Distribution of zearalenone in malted barley fractions dependent on Fusarium graminearum growing conditions

Habschied, Kristina; Šarkanj, Bojan; Klapec, Tomislav; Krstanović, Vinko

doi:10.1016/j.foodchem.2011.04.064

Cited by 21 publications

(20 citation statements)

References 17 publications

(16 reference statements)

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“…This indicates that, in the case of brewer’s grain and other barley by-products intended for animals, mycotoxin contamination increases with the storage time if storage conditions are not closely controlled. Similar research was conducted by Habschied et al [69], in which the ZEA concentration in barley germ and rootlets after degermination increased with prolonged storage time and higher water activity (a w ).…”

Section: Multi- and Myco-toxins In Malting And Brewing By-productssupporting

confidence: 80%

Multi-(myco)toxins in Malting and Brewing By-Products

Habschied

Lukinac

Jukić

et al. 2019

Toxins

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Fungi, yeasts, and bacteria are common microorganisms on cereals used in malting and brewing industries. These microorganisms are mostly associated with the safety and quality of malt and beer, but also with the health safety of by-products used in animal nutrition. The real problem is their harmful metabolites—toxins that, due to their thermostable properties, can easily be transferred to malting and brewing by-products. Besides fungal metabolites, other toxins originating from plants can be harmful to animal health. Precise and accurate analytical techniques broadened the spectrum of known toxins originating from microorganisms and plants that can pose a threat to animal health. Multi-(myco)toxin analyses are advanced and useful tools for the assessment of product safety, and legislation should follow up and make some important changes to regulate yet unregulated, but highly occurring, microbial and plant toxins in malting and brewing by-products used for animal feed.

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Section: Multi- and Myco-toxins In Malting And Brewing By-productssupporting

confidence: 80%

Multi-(myco)toxins in Malting and Brewing By-Products

Habschied

Lukinac

Jukić

et al. 2019

Toxins

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“…graminearum is among the main species producing ZEN in Bulgarian wheat where more than half of the samples tested were contaminated with ZEN [64]. In the current research, we used a strain of F. gramienarum, so it was expected that higher concentrations of ZEN would occur in the inoculated samples, but as confirmed in previous research, F. graminearum prefers lower temperatures for the production of ZEN [65].…”

Section: Zearalenone (Zen) Moniliformin (Mon) and Beauvericin (Bea)mentioning

confidence: 53%

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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“…Eight mycotoxins were reported to be produced by F. culmorum (i.e., fusarenone-X, 3acetyldeoxynivalenol, diacetoxyscirpenol, T-2, HT-2, deoxynivalenol, nivalenol, zearalenone), and these have been studied during the production of beer and for its various byproducts (i.e., wastewater, spent yeast, BSG) (Mastanjević et al 2018;Habschied et al 2014). Malting and brewing byproducts can also be contaminated by combinations of mycotoxins and multi-toxins (Mastanjević et al 2019(Mastanjević et al , 2018Krstanović et al 2015;Habschied et al 2014Habschied et al , 2011. Lotaustraline and tryptophol have been reported at high levels in cereals and in yeast starters used for brewing (Mastanjević et al 2018).…”

Section: Mycotoxinsmentioning

confidence: 99%

The role of microorganisms on biotransformation of brewers’ spent grain

Bianco

Budroni

Zara

et al. 2020

Appl Microbiol Biotechnol

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Brewers’ spent grain (BSG) is the most abundant by-product of brewing. Due to its microbiological instability and high perishability, fresh BSG is currently disposed of as low-cost cattle feed. However, BSG is an appealing source of nutrients to obtain products with high added value through microbial-based transformation. As such, BSG could become a potential source of income for the brewery itself. While recent studies have covered the relevance of BSG chemical composition in detail, this review aims to underline the importance of microorganisms from the stabilization/contamination of fresh BSG to its biotechnological exploitation. Indeed, the evaluation of BSG-associated microorganisms, which include yeast, fungi, and bacteria, can allow their safe use and the best methods for their exploitation. This bibliographical examination is particularly focused on the role of microorganisms in BSG exploitation to (1) produce enzymes and metabolites of industrial interest, (2) supplement human and animal diets, and (3) improve soil fertility. Emerging safety issues in the use of BSG as a food and feed additive is also considered, particularly considering the presence of mycotoxins. Key points • Microorganisms are used to enhance brewers’ spent grain nutritional value. • Knowledge of brewers’ spent grain microbiota allows the reduction of health risks.

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Distribution of zearalenone in malted barley fractions dependent on Fusarium graminearum growing conditions

Cited by 21 publications

References 17 publications

Multi-(myco)toxins in Malting and Brewing By-Products

Multi-(myco)toxins in Malting and Brewing By-Products

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

The role of microorganisms on biotransformation of brewers’ spent grain

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