Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Technicka 3, 166 28 Prague 6, Czech Republic.
J Agric Food Chem. 2012 Sep 12;60(36):9280-91. doi: 10.1021/jf302069z. Epub 2012 Aug 29.
The 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.
脱氧雪腐镰刀菌烯醇-3-葡萄糖苷与其母体毒素脱氧雪腐镰刀菌烯醇在许多以谷物为基础的食品中同时存在，尤其是在经过酶催化过程生产的食品中。这种隐藏的霉菌毒素存在于人类饮食中，引起了人们对健康的关注，主要是因为它被认为具有生物利用度。一种基于选择性免疫亲和的预浓缩策略，结合超高效液相色谱和高分辨率轨道阱质谱，揭示了除最常见的脱氧雪腐镰刀菌烯醇-3-葡萄糖苷外，谷物制品中还存在多达四个结合的己糖单元的寡糖化脱氧雪腐镰刀菌烯醇。在麦芽/啤酒生产和面包烘焙过程中，对这些脱氧雪腐镰刀菌烯醇结合物的结构、起源和命运进行了深入研究。特别关注了工业糖基酶制剂酶解作用对脱氧雪腐镰刀菌烯醇结合物变化的影响。据作者所知，这是首次记录隐藏的脱氧雪腐镰刀菌烯醇问题的复杂性的研究。
