Article
Agronomy
Piotr Ochodzki, Adriana Twardawska, Halina Wisniewska, Tomasz Goral
Summary: The study identified winter wheat lines with low levels of head infection and kernel damage as well as low levels of grain contamination with mycotoxins.
Article
Biochemistry & Molecular Biology
Jakub Pastuszak, Anna Szczerba, Michal Dziurka, Marta Hornyak, Przemyslaw Kopec, Marek Szklarczyk, Agnieszka Plazek
Summary: This study identified physiological or biochemical markers of durum wheat resistance to F. culmorum, helping to formulate a strategy for rapid evaluation of disease severity and selection of plants with higher level of resistance.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Food Science & Technology
S. A. Palacios, A. Del Canto, J. Erazo, A. M. Torres
Summary: This study evaluated the aggressiveness of F. cerealis to durum wheat cultivars and mycotoxin production in planta, finding that all cultivars exhibited typical FHB symptoms and NIV was the most produced mycotoxin. Molecular analysis revealed all strains possessed NIV genotype, while chemical assessment showed they could produce various secondary metabolites. The increasing incidence of F. cerealis and the potential crop contamination with mycotoxins pose great concern for food security and world cereal trade, especially given the higher toxicity of NIV compared to DON.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Thomas Miedaner, Andrea Vasquez, Valheria Castiblanco, Hilda Elena Castillo, Nora Foroud, Tobias Wuerschum, Willmar Leiser
Summary: A study of 92 isolates of Fusarium culmorum identified key phenotypic traits, SNPs, and candidate genes linked to aggressiveness and DON production. Multiple QTLs were found to be responsible for aggressiveness and DON content in wheat, both of which exhibit quantitative trait inheritance. Several SNPs associated with DON metabolism, including the Tri4 gene in the trichothecene pathway, were identified as important sources of variation in fungal aggressiveness.
Article
Multidisciplinary Sciences
Gururaj Pralhad Kadkol, Jess Meza, Steven Simpfendorfer, Steve Harden, Brian Cullis
Summary: The study investigated Fusarium crown rot tolerance in 34 durum wheat genotypes and found that some conventional durum wheat genotypes as well as those derived from crosses exhibited comparable tolerance to Suntop. Suntop was identified as the most tolerant genotype, while EGA Bellaroi was identified as very intolerant based on FCR tolerance index.
Article
Food Science & Technology
Andrea Alejandra Arrua Alvarenga, Julio Cesar Masaru Iehisa Ouchi, Cinthia Carolina Cazal Martinez, Juliana Moura Mendes, Adans Agustin Colman, Danilo Fernandez Rios, Pablo David Arrua, Claudia Adriana Barboza Guerreno, Man Mohan Kohli, Maria Laura Ramirez, Ana Acuna Ruiz, Maria Magdalena Sarmiento, Maria Cecilia Ortiz, Adriana Nunez, Horacio D. Lopez-Nicora
Summary: This study presents the first report on the phylogenetic relationships and chemotype diversity of Fusarium strains in Paraguay. The dominant chemotype of the Fusarium graminearum species complex (FGSC) strains isolated from wheat fields in Paraguay was found to be 15-ADON. The study also identified other Fusarium species, including F. asiaticum, F. meridionale, and F. cortaderiae.
Article
Plant Sciences
Jana Chrpova, Heinrich Grausgruber, Verena Weyermann, Maria Buerstmayr, Jana Palicova, Jana Kozova, Martina Travnickova, Quynh Trang Nguyen, Jose Esteban Moreno Amores, Hermann Buerstmayr, Dagmar Janovska
Summary: Modern spelt varieties with reduced plant height showed higher susceptibility to Fusarium head blight and higher contamination of grains with deoxynivalenol (DON), while old landraces and varieties had higher resistance and lower mycotoxin levels. These findings can aid in selecting suitable parental material for breeding spelt with improved FHB resistance.
FRONTIERS IN PLANT SCIENCE
(2021)
Article
Food Science & Technology
Carlo Antonio Ng, Marek Pernica, Jean Yap, Sylvie Belakova, Katerina Vaculova, Tomas Branyik
Summary: The study found that using Pythium oligandrum during the malting of wheat can effectively suppress the growth of Fusarium culmorum and the production of mycotoxins, with no detrimental effects on the quality of wheat malt.
JOURNAL OF CEREAL SCIENCE
(2021)
Article
Agronomy
Valentina Spanic, Marko Maricevic, Ivica Ikic, Michael Sulyok, Hrvoje Sarcevic
Summary: Fusarium head blight (FHB) is a fungal disease that causes economic losses and reduces grain quality in cereals, such as wheat. The study analyzed 216 wheat samples infected with FHB using LC-MS/MS and found that certain mycotoxins/metabolites, including deoxynivalenol (DON) and zearalenone (ZEN), were highly prevalent. The co-occurrence of mycotoxins/metabolites was high, and their potential toxic effects should be considered. The results highlight the importance of analyzing modified and emerging mycotoxins/metabolites in future mycotoxin monitoring programs.
