Distribution of Deoxynivalenol and Nivalenol in Milling Fractions from Fusarium-Infected Japanese Wheat Cultivars

Thammawong, Manasikan; Okabe, Mayuko; Kawasaki, Takayuki; Nakagawa, Hiroyuki; Nagashima, Hitoshi; Okadome, Hiroshi; Nakajima, Takashi; Kushiro, Masayo

doi:10.4315/0362-028x-73.10.1817

Cited by 34 publications

(22 citation statements)

References 16 publications

(5 reference statements)

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“…Our findings support previous reports that show an increase in levels of other mycotoxins (deoxynivalenol, nivalenol, ochratoxin A, and zearalenone) in wheat bran and low levels in flour (9,10,19,22,28). Most of the studies relevant to the fate of T-2 and HT-2 during processing refer to oats.…”

Section: Distribution Of T-2 and Ht-2 In Milling Fractionssupporting

confidence: 91%

Distribution of T-2 and HT-2 Toxins in Milling Fractions of Durum Wheat

Pascale

Haidukowski

Lattanzio

et al. 2011

Journal of Food Protection

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The effect of processing on mycotoxin content in milling fractions has been investigated in 10 samples of durum wheat contaminated with T-2 and HT-2 toxins at levels ranging from 97 to 5,954 μg/kg (sum of T-2 and HT-2 toxins). Either naturally contaminated samples or samples artificially inoculated with Fusarium sporotrichioides under field conditions were used. A method based on liquid chromatography-tandem mass spectrometry coupled with immunoaffinity column cleanup was validated in-house for the simultaneous analysis of both toxins in a variety of matrices, including uncleaned wheat, cleaned wheat, screenings, bran, red dog, fine middlings, and semolina. Mean recoveries from samples spiked with T-2 and HT-2 toxins at levels of 100 μg/kg ranged from 85 to 107%, with relative standard deviations (RSDs) lower than 14%. The milling process led to an increase of T-2 and HT-2 toxin contents up to 13- and 5-fold in screenings and bran, respectively, compared with occurrence in the uncleaned wheat; however, an overall reduction of T-2 and HT-2 toxins by 54% (RSD, 20%) and 89% (RSD, 3%) was observed in cleaned wheat and in semolina, respectively.

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Section: Distribution Of T-2 and Ht-2 In Milling Fractionssupporting

confidence: 91%

Distribution of T-2 and HT-2 Toxins in Milling Fractions of Durum Wheat

Pascale

Haidukowski

Lattanzio

et al. 2011

Journal of Food Protection

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“…Further, also within the endosperm fractions, the extent of contamination with mycotoxins can vary. In milled wheat, the first break and reduction flours usually contain higher levels of Fusarium mycotoxins (Young, Subryan, Potts, McLaren, & Gobran, ; Lancova et al., ; Ríos et al., ; Thammawong et al., , ; Banu, Dragoi, & Aprodu, ). This might be due to a contamination with particles of the outer layers.…”

Section: Effects Of Food Processing On Mycotoxin Levels In Wheat and mentioning

confidence: 99%

The Fate of Mycotoxins During the Processing of Wheat for Human Consumption

Schaarschmidt

Fauhl-Hassek

2018

Comp Rev Food Sci Food Safe

116

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Mycotoxins are a potential health threat in cereals including wheat. In the European Union (EU), mycotoxin maximum levels are laid down for cereal raw materials and final food products. For wheat and wheat-based products, the EU maximum levels apply to deoxynivalenol (DON), zearalenone, aflatoxins, and ochratoxin A. This review provides a comprehensive overview on the different mycotoxins and their legal limits and on how processing of wheat can affect such contaminants, from raw material to highly processed final products, based on relevant scientific studies published in the literature. The potential compliance with EU maximum levels is discussed. Of the four mycotoxins regulated in wheat-based foods in the EU, most data are available for DON, whereas aflatoxins were rarely studied in the processing of wheat. Furthermore, available data on the effect of processing are outlined for mycotoxins not regulated by EU law-including modified and emerging mycotoxins-and which cover DON derivatives (DON-3-glucoside, monoacetyl-DONs, norDONs, deepoxy-DON), nivalenol, T-2 and HT-2 toxins, enniatins, beauvericin, moniliformin, and fumonisins. The processing steps addressed in this review cover primary processing (premilling and milling operations) and secondary processing procedures (such as fermentation and thermal treatments). A special focus is on the production of baked goods, and processing factors for DON in wheat bread production were estimated. For wheat milling products derived from the endosperm and for white bread, compliance with legal requirements seems to be mostly achievable when applying good practices. In the case of wholemeal products, bran-enriched products, or high-cereal low-moisture bakery products, this appears to be challenging and improved technology and/or selection of high-quality raw materials would be required.

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“…Fewer data are available regarding the distribution of other mycotoxins and modified mycotoxins in milling fractions [45,[142][143][144][145][146], but a similar scenario has been found, such as mycotoxins concentration in milling fractions intended for animal feed.…”

Section: Use Of Physical Chemical and Biological Decontaminating Mementioning

confidence: 94%

“…Despite the high variability in removal efficiency of mycotoxin, overall results indicate that the physical processes that are carried out before milling (such as sorting, cleaning, and debranning) are very efficient methods to reduce wheat mycotoxin content before milling. As in cleaning and debranning, in the milling process there is no step that destroys mycotoxins; however, mycotoxin contamination may be redistributed in milling fractions [141][142][143].…”

Section: Use Of Physical Chemical and Biological Decontaminating Mementioning

confidence: 99%

Mycotoxins in Wheat and Mitigation Measures

Cheli¹,

Pinotti²,

Novacco³

et al. 2017

Wheat Improvement, Management and Utilization

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Latest estimates for world cereal production in 2015 and EU-28 production in 2014 are approximately 2540 and 323 mil tons, respectively. The FAO estimated that the global wheat consumption is about 66 kg/per capita. Among the most important risks associated with wheat consumption are mycotoxins. It has been estimated that up to 25% of the world's crops grown for food and feed may be contaminated with mycotoxins. Despite efforts in controlling fungal growth, mycotoxin co-contamination represents an unavoidable risk, occurring pre-and postharvest and resulting in reduced nutritional value and possible risks for human and animal health. In addition to health risks, mycotoxins have a detrimental effect on the quality and the processing performance of wheat. Mitigation measures to manage the challenge of mycotoxins in wheat include strategies at pre-and postharvest. Preharvest events are predominantly dictated by environmental factors and good agronomic/cultural practices, whereas storage and processing are the major areas where contamination can be prevented at postharvest. Integrating as many management options as possible may minimize the risk of mycotoxin contamination in wheat and wheat products.

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Distribution of Deoxynivalenol and Nivalenol in Milling Fractions from Fusarium-Infected Japanese Wheat Cultivars

Cited by 34 publications

References 16 publications

Distribution of T-2 and HT-2 Toxins in Milling Fractions of Durum Wheat

Distribution of T-2 and HT-2 Toxins in Milling Fractions of Durum Wheat

The Fate of Mycotoxins During the Processing of Wheat for Human Consumption

Mycotoxins in Wheat and Mitigation Measures

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