Abstract
Climatic changes influence considerably the distribution and occurrence of different secondary metabolites in cereals. The aim of this investigation was to assess the changes in metabolite prevalence observed in six different winter barley varieties over a statistically significant period of three years by linking agro-climatic conditions with metabolite concentrations in chosen samples. The results showed that temperatures and precipitation levels varied during the observed timeframe and that the multi-toxin concentrations followed the trend of changing climatic conditions depending on the variety. All quantified (fungal) metabolites showed significant variations throughout the years and, for some (tryptophol and the cyclic dipeptides cyclo(L-Pro-L-Tyr) and cyclo(L-Pro-L-Val)), an unexpected, but clear connection can be made with temperature changes and precipitation levels during the growing season.
Highlights
Barley (Hordeum vulgare L.) is the main malting and brewing cereal, grown globally
The results showed that temperatures and precipitation levels varied during the observed timeframe and that the multi-toxin concentrations followed the trend of changing climatic conditions depending on the variety
The shift in Fusarium species certainly indicates the shift in all microbial life forms, and this purports the hypothesis that the secondary metabolites that these microorganisms produce are probably undergoing some changes as well
Summary
Barley (Hordeum vulgare L.) is the main malting and brewing cereal, grown globally. Changes in climate greatly influence the microbial diversity of cereals. Fusarium culmorum is one of the eclectic examples of this phenomenon This fungus was rather usual in Central and Eastern European countries, but with global warming this fungus is hard to be found in these parts of Europe, and even Northern Europe experts report its reduction. Some are still not recognized by the legislative institutions and represent danger to human health These are mostly conjugated toxins that are transformed during digestion, food processing, or via plant enzymes into the modified form (glucosides, sulphates, acetyl forms, etc.) or the conjugated form gets degraded into the original molecule. In some cases, both forms regularly occur together, such as deoxynivalenol (DON) and its acetylated forms 3- and 15-acetyldeoxynivalenol (3- and 15-AcDON) [6]. Novel or emerging mycotoxins or plant toxins, modified or basic forms, are an important factor in the sustainable food chain
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
