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Statements

Subject Item
n2:RIV%2F60461373%3A22330%2F11%3A43892759%21RIV12-MSM-22330___
rdf:type
n8:Vysledek skos:Concept
dcterms:description
Co-occurrence of deoxynivalenol-3-glucoside (DON-3-Glc) and the major Fusarium mycotoxin deoxynivalenol (DON) has been documented in infected cereals. This study reports on the fate of this 'masked' DON within milling and baking technologies for the first time and compares it with a free parent toxin. The fractionation of DON-3-Glc and DON in milling fractions was similar, tested white flours contained only approx. 60% of their content in unprocessed wheat grains. No substantial changes of both target analytes occurred during dough preparation - kneading, fermentation and proofing. However, when 'bakery improvers' enzymes mixtures were employed as dough ingredient, distinct increase up to 145% of conjugated DON-3-Glc occurred in fermented dough. Some decrease of both DON-3-Glc and DON (10 and 13%, respectively, in comparison to fermented dough) took place during baking. Thermal degradants of DON, namely norDON A, B, C, D and DON-lactone were detected in roasted wheat samples and baked bread samples by means of UPLC-Orbitrap MS. Moreover, thermal degradants derived from DON-3-Glc were detected according to their exact masses and used high resolution instrument in heated samples of contaminated wheat and bread as well. These products, originating from DON-3-Glc through de-epoxidation and other structural changes in seskviterpene cycle, were named norDON-3-Glc A, B, C, D and DON-3-Glc-lactone analogically to DON degradation products. Most of these compounds were located in crust of experimental breads. Co-occurrence of deoxynivalenol-3-glucoside (DON-3-Glc) and the major Fusarium mycotoxin deoxynivalenol (DON) has been documented in infected cereals. This study reports on the fate of this 'masked' DON within milling and baking technologies for the first time and compares it with a free parent toxin. The fractionation of DON-3-Glc and DON in milling fractions was similar, tested white flours contained only approx. 60% of their content in unprocessed wheat grains. No substantial changes of both target analytes occurred during dough preparation - kneading, fermentation and proofing. However, when 'bakery improvers' enzymes mixtures were employed as dough ingredient, distinct increase up to 145% of conjugated DON-3-Glc occurred in fermented dough. Some decrease of both DON-3-Glc and DON (10 and 13%, respectively, in comparison to fermented dough) took place during baking. Thermal degradants of DON, namely norDON A, B, C, D and DON-lactone were detected in roasted wheat samples and baked bread samples by means of UPLC-Orbitrap MS. Moreover, thermal degradants derived from DON-3-Glc were detected according to their exact masses and used high resolution instrument in heated samples of contaminated wheat and bread as well. These products, originating from DON-3-Glc through de-epoxidation and other structural changes in seskviterpene cycle, were named norDON-3-Glc A, B, C, D and DON-3-Glc-lactone analogically to DON degradation products. Most of these compounds were located in crust of experimental breads.
dcterms:title
Effects of milling and baking technologies on levels of deoxynivalenol and its masked form deoxynivalenol-3-glucoside Effects of milling and baking technologies on levels of deoxynivalenol and its masked form deoxynivalenol-3-glucoside
skos:prefLabel
Effects of milling and baking technologies on levels of deoxynivalenol and its masked form deoxynivalenol-3-glucoside Effects of milling and baking technologies on levels of deoxynivalenol and its masked form deoxynivalenol-3-glucoside
skos:notation
RIV/60461373:22330/11:43892759!RIV12-MSM-22330___
n8:predkladatel
n11:orjk%3A22330
n3:aktivita
n16:P
n3:aktivity
P(2B08049), P(QI111B154)
n3:cisloPeriodika
17
n3:dodaniDat
n12:2012
n3:domaciTvurceVysledku
n10:7726481 n10:4389891 n10:8580588 n10:7597037
n3:druhVysledku
n13:J
n3:duvernostUdaju
n5:S
n3:entitaPredkladatele
n15:predkladatel
n3:idSjednocenehoVysledku
196651
n3:idVysledku
RIV/60461373:22330/11:43892759
n3:jazykVysledku
n20:eng
n3:klicovaSlova
Orbitrap mass spectrometry; ultrahigh performance liquid chromatography; thermal degradation; baking; milling; deoxynivalenol-3-glucoside; deoxynivalenol; masked mycotoxins; mycotoxins
n3:klicoveSlovo
n4:mycotoxins n4:masked%20mycotoxins n4:deoxynivalenol n4:deoxynivalenol-3-glucoside n4:Orbitrap%20mass%20spectrometry n4:milling n4:baking n4:thermal%20degradation n4:ultrahigh%20performance%20liquid%20chromatography
n3:kodStatuVydavatele
US - Spojené státy americké
n3:kontrolniKodProRIV
[843CE6FA967B]
n3:nazevZdroje
Journal of Agricultural and Food Chemistry
n3:obor
n17:GM
n3:pocetDomacichTvurcuVysledku
4
n3:pocetTvurcuVysledku
7
n3:projekt
n18:QI111B154 n18:2B08049
n3:rokUplatneniVysledku
n12:2011
n3:svazekPeriodika
59
n3:tvurceVysledku
Hajšlová, Jana Capouchová, Ivana Prokinova, Evženie Džuman, Zbyněk Skerikova, Alena Malachová, Alexandra Václavíková, Marta
n3:wos
000294585100033
s:issn
0021-8561
s:numberOfPages
10
n19:doi
10.1021/jf202428f
n6:organizacniJednotka
22330