Biotransformation of trichothecene mycotoxins during fermentation with lager yeast

Alexis Nathanail, Brian Gibson, L.i Han, Kimmo Peltonen, Marika Jestoi, Arja Laitila

Research output: Contribution to conferenceConference PosterScientific

Abstract

Food and beverage processing may convert mycotoxins into conjugated 'modified mycotoxins' rendering them undetectable with routine analytical methods. The aim here was to investigate the metabolic fate of Fusarium trichothecene mycotoxins including HT-2, T-2, as well as deoxynivalenol and its modified form deoxynivalenol-3-glucoside during fermentation by lager yeast. Mycotoxins were dosed at varying concentrations or in different combinations to 11.5°Plato wort that was used in the simulated brewing experiments. Yeast was tolerant to mycotoxins at concentrations up to 10 ppm. Thus, the presence of trichothecenes, even at levels far in excess of those found in naturally contaminated barley, had little or no effect on sugar utilisation, alcohol production, pH, yeast growth or cell viability. Wort and yeast biomass samples that were collected at pre-defined timepoints (0-96 h) were analysed by LC-QTOF-MS to examine the kinetics of these compounds during fermentation and possible accumulation within yeast cells. Approx. 20% of toxin amounts were potentially biotransformed by yeast at the end of fermentation. Targeted metabolomics were performed on the raw full-scan LC-QTOF-MS data with Waters MetaboLynx software to detect any metabolic products formed by yeast following exposure to trichothecenes. Novel modified forms of trichothecene metabolites will be presented here that were confirmed by MS/MS measurements. A clearer understanding of how yeast interact with and transform mycotoxins during brewery fermentation is expected to improve our ability to detect and control the occurrence of these toxins in beer, thereby minimizing potential risks to the consumer.
Original languageEnglish
Pages143-143
Publication statusPublished - 2015
Event35th Congress of the European Brewery Convention, EBC 2015 - Porto, Portugal
Duration: 24 May 201528 May 2015
Conference number: 35

Conference

Conference35th Congress of the European Brewery Convention, EBC 2015
Abbreviated titleEBC 2015
CountryPortugal
CityPorto
Period24/05/1528/05/15

Fingerprint

brewers yeast
trichothecenes
biotransformation
mycotoxins
fermentation
yeasts
wort (brewing)
deoxynivalenol-3-glucoside
toxins
brewing industry
brewing
metabolomics
deoxynivalenol
rendering
beers
beverages
Fusarium
cell viability
analytical methods
alcohols

Keywords

  • modified mycotoxins
  • lager yeast
  • biotransformation
  • fermentation

Cite this

Nathanail, A., Gibson, B., Han, L. I., Peltonen, K., Jestoi, M., & Laitila, A. (2015). Biotransformation of trichothecene mycotoxins during fermentation with lager yeast. 143-143. Poster session presented at 35th Congress of the European Brewery Convention, EBC 2015, Porto, Portugal.
Nathanail, Alexis ; Gibson, Brian ; Han, L.i ; Peltonen, Kimmo ; Jestoi, Marika ; Laitila, Arja. / Biotransformation of trichothecene mycotoxins during fermentation with lager yeast. Poster session presented at 35th Congress of the European Brewery Convention, EBC 2015, Porto, Portugal.
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abstract = "Food and beverage processing may convert mycotoxins into conjugated 'modified mycotoxins' rendering them undetectable with routine analytical methods. The aim here was to investigate the metabolic fate of Fusarium trichothecene mycotoxins including HT-2, T-2, as well as deoxynivalenol and its modified form deoxynivalenol-3-glucoside during fermentation by lager yeast. Mycotoxins were dosed at varying concentrations or in different combinations to 11.5°Plato wort that was used in the simulated brewing experiments. Yeast was tolerant to mycotoxins at concentrations up to 10 ppm. Thus, the presence of trichothecenes, even at levels far in excess of those found in naturally contaminated barley, had little or no effect on sugar utilisation, alcohol production, pH, yeast growth or cell viability. Wort and yeast biomass samples that were collected at pre-defined timepoints (0-96 h) were analysed by LC-QTOF-MS to examine the kinetics of these compounds during fermentation and possible accumulation within yeast cells. Approx. 20{\%} of toxin amounts were potentially biotransformed by yeast at the end of fermentation. Targeted metabolomics were performed on the raw full-scan LC-QTOF-MS data with Waters MetaboLynx software to detect any metabolic products formed by yeast following exposure to trichothecenes. Novel modified forms of trichothecene metabolites will be presented here that were confirmed by MS/MS measurements. A clearer understanding of how yeast interact with and transform mycotoxins during brewery fermentation is expected to improve our ability to detect and control the occurrence of these toxins in beer, thereby minimizing potential risks to the consumer.",
keywords = "modified mycotoxins, lager yeast, biotransformation, fermentation",
author = "Alexis Nathanail and Brian Gibson and L.i Han and Kimmo Peltonen and Marika Jestoi and Arja Laitila",
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Nathanail, A, Gibson, B, Han, LI, Peltonen, K, Jestoi, M & Laitila, A 2015, 'Biotransformation of trichothecene mycotoxins during fermentation with lager yeast' 35th Congress of the European Brewery Convention, EBC 2015, Porto, Portugal, 24/05/15 - 28/05/15, pp. 143-143.

