Wheat intestinal bacteria

C15H20O6, Mr 296.32, needles, mp. 151-153°C, [aJo +6.35° (C2H5OH), D., also known as DON, is a myco-toxin of the tric(h)othecenes group formed by Fusa-rium species [LD50 (mouse i.p.) 70 mg/kg]. D. occurs world-wide, in Europe especially in com and wheat infected with Fusarium species (e. g., F. culmorum and F. graminearum). Some countries, e.g. Canada, have set a maximum permissible quantity in wheat for food production at 2 mg/kg, for baby food 1 mg/kg. D. is very rapidly metabolized in animals so that there is no carry-over into meat products. Intestinal bacteria open the epoxide ring, leading to rapid detoxification. 

Some microorganisms are also able to transform trichothecenes into less toxic compounds. For example, rumenal bacteria, bacteria from the large intestine of chickens, and bacterial populations from soil samples, were capable of transforming deoxynivalenol into 3-acetyldeoxynivalenol or 3-keto-4-deoxynivalenol (Binder et ah, 2000 Swanson et ah, 1987 He et ah, 1993 Shima et ah, 1997). Therefore, it seems likely that the development of wheat crops with the capability of eliminating this mycotoxin or bio-treatments could possibly be developed as a feasible strategy. 

Vitamin K is needed primarily for the blood-clotting mechanism that prevents bleeding to death from cuts and wounds or internal bleeding. Vitamin K is found naturally in plants and can be produced by bacteria in the intestine. The best dietary sources are leafy green vegetables, such as spinach, sprouts, broccoli and cauliflower. Lower levels are found in liver, lean meat, cow milk, egg yolk and whole-wheat products. 

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