Differences in metabolomic profiles of the naturally contaminated grain of barley,oats and rye |
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| Institution: | 1. Poznań Univerity of Life Sciences, Department of Chemistry, ul. Wojska Polskiego 75, 60-625 Poznań, Poland;2. Department of Plant Pathology, Plant Breeding and Acclimatization Institute at Radzików, 05-870 Błonie, Poland;3. Faculty of Food Science and Nutrition, Department of Food Quality and Management, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland;4. Facutly of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland;1. National Institute of Polar Research (NIPR), 10-3 Midori-cho, Tachikawa, Tokyo 190-8518, Japan;2. Department of Polar Science, SOKENDAI (The Graduate University for Advanced Studies), 10-3 Midori-cho, Tachikawa, Tokyo 190-8518, Japan;3. Research Institute for Sustainable Chemistry, National Institute of Advanced Industrial Science and Technology (AIST), 3-11-32 Kagamiyama, Higashihiroshima, Hiroshima 739-0046, Japan;1. Suntory Wellness Limited, 8-1-1 Seikadai, Seika-cho, Soraku-gun, Kyoto 619-0284, Japan;2. Suntory MONOZUKURI Expert Limited, 8-1-1 Seikadai, Seika-cho, Soraku-gun, Kyoto 619-0284, Japan;1. Pharmaceutical Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran;2. Department of Pharmaceutical Biotechnology, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran;3. Department of Chemistry, Faculty of Sciences, Ferdowsi University of Mashhad, Mashhad, Iran;4. Targeted Drug Delivery Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran;5. Department of Medicinal Chemistry, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran;1. College of Chemistry & Pharmacy, Northwest A&F University, Yangling, Shaanxi, 712100, China;2. Department of Chemistry, Baotou Teachers’ College, Baotou, Inner Mongolia, 014030, China;3. Institute for Technical and Marcomolecular Chemistry, University of Hamburg, Hamburg, 20146 Germany;1. Division of Pharmaceutical Biosciences, Centre for Drug Research, University of Helsinki, P.O. Box 56, 00014 Helsinki, Finland;2. Key Laboratory of Urban Pollutant Conversion, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen 361021, P. R. China;3. DSXDSYS-R&D-Design and Manufacturing Company, Xiamen 361021, P. R. China;4. Laboratory of Bioprocess Engineering, Institute of Biotechnology, Technische Universität Berlin, Ackerstr. 71-76, D-13355 Berlin, Germany;1. Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Technicka 3, 166 28 Prague 6, Czech Republic;2. Department of Food Science, University of Parma, Parco Area delle Scienze 95/A, 43124 Parma, Italy;3. Division of Crop Genetics and Breeding, Crop Research Institute, Drnovska 507, 166 28 Prague 6, Czech Republic |
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| Abstract: | Studies of a spectrum of metabolites found in cereals are becoming one of the primary tools for evaluating their susceptibility to the effects of various environmental agents, such as: pathogens, temperature and precipitation. In order to reduce the effect of the environmental conditions, cultivars were grown under identical cultivation conditions.This study aimed to construct a model to differentiate infected from non-infected cereals by developing the metabolomic profile of barley, oats and rye. Fungal and total microflora content, trichothecenes, fatty acids and volatile compounds were determined in the grains using GC/MS and en electronic nose. The most significant compounds in the construction of the model were established as the following volatiles: (E, E)-3,5 octadien 2-one, 1-heptanol, naphthalene, p-xylene and dimethyl sulphone; fatty acids: oleic acid (C18:1n-9), α-linolenic acid (C18:3n-3) and palmitoleic acid (C16:1n-7); mycotoxins: T-2, and HT-2 toxins and deoxynivalenol as well as the terpene: trichodiene. Chemometric techniques were established to enable the identification of the grains.Results indicate the necessity to extend the scope of analyses of cereals to include the metabolomic aspect. This will make it possible to identify a dependence between their most significant traits and will contribute to a better understanding of their cereal resistance mechanisms. |
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