Search results for "Beauvericin"
showing 10 items of 100 documents
Development of a new method for the simultaneous determination of 21 mycotoxins in coffee beverages by liquid chromatography tandem mass spectrometry
2015
Abstract A new method for the simultaneous detection of 21 mycotoxins (ochratoxin A, aflatoxin B1, aflatoxin B2, aflatoxin G1, aflatoxin G2, sterigmatocystin, nivalenol, deoxynivalenol, 3-acetyl deoxynivalenol, 15-acetyl deoxynivalenol, diacetoxyscirpenol, neosolaniol, HT-2 toxin, T-2 toxin, fumonisin B1, fumonisin B2, enniatin A, enniatin A1, enniatin B, enniatin B1, and beauvericin) in coffee beverages was internally validated. The method is based on liquid/liquid extraction with a mixture of ethyl acetate/formic acid (95:5 v/v) and detection using triple quadrupole (QqQ) and ion trap (IT) liquid chromatography tandem mass spectrometry. The limits of detection and quantification were 0.02…
Reduction of beauvericin and enniatins bioaccessibility by prebiotic compounds, evaluated in static and dynamic simulated gastrointestinal digestion
2015
Abstract The aim of this study was to investigate the bioaccessibility of beauvericin (BEA) and enniatins (ENs) present in wheat crispy breads. A microbial fermentation was performed by a BEA- and ENs-producer Fusarium strain, adding inulin and fructooligosaccharides (FOS) at two concentrations (1% and 5%). The bioaccessibility of mycotoxins was determined by static and dynamic simulated gastrointestinal digestion systems, imitating the digestive physiological conditions until the colonic compartment. BEA and ENs were determined in the intestinal fluids by liquid chromatography-tandem mass spectrometry (LC-MS/MS). BEA and ENs bioaccessibilities in the static model (46.7–61.1% and 6.2–44.9%,…
A chemical approach for the reduction of beauvericin in a solution model and in food systems.
2014
Abstract Beauvericin (BEA) is a bioactive compound produced by the secondary metabolism of several Fusarium strains with a strong antibacterial, antifungal, and insecticidal activities. This study evaluated the reduction of BEA added at 25 mg/kg in phosphate buffer saline (PBS) solutions at pH of 4, 7 and 10, or to different cereal products (kernels and flours) by the bioactive compounds phenyl isothiocyanate (PITC) and benzyl isothiocyanate (BITC). The concentration of the mycotoxin was evaluated using liquid chromatography coupled to the diode array detector (LC-DAD). In solution, BEA reduction ranged from 9% to 94% on a time-dependent fashion and lower pH levels resulted in higher BEA re…
Risk assessment associated to the intake of the emerging Fusarium mycotoxins BEA, ENs and FUS present in infant formula of Spanish origin
2012
Abstract Forty-five samples of Spanish follow-up infant formula with different chemical compositions were analyzed determining the emerging Fusarium mycotoxins beauvericin (BEA), enniatins (ENs) (A, A 1 , B, B 1 ), and fusaproliferin (FUS). The samples were extracted three times with ethyl acetate using an Ultra-turrax homogenizer. Mycotoxins were identified and quantified using a liquid chromatography (LC) coupled to a diode array detector (DAD). Results showed that the percentage of the samples contaminated with ENs and FUS were 46.6 and 20.0% respectively, whereas all analyzed samples were free of BEA. The ENs A and B were detected only in one sample with 149.6 and 39.4 mg/kg respectivel…
Influence of the heat treatment on the degradation of the minor Fusarium mycotoxin beauvericin
2012
Abstract Beauvericin (BEA) is a bioactive compound produced by the secondary metabolism of several Fusarium strains and known to have various biological activities. This study investigated the degradation of the minor Fusarium mycotoxin BEA present in the concentration of 5 mg/kg in a model solution and in different crispy breads produced with different flours typologies (corn, hole, wheat, durum wheat, soy and rice) during the heat treatment carried out in an oven at three different temperatures of 160, 180 and 200 °C and at 3, 6, 10, 15 and 20 min incubation. The concentration of the bioactive compound studied, analyzed with the technique of the liquid chromatography tandem mass spectrome…
