Production of deoxynivalenol (DON) and DON-3-glucoside during the malting of Fusarium infected hard red spring wheat. (March 2018)

• Record Type: Journal Article
• Authors: Jin, Zhao; Zhou, Bing; Gillespie, James; Gross, Thomas; Barr, John; Simsek, Senay; Brueggeman, Robert; Schwarz, Paul
• Is Part Of: Food control. Volume 85(2018)
• Page Start: 6
• Page End: 10
• Publication Date: 2018-03
• Subjects: Deoxynivalenol -- Deoxynivalenol-3-glucoside -- Fusarium -- Tri5 DNA -- Wheat -- Malting; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2017.09.002
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: Wheat is increasingly utilized in malting and beer brewing, but there is little information on the behavior of Deoxynivalenol (DON) and DON-3-glucoside (DON-3-G) during the malting of Fusarium infected wheat. In this study, twenty Hard Red Spring wheat samples (DON levels of 0–10.13 μg/g) were micro-malted following 2- and 6- months of storage. DON was determined by GC-MS, DON-3-G by LC-MS and Fusarium Tri5 DNA by real-time PCR. When initially malted, DON levels increased by an average of 460% over that detected in 15 wheat samples which had original DON levels above the quantification limit (0.20 μg/g). DON levels in all the 15 malts exceeded of the FDA adversary limit of 1.00 μg/g. DON-3-G/DON ratios increased from 23 to 64 mol% following malting. The increase of DON and DON-3-G was attributed to the Fusarium growth in malting, with Tri5 DNA increasing by an average of 7.6- fold. The viability of Fusarium decreased in the later malting, but DON levels fell below 1.00 μg/g for only two malts. Levels of DON-3-G in the malts did not change significantly between the two malting dates.