Diversity in metabolite production by Fusarium langsethiae, Fusarium poae, and Fusarium sporotrichioides

Thrane, Ulf; Adler, Alexandra; Clasen, P.-E.; Galvano, Fabio; Langseth, Wenche; Lew, H.; Logrieco, A.; Nielsen, Kristian Fog; Ritieni, Alberto

doi:10.1016/j.ijfoodmicro.2003.12.005

Cited by 264 publications

(219 citation statements)

References 36 publications

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“…Fusarium tricinctum toxicogenic strain obtained from the Institute for Biotechnology in Plant Production, University of Natural Resources and Life Sciences, Vienna (Austria), was used in our study. In line with literature data (Thrane et al 2004) this strain was an efficient producer of T-2 and HT-2 toxins. Following inoculation on potatodextrose agar, the fungus was incubated in dark at 25°C for one week.…”

Section: Methodssupporting

confidence: 89%

The effect of bread-making process on contents of key trichothecene mycotoxins: deoxynivalenol, T-2, and HT-2 toxins

Dropa¹,

Hajšlová

Lancová

et al. 2014

Czech J. Food Sci.

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Dropa T., Hajšlová J., Lancová K., Burešová I. (2014): The effect of bread-making process on contents of key trichothecene mycotoxins: deoxynivalenol, T-2, and HT-2 toxins. Czech J. Food Sci., 32: 570-577.The fate of trichothecene mycotoxins deoxynivalenol (DON), T-2 and HT-2 toxins during the bread preparation and baking was investigated in order to obtain information about the influence of processing conditions on the levels of these toxins in final products. Highly artificially contaminated wheat was used to obtain flours with three contamination levels (DON 1615-398, T-2 toxin 927-160, and HT-2 toxin 258-38 μg/kg). Method for Test Baking of Wheat Flours (ICC Standard No.131) was used within the experiments for bread sample preparation. Various combinations of dough fermentation, proofing and baking times were used to prepare test breads. For determination of toxin levels in all tested matrices, HPLC-MS/MS method was employed. No substantial effect on DON levels was observed as a result of various conditions used for bread preparation and baking; maximum DON decrease 10%, compared to contaminated flour. On the other hand, significant changes in T-2/HT-2 toxin contents were found in experimental bread compared to contaminated flour; reduction of T-2 toxin concentration (30-50%) and increase of HT-2 toxin concentration (10-70%), respectively.

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Section: Methodssupporting

confidence: 89%

The effect of bread-making process on contents of key trichothecene mycotoxins: deoxynivalenol, T-2, and HT-2 toxins

Dropa¹,

Hajšlová

Lancová

et al. 2014

Czech J. Food Sci.

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“…Due to their easier detection, fungi are often used as an indirect indicator of mycotoxins presence both in agricultural and occupational settings. Because of that, we must consider the eventual exposure not only to fungal particles, but also to mycotoxins (Thrane et al, 2004). The mycotoxin sterigmatocystin is closely related to the mycotoxin aflatoxin, as a precursor of aflatoxin biosynthesis (Barnes et al, 1994) and it is classified by the International Agency for Research on Cancer as a class 2B carcinogen (i.e., as possibly carcinogenic to humans) (International Agency for Research on Cancer, 1987).…”

Section: Discussionmentioning

confidence: 99%

Exposure to particles and fungi in Portuguese swine production

Viegas¹,

Carolino²,

Viegas³

et al. 2013

Occupational Safety and Hygiene

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“…These are mainly F. sporotrichioides toxins, a species that grows on wet grain left in the field and to some extent on the glumes of small grains (Miller 1994;Miller et al 1998). In parts of Europe, F. langsethiae is also an important producer of T-2 toxin on small grains (Thrane et al 2004;Torp and Nirenberg 2004). However, despite the vast literature on T-2, incidence data show that material concentrations of this toxin are uncommon in most growing areas.…”

Section: Introductionmentioning

confidence: 99%

“…Contamination of oats, rye and triticale has also been reported to contain Fusarium mycotoxins (Scott 1989;Gareis et al 2003). In parts of Europe, F. poae is also an important producer of nivalenol on small grains (Thrane et al 2004) and nivalenol is commonly reported in European oat samples (Gareis et al 2003).…”

Section: Introductionmentioning

confidence: 99%

Mycotoxins in small grains and maize: Old problems, new challenges

Miller

2008

Food Additives & Contaminants: Part A

203

135

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This paper reviews the challenges relating to chronic contamination of small grains and maize with deoxynivalenol and related compounds, fumonisin and the use of ensiled cereals in cool dairy areas. Uncertainties in the tolerable daily intakes for deoxynivalenol and fumonisin are discussed as they have the potential to affect current regulatory limits. In addition, climate change is resulting in more extreme rainfall and drought events which favour formation of deoxynivalenol and fumonisin, respectively. The development and refinement of models for predicting mycotoxin accumulation from weather data will become an essential tool for managing these events. Such models are also important for providing timely food aid to developing countries, which experience increased occurrence of acute toxicities, especially in children. Chronic contamination of silage in some areas with some Penicillium toxins deserves more attention in terms of their economic effects and possible implications for the purity of milk.

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Diversity in metabolite production by Fusarium langsethiae, Fusarium poae, and Fusarium sporotrichioides

Cited by 264 publications

References 36 publications

The effect of bread-making process on contents of key trichothecene mycotoxins: deoxynivalenol, T-2, and HT-2 toxins

The effect of bread-making process on contents of key trichothecene mycotoxins: deoxynivalenol, T-2, and HT-2 toxins

Exposure to particles and fungi in Portuguese swine production

Mycotoxins in small grains and maize: Old problems, new challenges

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