TY - THES A1 - Rausch, Ann-Kristin T1 - Development of LC-MS/MS Multi-Methods for the Analysis of Contaminants and Residues N2 - Mycotoxins are secondary metabolites produced by several filamentous fungal species, thus occurring ubiquitously in the environment and food. While the heterogeneous group shows differences in their bioavailability and toxicity, the low-molecular-weight xenobiotics are capable of impacting human and animal health acutely and chronically. Therefore, maximum levels for the major mycotoxins in food and feed are regulated in the current European legislation. Besides free mycotoxins, naturally occurring modified mycotoxins are gaining more attention in recent years. Modified mycotoxins constitute toxins altered by plants, microorganisms, and living organisms in different metabolic pathways or food processing steps. The toxicological relevant compounds often co-occur with their free forms in infested food and feed. Thus, the toxins may contribute to the overall toxicity of mycotoxins, wherefore their presence and toxicity should be considered in risk assessment. Until now, however, there are no regulated limits for modified mycotoxins within the European Union. In this thesis, rapid, sensitive, and robust methods for the analysis of mycotoxins and their modified forms were developed and validated using state-of-the-art high performance liquid chromatography tandem mass spectrometry (LC-MS/MS) systems. Firstly, two analytical methods for determining 38 mycotoxins in cereals and 41 mycotoxins in beer were established since agricultural products count as the primary source of mycotoxin contamination. For the analysis of cereal samples, a QuEChERS- based extraction approach was pursued, while analytes from beer samples were extracted using an acetonitrile precipitation scheme. Validation in cereals, namely wheat, corn, rice, and barley, as well as in beer, demonstrated satisfactory results. To obtain information regarding the natural occurrence of mycotoxins in food products, the developed methods were applied to the analysis of several commercial samples partly produced worldwide. The Fusarium toxins deoxynivalenol and its conjugated metabolite deoxynivalenol-3-glucoside turned out to be the most abundant toxins. None of the other modified mycotoxins were quantified in the samples. However, one cereal sample showed traces of zearalenone- 14-sulfate below the limit of quantification. Moreover, pesticides, plant growth regulators, and tropane alkaloids were investigated in this thesis. Pesticides present biologically highly effective compounds applied in the environment to protect humans from the hazardous effects of pests. While plant growth regulators show similar functions, mainly improving agricultural production, tropane alkaloids are naturally occurring secondary metabolites mainly in the species of Solanaceae that may pose unintended poisoning of humans. The third part of the present thesis aimed to analyze cereal-relevant compounds simultaneously, wherefore a multi-method for the analysis of (modified) mycotoxins, pesticides, plant growth regulators, and tropane alkaloids was established. After processing the samples, this should be done in a single extraction step with subsequent one-time measurements. Various sample preparation procedures were compared, whereby an approach based on an acidified acetonitrile/water extraction, followed by an online clean-up, was finally chosen. The simultaneous determination of more than 350 analytes required an analytical tool that offered an increased resolving power, represented as an enhanced peak capacity, and the possibility of analyzing a broad polarity range. Thus, a two-dimensional LC-MS/MS system based on two different separation mechanisms that performed orthogonal to one another was used for the analysis. Validation of the developed method revealed good performance characteristics for most analytes, while subsequent application showed that 86% of the samples were contaminated with at least one compound. In summary, this thesis provides novel insights into the analysis of food-relevant (modified) mycotoxins. Different sample preparation and LC-MS/MS approaches were introduced, resulting in the development of three new analytical methods. For the first time, such