Natural co-occurrence of mycotoxins in wheat grains from Italy and Syria

Alkadri, Dima; Rubert, Josep; Prodi, Antonio; Pisi, Annamaria; Mañes, Jordi; Soler, Carla

doi:10.1016/j.foodchem.2014.01.052

Cited by 104 publications

(51 citation statements)

References 31 publications

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“…Alkadri et al [21] found that 42% of the Italian wheat samples analyzed were contaminated with ENB at levels between 3.1 and 87.2 μg kg −1 . On the other hand, recent studies presented higher values for occurrence and concentrations of emerging mycotoxins in wheat.…”

Section: Discussionmentioning

confidence: 99%

Presence of Enniatins and Beauvericin in Romanian Wheat Samples: From Raw Material to Products for Direct Human Consumption

Stanciu

Juan

Miere

et al. 2017

Toxins

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In this study, a total of 244 wheat and wheat-based products collected from Romania were analyzed by liquid chromatography tandem mass spectrometry (LC-MS/MS) in order to evaluate the presence of four enniatins (ENs; i.e., ENA, ENA1, ENB, and ENB1) and beauvericin (BEA). For the wheat samples, the influence of agricultural practices was assessed, whereas the results for the wheat-based products were used to calculate the estimated daily intake of emerging mycotoxins through wheat consumption for the Romanian population. ENB presented the highest incidence (41% in wheat and 32% in wheat-based products), with its maximum levels of 815 μg kg−1 and 170 μg kg−1 in wheat and wheat-based products, respectively. The correlation between the concentrations of ENB and ENB1 in wheat grain samples and farm practices (organic or conventional) was confirmed statistically (p < 0.05). This is the first study that provides comprehensive information about the influence of agricultural practice on emerging Fusarium mycotoxin presence in Romanian wheat samples and the estimated daily intake of ENs and BEA present in wheat-based products for human consumption commercialized in Romania.

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Section: Discussionmentioning

confidence: 99%

Presence of Enniatins and Beauvericin in Romanian Wheat Samples: From Raw Material to Products for Direct Human Consumption

Stanciu

Juan

Miere

et al. 2017

Toxins

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“…Due to the broad, overlapping habitats of fungal species, it is observed that multiple species may affect a given region (Alkadri et al 2014;Jackson et al 2012). Furthermore, one fungal species may produce many different mycotoxins, and the same mycotoxin may also be produced by several different species.…”

Section: Introductionmentioning

confidence: 99%

Dietary mycotoxins, co-exposure, and carcinogenesis in humans: Short review

Ruyck

Boevre

Huybrechts

et al. 2015

Mutation Research/Reviews in Mutation Research

215

148

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Mycotoxins, toxic secondary metabolites of fungi, affect global agriculture so prolifically that they are virtually ubiquitous at some concentration in the average human diet. Studies of in vitro and in vivo toxicity are discussed, leading to investigations of co-exposed mycotoxins, as well as carcinogenic effects. Some of the most common and toxicologically significant mycotoxins, such as the aflatoxins, ochratoxins, fumonisins, deoxynivalenol, T-2 toxin, HT-2 toxin, patulin, zearalenone, and some ergot alkaloids are outlined. The wide variety of pathogenic mechanisms these compounds employ are shown capable of inducing a complex set of interactions. Of particular note are potential synergisms between mycotoxins with regard to carcinogenic attributable risk, indicating an important field for future study.

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“…A study carried out in Italy showed that at least 80% of wheat samples were contaminated with one mycotoxin, while two mycotoxins were found in 27% of contaminated samples; 38% of the analyzed samples were contaminated with three or more mycotoxins [36]. Multi-mycotoxin contamination is a topic of great concern, as co-contaminated samples, although at lower levels than those indicated by EU regulations, might still exert adverse effects on animals due to additive/synergistic interactions of the mycotoxins.…”

Section: Mycotoxinsmentioning

confidence: 99%

“…Fusarium mycotoxins, such as beauvericin and enniatins, represents a problem of global concern, especially in Northern Europe [15,25,36,40]. Modified mycotoxins represent another emerging topic.…”

Section: Mycotoxinsmentioning

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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Natural co-occurrence of mycotoxins in wheat grains from Italy and Syria

Cited by 104 publications

References 31 publications

Presence of Enniatins and Beauvericin in Romanian Wheat Samples: From Raw Material to Products for Direct Human Consumption

Presence of Enniatins and Beauvericin in Romanian Wheat Samples: From Raw Material to Products for Direct Human Consumption

Dietary mycotoxins, co-exposure, and carcinogenesis in humans: Short review

Mycotoxins in Wheat and Mitigation Measures

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