Untargeted LC–MS based 13C labelling provides a full mass balance of deoxynivalenol and its degradation products formed during baking of crackers, biscuits and bread

Stadler, David; Lambertini, Francesca; Bueschl, Christoph; Wiesenberger, Gerlinde; Hametner, Christian; Schwartz-Zimmermann, Heidi E.; Hellinger, Roland; Sulyok, Michael; Lemmens, Marc; Schuhmacher, Rainer; Suman, Michele; Berthiller, Franz; Krska, Rudolf

doi:10.1016/j.foodchem.2018.11.150

Cited by 30 publications

(43 citation statements)

References 26 publications

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“…When deoxynivalenol (DON, 38) was incubated with rat liver microsomes (RLM), the isomer iso-DON (86) was formed with isomerization [71]. Iso-DON (86), which was less toxic than DON (38), was also found to be converted from DON (38) under harsh condition non-enzymatically [116]. Other transformed products included iso-DON-3-GlcA (92), iso-DON-8-GlcA (93) and DON-8,15-hemiketal-8-GlcA (144) (Figures S75 and S76) [71].…”

Section: Miscellaneous Reactionsmentioning

confidence: 99%

Detoxification of Mycotoxins through Biotransformation

Yin

et al. 2020

Toxins

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Mycotoxins are toxic fungal secondary metabolites that pose a major threat to the safety of food and feed. Mycotoxins are usually converted into less toxic or non-toxic metabolites through biotransformation that are often made by living organisms as well as the isolated enzymes. The conversions mainly include hydroxylation, oxidation, hydrogenation, de-epoxidation, methylation, glycosylation and glucuronidation, esterification, hydrolysis, sulfation, demethylation and deamination. Biotransformations of some notorious mycotoxins such as alfatoxins, alternariol, citrinin, fomannoxin, ochratoxins, patulin, trichothecenes and zearalenone analogues are reviewed in detail. The recent development and applications of mycotoxins detoxification through biotransformation are also discussed.

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Section: Miscellaneous Reactionsmentioning

confidence: 99%

Detoxification of Mycotoxins through Biotransformation

Yin

et al. 2020

Toxins

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“…Most studies have assumed that the degradation of DON during baking leads to a reduction in toxicity. Further studies are needed to confirm whether the already known degradation products will still be transformed, and whether matrix entrapment and bound forms will occur (Stadler et al., 2019). The degradation of DON in baking cannot be determined merely by detecting a decrease in DON concentration.…”

Section: Fate Of Don During Food Processingmentioning

confidence: 99%

“…The latter found that that fermentation temperature was considerably more crucial than baking temperature in reducing DON. DON was converted into isoDON, norDON B, and norDON C during baking of bread, crackers, and biscuits (Stadler et al., 2019). In bread, DON was reduced by 2%.…”

Section: Fate Of Don During Food Processingmentioning

confidence: 99%

Deoxynivalenol: Masked forms, fate during food processing, and potential biological remedies

Guo

Wang

et al. 2020

Comp Rev Food Sci Food Safe

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Deoxynivalenol (DON) has drawn global attention because of its prevalence and significant effects on human or animal health. Biological remedies for DON have been developed from preharvest to postharvest. Applying microbes, including bacteria, fungi (yeast and molds), and enzymes, results in inhibited synthesis, structural destruction, or adsorption of DON. DON can be degraded into masked forms by phase I metabolism or phase II metabolism. During food processing, DON content changes dynamically and is even transformed. Physical, chemical, thermal, or biological processes physically reduce DON content. Temperature, heating time, enzymes, food additives, microorganisms, food composition, contamination level, and other ingredients are key factors. Although DON content can be reduced during food processing, increases in other toxins, such as DON‐3‐β‐d‐glucoside and 3‐acetyl‐DON, can be potentially risky. The application of biodegradation methods in food processing bears research significance. Both microorganisms and enzymes can be potentially used. Novel techniques, such as RNA interference, omics technologies, or enzymes coupled with the genetic engineering method, can be introduced. This review systematically updates the understanding of masked forms of DON, biological degradation strategy, fate of DON during processing, and future trends for biodegradation. Challenges to the successful application of biological methods may include the stability and suitability of the detoxification agents, security of degradation products, and successful application for industrial production.

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“…Deoxynivalenol (DON), as a serious natural source of global contaminant, is one of the most common mycotoxins produced by several pathogenic fungi, such as Fusarium graminearum [1]. DON is generally stable and therefore not easily destroyed or removed from food even after processing [2]. DON contamination is very widespread, which not only brings great loss to feed enterprises and breeders, but also threatens human health.…”

Section: Introductionmentioning

confidence: 99%

Dietary exposure of deoxynivalenol affected cytochrome P450 and growth related-gene expression via DNA methylation in piglet liver

Liu

Zhu

et al. 2020

Preprint

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Background Deoxynivalenol (DON) is an inevitable contaminant in animal feed and human food and can lead to decreased appetite and growth retardation in children and piglets, which are often used as models for children. Hepatotoxicity induced by DON is closely related to growth inhibition. Although many molecular mechanisms are related to the liver damage caused by DON, few studies have been done on cytochrome P450 (CYP450s) and DNA methylation, and the role of DNA methylation in growth inhibition of piglets was also unclear. Results In the present study, piglets were randomly assigned to the following three different dietary treatments for 4 weeks: control diet, diet containing 1 mg DON/kg feed, and diet containing 3 mg DON/kg feed. Compared to the control group, elevated alanine aminotransferase activity and globulin level were observed in DON groups; however, aspartate aminotransferase activity was decreased in 3 mg/kg DON group. DON exposure increased the mRNA expression of CYP450s including CYP1A1, CYP1A2, CYP2B22, CYP2C33, CYP2D25, CYP2E1, CYP3A22 and CYP3A39, in which DNA methylation was involved in the regulation of the expression of these enzymes. By estimating the benchmark dose value of the metabolic enzymes, CYP1A1 was found to be the most sensitive metabolic enzyme to evaluate the clinical liver injury caused by DON. DON upregulated the expression of DNA methyltransferases (DNMT1 and DNMT3B) in a dose-dependent manner, thus increasing the level of 5-mC in the whole genome. Notably, DON downregulated the expression of nicotinamide n-methyltransferase, possibly reducing the weight of the piglets. Additionally, 1 mg/kg DON decreased the expression of galanin-like peptide (GALP), while 3 mg/kg DON significantly increased the level of GALP through DNA methylation, thus affecting the appetite of the piglets. DON can significantly reduce the methylation level of insulin-like growth factor 1 (IGF-1) promoter and thus increase its expression. Conclusions Taken together, increased CYP450 expression and DNA methylation are important mechanisms of liver injury and growth inhibition induced by DON, which provide future reference values determination of antagonistic toxicity.

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Untargeted LC–MS based 13C labelling provides a full mass balance of deoxynivalenol and its degradation products formed during baking of crackers, biscuits and bread

Cited by 30 publications

References 26 publications

Detoxification of Mycotoxins through Biotransformation

Detoxification of Mycotoxins through Biotransformation

Deoxynivalenol: Masked forms, fate during food processing, and potential biological remedies

Dietary exposure of deoxynivalenol affected cytochrome P450 and growth related-gene expression via DNA methylation in piglet liver

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