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In this research, supercritical CO2 extraction is applied to extract bioactive compounds from Lamium album (white dead nettle, Lamiaceae). Extraction was performed at various temperatures (40, 50, and 60 °C) using methanol as co-solvent at a constant flow rate of CO2, methanol, and pressure. The collected extracts were characterized in terms of antioxidant capacity by using DPPH, ABTS and FRAP in vitro antioxidant activity assays, whereas the Folin–Ciocalteu procedure was employed to estimate the total phenols content (TPC). On the other hand, phenolic compounds in the extracts were quantitated by liquid chromatography coupled with a photodiode array detector (UPLC-PDA) and confirmed with a mass detector (TQD). The extracts have shown high TPC ranged between 234.17 to 650.17 mg GAE/g extract. DPPH scavenging of the extracts was estimated and obtained EC50 values ranged from 0.12 to 0.37 mg/mL of solution. The ABTS radical scavenging activity ranged from 43.20 to 44.53 µg TE/g. The FRAP value was found within the range of 19.48 to 44.74 µmol TE/g of extract. Differences between extraction conditions were observed. In this research, 50 °C/250 bar was efficient for the TPC, DPPH, ABTS, and FRAP assays; moreover, statistically, TPCs and FRAP assay showed significant differences between the conditions at α = 0.05. The identification of phenolic compounds in the obtained extract of Lamium album flowers, using UPLC/PDA, revealed that chrysin, pinostrobin, myricetin, and trans-3-hydroxycinnamic acid were the significant molecules present, which may be responsible for the high content of polyphenols and antioxidant activity. The results obtained indicated that SC-CO2 could be considered an alternative method for extracting bioactive compounds of Lamium album. High antioxidant activity and the presence of various bioactive compounds indicate the potential of this plant from the Lamiaceae family and the possibility of its application in various industries, including agriculture, food technology, or pharmacy.
Pascaline Aimee Uwineza; Anna Gramza-Michałowska; Marcin Bryła; Agnieszka Waśkiewicz. Antioxidant Activity and Bioactive Compounds of Lamium album Flower Extracts Obtained by Supercritical Fluid Extraction. Applied Sciences 2021, 11, 7419 .
AMA StylePascaline Aimee Uwineza, Anna Gramza-Michałowska, Marcin Bryła, Agnieszka Waśkiewicz. Antioxidant Activity and Bioactive Compounds of Lamium album Flower Extracts Obtained by Supercritical Fluid Extraction. Applied Sciences. 2021; 11 (16):7419.
Chicago/Turabian StylePascaline Aimee Uwineza; Anna Gramza-Michałowska; Marcin Bryła; Agnieszka Waśkiewicz. 2021. "Antioxidant Activity and Bioactive Compounds of Lamium album Flower Extracts Obtained by Supercritical Fluid Extraction." Applied Sciences 11, no. 16: 7419.
The transformation of deoxynivalenol (DON), nivalenol (NIV), and their glucosides (DON3G and NIV3G) during the malting of grains of two wheat varieties was studied. The concentration of DON3G and NIV3G started to increase significantly before the concentration of DON and NIV increased. This may reflect the transformation of the parent mycotoxin forms into their glucosides due to xenobiotic detoxification reactions. After a sharp rise during the last 2 days of the process (day 6 and 7), the DON concentration reached 3010 ± 338 µg/kg in the Legenda wheat-based malt and 4678 ± 963 µg/kg in the Pokusa wheat-based malt. The NIV concentration, at 691 ± 65 µg/kg, remained the same as that in the dry grain. The concentration of DON3G in the Legenda and Pokusa wheat-based malt was five and three times higher, respectively, than that in the steeped grain. The concentration of NIV3G in the Legenda wheat-based malt was more than twice as high as that in the steeped grain. The sharp increase in the concentration of DON at the end of the malting process reflected the high pathogen activity. We set aside some samples to study a batch that was left undisturbed without turning and aeration, for the entire period of malting. The concentration of DON in the malt produced from the latter batch was 135% and 337% higher, for Legenda and Pokusa, respectively, than that in the malt produced from the batch that was turned and aerated. The NIV concentration was 22% higher in the latter batch.
Marcin Bryła; Edyta Ksieniewicz-Woźniak; Dorota Michałowska; Agnieszka Waśkiewicz; Tomoya Yoshinari; Romuald Gwiazdowski. Transformation of Selected Trichothecenes during the Wheat Malting Production. Toxins 2021, 13, 135 .
AMA StyleMarcin Bryła, Edyta Ksieniewicz-Woźniak, Dorota Michałowska, Agnieszka Waśkiewicz, Tomoya Yoshinari, Romuald Gwiazdowski. Transformation of Selected Trichothecenes during the Wheat Malting Production. Toxins. 2021; 13 (2):135.
Chicago/Turabian StyleMarcin Bryła; Edyta Ksieniewicz-Woźniak; Dorota Michałowska; Agnieszka Waśkiewicz; Tomoya Yoshinari; Romuald Gwiazdowski. 2021. "Transformation of Selected Trichothecenes during the Wheat Malting Production." Toxins 13, no. 2: 135.
