From wheat to sourdough bread: a laboratory scale study on the fate of deoxynivalenol content
Main Article Content
Keywords
baking, bread, milling, mycotoxins, scouring, sourdough
Abstract
The effect of wheat processing by scouring, milling and sourdough bread making on the fate of deoxynivalenol was studied using wheat samples artificially contaminated with Fusarium graminearum. The scourer assures an intensive treatment of grain surface, allowing the reduction of deoxynivalenol content by 34.6-46.2%. After milling, the deoxynivalenol was found in all wheat mill fractions. The highest deoxynivalenol contents were found in bran fractions (bran and shorts). Concerning the flour fractions, those with low ash content, resulting from the first break and first reduction flours, were found to have higher deoxynivalenol concentrations than other flour fractions. The sourdough fermentation with selected lactic acid bacteria allowed the significant decrease (58.6-66.5%) of deoxynivalenol content of flour, while the spontaneous fermentation induced a much lower decrease (26.2-29.1%). The baking process caused the reduction of deoxynivalenol content by 11.4-15.5% compared to fermented dough.
References
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Boyacioglu, D., Hettiarachcy, N.S. and D’Appolonia, B.L., 1993. Additives affect deoxynivalenol (Vomitoxin) flour during breadmaking. Journal of Food Science 58: 416-418.
Bullerman, L. and Bianchini, A., 2007. Stability of mycotoxins during food processing. International Journal of Food Microbiology 119: 140-146.
Cheli, F., Campagnoli, A., Ventura, V., Brera, C., Berdini, E., Palmaccio, E. and Dell’Orto, V., 2010. Effects of industrial processing on the distributions of deoxynivalenol, cadmium and lead in durum wheat milling fractions. LWT-Food Science and Technology 43: 1050-1057.
Chelkowski, J., Gromadzka, K., Stepien, L., Lenc, L., Kostecki, M. and Berthiller, F., 2012. Fusarium species, zearalenone and deoxynivalenol content in preharvest scabby wheat heads from Poland. World Mycotoxin Journal 5: 133-141.
Dalie, D.K., Deschamps, A.M. and Richard-Forget, F., 2010. Lactic acid bacteria – potential for control of mould growth and mycotoxins: a review. Food Control 21: 370-380.
De Angelis, E., Monaci, L., Pascale, M. and Visconti, A., 2013. Fate of deoxynivalenol, T-2 and HT-2 toxins and their glucoside conjugates from flour to bread: an investigation by highperformance liquid chromatography high-resolution mass spectrometry. Food Additives and Contaminants. Part A, Chemistry, Analysis, Control, Exposure and Risk Assessment 30: 345-355.
Edwards, S.G., Dickin, E.T., MacDonald, S., Buttler, D., Hazel, C.M., Patel, S. and Scudamore, K.A., 2011. Distribution of Fusarium mycotoxins in UK wheat mill fractions. Food Additives and Contaminants. Part A, Chemistry, Analysis, Control, Exposure and Risk Assessment 28: 1694-1704.
El-Nezami, H.S., Kankaanpä, P., Salminen, S. and Ahokas, J., 1998. Physiochemical alterations enhance the ability of dairy strains of lactic acid bacteria to remove aflatoxin from contaminated media. Journal of Food Protection 61: 446-448.
Eugster, W., 2002. Reducing grain contamination in the cleaning section. Tecnica Molitoria International 3: 147-153.
European Commission, 2006. Commission Regulation (EC) no. 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs. Official Journal of the European Communities L364: 5-24.
Fagnano, M., Fiorentino, N., D’Egidio, M.G., Quaranta, F., Ritieni, A., Ferracane, R. and Raimondi, G., 2012. Durum wheat in conventional and organic farming: yield amount and pasta quality in Southern Italy. The Scientific World Journal, DOI: http://dx.doi.org/10.1100/2012/973058.
Foroud, N.A. and Eudes, F., 2009. Trichothecenes in cereal grains. International Journal Molecular Science 10: 147-173.
Garda, J., Macedo, R.M., Faria, R., Bernd, L., Dors, G.C. and Badiale-Furlong, E., 2005. Alcoholic fermentation effects on malt spiked with trichothecenes. Food Control 16: 423-428.
Gartner, B., Munich, M., Kleijer, G. and Mascher, F., 2008. Characterisation of kernel resistance against Fusarium infection in spring wheat by baking quality and mycotoxin assessments. European Journal Plant Phatology 120: 61-68.
