Article Dans Une Revue Food Additives and Contaminants Année : 2008

TRANFSER OF FUSARIUM MYCOTOXINS AND “MASKED” DEOXYNIVALENOL (DEOXYNIVALENOL-3-GLUCOSIDE) FROM FIELD BARLEY THROUGH MALT TO BEER

Résumé

The fate of 5 Fusarium toxins- deoxynivalenol (DON), sum of 15- and 3-acetyl-deoxynivalenol (ADONs), HT-2 toxin (HT-2) representing main trichothecenes and zearalenone (ZON)- during the malting and brewing processes was investigated. In addition to these “free” mycotoxins, also occurrence of deoxynivalenol-3-glucoside (DON-3-Glc) was, to our knowledge, for the first time, monitored in beer production chain (currently, only DON and ZON are regulated). Two batches of barley, naturally infected and artificially inoculated with Fusarium Spp. during the time of flowering, were used as a raw material for processing experiments. Highly sensitive procedure employing high performance liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS) was validated for analysis of “free” Fusarium mycotoxins and DON conjugate in all types of examined matrices. The method is able to detect also nivalenol (NIV), fusarenon-X (FUS-X) and T-2 toxin (T-2), nevertheless, none of them was found in any of samples. While steeping of barley grains (the first step in malting process) apparently reduced Fusarium mycotoxin levels to below their quantification limits (5 - 10 µg/kg), their successive accumulation occurred during germination. In malt, the content of monitored mycotoxins was higher as compared to original barley, the most distinct increase was found to our surprise for DON-3-Glc. During the brewing process, further enormous growth of its levels occurred. Concentrations of this “masked” DON in final beers even exceeded “free” DON, while in malt grists, this trichothecene was the most abundant, DON/DON-3-Glc ratio was approx. 5/1 in both sample series. When calculating mass balance, no significant changes were observed during brewing for ADONs, the content of DON and ZON slightly decreased, by 30% in maximum. Only traces of HT-2 were detected in some processing intermediates (wort after trub removal and green beer).

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hal-00577439 , version 1 (17-03-2011)

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Katerina Lancova, Jana Hajslova, Jan Poustka, Alexandra Krplova, Milena Zachariasova, et al.. TRANFSER OF FUSARIUM MYCOTOXINS AND “MASKED” DEOXYNIVALENOL (DEOXYNIVALENOL-3-GLUCOSIDE) FROM FIELD BARLEY THROUGH MALT TO BEER. Food Additives and Contaminants, 2008, 25 (06), pp.732-744. ⟨10.1080/02652030701779625⟩. ⟨hal-00577439⟩

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