Ochratoxin A (OTA) – secondary metabolite of fungi from genera Aspergillus and Penicillium may mainly contaminate cereal-based food. Thermal processing (including baking) may reduce the levels of OTA, but may also produce racemic mixtures with the 2′R-ochratoxin A (2′R-OTA) isomer. In this study, the stability of OTA during rye bread production processes and pizza wheat base production processes (including dough kneading, dough fermentation, and baking) was investigated. The bread was prepared using a rye flour naturally contaminated with OTA (concentration 6.41 ± 0.52 μg/kg) and yeast. The bread was baked for 40 min at 180 °C, or for 70 min at 240 °C. The pizza bases were prepared by using wheat flour artificially contaminated with OTA (concentration 8.0 or 18.0 μg/kg). The bases were baked for 8 min at 320 °C or for 6 min at 370 °C. No statistically significant changes in OTA concentration were found after the dough kneading and fermentation production process stages. OTA concentrations in the crumb of the baked breads and pizza bases were also similar to the concentrations in the fermented dough. However, OTA concentrations in the crust decreased as compared to the fermented dough by 25.6% for the bread baked at 180 °C, 23% for the bread baked at 240 °C, and 8.0%–25.4% for the pizza bases, depending on the OTA concentration in the dough and the baking temperature (lower concentrations were associated with higher temperatures). Partial degradation of OTA in the crust of the baked products was accompanied by slight OTA racemization. Approximately 3.5% of the OTA in the crust of the rye bread baked at 240 °C was transformed into 2′R-OTA, increasing its level to 0.18 μg/kg. Briefly, 2.2%–10.1% of the OTA in the crust of the pizza bases was transformed into 2′R-OTA, increasing its levels to 0.13–1.57 μg/kg, depending on the baking temperature (higher concentrations were associated with higher temperature). It is worth noting that so far, apart from a few studies on transformation of OTA during roasting of coffee beans, these mechanisms during baking of cereal-based products are practically unknown.
Marcin Bryła; Edyta Ksieniewicz-Woźniak; Sylwia Stępniewska; Marta Modrzewska; Agnieszka Waśkiewicz; Krystyna Szymczyk; Anna Szafrańska. Transformation of ochratoxin A during bread-making processes. Food Control 2021, 125, 107950 .
AMA StyleMarcin Bryła, Edyta Ksieniewicz-Woźniak, Sylwia Stępniewska, Marta Modrzewska, Agnieszka Waśkiewicz, Krystyna Szymczyk, Anna Szafrańska. Transformation of ochratoxin A during bread-making processes. Food Control. 2021; 125 ():107950.
Chicago/Turabian StyleMarcin Bryła; Edyta Ksieniewicz-Woźniak; Sylwia Stępniewska; Marta Modrzewska; Agnieszka Waśkiewicz; Krystyna Szymczyk; Anna Szafrańska. 2021. "Transformation of ochratoxin A during bread-making processes." Food Control 125, no. : 107950.
An increasing number of studies have found that modified mycotoxins, such as free mycotoxins, naturally occur in food, and severely impact food safety. The present study investigated concentrations of trichothecenes nivalenol (NIV), deoxynivalenol (DON), and zearalenone (ZEN), together with their modified forms, nivalenol-3-glucoside (NIV-3G), deoxynivalenol-3-glucoside (DON-3G), and zearalenone-14-glucoside (ZEN-14G) and zearalenone-14-sulfate (ZEN-14S), respectively, at successive stages of malt loaf production (flour, dough kneading/fermentation, loaf baking). Toxins in bakery products originate in flour produced from wheat grain that is naturally contaminated with Fusarium culmorum. Mycotoxin concentrations were determined using high-performance liquid chromatography-high resolution mass spectrometry, and did not significantly change during the successive stages of bread production. After the dough kneading/fermentation stage, concentrations of NIV-3G and DON-3G were slightly increased, whereas those of ZEN and ZEN-14S were slightly decreased. The largest average decrease (21%) was found in ZEN-14G. After the baking stage, the average concentrations of NIV-3G, DON-3G, ZEN-14S, and ZEN-14G in the loaf crumb and crust decreased by 23%, 28%, 27%, and 20%, respectively, compared with those in the dough. During this technical process, the concentration of ZEN-14G in loaf crumb significantly decreased by an average of 48%, and those of ZEN, ZEN-14S, and ZEN-14G in loaf crust decreased by an average of 29%, 42%, and 48%, respectively. Considering the possibility of modified mycotoxins degradation to free forms, as well as the ability to synthesize them from free forms during technological processes, it would be prudent to consider them together during analysis.
Marcin Bryła; Edyta Ksieniewicz-Woźniak; Agnieszka Waśkiewicz; Tomoya Yoshinari; Krystyna Szymczyk; Grażyna Podolska; Romuald Gwiazdowski; Krzysztof Kubiak. Transformations of Selected Fusarium Toxins and Their Modified Forms During Malt Loaf Production. Toxins 2020, 12, 385 .
AMA StyleMarcin Bryła, Edyta Ksieniewicz-Woźniak, Agnieszka Waśkiewicz, Tomoya Yoshinari, Krystyna Szymczyk, Grażyna Podolska, Romuald Gwiazdowski, Krzysztof Kubiak. Transformations of Selected Fusarium Toxins and Their Modified Forms During Malt Loaf Production. Toxins. 2020; 12 (6):385.
