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Occurrence of Fusarium mycotoxins in Italian cereal and cereal products from organic farming
No full textDetermination of trichothecenes and zearalenones in grain cereal, flour and bread by liquid chromatography tandem mass spectrometry
No full textAlthough analytical methods have been already reported for legislated mycotoxins as trichothecenes and
zearalenone (ZON) separately, we describe the optimization of a simple and rapid multimycotoxin
method for the determination of a total of 12 mycotoxins simultaneously, nine trichothecenes (NIV,
DON, FUS-X, DAS, 15-AcDON, 3-AcDON, NEO, HT-2, T-2 T2), and zearalenone and its metabolites (ZON,
a-ZOL, b-ZOL), of different origin (wheat, oat, barley and spelt) and in three different products where
these substance can be present (grain, flour and bread) reach the food chain and cause toxic effect either
in humans or animals. The extraction procedure was based on a mixture of acetonitrile/water (84/16, v/
v), which provided the highest recoveries and the lowest matrix effect. DON-d1 was used as internal
standard (I.S.) which helped to compensate the significant matrix effect observed for some matrices,
and to obtain high success in the method validation and to reach the parameters compiled in Commission
Decision, 2002/657/EC. Analytes were determinate by liquid chromatography coupled to tandem mass
spectrometry (LC–MS/MS). Relative recoveries obtained were higher than 70% for the studied mycotoxins
the four cereal. Good linearity (r2 > 0.992) was obtained and quantification limits (2.5–25 ng/g) were
below European regulatory levels. Repeatability, expressed as relative standard deviation, was always
lower than 11%, whereas interday precision was lower than 11% for the developed method
Ciclohexadespipeptide beauvericin degradation by different strains of Saccharomyces cerevisiae
No full textReduction in vitro of the minor Fusarium mycotoxin beauvericin employing different strains of probiotic bacteria
No full textThe interaction between the minor Fusarium mycotoxins BEA and 13 bacterial strains characteristic of the
gastrointestinal tract as Bifidobacterium longum, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium
adolescentes, Lactobacillus rhamnosus, Lactobacillus casei-casei, Lactobacillus plantarum,
Eubacterium crispatus, Salmonella fecalis, Salmonella termofilus, Lactobacillus ruminis, Lactobacillus casei
and Lactobacillus animalis was studied.
The fermentations were carried out in the liquid medium of MRS during 4, 12, 16, 24 and 48 h at 37 C,
under anaerobic conditions.
Levels of BEA in the fermentation liquid, on the cell walls and on the internal part of the cells were
determined using liquid chromatography coupled to the mass spectrometry detector (LC-MS/MS).
Results showed that the bacteria reduced the concentration of the BEA present in the medium, part of
the mycotoxin was adsorbed by cell wall and part internalized by the bacteria. All the bacteria analyzed
in this study showed a significant BEA reduction during the fermentation process, in particular the mean
diminution resulted variable from 66 to the 83%
Utensile per la sterilizzazione della lancia vapore delle macchine da caffè
No full textUtensile per la sterilizzazione della lancia vapore delle macchine da caffè, caratterizzato per il fatto di consistere sostanzialmente in un bicchiere con pareti isolate termicamente, che risulta chiuso in sommità da una membrana in gomma dotata di un foro centrale e che reca un condotto di sfiato eseguito in corrispondenza delle sue pareti laterali al di sotto dell’anzidetta membrana
Influence of the heat treatment on the degradation of the minor Fusarium mycotoxin beauvericin
Full text linkBeauvericin (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 spectrometry (LCeMS/MS), decreased in the experiment carried out in
the model solution from 2.89 0.13 mg/kg of the assay at 160 C for 3 min until the complete degradation
at 200 C during 20 min incubation. In the experiments carried out using the crispy breads
prepared with different kind of flours, as system to simulate a food preparation, the percentage of BEA
degradation, resulted variable from 20 to 90%, with no a significative differences showed in the use of the
different flour matrices. Also a metabolite of the thermical degradation of the mycotoxins BEA was identified using the LCeMS
in the full scan mode
Influence of different soluble dietary fibers on the bioaccessibility of the minor Fusarium mycotoxin beauvericin
No full textBeauvericin (BEA) is a bioactive compound produced by the secondary metabolism of several Fusarium
strains and is known to have various biological activities.
