Deoxynivalenol and its masked forms: Characteristics,incidence, control and fate during wheat and wheat based products processing - A review |
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| Affiliation: | 1. USDA, Agricultural Research Service, Beltsville Agricultural Research Center, Food Quality Laboratory, 10300 Baltimore Avenue, Beltsville, MD, 20705-2350, USA;2. Universidad de Córdoba, Campus de Rabanales, 14071, Córdoba, Spain;3. USDA, Agricultural Research Service, Department of Agronomy, University of Nebraska, Lincoln, NE, 68583, USA;1. Department of Food Science and Technology, College of Engineering, Kermanshah Branch, Islamic Azad University, Kermanshah, Iran;2. Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran;3. Department of Veterinary Medicine, Faculty of Agriculture, Kermanshah Branch, Islamic Azad University, Kermanshah, Iran;1. Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030, Wuhan, China;2. Department of Nutrition and Food Hygiene and MOE Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030, Wuhan, China;3. Department of Epidemiology, School of Public Health and Tropical Medicine, Tulane University, 1440 Canal Street, 70112, New Orleans, LA, United States;4. Department of Traumatology, BG Trauma Center, University of Tübingen, Schnarrenbergstr. 95, 72076, Tübingen, Germany;5. Department of Pharmacy, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, 430022, China;1. Institute of Crop Science, Chinese Academy of Agricultural Sciences, China;2. Cereal Quality Supervision and Testing Center, Ministry of Agriculture, Beijing 100081, China;1. Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing 100081, China;2. Cereal Quality Supervision and Testing Center, Ministry of Agriculture, Beijing 100081, China |
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| Abstract: | BackgroundDeoxynivalenol (DON) is a toxic secondary metabolite primarily produced by Fusarium graminearum and Fusarium culmorum that is common in grains, such as wheat and wheat-based products.Scope and approachThis review points out on the main DON-producing fungi, the factors affecting DON production, its toxicological aspects and preventive measures to avoid contamination of foods by DON. Further, the article discusses the fate of DON throughout the processing of wheat, bread, and pasta and finally critically assesses data on the impact of specific steps of processing on DON contents in wheat-based products.Key findings and conclusionsThe proposed controls at pre- and post-harvest stages seem to comprise the most efficient strategies to manage the incidence of DON in wheat and wheat-based products. Prevention of plant infection by Fusarium species, managing crops and ensuring the rapid drying of wheat after harvest is the effective approaches for the elimination of DON contamination. There has been contradictory data in the literature on the fate of DON during wheat and wheat-based products processing Due to differences in processing, such as temperature, additives, processing time and loaf size in addition to the occurrence of modified (masked) forms of DON. Therefore, further research must be carried out aiming to reveal the formation and occurrence of modified forms of DON. These compounds can be formed throughout wheat processing, from pre-harvest to processing of wheat-based products, and for proper quantification, analytical methods able to quantify modified forms of DON are required. |
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| Keywords: | Grains Mycotoxins Fungi Storage Dough Pasta Bread |
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