Article
Microbiology
Yasmine Chakroun, Souheib Oueslati, Laetitia Pinson-Gadais, Manef Abderrabba, Jean-Michel Savoie
Summary: Fusarium Head Blight (FHB) is a global problem in small grain cereals caused by multiple Fusarium species. Understanding the regional presence of Fusarium spp. on non-symptomatic grains and their ability to produce mycotoxins is crucial for managing FHB and mycotoxin contamination. This study isolated and identified Fusarium culmorum and F. acuminatum in non-symptomatic wheat grains in Tunisia and discovered that two isolates of F. acuminatum were effective enniatin producers. The study also found that essential oils from two Tunisian plants had fungistatic and antimycotoxin effects on F. acuminatum, suggesting their potential as biofungicides for limiting mycelial growth and mycotoxin accumulation.
Article
Microbiology
Mouadh Saadaoui, Mohamed Faize, Ludovic Bonhomme, Noura Omri Benyoussef, Mohamed Kharrat, Hatem Chaar, Philippe Label, Jean-Stephane Venisse
Summary: This study isolated 111 Trichoderma strains from the rhizospheric soil of an ancient wheat variety cultivated in an organic farming system in Tunisia. Analysis identified six new strains that exhibited promising abilities as plant growth promoters and biocontrol agents against Fusarium seedling blight disease in wheat.
Article
Food Science & Technology
Luisa Ederli, Giovanni Beccari, Francesco Tini, Irene Bergamini, Ilaria Bellezza, Roberto Romani, Lorenzo Covarelli
Summary: This study investigated the impact of ENB, DON, and ENB+DON on bread wheat and Fusarium development. Synergistic effects were observed in seed germination, growth, and chlorophyll degradation, while antagonistic interaction was found in cell death and oxidative stress induction. ENB inhibited FG growth, while DON promoted FA growth, highlighting the potential role of ENB in cell death control and fungal competition.
Article
Chemistry, Applied
Nagehan Desen Koycu
Summary: This study evaluated the impact of fungicides on head blight disease, spike harvest index, and DON accumulation in wheat kernels. The application of fungicides containing tebuconazole, thiophanate methyl plus tetraconazole, and prothioconazole plus trifloxystrobin reduced the disease severity and increased kernel weight. The efficacy of tebuconazole and prothioconazole plus trifloxystrobin was higher than that of thiophanate methyl plus tetraconazole.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
(2022)
Article
Biochemistry & Molecular Biology
Julia Mironenka, Sylwia Rozalska, Przemyslaw Bernat
Summary: The application of the fungus Trichoderma harzianum in germinating wheat seeds can alleviate oxidative stress induced by 2,4-D or Fusarium culmorum.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Plant Sciences
Vito Campanella, Rosa Petralia
Summary: This study evaluated the resistance of 36 Sicilian durum wheat landraces to Fusarium culmorum during the seed germination phase. The results showed that several landraces exhibited resistance to the pathogen, suggesting their potential as a gene pool for resistance factors.
PHYSIOLOGICAL AND MOLECULAR PLANT PATHOLOGY
(2022)
Review
Food Science & Technology
Emanuele Zannini, Angela Bravo Nunez, Aylin W. Sahin, Elke K. Arendt
Summary: This article discusses the health benefits and structure of arabinoxylan, a complex fiber found in grains like wheat, barley, and corn. The source and extraction process of arabinoxylan can affect its structure, and further investigation is needed to understand its pure ingredient's benefits on human health. The article also highlights the relationship between arabinoxylan's structure and its functionality in cereal products and emphasizes the importance of studying its health implications in arabinoxylan-rich products.
Article
Food Science & Technology
Theresa Boeck, Lilit Ispiryan, Andrea Hoehnel, Aylin W. Sahin, Aidan Coffey, Emanuele Zannini, Elke K. Arendt
Summary: This study investigated the production of a milk-alternative from lentil protein isolate through fermentation with multifunctional strains of lactic acid bacteria. The results showed that the selected strains exhibited exponential microbial growth and suitable metabolic performance. The resulting yogurt alternatives displayed a gel-like texture and high water holding capacity. Moreover, the strains produced higher levels of antifungal compounds and showed potential for shelf-life extension. Gymnemic acid. Preliminary sensory analysis also indicated high acceptance for the yogurt alternatives.