Beauvericin degradation during bread and beer making
2013
Abstract Beauvericin (BEA) is a bioactive compound produced by the secondary metabolism of several Fusarium species and known to have various biological activities. This study investigated the degradation of the minor Fusarium mycotoxin BEA present at the concentration of 5 mg/kg in barley and wheat flour during beer and bread making. The influence of the making processes and of the formation of degradation products of BEA were evaluated during the beer and bread making. The concentration of BEA and its evolution during the production processes were determined with the technique of the liquid chromatography tandem mass spectrometry in tandem (LC-MS/MS), whereas the formation of the BEA degr…
Presence of Enniatins and Beauvericin in Romanian Wheat Samples: From Raw Material to Products for Direct Human Consumption
2017
In this study, a total of 244 wheat and wheat-based products collected from Romania were analyzed by liquid chromatography tandem mass spectrometry (LC-MS/MS) in order to evaluate the presence of four enniatins (ENs; i.e., ENA, ENA1, ENB, and ENB1) and beauvericin (BEA). For the wheat samples, the influence of agricultural practices was assessed, whereas the results for the wheat-based products were used to calculate the estimated daily intake of emerging mycotoxins through wheat consumption for the Romanian population. ENB presented the highest incidence (41% in wheat and 32% in wheat-based products), with its maximum levels of 815 μg kg−1 and 170 μg kg−1 in wheat and wheat-based products,…
Identification and Quantification of Enniatins and Beauvericin in Animal Feeds and Their Ingredients by LC-QTRAP/MS/MS
2019
Emerging fusariotoxins, mainly enniatins (ENNs) and beauvericin (BEA), are secondary toxic metabolites produced by Fusarium spp. and are widely distributed contaminants of cereals and by-products. Mycotoxin contamination in these products supposes an important risk to feed supply security in the feed industry due to the common use of cereals in feed formulations. Hence, continuous monitoring of both raw materials and feed mixtures is highly recommended as stated by sanitary authorities. Therefore, an analytical procedure based on liquid chromatography tandem mass spectrometry and an acetonitrile-based extraction followed by a d-SPE (QuEChERS) step for the simultaneous determination of emerg…
Emerging Fusarium mycotoxins in organic and conventional pasta collected in Spain
2012
Abstract One of the main sources of emerging Fusarium mycotoxins in human nutrition is the cereals and cereal products. In this study, an analytical method to determine enniatins A, A1, B and B1 (ENs), beauvericin (BEA) and fusaproliferin (FUS) based on Ultra-Turrax extraction followed by liquid chromatography coupled to triple quadrupole mass spectrometer detector (MS/MS QqQ), was applied for the analysis of pasta. For this purpose, 114 commercial samples of pasta were acquired from supermarkets located in Valencia. The results showed higher frequencies of contamination in organic pasta than in conventional pasta, while the concentration levels were variable for both types of pasta. In pos…
Biosynthesis of beauvericin and enniatins in vitro by wheat Fusarium species and natural grain contamination in an area of central Italy
2015
Contamination of wheat grain by beauvericin (BEA) and enniatins (ENs) is a global emerging mycotoxicological food problem. In this study, strains of Fusarium avenaceum (FA), Fusarium poae (FP), Fusarium equiseti and Fusarium sporotrichioides, all potential BEA and EN producers, isolated from 162 grain samples of durum and soft wheat harvested in 2009 and 2010 collected in an area of central Italy, were preliminarily screened for the presence of the esyn1 gene, encoding the multifunctional enzyme enniatin-synthetase for the detection of potential hexadepsipeptide-producing isolates. All positive isolates were tested for their ability to biosynthesize BEA and ENs in vitro. In addition, all wh…