Stability of sterigmatocystin during the bread making process and its occurrence in bread from the Latvian market
Sterigmatocystin (STC) is a carcinogenic and mutagenic mycotoxin produced by fungi of many Aspergillus species. The aim of this research was to test the stability of STC during the bread making process and to check bread samples from the Latvian market for STC contamination, using a previously devel...
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| Veröffentlicht in: | Mycotoxin research 2012-05, Vol.28 (2), p.123-129 |
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| creator | Versilovskis, Aleksandrs Bartkevics, Vadims |
| description | Sterigmatocystin (STC) is a carcinogenic and mutagenic mycotoxin produced by fungi of many
Aspergillus
species. The aim of this research was to test the stability of STC during the bread making process and to check bread samples from the Latvian market for STC contamination, using a previously developed electrospray positive ionisation (ESI
+
) liquid chromatography-tandem mass spectrometry (LC-MS/MS) method. Wheat grain naturally contaminated with STC was used for bread baking. STC was found to be stable during the bread-making process. In the food survey 17% of the analysed breads were positive for STC, with concentration levels of 2-7 μg kg
-1
. One out of six rye bread samples, one out of nine rye-wheat bread samples and three out of 14 wheat bread samples were contaminated with STC. Four out of five contaminated samples contained whole grains as the main ingredient. We conclude that whole grain bread may be a possible source of STC, although even STC-positive bread samples identified in this study contained quite low toxin levels. |
| doi_str_mv | 10.1007/s12550-012-0124-0 |
| format | Article |
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Aspergillus
species. The aim of this research was to test the stability of STC during the bread making process and to check bread samples from the Latvian market for STC contamination, using a previously developed electrospray positive ionisation (ESI
+
) liquid chromatography-tandem mass spectrometry (LC-MS/MS) method. Wheat grain naturally contaminated with STC was used for bread baking. STC was found to be stable during the bread-making process. In the food survey 17% of the analysed breads were positive for STC, with concentration levels of 2-7 μg kg
-1
. One out of six rye bread samples, one out of nine rye-wheat bread samples and three out of 14 wheat bread samples were contaminated with STC. Four out of five contaminated samples contained whole grains as the main ingredient. We conclude that whole grain bread may be a possible source of STC, although even STC-positive bread samples identified in this study contained quite low toxin levels.</description><identifier>ISSN: 0178-7888</identifier><identifier>EISSN: 1867-1632</identifier><identifier>DOI: 10.1007/s12550-012-0124-0</identifier><identifier>PMID: 23606050</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer-Verlag</publisher><subject>Aspergillus ; Biomedical and Life Sciences ; Bread ; Bread - analysis ; Chemistry/Food Science ; Chromatography, Liquid ; Cooking ; Food Contamination ; Food contamination & poisoning ; Fungi ; Grain ; Latvia ; Life Sciences ; Liquid chromatography ; Mass Spectrometry ; Medical Microbiology ; Medicine/Public Health ; Microbiology ; Mycotoxins ; Mycotoxins - analysis ; Original Paper ; Secale - chemistry ; Sterigmatocystin - analysis ; Sterigmatocystin - chemistry ; Toxins ; Triticum - chemistry ; Triticum aestivum ; Wheat</subject><ispartof>Mycotoxin research, 2012-05, Vol.28 (2), p.123-129</ispartof><rights>Society for Mycotoxin Research and Springer 2012</rights><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3200-5e8f289e46f095d3be3f2d78627b3d20086d5c938db07efd214f4cadd46270373</citedby><cites>FETCH-LOGICAL-c3200-5e8f289e46f095d3be3f2d78627b3d20086d5c938db07efd214f4cadd46270373</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s12550-012-0124-0$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s12550-012-0124-0$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27901,27902,41464,42533,51294</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/23606050$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Versilovskis, Aleksandrs</creatorcontrib><creatorcontrib>Bartkevics, Vadims</creatorcontrib><title>Stability of sterigmatocystin during the bread making process and its occurrence in bread from the Latvian market</title><title>Mycotoxin research</title><addtitle>Mycotoxin Res</addtitle><addtitle>Mycotoxin Res</addtitle><description>Sterigmatocystin (STC) is a carcinogenic and mutagenic mycotoxin produced by fungi of many
