Reaction of winter wheat (Triticum aestivum L.) cultivars to infection with Fusarium spp.: mycotoxin contamination in grain and chaff.

This study compares the susceptibility of winter wheat (Triticum aestivum L.) cultivars to Fusarium head blight (FHB) and accumulation of mycotoxins in kernels and chaff under different climatic conditions in two locations-Cerekwica near Poznan (Central West Poland) and Sitaniec, near Zamosc, Lublin region (South East Poland). Very high variations were found in the concentrations of mycotoxins (zearalenone, ZEA; nivalenol, NIV; deoxynivalenol, DON; moniliformin, MON) in examined fractions: Fusarium-damaged kernels (FDK) and healthy looking kernels (HLK) and in chaff for individual cultivars in both locations. In most cases, significantly higher concentrations of investigated toxins were recorded in wheat from the area of Lublin than from Poznan (p < 0.05). The highest Fusarium infection rates and mycotoxin biosynthesis levels were observed in the Lublin location, with the percentage of the FDK fraction ranging 8.1-81.6. In this region, ZEA concentration (microg g(-1)) after inoculation with F. culmorum and F. graminearum ranged from 0.02-0.48 and 0.32-1.04, respectively. In the Poznan area, the toxin concentrations were considerably lower, ranging 0.01-0.10 and 0.03-0.13 microg g(-1) for both isolates, respectively. The concentration of DON was significantly higher than ZEA or NIV levels. The levels of MON accumulation (microg g(-1)) in the FDK fraction were between 0.14 and 1.73 (Poznan area) and ND (not detected) to 2.51 (Lublin area). F. avenaceum infection rate ranged 7-35% in samples where the toxin was detected.

Moniliformin accumulation in kernels of oats used for food and feed purposes.

Inoculation experiments with 12 genotypes of oats (9 lines: CHD 894, CHD 1095, CHD 1296, CHD 1607, CHD 1653, CHD 1692, STH 2293, STH 2393, STH 2494, STH 2694 and 2 cultivars: Farys, Slawko) were performed during the vegetation seasons of 1999 - 2000 in Zamosc region in the South - Eastern part of Poland.Panicles of oats were inoculated with a conidial suspension ofFusarium avenaceum, which caused the following average reductions of traits: yield by 37.8 % and weight of 1000 kernels by 40.2 % respectively.The highest susceptibility to scab development caused by theF. avenaceum inoculation was found particularly for two lines (CHD 894, and CHD 1296) while cultivar Farys and line CHD 1607 exhibited the highest resistance to the disease in terms of TKW and yield reductions after inoculation. During 2 consecutive years (1999 and 2000 respectively) the average level of moniliformin accumulation (mg/kg) in positive samples was respectively 0.51 and 0.12 the highest being 1.11 and 0.26, while the lowest was 0.30 and 0.01.

[The fat and fatty acids content in selected sea fish]. / Zawartosc tluszczu i sklad kwasów tluszczowych w wybranych rybach morskich.

The fat content as well as fatty acids in baltic herring, mackerel and salmon from Norway has been determined. The fat content was 7%, 11.6% and 13.2% respectively. Both fat extracted from mackerel and salmon contained much more of polyunsaturated fatty acids in comparison to that extracted from herring. PUFA content in herring fat was 15% whereas mackerel and salmon 29% and 25% respectively. PUFA represented mostly of omega-3 family.

[Fatty acids in confectionery products]. / Kwasy tluszczowe w produktach cukierniczych.

The content of fat and fatty acids in 144 different confectionery products purchased on the market in Warsaw region during 1997-1999 have been investigated. In examined confectionery products considerable variability of both fat and fatty acids content have been found. The content of fat varied from 6.6% (coconut cookies) up to 40% (chocolate wafers). Saturated fatty acids were present in both cis and trans form. Especially trans fatty acids reach (above 50%) were fats extracted from nut wafers, coconuts wafers.

[Fatty acids in chocolate and chocolate products]. / Kwasy tluszczowe w czekoladach i wyrobach czekoladowych.

Fat content as well as fatty acids composition in 46 chocolate both stuffed and hard type as well as 14 chocolate related products from the market in Warsaw area in the years of 1997-1999 has been analysed. As the result of above investigations the considerable difference in fat content (from 6.6 to 40.0%) as well as fatty acids groups has been detected, in particular in stuffed chocolates and chocolate products.

Determination of muramic acid in organic dust by gas chromatography-mass spectrometry.

A method is described for the quantitation of muramic acid, a marker of bacterial peptidoglycan, in organic dust. House dust samples were hydrolysed in hydrochloric acid and then extracted with hexane to remove hydrophobic compounds. The aqueous phase was evaporated, heated in a silylation reagent to form trimethylsilyl derivatives, and analysed by gas chromatography--mass spectrometry. The muramic acid derivative gave two peaks upon injection into the gas chromatograph--mass spectrometer. Injection of 10 pg of the derivative gave a signal-to-noise ratio of 17 for the dominating peak when using selected ion monitoring in the electron impact mode, and a linear calibration curve was achieved upon analysis of samples containing 5-1500 ng of muramic acid. In a house dust sample, 40 ng of muramic acid was found per mg of dust; the coefficient of variation was 8.2% (n = 6, 1.2 mg of dust analysed). The described method is rapid and simple to apply, and should therefore become widely used for measuring peptidoglycan in many types of environmental samples, including organic dust.