a high number of modified mycotoxins was included in multi-mycotoxin methods and a multi-method ranging both contaminants and residues. Although first steps towards the analysis of modified mycotoxins have been made, further research is needed to elucidate their (co-) occurrence and toxicological behavior in order to understand their relevance to human health in the future. KW - Mycotoxins KW - LC-MS/MS KW - Multi-Methods KW - Cereals KW - Beer Y1 - 2021 ER - TY - THES A1 - Uhr, Linda T1 - Technische Enzyme in Backwaren T1 - Technical enzymes BT - Untersuchung der technologischen Wirkung und Entwicklung eines Multiparameterverfahrens zum quantitativen Nachweis mittels LC-MS/MS im Spurenbereich BT - investigation of technological impact, and development of a multi-parameter method for the quantitative detection by LC/MS/MS in trace concentration N2 - Die sensorisch einwandfreie, konstant gute Qualität von Backprodukten, die beim Verbraucher einen hohen Stellenwert hat, wird maßgeblich durch den Gehalt endogener Getreideenzyme beeinflusst. Seit dem Auftreten züchtungsbedingter Enzymdefizite ist der Einsatz technischer Enzyme zur Gewährleistung dieser geforderten Qualität eine feste Größe in der Backwarenindustrie. Lebensmittelrechtlich werden technische Enzyme nicht als Zutat betrachtet, da sie theoretisch während des Backprozesses umgesetzt werden und im Endprodukt keine technologische Wirkung mehr zeigen. Vor allem in gebackenen Produkten bedarf es der Prüfung, dass die eingesetzten technischen Enzyme nicht mehr als Zutat vorliegen und sich somit einer potentiellen Deklarationspflicht entziehen. Zur Gewährleistung der Wirtschaftlichkeit muss der quantitative Einsatz technischer Enzyme in der Backwarenindustrie gesteuert werden, um optimale Effekte zu erzielen und Kosten zu sparen. Ziel dieser Arbeit war daher die Entwicklung eines Analysenverfahrens, das den simultanen Nachweis verschiedener technischer Enzyme und deren Quantifizierung im Spurenbereich auch in gebackenen Produkten ermöglicht. Für die Einschätzung der Wirkung der technischen Enzyme Fungamyl (Novozymes), Amylase TXL (ASA Spezialenzyme GmbH) sowie Lipase FE-01 (ASA Spezialenzyme GmbH) wurden Backversuche durchgeführt, die zeigten, dass Fungamyl und Amylase TXL zu einer verbesserten Brotqualität (Volumenausbeute, Feuchtegehalt, Sensorik) beitrugen. Die Zugabe der Lipase FE-01 führte zu einer vermehrten Bildung freier Fettsäuren und wirkte sich negativ auf die sensorische Brotqualität aus. Dieser bisher nicht beschriebene Effekt konnte auf die Nutzung eines Spezialöls als Backzutat zurückgeführt werden, welches ausschließlich aus gesättigten Fettsäuren besteht. Dies bestätigt die Bedeutung der Auswahl eines geeigneten Fettes beim Zusatz technischer Lipase zum Backprozess. Um die in Fungamyl und Lipase FE-01 enthaltenen Enzyme zu identifizieren, wurden SDS-PAGE und anschließender In-Gel-Verdau angewendet um die Analyse proteolytisch gespaltener Proteine mit MALDI-TOF-MS zu ermöglichen. Es konnte gezeigt werden, dass Fungamyl ein Gemisch aus 9,8 % alpha-Amylase (Aspergillus oryzae) und 5,2 % Endo-1,4-Xylanase (Thermomyces lanuginosus) enthält. Lipase FE-01 besteht aus der Lipase (Thermomyces lanuginosus), Amylase TXL wurde als alpha-Amylase (Aspergillus oryzae) identifiziert. Zur Analyse der technischen Enzyme in Backwaren wurde aufgrund seiner Robustheit und Sensitivität das Verfahren der LC-MS/MS gewählt. Die Entwicklung einer solchen Methode zur Detektion spezifischer Peptide ermöglichte den qualitativen Nachweis der 3 Enzyme alpha-Amylase (Aspergillus oryzae), Endo-1,4-Xylanase (Thermomyces lanuginosus) und Lipase (Thermomyces lanuginosus). Durch eine lineare Kalibrierung aus synthetisch hergestellten Peptiden unter Einbeziehung eines Protein-Internen-Standards sowie isotopenmarkierter Peptidstandards erfolgte darüber hinaus die quantitative Bestimmung in selbst hergestellten Referenzmaterialien (Weizenmehl, Toastbrot und Biskuitkeks). In weniger als 20 Minuten Messzeit kann das Enzym alpha-Amylase ab einer Konzentration von 2,58 mg/kg (Mehl, Keks), bzw. 7,61 mg/kg (Brot) quantitativ nachgewiesen werden. Zeitgleich können die Enzyme Endo-1,4-Xylanase ab einer Konzentration von 7,75 mg/kg (Brot), 3,64 mg/kg (Keks) bzw. 15,60 mg/kg (Mehl) sowie Lipase ab einer Konzentration