Biotransformation of trichothecene mycotoxins during fermentation with lager yeast. / Nathanail, Alexis; Gibson, Brian; Han, L.i; Peltonen, Kimmo; Jestoi, Marika; Laitila, Arja.

2015. 143-143 Poster session presented at 35th Congress of the European Brewery Convention, EBC 2015, Porto, Portugal.

Research output: Contribution to conferenceConference PosterScientific

TY - CONF

T1 - Biotransformation of trichothecene mycotoxins during fermentation with lager yeast

AU - Nathanail, Alexis

AU - Gibson, Brian

AU - Han, L.i

AU - Peltonen, Kimmo

AU - Jestoi, Marika

AU - Laitila, Arja

N1 - SDA: SHP: Bioeconomy Project : 88134

PY - 2015

Y1 - 2015

N2 - Food and beverage processing may convert mycotoxins into conjugated 'modified mycotoxins' rendering them undetectable with routine analytical methods. The aim here was to investigate the metabolic fate of Fusarium trichothecene mycotoxins including HT-2, T-2, as well as deoxynivalenol and its modified form deoxynivalenol-3-glucoside during fermentation by lager yeast. Mycotoxins were dosed at varying concentrations or in different combinations to 11.5°Plato wort that was used in the simulated brewing experiments. Yeast was tolerant to mycotoxins at concentrations up to 10 ppm. Thus, the presence of trichothecenes, even at levels far in excess of those found in naturally contaminated barley, had little or no effect on sugar utilisation, alcohol production, pH, yeast growth or cell viability. Wort and yeast biomass samples that were collected at pre-defined timepoints (0-96 h) were analysed by LC-QTOF-MS to examine the kinetics of these compounds during fermentation and possible accumulation within yeast cells. Approx. 20% of toxin amounts were potentially biotransformed by yeast at the end of fermentation. Targeted metabolomics were performed on the raw full-scan LC-QTOF-MS data with Waters MetaboLynx software to detect any metabolic products formed by yeast following exposure to trichothecenes. Novel modified forms of trichothecene metabolites will be presented here that were confirmed by MS/MS measurements. A clearer understanding of how yeast interact with and transform mycotoxins during brewery fermentation is expected to improve our ability to detect and control the occurrence of these toxins in beer, thereby minimizing potential risks to the consumer.

AB - Food and beverage processing may convert mycotoxins into conjugated 'modified mycotoxins' rendering them undetectable with routine analytical methods. The aim here was to investigate the metabolic fate of Fusarium trichothecene mycotoxins including HT-2, T-2, as well as deoxynivalenol and its modified form deoxynivalenol-3-glucoside during fermentation by lager yeast. Mycotoxins were dosed at varying concentrations or in different combinations to 11.5°Plato wort that was used in the simulated brewing experiments. Yeast was tolerant to mycotoxins at concentrations up to 10 ppm. Thus, the presence of trichothecenes, even at levels far in excess of those found in naturally contaminated barley, had little or no effect on sugar utilisation, alcohol production, pH, yeast growth or cell viability. Wort and yeast biomass samples that were collected at pre-defined timepoints (0-96 h) were analysed by LC-QTOF-MS to examine the kinetics of these compounds during fermentation and possible accumulation within yeast cells. Approx. 20% of toxin amounts were potentially biotransformed by yeast at the end of fermentation. Targeted metabolomics were performed on the raw full-scan LC-QTOF-MS data with Waters MetaboLynx software to detect any metabolic products formed by yeast following exposure to trichothecenes. Novel modified forms of trichothecene metabolites will be presented here that were confirmed by MS/MS measurements. A clearer understanding of how yeast interact with and transform mycotoxins during brewery fermentation is expected to improve our ability to detect and control the occurrence of these toxins in beer, thereby minimizing potential risks to the consumer.

KW - modified mycotoxins

KW - lager yeast

KW - biotransformation

KW - fermentation

M3 - Conference Poster

SP - 143

EP - 143

ER -

Nathanail A, Gibson B, Han LI, Peltonen K, Jestoi M, Laitila A. Biotransformation of trichothecene mycotoxins during fermentation with lager yeast. 2015. Poster session presented at 35th Congress of the European Brewery Convention, EBC 2015, Porto, Portugal.