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Deoxynivalenol Oligoglycosides: New “Masked” Fusarium Toxins Occurring in Malt, Beer, and Breadstuff
journal contribution
posted on 2016-02-20, 11:56 authored by Milena Zachariasova, Marta Vaclavikova, Ondrej Lacina, Lukas Vaclavik, Jana HajslovaThe co-occurrence of deoxynivalenol-3-glucoside with its parent
toxin, deoxynivalenol, has been recently documented in many cereal-based
foods, especially in those produced by enzyme-catalyzed processes.
The presence of this masked mycotoxin in the human diet has become
an issue of health concern, mainly because of its assumed bioavailability.
A selective immunoaffinity-based preconcentration strategy, followed
by ultrahigh-performance liquid chromatography coupled with high-resolution
orbitrap mass spectrometry, revealed that, in addition to the most
common deoxynivalenol-3-glucoside, also oligoglycosylated deoxynivalenols
with up to four bound hexose units were present in cereal-based products.
The structure, origination, and fate of these deoxynivalenol conjugates
during malt/beer production and bread baking have been thoroughly
investigated. Special attention has been paid to the changes of deoxynivalenol
conjugates enabled by industrial glycosidase-based enzymatic preparations.
To the authors' best knowledge, this is the first study documenting
the complexity of masked deoxynivalenol issue.
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preconcentrationFusariumBreadstuffThepresenceMaskedoligoglycosylated deoxynivalenolsNewstrategyparent toxinchromatographyfatedeoxynivalenol issuehexose unitsbread bakingoriginationOccurringSpecial attentiondeoxynivalenol conjugateshealth concernMaltbioavailabilitymycotoxindietorbitrap mass spectrometryDeoxynivalenol OligoglycosidesmaltpreparationcomplexityToxin