Gerez, L.C., Torino, I.M., Rollan, G. and Valdez, F.G., 2009. Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties. Food Control 20: 144-148.
Halasz, A., Lasztity, R., Abonyi, T. and Bata, A., 2009. Decontamination of mycotoxin – containing food and feed by biodegradation. Food Reviews International 25: 284-298.
Isebaert, S., Haesaert, G., Devreese, R., Maene, P., Fremaut, F. and Vlaemynck, G., 2005. Fusarium spp and Fusarium mycotoxins in maize: a problem for Flanders?. CommunicationsinAgriculturaland Applied Biological Sciences 70: 129-136.
Ittu, M., Cana, L., Tabuc, C. and ??ranu, I., 2008. Preliminary evaluation of some factors involved in DON contamination of bread wheat under natural and artificial inoculation. Romanian Agricultural Research 25: 37-41.
Jouany, J.P., 2007. Methods for preventing, decontaminating and minimizing the toxicity of mycotoxins in feed. Animal Feed Science and Technology 137: 342-362.
Kostelanska, M., Dzuman, Z., Malachova, A., Capouchova, I., Prokinova, E., Skerikova, A. and Hajslova, J., 2011. Effects of milling and baking technologies on levels of deoxynivalenol and its masked form deoxynivalenol-3-glucoside. Journal of Agriculture and Food Chemistry 59: 9303-9312.
Krysinska-Traczyk, E., Perkowski, J. and Dutkiewicz, J., 2007. Levels of fungi and mycotoxins in the samples of grain and grain dust collected from five various cereal crops in eastern Poland. Annals of Agricultural and Environmental Medicine 14: 159-167.
Kushiro, M., 2008. Effects of milling and cooking processes on the deoxynivalenol content in wheat. International Journal of Molecular Science 9: 2127-2145.
Laca, A., Mousia, Z., Diaz, M., Webb, C. and Pandiella, S., 2006. Distribution of microbial contamination within cereal grains. Journal of Food Engineering 72: 332-338.
Lancova, K., Hajslova, J., Kostelanska, M., Kohoutkova, J., Nedelnik, J., Moravcova, H. and Vanova, M., 2009. Fate of trichothecene mycotoxins during the processing: milling and baking. Food additives & Contaminants 25: 650-659.
Magan, N., Aldred, D. and Medina, A., 2012. Food security, climate change and mycotoxins. Quality Assurance and Safety of Crops and Foods 4: 145.
Manasikan, T., Mayuko, O., Tomomi, K., Hiroyuki, N., Hitoshi, N., Hiroshi, O., Takashi, N. and Masayo, K., 2010. Distribution of deoxynivalenol and nivalenol in milling fractions from Fusarium-infected Japanese wheat cultivars. Journal of Food Protection 73: 1817-1823.
Neira, M.S., Pacin, A.M., Martinez, E.J., Molto, G. and Resnik, S.L., 1997. The effects of bakery processing of natural deoxynivalenol contamination. International Journal of Food Microbiology 37: 21-25.
Niderkorn, V., Boudra, H. and Morgavi, D.P., 2006. Binding of Fusariummycotoxins by fermentative bacteria in vitro. Journal of Applied Microbiology 101: 849-856.
Nishio, Z., Takata, K., Ito, M., Tanio, M., Tabik, T., Yamauchi, H. and Ban, T., 2010. Deoxynivalenol distribution in flour and bran of spring wheat lines with different levels of Fusarium head blight resistance. Plant Disease 94: 335-338.
Nowicki, T.W., Gaba, D.G., Dexter, J.E., Matsuo, R.R. and Clear, R.M., 1988. Retention of the Fusarium mycotoxin deoxynivalenol in wheat during processing and cooking of spaghetti and noodles. Journal of Cereal Science 8: 189-202.
Pasture, L., 2009. Mycotoxins: keeping the grain trade on track. Farmers Weekly Interactive, Sutton, UK. Available at: http://www.fwi.co.uk/articles/15/05/2009/115556/mycotoxins-keeping-the-grain-trade-on-track.htm.
Pavel, C., 2006. Agregat experimental pentru studiul procesului de decojire a graului. Buletin informative pentru industriile de morarit ?i panificatie 17: 102-105.
Pearson, T.C., Wicklow, D.T. and Pasikatan, M.C., 2004. Reduction of aflatoxin and fumonisin contamination in yellow corn by high-speed dual-wavelength sorting. Cereal Chemistry 81: 490-498.
Seitz, L.M., Yamazaki, W.T., Clements, R.L., Mohr, H.E. and Andrews, L., 1985. Distribution of deoxynivalenol in soft wheat mill streams. Cereal Chemistry 62: 467-469.
Simsek, S., Burgess, K., Whitney, K., Gu, Y. and Qian, S., 2012 Analysis of deoxynivalenol and deoxynivalenol-3-glucoside in wheat. Food Control 26: 287-292.
Suman, M., Bergamini, E., Catellani, D. and Manzitti, A., 2013. Development and validation of a liquid chromatography/linear ion trap mass spectrometry method for the quantitative determination of deoxynivalenol-3-glucoside in processed cereal-derived products. Food Chemistry 136: 1568-1576.
Tabuc, C., Marin, D., Guerre, P., Sesan, T. and Bailly, J.D., 2009. Molds and mycotoxin content of cereals in southeastern Romania. Journal of Food Protection 72: 662-665.
Tkachuk, R., Dexter, J.E., Tipples, K.H. and Nowicki, T.W., 1991. Removal by specific gravity table of tombstone kernels and associated trichothecene from wheat infected with Fusarium head blight. Cereal Chemistry 68: 428-431.
Trigo-Stockli, D.M., Deyoe, C.W., Satumbaga, R.F. and Pedersen, J.R., 1996. Distribution of deoxynivalenol and zearalenone in milled fractions of wheat. Cereal Chemistry 73: 388-391.
Vaclavikova, M., Malachova, A., Veprikova, Z., Dzuman, Z., Zachariasova, M. and Hajslova, J., 2013. Emerging mycotoxins in cereals processing chains: changes of enniatins during beer and bread making. Food Chemistry 136: 750-757.
Visconti, A. and Pascale, M., 2010. An overview on Fusarium mycotoxins in the durum wheat pasta production chain. Cereal Chemistry 87: 21-27.
Zachariasova, M., Hajslova, J., Kostelanska, M., Poustka, J., Krplova, A., Cuhra, P. and Hochel, I., 2008. Deoxynivalenol and its conjugates in beer: a critical assessment of data obtained by9 enzyme-linked immunosorbent assay and liquid chromatography coupled to tandem mass spectrometry. Analytica Chimica Acta 625: 77-86.
American Association of Cereal Chemists (AACC), 2000. Approved methods of the American Association of Cereal Chemists, 10th Ed. Method 44-51. AACC, St. Paul, MN, USA.
Asociatia de Standardizare din Romania (ASRO), 2008. Metode de analiz? a cerealelor si produselor de mcinis. SR ISO 2171:2002, SR 90:2007. ASRO, Bucharest, Romania.
Boyacioglu, D., Hettiarachcy, N.S. and D’Appolonia, B.L., 1993. Additives affect deoxynivalenol (Vomitoxin) flour during breadmaking. Journal of Food Science 58: 416-418.
Bullerman, L. and Bianchini, A., 2007. Stability of mycotoxins during food processing. International Journal of Food Microbiology 119: 140-146.
Cheli, F., Campagnoli, A., Ventura, V., Brera, C., Berdini, E., Palmaccio, E. and Dell’Orto, V., 2010. Effects of industrial processing on the distributions of deoxynivalenol, cadmium and lead in durum wheat milling fractions. LWT-Food Science and Technology 43: 1050-1057.
Chelkowski, J., Gromadzka, K., Stepien, L., Lenc, L., Kostecki, M. and Berthiller, F., 2012. Fusarium species, zearalenone and deoxynivalenol content in preharvest scabby wheat heads from Poland. World Mycotoxin Journal 5: 133-141.
Dalie, D.K., Deschamps, A.M. and Richard-Forget, F., 2010. Lactic acid bacteria – potential for control of mould growth and mycotoxins: a review. Food Control 21: 370-380.
De Angelis, E., Monaci, L., Pascale, M. and Visconti, A., 2013. Fate of deoxynivalenol, T-2 and HT-2 toxins and their glucoside conjugates from flour to bread: an investigation by highperformance liquid chromatography high-resolution mass spectrometry. Food Additives and Contaminants. Part A, Chemistry, Analysis, Control, Exposure and Risk Assessment 30: 345-355.
