De Colli Lorenzo, De Ruyck Karl, Abdallah Mohamed F, Finnan John, Mullins Ewen, Kildea Steven, Spink John, Elliott Christopher, Danaher Martin
Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast BT9 5DL, UK.
Food Safety Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
Toxins (Basel). 2021 Mar 4;13(3):188. doi: 10.3390/toxins13030188.
The natural co-occurrence of 42 mycotoxins was investigated in unprocessed oat grains grown in Ireland. The sample set included a total of 208 oat crops harvested during 2015-2016 and produced using conventional, organic, or gluten free farming systems. A range of different toxins was identified, including the major type A (neosolaniol, HT-2 and T-2 toxins, T-2 triol, and T-2-glucoside, co-occurring in 21 samples) and B trichothecenes (deoxynivalenol, nivalenol, and deoxynivalenol-3-glucoside), enniatins (B1, B, and A1, co-occurring in 12 samples), as well as beauvericin, alternariol, mycophenolic acid, and sterigmatocystin. The influences of sowing season, year, and production system were investigated, eventually indicating that the latter factor may have a higher impact than others on the production of certain mycotoxins in oats. The most frequently quantified compounds were HT-2 (51%) and T-2 (41%) toxins, with gluten free oats containing significantly lower concentrations of HT-2 compared to conventionally produced oats. Although the prevalence and concentrations of mycotoxin found in oat samples in this study should be substantially reduced by processing. However, as mycotoxin occurrence is clearly influenced by multiple factors, controlled field trials should be carried out to define optimal agronomic practices and mitigate mycotoxin production. Furthermore, this work highlights the need for regularly testing cereal-based foods with multi-residue analytical methods with wider specificities than the traditionally screened and regulated toxins, to generate knowledge on the occurrence of several mycotoxins that are, to date, rarely investigated.
对爱尔兰种植的未加工燕麦籽粒中42种霉菌毒素的自然共存情况进行了调查。样本集包括2015年至2016年收获的总共208个燕麦作物，这些作物采用传统、有机或无麸质种植系统生产。鉴定出了一系列不同的毒素，包括主要的A型（新茄病镰刀菌烯醇、HT-2和T-2毒素、T-2三醇和T-2-葡萄糖苷，在21个样本中共存）和B型单端孢霉烯族毒素（脱氧雪腐镰刀菌烯醇、雪腐镰刀菌烯醇和脱氧雪腐镰刀菌烯醇-3-葡萄糖苷）、恩镰孢菌素（B1、B和A1，在12个样本中共存），以及白僵菌素、链格孢酚、霉酚酸和 sterigmatocystin。研究了播种季节、年份和生产系统的影响，最终表明后一个因素对燕麦中某些霉菌毒素的产生可能比其他因素有更大的影响。最常定量的化合物是HT-2（51%）和T-2（41%）毒素，与传统生产的燕麦相比，无麸质燕麦中HT-2的浓度显著较低。尽管本研究中燕麦样本中发现的霉菌毒素的流行率和浓度通过加工应会大幅降低。然而，由于霉菌毒素的出现显然受到多种因素的影响，应进行对照田间试验以确定最佳农艺措施并减轻霉菌毒素的产生。此外，这项工作强调需要用比传统筛查和监管毒素具有更广泛特异性的多残留分析方法定期检测谷物类食品，以了解目前很少研究的几种霉菌毒素的出现情况。
