Relevance of Zearalenone and its modified forms in bakery products
Zearalenone is a frequently occurring and well-known mycotoxin developed in cereals before and during the harvest period by Fusarium spp. mainly in maize and wheat. In addition to the main form, various modified forms (phase I and II metabolites) were detected, in some cases in high amounts. These m...
Autores principales: | , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Springer Berlin Heidelberg
2023
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10393900/ https://www.ncbi.nlm.nih.gov/pubmed/37322296 http://dx.doi.org/10.1007/s12550-023-00493-3 |
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author | Pfleger, Franz Schwake-Anduschus, Christine |
author_facet | Pfleger, Franz Schwake-Anduschus, Christine |
author_sort | Pfleger, Franz |
collection | PubMed |
description | Zearalenone is a frequently occurring and well-known mycotoxin developed in cereals before and during the harvest period by Fusarium spp. mainly in maize and wheat. In addition to the main form, various modified forms (phase I and II metabolites) were detected, in some cases in high amounts. These modified forms can be harmful for human health due to their different toxicity, which can be much higher compared to the parent toxin. In addition, the parent toxin can be cleaved from the phase I and II metabolites during digestion. A risk of correlated and additive adverse effects of the metabolites of ZEN phase I and II in humans and animals is evident. ZEN is considered in many studies on its occurrence in grain-based foods and some studies are dedicated to the behavior of ZEN during food processing. This is not the case for the ZEN phase I and II metabolites, which are only included in a few occurrence reports. Their effects during food processing is also only sporadically addressed in studies to date. In addition to the massive lack of data on the occurrence and behavior of ZEN modified forms, there is also a lack of comprehensive clarification of the toxicity of the numerous different ZEN metabolites detected to date. Finally, studies on the fate during digestion of the relevant ZEN metabolites will be important in the future to further clarify their relevance in processed foods such as bakery products. |
format | Online Article Text |
id | pubmed-10393900 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Springer Berlin Heidelberg |
record_format | MEDLINE/PubMed |
spelling | pubmed-103939002023-08-03 Relevance of Zearalenone and its modified forms in bakery products Pfleger, Franz Schwake-Anduschus, Christine Mycotoxin Res Review Zearalenone is a frequently occurring and well-known mycotoxin developed in cereals before and during the harvest period by Fusarium spp. mainly in maize and wheat. In addition to the main form, various modified forms (phase I and II metabolites) were detected, in some cases in high amounts. These modified forms can be harmful for human health due to their different toxicity, which can be much higher compared to the parent toxin. In addition, the parent toxin can be cleaved from the phase I and II metabolites during digestion. A risk of correlated and additive adverse effects of the metabolites of ZEN phase I and II in humans and animals is evident. ZEN is considered in many studies on its occurrence in grain-based foods and some studies are dedicated to the behavior of ZEN during food processing. This is not the case for the ZEN phase I and II metabolites, which are only included in a few occurrence reports. Their effects during food processing is also only sporadically addressed in studies to date. In addition to the massive lack of data on the occurrence and behavior of ZEN modified forms, there is also a lack of comprehensive clarification of the toxicity of the numerous different ZEN metabolites detected to date. Finally, studies on the fate during digestion of the relevant ZEN metabolites will be important in the future to further clarify their relevance in processed foods such as bakery products. Springer Berlin Heidelberg 2023-06-15 2023 /pmc/articles/PMC10393900/ /pubmed/37322296 http://dx.doi.org/10.1007/s12550-023-00493-3 Text en © The Author(s) 2023 https://creativecommons.org/licenses/by/4.0/Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) . |
spellingShingle | Review Pfleger, Franz Schwake-Anduschus, Christine Relevance of Zearalenone and its modified forms in bakery products |
title | Relevance of Zearalenone and its modified forms in bakery products |
title_full | Relevance of Zearalenone and its modified forms in bakery products |
title_fullStr | Relevance of Zearalenone and its modified forms in bakery products |
title_full_unstemmed | Relevance of Zearalenone and its modified forms in bakery products |
title_short | Relevance of Zearalenone and its modified forms in bakery products |
title_sort | relevance of zearalenone and its modified forms in bakery products |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10393900/ https://www.ncbi.nlm.nih.gov/pubmed/37322296 http://dx.doi.org/10.1007/s12550-023-00493-3 |
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