The lager yeast Saccharomyces pastorianus removes and transforms Fusarium trichothecene mycotoxins during fermentation of brewer’s wort

Alexis V. Nathanail, Brian Gibson, Li Han, Kimmo Peltonen, Veli-Matti Ollilainen, Marika Jestoi, Arj Laitila

Tutkimustuotos: ArtikkelijulkaisuArtikkeliTieteellinenvertaisarvioitu

Kuvaus

An investigation was conducted to determine the fate of deoxynivalenol, deoxynivalenol-3-glucoside, HT-2 toxin and T-2 toxin, during a four-day fermentation with the lager yeast Saccharomyces pastorianus. The influence of excessive mycotoxin concentrations on yeast growth, productivity and viability were also assessed. Mycotoxins were dosed at varying concentrations to 11.5° Plato wort. Analysis of yeast revealed that presence of the toxins even at concentrations up to 10,000 μg/L had little or no effect on sugar utilisation, alcohol production, pH, yeast growth or cell viability. Of the dosed toxin amounts 9–34% were removed by the end of fermentation, due to physical binding and/or biotransformation by yeast. Deoxynivalenol-3-glucoside was not reverted to its toxic precursor during fermentation. Processing of full-scan liquid chromatography-quadrupole time-of-flight-mass spectrometry (LC–QTOF–MS) data with MetaboLynx™ and subsequent LC–QTOF–MS/MS measurements resulted in annotation of several putative metabolites. De(acetylation), glucosylation and sulfonation were the main metabolic pathways activated.
Alkuperäiskielienglanti
LehtiFood Chemistry
Vuosikerta203
Sivut448-455
Sivumäärä8
ISSN0308-8146
DOI - pysyväislinkit
TilaJulkaistu - 2016
OKM-julkaisutyyppiA1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä, vertaisarvioitu

Tieteenalat

  • 1183 Kasvibiologia, mikrobiologia, virologia
  • 416 Elintarviketieteet

Lainaa tätä

Nathanail, Alexis V. ; Gibson, Brian ; Han, Li ; Peltonen, Kimmo ; Ollilainen, Veli-Matti ; Jestoi, Marika ; Laitila, Arj. / The lager yeast Saccharomyces pastorianus removes and transforms Fusarium trichothecene mycotoxins during fermentation of brewer’s wort. Julkaisussa: Food Chemistry. 2016 ; Vuosikerta 203. Sivut 448-455.
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title = "The lager yeast Saccharomyces pastorianus removes and transforms Fusarium trichothecene mycotoxins during fermentation of brewer’s wort",
abstract = "An investigation was conducted to determine the fate of deoxynivalenol, deoxynivalenol-3-glucoside, HT-2 toxin and T-2 toxin, during a four-day fermentation with the lager yeast Saccharomyces pastorianus. The influence of excessive mycotoxin concentrations on yeast growth, productivity and viability were also assessed. Mycotoxins were dosed at varying concentrations to 11.5° Plato wort. Analysis of yeast revealed that presence of the toxins even at concentrations up to 10,000 μg/L had little or no effect on sugar utilisation, alcohol production, pH, yeast growth or cell viability. Of the dosed toxin amounts 9–34{\%} were removed by the end of fermentation, due to physical binding and/or biotransformation by yeast. Deoxynivalenol-3-glucoside was not reverted to its toxic precursor during fermentation. Processing of full-scan liquid chromatography-quadrupole time-of-flight-mass spectrometry (LC–QTOF–MS) data with MetaboLynx™ and subsequent LC–QTOF–MS/MS measurements resulted in annotation of several putative metabolites. De(acetylation), glucosylation and sulfonation were the main metabolic pathways activated.",
keywords = "1183 Plant biology, microbiology, virology, 416 Food Science",
author = "Nathanail, {Alexis V.} and Brian Gibson and Li Han and Kimmo Peltonen and Veli-Matti Ollilainen and Marika Jestoi and Arj Laitila",
year = "2016",
doi = "10.1016/j.foodchem.2016.02.070",
language = "English",
volume = "203",
pages = "448--455",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "ELSEVIER SCI IRELAND LTD",

}

The lager yeast Saccharomyces pastorianus removes and transforms Fusarium trichothecene mycotoxins during fermentation of brewer’s wort. / Nathanail, Alexis V.; Gibson, Brian; Han, Li; Peltonen, Kimmo; Ollilainen, Veli-Matti; Jestoi, Marika; Laitila, Arj.

julkaisussa: Food Chemistry, Vuosikerta 203, 2016, s. 448-455.

Tutkimustuotos: ArtikkelijulkaisuArtikkeliTieteellinenvertaisarvioitu

TY - JOUR

T1 - The lager yeast Saccharomyces pastorianus removes and transforms Fusarium trichothecene mycotoxins during fermentation of brewer’s wort

AU - Nathanail, Alexis V.

AU - Gibson, Brian

AU - Han, Li

AU - Peltonen, Kimmo

AU - Ollilainen, Veli-Matti

AU - Jestoi, Marika

AU - Laitila, Arj

PY - 2016

Y1 - 2016

N2 - An investigation was conducted to determine the fate of deoxynivalenol, deoxynivalenol-3-glucoside, HT-2 toxin and T-2 toxin, during a four-day fermentation with the lager yeast Saccharomyces pastorianus. The influence of excessive mycotoxin concentrations on yeast growth, productivity and viability were also assessed. Mycotoxins were dosed at varying concentrations to 11.5° Plato wort. Analysis of yeast revealed that presence of the toxins even at concentrations up to 10,000 μg/L had little or no effect on sugar utilisation, alcohol production, pH, yeast growth or cell viability. Of the dosed toxin amounts 9–34% were removed by the end of fermentation, due to physical binding and/or biotransformation by yeast. Deoxynivalenol-3-glucoside was not reverted to its toxic precursor during fermentation. Processing of full-scan liquid chromatography-quadrupole time-of-flight-mass spectrometry (LC–QTOF–MS) data with MetaboLynx™ and subsequent LC–QTOF–MS/MS measurements resulted in annotation of several putative metabolites. De(acetylation), glucosylation and sulfonation were the main metabolic pathways activated.

AB - An investigation was conducted to determine the fate of deoxynivalenol, deoxynivalenol-3-glucoside, HT-2 toxin and T-2 toxin, during a four-day fermentation with the lager yeast Saccharomyces pastorianus. The influence of excessive mycotoxin concentrations on yeast growth, productivity and viability were also assessed. Mycotoxins were dosed at varying concentrations to 11.5° Plato wort. Analysis of yeast revealed that presence of the toxins even at concentrations up to 10,000 μg/L had little or no effect on sugar utilisation, alcohol production, pH, yeast growth or cell viability. Of the dosed toxin amounts 9–34% were removed by the end of fermentation, due to physical binding and/or biotransformation by yeast. Deoxynivalenol-3-glucoside was not reverted to its toxic precursor during fermentation. Processing of full-scan liquid chromatography-quadrupole time-of-flight-mass spectrometry (LC–QTOF–MS) data with MetaboLynx™ and subsequent LC–QTOF–MS/MS measurements resulted in annotation of several putative metabolites. De(acetylation), glucosylation and sulfonation were the main metabolic pathways activated.

KW - 1183 Plant biology, microbiology, virology

KW - 416 Food Science

U2 - 10.1016/j.foodchem.2016.02.070

DO - 10.1016/j.foodchem.2016.02.070

M3 - Article

VL - 203

SP - 448

EP - 455

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -