Ivana Šafránková

Fusariové mykotoxiny v zrnu ječmene jarního a jejich přenos do sladu.

Fusarium Head Blight (FHB) is a worldwide spread disease caused by microscopic filamentous fungi of Fusarium spp. which infest cereals during vegetation period in the field [1]. In Europe, Fusarium graminearum, F. culmorum, F. poae a F. avenaceum are the most common fungal species responsible for outbreak of FHB which can cause considerable economic losses due to lower yields and decline of grain quality (degradation of proteins and starch) [2,3,6]. Secondary, toxic metabolites of Fusarium fungi – mycotoxins may pose a serious heath risk not only for humans but also for farm animals. The impact of mycotoxin on animal health varies considerably and mycotoxins may cause fatal intoxications as well as subclinical disease conditions. Acute intoxications are in most cases confined to a small number of animals. Unfortunately, Fusarium toxins are thermally and chemically stable substances thus survive under conditions of food processing and transfer into cereal-based products such as flour, bread and beer. The most abundant mycotoxins occuring under conditions of moderate temperature zone are trichothecenes, fumonisins a zearalenone. These toxins may also cause poisoning incidents. Principal symptoms of trichothecenes exposure are nausea, lethargy, vomitus and attack of liver, endocrine and nervous system. Zearalenon has significant oestrogenic effect [4] and fumonisins, occurring predominantly in maize and maize products, negatively influence nervous system and furthermore are responsible for damage of liver and kidney cells [5]. As mentioned above, mycotoxin contamination causes wide range of technological problems in food processing e.g. inhibits enzymes during malting and slows down yeast growth during brewing. Besides oxalates, mycotoxins are connected with so-called undesirable beer gushing [7,8]. Fusariové mykotoxiny v zrnu ječmene jarního a jejich přenos do sladu

Fusarium mycotoxins in spring barley and their transfer into malt.

Fusarium Head Blight (FHB) is a worldwide spread disease caused by microscopic filamentous fungi of Fusarium spp. which infest cereals during vegetation period in the field [1]. In Europe, Fusarium graminearum, F. culmorum, F. poae a F. avenaceum are the most common fungal species responsible for outbreak of FHB which can cause considerable economic losses due to lower yields and decline of grain quality (degradation of proteins and starch) [2,3,6]. Secondary, toxic metabolites of Fusarium fungi – mycotoxins may pose a serious heath risk not only for humans but also for farm animals. The impact of mycotoxin on animal health varies considerably and mycotoxins may cause fatal intoxications as well as subclinical disease conditions. Acute intoxications are in most cases confined to a small number of animals. Unfortunately, Fusarium toxins are thermally and chemically stable substances thus survive under conditions of food processing and transfer into cereal-based products such as flour, bread and beer. The most abundant mycotoxins occuring under conditions of moderate temperature zone are trichothecenes, fumonisins a zearalenone. These toxins may also cause poisoning incidents. Principal symptoms of trichothecenes exposure are nausea, lethargy, vomitus and attack of liver, endocrine and nervous system. Zearalenon has significant oestrogenic effect [4] and fumonisins, occurring predominantly in maize and maize products, negatively influence nervous system and furthermore are responsible for damage of liver and kidney cells [5]. As mentioned above, mycotoxin contamination causes wide range of technological problems in food processing e.g. inhibits enzymes during malting and slows down yeast growth during brewing. Besides oxalates, mycotoxins are connected with so-called undesirable beer gushing [7,8]. Fusariové mykotoxiny v zrnu ječmene jarního a jejich přenos do sladu