Metabolism of Zearalenone in the Course of Beer Fermentation

Abstract

Zearalenone (ZON) is a mycotoxin with estrogenic activity, produced by members of Fusarium species, and is found worldwide in a number of cereal crops. It is known to have four active metabolites (a-zearalenol (a-ZOL), b-zearalenol (b-ZOL), a-zearalanol (a-ZAL), and b-zearalanol (b-ZAL)). A highly sensitive analytical method using liquid chromatography/tandem mass spectrometry using electrospray ionization (LC-ESI-MS/MS) has been established and validated in order to analyze ZON and its metabolites in beer and malt samples. The metabolism of ZON in the course of beer fermentation was further characterized using the artificially contaminated wort by this established method. In the fermented sample, 85.9% of ZON was converted to b-ZOL, which has lower estrogenic activity than that of ZON. These findings indicate that the health risk to humans due to ZON in beer is reduced during the fermentation process.

Keywords

• zearalenone
• metabolite
• beer
• fermentation
• liquid chromatography/tandem mass spectrometry (LC/MS/MS)