This study investigated the bioaccessibility of the BEA tested in concentrations of 5 and 25 mg/L, in a
model solution and in wheat crispy breads elaborated with different natural binding compounds as the
soluble alimentary dietary fibers b-1,3 glucan, chitosan low molecular weight (L.M.W.), chitosan medium
molecular weight (M.M.W.), fructooligosaccharides (FOS), galattomannan, inulin and pectin, added at
concentrations of 1% and 5%. The bioaccessibility was determinated by employing a simulated gastrointestinal
digestion that simulates the physiologic conditions of the digestive tract until the colonic compartment.
The determination of BEA in the intestinal fluids was carried out by liquid chromatography–
mass spectrometry detection (LC–MS). The mean BEA bioaccessibility data in the model solutions ranged
from 31.8% of the samples treated with only the duodenal digestion until 54.0% of the samples processed
including the colonic fermentation, whereas in the alimentary system composed by the wheat crispy
breads produced with different fiber concentration the duodenal and the duodenal + colonic BEA bioaccessibility
resulted in 1.9% and 27.0% respectively
Bioaccessibility of Deoxynivalenol and its natural co-occurrence, with Ochratoxin A and Aflatoxin B1 in italian commercial pasta
No full textCereals products for direct human consumption are rarely contaminated by moulds, unlike raw materials,
which are often infected, either in the field or during storage.
In this study, 27 samples of dried pasta characterised by size, packaging and marketing intended for
young children consumption were collected and analysed by liquid chromatography (LC) and liquid chromatography–
tandem mass spectrometry (LC–MS/MS) for Deoxynivalenol (DON), Ochratoxin A (OTA) and
Aflatoxin B1 (AFB1) determination. The samples that showed the highest amounts of one of the mycotoxins
were cooked for 10 min, digested with an in vitro gastrointestinal protocol and bioaccessibility values
were calculated. Seven of the 27 samples exceeded from 120% to 225% the legal limit of 200 lg/kg for
DON fixed for processed cereal-based baby foods by an European Regulation; all the collected samples
were under the OTA legal limit (0.05 lg/kg) fixed by the European Regulation and no sample was contaminated
by AFB1 over the instrumental limit of detection of 0.10 lg/kg. The mean value of gastric bioaccessibility
verified for the DON resulted of 23.1%, whereas mean duodenal bioaccessibility was 12.1%
Biopreservation of tomatoes using fermented media by lactic acid bacteria
Full text linkPost-harvest spoilage fungi in tomatoes represent an economic loss for industry and consumers. There is currently an increasing demand for novel applications of bio-preservatives as replacers of chemical additives and pesticides in food. In this study, nine lactic acid bacteria strains isolated from tomato and sourdough were screened for antifungal activity in vitro against 33 fungal strains and used as bio-preservatives of tomato inoculated with Penicillium expansum and Aspergillus flavus. The identification of the compounds potentially responsible for the antifungal activity, such as organic acids, phenolic acids and volatile organic compounds (VOCs), were identified and quantified. Several cell-free supernatants (CFS) showed in vitro antifungal activity against toxigenic fungi. The highest antifungal activity was observed in the CFS of Lactobacillus plantarum TR7 and L. plantarum TR71, these showed a range of MFC values of 6.3–100 g/L. Antifungal compounds were identified in CFS as organic acids, phenolic acids and VOCs. Lactic acid, acetic acid, phenyllactic acid and pyrazine derivatives can be related for the antifungal activity. Bio-preservation of tomato with the CFS fermented by L. plantarum TR7 and L. plantarum TR71 decreased the microbial count by 1.98–3.89 log10 spores/g in comparison to the treatment with medium non-fermented
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