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At least 1,207 records · Page 67Linked to original sources
PubMed2006

Ergot alkaloids in cereal products: results from the Bavarian Health and Food Safety Authority.

The danger of ergot alkaloids has been well known for centuries. The origin and toxicology of these compounds have been clarified and flour mills assure us that they have mastered the problem technologically. Nevertheless, one can find food products with sometimes relatively high contents of these toxic alkaloids. Here we report on our experiences and results of an LC-MS/MS-method which we have developed to determine ergot alkaloids and which was applied to commercial products during the past two years.

Bread↗
PubMed1995

Ochratoxin A in cereals and the BCR-M&T-projects.

Reliable analytical procedures and certified reference materials are essential for the establishment and enforcement of tolerance levels for ochratoxin A in foods. The inadequacy of analytical procedures, together with the need for certified reference materials, led the Commission of the European Communities Community Bureau of Reference (BCR) to undertake a project to prepare suitable reference materials for ochratoxin A in wheat, in order to improve methodology and to harmonise agreement of results between member states. The first intercomparison study indicated problems in the analysis due to the influence of co-extractives in the matrix, and demonstrated that further work was necessary to improve recovery, clean-up and reproducibility. The second intercomparison study, in the EC Measurements and Testing Programme, correlated the performance of the different methods for ochratoxin A measurement in a separate batch of contaminated wheat, and compared novel immunoaffinity column methods with the standard laboratory methods. Results were obtained from 26 laboratories within 11 European countries, which therefore gives a good representation of the scope of methods currently used in Europe. Considerable improvements in the determination of ochratoxin A were noted compared with the first intercomparison study.

Carcinogens↗
PubMed2026

Finlay-Wilkinson random regression for yield and yield stability prediction in cereals.

Year-to-year climate variability poses a challenge for agriculture by increasing crop yield variability; therefore, there is a need to identify genotypes that can withstand these fluctuations. With the right selection criteria, genotypes with yield stability across variable environmental conditions can be selected. Methods such as Finlay-Wilkinson random regression (FWRR) may allow us to use sparse datasets-common in plant breeding pipelines-and incorporate genomic data to leverage phenotypic information from related genotypes to predict yield stability. Our objective was to examine how the number of environments and the variance among those environments affect stability predictions. We also integrate FWRR as a genomic prediction tool for characterizing yield stability, comparing it to the traditional genomic prediction models as a reference. We used three datasets: one highly unbalanced dataset for oats (Avena sativa L.) and two completely balanced datasets with different numbers of environments for barley (Hordeum vulgare L.) and wheat (Triticum aestivum L.). We fit standard Finlay-Wilkinson (FW) and FWRR models to estimate grain yield and stability under various scenarios. We found that the estimated stability values obtained were similar using balanced datasets for FW or FWRR. FWRR also achieved moderate predictive ability for stability using unbalanced datasets under 10-fold cross-validation (CV1) with new genotypes. In terms of environmental representation, selecting the right set of environments for inclusion in the model was more important than adding more environments. Our results suggest the possibility of using FWRR to select stable genotypes earlier in line development, as well as to design resource-efficient stability-testing schemes.

Hordeum↗
PubMed2005

The formation of acrylamide in UK cereal products.

Many bakery products sold in the UK such as crumpets, batch bread and Naan might be expected to show high levels of acrylamide because they have strong Maillard colours and flavours. However, analysis of commercial products has shown that the highest levels of acrylamide are seen in dry biscuit type products. With the exception of spiced products such as ginger cake, moist high sugar products (e.g. cakes and fruit loaves) show relatively low levels of acrylamide, even in darkly browned crusts. This is in contrast to bread where acrylamide levels in excess of 100 microg/kg are common in the crust region, but are diluted by low levels in the crumb. Acrylamide levels in bread are significantly raised by domestic toasting, but other products such as crumpets and Naan bread have been found to be less sensitive. A mathematical model has been developed (and validated against tests on model dough) which shows that once obvious recipe differences are allowed for, the key factor limiting acrylamide levels is crust moisture. Chemical decay of acrylamide and depletion of amino acids are also limiting factors at higher temperatures.

Acrylamide↗
PubMed1996

The tryptophan content in protein of cereal grains and legume seeds as a function of nitrogen content. A reappraisal of tryptophan score.

UNLABELLED: The tryptophan content ([Trp]) in the dry matter (DM) of wheat, maize, barley, sorghum, rice, pearl millet grains, pea and broad bean seeds is evaluated from samples, with various nitrogen contents ([N]DM) and genotypes, using a procedure that has been shown to be strictly quantitative. The determination of linear correlations between [Trp]DM and [N]DM, and between the tryptophan content in protein ([Trp]N) and [N]DM or 1/[N]DM for every species leads to the following observations: (1) [Trp]DM and [N]DM are linearly related. The data show that previous reports of similar relationships underestimate tryptophan by 10 +/- 5% owing to tryptophan degradation during alkaline hydrolysis preparatory to analysis; (2) the linear correlations between [Trp]N and 1/[N]DM, resulting from linear relationships [Trp]DM and [N]DM display coefficients of determination (r2) far lower than 1 and similar to those found for linear correlations between [Trp]N and [N]DM; (3) [Trp]N increases with [N]DM increasing for rice and pearl millet while it decreases for all other species. IN CONCLUSION: (1) linear relationships between tryptophan and nitrogen have a low predictive value; (2) the nutritional score of tryptophan of foods and feeds, as calculated from the determination of tryptophan using a procedure involving alkaline hydrolysis, is generally underestimated by 10%.

Edible Grain↗
PubMed2002

Aspects of the ecology of Fusarium toxins in cereals.

Species of the genus Fusarium account for three of the five agriculturally important mycotoxins which are deoxynivalenol, aflatoxin, fumonisin, zearalenone and ochratoxin. The toxigenic fusaria have been complicated to study because morphologically-similar strains represent different biologies: saprophytes, pathyotypes and endophytes. This might explain the difficulties with systems of taxonomy for Fusarium species and increasing reliance on molecular techniques to characterize taxa. Another remarkable feature of the toxigenic fusaria is that each species produces compounds that cross several species as well as families of compounds that are species specific. In addition, reproductively-isolated strains (from different continents) of important species such as F. graminearum produce different compounds, and even produce the same compounds by different biosynthetic pathways.

Edible Grain↗