Chicago/Turabian StyleMarcin Bryła; Edyta Ksieniewicz-Woźniak; Agnieszka Waśkiewicz; Tomoya Yoshinari; Krystyna Szymczyk; Grażyna Podolska; Romuald Gwiazdowski; Krzysztof Kubiak. 2020. "Transformations of Selected Fusarium Toxins and Their Modified Forms During Malt Loaf Production." Toxins 12, no. 6: 385.
Eighty-seven samples of malt from several Polish malting plants and 157 beer samples from the beer available on the Polish market (in 2018) were tested for Fusarium mycotoxins (deoxynivalenol (DON), nivalenol (NIV)), and their modified forms ((deoxynivalenol-3-glucoside (DON-3G), nivalenol-3-glucoside (NIV-3G), 3-acetyldeoxynivalenol (3-AcDON)). DON and its metabolite, DON-3G, were found the most, among the samples analyzed; DON and DON-3G were present in 90% and 91% of malt samples, and in 97% and 99% of beer samples, respectively. NIV was found in 24% of malt samples and in 64% of beer samples, and NIV-3G was found in 48% of malt samples and 39% of beer samples. In the malt samples, the mean concentration of DON was 52.9 µg/kg (range: 5.3–347.6 µg/kg) and that of DON-3G was 74.1 µg/kg (range: 4.4–410.3 µg/kg). In the beer samples, the mean concentration of DON was 12.3 µg/L (range: 1.2–156.5 µg/L) and that of DON-3G was 7.1 µg/L (range: 0.6–58.4 µg/L). The concentrations of other tested mycotoxins in the samples of malt and beer were several times lower. The risk of exposure to the tested mycotoxins, following the consumption of beer in Poland, was assessed. The corresponding probable daily intakes (PDIs) remained a small fraction of the tolerable daily intake (TDI). However, in the improbable worst-case scenario, in which every beer bottle consumed would be contaminated with mycotoxins present at the highest level observed among the analyzed beer samples, the PDI would exceed the TDI for DON and its metabolite after the consumption of a single bottle (0.5 L) of beer.
Edyta Ksieniewicz-Woźniak; Marcin Bryła; Agnieszka Waśkiewicz; Tomoya Yoshinari; Krystyna Szymczyk. Selected Trichothecenes in Barley Malt and Beer from Poland and an Assessment of Dietary Risks Associated with their Consumption. Toxins 2019, 11, 715 .
AMA StyleEdyta Ksieniewicz-Woźniak, Marcin Bryła, Agnieszka Waśkiewicz, Tomoya Yoshinari, Krystyna Szymczyk. Selected Trichothecenes in Barley Malt and Beer from Poland and an Assessment of Dietary Risks Associated with their Consumption. Toxins. 2019; 11 (12):715.
Chicago/Turabian StyleEdyta Ksieniewicz-Woźniak; Marcin Bryła; Agnieszka Waśkiewicz; Tomoya Yoshinari; Krystyna Szymczyk. 2019. "Selected Trichothecenes in Barley Malt and Beer from Poland and an Assessment of Dietary Risks Associated with their Consumption." Toxins 11, no. 12: 715.
Changes in the concentrations of six major R-configuration ergot alkaloids (EAs) and their S-configuration epimers were studied during the entire process of rye sourdough bread production. The EAs were practically stable at the sourdough and dough preparation stages; however, significant reductions (α = 0.05) were noted after the thermal processing stage (baking): on average, the EA concentration dropped by 22%, from 3970 ± 582 μg/kg in the flour to 3090 ± 144 μg/kg in the baked bread. It was an outcome showing two opposite trends: the concentration of R-configuration enantiomers dropped by 46%, while that of their S-configuration counterparts increased by 21%. It seems that the process of baking bread, which creates S-configuration epimers of EAs, contributes to reducing the toxicity of the final product. However, given their potential cytotoxicity and the possible reversibility of the reaction (during further processing of the bread) towards the formation of R-configuration epimers, both enantiomeric forms should be considered with regards to food safety. The high stability of EAs during bread-making processes and lack of any European Union regulations concerning their maximum permissible levels in foodstuffs may pose a risk to the health of people whose diet is based on rye grain-based products.
Marcin Bryła; Edyta Ksieniewicz-Woźniak; Agnieszka Waśkiewicz; Grażyna Podolska; Krystyna Szymczyk. Stability of ergot alkaloids during the process of baking rye bread. LWT 2019, 110, 269 -274.
AMA StyleMarcin Bryła, Edyta Ksieniewicz-Woźniak, Agnieszka Waśkiewicz, Grażyna Podolska, Krystyna Szymczyk. Stability of ergot alkaloids during the process of baking rye bread. LWT. 2019; 110 ():269-274.
Chicago/Turabian StyleMarcin Bryła; Edyta Ksieniewicz-Woźniak; Agnieszka Waśkiewicz; Grażyna Podolska; Krystyna Szymczyk. 2019. "Stability of ergot alkaloids during the process of baking rye bread." LWT 110, no. : 269-274.