Edwards, S.G., Dickin, E.T., MacDonald, S., Buttler, D., Hazel, C.M., Patel, S. and Scudamore, K.A., 2011. Distribution of Fusarium mycotoxins in UK wheat mill fractions. Food Additives and Contaminants. Part A, Chemistry, Analysis, Control, Exposure and Risk Assessment 28: 1694-1704.
El-Nezami, H.S., Kankaanpä, P., Salminen, S. and Ahokas, J., 1998. Physiochemical alterations enhance the ability of dairy strains of lactic acid bacteria to remove aflatoxin from contaminated media. Journal of Food Protection 61: 446-448.
Eugster, W., 2002. Reducing grain contamination in the cleaning section. Tecnica Molitoria International 3: 147-153.
European Commission, 2006. Commission Regulation (EC) no. 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs. Official Journal of the European Communities L364: 5-24.
Fagnano, M., Fiorentino, N., D’Egidio, M.G., Quaranta, F., Ritieni, A., Ferracane, R. and Raimondi, G., 2012. Durum wheat in conventional and organic farming: yield amount and pasta quality in Southern Italy. The Scientific World Journal, DOI: http://dx.doi.org/10.1100/2012/973058.
Foroud, N.A. and Eudes, F., 2009. Trichothecenes in cereal grains. International Journal Molecular Science 10: 147-173.
Garda, J., Macedo, R.M., Faria, R., Bernd, L., Dors, G.C. and Badiale-Furlong, E., 2005. Alcoholic fermentation effects on malt spiked with trichothecenes. Food Control 16: 423-428.
Gartner, B., Munich, M., Kleijer, G. and Mascher, F., 2008. Characterisation of kernel resistance against Fusarium infection in spring wheat by baking quality and mycotoxin assessments. European Journal Plant Phatology 120: 61-68.
Gerez, L.C., Torino, I.M., Rollan, G. and Valdez, F.G., 2009. Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties. Food Control 20: 144-148.
Halasz, A., Lasztity, R., Abonyi, T. and Bata, A., 2009. Decontamination of mycotoxin – containing food and feed by biodegradation. Food Reviews International 25: 284-298.
Isebaert, S., Haesaert, G., Devreese, R., Maene, P., Fremaut, F. and Vlaemynck, G., 2005. Fusarium spp and Fusarium mycotoxins in maize: a problem for Flanders?. CommunicationsinAgriculturaland Applied Biological Sciences 70: 129-136.
Ittu, M., Cana, L., Tabuc, C. and ??ranu, I., 2008. Preliminary evaluation of some factors involved in DON contamination of bread wheat under natural and artificial inoculation. Romanian Agricultural Research 25: 37-41.
Jouany, J.P., 2007. Methods for preventing, decontaminating and minimizing the toxicity of mycotoxins in feed. Animal Feed Science and Technology 137: 342-362.
Kostelanska, M., Dzuman, Z., Malachova, A., Capouchova, I., Prokinova, E., Skerikova, A. and Hajslova, J., 2011. Effects of milling and baking technologies on levels of deoxynivalenol and its masked form deoxynivalenol-3-glucoside. Journal of Agriculture and Food Chemistry 59: 9303-9312.
Krysinska-Traczyk, E., Perkowski, J. and Dutkiewicz, J., 2007. Levels of fungi and mycotoxins in the samples of grain and grain dust collected from five various cereal crops in eastern Poland. Annals of Agricultural and Environmental Medicine 14: 159-167.
Kushiro, M., 2008. Effects of milling and cooking processes on the deoxynivalenol content in wheat. International Journal of Molecular Science 9: 2127-2145.
Laca, A., Mousia, Z., Diaz, M., Webb, C. and Pandiella, S., 2006. Distribution of microbial contamination within cereal grains. Journal of Food Engineering 72: 332-338.
Lancova, K., Hajslova, J., Kostelanska, M., Kohoutkova, J., Nedelnik, J., Moravcova, H. and Vanova, M., 2009. Fate of trichothecene mycotoxins during the processing: milling and baking. Food additives & Contaminants 25: 650-659.
Magan, N., Aldred, D. and Medina, A., 2012. Food security, climate change and mycotoxins. Quality Assurance and Safety of Crops and Foods 4: 145.
