Fate of deoxynivalenol and deoxynivalenol-3-glucoside during cereal-based thermal food processing: a review study

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62690094%3A18450%2F17%3A50005179" target="_blank" >RIV/62690094:18450/17:50005179 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/00179906:_____/17:10334561

Výsledek na webu

<a href="http://dx.doi.org/10.1007/s12550-016-0263-9" target="_blank" >http://dx.doi.org/10.1007/s12550-016-0263-9</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s12550-016-0263-9" target="_blank" >10.1007/s12550-016-0263-9</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Fate of deoxynivalenol and deoxynivalenol-3-glucoside during cereal-based thermal food processing: a review study

Popis výsledku v původním jazyce

Deoxynivalenol (DON), the most commonly occurring trichothecene in nature, may affect animal and human health through causing diarrhea, vomiting, gastrointestinal inflammation, and immunomodulation. DON-3-glucoside (DON-3G) as a major plant metabolite of the mycotoxin is another Bemerging^ food safety issue in recent years. Humans may experience potential health risks by consuming DONcontaminated food products. Thus, it is crucial for human and animal health to study also the degradation of DON and DON-3G during thermal food processing. Baking, boiling, steaming, frying, and extrusion cooking are commonly used during thermal food processing and have promising effects on the reduction of mycotoxins in food. For DON, however, the observed effects of these methods, as reported in numerous studies, are ambiguous and do not present a clear picture with regard to reduction or transformation. This review summarized the influence of thermal processing on the stability of DON and the formation of degradation/conversion products. Besides this, also a release of DON and DON-3G from food matrix as well as the release of DON from DON-3G during processing is discussed. In addition, some conflicting findings as reported from the studies on thermal processing as well as cause-effect relationships of the different thermal procedures are explored. Finally, the potential toxic profiles of DON degradation products are discussed as well when data are available.

Název v anglickém jazyce

Fate of deoxynivalenol and deoxynivalenol-3-glucoside during cereal-based thermal food processing: a review study

Popis výsledku anglicky

Deoxynivalenol (DON), the most commonly occurring trichothecene in nature, may affect animal and human health through causing diarrhea, vomiting, gastrointestinal inflammation, and immunomodulation. DON-3-glucoside (DON-3G) as a major plant metabolite of the mycotoxin is another Bemerging^ food safety issue in recent years. Humans may experience potential health risks by consuming DONcontaminated food products. Thus, it is crucial for human and animal health to study also the degradation of DON and DON-3G during thermal food processing. Baking, boiling, steaming, frying, and extrusion cooking are commonly used during thermal food processing and have promising effects on the reduction of mycotoxins in food. For DON, however, the observed effects of these methods, as reported in numerous studies, are ambiguous and do not present a clear picture with regard to reduction or transformation. This review summarized the influence of thermal processing on the stability of DON and the formation of degradation/conversion products. Besides this, also a release of DON and DON-3G from food matrix as well as the release of DON from DON-3G during processing is discussed. In addition, some conflicting findings as reported from the studies on thermal processing as well as cause-effect relationships of the different thermal procedures are explored. Finally, the potential toxic profiles of DON degradation products are discussed as well when data are available.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10609 - Biochemical research methods

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2017

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

—

Svazek periodika

33

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

13

Strana od-do

79-91

Kód UT WoS článku

000392347800009

EID výsledku v databázi Scopus

2-s2.0-84995802732