PMID- 32545232
OWN - NLM
STAT- MEDLINE
DCOM- 20210302
LR  - 20231111
IS  - 2072-6651 (Electronic)
IS  - 2072-6651 (Linking)
VI  - 12
IP  - 6
DP  - 2020 Jun 11
TI  - Transformations of Selected Fusarium Toxins and Their Modified Forms During Malt 
      Loaf Production.
LID - 10.3390/toxins12060385 [doi]
LID - 385
AB  - An increasing number of studies have found that modified mycotoxins, such as free 
      mycotoxins, naturally occur in food, and severely impact food safety. The present 
      study investigated concentrations of trichothecenes nivalenol (NIV), 
      deoxynivalenol (DON), and zearalenone (ZEN), together with their modified forms, 
      nivalenol-3-glucoside (NIV-3G), deoxynivalenol-3-glucoside (DON-3G), and 
      zearalenone-14-glucoside (ZEN-14G) and zearalenone-14-sulfate (ZEN-14S), 
      respectively, at successive stages of malt loaf production (flour, dough 
      kneading/fermentation, loaf baking). Toxins in bakery products originate in flour 
      produced from wheat grain that is naturally contaminated with Fusarium culmorum. 
      Mycotoxin concentrations were determined using high-performance liquid 
      chromatography-high resolution mass spectrometry, and did not significantly 
      change during the successive stages of bread production. After the dough 
      kneading/fermentation stage, concentrations of NIV-3G and DON-3G were slightly 
      increased, whereas those of ZEN and ZEN-14S were slightly decreased. The largest 
      average decrease (21%) was found in ZEN-14G. After the baking stage, the average 
      concentrations of NIV-3G, DON-3G, ZEN-14S, and ZEN-14G in the loaf crumb and 
      crust decreased by 23%, 28%, 27%, and 20%, respectively, compared with those in 
      the dough. During this technical process, the concentration of ZEN-14G in loaf 
      crumb significantly decreased by an average of 48%, and those of ZEN, ZEN-14S, 
      and ZEN-14G in loaf crust decreased by an average of 29%, 42%, and 48%, 
      respectively. Considering the possibility of modified mycotoxins degradation to 
      free forms, as well as the ability to synthesize them from free forms during 
      technological processes, it would be prudent to consider them together during 
      analysis.
FAU - Bryla, Marcin
AU  - Bryla M
AUID- ORCID: 0000-0002-1855-3610
AD  - Department of Food Analysis, Prof. Waclaw Dabrowski Institute of Agricultural and 
      Food Biotechnology, Rakowiecka 36, 02-532 Warsaw, Poland.
FAU - Ksieniewicz-Wozniak, Edyta
AU  - Ksieniewicz-Wozniak E
AD  - Department of Food Analysis, Prof. Waclaw Dabrowski Institute of Agricultural and 
      Food Biotechnology, Rakowiecka 36, 02-532 Warsaw, Poland.
FAU - Waskiewicz, Agnieszka
AU  - Waskiewicz A
AD  - Department of Chemistry, Poznan University of Life Sciences, Wojska Polskiego 75, 
      60-625 Poznan, Poland.
FAU - Yoshinari, Tomoya
AU  - Yoshinari T
AD  - Division of Microbiology, National Institute of Health Sciences, 3-25-26 
      Tonomachi, Kawasaki-ku, Kawasaki-shi, Kanagawa 210-9501, Japan.
FAU - Szymczyk, Krystyna
AU  - Szymczyk K
AD  - Department of Food Analysis, Prof. Waclaw Dabrowski Institute of Agricultural and 
      Food Biotechnology, Rakowiecka 36, 02-532 Warsaw, Poland.
FAU - Podolska, Grazyna
AU  - Podolska G
AUID- ORCID: 0000-0003-1782-712X
AD  - Department of Cereal Crop Production, Institute of Soil Science and Plant 
      Cultivation-State Research Institute, Czartoryskich 8, 24-100 Pulawy, Poland.
FAU - Gwiazdowski, Romuald
AU  - Gwiazdowski R
AD  - Department of Pesticide Investigation, Institute of Plant Protection-National 
      Research Institute, Wladyslawa Wegorka 20, 60-318 Poznan, Poland.
FAU - Kubiak, Krzysztof
AU  - Kubiak K
AD  - Department of Pesticide Investigation, Institute of Plant Protection-National 
      Research Institute, Wladyslawa Wegorka 20, 60-318 Poznan, Poland.
LA  - eng
GR  - 2016/21/D/NZ9/02597/Narodowe Centrum Nauki/International
PT  - Comparative Study
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20200611
PL  - Switzerland
TA  - Toxins (Basel)
JT  - Toxins
JID - 101530765
RN  - 0 (Mycotoxins)
RN  - Fusarium culmorum
SB  - IM
MH  - Biotransformation
MH  - Bread/*microbiology
MH  - Cooking
MH  - Edible Grain/*microbiology
MH  - Fermentation
MH  - Flour/*microbiology
MH  - *Food Microbiology
MH  - Fusarium/*metabolism
MH  - Hot Temperature
MH  - Mycotoxins/*metabolism
MH  - Triticum/*microbiology
PMC - PMC7354580
OTO - NOTNLM
OT  - Fusarium toxins
OT  - baking
OT  - bread
OT  - malt
OT  - modified mycotoxins
OT  - trichothecenes
OT  - zearalenone
COIS- The authors declare no conflict of interest.
EDAT- 2020/06/18 06:00
MHDA- 2021/03/03 06:00
PMCR- 2020/06/01
CRDT- 2020/06/18 06:00
PHST- 2020/05/17 00:00 [received]
PHST- 2020/06/08 00:00 [revised]
PHST- 2020/06/10 00:00 [accepted]
PHST- 2020/06/18 06:00 [entrez]
PHST- 2020/06/18 06:00 [pubmed]
PHST- 2021/03/03 06:00 [medline]
PHST- 2020/06/01 00:00 [pmc-release]
AID - toxins12060385 [pii]
AID - toxins-12-00385 [pii]
AID - 10.3390/toxins12060385 [doi]
PST - epublish
SO  - Toxins (Basel). 2020 Jun 11;12(6):385. doi: 10.3390/toxins12060385.