Mycotoxins are harmful contaminants of food and feed worldwide. Feed additives with the abilities to trap mycotoxins are considered substances which regulate toxin transfer from feed to tissue, reducing its absorption in animal digestive tract. Market analysis emphasizes growing interest of feed producers in mycotoxins binders obtained from yeast biomass. The aim of the study was to prescreen cell walls (CW) and β(1,3)/(1,6)-glucan (β-G) preparations isolated from Candida utilis ATCC 9950 cultivated on waste potato juice water with glycerol as adsorbents for aflatoxin B1 (AFB1), zearalenone (ZEN), ochratoxin A (OTA), deoxynivalenol (DON), nivalenol (NIV), T-2 toxin (T-2) and fumonisin B1 (FB1). The adsorption was studied in single concentration tests at pH 3.0 and 6.0 in the presence of 1% of the adsorbent and 500 ng/mL of individual toxin. Evaluated CW and β-G preparations had the potential to bind ZEN, OTA and AFB1 rather than DON, NIV, T-2 toxin and FB1. The highest percentage of adsorption (about 83%), adsorption capacity (approx. 41 µg/ g preparation) and distribution coefficient (458.7mL/g) was found for zearalenone when CW preparation was used under acidic conditions. Higher protein content in CW and smaller particles sizes of the formulation could influence more efficient binding of ZEN, OTA, DON and T-2 toxin at appropriate pH compared to purified β-G. Obtained results show the possibility to transform the waste potato juice water into valuable Candida utilis ATCC 9950 preparation with mycotoxins adsorption properties. Further research is important to improve the binding capacity of studied preparations by increasing the active surface of adsorption.
Anna Bzducha-Wróbel; Marcin Bryła; Iwona Gientka; Stanisław Błażejak; Monika Janowicz. Candida utilis ATCC 9950 Cell Walls and β(1,3)/(1,6)-Glucan Preparations Produced Using Agro-Waste as a Mycotoxins Trap. Toxins 2019, 11, 192 .
AMA StyleAnna Bzducha-Wróbel, Marcin Bryła, Iwona Gientka, Stanisław Błażejak, Monika Janowicz. Candida utilis ATCC 9950 Cell Walls and β(1,3)/(1,6)-Glucan Preparations Produced Using Agro-Waste as a Mycotoxins Trap. Toxins. 2019; 11 (4):192.
Chicago/Turabian StyleAnna Bzducha-Wróbel; Marcin Bryła; Iwona Gientka; Stanisław Błażejak; Monika Janowicz. 2019. "Candida utilis ATCC 9950 Cell Walls and β(1,3)/(1,6)-Glucan Preparations Produced Using Agro-Waste as a Mycotoxins Trap." Toxins 11, no. 4: 192.
Cross-interaction of antibodies within the immunoaffinity columns used in this study facilitated the simultaneous determination of nivalenol (NIV), deoxynivalenol (DON), their glucoside derivatives (NIV-3G, DON-3G), and 3-acetyl-deoxynivalenol (3-AcDON) in wheat grain harvested in various regions of Poland. In Poland, 2018 was a warm, dry agricultural season, and hence, was relatively less favourable for cereal cultivation than 2017. Data on the natural occurrence of NIV-3G in wheat grain are among the first published in the literature. DON was the most frequently found mycotoxin in the tested samples; the percentage occurrence of DON-positive samples was 92% in 2017 and 61% in 2018. Moreover, DON concentrations were generally higher in 2017 samples (5.2–1670.7 µg/kg) than those in 2018 samples (range 5.0–461.7 µg/kg). A similar pattern was found for DON-3G. However, no statistically significant differences between the samples from the two agricultural seasons were observed for the other three mycotoxins that were analysed, and their concentrations were generally considerably lower. DON was strongly correlated with DON-3G (correlation coefficient r = 0.9558), while NIV was strongly correlated with NIV-3G (r = 0.9442). The percentage occurrence of NIV-3G- and DON-3G-positive samples was 14% in 2017 and 49% in 2018. The NIV-3G/NIV ratio was 5.9–35.7%, while the DON-3G/DON ratio range was 3.2–53.6%. In 2018, wheat samples from Southern Poland exhibited statistically significantly higher levels of DON than those from Northern Poland. The dry and hot summer of 2018 not only reduced wheat yields, but also limited development of Fusarium spp. Therefore, grain harvested that year was generally contaminated with relatively low levels of mycotoxins. Lower levels of DON were also accompanied by lesser amounts of DON-derivatives.
Marcin Bryła; Edyta Ksieniewicz-Woźniak; Tomoya Yoshinari; Agnieszka Waśkiewicz; Krystyna Szymczyk. Contamination of Wheat Cultivated in Various Regions of Poland during 2017 and 2018 Agricultural Seasons with Selected Trichothecenes and Their Modified Forms. Toxins 2019, 11, 88 .
AMA StyleMarcin Bryła, Edyta Ksieniewicz-Woźniak, Tomoya Yoshinari, Agnieszka Waśkiewicz, Krystyna Szymczyk. Contamination of Wheat Cultivated in Various Regions of Poland during 2017 and 2018 Agricultural Seasons with Selected Trichothecenes and Their Modified Forms. Toxins. 2019; 11 (2):88.
Chicago/Turabian StyleMarcin Bryła; Edyta Ksieniewicz-Woźniak; Tomoya Yoshinari; Agnieszka Waśkiewicz; Krystyna Szymczyk. 2019. "Contamination of Wheat Cultivated in Various Regions of Poland during 2017 and 2018 Agricultural Seasons with Selected Trichothecenes and Their Modified Forms." Toxins 11, no. 2: 88.