von 1,26 mg/kg (Mehl, Keks), bzw. 2,68 mg/kg (Brot) quantifiziert werden. Die Methode wurde nach allgemein verwendeten Richtlinien im Zuge einer Validierung statistisch geprüft und lieferte sehr robuste und reproduzierbare quantitative Werte mit Wiederfindungsraten zwischen 50 % und 122 %. Das primäre Ziel dieser Arbeit, die Entwicklung eines quantitativen Multiparameterverfahrens zum Nachweis technischer Enzyme in Backwaren, wurde somit erfolgreich umgesetzt. N2 - The consistent and good quality of baked products, which is of great importance for consumers, is significantly influenced by endogenous grain enzymes. Since cereal breeding techniques have caused deficits of endogenous enzymes, the use of technical enzyme alternatives became a routine process in the bakery industry to ensure the expected quality. According to food law, technical enzymes are not listed as ingredients, because theoretically, enzymes are destroyed during the baking process so that there is no more technological activity in the end product. To prevent a potentially required declaration, it has to be verified that technical enzymes are no ingredients in baking products. To secure economic viability, the quantitative application of technical enzymes should be regulated to gain optimal effects and save costs. Therefore, the aim of this thesis was the development of a quantitative analytical method with the potential to analyze several technical enzymes simultaneously and sensitively (ppm concentration) quantify them in baking products. The effects of the use of the technical enzymes Fungamyl (Novozymes), Amylase TXL (ASA Spezialenzyme GmbH) and Lipase FE-01 (ASA Spezialenzyme GmbH) were monitored during baking experiments. The application of Fungamyl and Amylase TXL resulted in a perfect bread quality (high volume, good bread humidity, good sensory grading). The addition of Lipase FE-01 led to an increased release of free fatty acids, resulting in bread with a bad sensory quality. Reason for that previously not described negative effect is the use of an oil consisting only of saturates fatty acids as a baking ingredient. Thereby the importance of the choice of fat as a baking ingredient was demonstrated and confirmed. To identify the enzymes contained in the technical enzymes Fungamyl and Lipase FE-01, SDS-PAGE and in-gel digestion were applied, enabling the analysis of proteolytically splitted proteins by MALDI-TOF-MS. It was shown that Fungamyl contains 9.8 % alpha-Amylase (Aspergillus oryzae) and 5.2 % Endo-1,4-Xylanase (Thermomyces lanuginosus). Lipase FE-01 consists of Lipase (Thermomyces lanuginosus) and Amylase TXL could be qualified as alpha-Amylase (Aspergillus oryzae). Based on its robustness and sensitivity LC/MS/MS was the analytical method of choice. The development of a specific LC/MS/MS method capable of detecting characteristic peptides, allowed for the qualitative determination of the enzymes alpha-Amylase (Aspergillus oryzae), Endo-1,4-Xylanase (Thermomyces lanuginosus) and Lipase (Thermomyces lanuginosus). Quantification of self-made reference material (wheat flour, bread and cookies) was performed by linear calibration with synthetically produced peptide standards and the use of a protein internal standard as well as isotopically labeled peptide standards. Less than 20 minutes are necessary to quantify alpha-Amylase at a minimum concentration of 2.58 mg/kg (flour, cookies) and 7.61 mg/kg (bread). Simultaneously the enzyme Endo-1,4-Xylanase can be quantified at concentrations as low as 3.64 mg/kg (cookies), 7.75 mg/kg (bread) and 15.60 mg/kg (flour) as well as the enzyme Lipase at a minimum concentration of 1.26 mg/kg (flour, cookies) and 2.68 mg/kg (bread). Finally the method was validated in accordance with generally accepted guidelines. It was shown that the method leads to very stable and reproducible quantitative results for the three tested enzymes with recovery rates between 50 % and 122 %. The primary aim of this thesis, developing a quantitative multi parameter method for analyzing technical enzymes in baking products, was successfully implemented. KW - Enzyme KW - LC-MS/MS KW - quantitativ KW - enzymes KW - LC/MS/MS KW - quantitative Y1 - 2016 U6 - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:kobv:517-opus4-96432 ER -