Mycotoxins in brewing and malting: is every sample contaminated with mycotoxins?

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F25%3AN0000011" target="_blank" >RIV/60193697:_____/25:N0000011 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60461373:22330/25:43930263 RIV/00216305:26310/26:0200427

Výsledek na webu

<a href="https://link.springer.com/article/10.1007/s12550-024-00579-6" target="_blank" >https://link.springer.com/article/10.1007/s12550-024-00579-6</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s12550-024-00579-6" target="_blank" >10.1007/s12550-024-00579-6</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Mycotoxins in brewing and malting: is every sample contaminated with mycotoxins?

Popis výsledku v původním jazyce

Mycotoxins are secondary metabolites of fungi and represent a serious problem for human health. Due to growing interest, various aspects have been widely studied by scientific groups. One of these aspects relates to the food industry and associated beer production. Mycotoxins can be present in the basic raw materials for beer production as well as in brewed beer. Problematic mycotoxins that pose a serious risk of toxicity are aflatoxins especially aflatoxin B1 (AFB1), fumonisins (FBs), and zearalenone (ZEN) and its metabolites, deoxynivalenol (DON) including its acetylated forms and also the modified form deoxynivalenol-3-glucoside (DON-3G), T-2 toxin, HT-2 toxin, and ochratoxin A. The Research Institute of Brewing and Malting has been dealing with the issue of mycotoxins since 2008. This study describes the analysis of the above mycotoxins during 2020–2024 in barley (n = 775), malt (n = 751), and commercially available beers (n = 522) using QuEChERS, immunoaffinity columns, and UPLC-MS/MS. The results showed positive samples of mycotoxins in brewing and malting matrices at the level of micrograms per kilogram (barley, malt) and nanograms per liter for beer. Therefore, it is a residual concentration and the accurate quantitative determination of mycotoxins, correct interpretation of the results in connection with toxicological values, and the maximum permissible levels of mycotoxins play a key role in global food safety and consumer protection.

Název v anglickém jazyce

Mycotoxins in brewing and malting: is every sample contaminated with mycotoxins?

Popis výsledku anglicky

Mycotoxins are secondary metabolites of fungi and represent a serious problem for human health. Due to growing interest, various aspects have been widely studied by scientific groups. One of these aspects relates to the food industry and associated beer production. Mycotoxins can be present in the basic raw materials for beer production as well as in brewed beer. Problematic mycotoxins that pose a serious risk of toxicity are aflatoxins especially aflatoxin B1 (AFB1), fumonisins (FBs), and zearalenone (ZEN) and its metabolites, deoxynivalenol (DON) including its acetylated forms and also the modified form deoxynivalenol-3-glucoside (DON-3G), T-2 toxin, HT-2 toxin, and ochratoxin A. The Research Institute of Brewing and Malting has been dealing with the issue of mycotoxins since 2008. This study describes the analysis of the above mycotoxins during 2020–2024 in barley (n = 775), malt (n = 751), and commercially available beers (n = 522) using QuEChERS, immunoaffinity columns, and UPLC-MS/MS. The results showed positive samples of mycotoxins in brewing and malting matrices at the level of micrograms per kilogram (barley, malt) and nanograms per liter for beer. Therefore, it is a residual concentration and the accurate quantitative determination of mycotoxins, correct interpretation of the results in connection with toxicological values, and the maximum permissible levels of mycotoxins play a key role in global food safety and consumer protection.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40106 - Agronomy, plant breeding and plant protection; (Agricultural biotechnology to be 4.4)

Projekt

<a href="/cs/project/QL24010109" target="_blank" >QL24010109: Biologická ochrana ječmene během sladování</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

2025

Kód důvěrnosti údajů

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

Název periodika

Mycotoxin Research

ISSN

0178-7888

e-ISSN

1867-1632

Svazek periodika

41

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

10

Strana od-do

239-248

Kód UT WoS článku

001387194900001

EID výsledku v databázi Scopus

—