Fusarium Mycotoxins Stability during the Malting and Brewing Processes
Abstract
:1. Introduction
2. Results
2.1. Method Validation
2.2. DON and ZEN Stability during the Malting and Brewing Processes
2.3. Mycotoxin Dietary Intake Estimation from Beer Consumption
3. Discussion
4. Material and Methods
4.1. Samples
4.2. Chemicals and Reagents
4.3. Malting and Brewing Process
4.4. Extraction and Mycotoxin Cleanup
4.5. LC/MS-MS Method for Analysis
4.6. Estimation of the Average Tolerable Daily Intake (TDI) and Maximum Tolerable Daily Intake
4.7. Statistical Analysis
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Analytes | Matrix | Spiking Level (ng/mL) | Recovery (%) | RSD c (%) | LOD *d | LOQ *e |
---|---|---|---|---|---|---|
DON a | Grains (malt) | 100 | 92.1 | 9.2 | 3.5 | 11.6 |
500 | 92.9 | 2.9 | ||||
1000 | 87.6 | 4.4 | ||||
Liquid (wort) | 50 | 90.6 | 1.4 | 0.5 | 1.6 | |
100 | 91.5 | 2.0 | ||||
250 | 94.6 | 1.4 | ||||
ZEN b | Grains (malt) | 50 | 89.6 | 5.3 | 2.8 | 9.2 |
250 | 99.8 | 2.9 | ||||
500 | 105.7 | 0.4 | ||||
Liquid (wort) | 10 | 85.8 | 1.1 | 2.0 | 6.7 | |
50 | 89.2 | 0.9 | ||||
100 | 97.9 | 0.8 |
Process | Steps | DON (µg/kg) | ZEN (µg/kg) | ||||
---|---|---|---|---|---|---|---|
Average | Maximum | Minimum | Average | Maximum | Minimum | ||
Malting | Barley | 3835 | 5204 | 2687 | 1070 | 3596 | 175 |
Water 1st day | 599 | 851 | 470 | 12 | 21 | 3 | |
Steeping 1st day | 1319 | 2906 | 438 | 222 | 1045 | 53 | |
Steeping 3rd day | 1442 | 2103 | 754 | 799 | 2602 | 15 | |
Germination 1st day | 1308 | 2641 | 617 | 618 | 2385 | 57 | |
Germination 3rd day | 1858 | 2957 | 822 | 1172 | 2854 | 140 | |
Malt | 1211 | 1780 | 728 | 392 | 1386 | 95 | |
Rootlets | 1797 | 2181 | 1431 | 1122 | 1735 | 206 | |
Brewing | Wort | 1105 | 1505 | 808 | 25 | 64 | 9 |
Spent grains | 1068 | 1742 | 590 | 1429 | 3188 | 200 | |
After boiling | 1132 | 1483 | 840 | <LOQ | <LOQ | <LOQ | |
After fermentation/beer | 1089 | 1414 | 863 | <LOQ | <LOQ | <LOQ | |
Yeast | 166 | 241 | 89 | <LOQ | <LOQ | <LOQ |
DON | ||
---|---|---|
Level Study | Level Regulation | |
Mean (µg/L) | 272.17 | 88.75 |
Daily average exposure (µg/kg/bw) | 0.77 | 0.25 |
Tolerable daily intake (µg/kg/bw) | 1 | 1 |
% of tolerable daily intake | 77 | 25 |
Mycotoxin | Retention Time (min.) | Precursor ion (m/z) | Product ion (m/z) * | Normalized CE (%) | Tube Lens |
---|---|---|---|---|---|
DON | 6.3 | 355 | 295C | 34 | 15 |
265Q | |||||
ZEN | 16.2 | 317 | 273C | 64 | 15 |
299Q |
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Piacentini, K.C.; Běláková, S.; Benešová, K.; Pernica, M.; Savi, G.D.; Rocha, L.O.; Hartman, I.; Čáslavský, J.; Corrêa, B. Fusarium Mycotoxins Stability during the Malting and Brewing Processes. Toxins 2019, 11, 257. https://doi.org/10.3390/toxins11050257
Piacentini KC, Běláková S, Benešová K, Pernica M, Savi GD, Rocha LO, Hartman I, Čáslavský J, Corrêa B. Fusarium Mycotoxins Stability during the Malting and Brewing Processes. Toxins. 2019; 11(5):257. https://doi.org/10.3390/toxins11050257
Chicago/Turabian StylePiacentini, Karim C., Sylvie Běláková, Karolína Benešová, Marek Pernica, Geovana D. Savi, Liliana O. Rocha, Ivo Hartman, Josef Čáslavský, and Benedito Corrêa. 2019. "Fusarium Mycotoxins Stability during the Malting and Brewing Processes" Toxins 11, no. 5: 257. https://doi.org/10.3390/toxins11050257