title: Fate of deoxynivalenol and deoxynivalenol-3-glucoside during cereal-based thermal food processing: a review study.
abstract: Deoxynivalenol (DON), the most commonly occurring trichothecene in nature, may affect animal and human health through causing diarrhea, vomiting, gastrointestinal inflammation, and immunomodulation. DON-3-glucoside (DON-3G) as a major plant metabolite of the mycotoxin is another "emerging" food safety issue in recent years. Humans may experience potential health risks by consuming DON-contaminated food products. Thus, it is crucial for human and animal health to study also the degradation of DON and DON-3G during thermal food processing. Baking, boiling, steaming, frying, and extrusion cooking are commonly used during thermal food processing and have promising effects on the reduction of mycotoxins in food. For DON, however, the observed effects of these methods, as reported in numerous studies, are ambiguous and do not present a clear picture with regard to reduction or transformation. This review summarized the influence of thermal processing on the stability of DON and the formation of degradation/conversion products. Besides this, also a release of DON and DON-3G from food matrix as well as the release of DON from DON-3G during processing is discussed. In addition, some conflicting findings as reported from the studies on thermal processing as well as cause-effect relationships of the different thermal procedures are explored. Finally, the potential toxic profiles of DON degradation products are discussed as well when data are available.
authors.affiliation: College of Life Science, Institute of Biomedicine, Yangtze University, Jingzhou, Hubei, 434025, China.|Faculty of Informatics and Management, University of Hradec Kralove, Hradec Kralove, Czech Republic.
authors.forename: Qinghua
authors.initials: Q
authors.lastname: Wu
authors.affiliation: Faculty of Informatics and Management, University of Hradec Kralove, Hradec Kralove, Czech Republic.|Biomedical Research Center, University Hospital Hradec Kralove, Hradec Kralove, Czech Republic.
authors.forename: Kamil
authors.initials: K
authors.lastname: Kuča
authors.affiliation: Institute of Food Chemistry, Westfälische Wilhelms-Universität, Münster, Germany.
authors.forename: Hans-Ulrich
authors.initials: HU
authors.lastname: Humpf
authors.affiliation: Faculty of Informatics and Management, University of Hradec Kralove, Hradec Kralove, Czech Republic.
authors.forename: Blanka
authors.initials: B
authors.lastname: Klímová
authors.affiliation: Institute of Food Chemistry, Westfälische Wilhelms-Universität, Münster, Germany. cramerb@uni-muenster.de.
authors.forename: Benedikt
authors.initials: B
authors.lastname: Cramer
mesh_terms: D002523:Edible Grain / Q000737:chemistry*; D005506:Food Contamination; D005511:Food Handling / Q000379:methods*; D005960:Glucosides / Q000032:analysis*; D006358:Hot Temperature; D014255:Trichothecenes / Q000032:analysis*
chemical_list: D005960:Glucosides; D014255:Trichothecenes; C542050:deoxynivalenol-3-glucoside; C007262:deoxynivalenol
keywords: Deoxynivalenol; Deoxynivalenol-3-glucoside; Extrusion cooking; Thermal degradation; Thermal food processing; Toxicity