Effect of sourdough processing and baking on the content of enniatins and beauvericin in wheat and rye bread

European Food Research and Technology

Volumn 238, Issue 4, 2014, Pages 581-587

  Hu, Ling ^a   Koehler, Peter ^b   Rychlik, Michael ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

Baking; Beauvericin; Bread; Enniatins; Mycotoxins; Stable isotope dilution assay

Indexed keywords

ISOTOPES;

BAKING; BEAUVERICIN; BREAD; ENNIATINS; MYCOTOXINS; STABLE ISOTOPE DILUTION ASSAY;

FOOD PRODUCTS;

EID: 84899026621     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-013-2133-4     Document Type: Article

References (29)

1. Logrieco A, Moretti A, Ritieni A, Chelkowski J, Altomare C, Bottalico A, Randazzo G (1993) Natural occurrence of beauvericin in preharvest Fusarium subglutinans infected corn ears in Poland. J Agric Food Chem 41: 2149-2152.
2. Logrieco A, Rizzo A, Ferracane R, Ritieni A (2002) Occurrence of beauvericin and enniatins in wheat affected by Fusarium avenaceum head blight. Appl Environ Microbiol 68: 82-85.
3. Jestoi M, Somma MC, Kouva M, Veijalainen P, Rizzo A, Ritieni A, Peltonen K (2004) Levels of mycotoxins and sample cytotoxicity of selected organic and conventional grain-based products purchased from Finnish and Italian markets. Mol Nutr Food Res 48: 299-307.
4. Uhlig S, Torp M, Heier BT (2006) Beauvericin and enniatins A, A1, B and B1 in Norwegian grain: a survey. Food Chem 94: 193-201.
5. Sørensen JL, Nielsen KF, Rasmussen PH, Thrane U (2008) Development of a LC-MS/MS method for the analysis of enniatins and beauvericin in whole fresh and ensiled maize. J Agric Food Chem 56: 10439-10443.
6. Meca G, Zinedine A, Blesa J, Font G, Mañes J (2010) Further data on the presence of Fusarium emerging mycotoxins enniatins, fusaproliferin and beauvericin in cereals available on the Spanish markets. Food Chem Toxicol 48: 1412-1416.
7. Mahnine N, Meca G, Elabidi A, Fekhaoui M, Saoiabi A, Font G, Mañes J, Zinedine A (2011) Further data on the levels of emerging Fusarium mycotoxins enniatins (A, A1, B, B1), beauvericin and fusaproliferin in breakfast and infant cereals from Morocco. Food Chem 124: 481-485.
8. Hamill RL, Higgens CE, Boaz ME, Gorman M (1969) The structure of beauvericin, a new depsipeptide antibiotic toxic to Artemia salina. Tetrahedron Lett 10: 4255-4258.
9. Gupta S, Krasnoff SB, Underwood NL, Renwick JAA, Roberts DW (1991) Isolation of beauvericin as an insect toxin from Fusarium semitectum and Fusarium moniliforme var. subglutinans. Mycopathologia 115: 185-189.
10. Tan DC, Flematti GR, Ghisalberti EL, Sivasithamparam K, Barbetti MJ (2011) Toxigenicity of enniatins from western Australian Fusarium species to brine shrimp (Artemia franciscana). Toxicon 57: 817-825.
11. Burmeister HR, Plattner RD (1987) Enniatin production by Fusarium tricinctum and its effects on germinating wheat seeds. Phytopathology 77: 1483-1487.
12. Ivanova L, Skjerve E, Eriksen GS, Uhlig S (2006) Cytotoxicity of enniatins A, A1, B, B1, B2 and B3 from Fusarium avenaceum. Toxicon 47: 868-876.
13. Tomoda H, Huang X-H, Cao J, Nishida H, Nagao R, Okuda S, Tanaka H, Omura S, Arai H, Inoue K (1992) Inhibition of acyl-CoA: cholesterol acyltransferase activity by cyclodepsipeptide antibiotics. J Antibiot 45: 1626-1632.
14. Bullerman LB, Bianchini A (2007) Stability of mycotoxins during food processing. Int J Food Microbiol 119: 140-146.
15. Lancova K, Hajslova J, Kostelanska M, Kohoutkova J, Nedelnik J, Moravcova H, Vanova M (2008) Fate of trichothecene mycotoxins during the processing: milling and baking. Food Addit Contam 25: 650-659.
16. Kostelanska M, Dzuman Z, Malachova A, Capouchova I, Prokinova E, Skerikova A, Hajslova J (2011) Effects of milling and baking technologies on levels of deoxynivalenol and its masked form deoxynivalenol-3-glucoside. J Agric Food Chem 59: 9303-9312.
17. Monaci L, Angelis ED, Visconti A (2011) Determination of deoxynivalenol, T-2 and HT-2 toxins in a bread model food by liquid chromatography-high resolution-orbitrap-mass spectrometry equipped with a high-energy collision dissociation cell. J Chromatogr A 1218: 8646-8654.
18. 1 in bread making. Mycotoxin Res 12: 73-78.
19. Valle-Algarra FM, Mateo EM, Medina Á, Mateo F, Gimeno-Adelantado JV, Jiménez M (2009) Changes in ochratoxin A and type B trichothecenes contained in wheat flour during dough fermentation and bread-baking. Food Addit Contam 26: 896-906.
20. Vaclavikova M, Malachova A, Veprikova Z, Dzuman Z, Zachariasova M, Hajslova J (2013) 'Emerging' mycotoxins in cereals processing chains: changes of enniatins during beer and bread making. Food Chem 136: 750-757.
21. Flander L, Suortti T, Katina K, Poutanen K (2011) Effects of wheat sourdough process on the quality of mixed oat-wheat bread. LWT Food Sci Technol 44: 656-664.
22. Katina K, Arendt E, Liukkonen K-H, Autio K, Flander L, Poutanen K (2005) Potential of sourdough for healthier cereal products. Trends Food Sci Technol 16: 104-112.
23. 3-labeled enniatins and beauvericin and their application to stable isotope dilution assays. J Agric Food Chem 60: 7129-7136.
24. Abbas HK, Mirocha CJ, Pawlosky RJ, Pusch DJ (1985) Effect of cleaning, milling, and baking on deoxynivalenol in wheat. Appl Environ Microbiol 50: 482-486.
25. Simsek S, Burgess K, Whitney KL, Gu Y, Qian SY (2012) Analysis of deoxynivalenol and deoxynivalenol-3-glucoside in wheat. Food Control 26: 287-292.
26. Young JC, Fulcher RG, Hayhoe JH, Scott PM, Dexter JE (1984) Effect of milling and baking on deoxynivalenol (vomitoxin) content of eastern Canadian wheats. J Agric Food Chem 32: 659-664.
27. Samar MM, Neira MS, Resnik SL, Pacin A (2001) Effect of fermentation on naturally occurring deoxynivalenol (DON) in Argentinean bread processing technology. Food Addit Contam 18: 1004-1010.
28. Hazel CM, Patel S (2004) Influence of processing on trichothecene levels. Toxicol Lett 153: 51-59.
29. Siegel D, Feist M, Proske M, Koch M, Nehls I (2010) Degradation of the Alternaria mycotoxins alternariol, alternariol monomethyl ether, and altenuene upon bread baking. J Agric Food Chem 58: 9622-9630.