The fate of mycotoxins during thermal food processing

Kabak, Bülent

doi:10.1002/jsfa.3491

Cited by 218 publications

(136 citation statements)

References 65 publications

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“…The only structural variation between FB1 and FB2 consists in an additional hydroxyl group in C 10 for FB1. Niderkorn et al (2006a and2009) incubation temperature from 30°C to 37°C is the factor that illustrated a direct relationship to the increase in fumonisin binding. LAB grows optimally at 37°C where the cells prepare for growth either by "make before break" or "inside to outside" principle as explained by Delcour et al (1999).…”

Section: Discussionmentioning

confidence: 97%

Potential of lactic acid bacteria for the reduction of fumonisin exposure in African fermented maize based foods

Dawlal

Brabet

Thantsha

et al. 2017

WMJ

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Abstract:Maize, which contributes a large portion of the African diet and serves as the base substrate for many fermented cereal products,has been reported to be contaminated with fumonisins. This study aimed to evaluate in vitro the ability of predominant lactic acid bacteria (LAB) in African traditional fermented maize based foods (ogi and mahewu) to bind fumonisins B1 (FB1) and B2(FB2),as well as the stability of the complex at different pH and temperatures, in particular observed during ogi fermentation and under its storage conditions (time, temperature). The percentage of bound fumonisins was calculated after analysing the level of fumonisins not bound to LAB after a certain incubation time, by high performance liquid chromatography. The results revealed the ability of all tested LAB strains to bind both fumonisins, with binding efficiency varying between strains and higher for FB2. Binding of fumonisins increased with a decrease in pH from 6 to 4 (observed during ogi fermentation process) and from 4 to 2 (acidic pH in the stomach), and an increase in temperature (from 30°C to 37°C). The percentage of fumonisins (B1 and B2) bound to LAB at pH 4 decreased after 6 days of storage at 30°C for all LAB strains, except for L. plantarum (R1096) for which it increased. Lactobacillus species (L. plantarum and L. delbrueckii) were the most efficient in binding fumonisins (B1 and B2), whereas Pediococcus sp. the less efficient. Therefore, the Lactobacillus strains tested in this study can be recommended as potential starter cultures in African traditional fermented maize based foods to provide detoxifying and probiotic properties.

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Section: Discussionmentioning

confidence: 97%

Potential of lactic acid bacteria for the reduction of fumonisin exposure in African fermented maize based foods

Dawlal

Brabet

Thantsha

et al. 2017

WMJ

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“…When the food that is processed is mainly cereals, the contaminating mycotoxins most likely to be found are Aflatoxins, Ochratoxin A, fumonisins, Deoxynivalenol and Zearalenone (74). Mycotoxins can be affected by different food processes such as trimming, cooking, baking, cleaning, canning, alkaline cooking, frying, roasting, flaking, nixtamalization, sorting, milling, extrusion and brewing (75). With the increase in the temperature, the effect on the mycotoxin will increase but due to its chemical nature, the concentration of the mycotoxins will be reduced.…”

Section: The Chemical and Physical Nature Of Mycotoxinsmentioning

confidence: 99%

Effects of different mycotoxins on humans, cell genome and their involvement in cancer

et al. 2017

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Abstract. The chemical nature of most of the mycotoxins makes them highly liposoluble compounds that can be absorbed from the site of exposure such as from the gastrointestinal and respiratory tract to the blood stream where it can be dissimilated throughout the body and reach different organs such as the liver and kidneys. Mycotoxins have a strong tendency and ability to penetrate the human and animal cells and reach the cellular genome where it causes a major mutagenic change in the nucleotide sequence which leads to strong and permanent defects in the genome. This defect will eventually be transcribed, translated and lead to the development of cancer. In this review, the chemical and physical nature of mycotoxins, the action of mycotoxins on the cellular genome and its effect on humans, mycotoxins and their carcinogenicity and mycotoxins research gaps are discussed, and new research areas are suggested. The research review posed various questions. What are the different mycotoxins that can cause cancer, what is the role of mycotoxins in causing cancer and what types of cancers can be caused by mycotoxins? These questions have been selected due to the significant increase in the mycotoxin contamination and the cancer incidence rate in the contemporary world. By revealing and understanding the role of mycotoxins in developing cancer, measures to reduce the risks and incidents of cancer could be taken.

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“…Higher decomposition levels can be obtained by cooking at 230 to 300°C. 28 Pérez-Flores et al 29 used 270°C for 15 seconds to cook flattened maize-dough containing 69.62 ng AFB1/g, only 58% reduction in AFB 1 content was achieved (the pH of the maize-dough was 8.2). It is important to mention that temperatures above 150°C reduce the sensorial quality of the tortillas.…”

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confidence: 99%

Reduction of aflatoxin B1 during tortilla production and identification of degradation by-products by direct-injection electrospray mass spectrometry

Moreno-Pedraza¹,

Valdés-Santiago²,

Hernández-Valadez³

et al. 2015

Salud Publica Mex

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Objective. To determine the effect of pH, and exposure time over the inactivation of aflatoxin B 1 (AFB 1 ) during the tortilla making process as well as the degradative molecules generated. Materials and methods. Inactivation of AFB 1 in maize-dough with alkaline pH and in alkaline methanolic solutions was determined by HPLC. Kinetics of time exposure of AFB 1 in methanolic solution and the degradative products were analyzed by direct injection electrospray mass spectometry (DIESI-MS). Results. The alkaline pH of the maize-dough after nixtamalización between 10.2, and 30-40 minutes of resting at room temperature allows the 100% reduction of AFB 1 . DIESI-MS analysis of the extracts indicated the presence of two degradation molecules from AFB 1 . Conclusion. The alkaline pH of maize-dough and resting time are the principal factors involved in diminishing AFB 1 levels in tortillas. A procedure to the tortilla making process is proposed, which allows the reduction of remnant AFB 1 , avoiding the accumulative effect over consumers. ResumenObjetivo. Determinar el efecto del pH alcalino de la masa de maíz y el tiempo de exposición sobre la aflatoxina B 1 (AFB 1 ) durante la producción de tortillas e identificar los posibles productos de degradación mediante DIESI-MS. Material y métodos. La inactivación de la AFB 1 a pH alcalino y diferentes tiempos de exposición en masa nixtamalizada y en soluciones metanólicas fueron determinadas por HPLC. La cinética de degradación de AFB 1, y los productos de degradación en soluciones metanólicas se determinaron por DIESI-MS. Resultados. El pH alcalino de la masa y 30 a 40 minutos de reposo redujeron en 100% la AFB 1 adicionada. Se identificaron dos moléculas de degradación. Conclusión. Los principales factores involucrados en la disminución de la AFB 1 durante la producción de tortillas son la hidrólisis alcalina y el tiempo de reposo. Se propone un procedimiento para la producción de tortilla que reducirá la AFB 1 residual evitando el efecto acumulativo en los consumidores.

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The fate of mycotoxins during thermal food processing

Cited by 218 publications

References 65 publications

Potential of lactic acid bacteria for the reduction of fumonisin exposure in African fermented maize based foods

Potential of lactic acid bacteria for the reduction of fumonisin exposure in African fermented maize based foods

Effects of different mycotoxins on humans, cell genome and their involvement in cancer

Reduction of aflatoxin B1 during tortilla production and identification of degradation by-products by direct-injection electrospray mass spectrometry

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