…Deoxynivalenol (DON) has been the most frequent trichothecene detected in worldwide since 1970s. T-2 toxin trichothecene has been constantly studied due to its toxicity (Tanaka, 2001;FAO, 2003;Ueno, 1983Ueno, , 1986Garda, Macedo and Badiale-Furlong, 2004). Trichothecenes are relatively stable during the main processes used in food production (Scott, 1984;Lauren and Ringrose, 1989;Hazel and Patel, 2004;Pronik, et al, 2005;Wolf-Hall et al, 1999).…”

Section: Introductionmentioning

confidence: 99%

Effect of deoxynivalenol and T-2 toxin in malt amylase activity

Garda‐Buffon

Baraj²,

Badiale‐Furlong³

2010

Braz. arch. biol. technol.

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The objective of this work was to evaluate the effect of DON and T-2 toxin levels on the malt amylase activity. The malt was contaminated in accordance with central composite design experiment with DON and T-2 toxin levels until 1000 ng/g. The activities of the enzymes were evaluated by Bernfeld method. The increase in T-2 toxin concentration inhibited the α-amylase activity. However, the increase of both toxins concentration caused inverse effect. The interaction between toxins indicated synergetic effect on the β-amylase activity. An increased activity occurred when the toxins contamination levels in malt were higher (1000ng/g malt). The trichothecenes interfered with the performance of aminolitic enzymes in the stage of malting, resulting in a significant model for enzymatic activity ofβ-amylase.

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“…19 In the literature, there are no studies that demonstrate DON degradation by filamentous fungi; however, acid, lactic and propionic bacterium Agrobacterium, Rhizobium, Eubacterium, as well as a yeast, have been shown to have such potential. [14][15][16][17][18][19][20][21][22] In some cases, total degradation occurs, resulting in an efficient decontamination process. Some species of the genera Rhizopus and Aspergillus have been cited as capable of degrading other mycotoxins, such as ocratoxin A, zearalenone, patulin and aflatoxins.…”

Section: Introductionmentioning

confidence: 99%

Kinetics of deoxynivalenol degradation by Aspergillus oryzae and Rhizopus oryzae in submerged fermentation

Garda‐Buffon¹,

Badiale‐Furlong²

2010

J. Braz. Chem. Soc.

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O objetivo foi avaliar a capacidade das espécies fúngicas Aspergillus oryzae e Rhizopus oryzae em degradar desoxinivalenol (DON) em fermentação submersa. O meio submerso utilizado foi água destilada estéril contaminada com 1mg mL -1 DON, inoculado com 4 × 10 6 esporos mL -1 das espécies fúngicas. A amostragem foi realizada a cada 48 h até 240 h de processo, determinando a massa residual de DON, percentual e velocidade de degradação. A massa residual de DON no meio coletado foi extraída por partição líquido-líquido e quantificada por cromatografia gasosa através de derivação com anidrido trifluoroacético. O tempo requerido para a maior degradação de DON foi 96 e 240 h para Aspergillus oryzae e Rhizopus oryzae, respectivamente, e velocidade de degradação de 0,62 e 0,54 mg h -1 , respectivamente. Rhizopus oryzae ocasionou a maior diminuição na concentração de DON, aproximadamente 90% em 240 h, enquanto Aspergillus oryzae ocasionou com maior rapidez, 74% de redução em 96 h.The objective was to evaluate the capacity of Aspergillus oryzae and Rhizopus oryzae to degrade deoxynivalenol (DON) during submerged fermentation. The submerged medium utilized was sterile distilled water with 1mg mL -1 DON, added and inoculated with 4 × 10 6 spores mL -1 of the fungal species. Sampling was performed every 48 h to 240 h. DON analyses included residual mass, percentage and velocity of degradation. Residual mass of DON in the collected medium was extracted by liquid-liquid partition and quantified by gas chromatography through derivation with trifluoroacetic anhydride. The time required for the largest DON degradation was 96 h and 240 h by Aspergillus oryzae and Rhizopus oryzae respectively, and degradation rate were 0.62 and 0.54 mg h -1 , respectively. Rhizopus oryzae caused the largest decrease in DON at around 90% in 240 h, while Aspergillus oryzae caused the most rapid degradation with a 74% reduction of DON at 96 h.

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Determinação de tricotecenos em cerveja e avaliação de incidência no produto comercializado no Rio Grande do Sul

Cited by 13 publications

References 22 publications

Deoxynivalenol (DON) degradation and peroxidase enzyme activity in submerged fermentation

Deoxynivalenol (DON) degradation and peroxidase enzyme activity in submerged fermentation

Effect of deoxynivalenol and T-2 toxin in malt amylase activity

Kinetics of deoxynivalenol degradation by Aspergillus oryzae and Rhizopus oryzae in submerged fermentation

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