Fusarium Mycotoxins in Two Hulless Oat and Barley Cultivars Used for Food Purposes

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F25328859%3A_____%2F20%3AN0000011" target="_blank" >RIV/25328859:_____/20:N0000011 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/26791251:_____/20:N0000009

Výsledek na webu

<a href="https://www.mdpi.com/2304-8158/9/8/1037" target="_blank" >https://www.mdpi.com/2304-8158/9/8/1037</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods9081037" target="_blank" >10.3390/foods9081037</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Fusarium Mycotoxins in Two Hulless Oat and Barley Cultivars Used for Food Purposes

Popis výsledku v původním jazyce

Hulless oats and hulless barley are highly valued for their excellent nutritional attributes and are increasingly being promoted in human nutrition. However, special attention should be paid to the risk of their contamination by Fusarium mycotoxins, as the rate of mycotoxin reduction during processing could be much lower than that for hulled cereals. In the present study, mycotoxin contamination of two cultivars, each of hulless oats and barley suitable for food purposes were studied in a 3-year field trial established in two contrasting environments. The contents of the mycotoxins regulated by law (deoxynivalenol and zearalenone) were low, and the present legal limits for their maximum content in unprocessed cereals were far from being exceeded. The mycotoxins most frequently occurring in hulless barley were enniatins (enniatin B, enniatin B(1), and enniatin A(1)), beauvericin and nivalenol; hulless oats most frequently contained the HT-2 and T-2 toxins, beauvericin and enniatin B. The contents of enniatins and nivalenol were higher in barley than in oats. Close, positive relationships between the contents of the individual enniatins and between enniatins, beauvericin, and nivalenol were observed, which implies that co-exposure could enhance the toxic potential of these mycotoxins through synergistic effects. The results highlight the need to pay more attention to the occurrence of enniatins, beauvericine, and nivalenol in hulless oats and barley used for food purposes.

Název v anglickém jazyce

Fusarium Mycotoxins in Two Hulless Oat and Barley Cultivars Used for Food Purposes

Popis výsledku anglicky

Hulless oats and hulless barley are highly valued for their excellent nutritional attributes and are increasingly being promoted in human nutrition. However, special attention should be paid to the risk of their contamination by Fusarium mycotoxins, as the rate of mycotoxin reduction during processing could be much lower than that for hulled cereals. In the present study, mycotoxin contamination of two cultivars, each of hulless oats and barley suitable for food purposes were studied in a 3-year field trial established in two contrasting environments. The contents of the mycotoxins regulated by law (deoxynivalenol and zearalenone) were low, and the present legal limits for their maximum content in unprocessed cereals were far from being exceeded. The mycotoxins most frequently occurring in hulless barley were enniatins (enniatin B, enniatin B(1), and enniatin A(1)), beauvericin and nivalenol; hulless oats most frequently contained the HT-2 and T-2 toxins, beauvericin and enniatin B. The contents of enniatins and nivalenol were higher in barley than in oats. Close, positive relationships between the contents of the individual enniatins and between enniatins, beauvericin, and nivalenol were observed, which implies that co-exposure could enhance the toxic potential of these mycotoxins through synergistic effects. The results highlight the need to pay more attention to the occurrence of enniatins, beauvericine, and nivalenol in hulless oats and barley used for food purposes.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/QJ1510204" target="_blank" >QJ1510204: Technologie a metody pro zachování kvality, bezpečnosti a nutriční hodnoty vybraných rostlinných surovin</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2020

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

FOODS

ISSN

2304-8158

e-ISSN

2304-8158

Svazek periodika

9

Číslo periodika v rámci svazku

8

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

13

Strana od-do

AN 1037

Kód UT WoS článku

000564895800001

EID výsledku v databázi Scopus

2-s2.0-85091915335