Ergot (Claviceps purpurea) is a fungal pathogen that infects various grass and small grain cereal species, most often open-pollinated grasses, including rye and triticale. We tested 122 samples of rye grains harvested in three different regions of Poland in 2016 and 2017 for ergot and its alkaloids. Ergot sclerotia were found in all samples. The mean content of ergot sclerotia in grain ranged between 0.74 and 1.06 g/kg, and the mean concentration of ergot alkaloids in grain ranged between 270.1 and 580. 4 μg/kg, depending on the region of cultivation. 37% of the samples were infected with ergot below the 0.5 g/kg level set by the European Commission as the maximum permissible level for ergot, and in those samples the mean ergot alkaloids concentration was 155.8 μg/kg (range 4.7-667.9 μg/kg). A statistically significant correlation (R2=0.6941) between ergot content and concentration of ergot alkaloids was found. Ergot alkaloids concentration in grain was re-calculated into ergot alkaloids concentration in sclerotia, and was found to vary widely from 114 to 3,167 mg/kg. Ergot alkaloids profiles were most frequently dominated by R-configured ergopeptides, such as ergocryptine, ergocornine and ergocristine (31, 29 and 16% of the samples, respectively).
M. Bryła; E. Ksieniewicz-Woźniak; G. Podolska; A. Waśkiewicz; K. Szymczyk; R. Jędrzejczak. Occurrence of ergot and its alkaloids in winter rye harvested in Poland. World Mycotoxin Journal 2018, 11, 635 -646.
AMA StyleM. Bryła, E. Ksieniewicz-Woźniak, G. Podolska, A. Waśkiewicz, K. Szymczyk, R. Jędrzejczak. Occurrence of ergot and its alkaloids in winter rye harvested in Poland. World Mycotoxin Journal. 2018; 11 (4):635-646.
Chicago/Turabian StyleM. Bryła; E. Ksieniewicz-Woźniak; G. Podolska; A. Waśkiewicz; K. Szymczyk; R. Jędrzejczak. 2018. "Occurrence of ergot and its alkaloids in winter rye harvested in Poland." World Mycotoxin Journal 11, no. 4: 635-646.
Marcin Bryła; Edyta Ksieniewicz-Woźniak; Agnieszka Waśkiewicz; Krystyna Szymczyk; Renata Jędrzejczak. Co-occurrence of nivalenol, deoxynivalenol and deoxynivalenol-3-glucoside in beer samples. Food Control 2018, 92, 319 -324.
AMA StyleMarcin Bryła, Edyta Ksieniewicz-Woźniak, Agnieszka Waśkiewicz, Krystyna Szymczyk, Renata Jędrzejczak. Co-occurrence of nivalenol, deoxynivalenol and deoxynivalenol-3-glucoside in beer samples. Food Control. 2018; 92 ():319-324.
Chicago/Turabian StyleMarcin Bryła; Edyta Ksieniewicz-Woźniak; Agnieszka Waśkiewicz; Krystyna Szymczyk; Renata Jędrzejczak. 2018. "Co-occurrence of nivalenol, deoxynivalenol and deoxynivalenol-3-glucoside in beer samples." Food Control 92, no. : 319-324.
Mycotoxins are secondary fungal metabolites, toxic to humans, animals and plants. Under the influence of various factors, mycotoxins may undergo modifications of their chemical structure. One of the methods of mycotoxin modification is a transformation occurring in plant cells or under the influence of fungal enzymes. This paper reviews the current knowledge on the natural occurrence of the most important trichothecenes and zearalenone in cereals/cereal products, their metabolism, and the potential toxicity of the metabolites. Only very limited data are available for the majority of the identified mycotoxins. Most studies concern biologically modified trichothecenes, mainly deoxynivalenol-3-glucoside, which is less toxic than its parent compound (deoxynivalenol). It is resistant to the digestion processes within the gastrointestinal tract and is not absorbed by the intestinal epithelium; however, it may be hydrolysed to free deoxynivalenol or deepoxy-deoxynivalenol by the intestinal microflora. Only one zearalenone derivative, zearalenone-14-glucoside, has been extensively studied. It appears to be more reactive than deoxynivalenol-3-glucoside. It may be readily hydrolysed to free zearalenone, and the carbonyl group in its molecule may be easily reduced to α/β-zearalenol and/or other unspecified metabolites. Other derivatives of deoxynivalenol and zearalenone are poorly characterised. Moreover, other derivatives such as glycosides of T-2 and HT-2 toxins have only recently been investigated; thus, the data related to their toxicological profile and occurrence are sporadic. The topics described in this study are crucial to ensure food and feed safety, which will be assisted by the provision of widespread access to such studies and obtained results.
Marcin Bryła; Agnieszka Waśkiewicz; Edyta Ksieniewicz-Woźniak; Krystyna Szymczyk; Renata Jędrzejczak. Modified Fusarium Mycotoxins in Cereals and Their Products—Metabolism, Occurrence, and Toxicity: An Updated Review. Molecules 2018, 23, 963 .
AMA StyleMarcin Bryła, Agnieszka Waśkiewicz, Edyta Ksieniewicz-Woźniak, Krystyna Szymczyk, Renata Jędrzejczak. Modified Fusarium Mycotoxins in Cereals and Their Products—Metabolism, Occurrence, and Toxicity: An Updated Review. Molecules. 2018; 23 (4):963.
