Beauvericin degradation during bread and beer making

Abstract

Beauvericin (BEA) is a bioactive compound produced by the secondary metabolism of several Fusarium species and known to have various biological activities. This study investigated the degradation of the minor Fusarium mycotoxin BEA present at the concentration of 5 mg/kg in barley and wheat flour during beer and bread making. The influence of the making processes and of the formation of degradation products of BEA were evaluated during the beer and bread making. The concentration of BEA and its evolution during the production processes were determined with the technique of the liquid chromatography tandem mass spectrometry in tandem (LC-MS/MS), whereas the formation of the BEA degradation products was determined with the technique of the LC-MS coupled to a linear ion trap (LC-MS-LIT). The degradation of BEA during beer making ranged from 23 to 82%. During bread making, BEA reduction ranged from 75 to 95%. The highest degradation activity of BEA for both beer and bread was evidenced during the heat and fermentation processes. Also two degradation products formed during these processes were identified.