Article
Food Science & Technology
Martin Vogelsang-O'Dwyer, Aylin W. Sahin, Francesca Bot, James A. O'Mahony, Juergen Bez, Elke K. Arendt, Emanuele Zannini
Summary: The effects of hydrolysis by commercial food-grade proteases on the physicochemical and techno-functional properties of lentil protein concentrate were investigated. Differences in specificity between the three proteases were evident in the electrophoretic protein profile, reversed-phase HPLC peptide profile, and free amino acid composition. Alcalase and Novozym were capable of extensively degrading all the major protein fractions. Increased solubility in acidic conditions with hydrolysis could broaden the range of food and beverage applications for lentil protein concentrate.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Laura Nyhan, Aylin W. Sahin, Elke K. Arendt
Summary: The limited co-fermentation of non-Saccharomyces yeasts with LAB is a promising strategy for the production of NAB. Co-fermentation can produce NAB with different flavor and aroma characteristics, and it does not have a negative impact on the sensory attributes of the beer.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Review
Food Science & Technology
Marcus Schmidt, Marianna Raczyk
Summary: FODMAPs are a type of carbohydrates that can trigger symptoms and discomfort in patients with gastrointestinal disorders. Researchers have explored various approaches, such as using yeast, lactic acid bacteria, germination or enzymes, to produce low-FODMAP baking products. The selection of appropriate ingredients and the maintenance of sensory and nutritional quality are also important considerations.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Alice Jaeger, Aylin W. Sahin, Laura Nyhan, Emanuele Zannini, Elke K. Arendt
Summary: Brewer's spent grain (BSG) is a rich source of protein and can be used to produce protein isolates. Compared to pea and soy isolates, BSG protein isolate has higher protein solubility and foaming capacity, making it suitable for dairy alternative applications.
Article
Food Science & Technology
Emma Neylon, Laura Nyhan, Emanuele Zannini, Aylin W. Sahin, Elke K. Arendt
Summary: The research focuses on the utilization of barley rootlets (BR) as functional ingredients in bread through lactic acid bacteria fermentation. Various forms of BR ingredients were studied, including unfermented, heat-sterilized, and five fermented BR variants. The study analyzed the antifungal compounds in BR ingredients, as well as their impact on dough rheology, gluten development, mixing properties, starch digestibility, and sensory quality of bread. The findings demonstrated the potential of BR fermentation to enhance bread characteristics and produce sourdough-like flavors.
Article
Biotechnology & Applied Microbiology
Malgorzata Borowska, Lilit Ispiryan, Emma Neylon, Aylin W. Sahin, Craig P. Murphy, Emanuele Zannini, Elke K. Arendt, Aidan Coffey
Summary: The application of homofermentative lactic acid bacteria (LAB) has been investigated for producing low-FODMAP whole-wheat bread, which is recommended for treating irritable bowel syndrome (IBS).
FERMENTATION-BASEL
(2023)
Article
Behavioral Sciences
Michele Schmitter, Marie-Anne Vanderhasselt, Jan Spijker, Jasper A. J. Smits, Janna N. Vrijsen
Summary: Despite the well-known benefits of exercise in reducing depressive symptoms, the psychological mechanisms underlying this effect are still unclear. This experimental study examined the immediate impact of exercise on mood, depressotypic memory bias, and state rumination, with trait rumination tested as a possible moderator. Non-regular exercisers (N = 100) were randomly assigned to either exercise or rest, and their affect and memory bias were assessed after the intervention. The results showed that exercise led to increased positive affect, but did not significantly affect memory bias or depression-related mood and rumination.
COGNITIVE BEHAVIOUR THERAPY
(2023)
Article
Biochemistry & Molecular Biology
Marcus Schmidt, Jens Begemann, Lydia Weber, Christian Gattner, Inga Smit
Summary: The study investigates the influence of starch molecular properties on genotype-specific resistant starch (RS) formation, and finds significant differences in starch digestion and pasting characteristics among genotypes. The results suggest that starch structural characteristics play a role in RS formation, but non-starch constituents of the tuber have to be considered as well.
Article
Biotechnology & Applied Microbiology
Emanuele Zannini, Kieran M. Lynch, Laura Nyhan, Aylin W. Sahin, Patrick O' Riordan, Daenen Luk, Elke K. Arendt
Summary: Water kefir fermentation kinetics and microbial composition are influenced by substrate composition, microorganisms present, and the process conditions. Different fruit substrates affect the types and ratios of organic acids produced, which are linked to the culture-dependent microbial composition. Nitrogen limitation can decrease the fermentative capacity of water kefir cultures, but some microorganisms may enable cultures to maintain a higher capacity for longer.
FERMENTATION-BASEL
(2023)
Article
Biotechnology & Applied Microbiology
Emma Neylon, Laura Nyhan, Emanuele Zannini, Thomas Monin, Steffen Munch, Aylin W. Sahin, Elke K. Arendt
Summary: This study focused on fermenting barley rootlets (BRs) with five lactic acid bacteria (LAB) to convert them into food ingredients. The results showed that BRs were a suitable substrate for LAB, and fermentation improved their functionality. The LAB fermentation also improved the water-binding and oil-binding capacities of BRs, demonstrating the potential of LAB fermentation as a viable method for valorizing BRs.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
N. Grasso, F. Bot, Y. H. Roos, S. V. Crowley, E. K. Arendt, J. A. O'Mahony
Summary: This study aimed to investigate the influence of protein concentration on chickpea-based alternatives to cheese and analyze the changes after one month of storage. The results showed that higher protein concentration led to increased adhesiveness, springiness, and cohesiveness, but also increased hardness.
CURRENT RESEARCH IN FOOD SCIENCE
(2022)