Chicago/Turabian StyleMarcin Bryła; Agnieszka Waśkiewicz; Edyta Ksieniewicz-Woźniak; Krystyna Szymczyk; Renata Jędrzejczak. 2018. "Modified Fusarium Mycotoxins in Cereals and Their Products—Metabolism, Occurrence, and Toxicity: An Updated Review." Molecules 23, no. 4: 963.
Mycotoxins are produced by some fungal species of the genera Aspergillus, Penicillium, and Fusarium and are common contaminants of a wide range of food commodities. Numerous strategies are used to minimise fungal growth and mycotoxin contamination throughout the food chain. This review addresses the use of lactic acid bacteria, which can inhibit fungal growth and participate in mycotoxin degradation and/or removal from contaminated food. Being beneficial for human and animal health, lactic acid bacteria have established themselves as an excellent solution to the problem of mycotoxin contamination, yet in practice their application in removing mycotoxins remains a challenge to be addressed by future research.
Adam Perczak; Piotr Goliński; Marcin Bryła; Agnieszka Waśkiewicz. The efficiency of lactic acid bacteria against pathogenic fungi and mycotoxins. Archives of Industrial Hygiene and Toxicology 2018, 69, 32 -45.
AMA StyleAdam Perczak, Piotr Goliński, Marcin Bryła, Agnieszka Waśkiewicz. The efficiency of lactic acid bacteria against pathogenic fungi and mycotoxins. Archives of Industrial Hygiene and Toxicology. 2018; 69 (1):32-45.
Chicago/Turabian StyleAdam Perczak; Piotr Goliński; Marcin Bryła; Agnieszka Waśkiewicz. 2018. "The efficiency of lactic acid bacteria against pathogenic fungi and mycotoxins." Archives of Industrial Hygiene and Toxicology 69, no. 1: 32-45.
The presence of mycotoxins in cereal grain is a very important food safety factor. The occurrence of “masked” mycotoxins has been intensively investigated in recent years. In this study, the occurrence of nivalenol, deoxynivalenol-3-glucoside, and deoxynivalenol in 92 samples of winter wheat from Polish cultivars was determined. The frequency of the occurrence of deoxynivalenol and nivalenol in the samples was 83% and 70%, respectively. The average content of the analytes was: for deoxynivalenol 140.2 µg/kg (10.5–1265.4 µg/kg), for nivalenol 35.0 µg/kg (5.1–372.5 µg/kg). Deoxynivalenol-3-glucoside, the formation of which is connected with the biotransformation pathway in plants, was present in 27% of tested wheat samples; its average content was 41.9 µg/kg (15.8–137.5 µg/kg). The relative content of deoxynivalenol-3-glucoside (DON-3G) compared to deoxynivalenol (DON) in positive samples was 4–37%. Despite the high frequency of occurrence of these mycotoxins, the quality of wheat from the 2016 season was good. The maximum content of DON, as defined in EU regulations (1250 µg/kg), was exceeded in only one sample. Nevertheless, the presence of a glycosidic derivative of deoxynivalenol can increase the risk to food safety, as it can be hydrolyzed by intestinal microflora.
Marcin Bryła; Edyta Ksieniewicz-Woźniak; Agnieszka Waśkiewicz; Krystyna Szymczyk; Renata Jędrzejczak. Natural Occurrence of Nivalenol, Deoxynivalenol, and Deoxynivalenol-3-Glucoside in Polish Winter Wheat. Toxins 2018, 10, 81 .
AMA StyleMarcin Bryła, Edyta Ksieniewicz-Woźniak, Agnieszka Waśkiewicz, Krystyna Szymczyk, Renata Jędrzejczak. Natural Occurrence of Nivalenol, Deoxynivalenol, and Deoxynivalenol-3-Glucoside in Polish Winter Wheat. Toxins. 2018; 10 (2):81.
Chicago/Turabian StyleMarcin Bryła; Edyta Ksieniewicz-Woźniak; Agnieszka Waśkiewicz; Krystyna Szymczyk; Renata Jędrzejczak. 2018. "Natural Occurrence of Nivalenol, Deoxynivalenol, and Deoxynivalenol-3-Glucoside in Polish Winter Wheat." Toxins 10, no. 2: 81.
G. Podolska; M. Bryła; A. Sułek; A. Waśkiewicz; K. Szymczyk; R. Jędrzejczak. Influence of the cultivar and nitrogen fertilisation level on the mycotoxin contamination in winter wheat. Quality Assurance and Safety of Crops & Foods 2017, 9, 451 -461.
AMA StyleG. Podolska, M. Bryła, A. Sułek, A. Waśkiewicz, K. Szymczyk, R. Jędrzejczak. Influence of the cultivar and nitrogen fertilisation level on the mycotoxin contamination in winter wheat. Quality Assurance and Safety of Crops & Foods. 2017; 9 (4):451-461.
Chicago/Turabian StyleG. Podolska; M. Bryła; A. Sułek; A. Waśkiewicz; K. Szymczyk; R. Jędrzejczak. 2017. "Influence of the cultivar and nitrogen fertilisation level on the mycotoxin contamination in winter wheat." Quality Assurance and Safety of Crops & Foods 9, no. 4: 451-461.
