Fate of Deoxynivalenol and Deoxynivalenol-3-Glucoside during the Malting Process

Abstract

Deoxynivalenol (DON) is commonly found on small grains and causes food safety issues. Deoxynivalenol-3-Glucoside (DON-3-G) is a conjugate, formed as a defense response by the host plant. Past studies have shown both to be present in Fusarium infected small grains, and processed products like beer, but there is limited information on DON-3-G in malt. Objectives were to determine the levels of DON-3-G in barley and wheat, and to study its fate during malting of inoculated and commercial samples. Commercial barley and wheat samples were used to determine levels in naturally infected grain. During malting, barley DON declined 48% on average, but DON-3-G increased by 115%. Both compounds increased in malted wheat. The genotype x crop year interactions were significant for both toxins, indicating that the genotypes did not respond similarly in the two years. The potential for large amounts of DON-3-G to be formed during malting has not been reported.