Effect of alkaline cooking of maize on the content of fumonisins B1 and B2 and their hydrolysed forms

Girolamo, Annalisa De; Lattanzio, Veronica M.T.; Schena, Roberto; Visconti, Angelo; Pascale, Michelangelo

doi:10.1016/j.foodchem.2015.07.059

Cited by 42 publications

(37 citation statements)

References 30 publications

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“…Hamner and Tinker [34] showed that both HFBs and PHFBs may be released during that process. Additionally, De Girolamo et al [1] reported an increase of the HFB/PHFB concentration during the process with a simultaneous drop in the free fumonisin concentration by as much as 80%.…”

Section: Resultsmentioning

confidence: 99%

“…Maize ( Zea mays L. ), the third most important crop cultivated on Earth after wheat and rice, is a popular source of nourishment for inhabitants of various regions of the world as well as one of the most popular raw materials used in animal fodder [1]. However, maize is very often infested with Fusarium verticilloides and Fusarium proliferatum fungi, which produce toxic secondary metabolites—a group of substances collectively called fumonisins.…”

Section: Introductionmentioning

confidence: 99%

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Effects of pH and Temperature on the Stability of Fumonisins in Maize Products

Bryła

Waśkiewicz

Szymczyk

et al. 2017

Toxins

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This paper is a study of the stability of fumonisins in dough based on maize flour prepared in a phosphate buffer with a pH of 3.5, 5.5 or 7.5 and baked at a temperature within the range of 100–250 °C. Buffers with various pH values were tested, since it is well-known that pH may significantly influence interactions of fumonisins with other substances. A standard analytical procedure was used to determine the concentration of free fumonisins. Hydrolysis in an alkaline medium was then applied to reveal the hidden forms, while the total fumonisins concentations was determined in another measurement. The total concentration of fumonisins was statistically higher in pH = 3.5 and pH = 5.5 than the concentration of free fumonisins; no similar difference was found at pH = 7.5. The applied phosphate buffer pH 7.5 may enhance solubility of fumonisins, which would increase extraction efficiency of free analytes, thereby decreasing the difference between concentrations of total and free fumonisins. Hydrolysed B1 fumonisin (HFB1) and partially hydrolysed B1 fumonisin (isomers a and b: PHFB1a and PHFB1b, respectively) were the main investigated substances. For baking temperatures below 220 °C, fumonisins were slightly more stable for pH = 5.5 than for pH = 3.5 and pH = 7.5. In both of these latter cases, the concentration of partially hydrolysed fumonisins grew initially (up to 200 °C) with an increase in the baking temperature, and then dropped. Similar behaviour was observed for free HFB1, which may suggest the following fumonisin degradation mechanism: initially, the tricarballylic acid (TCA) groups are removed from the molecules, and next, the HFB1 molecules disintegrate.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of pH and Temperature on the Stability of Fumonisins in Maize Products

Bryła

Waśkiewicz

Szymczyk

et al. 2017

Toxins

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show abstract

“…HFB1 and pHFB1 are present in foods as a result of alkaline processing like maize nixtamalization (De Girolamo, Lattanzio, Schena, Visconti, & Pascale, ). pHFB1 could be partially cleaved (>41%) during human digestion and new compounds were not identified.…”

Section: Fumonisins (Fb)mentioning

confidence: 99%

Mycotoxin Biomarkers of Exposure: A Comprehensive Review

Vidal

Mengelers

Yang³

et al. 2018

Comp Rev Food Sci Food Safe

162

137

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To date, the use of biomarkers has become generally accepted. Biomarker-driven research has been proposed as a successful method to assess the exposure to xenobiotics by using concentrations of the parent compounds and/or metabolites in biological matrices such as urine or blood. However, the identification and validation of biomarkers of exposure remain a challenge. Recent advances in high-resolution mass spectrometry along with new analytical (postacquisition data-mining) techniques will improve the quality and output of the biomarker identification process. Chronic or even acute exposure to mycotoxins remains a daily fact, and therefore it is crucial that the mycotoxins' metabolism is unravelled so more knowledge on biomarkers in humans and animals is acquired. This review aims to provide the scientific community with a comprehensive overview of reported in vitro and in vivo mycotoxin metabolism studies in relation to biomarkers of exposure for deoxynivalenol, nivalenol, fusarenon-X, T-2 toxin, diacetoxyscirpenol, ochratoxin A, citrinin, fumonisins, zearalenone, aflatoxins, and sterigmatocystin.

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“…Pişirme sırasındaki nispeten yüksek sıcaklık (kaynama noktasına yakın) ve pH (yaklaşık 12), protein, lipitler ve nişasta gibi tahıl bileşenlerinin çeşitli fiziksel ve kimyasal dönüşümlerini kolaylaştırır [12,13]. Geleneksel yöntemle yapılan pişirme işlemi için mısır ağırlığının 2 (w/v) [14,15] veya 3 (w/v) [16,17] katı kadar su kullanılmaktadır. Başlangıçta, bu işlem için volkanik küller kullanılmış ve daha sonra ticari üretimde kalsiyum hidroksit kullanılmaya başlanmış ve son zamanlarda da kalsiyum tuzlarıyla (örn.…”

Section: Alkali̇ Pi̇şi̇rmeunclassified

Başlıca Mısır Bileşenleri Üzerine Alkali Pişirmenin (Nikstamalizasyon) Etkileri

Argun¹

2018

Akademik Gıda

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Alkali pişirme, mısır danelerinin kalsiyum hidroksit ilavesiyle pişirilmesi, pişirme suyu (nejayote) içinde bir müddet dinlendirilmesi ve daha sonra da yıkanmasını içeren bir işlemdir. Çok eski bir proses olan bu işlem ilk defa mısırın anavatanı olan Orta Amerika'da geliştirilmiş ve "Nikstamalizasyon" olarak bilinmektedir. Alkali pişirmeye tabi tutulmuş mısırlarda kabuk soyulması kolaylaşır, protein ve nişasta modifiye olur, reolojik ve termal özellikler değişir. Mısır, çölyak (gluten enteropatisi) hastaları tarafından da tüketilebildiği için bu uygulama mısırın kabuğunun soyulmasında sağladığı kolaylık ve bileşenleri üzerine söz konusu etkilerinden dolayı mısırdan üretilen gıdaların hazırlanmasında önemli bir aşamadır. Bu çalışmada alkali pişirmenin mısırın başlıca kısımları olan perikarp, nişasta, protein ve yağların üzerine etkileri derlenmiştir.

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Effect of alkaline cooking of maize on the content of fumonisins B1 and B2 and their hydrolysed forms

Cited by 42 publications

References 30 publications

Effects of pH and Temperature on the Stability of Fumonisins in Maize Products

Effects of pH and Temperature on the Stability of Fumonisins in Maize Products

Mycotoxin Biomarkers of Exposure: A Comprehensive Review

Başlıca Mısır Bileşenleri Üzerine Alkali Pişirmenin (Nikstamalizasyon) Etkileri

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