This paper is a study of the stability of fumonisins in dough based on maize flour prepared in a phosphate buffer with a pH of 3.5, 5.5 or 7.5 and baked at a temperature within the range of 100–250 °C. Buffers with various pH values were tested, since it is well-known that pH may significantly influence interactions of fumonisins with other substances. A standard analytical procedure was used to determine the concentration of free fumonisins. Hydrolysis in an alkaline medium was then applied to reveal the hidden forms, while the total fumonisins concentations was determined in another measurement. The total concentration of fumonisins was statistically higher in pH = 3.5 and pH = 5.5 than the concentration of free fumonisins; no similar difference was found at pH = 7.5. The applied phosphate buffer pH 7.5 may enhance solubility of fumonisins, which would increase extraction efficiency of free analytes, thereby decreasing the difference between concentrations of total and free fumonisins. Hydrolysed B1 fumonisin (HFB1) and partially hydrolysed B1 fumonisin (isomers a and b: PHFB1a and PHFB1b, respectively) were the main investigated substances. For baking temperatures below 220 °C, fumonisins were slightly more stable for pH = 5.5 than for pH = 3.5 and pH = 7.5. In both of these latter cases, the concentration of partially hydrolysed fumonisins grew initially (up to 200 °C) with an increase in the baking temperature, and then dropped. Similar behaviour was observed for free HFB1, which may suggest the following fumonisin degradation mechanism: initially, the tricarballylic acid (TCA) groups are removed from the molecules, and next, the HFB1 molecules disintegrate.
Marcin Bryła; Agnieszka Waśkiewicz; Krystyna Szymczyk; Renata Jędrzejczak. Effects of pH and Temperature on the Stability of Fumonisins in Maize Products. Toxins 2017, 9, 88 .
AMA StyleMarcin Bryła, Agnieszka Waśkiewicz, Krystyna Szymczyk, Renata Jędrzejczak. Effects of pH and Temperature on the Stability of Fumonisins in Maize Products. Toxins. 2017; 9 (3):88.
Chicago/Turabian StyleMarcin Bryła; Agnieszka Waśkiewicz; Krystyna Szymczyk; Renata Jędrzejczak. 2017. "Effects of pH and Temperature on the Stability of Fumonisins in Maize Products." Toxins 9, no. 3: 88.
The levels of 26 mycotoxins were determined in 147 samples of the grain of cereals cultivated in five regions of Poland during the 2014 growing season. The HPLC-HRMS (time-of-flight) analytical technique was used. An analytical procedure to simultaneously determine 26 mycotoxins in grain was developed, tested and verified. Samples from eastern and southern Poland were more contaminated with mycotoxins than the samples from northern and western Poland. Toxins produced by Fusarium fungi were the main contaminants found. Some deoxynivalenol (DON) was found in 100% of the tested samples of wheat (Osiny, Borusowa, Werbkowice), triticale, winter barley and oats, while the maximum permissible DON level (as defined in the EU Commission Regulation No. 1881/2006) was exceeded in 10 samples. Zearalenone (ZEN), DON metabolites and enniatins were also commonly found. The presence of mycotoxins in grain reflected the prevailing weather conditions during the plant flowering/earing stages, which were favorable for the development of blight. Among all investigated wheat genotypes, cv. Fidelius was the least contaminated, while Bamberka, Forkida and Kampana were the most contaminated. However, the single-factor ANOVA analysis of variance did not reveal (at a statistical significance level α = 0.05) any differences between levels of mycotoxins in individual genotypes. Triticale was the most contaminated grain among all of the tested varieties. ZEN, DON and the sum of 3-acetyldexynivalenol and 15-acetyldeoxynivalenol (3- and 15-ADON) were found in 100% of the tested triticale samples at concentrations within the 4–86, 196–1326 and 36–374 µg·kg−1 range, respectively. Of particular concern was the fact that some “emerging mycotoxins” (enniatins) (in addition to commonly-known and legally-regulated mycotoxins) were also found in the tested triticale samples (enniatin B (Enn-B), enniatin B1 (Enn-B1), enniatin A-1 (Enn-A1), 100% of samples, and enniatin A (Enn-A), 70% of samples). Depending on the toxin, they were found at levels between 8 and 3328 µg·kg−1.
Marcin Bryła; Agnieszka Waśkiewicz; Grażyna Podolska; Krystyna Szymczyk; Renata Jędrzejczak; Krzysztof Damaziak; Alicja Sułek. Occurrence of 26 Mycotoxins in the Grain of Cereals Cultivated in Poland. Toxins 2016, 8, 160 .
AMA StyleMarcin Bryła, Agnieszka Waśkiewicz, Grażyna Podolska, Krystyna Szymczyk, Renata Jędrzejczak, Krzysztof Damaziak, Alicja Sułek. Occurrence of 26 Mycotoxins in the Grain of Cereals Cultivated in Poland. Toxins. 2016; 8 (6):160.
Chicago/Turabian StyleMarcin Bryła; Agnieszka Waśkiewicz; Grażyna Podolska; Krystyna Szymczyk; Renata Jędrzejczak; Krzysztof Damaziak; Alicja Sułek. 2016. "Occurrence of 26 Mycotoxins in the Grain of Cereals Cultivated in Poland." Toxins 8, no. 6: 160.
Marcin Bryła; Marek Roszko; Krystyna Szymczyk; Renata Jędrzejczak; Mieczysław W. Obiedziński. Fumonisins and their masked forms in maize products. Food Control 2016, 59, 619 -627.