Aspergillus
species. The aim of this research was to test the stability of STC during the bread making process and to check bread samples from the Latvian market for STC contamination, using a previously developed electrospray positive ionisation (ESI
+
) liquid chromatography-tandem mass spectrometry (LC-MS/MS) method. Wheat grain naturally contaminated with STC was used for bread baking. STC was found to be stable during the bread-making process. In the food survey 17% of the analysed breads were positive for STC, with concentration levels of 2-7 μg kg
-1
. One out of six rye bread samples, one out of nine rye-wheat bread samples and three out of 14 wheat bread samples were contaminated with STC. Four out of five contaminated samples contained whole grains as the main ingredient. We conclude that whole grain bread may be a possible source of STC, although even STC-positive bread samples identified in this study contained quite low toxin levels.</description><subject>Aspergillus</subject><subject>Biomedical and Life Sciences</subject><subject>Bread</subject><subject>Bread - analysis</subject><subject>Chemistry/Food Science</subject><subject>Chromatography, Liquid</subject><subject>Cooking</subject><subject>Food Contamination</subject><subject>Food contamination & poisoning</subject><subject>Fungi</subject><subject>Grain</subject><subject>Latvia</subject><subject>Life Sciences</subject><subject>Liquid chromatography</subject><subject>Mass Spectrometry</subject><subject>Medical Microbiology</subject><subject>Medicine/Public Health</subject><subject>Microbiology</subject><subject>Mycotoxins</subject><subject>Mycotoxins - analysis</subject><subject>Original Paper</subject><subject>Secale - chemistry</subject><subject>Sterigmatocystin - analysis</subject><subject>Sterigmatocystin - chemistry</subject><subject>Toxins</subject><subject>Triticum - chemistry</subject><subject>Triticum aestivum</subject><subject>Wheat</subject><issn>0178-7888</issn><issn>1867-1632</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>BENPR</sourceid><recordid>eNp1kUtv1TAQhS0EopfCD2CDLLFhEzp-xHaWqOIlXYlF6Tpy7HFxe5Pc2g7S_fc4TUEIicXI0ug7Z8ZzCHnN4D0D0BeZ8baFBhhfSzbwhOyYUbphSvCnZAdMm0YbY87Ii5xvAZSQyjwnZ1woUNDCjtxfFTvEQywnOgeaC6Z4M9oyu1MucaJ-SXG6oeUH0iGh9XS0d2vjmGaHOVM7eRpLprNzS0o4OaRVtaEhzeODcm_Lz2inqk13WF6SZ8EeMr56fM_J9aeP3y-_NPtvn79eftg3TnCApkUTuOlQqgBd68WAInCvjeJ6EL4SRvnWdcL4ATQGz5kM0lnvZSVAaHFO3m2-ddf7BXPpx5gdHg52wnnJPavX6bSSXFX07T_o7bykqW63UkK2SnddpdhGuTTnnDD0xxTrn04V6tc8-i2Pvmaxluyhat48Oi_DiP6P4ncAFeAbkI_rpTH9Pfp_rr8AkmeVgw</recordid><startdate>201205</startdate><enddate>201205</enddate><creator>Versilovskis, Aleksandrs</creator><creator>Bartkevics, Vadims</creator><general>Springer-Verlag</general><general>Springer Nature B.V</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7T7</scope><scope>7U7</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>88I</scope><scope>8C1</scope><scope>8FD</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>M0S</scope><scope>M1P</scope><scope>M2P</scope><scope>P64</scope><scope>PATMY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PYCSY</scope><scope>Q9U</scope><scope>M7N</scope></search><sort><creationdate>201205</creationdate><title>Stability of sterigmatocystin during the bread making process and its occurrence in bread from the Latvian market</title><author>Versilovskis, Aleksandrs ; Bartkevics, Vadims</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3200-5e8f289e46f095d3be3f2d78627b3d20086d5c938db07efd214f4cadd46270373</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>Aspergillus</topic><topic>Biomedical and Life Sciences</topic><topic>Bread</topic><topic>Bread - analysis</topic><topic>Chemistry/Food Science</topic><topic>Chromatography, Liquid</topic><topic>Cooking</topic><topic>Food Contamination</topic><topic>Food contamination & poisoning</topic><topic>Fungi</topic><topic>Grain</topic><topic>Latvia</topic><topic>Life Sciences</topic><topic>Liquid chromatography</topic><topic>Mass Spectrometry</topic><topic>Medical Microbiology</topic><topic>Medicine/Public Health</topic><topic>Microbiology</topic><topic>Mycotoxins</topic><topic>Mycotoxins - analysis</topic><topic>Original Paper</topic><topic>Secale - chemistry</topic><topic>Sterigmatocystin - analysis</topic><topic>Sterigmatocystin - chemistry</topic><topic>Toxins</topic><topic>Triticum - chemistry</topic><topic>Triticum aestivum</topic><topic>Wheat</topic><toplevel>online_resources</toplevel><creatorcontrib>Versilovskis, Aleksandrs</creatorcontrib><creatorcontrib>Bartkevics, Vadims</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Science Database (Alumni Edition)</collection><collection>Public Health Database</collection><collection>Technology Research Database</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Natural Science Collection (ProQuest)</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Engineering Research Database</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Science Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environmental Science Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Environmental Science Collection</collection><collection>ProQuest Central Basic</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><jtitle>Mycotoxin research</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Versilovskis, Aleksandrs</au><au>Bartkevics, Vadims</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Stability of sterigmatocystin during the bread making process and its occurrence in bread from the Latvian market</atitle><jtitle>Mycotoxin research</jtitle><stitle>Mycotoxin Res</stitle><addtitle>Mycotoxin Res</addtitle><date>2012-05</date><risdate>2012</risdate><volume>28</volume><issue>2</issue><spage>123</spage><epage>129</epage><pages>123-129</pages><issn>0178-7888</issn><eissn>1867-1632</eissn><abstract>Sterigmatocystin (STC) is a carcinogenic and mutagenic mycotoxin produced by fungi of many
Aspergillus
species. The aim of this research was to test the stability of STC during the bread making process and to check bread samples from the Latvian market for STC contamination, using a previously developed electrospray positive ionisation (ESI
+
) liquid chromatography-tandem mass spectrometry (LC-MS/MS) method. Wheat grain naturally contaminated with STC was used for bread baking. STC was found to be stable during the bread-making process. In the food survey 17% of the analysed breads were positive for STC, with concentration levels of 2-7 μg kg
-1
. One out of six rye bread samples, one out of nine rye-wheat bread samples and three out of 14 wheat bread samples were contaminated with STC. Four out of five contaminated samples contained whole grains as the main ingredient. We conclude that whole grain bread may be a possible source of STC, although even STC-positive bread samples identified in this study contained quite low toxin levels.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer-Verlag</pub><pmid>23606050</pmid><doi>10.1007/s12550-012-0124-0</doi><tpages>7</tpages></addata></record> |
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| source | MEDLINE; SpringerNature Complete Journals |
| subjects | Aspergillus Biomedical and Life Sciences Bread Bread - analysis Chemistry/Food Science Chromatography, Liquid Cooking Food Contamination Food contamination & poisoning Fungi Grain Latvia Life Sciences Liquid chromatography Mass Spectrometry Medical Microbiology Medicine/Public Health Microbiology Mycotoxins Mycotoxins - analysis Original Paper Secale - chemistry Sterigmatocystin - analysis Sterigmatocystin - chemistry Toxins Triticum - chemistry Triticum aestivum Wheat |
| title | Stability of sterigmatocystin during the bread making process and its occurrence in bread from the Latvian market |
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