Detoxification of DEOXYNIVALENOL (DON) is one of the molecular mechanisms of resistance to Fusarium Head Blight desease in wheat, which causes byFusarium graminearum.Mycotoxin producing Fusarium spices have some enzymes to reduce toxic effects. They can change trichothecenes to less toxic compounds by using trichothecene 3-Oacetyletransferase (Tri101) enzyme. This enzyme converts trichothecene to less toxic compounds by replaceing OH group on C3 with acetyl group. It had shown that a yeast acetyltransferase, AYT1, can convert DON to 3A DON and reduce it toxicity. In this study syntheticAYT1 gene was used for tobacco transformation and transiently expressed in wheat plants. The results showed that the syntheticAYT1 expresses in tobacco as well as wheat.Acetyltransferase activity analyses by thin layer chromatography confirmed that this enzyme can convert DON to 3-A DON that leads to reduce poisonous effect of mycotoxin.

The occurrence of DEOXYNIVALENOL (DON) in retail foods in Tehran (Iran) was determined using high-performance liquid chromatography technique and immunoaffinity column as the clean-up step. A method was validated for analysis of DON in rice, bread, puffed corn snack and wheat flour. The average recoveries and precision (RSD) for DON in different foods ranged 84.2-93.1% and 2.9-12.0%, respectively. A survey of DON was performed on the 72 samples of rice, bread, puffed corn snack, and wheat flour collected from Tehran retail market. The data showed that 10 samples (13.9%) out of 72 samples were contaminated with DON with the maximum level of 368.7 ng/g. The samples had contamination level lower than the maximum tolerated level of DON in foods in Iran. The total intake of DON was under the provisional maximum tolerable daily intake set for DON by the JECFA.

Background: Fosfomycin (FOS) is a broad-spectrum antibiotic that inhibits cell wall synthesis. It has bactericidal activity against both gram-positive and gram-negative bacteria. FOS also promotes phagocytosis, has immunomodulatory effects, and protects against the toxicity caused by other drugs. On the contrary, DEOXYNIVALENOL (DON) causes cytotoxicity on tissues of rapid growth and fast turnover. Objectives: The aim of this study was to determine the percentage of nuclear changes indicative of DONinduced apoptosis on intestinal cell cultures (Caco-2) and to evaluate the protective effect of FOS on mycotoxin-exposed cells. Materials and Methods: Cell cultures were treated as follows: (1) DON: 2. 8 µ g/mL, (2) calcium FOS: 580 µ g/mL, (3) DON 2. 8 µ g/mL + calcium FOS 580 µ g/mL, and (4) negative control. Nuclear morphology was evaluated in fixed cells stained with 4′ , 6-diamino-2-phenylindol and then visualized under an immunofluorescence microscope. Results: Percentages of cells with nuclear changes were significantly higher in cells treated with DON (31. 53% ± 4. 17%) compared to those incubated with the antibiotic in conjunction with the mycotoxin (5. 63% ± 4. 23%). On the contrary, there were no significant differences between cells incubated with DON + FOS and cells incubated only with the antibiotic (1. 10% ± 1. 55%) when compared to the negative control (3. 50% ± 0. 09%). Conclusion: The results from this study showed that DON induces nuclear changes suggestive of apoptosis in intestinal cells and that FOS can protect cells from DNA damage. Further studies are needed to determine whether DON induces apoptosis only on cells of epithelial origin and to understand the implications of FOS protective effect under in vivo conditions.

Background DEOXYNIVALENOL (DON) is one of the most common mycotoxins found in cereal products. Objective The purpose of this study is to compare the DON contamination level in raw wheat flour and bread. Methods In this analytical study with cross-sectional design, a total of 44 wheat flour and bread samples (Lavash flour and bread, and Barbari flour and bread) were collected. The DON level was measured using ELISA method. Collected data were analyzed in SPSS software by using ANOVA and t-test considering a significance level of P≥ 0. 05. Findings The Mean± SD total DON level in the flour and bread samples was 0. 03± 0. 04 and 0. 12± 0. 21 µ g/ kg. The mean DON level in the Lavash and Barbari flour samples was 0. 01± 0. 02 and 0. 01± 0. 01 µ g/kg, and in the Lavash and Barbari bread samples as 0. 04± 0. 03 and 0. 16± 0. 27 µ g/kg, respectively. There was no statistically significant difference in the DON levels between flour and bread samples (P≥ 0. 05). Conclusion The presence of DON in the studied samples was observed, but its contamination level was lower than the permissible limit.

DEOXYNIVALENOL contamination was determined in corn produced in Golestan and Ardabil (Moqan) Provinces, Iran, in 2004-2005. Samples were collected from different stages of production, including before harvest, at harvest, post harvest as well as after drying.Ground sub samples were extracted with water; each extracted sample was cleaned up through an immunoaffinity column. DEOXYNIVALENOL was estimated through reversed-phase High Performance Liquid Chromatography (HPLC). The linearity of standard curve for 50 -10,000 ng ml-1 of standard solutions was proved (R2= 0.9999). Detection limit was 10 ng g-1.Recovery of the method for 1,000 and 500 ng g-1 spiked samples was 73.5% and 93.5% (n=5). DEOXYNIVALENOL contamination was found in 76.7% of samples in the range of 54.4-518.4 ng g-1. The mean of contamination was 116.25 ng g-1. This is the first report of natural DON contamination of corn from Iran.

In order to determine the amount of DEOXYNIVALENOL (DON) in flours, five flour factories were selected among Tehran provinces' flour factories. One kilogram samples of five kinds of flour (whole, debranned, Setareh, Nool and Semolina flour) were taken from each factory randomly. The samples were transferred to laboratory and divided into 100 and subsequently into 10 gram of sub samples. Then the samples were extracted by Immunoaffinity column and analyzed with HPLC instrument which was equipped with DV detector and C18 column. Mobile phase was Acetonitrile - Water in the ratio of 10-90 (VIV).DON was detected in all fourty flour samples. The Maximum amount of DON was in whole flour with an average level of 130.05 µg/g. The minimum amount of DON was obtained in debranned flour with average level of 39.93 µg/g. Statistical analysis of data showed that there is a significant difference between whole flour and debranned and Setareh flours (P value= 0.0171).

DEOXYNIVALENOL (DON) is one of the mycotoxins produced by Fusarium species. The current study was aimed to compare the efficiency of three cleanup columns (immunoaffinity, MycoSepTM #225, MycoSepTM #227), applied for the determination of DON in cereal products, using high-performance liquid chromatography (HPLC). At first, wheat flour samples were spiked with DON at three concentrations (200, 700, 1200 ng/g), then recovery values were measured after cleanup with the columns. The amount of DON was also measured in 60 samples of cereal products (wheat flour, rice, barley flour, noodles and bread). The results showed that the highest recovery value (between 87. 4± 2. 5 to 95. 2± 2. 2%) was obtained from the immunoaffinity column. However, there was no significant difference between the immunoaffinity column and MycoSep 225. The lowest recovery value was obtained using MycoSep 227 column (P <0. 05). The results also showed that 30 samples out of 60 (50%) were contaminated with DON. However, none of the samples exceeded the Iranian Standard limit (1000 ng/g). The highest contamination level (724. 3 ng/g) was observed in a rice sample. The study showed that although the immunoaffinity column was more reliable in DON determination, MycoSep 225 showed promising recovery values. In addition, more precaution and measuring controls should be practiced by regulatory agencies to prevent mycotoxin contamination.