Abstract
A multi-mycotoxin LC-MS/MS method was developed to quantify 13 free and modified Alternaria toxins in different beer types by applying a combination of stable-isotope dilution assays (SIDAs) and matrix-matched calibration. With limits of detection (LODs) between 0.03 µg/L (alternariol monomethyl ether, AME) and 5.48 µg/L (altenuene, ALT), limits of quantitation (LOQs) between 0.09 µg/L (AME) and 16.24 µg/L (ALT), and recoveries between 72 and 113%, we obtained a sensitive and reliable method, which also covers the emerging toxins alternariol-3-glucoside (AOH-3-G), alternariol-9-glucoside (AOH-9-G), alternariol monomethyl ether-3-glucoside (AME-3-G) and alternariol-3-sulfate (AOH-3-S) and alternariol monomethylether-3-sulfate (AME-3-S). Furthermore, 50 different beer samples were analyzed, showing no contamination with Alternaria toxins apart from tenuazonic acid (TeA) in concentrations between 0.69 µg/L and 16.5 µg/L. According to this study, the exposure towards TeA through beer consumption can be considered as relatively low, as the threshold of toxicological concern (TTC) value of 1500 ng/kg body weight per day might not be reached when consuming reasonable amounts of beer.
Highlights
With a per capita consumption of over 100 L of beer, Germany is among the top five countries with the highest beer consumption worldwide (World Health Organization 2018)
An increase of beer consumption, on the one hand, and, on the other hand, a rising occurrence of mold growth on agricultural commodities due to unfavorable weather conditions can be observed. Both factors lead to concern in terms of mycotoxin exposure from beer consumption, as the main ingredients barley and wheat are often prone to fungal infection (Logrieco et al 2009; Ostry 2008)
This study aims to get a better insight in Alternaria mycotoxin exposure through beer consumption and might give a first overview on toxins that can be carried over into beer during the brewing process
Summary
With a per capita consumption of over 100 L of beer, Germany is among the top five countries with the highest beer consumption worldwide (World Health Organization 2018). An increase of beer consumption, on the one hand, and, on the other hand, a rising occurrence of mold growth on agricultural commodities due to unfavorable weather conditions can be observed. Both factors lead to concern in terms of mycotoxin exposure from beer consumption, as the main ingredients barley and wheat are often prone to fungal infection (Logrieco et al 2009; Ostry 2008). Mycotoxin concentrations in beer should be monitored regularly to guarantee a safe product as toxins can be carried over from the grain into the final product This was already shown for some Fusarium mycotoxins.
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