Bioavailability of Aflatoxins in Cultured Fish and Animal Livers Using an In Vitro Dialyzability Approach

Abstract

The objective of the present study was to investigate the bioavailability of aflatoxins (AFs) from fish, and chicken and rabbit livers using an in vitro dialyzability approach. Ultrahigh-performance liquid chromatography–tandem mass spectrometry (UHPLC-MS/MS) was used to assess the aflatoxin content in samples, as well as in dialyzate and residue fractions after the in vitro procedure. A vortex-assisted dispersive liquid–liquid microextraction (VALLME) technique was used for preconcentrating AFs before determination. Raw samples showed bioavailability ratios of 41–45% for aflatoxin B1 (AFB1), 28–38% for aflatoxin B2 (AFB2), and 42% for aflatoxin G2 (AFG2). Aflatoxin G1 (AFG1) was not detected. The culinary process (steaming or grilling) was found to change AFs’ bioavailability (higher bioavailability ratios were found in cooked samples). AFB2 was found to be transformed into other compounds during the in vitro process, and the presence of AFB2 and AFB2 transformation/degradation products was investigated and confirmed by high-resolution mass spectrometry (HRMS).

Bioaccumulation and human risk assessment of inorganic nanoparticles in aquaculture species

“…Grilling and boiling were carried out without using oil and spices. In accordance with the literature, 33 grilling treatment was done for 5.0 min, allowing then grilled samples to cool at room temperature. Boiling procedure for sea bream's flesh was carried out by applying heat to 300 mL of ultrapure water inside a cooking pot.…”

Fluorine-Functionalized Triazine-Based Porous Organic Polymers for the Efficient Adsorption of Aflatoxins

“…4 According to their public health impact, mycotoxins are classified into five categories (1, 2A, 2B, 3, and 4), of which aflatoxins (B 1 , B 2 , G 1 , G 2 ) belong to Group 1 due to their high carcinogenic effect on human and animals. 5 Aflatoxins are often present in a variety of foods, such as nuts, 6 corn, 7 rice, 8 sorghum, 9 and spices. 10 Peanuts are popular all over the world because of their high nutritional value and good taste.…”

“…Ingestion of food or feed infected with mycotoxins can cause carcinogenic, mutagenic, teratogenic, neurotoxic, and immunosuppressive effects on humans or animals . According to their public health impact, mycotoxins are classified into five categories (1, 2A, 2B, 3, and 4), of which aflatoxins (B 1 , B 2 , G 1 , G 2 ) belong to Group 1 due to their high carcinogenic effect on human and animals . Aflatoxins are often present in a variety of foods, such as nuts, corn, rice, sorghum, and spices .…”

Evaluation of Interactions of Added Soybean Peroxidase with Other Nutrients Present in Fish Feeds Using an In Vitro Digestive Simulation

“…A great part of the ingredients used in such feeds are of plant origin, and in many parts of the world, they are highly susceptible to mycotoxin contamination [4,5]. Fish are highly sensitive to the effects of mycotoxins, and even if exposure is chronic and does not cause mortality, regular intake causes negative effects (e.g., liver disorder, low weight gain and low feed conversion) which affect productivity directly [6,7]. This requires not only extensive surveys to control their occurrence [8][9][10][11][12][13] but also developing strategies for mitigation of their negative effects on fish metabolism and to prevent contamination of fish products that will be consumed by humans [14].…”