Bioaccessibility of Enniatins A, A1, B, and B1 in Different Commercial Breakfast Cereals, Cookies, and Breads of Spain

被引：21

作者：

Prosperini, Alessandra ^{[1
]}

Meca, Giuseppe ^{[1
]}

Font, Guillermina ^{[1
]}

Ruiz, Maria-Jose ^{[1
]}

机构：

[1] Univ Valencia, Lab Food Chem & Toxicol, Fac Pharm, E-46100 Valencia, Spain

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2013年 / 61卷 / 02期

关键词：

enniatins; bioaccessibility; in vitro gastrointestinal model; HPLC; VITRO DIGESTION MODEL; MYCOTOXINS ENNIATINS; BINDING EFFICACY; AFLATOXIN B-1; BEAUVERICIN; FUSAPROLIFERIN; FOOD; DEOXYNIVALENOL; OCHRATOXIN; GRAIN;

D O I：

10.1021/jf3044023

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Fusarotoxins enniatins (ENs) can represent a potential risk as natural contaminants of cereal commodities. However, only their bioaccessible fraction can exert a toxicity. The purpose of this study was to determine the ENs A, A(1), B, and B-1 bioaccessibility added in 1.5 and 3.0 mu mol/g concentrations in breakfast cereals, cookies, and breads using a simulated in vitro gastrointestinal extraction model. Bioaccessibility values ranged between 40.4 +/- 1.9 and 79.9 +/- 2.8%. The lower values were 50.1, 40.4, 43.9, and 46.3% in wheat bran with fibers, and the higher values were 79.9, 64.2, 69.8, and 73.6% in white loaf bread for the ENs A, A(1), B, and B-1, respectively. Food composition, compounds structure, and presence of natural adsorbing materials can influence the ENs bioaccessibility. Application of a simulated in vitro gastrointestinal method is a good procedure to assess oral ENs bioaccessibility in cookies, breakfast cereals, and bread.

引用

页码：456 / 461

页数：6

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