Occurrence of Deoxynivalenol and Ochratoxin A in Beers and Wines Commercialized in Paraguay

Abstract

Alcoholic beverages can be contaminated with mycotoxins. Ochratoxin A (OTA) is the most frequently detected mycotoxinin wine and is produced by several species of Aspergillus. This mycotoxin is nephrotoxic and carcinogenic. In beer, the most commonly identified mycotoxin is deoxynivalenol (DON). Ingestion of food contaminated with DON has been associated with adverse gastrointestinal effects. Despite the harmful effects of mycotoxins on health, there are no regulations regarding their limits in alcoholic beverages in Paraguay. Here we determine the presence of OTA and DON in wine and beer, respectively. Four commercial brands of wine and twenty-nine brands of craft and industrial beerwere tested by the Agra quant ELISA method. One brand of wine was positive for OTA and seven brands of beer (one of them craft) were positive for DON. The values found for both toxins are below the recommended maximum intake proposed by international standards. Giving the high consumption of these products in the country, regulations and monitoring systems mustbe established to check the maximum levels of mycotoxins allowed in alcoholic beverages.

Assessment of Mycotoxin Exposure in a Rural County of Chile by Urinary Biomarker Determination

“…In this regard, significant associations were observed between beer consumption and DON. Beer is often found to have been contaminated with DON, ZEN, and other mycotoxins prevalent in cereals [ 45 , 46 , 47 ]. There has been an important and sustained increase in the consumption of beer in Chile in recent years, where consumption has gone from 25 to 44 L/year per capita [ 48 ].…”

Advances in Occurrence, Importance, and Mycotoxin Control Strategies: Prevention and Detoxification in Foods

“…Ochratoxin was reported in cereals [28], in species [6], in alcoholic beverages such as in wines [75] and in beer [100], in dried vine fruits [40], in coffee [101], in cocoa and chocolate [102,103], in meat [104], and in milk [96]. Among foods, cereals occupy the first position of the total exposure to OTAs with 60% [105].…”

“…The maximum level of DON of 200 µg/kg was set by the EU in cereal-based baby foods for infants and young children, as well as levels of 750 µg/kg in flour and 500 µg/kg in breads [146]. At high temperatures, DON is a very stable trichothecene (120 • C, moderately stable at 180 • C), as well as soluble in water and in polar solvents such as aqueous methanol, acetonitrile, and ethyl acetate [148], and it is found during the storage and processing of products [100]. The DON effect of protein synthesis inhibition is through binding to the ribosomal subunit, leading to ribotoxic stress [149].…”

Recent Advances in Mycotoxin Analysis and Detection of Mycotoxigenic Fungi in Grapes and Derived Products

“…When grapes are meant for production of either a low-quality wine or a wine produced in large quantities, contamination with mycotoxins is often a problem [38,69]. From the first report on OTA in wine [70] and then after, numerous surveys have been conducted on its presence in several types of wines originating from many countries around the globe [71][72][73], and their findings rank OTA as the most frequently detected mycotoxin in wine. Interestingly, regarding literature on wines, readers can find competent research approaches also investigating the presence of modified forms of OTA, such as its analogs of ochratoxin B, methylochratoxin A, methylochratoxin B, ethylochratoxin A, and ethylochratoxin B in red wines originating from Spain and many other Mediterranean countries [73,74].…”