Biehl Eva Maria, Schneidemann-Bostelmann Sarah, Hoheneder Felix, Asam Stefan, Hückelhoven Ralph, Rychlik Michael
Chair of Analytical Food Chemistry, TUM School of Life Sciences, Technical University of Munich, Freising, Germany.
Chair of Phytopathology, TUM School of Life Sciences, Technical University of Munich, Freising, Germany.
Mycotoxin Res. 2025 Feb;41(1):215-237. doi: 10.1007/s12550-024-00573-y. Epub 2024 Dec 20.
Molds of the genus Fusarium infect nearly all types of grain, causing significant yield and quality losses. Many species of this genus produce mycotoxins, which pose significant risks to human and animal health. In beer production, the complex interaction between primary fungal metabolites and secondarily modified mycotoxins in barley, malt, and beer complicates the situation, highlighting the need for effective analytical methods to quickly and accurately monitor these toxins. We developed and validated a liquid chromatography-tandem mass spectrometry (LC-MS/MS) method to simultaneously analyze 14 Fusarium toxins, including modified forms (deoxynivalenol (DON), DON-3-glucoside, 3-acetyl-DON, 15-acetyl-DON, nivalenol, fusarenone X, HT-2 toxin, T-2 toxin, the enniatins A, A1, B, B1, beauvericin, and zearalenone) in barley and throughout the malting process. Stable isotope dilution assays (SIDAs) and matrix-matched calibration were used for quantification. A micro-malting setup was established to produce Fusarium-contaminated barley malt under reproducible conditions using targeted inoculation with F. culmorum. Mycotoxins were quantified throughout the malting process and compared to the content of fungal DNA. Further, the impact of various malting parameters was investigated, thus revealing that different malting scenarios exhibited different toxin enrichment patterns. We demonstrated that mycotoxin concentration and the ratio of DON to DON-3-glucoside changed throughout the malting processes, depending on fungal spore concentrations, germination temperature, and malting temperature. The study highlights the complexity of mycotoxin dynamics in malt production and the importance of optimized processing conditions to minimize toxin levels in final malt products.
镰刀菌属霉菌可感染几乎所有类型的谷物，导致产量和质量大幅损失。该属的许多物种会产生霉菌毒素，对人类和动物健康构成重大风险。在啤酒生产中，大麦、麦芽和啤酒中主要真菌代谢产物与二次修饰霉菌毒素之间的复杂相互作用使情况变得复杂，凸显了需要有效的分析方法来快速准确地监测这些毒素。我们开发并验证了一种液相色谱 - 串联质谱（LC-MS/MS）方法，用于同时分析14种镰刀菌毒素，包括修饰形式（脱氧雪腐镰刀菌烯醇（DON）、DON - 3 - 葡萄糖苷、3 - 乙酰 - DON、15 - 乙酰 - DON、雪腐镰刀菌烯醇、镰刀菌烯酮X、HT - 2毒素、T - 2毒素、恩镰孢菌素A、A1、B、B1、白僵菌素和玉米赤霉烯酮）在大麦及整个制麦过程中的含量。采用稳定同位素稀释分析（SIDA）和基质匹配校准进行定量。建立了一个微型制麦装置，通过用禾谷镰刀菌进行靶向接种，在可重复的条件下生产受镰刀菌污染的大麦麦芽。在整个制麦过程中对霉菌毒素进行定量，并与真菌DNA含量进行比较。此外，研究了各种制麦参数的影响，从而揭示不同的制麦方案呈现出不同的毒素富集模式。我们证明，霉菌毒素浓度以及DON与DON - 3 - 葡萄糖苷的比例在整个制麦过程中会发生变化，这取决于真菌孢子浓度、发芽温度和制麦温度。该研究突出了麦芽生产中霉菌毒素动态变化的复杂性以及优化加工条件对降低最终麦芽产品中毒素水平的重要性。