Manasikan, T., Mayuko, O., Tomomi, K., Hiroyuki, N., Hitoshi, N., Hiroshi, O., Takashi, N. and Masayo, K., 2010. Distribution of deoxynivalenol and nivalenol in milling fractions from Fusarium-infected Japanese wheat cultivars. Journal of Food Protection 73: 1817-1823.
Neira, M.S., Pacin, A.M., Martinez, E.J., Molto, G. and Resnik, S.L., 1997. The effects of bakery processing of natural deoxynivalenol contamination. International Journal of Food Microbiology 37: 21-25.
Niderkorn, V., Boudra, H. and Morgavi, D.P., 2006. Binding of Fusariummycotoxins by fermentative bacteria in vitro. Journal of Applied Microbiology 101: 849-856.
Nishio, Z., Takata, K., Ito, M., Tanio, M., Tabik, T., Yamauchi, H. and Ban, T., 2010. Deoxynivalenol distribution in flour and bran of spring wheat lines with different levels of Fusarium head blight resistance. Plant Disease 94: 335-338.
Nowicki, T.W., Gaba, D.G., Dexter, J.E., Matsuo, R.R. and Clear, R.M., 1988. Retention of the Fusarium mycotoxin deoxynivalenol in wheat during processing and cooking of spaghetti and noodles. Journal of Cereal Science 8: 189-202.
Pasture, L., 2009. Mycotoxins: keeping the grain trade on track. Farmers Weekly Interactive, Sutton, UK. Available at: http://www.fwi.co.uk/articles/15/05/2009/115556/mycotoxins-keeping-the-grain-trade-on-track.htm.
Pavel, C., 2006. Agregat experimental pentru studiul procesului de decojire a graului. Buletin informative pentru industriile de morarit ?i panificatie 17: 102-105.
Pearson, T.C., Wicklow, D.T. and Pasikatan, M.C., 2004. Reduction of aflatoxin and fumonisin contamination in yellow corn by high-speed dual-wavelength sorting. Cereal Chemistry 81: 490-498.
Seitz, L.M., Yamazaki, W.T., Clements, R.L., Mohr, H.E. and Andrews, L., 1985. Distribution of deoxynivalenol in soft wheat mill streams. Cereal Chemistry 62: 467-469.
Simsek, S., Burgess, K., Whitney, K., Gu, Y. and Qian, S., 2012 Analysis of deoxynivalenol and deoxynivalenol-3-glucoside in wheat. Food Control 26: 287-292.
Suman, M., Bergamini, E., Catellani, D. and Manzitti, A., 2013. Development and validation of a liquid chromatography/linear ion trap mass spectrometry method for the quantitative determination of deoxynivalenol-3-glucoside in processed cereal-derived products. Food Chemistry 136: 1568-1576.
Tabuc, C., Marin, D., Guerre, P., Sesan, T. and Bailly, J.D., 2009. Molds and mycotoxin content of cereals in southeastern Romania. Journal of Food Protection 72: 662-665.
Tkachuk, R., Dexter, J.E., Tipples, K.H. and Nowicki, T.W., 1991. Removal by specific gravity table of tombstone kernels and associated trichothecene from wheat infected with Fusarium head blight. Cereal Chemistry 68: 428-431.
Trigo-Stockli, D.M., Deyoe, C.W., Satumbaga, R.F. and Pedersen, J.R., 1996. Distribution of deoxynivalenol and zearalenone in milled fractions of wheat. Cereal Chemistry 73: 388-391.
Vaclavikova, M., Malachova, A., Veprikova, Z., Dzuman, Z., Zachariasova, M. and Hajslova, J., 2013. Emerging mycotoxins in cereals processing chains: changes of enniatins during beer and bread making. Food Chemistry 136: 750-757.
Visconti, A. and Pascale, M., 2010. An overview on Fusarium mycotoxins in the durum wheat pasta production chain. Cereal Chemistry 87: 21-27.
Zachariasova, M., Hajslova, J., Kostelanska, M., Poustka, J., Krplova, A., Cuhra, P. and Hochel, I., 2008. Deoxynivalenol and its conjugates in beer: a critical assessment of data obtained by9 enzyme-linked immunosorbent assay and liquid chromatography coupled to tandem mass spectrometry. Analytica Chimica Acta 625: 77-86.
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Jan 28, 2014
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