Effect of Cooking Process on the Deoxynivalenol Content and Its Subsequent Cytotoxicity in Wheat Products

Sugita-Konishi, Yoshiko; Park, Bong Joo; Kobayashi‐Hattori, Kazuo; Tanaka, T.; Chonan, Takao; Yoshikawa, Kunie; Kumagai, Shinya

doi:10.1271/bbb.50571

Cited by 84 publications

(52 citation statements)

References 14 publications

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“…1 and 2 were too little to quantify. These results agreed with Nowicki, Gaba, Dexter, Matsuo, and Clear (1988), Sugita-Konishi et al (2006), and Visconti, Haidukowski, Pascale, and Silvestri (2004), who reported DON levels were reduced in cooked pasta and noodles because DON leached into the cooking water due to its high solubility in water.…”

Section: Fates Of Don and D3g During Noodle Processingsupporting

confidence: 90%

Fates of deoxynivalenol and deoxynivalenol-3-glucoside during bread and noodle processing

Zhang

Bu-jun

2015

Food Control

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Section: Fates Of Don and D3g During Noodle Processingsupporting

confidence: 90%

Fates of deoxynivalenol and deoxynivalenol-3-glucoside during bread and noodle processing

Zhang

Bu-jun

2015

Food Control

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“…Deoxynivalenol is one of the most frequently occurring natural toxins in wheat and wheat-based products and can readily enter the food and feed chain because deoxynivalenol is resistant to processing and heating (9). Consumption of foodstuffs contaminated by deoxynivalenol have been associated with human and animal intoxications, and the proinflammatory and immunotoxic effects of deoxynivalenol are of increasing concern for farm animals, such as pigs, as well as for humans (10)(11)(12)(13)(14).…”

Section: Introductionmentioning

confidence: 99%

Galacto-oligosaccharides Protect the Intestinal Barrier by Maintaining the Tight Junction Network and Modulating the Inflammatory Responses after a Challenge with the Mycotoxin Deoxynivalenol in Human Caco-2 Cell Monolayers and B6C3F1 Mice

Akbari

Braber

Alizadeh

et al. 2015

The Journal of Nutrition

119

103

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“…Deoxynivalenol (DON), also known as vomitoxin, is mainly produced by Fusarium graminearum and Fusarium culmorum. This toxin is resistant to milling and processing and is not degraded by high temperatures (Sugita-Konishi et al 2006).…”

mentioning

confidence: 99%

Effect of the mycotoxin deoxynivalenol on the immune responses of rainbow trout (Oncorhynchus mykiss)

Matejová¹,

Vícenová²,

Vojtek³

et al. 2015

Vet. Med.

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ABSTRACT:The trichothecene mycotoxin deoxynivalenol (DON) is commonly found as a natural contaminant in cereals such as wheat, barley, and corn, and exhibits various toxicological effects when present in animal feeds. The effects of DON at a nominal 2 mg/kg feed on immune responses of rainbow trout were investigated, including relative gene expression of important cytokines (TNF-α, IL-8, IL-1β, IL-10), lysozyme concentration in skin mucus, and level of antigen-specific IgM in blood plasma after vaccination with the commercial vaccine AquaVac ERM containing Yersinia ruckeri type 1 (Hagerman strain). Twenty one-year-old rainbow trout Oncorhynchus mykiss were randomly divided into two groups. The control received a commercial feed with a naturally occurring low level of DON (225 μg/kg feed), while an experimental group was fed the same formulation with DON added to 1964 μg/kg feed. The trial continued for 23 days. Consumption of feed with added DON showed a significant effect on the immune system, as indicated by a higher level of pro-inflammatory cytokine TNF-α (P < 0.05) and of IL-8 (non-significant) in head kidney. Expression of the pro-inflammatory gene IL-1β and the expression of a gene encoding anti-inflammatory cytokine (IL-10) were not influenced by DON treatment. Effects on the concentration of skin mucus lysozyme and specific IgM antibody levels were not observed during this experiment. These results suggest that prolonged ingestion of low doses of DON may influence the immune responses of rainbow trout.

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Effect of Cooking Process on the Deoxynivalenol Content and Its Subsequent Cytotoxicity in Wheat Products

Cited by 84 publications

References 14 publications

Fates of deoxynivalenol and deoxynivalenol-3-glucoside during bread and noodle processing

Fates of deoxynivalenol and deoxynivalenol-3-glucoside during bread and noodle processing

Galacto-oligosaccharides Protect the Intestinal Barrier by Maintaining the Tight Junction Network and Modulating the Inflammatory Responses after a Challenge with the Mycotoxin Deoxynivalenol in Human Caco-2 Cell Monolayers and B6C3F1 Mice

Effect of the mycotoxin deoxynivalenol on the immune responses of rainbow trout (Oncorhynchus mykiss)

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