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Fate of deoxynivalenol and deoxynivalenol-3-glucoside during cereal-based thermal food processing: a review study

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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.

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Acknowledgements

This study was financially supported by Yangtze Youth Talents Fund (Yangtze University, Grant No. 2015cqr19), National Natural Science Foundation of China (Grant No. 31602114), and the project of Excellence FIM UHK.

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Authors and Affiliations

  1. College of Life Science, Institute of Biomedicine, Yangtze University, Jingzhou, Hubei, 434025, China

    Qinghua Wu

  2. Faculty of Informatics and Management, University of Hradec Kralove, Hradec Kralove, Czech Republic

    Qinghua Wu, Kamil Kuča & Blanka Klímová

  3. Biomedical Research Center, University Hospital Hradec Kralove, Hradec Kralove, Czech Republic

    Kamil Kuča

  4. Institute of Food Chemistry, Westfälische Wilhelms-Universität, Münster, Germany

    Hans-Ulrich Humpf & Benedikt Cramer

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  1. Qinghua Wu
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  2. Kamil Kuča
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Correspondence to Benedikt Cramer.

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Wu, Q., Kuča, K., Humpf, HU. et al. Fate of deoxynivalenol and deoxynivalenol-3-glucoside during cereal-based thermal food processing: a review study. Mycotoxin Res 33, 79–91 (2017). https://doi.org/10.1007/s12550-016-0263-9

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