AMA StyleMarcin Bryła, Marek Roszko, Krystyna Szymczyk, Renata Jędrzejczak, Mieczysław W. Obiedziński. Fumonisins and their masked forms in maize products. Food Control. 2016; 59 ():619-627.
Chicago/Turabian StyleMarcin Bryła; Marek Roszko; Krystyna Szymczyk; Renata Jędrzejczak; Mieczysław W. Obiedziński. 2016. "Fumonisins and their masked forms in maize products." Food Control 59, no. : 619-627.
Marcin Bryła; Krystyna Szymczyk; Renata Jędrzejczak; Mieczysław W. Obiedziński. Free and hidden fumonisins in various fractions of maize dry milled under model conditions. LWT - Food Science and Technology 2015, 64, 171 -176.
AMA StyleMarcin Bryła, Krystyna Szymczyk, Renata Jędrzejczak, Mieczysław W. Obiedziński. Free and hidden fumonisins in various fractions of maize dry milled under model conditions. LWT - Food Science and Technology. 2015; 64 (1):171-176.
Chicago/Turabian StyleMarcin Bryła; Krystyna Szymczyk; Renata Jędrzejczak; Mieczysław W. Obiedziński. 2015. "Free and hidden fumonisins in various fractions of maize dry milled under model conditions." LWT - Food Science and Technology 64, no. 1: 171-176.
A liquid chromatography/ion trap mass spectrometry-based method to determine six ergot alkaloids and their isomers is presented. The samples were cleaned on neutral alumina-based solid-phase extraction cartridges. The following method parameters were obtained (depending on the analyte and spiking level): method recovery from 63.0 to 104.6%, relative standard deviation below 18%, linear range from 1 to 325 µg/kg, linear correlation coefficient not less than 0.98. The developed analytical procedure was applied to determine the levels of ergot alkaloids in 65 samples of selected rye-based food products (flour - 34 samples, bran - 12 samples, rye - 18 samples, flakes - 1 sample). Measurable levels of alkaloids were found in majority of the analysed samples, particularly in rye flour. Additionally, alkaloids were determined in ergot sclerotia isolated from rye grains. Total content was nearly 0.01% (97.9 mg/kg). However, the alkaloid profile was dominated by ergocristine at 45.6% (44.7 mg/kg), an alkaloid not commonly found in the tested food products. Ergocorninine at 0.2% (0.2 mg/kg) was the least abundant alkaloid.
Marcin Bryła; Krystyna Szymczyk; Renata Jędrzejczak; Marek Roszko. Application of Liquid Chromatography/Ion Trap Mass Spectrometry Technique to Determine Ergot Alkaloids in Grain Products. Food Technology and Biotechnology 2015, 53, 18 -28.
AMA StyleMarcin Bryła, Krystyna Szymczyk, Renata Jędrzejczak, Marek Roszko. Application of Liquid Chromatography/Ion Trap Mass Spectrometry Technique to Determine Ergot Alkaloids in Grain Products. Food Technology and Biotechnology. 2015; 53 (1):18-28.
Chicago/Turabian StyleMarcin Bryła; Krystyna Szymczyk; Renata Jędrzejczak; Marek Roszko. 2015. "Application of Liquid Chromatography/Ion Trap Mass Spectrometry Technique to Determine Ergot Alkaloids in Grain Products." Food Technology and Biotechnology 53, no. 1: 18-28.
The aim of the present work was to assess the influence of the baking process on the fumonisin content in gluten-free bread. The dough was made using two methods: without sourdough and with sourdough. Fumonisins were determined using high-performance liquid chromatography with ion-trap mass spectrometry. This study showed that the bread baking process caused a statistically significant drop in the mean concentration of free fumonisins: the reduction levels were 30 and 32% for the direct and sourdough-based methods, respectively. The lower reduction after baking was observed for hidden fumonisins: 19 and 10%, respectively. The presence of some compounds (such as proteins or starch) capable of stabilizing fumonisins during the baking process might be responsible for the observed increase in the hidden-to-free ratio from an initial 0.72 in flour to 0.83 in bread made from sourdough and to 0.95 in sourdough-free bread.
Marcin Bryła; Marek Roszko; Krystyna Szymczyk; Renata Jędrzejczak; Elżbieta Słowik; Mieczysław W. Obiedziński. Effect of Baking on Reduction of Free and Hidden Fumonisins in Gluten-free Bread. Journal of Agricultural and Food Chemistry 2014, 62, 10341 -10347.
AMA StyleMarcin Bryła, Marek Roszko, Krystyna Szymczyk, Renata Jędrzejczak, Elżbieta Słowik, Mieczysław W. Obiedziński. Effect of Baking on Reduction of Free and Hidden Fumonisins in Gluten-free Bread. Journal of Agricultural and Food Chemistry. 2014; 62 (42):10341-10347.
Chicago/Turabian StyleMarcin Bryła; Marek Roszko; Krystyna Szymczyk; Renata Jędrzejczak; Elżbieta Słowik; Mieczysław W. Obiedziński. 2014. "Effect of Baking on Reduction of Free and Hidden Fumonisins in Gluten-free Bread." Journal of Agricultural and Food Chemistry 62, no. 42: 10341-10347.